{"title":"煮沸过程中赤豆(Vigna angularis)低聚多酚从种皮向子叶的扩散。","authors":"Yutaka Aoyama, Kaoru Masuda, Satoko Mitsui, Takuya Yokoi","doi":"10.1093/bbb/zbae142","DOIUrl":null,"url":null,"abstract":"<p><p>Adzuki beans (Vigna angularis) are major legumes in East Asia, commonly used in traditional Japanese confections in the form of a paste. Although various types of polyphenols are present in seed coats, there are no reports on the diffusion of polyphenols to cotyledons during boiling. This study revealed that oligomeric polyphenols-such as dimeric and more proanthocyanidins-diffused more easily from seed coats to cotyledons than monomeric polyphenols-such as (+)-catechin and (-)-epicatechin-during heating. Microscopy suggested that diffusing polyphenols were bound to cotyledon proteins. Furthermore, bound polyphenols, poorly extracted by ethanol and acetone, contributed to the 1,1- diphenyl-2-picrylhydrazyl radical-scavenging activity of cooked cotyledons. Thus, smooth adzuki bean paste, made by boiling adzuki beans and removing the seed coats, contains oligomeric polyphenols that contribute to its antioxidant activity. By clarifying further physiological activities of polyphenols diffused through cotyledons, adzuki bean paste can be a potential functional ingredient.</p>","PeriodicalId":9175,"journal":{"name":"Bioscience, Biotechnology, and Biochemistry","volume":" ","pages":"1453-1464"},"PeriodicalIF":1.4000,"publicationDate":"2024-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Diffusion of adzuki bean (Vigna angularis) oligomeric polyphenols from seed coats to cotyledons during boiling.\",\"authors\":\"Yutaka Aoyama, Kaoru Masuda, Satoko Mitsui, Takuya Yokoi\",\"doi\":\"10.1093/bbb/zbae142\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>Adzuki beans (Vigna angularis) are major legumes in East Asia, commonly used in traditional Japanese confections in the form of a paste. Although various types of polyphenols are present in seed coats, there are no reports on the diffusion of polyphenols to cotyledons during boiling. This study revealed that oligomeric polyphenols-such as dimeric and more proanthocyanidins-diffused more easily from seed coats to cotyledons than monomeric polyphenols-such as (+)-catechin and (-)-epicatechin-during heating. Microscopy suggested that diffusing polyphenols were bound to cotyledon proteins. Furthermore, bound polyphenols, poorly extracted by ethanol and acetone, contributed to the 1,1- diphenyl-2-picrylhydrazyl radical-scavenging activity of cooked cotyledons. Thus, smooth adzuki bean paste, made by boiling adzuki beans and removing the seed coats, contains oligomeric polyphenols that contribute to its antioxidant activity. By clarifying further physiological activities of polyphenols diffused through cotyledons, adzuki bean paste can be a potential functional ingredient.</p>\",\"PeriodicalId\":9175,\"journal\":{\"name\":\"Bioscience, Biotechnology, and Biochemistry\",\"volume\":\" \",\"pages\":\"1453-1464\"},\"PeriodicalIF\":1.4000,\"publicationDate\":\"2024-11-22\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Bioscience, Biotechnology, and Biochemistry\",\"FirstCategoryId\":\"5\",\"ListUrlMain\":\"https://doi.org/10.1093/bbb/zbae142\",\"RegionNum\":4,\"RegionCategory\":\"生物学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"BIOCHEMISTRY & MOLECULAR BIOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Bioscience, Biotechnology, and Biochemistry","FirstCategoryId":"5","ListUrlMain":"https://doi.org/10.1093/bbb/zbae142","RegionNum":4,"RegionCategory":"生物学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"BIOCHEMISTRY & MOLECULAR BIOLOGY","Score":null,"Total":0}
Diffusion of adzuki bean (Vigna angularis) oligomeric polyphenols from seed coats to cotyledons during boiling.
Adzuki beans (Vigna angularis) are major legumes in East Asia, commonly used in traditional Japanese confections in the form of a paste. Although various types of polyphenols are present in seed coats, there are no reports on the diffusion of polyphenols to cotyledons during boiling. This study revealed that oligomeric polyphenols-such as dimeric and more proanthocyanidins-diffused more easily from seed coats to cotyledons than monomeric polyphenols-such as (+)-catechin and (-)-epicatechin-during heating. Microscopy suggested that diffusing polyphenols were bound to cotyledon proteins. Furthermore, bound polyphenols, poorly extracted by ethanol and acetone, contributed to the 1,1- diphenyl-2-picrylhydrazyl radical-scavenging activity of cooked cotyledons. Thus, smooth adzuki bean paste, made by boiling adzuki beans and removing the seed coats, contains oligomeric polyphenols that contribute to its antioxidant activity. By clarifying further physiological activities of polyphenols diffused through cotyledons, adzuki bean paste can be a potential functional ingredient.
期刊介绍:
Bioscience, Biotechnology, and Biochemistry publishes high-quality papers providing chemical and biological analyses of vital phenomena exhibited by animals, plants, and microorganisms, the chemical structures and functions of their products, and related matters. The Journal plays a major role in communicating to a global audience outstanding basic and applied research in all fields subsumed by the Japan Society for Bioscience, Biotechnology, and Agrochemistry (JSBBA).