Cheng Yaoyao, Xiang Nan, Cheng Xuzhen, Chen Honglin, Guo Xinbo
School of Food Science and Engineering, Ministry of Education Engineering Research Centre of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China.
Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
Food Res Int. 2022 Sep;159:111626. doi: 10.1016/j.foodres.2022.111626. Epub 2022 Jul 9.
This study investigated the effects of photoperiods on the metabolic regulation of polyphenol biosynthesis, as well as antioxidant activities in mung bean sprouts. Mung bean sprouts exposed to three different photoperiods: constant dark (light/dark, 0/24 h), semilight (light/dark, 12/12 h) and constant light (light/dark, 24/0 h). The results showed that the DFR, F6H, F3'5'H, F3'H, and F3H genes in the polyphenol biosynthetic pathway, as well as PHOT1/2, HY5, and MYBs, were strongly stimulated by photoperiods in sprouts. Seven polyphenol compounds (caffeic acid, rutin, vitexin, daidzin, glycitin, ferulic acid and p-coumaric acid) were detected in sprouts; the first five gradually increased with increasing illumination time, especially rutin, which showed a 547% increase. Illumination enhanced the antioxidant activities of sprouts, which was potentially related to the increases in caffeic acid, rutin and vitexin. These findings indicated that illumination would be a promising technique to improve the nutritional value of mung bean sprouts.
本研究调查了光周期对绿豆芽中多酚生物合成的代谢调控以及抗氧化活性的影响。绿豆芽暴露于三种不同的光周期：持续黑暗（光照/黑暗，0/24小时）、半光照（光照/黑暗，12/12小时）和持续光照（光照/黑暗，24/0小时）。结果表明，多酚生物合成途径中的DFR、F6H、F3'5'H、F3'H和F3H基因，以及PHOT1/2、HY5和MYBs，在豆芽中受到光周期的强烈刺激。在豆芽中检测到七种多酚化合物（咖啡酸、芦丁、牡荆素、大豆苷、甘草苷、阿魏酸和对香豆酸）；前五种随着光照时间的增加而逐渐增加，尤其是芦丁，其增加了547%。光照增强了豆芽的抗氧化活性，这可能与咖啡酸、芦丁和牡荆素的增加有关。这些发现表明，光照将是提高绿豆芽营养价值的一种有前景的技术。
