Department of Food Science and Biotechnology, Chungbuk National University, Cheongju, Chungbuk 28644, Korea.
Department of Food Science and Biotechnology, Andong National University, Andong, Gyeongbuk 36729, Korea.
Food Chem. 2023 Jan 30;400:134069. doi: 10.1016/j.foodchem.2022.134069. Epub 2022 Sep 1.
This study aimed to examine the impact of sucrose treatment on the growth conditions, dietary nutritional quality, and biological activities of mung bean sprouts. Mung bean seeds were sprouted with solutions containing different sucrose concentrations (10, 20, and 30 g/L). The application of exogenous sucrose significantly decreased the height and fresh weight of mung bean sprouts. However, the sucrose-treated sprouts contained more polyphenols, flavonoids, γ-aminobutyric acid, phytosterols, and vitamins. The antioxidant capacities were also significantly higher in the sucrose-treated sprouts than in the control sprouts. The sprouts treated with 2-3 % sucrose showed markedly improved FFA-induced insulin resistance and alcohol-induced oxidative injury in HepG2 cells. Taken together, the elicitor application of sucrose at 3 % during mung bean sprouting could be an effective strategy to improve the dietary phytochemical composition and provide potential health benefits.
本研究旨在探讨蔗糖处理对绿豆芽生长条件、膳食营养质量和生物活性的影响。绿豆种子用含有不同蔗糖浓度（10、20 和 30 g/L）的溶液发芽。外源蔗糖的应用显著降低了绿豆芽的高度和鲜重。然而，蔗糖处理的豆芽含有更多的多酚、类黄酮、γ-氨基丁酸、植物甾醇和维生素。蔗糖处理的豆芽的抗氧化能力也明显高于对照豆芽。用 2-3%的蔗糖处理的豆芽明显改善了 HepG2 细胞中游离脂肪酸诱导的胰岛素抵抗和酒精诱导的氧化损伤。综上所述，在绿豆芽发芽过程中应用 3%的蔗糖作为激发子可能是一种有效策略，可以改善膳食植物化学成分，并提供潜在的健康益处。
