School of Life Sciences, Nantong University, Nantong, 226019, PR China.
Institute of Agro-Product Processing, Jiangsu, Academy of Agricultural Sciences, Nanjing 210014, PR China.
Food Chem. 2024 Dec 1;460(Pt 1):140517. doi: 10.1016/j.foodchem.2024.140517. Epub 2024 Jul 18.
Soybeans' isoflavone content increases with germination; nevertheless, their bioaccessibility in the gastrointestinal system is limited. This study evaluated the influence of germination time (1, 3, 5, and 7 days) and in vitro gastrointestinal conditions on the isoflavone profile of soybean sprouts. The total isoflavones (4.07 mg/g) and the malonyl genistin (1.37 mg/g) had the highest contents on day 5 in the gastric phase. The highest isoflavone bioaccessibility was observed in daidzein, genistein, and glycitin. An increase in antioxidant capacity was found during germination (day 7 > day 5 > day 3); however, the same trend was not observed during in vitro digestion. In summary, the results indicate that soybean sprouts germinated for 5 days may be more beneficial for consumption since they have the highest and most readily absorbed levels of isoflavones. These data suggest that soybean sprouts may be a functional food that provides bioavailable antioxidants.
大豆异黄酮的含量随着发芽而增加；然而，它们在胃肠道系统中的生物利用度是有限的。本研究评估了发芽时间（1、3、5 和 7 天）和体外胃肠道条件对豆芽中异黄酮谱的影响。在胃阶段，总异黄酮（4.07mg/g）和丙二酰基(genistin)（1.37mg/g）含量最高。在体外消化过程中，观察到大豆苷元、染料木素和大豆低聚糖的生物利用度最高。在发芽过程中发现抗氧化能力增加（第 7 天>第 5 天>第 3 天）；然而，在体外消化过程中没有观察到相同的趋势。综上所述，结果表明，发芽 5 天的豆芽可能更有益于食用，因为它们含有最高和最易吸收的异黄酮水平。这些数据表明，豆芽可能是一种提供生物可利用抗氧化剂的功能性食品。
