Effects of blue light on physiological and biochemical changes in germinating cabbage sprouts

IF 1 4区农林科学 Q3 AGRICULTURE, MULTIDISCIPLINARY

Agricultural and Food Science Pub Date : 2022-07-07 DOI:10.23986/afsci.119416

Yanbing Liu, Jiacheng Xue, Gongheng Che, Liping Guo, Juan Tang

{"title":"Effects of blue light on physiological and biochemical changes in germinating cabbage sprouts","authors":"Yanbing Liu, Jiacheng Xue, Gongheng Che, Liping Guo, Juan Tang","doi":"10.23986/afsci.119416","DOIUrl":null,"url":null,"abstract":"Sprouts as a natural food have been commonly consumed in different cultures, which are richer in health-promoting compounds than their mature counterparts. The purpose of this study was to investigate the effects of blue light on physiological and biochemical changes including sprout length, respiratory rate, free amino acids, ascorbic acid, glucosinolates, isothiocyanates and myrosinase activity in germinating cabbage sprouts. Furthermore, their correlation analysis was conducted to elucidate their changing patterns during germination and relationships with each other. The respiratory rate, free amino acids and ascorbic acid content were greatly enhanced by blue light compared to the darkness. Blue light could better retain glucosinolate content in cabbage sprouts than the darkness. More isothiocyanates formation was observed from cabbage sprouts under blue light, which was a result of the promoted myrosinase activity and higher glucosinolate content. These results indicate that blue light has selectively improved the nutritional compounds in germinated cabbage sprouts.","PeriodicalId":7393,"journal":{"name":"Agricultural and Food Science","volume":"263 1","pages":""},"PeriodicalIF":1.0000,"publicationDate":"2022-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Agricultural and Food Science","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.23986/afsci.119416","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"AGRICULTURE, MULTIDISCIPLINARY","Score":null,"Total":0}

引用次数: 0

Abstract

Sprouts as a natural food have been commonly consumed in different cultures, which are richer in health-promoting compounds than their mature counterparts. The purpose of this study was to investigate the effects of blue light on physiological and biochemical changes including sprout length, respiratory rate, free amino acids, ascorbic acid, glucosinolates, isothiocyanates and myrosinase activity in germinating cabbage sprouts. Furthermore, their correlation analysis was conducted to elucidate their changing patterns during germination and relationships with each other. The respiratory rate, free amino acids and ascorbic acid content were greatly enhanced by blue light compared to the darkness. Blue light could better retain glucosinolate content in cabbage sprouts than the darkness. More isothiocyanates formation was observed from cabbage sprouts under blue light, which was a result of the promoted myrosinase activity and higher glucosinolate content. These results indicate that blue light has selectively improved the nutritional compounds in germinated cabbage sprouts.

查看原文本刊更多论文

蓝光对甘蓝芽萌发生理生化变化的影响

豆芽作为一种天然食物，在不同的文化中被普遍食用，它们比成熟的豆芽含有更丰富的促进健康的化合物。本研究旨在探讨蓝光对发芽甘蓝芽长、呼吸速率、游离氨基酸、抗坏血酸、硫代葡萄油酸、异硫氰酸酯和黑芥子酶活性等生理生化变化的影响。通过相关分析，阐明了它们在萌发过程中的变化规律和相互之间的关系。与黑暗相比，蓝光显著提高了呼吸频率、游离氨基酸和抗坏血酸含量。蓝光比黑暗能更好地保持白菜芽中硫代葡萄糖苷的含量。在蓝光照射下，白菜芽中异硫氰酸酯的形成较多，这是由于黑芥子酶活性提高和硫代葡萄糖苷含量增加所致。这些结果表明，蓝光有选择性地改善了发芽甘蓝芽中的营养成分。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Agricultural and Food Science 农林科学-农业综合

CiteScore

2.50

自引率

0.00%

发文量

审稿时长

>36 weeks

期刊介绍： Agricultural and Food Science (AFSci) publishes original research reports on agriculture and food research related to primary production and which have a northern dimension. The fields within the scope of the journal include agricultural economics, agricultural engineering, animal science, environmental science, horticulture, plant and soil science and primary production-related food science. Papers covering both basic and applied research are welcome. AFSci is published by the Scientific Agricultural Society of Finland. AFSci, former The Journal of the Scientific Agricultural Society of Finland, has been published regularly since 1928. Alongside the printed version, online publishing began in 2000. Since the year 2010 Agricultural and Food Science has only been available online as an Open Access journal, provided to the user free of charge. Full texts are available online from 1945 on.