Zhou Qian, Chen Yuxuan, Peng Lifang, Wu Jun, Hao Wen, Wang Mingfu
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.
School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Curr Res Food Sci. 2024 Aug 23;9:100827. doi: 10.1016/j.crfs.2024.100827. eCollection 2024.
The exposure of advanced glycation end products (AGEs) can induce chronic inflammation, oxidative stress, and accelerated aging, contributing the onset and progression of many diseases especially diabetic complications. Therefore, the searching of antiglycative foods is of practical significance, which may serve as a strategy in the attenuation of AGEs-associated diseases. In this study, we evaluated the antiglycative potential of some beans and bean sprouts that were common in our daily life. The results revealed that sprouting enhanced the antiglycative activity of beans, with black soybean sprouts demonstrating the highest efficacy (4.92-fold higher than the unsprouted beans). To assess practical implications, we examined the antiglycative activity of black soybean sprouts in pork soup, a popular food model that incorporates sprouts. Our findings confirmed the inhibitory effect on a dose-dependent manner. Through open column fractionation, we identified isoflavones and soyasaponin Bb as the candidates responsible for these effects. Additionally, compare to the unsprouted black soybeans, we found significant increases in the levels of antioxidative properties (2.51-fold), total phenolics (7.28-fold), isoflavones, and soyasaponin Bb during the sprouting process. Further studies determined that genistein, genistin, and daidzin were the major antiglycative compounds in black soybean sprouts. Collectively, this study emphasizes the benefits of sprouted beans and offers foundation for the development of functional sprouting foods.
晚期糖基化终末产物（AGEs）的暴露可诱发慢性炎症、氧化应激并加速衰老，促使许多疾病尤其是糖尿病并发症的发生和发展。因此，寻找抗糖化食物具有实际意义，这可能是减轻与AGEs相关疾病的一种策略。在本研究中，我们评估了一些日常生活中常见的豆类和豆芽的抗糖化潜力。结果显示，发芽增强了豆类的抗糖化活性，其中黑豆芽的效果最为显著（比未发芽的豆子高4.92倍）。为了评估实际意义，我们检测了黑豆芽在豆芽猪肉汤（一种包含豆芽的常见食物模型）中的抗糖化活性。我们的研究结果证实了其具有剂量依赖性抑制作用。通过开放柱层析分离，我们确定异黄酮和大豆皂苷Bb是造成这些作用的候选成分。此外，与未发芽的黑豆相比，我们发现在发芽过程中抗氧化性能水平（提高了2.51倍）、总酚含量（提高了7.28倍）、异黄酮和大豆皂苷Bb均显著增加。进一步研究确定染料木黄酮、染料木苷和大豆苷是黑豆芽中的主要抗糖化化合物。总体而言，本研究强调了发芽豆类的益处，并为功能性发芽食品的开发提供了依据。
