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THE EFFECT OF SPROUTING PROCESS ON PHYTOCHEMICAL COMPOUNDS
Abstract
Sprouted seeds and sprouts were consumed as functional foods and also they were used as functional
ingredient in many different foods including breakfast items, salads, soups, pasta and baked products
in the food industry. Sprouting process increase the nutritional components especially in phenolic
compounds, vitamins, minerals and amino acids whereas, antinutritional factors such as phytic acid,
oligosaccharides, trypsin inhibitors and gynogenic glycosides decrease. The lipids, carbohydrates and
storage proteins are disintegrated into basical and more digestible nutrient units during sprouting
process. Sprouting conditions as temperature, time and light and also cultivar variety had significant
effects on phytochemical compounds in sprouted seeds and sprouts. In this study, it was investigated
the content of phytochemical compounds in various seed sprouts (cereals, legumes, oil seeds, vegetables
and others).
Keywords: Sprout, sprouted seed, sprouting, phytochemical compounds.
Cool-climate grains have been germinated under controlled climatic conditions and used in feeding animals for many years. This study was conducted to determine the effect of adding different amounts of vetch and safflower seeds to barley seed in fresh green feed machines and administering liquid fertilizer (LF) through irrigation water on feed values. Mixtures were prepared by adding vetch and safflower to barley at ratios of 10, 20, and 30%.
Dry matter (DM) losses were observed in all mixtures. The use of LF reduced the loss of crude protein (CP) in 100% barley and the 70% barley + 30% vetch mixture. However, the CP yield increased in 90% barley + 10% vetch mixture. A 10% increase was observed in ether extract (EE) yield in 80% barley + 20% vetch mixture with LF application. An increase of 60.3–143.7% in acid detergent fiber values was observed in all mixtures. Neutral detergent fiber yields decreased by 17.8–45.9%, and ash loss was observed to be higher in all mixtures compared to that in seeds. All mixtures exhibited an increase in total carotene, except for the mixtures of 90% barley + 10% vetch and 70% barley + 30% vetch with LF. An increase in vitamin E values was observed in 100% barley group with or without LF, and in 90% barley+10% vetch and 90% barley + 10% safflower groups compared to those in the seeds.
The addition of up to 30% vetch to the barley and the use of LF were more effective in terms of reducing nutrient losses than other mixtures. In addition, we concluded that the use of LF had a positive effect and that the feed values of the seeds could be increased using this production system.
Soy bean, mung bean and kidney bean were investigated for their content of anti-nutritional
factors (ANFs), including trypsin inhibitors and total phenolic compounds. Longer the periods of
soaking caused greater losses in anti-nutritional factors (ANFs) below the control value. The effect
of different cooking methods (i.e. boiling, autoclaving, and microwave cooking) on the level of
anti-nutritional factors of some legumes were studied. Increasing the period of boiling caused greater
losses in trypsin inhibitor activity (TIA). A complete inactivation was achieved in trypsin inhibitor
activity for different samples after boiling 90 min and autoclaving at 121°C for10 minute. Autoclaving
at 121°C for 10 minute reduced total phenolic compounds by 30.5, 55.8 and 53.4 % over the control
value for soybean, mung bean and kidney bean respectively. The maximum reduction in trypsin
inhibitor activity (TIA) was obtained after 48- 72 h However, an increase in trypsin inhibitor activity
(TIA) was observed in soybean and mung bean as the period of the germination was prolonged for
5 day. The influence of fermentation with four strains of lactic acid bacteria (e.g. Lactobacillus
blugaricus, L. casei, L. acidophilus and. L. plantarum on their ant-inutritional factors are studied.
Trypsin inhibitor activity (TIA) could not be detected in any of the legume. Results indicated that,
as the period of fermentation increased, a significant decrease in total phenolic contents occurred with
the different tested strains. The combined treatments were very effective in reducing trypsin inhibitor
activity (TIA) and total phenolic compounds.
Flax ( Linum usitatissimum ) is a well-known economically viable crop with excellent nutritional qualities.The nutritional potential of flax seed sprouts has not been studied to date. Therefore, the current study was conducted to analyze nutritional qualities of sprouts of three flax cultivars (Rahab-94, Pembina and Linott) and to compare it with those of flax seeds. The results indicated lack of significance difference among the three cultivars for several traits. The sprouts were significantly different for protein with highest protein composition (25.2%) in Rahab-94. Sprouts were rich in glucose (5.1%) and fructose (2.6%) compared to sucrose (0.4%). Significant differences were observed for nitrogen (4.1%), calcium (0.27%), phosphorous (0.72%), zinc (51%), copper (23%) among sprouts of three cultivars. There were no significant differences for potassium (K), magnesium (Mg), boron (B), manganese (Mn), iron (Fe) and aluminum (Al) contents among the sprouts of three cultivars. Sprouts had higher protein content (22.3%) and lower crude fiber content (17%) as compared to that of seeds (21.7%, and 19.4%, respectively). Sprouts contained higher total sugars as compared to seeds (8.08% and 2.6%, respectively). The macronutrient and micronutrient compositions were comparatively high in seed and sprout respectively. The micronutrient values were relatively high in sprouts for boron (16.3%), iron (63.4%), manganese (52.9%) and zinc (44.4%). Flax sprouts were a good source of protein, crude fiber, simple sugars and essential micronutrients compared to flax seed and other crop sprouts.
The proximate composition, amino acids content, fatty acid profile, total polyphenols, total flavonoids, DPPH radical scavenging capacity and sulforaphane content in broccoli seeds and sprouts were evaluated in this study. The results showed significant differences in the nutritional composition and the phytochemical level in the different stages of germination. Aspartic acid, glutamic acid, serine-histidine, proline and threonine were found in larger concentrations. Polyphenols and flavonoids content ranged from 9 to 77 mg GAE g−1 and 33 to 117 μg QE g−1, respectively. DPPH radical scavenging capacity ranged from 174 to 674 μmol TE g−1. The sulforaphane content in seeds and sprouts ranged from 273 to 3632 μg g−1–the highest values were found in seeds and the 8- and 11-day-old sprouts. The results suggest that the broccoli sprouts are a rich source of nutrients and phytochemicals, these have a high potential as functional food.
Antioxidant activity of methanol extracts of two common legumes, Vigna radiata (Green
gram) and Macrotyloma uniflorum (Horse gram) for their seeds and sprouts was investigated by
adopting various in vitro models such as reducing power assay, DPPH assay, total phenolic assay
and total antioxidant assays. The results showed higher antioxidant abilities in the sprouts than their
seeds for the various antioxidant tests performed. Sprouts described above are being used in
traditional diet as a beneficial source of food with very high nutritional value and support the
concept of functional foods and the results are discussed.
Germination is one of the most effective processes to improve the quality of legumes. Vitamins and some other compounds that might be considered beneficial as antioxidants, often change dramatically during the course of germination. Antioxidants might be defined as compounds which are capable of preventing, delaying or retarding the development of rancidity or other flavor deterioration in foods or as protective factors against the oxidative damage in the human body. In this research, three different solvents were employed to extract the phenolic compounds present in chickpea seeds and sprouts. Total phenolic contents were measured by Folin Ciocalteau method and the antioxidant activity was determined by two different methods including the assay of hydroxyl radical scavenging activity and the oven test method. For the later, different concentrations of extracts (0.02, 0.04, 0.06, 0.08 and 0.1% w/w) were added to tallow and the stabilities of the treatments were determined. Peroxide value and induction period measurements were used as means to evaluate the antioxidant activities. The results indicated that germination process modifies the antioxidant activity. Although the amount of phenolic compounds was higher when acetone solvent was employed, methanolic extract indicated better hydroxyl radical scavenging activity. The evaluation of the antioxidant activity of the extracts activity was concentration-dependent by delaying the indicated oxidation and increased when higher concentrations of the extracts were applied. Therefore, chickpea sprout flour or extract might be used as a source of natural antioxidants in functional foods or in the formulation of the oil-based supplements or medicine in the form of capsule.
The effect of germination on the level of phytase activity and the contents of phytates and phosphorus of five Nigeria grown cereal grains was studied. The cereals screened were rice (Oryza sativa), maize (Zea mays), millet (Panicum miliaceum), sorghum (Sorghum bicolor) and wheat (Triticum aestivum). Phytase activity was high (0.21-0.67 U g(-1)) in all samples. Phytate content ranged between 5.6 and 6.2 mg g(-1) while total phosphorus content ranged between 3.3 and 4.3 mg g(-1). During germination, the level of phytase activity increased and reached its maximal value after seven (16-fold), six (5-fold), five (7-fold), seven (3-fold) and eight (6-fold) days of germination for rice, maize, millet, sorghum and wheat respectively. After this initial increase, phytase activity declined slightly (P < 0.05). The increase in phytase activity during germination was accompanied by a significant reduction in phytate (P < 0.05) and a small but significant increase in total phosphorus.
Chickpea is known as a plant that is rich in protein, carbohydrates, and nutrition, and its seeds and sprouts have been processed into various health foods. In the present study, four isoflavones were purified from the seeds and sprouts of chickpea by high-speed countercurrent chromatography (HSCCC) using two biphasic solvent systems composed of n-hexane–ethyl acetate–methanol–water (5:5:5:5, v/v) and ethyl acetate–water (1:1, v/v). The results indicated that 14.2 mg of formononetin, 15.7 mg of biochanin A, 9.1 mg of ononin, 11.3 mg of biochanin A-7-O-β-D-glucoside were obtained from 150 mg of sprout extracts with the purity of 92.26%, 95.86%, 95.32%, and 96.56%, respectively. Compared with the sprouts, separation of seed extracts yielded less amounts of biochanin A-7-O-β-D-glucoside and biochanin A with lower purity. The results indicate that four main isoflavones in chickpea, i.e., isoflavones, formononetin, biochanin A, ononin, and biochanin A-7-O-β-D-glucoside, are substantially increased by biosynthesis during the seed germination.
Significant varietal differences were observed in the contents of phytic acid, saponin and trypsin inhibitor activity of four varieties of Moth bean (Vigna aconitifolia Jacq.). Tannins and lectins were absent. The dry seeds were given different treatments including soaking, sprouting and cooking and the changes in the level of the antinutritional factors were estimated. Soaking the seeds in plain water and mineral salt solution for 12 hr decreased phytic acid to the maximum (46–50%) whereas sprouting for 60 hr had the most pronounced saponin lowering effect (4466%). The other methods of processing were less effective in reducing the levels of these antinutritional factors. The processing methods involving heat treatment almost eliminated trypsin inhibitor activity while soaking and germination partly removed the activity.
Fatty acid composition and C18:2:C18:3 of soybean seed and sprout is important for soy-industries to manufacture quality products. Six soybean varieties were analyzed
by gas chromatography to determine fatty acid composition and linoleic to linolenic acid ratio (C18:2:C18:3) in seed, sprout, and their structural parts. In the case of whole seed and its structural parts, significant variation in
fatty acid composition and C18:2:C18:3 were observed between varieties except palmitic acid (C16:0), while all the parameters were significantly different for seed parts. Significant interactions of variety with seed parts
were observed for oleic acid (C18:1), C18:2 and C18:2:C18:3. The highest saturated fatty acid, C18:1 and polyunsaturated fatty acid were recorded in seed coat, cotyledon, and seed axis, respectively. The lowest C18:2:C18:3 was found in seed axis. In the case of sprout study, variety had significant effect on all the parameters observed for whole
sprout, cotyledon, root, and except C18:3 for hypocotyl. Culture days had significant effect on C16:0, C18:2 and C18:3 in whole sprouts, while only on C18:3 and C18:2:C18:3 in cotyledon. For hypocotyl, culture days had significant effect on C18:1, C18:2 and C18:2:C18:3, however, C16:0, C18:1, C18:3, and C18:2:C18:3 were significantly different in root. In sprout, days and variety interacted significantly for C16:0, C18:3 and C18:2:C18:3, and C18:1, C18:2, C18:3, and C18:2:C18:3, respectively for whole, cotyledon, and root. The significantly lowest C18:2:C18:3 (1.1) was observed in hypocotyl and root of Hwangkeumkong in 5 days. Knowledge of fatty acid composition and C18:2:C18:3 of seed, sprout, and their parts could be applicable for oil and other soy-food industries to make quality products.
Nutritional and health-related compounds of alfalfa, wheat and soybean seeds dried by new drying process called the DIC process (controlled instantaneous pressure release) were evaluated, before and after sprouting. Vitamins (A, B1, B2, B6, C and E), minerals (Fe, Mg, Ca, K, Mn, Na, Cu and Zn) and phytoestrogens (genistein and daidzein ) content were determined. Alfalfa, soybean and wheat seeds dried by DIC showed similar content of biological compounds to seeds dried by traditional processes. Sprouting DIC-seeds significantly increased the levels of vitamins, minerals and phytoestrogens, improving their nutrititional value and health quality compared to fresh products. The increase of 1250-fold and 10-fold of the initial vitamin A and vitamin C content, respectively, of alfalfa seeds due to sprouting is remarkable. Sprouts from DIC-seeds showed a significantly higher vitamin A content than sprouts obtained from seeds dried by other methods. Soybean sprouts obtained from DIC-seeds showed a significant increase in free phytoestrogens, quantified as genistein (70.34LJ.8 mg kg-1 d.w.) and daidzein (109.17.3ᆥ.3 mg kg-1 d.w.).
Influence of germination temperature on lipoxygenase isozymes and trypsin inhibitor activity, the two undesirable components in soybean for human consumption, is not yet reported in soybean sprouts. Two Indian soybean genotypes were incubated for 144 h in a seed germinator at two different temperatures (25 and 35 °C) and the activities of lipoxygenase isozymes and trypsin inhibitor were monitored in the germinating seedlings every 24 h. Lipoxygenase-I as well as lipoxygenase-II + III were degraded continuously over the 144 h and the rate of degradation, of both the classes of lipoxygenase, was faster at the higher germinating temperature (35 °C) in both the genotypes. Trypsin inhibitor was also degraded continuously during germination upto 144 h and the degradation was faster at higher germination temperature. Protein extracts of seedlings of different periods, developed at different temperatures, and analyzed using polyacrylamide gel electrophoresis, indicated that the original Kunitz inhibitor band (Rf = 0.75) declined continuously in intensity during germination at both temperatures in both genotypes, and a new band (Rf = 0.72) possessing trypsin inhibitor activity appeared at 48 h at 35 °C, while it appeared at 72 h at 25 °C. Early appearance of a modified form of Kunitz inhibitor, a degraded product of native form, at 35 °C as compared to 25 °C, confirms that the faster quantitative reduction at higher temperature is due to faster degradation of the original Kunitz inhibitor form at higher temperature.
Effects of germination time and illuminations on sprout yield, biosynthesis of ascorbic acid, cooking ability and moisture accumulation in chickpeas were significant (p ⩽ 0.01). Green light had the highest promoting effect on the ascorbic acid level (40.59 mg/100 g) as compared to other illuminations but significantly reduced the sprout yield (188.6 g) as compared to dark, fluorescence and γ-rays illuminations with significantly high sprout yield (196 g) and imbibing moisture (51%). Cooking time was reduced by 43% due to γ-rays in un-soaked seed. Cooking time increased in all treated chickpea samples after 24 h germination and thereafter decreased significantly. Red light significantly increased the cooking time (68.44 min) followed by fluorescent (64.5 min), yellow (61.8 min) and green light (60.9 min). The results indicated that germination of chickpea under green light was an effective process in enhancing ascorbic acid content while dark, fluorescence and γ-rays were effective in promoting sprout growth and to some extent biosynthesis of ascorbic acid.
Irrigation of lentilseedlings with different amounts of Zamzam water increased the rate of germination substantially. Root and shoot length were elongated by Zamzam irrigation.The increase in root length was higher than shoot length. There was increase in the fresh weight and decrease in the dry weight with increase the amount of Zamzam water.Irrigation with Zamzam water increased the protein and RNA content.however, the results demonstrated an activation effect of Zamzam-induced on overall growth in lentile. Among the biochemical parameters analyzed, protein, DNA, total phenolic compounds and total antioxidant contents were enhanced.
Determining ontogenic diversity in vegetables, in general or Brassicas in particular, regarding the bioactive content, is an interesting task since the most promising Brassicaceae foods could have the highest nutritional and health-promoting properties. Therefore, vitamin C, phenolic compounds, glucosinolate content, and total antioxidant capacity were evaluated in commercial cultivars of broccoli (Brassica oleracea var. italica; cv. Nubia, cv. Marathon and cv. Viola) seeds and during the sprouting period. Vitamin C was not detected in dormant seeds and its content increased with the germination, reaching values ranging from 53 (cv. Nubia) to 64 (cv. Marathon) mg/100g FW, at the end of the monitored period (14days). The total glucosinolate content in seeds and 3-day-old sprouts was higher in cv. Marathon (1005 and 556mg/100g FW, respectively), however cv. Viola sprouts registered the highest glucosinolate content 7 and 14days after sowing (235 and 208mg/100g FW, respectively). Aliphatic glucosinolates were more affected by genetic factors than the indolic glucosinolates, being glucoraphanin the predominant glucosinolate in cv. Nubia and cv. Marathon, whereas glucoiberin was the major glucosinolate in cv. Viola. The flavonoid and total phenolic content was significantly higher in cv. Viola. Also, seeds of this cultivar showed the highest antioxidant capacity (2.7mg Trolox/g FW).This study confirmed that the potential value of edible broccoli sprouts for human health depends largely on the genotype.
The effect of several combinations of time, pressure and temperature applied on mung bean and alfalfa seeds, on the germination capacity as well as on the reduction of the native microbial load of sprouts developed from treated seeds was studied by using response surface methodology (RSM). The germination capability of mung bean seeds was unaffected with increasing temperature and pressures up to 250MPa. Increase of temperature from 10 to 40°C has a positive effect on the viability of alfafa seeds, which decreased however as pressure increased from 100 to 400MPa. Enhanced reductions of total aerobic mesophilic bacteria, total and faecal coliforms and yeast and moulds populations were observed with increased pressure and temperature. The optimal treatment conditions for improving the safety of sprouts without impairing the germination capability of seeds were 40°C and 100 and 250MPa for alfalfa and mung bean seeds, respectively.
Sweet lupin seeds (Lupinus luteus cv. 4486 and cv. 4492 and Lupinus angustifolius cv. troll and cv. zapaton) were germinated and investigated according to protein composition, nitrogen and amino acid content of Osborne fractions. In raw lupins, globulins (G) comprised the main fraction of lupins, followed by albumins (A) and glutelins+prolamines (Gt+P). Differences in the protein profile of the Osborne fractions were found among species whilst cultivars did not show electrophoretic differences. Amino acid content of protein fractions was also studied and differences among cultivars were found. In general, Glu, Gly, Arg and Ala (as non-essential amino acids, NEAA) and Lys (as essential amino acid, EAA) were predominant in the A fraction, Glu and Arg (NEAA) and Leu and Thr (EAA) were the main ones in the G fraction; while Asp, Glu, Gly and Arg (NEAA) and Leu and Lys (EAA) were the major components of the Gt+P fraction. Germination increased the protein content of L. luteus cv. 4486, L. angustifolius cv. troll and cv. zapaton and caused sharp changes in the protein profile of the Osborne fractions. After germination, the A fraction almost disappeared in the protein profile while G and Gt+P fractions were modified, depending on the lupin species and cultivar.
Trace element water (TEW) (100, 200, 300, 400 and 500ppm) was used to grow buckwheat (Fagopyrum tataricm Gaertn) to evaluate whether the beneficial effects of trace elements on the antioxidant activity could be accomplished with the supplement of TEW. At 300ppm, TEW significantly increased the Cu, Zn and Fe contents in buckwheat sprout, but not the Se and Mn contents. The levels of rutin, quercitrin and quercetin did not differ between buckwheat sprouts grown in TEW and de-ionized water (DIW). The ethanolic extract from buckwheat sprout grown in 300ppm TEW showed higher DPPH radical scavenging activity, ferrous ion chelating activity, superoxide anion scavenging activity and inhibitory activity toward lipid peroxidation than that grown in DIW. The extract of the TEW group also enhanced intracellular superoxide dismutase activity and resulted in lower level of reactive oxygen species in human Hep G2 cells.
Copyright © 2007 Elsevier Ltd. All rights reserved.
Bone mineral density (BMD) was measured at the middle phalange of the non-dominant hand by dual x-ray absorptiometry in a random sample of 123 women aged 19 to 63 years. Monthly intake of foods with high Oxygen Radical Absorbance Capacity (ORAC) was obtained using a Food Frequency Questionnaire (FFQ), ORAC scores were calculated, and lifestyle factors were used as confounding variables. After adjusting for age, supplement use, HRT status, physical activity, calcium intake, and ORAC intake, BMD was not predicted by ORAC. We conclude that more research is needed to measure ORAC for all free radicals in all commonly consumed fruits, vegetables, and teas in order to improve the usefulness of the FFQ in calculating approximate dietary ORAC. At this time, the potential of ORAC as a reliable predictor of health remains largely unknown, however, using currently available ORAC information, it cannot be considered a predictor of BMD.
The phenyl propanoid pathway (PPP) was stimulated in mung bean sprouts through the pentose phosphate and shikimate pathways, by natural elicitors such as fish protein hydrolysates (FPH), lactoferrin (LF) and oregano extract (OE). Elicitation significantly improved the phenolic, antioxidant and antimicrobial properties of mung bean sprouts. The optimal elicitor concentrations were 1 ml/l FPH, 250 ppm LF and 1 ml/l OE for the highest phenolic content that was approximately 20, 35 and 18% higher than control, respectively, on day 1 of dark germination. The antioxidant activity estimated by β-carotene assay in mung bean sprouts was highest on day 1 of germination for all treatments and control. In general, higher antioxidant activity was observed in the elicited sprouts compared with control. In the case of 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay the antioxidant activity for all treatments and control was highest on day 2. Among the different elicitor treatments, OE elicited mung bean sprouts showed the highest antioxidant activity of 49% DPPH inhibition on day 2. This increased activity correlates with high guaiacol peroxidase (GPX) activity indicating that the polymerizing phenolics required during lignification with growth have antioxidant function. For all elicitor treatments a higher glucose-6-phosphate dehydrogenase (G6PDH) activity was observed during early germination following the high phenolic content. This is due to the general mobilization of carbohydrates to the growing sprouts in response to elicitation. In general the GPX activity steadily increased with germination for treatments and control. The higher phenolics produced on day 1 was utilized for GPX-mediated polymerization to form polymeric phenolics and lignin required during germination. The late stage polymerization linked to GPX activity preceded stimulation of G6PDH. This indicated that as phenolics were polymerized by GPX in late stages, G6PDH linked precursors such as NADPH2 and sugar phosphates were being made available. Antimicrobial activity against Helicobacter pylori was observed in the mung bean sprout extract from control, LF and OE treatments from the day 1 stage. Both the LF and OE elicited extracts showed high antimicrobial activity, which correlated to high antioxidant activity on day 1. The higher antimicrobial activity was also observed with the higher stimulation of G6PDH and GPX activity during early stages of germination. This leads to the hypothesis that enhanced mobilization of carbohydrates (as indicated by G6PDH activity on days 2 and 4), enhanced polymerization of simple phenols (as indicated by GPX activity on day 3) contributed to high antioxidant activity producing intermediary metabolites (day 2).
BACKGROUND: Broccoli (Brassicaceae) is a rich source of phytochemicals (glucosinolates and phenolic compounds) and micronutrients (vitamins and minerals). Germinated broccoli sprouts contain much higher levels (10–100 times) of aliphatic (glucoraphanin) and indolic glucosinolates than the inflorescences. This quality characteristic of broccoli sprouts plays an important role in human health and disease prevention. Although it is known that genetic and environmental factors can affect the composition of broccoli inflorescences, the influence of such factors on the seeds and sprouts has not been widely reported. Therefore the aim of this study was to determine the effect of light versus dark growth conditions on the phytochemical composition (vitamin C, phenolic compounds and glucosinolates) of broccoli sprouts.
RESULTS: Broccoli sprouts grown in the light were found to have much higher concentrations of vitamin C (by 83%), glucosinolates (by 33%) and phenolic compounds (by 61%) than those grown in the dark. During a 7 day period there was a clear and analogous trend in both treatments, with a general reduction in concentrations over time. Among the different organs studied (seeds, cotyledons, stems and roots), the cotyledons contained the highest levels of bioactive compounds, while the roots contained the lowest.
CONCLUSION: Light treatment of sprouting broccoli seeds increased their concentration of health-promoting phytochemicals, mainly during the first 3–5 days of development. Therefore the younger broccoli sprouts are a better source of bioactive compounds for the consumer than the inflorescences. Copyright
The effects of light illumination on the ascorbic acid content and growth of soybean sprouts were investigated. Among the six light qualities studied, ultraviolet light had the highest promoting effect on the ascorbic acid content in soybean sprouts, increasing it by 77.0% compared with the darkness control, while red light had the highest promoting effect on the growth of soybean sprouts, increasing the total fresh weight by 16.6% compared with the darkness control. Experiments with different durations of ultraviolet and red light illumination in a day showed that 12 h ultraviolet (500 Lx) and 12 h red (1000 Lx) light diurnal cycles had the highest promoting effects on both the ascorbic acid level and fresh weight of soybean sprouts, increasing the ascorbic acid content and total fresh weight by 78.7 and 17.4% respectively compared with the darkness control. The results indicated that germination of soybeans under 12 h ultraviolet and 12 h red light diurnal cycles was an effective process for increasing the yield and enhancing the nutritional quality of soybean sprouts. Copyright © 2005 Society of Chemical Industry
Soybeans (Glycine max (L.) Merill) are popularly known as a healthy food in many Asian countries and are mostly consumed as soymilk, tofu, and
fermented products such as miso, temph, and sufu. The objective of this study was to determine the variation and composition
of phenolic compounds and isoflavone contents in soybean seeds [Glycine max (L.) Merill] and sprouts [Kongnamul] grown under dark conditions (producing yellow soybean sprouts) and in green and yellow
boxes (producing green soybean sprouts). In seven soybean cultivars, the total phenolic content ranged from 6.67μg−1 in Pureunkong to 72.33μg−1 in Poongsannamulkong. The average total phenolic content in the green soybean sprouts (48.33μg−1) was higher than in the yellow soybean sprouts (29.75μg−1). The total phenolic content in the yellow soybean sprouts varied from 9.88μg−1 to 47.71μg−1, and the total phenolic content in the green soybean sprouts varied from 29.21μg−1 to 79.70μg−1. Only four phenolic compounds, p-hydroxybenzoic acid, salicylic acid, p-coumaric acid, and ferulic acid, were detected in all soybean cultivars. Syringic acid was not detected in yellow soybean
sprouts, and myricetin was only detected in yellow soybean sprouts (4.65μg−1) from the Pureunkong cultivar grown under dark conditions. The total isoflavone content in soybean seeds ranged from 2.1μg−1 in Sowonkong to 33.0μg−1 in Pureunkong, and the mean total isoflavones was 10.61μg−1. Green soybean sprouts had higher average total isoflavones (1389.4μg−1) than yellow soybean sprouts (559.2μg−1), and the total isoflavone content was highest in the Pureunkong yellow soybean sprouts (756.3μg−1) and the Sowonkong green soybean sprouts (2791.6μg−1). In soybean sprouts, the higher the (malonyl)-daidzin or (malonyl)-genistein content, the higher the total isoflavone level.
Our study suggests that producing soybean sprouts enriched in isoflavones under coloured-light sources is feasible.
The contents in selected Cruciferae seeds and ready-to-eat sprouts of thiamine (B1) and riboflavin (B2) were determined by HPLC methodology. The content of soluble and insoluble fractions of dietary fiber was determined by the enzymatic method. In addition, the calcium, magnesium, zinc, cooper, ferrum and manganese concentrations were determined by atomic absorption spectrometry and after that the correlation between some mineral content and the ability of seeds and sprouts phosphate buffered saline extracts to scavenge the superoxide anion radicals in vitro was investigated. The small radish, radish, rapeseeds and white mustard seeds contained vitamin B1 in the range from 0.41 up to 0.70mg/100g d.m., however its amount found in the ready-to-eat sprouts were lower by 46, 39, 42 and 47%, respectively. In contrast, the content of vitamin B2 in the ready-to-eat sprouts showed approximately three-fold higher content when compared to its range found in the seeds (0.096mg/100g d.m up to 0.138mg/100g d.m.). The total dietary fiber content in ready-to-eat sprouts, including the soluble and insoluble forms, was 20% higher when compared to the seeds and the proportion of insoluble to soluble fiber was about two-fold higher in radish sprouts, four-fold higher in rapeseed sprouts, and six and nine-fold higher in small radish and white mustard sprouts, respectively. The sprouts contained higher amounts of Ca, Mg, Cu and Zn approximately by 12, 14, 25 and 45%, respectively, when compared to the seeds. The similar beneficial changes were noted for Cu and Zn. Their amount noted in sprouts was higher by average of 25% for Cu and by 45% for Zn. No changes in Mn and Fe levels were found between seeds and sprouts. One exception was only made to Fe content in the white mustard sprouts in which the Fe amount was lower than that found in the seeds. The SOD-like activities of the seed extracts were positively correlated only with the manganese level (r=0.94), however, this correlation was not found in ready-to-eat sprouts. No other correlations were found between SOD-like activity and microelements contents in the seeds and sprouts.
Kidney beans (Phaseolus vulgaris) were being processed for inclusion into a weaning food formulation. They were sprouted for 96 h at 30 °C and some nutrients
and antinutrients were evaluated every 12 h. During the entire sprouting period, starch content decreased by 55.6%. This was
accompanied by an increase in reducing and non-reducing sugars from 0.19 to 9.46 and 1.87 to 4.16 g/100 g dry matter (DM)
respectively. These carbohydrate changes were due to an increase in amylolytic activity, as evidenced by a more than fivefold
increase in diastatic activity. Tannins decreased to undetectable levels, and trypsin inhibitor substances and phytates decreased
by 70.7% and 85.9% during the entire sprouting period. In vitro protein digestibility, which is negatively affected by these
antinutrients, increased by 17.1% during the same period. HCl extractability of Ca, Fe and Zn increased by 55.2%, 54.7% and
53.0%, respectively.
The purpose of this study was to determine the antioxidant capacity and the content of antioxidant compounds in raw mung bean seeds and sprouts (Vigna radiata cv. emmerald) germinated for 2, 3, 4, 5 and 7 days and of soybean seeds of Glycine max cv. jutro germinated for 2, 3 and 4 days and of Glycine max cv. merit germinated for 2, 3, 4, 5 and 6 days. Antioxidant compounds, such as vitamin C and E, total phenolic compounds and reduced glutathione (GSH) were studied. Antioxidant capacity was measured by superoxide dismutase-like activity (SOD-like activity), peroxyl radical-trapping capacity (PRTC), trolox equivalent antioxidant capacity (TEAC) and inhibition of lipid peroxidation in unilamellar liposomes of egg yolk phosphatidylcholine (PC). The results indicated that changes in the contents of vitamin C, vitamin E and GSH depended on the type of legume and germination conditions. Sprouts of mung bean and soybeans provided more total phenolic compounds than did raw seeds. The SOD-like activity increased after germination of mung bean seeds for 7 days, by 308%, while no change was observed in sprouts of Glycine max cv. jutro and an increase was observed after 5 and 6 days of germination (∼20%) in Glycine max cv. merit. PRTC and TEAC increased during the germination process and retentions of 28–70% and 11–14%, respectively, for soybean, and 248% and 61%, respectively, for mung bean were observed at the end of germination. The inhibition of lipid peroxidation increased by 389% in 5–7 days’ germination of Vigna radiata cv. emmerald sprouts, and 66% in Glycine max cv. merit sprouts whilst, in Glycine max cv. jutro, germination did not cause changes in lipid peroxidation inhibition. According to the results obtained in this study, germination of mung bean and soybean seeds is a good process for obtaining functional flours with greater antioxidant capacity and more antioxidant compounds than the raw legumes.
The germination, growth, total phenolics, glucosinolate, myrosinase and antioxidant activity of radish sprouts germinated under 0 (control), 10, 50 and 100 mM of NaCl were investigated. The glucoraphasatin (4-methylthio-3-butenyl-glucosinolate), total glucosinolate and total phenolic contents of 5- and 7-day-old sprouts treated with 10 and 50 mM of NaCl were significantly decreased. However, the antioxidant activity of sprouts treated with 10 and 50 mM of NaCl was not affected. The glucoraphasatin and total glucosinolate contents of 5- and 7-day-old sprouts, total phenolic contents of 3- and 5-day-old sprouts were significantly increased and myrosinase activities of 3- and 5-day-old sprouts were inhibited, although the germination was dramatically inhibited by 100 mM of NaCl treatment. These results indicated that salt stress (100 mM of NaCl treatment) could improve the nutritional value of radish sprouts, and germination of sprouts under adequate salt stress could be one useful way to enhance health-promoting compounds of plant food.
The effect of thermal processing via autoclaving on modifications of total phenolics, antioxidant activity and functionality of wheat, buckwheat, corn and oats sprouts and seedlings were investigated. Functionality for type 2 diabetes related α-amylase, α-glucosidase inhibition and levo-dihydroxy phenylalanine (l-DOPA) content, hypertension related angiotensin converting enzyme 1 (ACE) inhibition and ulcer related Helicobacter pylori inhibition were evaluated using in vitro assays. Thermal processing in general resulted in tissue browning leading to higher total phenolic content and free radical scavenging-linked antioxidant activity. It increased α-amylase inhibitory activity in buckwheat and oats but decreased in wheat and corn sprouts and seedlings. It increased α-glucosidase inhibitory activity in wheat, buckwheat and oats but decreased in corn sprouts. It reduced the cognitive function/diabetes related l-DOPA content in all grains sprouts and seedlings tested. It increased ACE inhibitory activity in buckwheat and oats, but decreased in wheat and corn sprouts. It also improved the ulcer related H. pylori inhibitory activity in all grain sprouts and seedlings studied. These changes in functionality are suggested to be due to modifications in the total phenolic content and profile by phenolic oxidation or polymerization caused by thermal processing. Therefore, diet designs for chronic disease management will have to consider thermal processing-linked modification of bioactive ingredient profiles.
In this work, the effect of germination of lupin seeds (Lupinus angustifolius L., c.v. Zapatón) on bioactive phenolic compounds as well as on the antioxidant activity was studied. Phenolic compounds were analysed by HPLC-PAD-ESI/MS. The antioxidant activity was determined by spectrophotometry, evaluating the free radical scavenging activity of the samples. Germination produced significant changes in flavonoids and non-flavonoid phenolic compounds. In the analysed samples, isoflavones, flavones and dihydroflavonols in free and conjugated forms were identified. The results obtained indicate that germination modifies the quantitative and qualitative polyphenolic composition of lupin (Lupinus angustifolius L.) seeds during the different days of the process, with a significant increase of flavonoids. An increase in the antioxidant activity was also observed as a consequence of the process. Germination was shown to be a good process to increase the phenolic content of lupin seeds as well as their antioxidant activity.
The phenolic compositions of non-germinated/germinated seeds and seed sprouts (at 6-10 day-old) of common (Fagopyrum esculentum Möench) and tartary (Fagopyrum tataricum Gaertn.) buckwheats were investigated. Phenolic compounds, including chlorogenic acid, four C-glycosylflavones (orientin, isoorientin vitexin, isovitexin), rutin and quercetin, were determined in the seed sprouts by high-performance liquid chromatography (HPLC). In the edible parts of common buckwheat sprouts, individual phenolics significantly increased during sprout growth from 6 to 10 days after sowing (DAS), whereas in tartary buckwheat sprouts they did not. While the sum contents of phenolic compounds in the edible part (mean 24.4mg/g DW at 6-10 DAS) of tartary buckwheat sprouts were similar to those of common buckwheat sprouts, rutin contents in the non-germinated/germinated seeds (mean 14.7mg/g DW) and edible parts (mean 21.8mg/g DW) of tartary buckwheat were 49- and 5-fold, respectively, higher than those of common buckwheat. Extracts of the edible parts of both species showed very similar free radical-scavenging activities (mean 1.7μmol trolox eq/g DW), suggesting that the overall antioxidative activity might be affected by the combination of identified phenolics and unidentified (minor) components. Therefore, buckwheat seed sprouts are recommended for their high antioxidative activity, as well as being an excellent dietary source of phenolic compounds, particularly tartary buckwheat sprouts, being rich in rutin.
Copyright © 2008 Elsevier Ltd. All rights reserved.
This study examined the polyphenol composition and antioxidant properties of methanolic extracts from amaranth, quinoa, buckwheat and wheat, and evaluated how these properties were affected following two types of processing: sprouting and baking. The total phenol content amongst the seed extracts were significantly higher in buckwheat (323.4 mgGAE/100 g) and decreased in the following order: buckwheat > quinoa > wheat > amaranth. Antioxidant capacity, measured by the radical 2,2-diphenyl-1-picylhydrazyl scavenging capacity and the ferric ion reducing antioxidant power assays was also highest for buckwheat seed extract (p < 0.01). Total phenol content and antioxidant activity was generally found to increase with sprouting, and a decrease in levels was observed following breadmaking. Analysis by liquid chromatography coupled with diode array detector revealed the presence of phenolic acids, catechins, flavanol, flavone and flavonol glycosides. Overall, quinoa and buckwheat seeds and sprouts represent potential rich sources of polyphenol compounds for enhancing the nutritive properties of foods such as gluten-free breads.
The evolution, from 1 to 10 days after germination, of flavonoid content in sprouts of tartary buckwheat (Fagopyrum tataricum Gaertn.), grown in a greenhouse under low light conditions (16 μmol m−2 s−1), was investigated. Chlorogenic acid and flavonoids including C-glycosylflavones (orientin, isoorientin, vitexin, isovitexin), rutin and quercetin were separated from the sprouts by HPLC and quantified with their commercial standards. Rutin content in the edible portion of the sprouts (mean 20 and 37 mg g−1 DW in ‘Hokkai T 8’ and ‘Hokkai T 10’, respectively) was 3- to 31-fold greater than that in the roots or pericarp. The free radical scavenging activity of seed sprouts was assessed through the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay. From 6 to 10 days after sowing, the free radical scavenging activity in the edible portions rose significantly from 1.52 to 2.33 μmol Trolox equiv. g−1 DW in ‘Hokkai T 8’ and from 1.46 to 2.09 μmol Trolox equiv. g−1 DW in ‘Hokkai T 10’, but differences between ‘Hokkai T 8’ and ‘Hokkai T 10’ were not significant. As the results, the sprouts of tartary buckwheat, particularly those of ‘Hokkai T 10’ are strongly recommended as new high rutin food.
By using the mass production system, we could harvest the buckwheat sprouts that had their pericarps completely removed. As seeding days progressed, monosaccharides in buckwheat sprouts were rapidly increased, while di-, tri-, and tetrasaccharides were gradually decreased. Linoleic acid (C18:2) was found to be the major fatty acid of buckwheat sprouts and increased up to 52.1% at 7 days after seeding (DAS), and total unsaturated fatty acid composition was greater than 83%. Free amino acid contents in buckwheat sprouts were almost four-times higher than those of buckwheat seeds. Based on these results, it was concluded that the abundance of lysine, γ-amino-n-butyric acid (GABA) and sulfur containing amino acids in buckwheat sprouts provides a high nutritional value as a new vegetable. Rutin (quercetin-3-O-rutinoside), quericitrin (quercetin-3-O-rhamnoside), chlorogenic acid, and two unknown compounds were presented in both buckwheat seeds and sprouts. As seeding days progressed, rutin, quercitrin, and unknown compound B (431 m/z) were notably increased, while chlorogenic acid and unknown compound A (451 m/z) were moderately increased. Among the water-soluble vitamins, vitamin B1 + B6, vitamin C, and two kinds of unidentified compounds were presented in the buckwheat sprouts. Vitamin C contents of buckwheat sprouts were increased and its maximum content (171.5 mg/100 g) was observed at 7 DAS. On the other hand, vitamin B1 + B6 contents were moderately increased. Buckwheat sprouts not only have the soft and slightly crispy texture, and attractive fragrance, but also have abundant nutrients.
Effect of germination time on comparative sprout quality characteristics (proximate composition, ascorbic acid, phytic acid, invitro protein digestibility, protein solubility and sensory properties) was investigated. Sprouting significantly increased (P<0.01) the moisture, crude protein, crude fat and ascorbic acid contents and decreased nitrogen free extract (NFE). Phytic acid was reduced (P<0.01) with sprouting, but more pronouncedly so in the case of Kabuli type (73% reduction) than in desi type (32% reduction). In-vitro protein digestibility (IVDP) and protein solubility improved significantly (P<0.01) with increase in sprouting time. The overall sensory scores increased with the first (24 h) sprouting interval and then decreased. However, the acceptability scores for both chickpea types remained within the acceptable range (>5.0). Although, organoleptically the desi type chickpea sprouts were preferred over Kabuli type, the nutritional improvement due to sprouting was more pronounced in Kabuli chickpeas than their desi counterparts. Due to overall superior sprout quality, the kabuli type was more suitable for sprouting purposes.
Influence of germination time and type of illumination on phytic acid and polyphenols of chickpea was investigated. With blue light illumination, a significant decrease (p < 0.01) in phytic acid content was observed, while all other illuminations had no effect on this parameter. Germination time up to 48 h significantly reduced (p < 0.01) the phytic acid content from 1.01% to 0.6% while beyond that time it increased significantly (p < 0.01) reaching the maximum value of 0.9% after 120 h which is still significantly lower than control (1.01%). A similar trend was observed for methanol extractable polyphenols as for phytic acid. It decreased significantly (p < 0.01) with 24 h and 48 h germination time while after that it increased significantly (p < 0.01) and the maximum value was noted with 120 h germination. Red light significantly diminished methanol extractable phenols as compared to dark, fluorescent, yellow and irradiation illuminations. Effect of germination time and type of illumination was highly significant (p < 0.01) for water and acidic methanol extractable phenols. Acidic methanol extractable phenols significantly increased (p < 0.01) from 0.055% to 0.14% within the first 24 h germination while beyond that it decreased significantly reaching the minimum value as for control. Germination under dark and irradiated chickpea seed enhanced the methanol extractable phenols content followed by fluorescent and yellow illuminations. Lowest values for methanol extractable phenols were noted for red followed by green and blue illuminations. Water extractable polyphenols decreased significantly with the increase in germination time. Significantly higher water extractable polyphenols content were noted under blue light germinating samples followed by irradiated samples and lower values for germination under yellow light.
Consumption of plants of the species Brassica oleracea is related to a decreased incidence of certain cancer forms in humans, and this has been linked to the presence of glucosinolates in those vegetables. After ripe seeds, sprouts of some brassicaceous plants contain the highest concentration of these compounds and are therefore a good source of glucosinolates for chemoprotection. In the present experiments, the content and distribution of glucosinolates was determined in ripe seeds and sprouts (seedlings) of five varieties of B. oleracea (white cabbage, red cabbage, Savoy cabbage, broccoli and cauliflower) by high performance liquid chromatography. The type and concentration of individual glucosinolates varied according to variety of B. oleracea, plant parts in which they occurred and the sprouting period of the seed. Concentration of alkyl glucosinolates decreased whereas that of indol-3-ylmethylglucosinolates increased throughout the sprouting period. Roots had the highest glucosinolate concentration in four and seven day old sprouts whereas at both sprouting times, cotyledons had the highest concentration of alkylthio- and alkylsulphinylglucosinolates.
The effect of high pressure treatment on the vitamin C content and antioxidant capacity of raw and germinated cowpea seeds (Vigna sinensis var. carilla) at 300, 400 and 500 MPa for 15 min at room temperature has been investigated. A considerable amount of vitamin C was detected in germinated cowpeas, but the vitamin was not detected in raw seeds. An increase on the antioxidant capacity (TEAC) in cowpea sprouts was also observed (58–67%). High pressure treatment (HP) slightly modified vitamin C content and TEAC and, after pressurization at 500 MPa, the decrease was more pronounced, although the germinated seeds submitted to this HP treatment still provided a high amount of vitamin C (15–17 mg/100 g d.m.) and the antioxidant capacity was 26–59% higher than that of the raw cowpeas. The HP process can provide minimally processed fresh-like sprouts of high quality.
The effects of germination for 2, 4 or 6 d, with and without light, on the proteolytic activity, the contents of soluble protein and non protein nitrogen, and the amount of available starch of Pisum sativum, L, as well as their nutritive utilisation by growing rats were studied. Food intake increased significantly when the peas were germinated for 2 or 4 d. This improvement was correlated with the reduction of factors responsible for flatulence. Digestive utilization of nitrogen was similar (among all the groups fed germinated-pea flour) to raw-pea flour. The values for nitrogen balance, percentage of retained to absorbed nitrogen, protein efficiency ratio, and index of available carbohydrates were significantly higher among the animals that consumed peas allowed to germinate for 2 or 4 d than among the animals given the raw-pea or 6-day-germinated pea diets. We conclude that germination of peas for 2 d would be sufficient to significantly improve the palatability and nutritive utilisation of protein and carbohydrates from Pisum sativum, L. The presence or absence of light during the germination process did not affect the results achieved.
Sprouts have been reported to be nutritionally superior to their respective seeds with higher levels of nutrients and lower amounts of antinutrients. Significant differences occur in these nutrients and antinutrients with germination under different types of illumination. This paper reports the impact of germination conditions on changes in β-carotene content, protein solubility and in vitro protein digestibility of chickpea sprouts. The influence of germination time, type of illumination and their interaction on β-carotene content, protein solubility and in vitro protein digestibility of chickpea sprouts was highly significant (p<0.01). Highest value for β-carotene were observed for sprouts germinated under yellow light for 72h (131.74mg 100g(-1)) and lowest for blue light group after 120h germination. Sprouts of irradiated group had overall higher content of β-carotene throughout germination period. Protein solubility was also higher for sprouts of irradiated group and green illumination group after 120h germination. Sprouts of irradiated group had highest value for% in vitro protein digestibility after 96h germination followed by the same group after 120h germination. It is inferred from the study that irradiation of chickpea seed prior to germination improved the β-carotene content, protein solubility and in vitro protein digestibility of chickpea sprouts.
Copyright © 2008 Elsevier Ltd. All rights reserved.
Germination is a complex process during which the seed must quickly recover physically from maturation drying, resume a sustained intensity of metabolism, complete essential cellular events to allow for the embryo to emerge, and prepare for subsequent seedling growth. Early following the start of imbibition of the dry seed there is re-establishment of metabolism; restitution of the chemical and structural integrity of cells requires the co-participation of synthetic and protective events. Protein synthesis and respiratory activity initially involve components stored within the mature dry seed, although transcription and translation commence early during imbibition, as shown by transciptome and metabolome analyses. Increases or modifications to hormones, especially GA, play an important role in achieving the completion of germination, at least in intact seeds. Removal or deactivation of ABA is also important; interactions between this and GA play a regulatory role. A restraint on the completion of germination in seeds of some species is imposed by the surrounding structures, e.g. the endosperm, and thus there is a requirement either for it to be enzymically weakened to allow the radicle to emerge, or for sufficient force to be generated within the embryo axis to physically break through, or both. While there is much information with respect to changes in gene expression during germination, no key event(s) has been identified that results in its completion. The downstream effects of the observed hormone changes are not known, and given the multipart nature of the seed, the requirements imposed upon it (repair, maintenance, preparation for seedling growth) in addition to completing germination (which involves only a limited number of cells), the challenge to identify ‘germination-completion’ genes is large. Hence there are limited opportunities at present for improving germination through genetic manipulation.
Influence of light exposure during germination on structural and soluble carbohydrates including total dietary fibre (TDF), insoluble dietary fibre (IDF) and soluble (SDF) dietary fibre fractions and also raffinose family oligosaccharides (RFOs) was studied in non-conventional legumes Vigna unguiculata (cowpea), Canavalia ensiformis (jack bean), Stizolobium niveum (mucuna), and Lablab purpureus (dolichos), and compared to a well known and used Glycine max (soybean). Non-conventional legumes were rich in DF, mainly IDF, which represented 93–97% of TDF. It was relevant the proportion of protein that remained associated to the insoluble DF matrix. Non-conventional legumes exhibited important levels of RFOs but their profile was different depending on the tropical seed. The germination of seeds produced changes in the carbohydrate fraction, mainly an increase of TDF in most instances, except for soybean, and a drastic reduction of RFOs, from 98% to 63%, with the corresponding increase in the amounts of total soluble sugars.
Dietary isothiocyanates and selenium (Se) can up-regulate thioredoxin reductase 1 (TR1) in cultured human HepG2 and MCF-7 cells [Zhang et al. (2003). Synergy between sulforaphane and selenium in the induction of thioredoxin reductase 1 requires both transcriptional and translational modulation. Carcinogenesis, 24, 497-503; Wang et al. (2005). Sulforaphane, erucin and iberin up-regulate thioredoxin reductase expression in human MCF-7 cells. Journal of Agricultural and Food Chemistry, 53, 1417-1421] at both the protein and mRNA levels. In this study, broccoli sprout extract (a rich source of the isothiocyanates sulforaphane and iberin) and Se interacted synergistically to induce TR1 in immortalised human hepatocytes. Broccoli sprout extracts containing 1.6, 4 and 8μM isothiocyanates were tested for their ability to induce TR1 at the protein and mRNA level. Although induction of TR1 mRNA by broccoli sprout extract (1.6-8μM) was only 1.7-2.2-fold, co-treatment with Se (0.2-1μM) enhanced the expression of TR1 mRNA (3.0-3.3-fold). Moreover, broccoli sprout extract induced the cellular concentration of TR1 and TR enzymatic activity, an induction that was augmented by Se addition. Thus, broccoli sprout extract (8μM) and Se induced cellular TR1 concentration and enzymatic activity 3.7- and 5-fold respectively, whereas, Se or broccoli sprout extract alone produced an induction of only approximately 2-fold. These data suggest that dietary isothiocyanates from broccoli sprouts and Se are important agents in the regulation of redox status in human liver cells. The synergistic effect between isothiocyanates and Se at physiologically-relevant concentrations on the induction of TR1 may play an important role in protection against oxidative stress.
Copyright © 2008 Elsevier Ltd. All rights reserved.
Broccoli is a nutritious vegetable and a good source of vitamins and minerals. It also contains important antioxidant phytochemicals like beta-carotene and alpha-tocopherol, indoles and isothiocyanates. On the other hand, edible sprouts are novel nutritive plant-derived foods, good source of flavonoids and other polyphenols (Moreno, Perez-Balibrea, et al., 2006).
Anthocyanins have also been previously isolated from the Cruciferae (Brassicaceae) presenting unusually complex structures with one or more cinnamic acids but, as far as we are aware, never reported for broccoli sprouts. For this purpose, we studied the sprouts of commercial broccoli destined for head productions ('Marathon' and 'Nubia'), a variety produced for edible sprouts ('Intersemillas' sprouts) and a purple broccoli sprouts ('Viola').
Using HPLC-UV photo-diode array detection (PAD)-electrospray ionisation (ESI)-MS/MS (HPLC-PAD-ESI-MS/MS), acylated anthocyanins were characterised. The main peaks were cyanidin-3-O-digluco-side-5-O-glucoside acylated and double acylated with p-coumaric, sinapic, caffeic, ferulic or sinapic acids, with at least three predominant anthocyanins isomers of cyanidin 3-O-(acyl)diglucoside-5-O-glucoside, cyanidin 3-O-(acyl1)(acyl2)diglucoside-5-O-glucoside, and cyanidin 3-O-(acyl1)(acyl2)diglucoside-5-O-(malonyl)glucoside, within the 17 different anthocyanins characterised in broccoli sprouts for the first time. The qualitative and quantitative differences in the anthocyanin composition between the 'green head' broccoli cultivars (Marathon, Nubia), the green variety-for-sprouts (Intersemillas), and the richest variety in anthocyanins, the early purple sprouting broccoli sprouts ('Viola'), showed the dependence on cultivar to drive the phytochemical load of vegetable foods.
The broccoli sprouts could be potential naturally-healthy functional foods at the seedling stage for delivering significant levels of bioactive compounds besides other flavonoids, glucosinolate-derived isothiocyanates. together with vitamins and minerals.
Impact of germination time and type of illumination on proximate composition of chickpea seed was investigated. Germination time and type of illumination had highly significant influence (p<0.001) on the level of moisture, protein, fat, fiber, ash and Nitrogen Free Extract (NFE) contents. Increase in germination time was associated with increase in moisture, protein, ash and fat contents and decrease in fiber and NFE contents. Moisture accumulation increased significantly (p<0.001) with dark, fluorescent light and γ-irradiated seed sprouts, while green, blue and yellow lights have significant (p<0.001) promotional effects on protein and fiber contents. Germination of γ-irradiated chickpea seed had significant (p<0.001) promotional effect on ash and fat contents, while dark, fluorescent and yellow lights on NFE content. Interaction of the treatments (germination time X type of illumination) on all the parameters studied was also highly significant (p<0.001).
The effect of different selenium solutions during germination of lupin seeds (Lupinus angustifolius L. cv. Zapaton) on the content of total selenium, protein, amino acids, soluble carbohydrates, total antioxidant activity, and cytotoxicity on HL-60 human leukemic cell line has been studied. Seeds were germinated in the presence of selenite (Na2SeO3) or selenate (Na2SeO4) solutions at different concentrations (0, 2, 4, 6, and 8 mg/L) for 5 days at either 20 or 25 degrees C. The addition of inorganic Se forms significantly increased Se content in lupin sprouts in a dose-dependent manner. The highest Se content in lupin sprouts was observed when germination was carried out with selenate solutions at 20 degrees C (11 microg/g of dw) or 25 degrees C (14 microg/g of dw). The Se-enriched sprouts presented an improvement in antioxidant activity (up to 117.8 and 103.5 micromol of Trolox/g of dw) as well as in essential amino acid content, and no cytotoxicity was observed on HL-60 human leukemic cells. Lupin seeds germinated with 8 mg/L selenate solutions for 5 days at 20 degrees C exhibited a higher germination rate (>90%) and a higher concentration of some essential amino acids than those obtained in selenite solutions in the same germination conditions. Therefore, the employment of selenate solutions at a concentration of 8 mg/L and germination for 5 days at 20 degrees C may be suggested for the production of Se-enriched lupin sprouts.
The changes of chemical composition and functional properties of derooted sesame (Sesamum indicum L.) seeds (DSS) before, during, and after germination were investigated. Sesame seeds germinated in dark chambers maintained near 100% relative humidity at 35 degrees C without presoaking reached >99% germination rate in 4 days with the final moisture content stayed ca. 2% (w/w), characterizing sesame seeds as orthodox seeds that are suitable for long term storage at low temperature and humidity under defined environment. With noticeable reduction in fat content (23%), germinated DSS were found rich in linolenic acid, P, and Na, increasing from 0.38% (w/w), 445 mg/100 g, and 7.6 mg/100 g before germination to 0.81% (w/w), 472 mg/100 g, and 8.4 mg/100 g after germination, respectively. DSS after germination contained considerable amount of Ca (462 mg/100 g), higher than that of soybean. Germinated DSS presents an excellent source of sesamol (475 mg/100 g), a potent natural antioxidant, and alpha-tocopherol (32 mg/100 g), the most active form of vitamin E.
Germination time and conditions for wheat grain were studied to determine optimum conditions that would maximize the production of antioxidants. Wheat grains were first steeped in water for 24 or 48 h, followed by incubation in the dark for 9 d at 98% RH and 16.5 degrees C. The changes in the concentration of vitamins C and E, beta-carotene, ferulic acid and vanillic acid were monitored over the germination period. Vitamins C and E and beta-carotene were barely detectable in the dry grains. However, upon germination the concentrations of these antioxidant vitamins steadily increased with increasing germination time, reaching their peaks after 7 d at 550 mu/g for vitamin C, 10.92 micrograms/g for alpha-tocopherol, and 3.1 micrograms/g for beta-carotene. Concentrations of ferulic and vanillic acids were also increased, reaching their maxima after 7 d at 932.4 micrograms/g and 12.9 micrograms/g, respectively. The grains steeped for 48 h before germination became wet, sticky, yellow-brown color with acidic smell after 7 d. These results suggested that wheat grains steeped for 24 h and germinated for 7 d would produce the most desirable sprouts with respect to antioxidant concentrations and sensory properties.
High level of vitamin B(12) was incorporated into kaiware daikon (Japanese radish sprout) by soaking its seeds in B(12) solutions. Vitamin B(12) amount incorporated into kaiware daikon increased up to 1.5 microg/g wet sprout with the soaking time of seeds in 0-200 microg/ml B(12) solution. Vitamin B(12) could be extracted more from the sample heated for a short time than from that of control without heat treatment.
Turmeric (Curcuma longa) has been used in Indian cooking, and in herbal remedies. Its possible mechanism of action was examined in terms of antioxidant availability during actual cooking conditions and in therapeutic applications using standardized extracts. The assays involve different levels of antioxidant action such as oxygen radical absorbance capacity (ORAC), radical scavenging abilities using 1,1-diphenyl-2-picryl hydrazyl (DPPH), 2,2'-azobis-3-ethylbenzthiazoline-6-sulfonic acid (ABTS), ferric reducing antioxidant power (FRAP) and protection of membranes examined by inhibition of lipid peroxidation besides the content of phenols and total flavonoids. The aqueous and ethanol extracts of two major preparations of turmeric, corresponding to its use in cooking and medicine, showed significant antioxidant abilities. In conclusion, the studies reveal that the ability of turmeric to scavenge radicals, reduce iron complex and inhibit peroxidation may explain the possible mechanisms by which turmeric exhibits its beneficial effects in relation to its use in cooking and medicine.