Yang Xufeng, Zhao Yihan, Gu Qiuming, Chen Weiling, Guo Xinbo
College of Food Science, South China Agricultural University, Guangzhou 510642, China.
School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
Foods. 2022 Aug 1;11(15):2294. doi: 10.3390/foods11152294.
This study investigated the effects of naringin on soybean and mung bean sprouts postharvest quality. It was found that naringin could maintain the appearance and quality of soybean sprouts and mung bean sprouts during a 6-day storage period as well as delay the occurrence of browning in mung bean sprouts and soybean sprouts. The optimal application rate of naringin was 50-100 μg/mL, which could effectively inhibit the activity of polyphenol oxidase (PPO) and peroxidase (POD) in bean sprouts and increase the ascorbic acid content, where this inhibition response to the browning of mung bean sprouts and soybean sprouts was significantly reduced. Naringin treatment increased gallic acid and p-coumaric acid content in mung bean sprouts as well as the daidzin and rutin content in soybean sprouts, which was also reflected in the improvement of antioxidant activity. The binding of naringin with PPO and POD was analyzed with molecular docking, naringin, and PPO had a lower binding energy (-1.09 Kcal/mol). In conclusion, naringin application in postharvest preservation of mung bean sprouts and soybean sprouts can maintain favorable consumer quality.
本研究调查了柚皮苷对大豆芽和绿豆芽采后品质的影响。研究发现，柚皮苷可在6天的储存期内保持大豆芽和绿豆芽的外观和品质，并延缓绿豆芽和大豆芽褐变的发生。柚皮苷的最佳施用浓度为50-100μg/mL，其可有效抑制豆芽中多酚氧化酶（PPO）和过氧化物酶（POD）的活性，并增加抗坏血酸含量，其中这种抑制作用对绿豆芽和大豆芽褐变的影响显著降低。柚皮苷处理增加了绿豆芽中没食子酸和对香豆酸的含量以及大豆芽中大豆苷和芦丁的含量，这也体现在抗氧化活性的提高上。通过分子对接分析了柚皮苷与PPO和POD的结合情况，柚皮苷与PPO具有较低的结合能（-1.09千卡/摩尔）。总之，将柚皮苷应用于绿豆芽和大豆芽的采后保鲜可保持良好的消费品质。
