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Perchuk IN, Shelenga TV, Burlyaeva MO. The Effect of Illumination Patterns during Mung Bean Seed Germination on the Metabolite Composition of the Sprouts. PLANTS (BASEL, SWITZERLAND) 2023; 12:3772. [PMID: 37960128 PMCID: PMC10649298 DOI: 10.3390/plants12213772] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/21/2023] [Revised: 10/26/2023] [Accepted: 11/01/2023] [Indexed: 11/15/2023]
Abstract
Mung bean (Vigna radiata (L.) Wilczek) sprouts are popular over the world because of their taste, nutritional value, well-balanced biochemical composition, and other properties beneficial for human health. Germination conditions affect the composition of metabolites in mung bean sprouts, so a detailed study into its variability is required. This article presents the results of a comparison of the metabolite composition in the leaves of mung bean sprouts germinated first in the dark (DS) and then in the light (LS). Gas chromatography with mass spectrometry (GC-MS) made it possible to identify more than 100 compounds representing various groups of phytochemicals. Alcohols, amino acids, and saccharides predominated in the total amount of compounds. The analysis of metabolomic profiles exposed a fairly high intra- and intervarietal variability in the metabolite content. DS and LS differed in the qualitative and quantitative content of the identified compounds. The intravarietal variability was more pronounced in DS than in LS. DS demonstrated higher levels of saccharides, fatty acids, acylglycerols, and phenolic compounds, while amino acids were higher in LS. Changes were recorded in the quantitative content of metabolites participating in the response of plants to stressors-ornithine, proline, GABA, inositol derivatives, etc. The changes were probably induced by the stress experienced by the sprouts when they were transferred from shade to light. The analysis of variance and principal factor analysis showed the statistically significant effect of germination conditions on the content of individual compounds in leaves. The identified features of metabolite variability in mung bean genotypes grown under different conditions will contribute to more accurate selection of an illumination pattern to obtain sprouts with desirable biochemical compositions for use in various diets and products with high nutritional value.
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Affiliation(s)
- Irina N. Perchuk
- N.I. Vavilov All-Russian Institute of Plant Genetic Resources, 42,44, B. Morskaya Street, 190000 Saint-Petersburg, Russia;
| | | | - Marina. O. Burlyaeva
- N.I. Vavilov All-Russian Institute of Plant Genetic Resources, 42,44, B. Morskaya Street, 190000 Saint-Petersburg, Russia;
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Wu X, Tan M, Zhu Y, Duan H, Ramaswamy HS, Bai W, Wang C. The Influence of High Pressure Processing and Germination on Anti-Nutrients Contents, in Vitro Amino Acid Release and Mineral Digestibility of Soybeans. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104953] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Elliott H, Woods P, Green BD, Nugent AP. Can sprouting reduce phytate and improve the nutritional composition and nutrient bioaccessibility in cereals and legumes? NUTR BULL 2022; 47:138-156. [DOI: 10.1111/nbu.12549] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2021] [Revised: 03/07/2022] [Accepted: 03/23/2022] [Indexed: 01/08/2023]
Affiliation(s)
- Hannah Elliott
- Linwoods Health Foods Co. Armagh UK
- School of Biological Sciences Institute for Global Food Security Queen's University Belfast Stranmillis UK
| | | | - Brian D. Green
- School of Biological Sciences Institute for Global Food Security Queen's University Belfast Stranmillis UK
| | - Anne P. Nugent
- School of Biological Sciences Institute for Global Food Security Queen's University Belfast Stranmillis UK
- School of Agriculture and Food Sciences Institute of Food and Health University College Dublin Dublin Ireland
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Ratnawati L, Desnilasari D, Indrianti N, Sholichah E, Kristanti D. EVALUATION OF PROTEIN AND IRON ABSORPTION OF MOCAF-BASED WEANING FOOD. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2021. [DOI: 10.6066/jtip.2021.32.1.1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Weaning food biscuit based on mocaf (modified cassava flour) with substitution of soybean, mung bean and red kidney bean flour is expected increasing protein of the product. However, in the legumes flour there are anti-nutritional agent that can affect the absorption of other nutrient such as protein and iron. The purpose of this study was to evaluate the absorption of protein and iron from mocaf based-weaning food. Protein and iron absorption were determined from weaning food (biscuit) using Sprague-Dawley rats, 3 weeks old, weight 70-80 g for 0, 30, 60, 90, and 120 minutes. The treatments of this study were mocaf biscuits (as a control), biscuits with substitution of soybean flour (MSF), mung bean flour (MMF), red kidney bean flour (MRF) and commercial biscuits (CB). The highest protein absorption of control, MSF and MRF were at 120 minutes with absorption percentages 27.76, 38.94, and 9.35%, respectively. Samples MMF and CB had the highest protein absorption at 60 and 90 minutes, with absorption percentages 15.58 and 37.57%. Meanwhile, the highest iron absorption of control, MSF and MMF were at 90 minutes with absorption percentages 53.86, 4.71, and 54.29%. Samples MRF and CB had highest iron absorption at 60 minutes with absorption percentages 7.97 and 69.76%, respectively. The MSF sample had highest protein absorption than other samples. Meanwhile, the MMF sample had an iron absorption value that approached to commercial biscuit.
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Germination Improves the Polyphenolic Profile and Functional Value of Mung Bean ( Vigna radiata L.). Antioxidants (Basel) 2020; 9:antiox9080746. [PMID: 32823688 PMCID: PMC7466151 DOI: 10.3390/antiox9080746] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2020] [Revised: 08/08/2020] [Accepted: 08/12/2020] [Indexed: 12/21/2022] Open
Abstract
The use of legumes as functional foods has gained increasing attention for the prevention and treatment of the so called non-communicable diseases that are highly prevalent worldwide. In this regard, biotechnological approaches for the enhancement of legumes' nutritional and functional value have been extensively employed. In the present study, the process of germination increased several parameters of mung bean (Vigna radiata L.) functionality, including extract yield, total phenolic content and in vitro antioxidant capacity. In addition, 3-day-germinated mung bean proved to be an interesting source of dietary essential minerals and exhibited a greater variety of polyphenolic compounds compared to raw mung bean. These properties resulted in enhanced cytoprotective features of the 3-day mung bean extracts against radical oxygen species in human colorectal (HT29) and monocyte (U937) cell lines. Moreover, the antiproliferative effects were tested in different colon cancer cell lines, T84 and drug-resistant HCT-18, as well as in a non-tumor colon CCD-18 line. Altogether, our results demonstrate that the germination process improves the mung bean's nutritional value and its potential as a functional food.
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Hou D, Yousaf L, Xue Y, Hu J, Wu J, Hu X, Feng N, Shen Q. Mung Bean ( Vigna radiata L.): Bioactive Polyphenols, Polysaccharides, Peptides, and Health Benefits. Nutrients 2019; 11:E1238. [PMID: 31159173 PMCID: PMC6627095 DOI: 10.3390/nu11061238] [Citation(s) in RCA: 134] [Impact Index Per Article: 26.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2019] [Revised: 05/25/2019] [Accepted: 05/28/2019] [Indexed: 02/07/2023] Open
Abstract
Mung bean (Vigna radiata L.) is an important pulse consumed all over the world, especially in Asian countries, and has a long history of usage as traditional medicine. It has been known to be an excellent source of protein, dietary fiber, minerals, vitamins, and significant amounts of bioactive compounds, including polyphenols, polysaccharides, and peptides, therefore, becoming a popular functional food in promoting good health. The mung bean has been documented to ameliorate hyperglycemia, hyperlipemia, and hypertension, and prevent cancer and melanogenesis, as well as possess hepatoprotective and immunomodulatory activities. These health benefits derive primarily from the concentration and properties of those active compounds present in the mung bean. Vitexin and isovitexin are identified as the major polyphenols, and peptides containing hydrophobic amino acid residues with small molecular weight show higher bioactivity in the mung bean. Considering the recent surge in interest in the use of grain legumes, we hope this review will provide a blueprint to better utilize the mung bean in food products to improve human nutrition and further encourage advancement in this field.
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Affiliation(s)
- Dianzhi Hou
- Key Laboratory of Plant Protein and Grain Processing, National Engineering and Technology Research Center for Fruits and Vegetables, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Laraib Yousaf
- Key Laboratory of Plant Protein and Grain Processing, National Engineering and Technology Research Center for Fruits and Vegetables, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Yong Xue
- Key Laboratory of Plant Protein and Grain Processing, National Engineering and Technology Research Center for Fruits and Vegetables, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Jinrong Hu
- Key Laboratory of Plant Protein and Grain Processing, National Engineering and Technology Research Center for Fruits and Vegetables, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Jihong Wu
- Key Laboratory of Plant Protein and Grain Processing, National Engineering and Technology Research Center for Fruits and Vegetables, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Xiaosong Hu
- Key Laboratory of Plant Protein and Grain Processing, National Engineering and Technology Research Center for Fruits and Vegetables, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Naihong Feng
- Institute of Economic Crops, Shanxi Academy of Agricultural Sciences, Fenyang 032200, China.
| | - Qun Shen
- Key Laboratory of Plant Protein and Grain Processing, National Engineering and Technology Research Center for Fruits and Vegetables, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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Xia Q, Wang L, Xu C, Mei J, Li Y. Effects of germination and high hydrostatic pressure processing on mineral elements, amino acids and antioxidants in vitro bioaccessibility, as well as starch digestibility in brown rice (Oryza sativa L.). Food Chem 2016; 214:533-542. [PMID: 27507507 DOI: 10.1016/j.foodchem.2016.07.114] [Citation(s) in RCA: 74] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2016] [Revised: 07/17/2016] [Accepted: 07/19/2016] [Indexed: 01/10/2023]
Abstract
The effects of germination and high hydrostatic pressure (HHP) processing on the in vitro bioaccessibility of mineral elements, amino acids (AAs), antioxidants and starch in brown rice (BR) were investigated. Germinated BR (GBR) was obtained by incubating at 37°C for 36h and then subjected to HHP treatments at 0.1, 100, 300 and 500MPa for 10min. The in vitro bioaccessibility of calcium and copper was increased by 12.59-52.17% and 2.87-23.06% after HHP, respectively, but bioaccessible iron was decreased. In addition, HHP significantly improved individual AAs, particularly indispensable AAs and gama-aminobutyric acid, as well as bioaccessible total antioxidant activities and starch resistance to enzymatic hydrolysis. However, germination greatly increased starch digestibility. Atomic force microscopy characterization suggested an obvious structural change in bran fraction at pressures above 300MPa. These results can help to understand the effects of germination and HHP technologies on nutrients bioaccessibility and develop appropriate processing conditions.
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Affiliation(s)
- Qiang Xia
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Liping Wang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Congcong Xu
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Jun Mei
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yunfei Li
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
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Wang X, Yang R, Zhou Y, Gu Z. A comparative transcriptome and proteomics analysis reveals the positive effect of supplementary Ca(2+) on soybean sprout yield and nutritional qualities. J Proteomics 2016; 143:161-172. [PMID: 27108549 DOI: 10.1016/j.jprot.2016.04.020] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2016] [Revised: 04/05/2016] [Accepted: 04/11/2016] [Indexed: 11/19/2022]
Abstract
UNLABELLED Effects of Ca(2+) on yield and nutritional qualities of soybean sprout were investigated. Ca-treated sprouts had higher yield than water-treated ones. Metabolism of selected storage materials and bioactive substances in soybean sprouts was strengthened by Ca(2+). The phytic acid and saponin content of Ca-treated soybean sprouts were lower than those of control. Supplemental Ca(2+) increased content of gamma-aminobutyric acid, isoflavones, phenolics, and vitamins, respectively. These findings indicate that supplemental Ca(2+) can increase soybean sprout yield and improve its nutritional qualities. The comparative transcriptome and proteomics between water-treated and Ca-treated soybean sprouts were studied. As consequence 1912 genes and 460 proteins were up- or down-regulated after 4days of Ca(2+) treatment. The functional classification of these differentially expressed genes and proteins indicated their connection with primary/secondary metabolic pathways, ion transport, signal transduction, and transcriptional regulation. The results obtained here will enable to understand how changes in yield and nutritional quality are regulated by extra Ca(2+) in soybean sprouts. BIOLOGICAL SIGNIFICANCE In this study, a total of 1912 genes and 460 proteins involved in the growth, storage material decomposition, and bioactive substance synthesis in soybean sprouts after treated with Ca(2+) were identified. This is the first report of a comprehensive transcriptomic and proteomic analysis of soybean sprout in response to supplemental Ca(2+).
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Affiliation(s)
- Xinkun Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Runqiang Yang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Yulin Zhou
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Zhenxin Gu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China.
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