Wang Shufang, Zhang Xuejiao, Wang Yiting, Wu Jirong, Lee Yin-Won, Xu Jianhong, Yang Runqiang
Jiangsu Key Laboratory for Food Quality and Safety/State Key Laboratory Cultivation Base, Ministry of Science and Technology/Key Laboratory for Control Technology and Standard for Agro-Product Safety and Quality, Ministry of Agriculture and Rural Affairs/Key Laboratory for Agro-Product Safety Risk Evaluation (Nanjing), Ministry of Agriculture and Rural Affairs/Collaborative Innovation Center for Modern Grain Circulation and Safety/Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.
College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing 210095, China.
Foods. 2024 Oct 16;13(20):3278. doi: 10.3390/foods13203278.
Our previous study showed that magnetic field pretreatment promoted germination and phenolic enrichment in quinoa. In this study, we further investigated the effects of NaCl stress on the growth and phenolic synthesis of germinated quinoa after magnetic field pretreatment (MGQ). The results showed that NaCl stress inhibited the growth of MGQ, reduced the moisture content and weight of a single plant, but increased the fresh/dry weight. The higher the NaCl concentration, the more obvious the inhibition effect. In addition, NaCl stress inhibited the hydrolysis of MGQ starch, protein, and fat but increased the ash content. Moreover, lower concentrations (50 and 100 mM) of NaCl stress increased the content of MGQ flavonoids and other phenolic compounds. This was due to the fact that NaCl stress further increased the enzyme activities of PAL, C4H, 4CL, CHS, CHI, and CHR and up-regulated the gene expression of the above enzymes. NaCl stress at 50 and 100 mM increased the DPPH and ABTS scavenging capacity of MGQ and increased the activities of antioxidant enzymes, including SOD, POD, CAT, APX, and GSH-Px, further enhancing the antioxidant system. Furthermore, principal component analysis showed that NaCl stress at 100 mM had the greatest combined effect on MGQ. Taken together, NaCl stress inhibited the growth of MGQ, but appropriate concentrations of NaCl stress, especially 100 mM, helped to further increase the phenolic content of MGQ and enhance its antioxidant system.
我们之前的研究表明，磁场预处理可促进藜麦的发芽和酚类物质富集。在本研究中，我们进一步探究了NaCl胁迫对磁场预处理后的发芽藜麦（MGQ）生长和酚类物质合成的影响。结果表明，NaCl胁迫抑制了MGQ的生长，降低了单株的含水量和重量，但增加了鲜重/干重。NaCl浓度越高，抑制作用越明显。此外，NaCl胁迫抑制了MGQ淀粉、蛋白质和脂肪的水解，但增加了灰分含量。而且，较低浓度（50和100 mM）的NaCl胁迫增加了MGQ黄酮类化合物和其他酚类化合物的含量。这是因为NaCl胁迫进一步提高了苯丙氨酸解氨酶（PAL）、肉桂酸4-羟化酶（C4H）、4-香豆酸辅酶A连接酶（4CL）、查尔酮合酶（CHS）、查尔酮异构酶（CHI）和类黄酮还原酶（CHR）的酶活性，并上调了上述酶的基因表达。50和100 mM的NaCl胁迫增加了MGQ对1,1-二苯基-2-三硝基苯肼（DPPH）和2,2'-联氮-二(3-乙基苯并噻唑啉-6-磺酸)二铵盐（ABTS）的清除能力，并增加了包括超氧化物歧化酶（SOD）、过氧化物酶（POD）、过氧化氢酶（CAT）、抗坏血酸过氧化物酶（APX）和谷胱甘肽过氧化物酶（GSH-Px）在内的抗氧化酶活性，进一步增强了抗氧化系统。此外，主成分分析表明，100 mM的NaCl胁迫对MGQ的综合影响最大。综上所述，NaCl胁迫抑制了MGQ的生长，但适当浓度的NaCl胁迫，尤其是100 mM，有助于进一步提高MGQ的酚类物质含量并增强其抗氧化系统。
