Effect of sucrose and mannitol on the accumulation of health-promoting compounds and the activity of metabolic enzymes in broccoli sprouts
Effect of sucrose and mannitol on the accumulation of health-promoting compounds and the activity of metabolic enzymes in broccoli sprouts
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DOI：
10.1016/j.scienta.2011.01.014
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发表时间：
2011-04-11
影响因子：
4.3
通讯作者：
Wang, Qiaomei
中科院分区：
文献类型：
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作者：
Guo, Rongfang;Yuan, Gaofeng;Wang, Qiaomei
研究了在88 mM和176 mM蔗糖及甘露醇条件下生长的西兰花芽苗中抗坏血酸、硫代葡萄糖苷、萝卜硫素、花青素、总酚含量，黑芥子酶和苯丙氨酸解氨酶（PAL）的活性以及抗氧化活性。结果表明，与对照相比，88 mM蔗糖处理后西兰花芽苗中萝卜硫素、抗坏血酸和花青素的含量显著增加。176 mM蔗糖处理的西兰花芽苗中硫代葡萄糖苷和总酚含量、PAL活性以及抗氧化活性也显著增加，而黑芥子酶活性显著降低。另一方面，176 mM甘露醇处理后西兰花芽苗中硫代葡萄糖苷、萝卜硫素和总酚含量也显著增加，尽管与176 mM蔗糖处理相比萝卜硫素含量显著降低。蔗糖可能通过其信号传导、产生渗透压或作为底物的作用诱导有益健康的化合物的产生。这些结果表明蔗糖处理可以提高西兰花的营养价值，在适当浓度蔗糖条件下生长的芽苗可以通过产生更多有益健康的化合物使我们的饮食受益。（C）2011爱思唯尔有限公司。保留所有权利。
The contents of ascorbic acid, glucosinolates, sulforaphane, anthocyanins, total phenolics, the activity of myrosinase and phenylalanine ammonialyase (PAL) and the antioxidant activity of broccoli sprouts grown under 88 mM and 176 mM of sucrose and mannitol were investigated. The results showed that the contents of sulforaphane, ascorbic acid and anthocyanins in broccoli sprouts were significantly increased after treatment with 88 mM of sucrose compared with the control. The contents of glucosinolates and total phenolics, the activity of PAL and the antioxidant activity in broccoli sprouts treated with 176 mM sucrose were also significantly increased, whereas the activity of myrosinase was significantly reduced. On the other hand, the contents of glucosinolate, sulforaphane and total phenolics in broccoli sprouts were also significantly increased after treatment with 176 mM of mannitol, although the contents of sulforaphane were markedly reduced compared to those treated with 176 mM of sucrose. Sucrose might induce the production of health-promoting compounds through its role of signaling, generating osmotic pressure or serving as a substrate. These results indicate that sucrose treatment could improve the nutritional value of broccoli, and the sprouts growing under adequate concentration of sucrose could benefit our diet by producing more health-promoting compounds. (C) 2011 Elsevier B.V. All rights reserved.