Molecular Biology Department, National Research Centre, Dokki, Cairo, Egypt.
Sci Rep. 2024 May 8;14(1):10528. doi: 10.1038/s41598-024-60452-5.
The current study aimed to assess the effect of the germination process of wild mustard seeds on the phenolic profile, antioxidant, antibacterial, and antidiabetic properties, and some relevant enzyme activities. The total phenolic and flavonoid contents increased 5- and 10-fold, respectively, and were maximized on 5-days sprouts. One new phenolic compound was identified on 5-days sprout extract using HPLC. The concentrations of the identified phenolic compounds increased 1.5-4.3 folds on 5-days sprouts compared with dry seeds. The total antioxidant activity multiplied 17- and 21-fold on 5-days sprouts using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) assays, respectively. The activity of carbohydrate-cleaving, phenolic-synthesizing and antioxidant enzymes also increased during germination. On 5-days sprouts, there was a substantial correlation between the highest β-glucosidase and peroxidase activities with highest phenolic and flavonoid levels and maximum antioxidant activity. The phenolic extract of 5-days sprouts exhibited antimicrobial activities against Escherichia coli and Staphylococcus aureus and showed potent antidiabetic activity established by its inhibitory effect against α-amylase and α-glucosidase compared to dry seeds.
本研究旨在评估野芥菜种子发芽过程对酚类物质组成、抗氧化、抗菌和抗糖尿病特性以及一些相关酶活性的影响。总酚和总黄酮含量分别增加了 5 倍和 10 倍，在 5 天芽中达到最大值。使用 HPLC 在 5 天芽提取物中鉴定出一种新的酚类化合物。与干种子相比，5 天芽中鉴定出的酚类化合物的浓度增加了 1.5-4.3 倍。使用 2,2-二苯基-1-苦基肼（DPPH）和 2,2'-联氮双（3-乙基苯并噻唑啉-6-磺酸）测定法，5 天芽的总抗氧化活性分别增加了 17 倍和 21 倍。糖裂解、酚类合成和抗氧化酶的活性也在发芽过程中增加。在 5 天芽中，β-葡萄糖苷酶和过氧化物酶活性的最高值与酚类和黄酮类物质的最高水平以及最大抗氧化活性之间存在显著相关性。5 天芽的酚类提取物对大肠杆菌和金黄色葡萄球菌具有抗菌活性，并表现出较强的抗糖尿病活性，其对α-淀粉酶和α-葡萄糖苷酶的抑制作用强于干种子。
