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首页> 美国卫生研究院文献>Saudi Journal of Biological Sciences >Elicitation with abiotic stresses improves pro-health constituents antioxidant potential and nutritional quality of lentil sprouts
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Elicitation with abiotic stresses improves pro-health constituents antioxidant potential and nutritional quality of lentil sprouts

机译：通过非生物胁迫激发改善扁豆芽的促健康成分抗氧化潜能和营养品质

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Phenolic content and antioxidant potential of lentil sprouts may be enhanced by treatment of seedlings in abiotic stress conditions without any negative influence on nutritional quality.The health-relevant and nutritional quality of sprouts was improved by elicitation of 2-day-old sprouts with oxidative, osmotic, ion-osmotic and temperature stresses. Among the sprouts studied, those obtained by elicitation with osmotic (600 mM mannitol) and ion-osmotic (300 mM NaCl) shocks had the highest total phenolic content levels: 6.52 and 6.56 mg/g flour, respectively. Oxidative stress significantly enhanced the levels of (+)-catechin and p-coumaric acid. A marked elevation of the chlorogenic and gallic acid contents was also determined for sprouts induced at 4 °C and 40 °C. The elevated phenolic content was translated into the antioxidant potential of sprouts, especially the ability to reduce lipid oxidation. A marked elevation of this ability was determined for seedlings treated with 20 mM, 200 mM H2O2 (oxidative stress) and 600 mM mannitol (osmotic stress); about a 12-fold, 8-fold and 9.5-fold increase in respect to control sprouts. The highest ability to quench free radicals was observed in sprouts induced by osmotic stress (IC50- 4.91 and 5.12 mg/ml for 200 mM and 600 mM mannitol, respectively). The highest total antioxidant activity indexes were determined for sprouts elicited with 20 mM H2O2 and 600 mM mannitol: 4.0 and 3.4, respectively. All studied growth conditions, except induction at 40 °C, caused a significant elevation of resistant starch levels which was also affected in a subsequent reduction of starch digestibility.Improvement of sprout quality by elicitation with abiotic stresses is a cheap and easy biotechnology and it seems to be an alternative to conventional techniques applied to improve the health promoting phytochemical levels and bioactivity of low-processed food.
机译：通过在非生物胁迫条件下处理幼苗，可以提高扁豆芽的酚含量和抗氧化能力，而对营养质量没有任何负面影响。通过诱导两天大的芽苗氧化，改善豆芽的健康和营养品质，渗透，离子渗透和温度应力。在所研究的芽中，通过渗透（600 mM甘露醇）和离子渗透（300 mM NaCl）激波激发获得的芽中总酚含量最高：面粉分别为6.52和6.56 mg / g。氧化应激显着提高了（+）-儿茶素和对香豆酸的水平。还确定了在4°C和40°C诱导的新芽中绿原酸和没食子酸含量的显着升高。升高的酚含量转化为豆芽的抗氧化潜力，尤其是降低脂质氧化的能力。测定了用20mM，200mM H2O2（氧化胁迫）和600mM甘露醇（渗透胁迫）处理的幼苗的这种能力的显着提高;相对于对照发芽，分别增加了约12倍，8倍和9.5倍。在渗透胁迫诱导的芽中观察到了最高的猝灭自由基能力（200 mM和600 mM甘露醇的IC50为4.91和5.12 mg / ml）。测定了以20 mM H2O2和600 mM甘露醇引发的芽苗的最高总抗氧化活性指数：分别为4.0和3.4。除40°C诱导外，所有研究的生长条件都导致了抗性淀粉水平的显着升高，这也影响了随后淀粉消化率的降低。通过非生物胁迫诱因来提高发芽品质是一种廉价且容易的生物技术，似乎替代传统技术以改善低加工食品的健康，促进其植物化学水平和生物活性。

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