Influence of Cultivation Temperature on Oligosaccharides and Isoflavones in Soybean Sprouts
Influence of Cultivation Temperature on Oligosaccharides and Isoflavones in Soybean Sprouts
复制标题
栽培温度对黄豆芽中低聚糖和异黄酮的影响
DOI：
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发表时间：
2018
期刊：
影响因子：
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通讯作者：
K. Nakano
中科院分区：
文献类型：
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作者：
Daimon Syukri;M. Thammawong;Hushna Ara Naznin;K. Nakano
大豆是一种小尺寸的食用豆类，其含有大量的营养化合物，如大豆黄酮、氨基酸、维生素、大豆皂苷（Kim等人，2013年）。作为一种食物来源，大豆可以直接食用或加工成其他产品，如豆腐，酱料，酱油和豆芽。生产各种大豆食品是为了提高风味和消化率，以增加客户的接受度（刘，2008年）。黄豆芽是以大豆为原料，经过一定时间培育成一定长度的幼苗而制成的食品。据报道，大多数营养化合物如氨基酸、肌醇代谢物、肌醇苷、大豆皂苷、植物甾醇（Gu et al.，2017）、生育酚（Vasantharuba等人，2007）和膳食纤维（Tiansawang等人，2016）在大豆芽的培养过程中增加，而一些化合物如植酸、胰蛋白酶抑制剂、具有脂氧合酶活性的化合物和寡糖减少（Labaneiah和Luh，1981; Mostafa等人，1987; Bau等人，1997年）。以前，据报道，大豆低聚糖，其被归类为棉子糖家族低聚糖（RFO），引起肠胃气胀，并且被认为是人类饮食中不期望的物质之一（Rackis，1981）。然而，最近的研究报道，RFO可以对人类健康产生良好的影响，特别是在将芦荟酮吸收到体内的过程中（Tamura等人，2003年）。与作为原料的大豆种子相比，黄豆芽含有更高量的异黄酮。黄豆芽中发现了12种不同形式的大豆苷元;苷元（大豆苷元、染料木黄酮和黄豆黄素）、β-糖苷（大豆苷、染料木苷和黄豆黄素）、丙二酰糖苷（6 -O-丙二酰大豆苷、6 -O-丙二酰染料木苷和6 -O-丙二酰黄豆黄素）和乙酰糖苷（6 -O-乙酰大豆苷、6 -O-乙酰染料木苷和6 -O-乙酰黄豆黄素）。其中，丙二酰糖苷被认为是豆芽中的主要代谢形式，尤其是6 -O-丙二酰染料木苷是主要化合物（Quinhone Júnior和Ida，2015）。异黄酮糖苷在人体中具有差的吸收性（Izumi等人，2000年; Seth等人，2002），并且由于通过β-糖苷键存在糖部分，与它们的糖苷配基相比生物活性差。在人体消化过程中，通过水解β-糖苷键，可产生对人体有益的β-糖苷配基，其中β-糖苷包括丙二酰糖苷和乙酰糖苷。此外，生物活性比大豆糖苷高得多的雌马酚的产生也与大豆苷的水解有关（Sethanet al.，2002年; Zubik和Mekanani，2003年）。人肠道中的肠道细菌通过产生β-糖苷酶在β-糖苷键的水解过程中起主要作用（Ki Suk等人，2002年）。RFO是人类肠道细菌群体生长的主食（Saito等人，1992年）。人体肠道中大量的肠道菌群会增强β-糖苷酶的活性，水解甾体酮糖苷，产生活性更高的甾体酮化合物。因此，生产大豆
Soybean is one of the small sized food legumes that contains high amount of nutritional compounds such as isoflavones, amino acids, vitamins, soyasaponin (Kim et al., 2013). As a food source, soybean can be consumed as it is or processed into other products such as tofu, soy sauce, soy paste and soybean sprouts. The variety of soybased food is produced to enhance the flavour and digestibility for increasing customer acceptance (Liu, 2008). Soybean sprout is one of the soy-based foods that produced by cultivating soybean seedlings for certain period to get certain length. It has been reported that most of the nutritional compounds such as amino acids, myo-inositol metabolites, isoflavone glycosides, soyasaponins, phytosterol (Gu et al., 2017), tocopherol (Vasantharuba et al., 2007) and dietary fibre (Tiansawang et al., 2016) increase during cultivation process of soybean sprouts, while some compounds such as phytic acid, trypsin inhibitors, compounds with lipoxygenase activity and oligosaccharides decrease (Labaneiah and Luh, 1981; Mostafa et al., 1987; Bau et al., 1997). Previously, it has been reported that the soy oligosaccharides, which is classified as raffinose family oligosaccharides (RFOs), causes flatulence and is recognized as one of the undesirable substances for human diet (Rackis, 1981). However, the recent research reported that RFOs could provide good impact to human health especially in the absorption process of isoflavones into the body (Tamura et al., 2003). Soybean sprout contains higher amount of isoflavones compared to soybean seed as raw material. Twelve distinct forms of isoflavone are found in soybean sprout; aglycones (daidzein, genistein and glycitein), -glycosides (daidzin, genistin and glycitin), malonyl glycosides (6 -Omalonyldaidzin, 6 -O-malonylgenistin and 6 -Omalonylglycitin) and acetylglycosides (6 -O-acetyldaidzin, 6 -O-acetylgenistin and 6 -O-acetylglycitin). Among them, malonyl glycosides are considered as main isoflavone form in soybean sprouts, especially 6 -Omalonylgenistin is the major compound (Quinhone Júnior and Ida, 2015). Isoflavones glycosides have a poor absorbance in human body (Izumi et al., 2000; Setchell et al., 2002) and poor bioactivity compared to their aglycones due to the presence of sugar moiety by -glycosidic linkage. In human digestion process, the beneficial isoflavone aglycones can be produced by hydrolysing -glycosidic bond of isoflavone glycosides including malonyl glycosides and acetyl glycosides. Moreover, the production of equol, which has much higher bioactivity than isoflavone glycoside is also related to the hydrolysis of daidzin (Setchell et al., 2002; Zubik and Meydani, 2003). Enteric bacteria in human intestine play main role on the hydrolysing process of -glycosidic bond by producing -glycosidase (Ki Suk et al., 2002). RFOs are the staple food for the growth of human enteric bacteria population (Saito et al., 1992). The abundance of enteric bacteria in human intestine will enhance the -glycosidase activity to hydrolyse the isoflavones glycosides for producing more active isoflavones compounds. Therefore, producing soybean
影响因子：
7.1
作者：
Setchell, KDR;Brown, NM;Heubi, JE
通讯作者：
Heubi, JE