发芽可通过促进异黄酮的积累来增强黑大豆(Glycine max (L.) Merr.)的抗糖化作用

IF 6.2 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Qian Zhou , Yuxuan Chen , Lifang Peng , Jun Wu , Wen Hao , Mingfu Wang
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引用次数: 0

摘要

暴露于高级糖化终产物(AGEs)会诱发慢性炎症、氧化应激和加速衰老,导致许多疾病尤其是糖尿病并发症的发生和发展。因此,寻找抗糖化食品具有重要的现实意义,可作为减轻 AGEs 相关疾病的一种策略。在这项研究中,我们评估了日常生活中常见的一些豆类和豆芽的抗糖化潜力。结果显示,发芽可增强豆类的抗糖化活性,其中黑黄豆芽的功效最高(比未发芽的豆类高出 4.92 倍)。为了评估实际意义,我们研究了黑黄豆芽在猪肉汤中的抗糖化活性,猪肉汤是一种很受欢迎的包含豆芽的食物模式。我们的研究结果证实,黑黄豆芽具有剂量依赖性的抑制作用。通过开柱分馏,我们确定了异黄酮和大豆皂苷 Bb 是产生这些效应的候选物质。此外,与未发芽的黑大豆相比,我们发现在发芽过程中,黑大豆的抗氧化性(2.51 倍)、总酚类物质(7.28 倍)、异黄酮和大豆皂苷 Bb 的含量均显著增加。进一步研究发现,黑黄豆芽中的主要抗糖化化合物是染料木素、染料木素和大豆皂甙。总之,这项研究强调了发芽豆的益处,并为开发功能性发芽食品奠定了基础。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Sprouting facilitates the antiglycative effect of black soybean (Glycine max (L.) Merr.) by promoting the accumulation of isoflavones

Sprouting facilitates the antiglycative effect of black soybean (Glycine max (L.) Merr.) by promoting the accumulation of isoflavones

The exposure of advanced glycation end products (AGEs) can induce chronic inflammation, oxidative stress, and accelerated aging, contributing the onset and progression of many diseases especially diabetic complications. Therefore, the searching of antiglycative foods is of practical significance, which may serve as a strategy in the attenuation of AGEs-associated diseases. In this study, we evaluated the antiglycative potential of some beans and bean sprouts that were common in our daily life. The results revealed that sprouting enhanced the antiglycative activity of beans, with black soybean sprouts demonstrating the highest efficacy (4.92-fold higher than the unsprouted beans). To assess practical implications, we examined the antiglycative activity of black soybean sprouts in pork soup, a popular food model that incorporates sprouts. Our findings confirmed the inhibitory effect on a dose-dependent manner. Through open column fractionation, we identified isoflavones and soyasaponin Bb as the candidates responsible for these effects. Additionally, compare to the unsprouted black soybeans, we found significant increases in the levels of antioxidative properties (2.51-fold), total phenolics (7.28-fold), isoflavones, and soyasaponin Bb during the sprouting process. Further studies determined that genistein, genistin, and daidzin were the major antiglycative compounds in black soybean sprouts. Collectively, this study emphasizes the benefits of sprouted beans and offers foundation for the development of functional sprouting foods.

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来源期刊
Current Research in Food Science
Current Research in Food Science Agricultural and Biological Sciences-Food Science
CiteScore
7.40
自引率
3.20%
发文量
232
审稿时长
84 days
期刊介绍: Current Research in Food Science is an international peer-reviewed journal dedicated to advancing the breadth of knowledge in the field of food science. It serves as a platform for publishing original research articles and short communications that encompass a wide array of topics, including food chemistry, physics, microbiology, nutrition, nutraceuticals, process and package engineering, materials science, food sustainability, and food security. By covering these diverse areas, the journal aims to provide a comprehensive source of the latest scientific findings and technological advancements that are shaping the future of the food industry. The journal's scope is designed to address the multidisciplinary nature of food science, reflecting its commitment to promoting innovation and ensuring the safety and quality of the food supply.
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