Widely targeted metabolomics analysis characterizes the phenolic compounds profiles in mung bean sprouts under sucrose treatment
Widely targeted metabolomics analysis characterizes the phenolic compounds profiles in mung bean sprouts under sucrose treatment
复制标题
广泛针对性的代谢组学分析表征了蔗糖处理下绿豆芽中酚类化合物的分布
DOI：
10.1016/j.foodchem.2022.133601
复制
发表时间：
2022-07-08
期刊：
影响因子：
8.8
通讯作者：
Chen, Xin
中科院分区：
文献类型：
--
作者：
Lyu, Chongyang;Zhang, Xiaoyan;Chen, Xin
酚类化合物是绿豆芽的有益健康物质之一，具有多种促进健康的功能。在这里，研究了蔗糖对绿豆芽酚类化合物谱的影响。结果表明，1%和5%蔗糖分别显着改变酚类化合物的含量和组成。蔗糖显着提高了抗氧化能力。基于代谢组学，检测到251种代谢物，其中106种为酚类化合物。相关分析显示21种酚类物质与抗氧化能力呈正相关。蔗糖处理后酚类成分和抗氧化能力的变化主要是由于酚类生物合成途径的富集。此外，关键酚类生物合成基因的基因表达和酶活性分析有助于阐明蔗糖处理下的酚类谱。综上所述，绿豆芽是膳食酚类化合物的有前景的来源，而蔗糖处理是生产富含酚类绿豆芽的良好工艺。
Phenolic compounds are one of the wholesome substances of mung bean sprouts, showing numerous health -promoting functions. Here, effects of sucrose on phenolic compounds profiles of mung bean sprouts were investigated. Results showed that the content and composition of phenolic compounds were significantly altered by 1%o and 5%o sucrose, respectively. The antioxidant capacity was significantly improved by sucrose. Based on metabolomics, 251 metabolites were detected, of which 106 were phenolic compounds. Correlation analysis showed 21 phenolics were positively correlated with antioxidant capacity. The changes in phenolic composition and antioxidant capacity after sucrose treatment were mainly due to the enrichment of phenolic biosynthesis pathways. Moreover, the gene expression and enzyme activity analysis of key phenolic biosynthetic genes contributed to elucidate the phenolic profile under sucrose treatment. In summary, mung bean sprouts are promising sources of dietary phenolic compounds and sucrose treatment is a good process to produce phenolic -rich mung bean sprouts.