College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, PR China; Department of National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing 163319, PR China.
College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, PR China; Department of National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing 163319, PR China.
Food Res Int. 2024 Nov;195:114947. doi: 10.1016/j.foodres.2024.114947. Epub 2024 Aug 29.
Mung beans were pretreated with a combination of ultrasonic and calcium ion to enhance the polyphenol content and antioxidant capacity during germination. Changes in polyphenol content and antioxidant capacity during germination, along with underlying mechanisms, were investigated. Both single ultrasound and combined ultrasound-Ca pretreatments significantly increased the polyphenol content and enhanced the antioxidant capacity (p < 0.05) of mung beans depending on germination period. Among 74 polyphenolic metabolites identified in germinated mung beans, 50 were differential. Notably, 23 of these metabolites showed a significant positive correlation with antioxidant activity. Ultrasound pretreatment promoted flavonoid biosynthesis, whereas ultrasound-Ca pretreatment favored the tyrosine synthesis pathway. Polyphenol composition and accumulation changes were mainly influenced by metabolic pathways like flavonoid, isoflavonoid, anthocyanin, and flavone/flavonol biosynthesis. The results suggest that ultrasound alone or combined with calcium ion pretreatments effectively enhance mung bean polyphenol content and antioxidant capacity during germination.
绿豆经超声和钙离子联合预处理，可在发芽过程中提高多酚含量和抗氧化能力。研究了发芽过程中多酚含量和抗氧化能力的变化及其潜在机制。单独超声和超声-钙离子联合预处理均能显著提高绿豆的多酚含量，并增强其抗氧化能力（p<0.05），具体效果取决于发芽时间。在发芽绿豆中鉴定出的 74 种多酚代谢物中，有 50 种存在差异。值得注意的是，其中 23 种代谢物与抗氧化活性呈显著正相关。超声预处理促进了类黄酮的生物合成，而超声-钙离子预处理则有利于酪氨酸的合成途径。多酚的组成和积累变化主要受类黄酮、异黄酮、花青素和黄酮/黄酮醇生物合成等代谢途径的影响。结果表明，超声单独或与钙离子联合预处理可有效提高绿豆在发芽过程中的多酚含量和抗氧化能力。
