Yu Shibin, Li Chunqiu, Wang Xiaoyan, Herrera-Balandrano Daniela D, Johnson Joel B, Xiang Jinle
Faculty of Food & Bioengineering, Henan University of Science & Technology, Luoyang 471023, China.
Henan International Joint Laboratory of Food Green Processing and Safety Control, Henan University of Science & Technology, Luoyang 471023, China.
Foods. 2024 Oct 21;13(20):3340. doi: 10.3390/foods13203340.
The optimum germination conditions for foxtail millet sprouts enriched with γ-aminobutyric acid (GABA) and antioxidant polyphenols were investigated. From single-factor experimental results, both the GABA level and total phenolic content (TPC) were more significantly affected by soaking temperature and time, and concentration of sucrose culture solution. Response surface methodology (RSE) was used to optimize the germination conditions of foxtail millet sprouts, where the interaction between soaking temperature and sucrose concentration exhibited a significant ( < 0.05) effect on TPC, and the interaction between soaking time and sucrose concentration displayed a significant ( < 0.05) effect on GABA content. The optimal germination conditions for TPC and GABA enrichment of foxtail millet sprouts were soaking at 31 °C for 4.5 h and germinating at 35 °C with 4.5 g/L sucrose solution for 5 days. Under the optimized conditions, the TPC and GABA content of foxtail millet sprouts were 926.53 milligrams of ferulic acid equivalents per 100 g dry weight (mg FAE/100 g DW) and 259.13 mg/kg, separately, with less difference from the predicted values of 929.44 mg FAE/100 g DW and 263.60 mg/kg, respectively. Collectively, all the individual phenolic compounds increased significantly ( < 0.05) by optimization, except for --coumaric acid and -ferulic acid in bound. The results provide a practical technology for suitable germination conditions to improve the health components of foxtail millet sprouts and increase their added value.
研究了富含γ-氨基丁酸（GABA）和抗氧化多酚的谷子芽的最佳发芽条件。从单因素实验结果来看，浸泡温度和时间以及蔗糖培养液浓度对GABA含量和总酚含量（TPC）的影响更为显著。采用响应面法（RSE）优化谷子芽的发芽条件，其中浸泡温度与蔗糖浓度之间的相互作用对TPC有显著（<0.05）影响，浸泡时间与蔗糖浓度之间的相互作用对GABA含量有显著（<0.05）影响。谷子芽TPC和GABA富集的最佳发芽条件为31℃浸泡4.5小时，35℃用4.5 g/L蔗糖溶液发芽5天。在优化条件下，谷子芽的TPC和GABA含量分别为每100克干重926.53毫克阿魏酸当量（mg FAE/100 g DW）和259.13毫克/千克，与预测值929.44毫克FAE/100 g DW和263.60毫克/千克的差异较小。总体而言，除结合态的对香豆酸和阿魏酸外，所有单个酚类化合物通过优化均显著增加（<0.05）。该结果为适宜的发芽条件提供了实用技术，以改善谷子芽的健康成分并提高其附加值。
