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发芽花生增强白藜芦醇的生物活性以及花生芽苗菜的制作
Authors: Wang KH, et al.
J Agric Food Chem. 2005 Jan 26;53(2):242-6.
饮食中的白藜芦醇的生物活性对身体的保健作用广泛地吸引了公众的注意。花生是白藜芦醇的天然来源之一。此项研究探讨了发芽的花生对提高白藜芦醇的合成以及如何用花生制作成芽苗菜。将三种湿润的花生种子放置在 25 度 C 和相对湿度 95%的器皿中，在暗处发芽9 天，发芽后的花生白藜芦醇含量依据花生品种的不同从2.3 到 4.5 microg/g 大幅增加至1.7 至 25.7 mug/g 。对比白藜芦醇在发芽花生各部位的含量发现，含量最高的是子叶，其次是根部，而茎中并未检测出白藜芦醇。当芽苗菜用水加热煮沸 2 分钟，白藜芦醇含量会在有限范围内发生变化。冻干豆芽的甲醇提取物显示出 1，1-二苯基-2-苦肼活性和对亚油酸氧化的抗氧化效能，其活性随花生萌发时间的增加而增强。经过 9 天的萌发，总游离氨基酸、 蔗糖、 和葡萄糖含量大大增加，而粗蛋白含量下降和（对健康不利的）大型钠十二烷基硫酸聚丙烯酰胺凝胶电泳蛋白质分子大幅度地退化。从实际的角度看，用花生芽苗菜作为一种功能性的蔬菜是可以的。
Germination of peanut kernels to enhance resveratrol biosynthesis and prepare sprouts as a functional vegetable.
AuthorsWang KH, et al. Show all Journal
J Agric Food Chem. 2005 Jan 26;53(2):242-6.
Abstract
Bioactive benefits of resveratrol in the diets have attracted extensive interests of the public. Peanut is one of the potent natural sources of resveratrol. In this study, germination of peanut kernels to enhance resveratrol biosynthesis and preparation of sprouts as a functional vegetable was conducted. When the rehydrated kernels of three peanut cultivars were germinated at 25 degrees C and relative humidity 95% in dark for 9 days, resveratrol contents increased significantly from the range of 2.3 to 4.5 microg/g up to the range of 11.7 to 25.7 mug/g depending upon peanut cultivar. In comparison with the sprout components, resveratrol contents were highest in the cotyledons, slightly lower in the roots, and not detected in the stems. When the sprouts were heated in boiling water for 2 min, resveratrol contents varied in a limited range. Methanol extracts of the freeze-dried sprouts exhibited potent 1,1-diphenyl-2-picryl-hydrazyl scavenging activity and antioxidative potency against linoleic acid oxidation. These activities increased with an increase of germination time. After 9 days of germination, total free amino acid, sucrose, and glucose contents increased significantly while crude protein contents decreased and the large sodium dodecyl sulfate polyacrylamide gel electrophoresis protein molecules of the kernels were extensively degraded. From a practical viewpoint, it is of potency to prepare peanut sprouts as a functional vegetable.
Authors: Wang KH, et al.
J Agric Food Chem. 2005 Jan 26;53(2):242-6.
饮食中的白藜芦醇的生物活性对身体的保健作用广泛地吸引了公众的注意。花生是白藜芦醇的天然来源之一。此项研究探讨了发芽的花生对提高白藜芦醇的合成以及如何用花生制作成芽苗菜。将三种湿润的花生种子放置在 25 度 C 和相对湿度 95%的器皿中，在暗处发芽9 天，发芽后的花生白藜芦醇含量依据花生品种的不同从2.3 到 4.5 microg/g 大幅增加至1.7 至 25.7 mug/g 。对比白藜芦醇在发芽花生各部位的含量发现，含量最高的是子叶，其次是根部，而茎中并未检测出白藜芦醇。当芽苗菜用水加热煮沸 2 分钟，白藜芦醇含量会在有限范围内发生变化。冻干豆芽的甲醇提取物显示出 1，1-二苯基-2-苦肼活性和对亚油酸氧化的抗氧化效能，其活性随花生萌发时间的增加而增强。经过 9 天的萌发，总游离氨基酸、 蔗糖、 和葡萄糖含量大大增加，而粗蛋白含量下降和（对健康不利的）大型钠十二烷基硫酸聚丙烯酰胺凝胶电泳蛋白质分子大幅度地退化。从实际的角度看，用花生芽苗菜作为一种功能性的蔬菜是可以的。
Germination of peanut kernels to enhance resveratrol biosynthesis and prepare sprouts as a functional vegetable.
AuthorsWang KH, et al. Show all Journal
J Agric Food Chem. 2005 Jan 26;53(2):242-6.
Abstract
Bioactive benefits of resveratrol in the diets have attracted extensive interests of the public. Peanut is one of the potent natural sources of resveratrol. In this study, germination of peanut kernels to enhance resveratrol biosynthesis and preparation of sprouts as a functional vegetable was conducted. When the rehydrated kernels of three peanut cultivars were germinated at 25 degrees C and relative humidity 95% in dark for 9 days, resveratrol contents increased significantly from the range of 2.3 to 4.5 microg/g up to the range of 11.7 to 25.7 mug/g depending upon peanut cultivar. In comparison with the sprout components, resveratrol contents were highest in the cotyledons, slightly lower in the roots, and not detected in the stems. When the sprouts were heated in boiling water for 2 min, resveratrol contents varied in a limited range. Methanol extracts of the freeze-dried sprouts exhibited potent 1,1-diphenyl-2-picryl-hydrazyl scavenging activity and antioxidative potency against linoleic acid oxidation. These activities increased with an increase of germination time. After 9 days of germination, total free amino acid, sucrose, and glucose contents increased significantly while crude protein contents decreased and the large sodium dodecyl sulfate polyacrylamide gel electrophoresis protein molecules of the kernels were extensively degraded. From a practical viewpoint, it is of potency to prepare peanut sprouts as a functional vegetable.
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fonsony
2014-03-27 08:45:08
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