Sucrose-induced abiotic stress improves the phytochemical profiles and bioactivities of mung bean sprouts.

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.