Response of nutritional and functional composition, anti-nutritional factors and antioxidant activity in germinated soybean under UV-B radiation

Biofortification using inorganic selenium has become an effective strategy to enhance selenium content in crops. In the present study, the effects of selenium biofortification on the chemical composition and antioxidant capacity of black soybean (BS) during germination were studied. The contents of selenium, total sugar, vitamin C, γ-aminobutyric acid, total polyphenols, and total flavonoids in selenium biofortified germinated black soybeans (GBS-Se) significantly increased compared to germinated black soybeans (GBS). However, the contents of soluble protein, fat, and reducing sugar were decreased, while fatty acid composition was not significantly different between GBS and BS. HPLC analysis showed that 12 phenolic acids of all samples, which mainly existed in free forms. Their contents increased at low concentration of selenium and decreased along with the rise of selenium concentrations. The antioxidant activity of GBS-Se as analyzed by Pearson correlation analysis positively correlated with the accumulation of phenolic substances. Principal component analysis (PCA) showed that GBS and GBS-Se were significantly different from BS. Moreover, the physicochemical indexes of GBS showed regularly changes with increasing selenium content, and those of GBS-Se50 and GBS-Se75 were significantly different from GBS. The results provide a systematic evaluation on the effect of selenium fortification on the germination of seeds and useful information for the development of Se-enriched functional foods.

show abstract

“…during germination (Ma et al, 2020). No significant difference was detected among selenium treatments in terms of fatty acid profiles.…”

Section: Fatty Acid Profilesmentioning

confidence: 76%

Effect of selenium biofortification on bioactive compounds and antioxidant activity in germinated black soybean

Huang

Qian

Wang

et al. 2022

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…Aromatic amino acids (such as tyrosine, phenylalanine, and tryptophan) could absorb UV-B radiation; therefore, these are more vulnerable to the direct effects of UV-radiation [ 49 , 50 ]. Glutamate is an important substrate for amino acid metabolism and is used for the synthesis of other amino acids; in consequence, the content of glutamate tends to decrease under UV-B radiation [ 51 ]. These are consistent with the results of this study.…”

Section: Discussionmentioning

confidence: 99%

Effects of Different Short-Term UV-B Radiation Intensities on Metabolic Characteristics of Porphyra haitanensis

Xue

Shang

et al. 2021

IJMS

View full text Add to dashboard Cite

The effects of ultraviolet (UV) radiation, particularly UV-B on algae, have become an important issue as human-caused depletion of the protecting ozone layer has been reported. In this study, the effects of different short-term UV-B radiation on the growth, physiology, and metabolism of Porphyra haitanensis were examined. The growth of P. haitanensis decreased, and the bleaching phenomenon occurred in the thalli. The contents of total amino acids, soluble sugar, total protein, and mycosporine-like amino acids (MAAs) increased under different UV-B radiation intensities. The metabolic profiles of P. haitanensis differed between the control and UV-B radiation-treated groups. Most of the differential metabolites in P. haitanensis were significantly upregulated under UV-B exposure. Short-term enhanced UV-B irradiation significantly affected amino acid metabolism, carbohydrate metabolism, glutathione metabolism, and phenylpropane biosynthesis. The contents of phenylalanine, tyrosine, threonine, and serine were increased, suggesting that amino acid metabolism can promote the synthesis of UV-absorbing substances (such as phenols and MAAs) by providing precursor substances. The contents of sucrose, D-glucose-6-phosphate, and beta-D-fructose-6-phosphate were increased, suggesting that carbohydrate metabolism contributes to maintain energy supply for metabolic activity in response to UV-B exposure. Meanwhile, dehydroascorbic acid (DHA) was also significantly upregulated, denoting effective activation of the antioxidant system. To some extent, these results provide metabolic insights into the adaptive response mechanism of P. haitanensis to short-term enhanced UV-B radiation.

show abstract

“…These bioactive compounds are produced as plants second metabolites, and are derived mainly from phenylalanine and, to a lesser extent, from tyrosine. They act as a defence against pathogens, parasites, and predators, and contribute to the taste, smell, color of plants (Ma et al, 2020). They include a large amount of heterogeneous substances characterized by possessing at least one aromatic ring and one hydroxyl group with a lateral functional chain (Saleh et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Phenolic compounds profile and antioxidant activity of pea (Pisum sativum L.) and black bean (Phaseolus vulgaris L.) sprouts

et al. 2022

View full text Add to dashboard Cite

Germination increases total phenolic compounds (TF) concentration and antioxidant activity (AOx). The characterization and quantification of TPC, total flavonoids content (TPC), and AOx of beans (Phaseolus vulgaris) and peas (Pisum sativum) sprouts, germinated for ten days was performed. Results showed that the highest concentration of TPC for both sprouts was in days 6 and 7 (685.21 and 910.69 mg GAE/100 g dry matter) and TF varied only for beans. AOx of the pea sprouts was 512.64 and 6083.55 mg ET/100 g dry matter to DPPH and ORAC method, respectively, is higher than for bean. Regarding FRAP, bean sprouts showed better values (421.07 mg ET/100 g dry matter) compared to pea; in the CUPRAC analysis, sprouted bean showed better activity than a pea (85.76 and 44.05% inhibition). Germination induced variations in gallic and syringic acids in pea sprouts and of catechin and quercetin in the bean. Germination time and legume type are important factors the biological activity of sprouts.

show abstract

Response of nutritional and functional composition, anti-nutritional factors and antioxidant activity in germinated soybean under UV-B radiation

Cited by 28 publications

References 36 publications

Effect of selenium biofortification on bioactive compounds and antioxidant activity in germinated black soybean

Effect of selenium biofortification on bioactive compounds and antioxidant activity in germinated black soybean

Effects of Different Short-Term UV-B Radiation Intensities on Metabolic Characteristics of Porphyra haitanensis

Phenolic compounds profile and antioxidant activity of pea (Pisum sativum L.) and black bean (Phaseolus vulgaris L.) sprouts

Contact Info

Product

Resources

About