Effect of photoperiod on polyphenol biosynthesis and cellular antioxidant capacity in mung bean (Vigna radiata) sprouts
文献类型： 外文期刊
作者： Cheng, Yaoyao 1 ; Xiang, Nan 1 ; Cheng, Xuzhen 2 ; Chen, Honglin 2 ; Guo, Xinbo 1 ;
作者机构： 1.South China Univ Technol, Sch Food Sci & Engn, Engn Res Ctr Starch & Prot Proc,Minist Educ, Guangdong Prov Key Lab Green Proc Nat Prod & Prod, Guangzhou 510640, Peoples R China
2.Chinese Acad Agr Sci, Inst Crop Sci, Beijing 100081, Peoples R China
关键词： Mung bean sprouts; Circadian rhythms; Photoreceptors; Polyphenol; Biosynthesis; Antioxidant activity
期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：7.425； 五年影响因子：7.716 ）
ISSN： 0963-9969
年卷期： 2022 年 159 卷
页码：
收录情况： SCI
摘要： This study investigated the effects of photoperiods on the metabolic regulation of polyphenol biosynthesis, as well as antioxidant activities in mung bean sprouts. Mung bean sprouts exposed to three different photoperiods: constant dark (light/dark, 0/24 h), semilight (light/dark, 12/12 h) and constant light (light/dark, 24/0 h). The results showed that the DFR, F6H, F3'5'H, F3'H, and F3H genes in the polyphenol biosynthetic pathway, as well as PHOT1/2, HY5, and MYBs, were strongly stimulated by photoperiods in sprouts. Seven polyphenol compounds (caffeic acid, rutin, vitexin, daidzin, glycitin, ferulic acid and p-coumaric acid) were detected in sprouts; the first five gradually increased with increasing illumination time, especially rutin, which showed a 547% increase. Illumination enhanced the antioxidant activities of sprouts, which was potentially related to the increases in caffeic acid, rutin and vitexin. These findings indicated that illumination would be a promising technique to improve the nutritional value of mung bean sprouts.
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