Spermidine improves antioxidant activity and energy metabolism in mung bean sprouts

被引：30

作者：

Zhou, Ting ^{[1
,2
]}

Wang, Pei ^{[1
]}

Gu, Zhenxin ^{[1
]}

Ma, Meng ^{[1
]}

Yang, Runqiang ^{[1
]}

机构：

[1] Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China

[2] Weifang Univ Sci & Technol, Coll Jia Sixie Agron, Weifang 262700, Peoples R China

来源：

FOOD CHEMISTRY | 2020年 / 309卷

关键词：

Germinating mung bean; Spermidine; Dicyclohexylamine; Antioxidant activity; Adenosine triphosphate; Energy status; EXOGENOUS SPERMIDINE; PHENOLIC-COMPOUNDS; METHYL JASMONATE; ASCORBIC-ACID; CAPACITY; TOLERANCE; SEEDLINGS; IRON; L;

D O I：

10.1016/j.foodchem.2019.125759

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effects of exogenous spermidine and dicyclohexylamine (DCHA, spermidine synthesis inhibitor) on the antioxidative system and energy status of germinating mung bean were investigated. Results showed that exogenous spermidine increased the content of total phenolic and ascorbic acid and the antioxidative activity, but reduced activities and gene expressions of peroxidase (POD) and catalase (CAT). These changes might be explained by increased H2O2 content and activities of succinic dehydrogenase (SDH), adenosine triphosphatases (ATPases), and cytochrome c oxidase (CCO), resulting in higher adenosine triphosphate (ATP) and energy charge (EC). Interestingly, spermidine down-regulated expressions of SDH, H+-ATPase, Ca2+-ATPase and CCO whilst DCHA reduced energy metabolism and induced the opposite effects to spermidine, except for ascorbic acid content. Inhibition was reversed by exogenous spermidine. In conclusion, spermidine induced the accumulation of H2O2, enhanced the antioxidative system and improved the energy metabolism to enhance the functional quality of mung bean sprouts.

引用

页数：9

共 50 条

[41] Scanning electron microscopy of native biofilms on mung bean sprouts
Fett, WF
Cooke, PH
CANADIAN JOURNAL OF MICROBIOLOGY, 2003, 49 (01) : 45 - 50
[42] Pulsed Light Decontamination of Endive Salad and Mung Bean Sprouts and Impact on Color and Respiration Activity
Kramer, B.
Wunderlich, J.
Muranyi, P.
JOURNAL OF FOOD PROTECTION, 2015, 78 (02) : 340 - 348
[43] Effect of ascorbic acid postharvest treatment on enzymatic browning, phenolics and antioxidant capacity of stored mung bean sprouts
Sikora, Malgorzata
Swieca, Michal
FOOD CHEMISTRY, 2018, 239 : 1160 - 1166
[44] Stimulation of phenolics, antioxidant and antimicrobial activities in dark germinated mung bean sprouts in response to peptide and phytochemical elicitors
Randhir, R
Lin, YT
Shetty, K
PROCESS BIOCHEMISTRY, 2004, 39 (05) : 637 - 646
[45] Exogenous nitric oxide treatment delays the senescence of postharvest mung bean sprouts by regulating ascorbic acid metabolism
Wang, Hanbo
Qiu, Mengyu
Zhang, Bingqi
Zhang, Liang
Wang, Dan
Sun, Yali
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2025, 105 (02) : 839 - 849
[46] Decontamination of alfalfa and mung bean sprouts by ultrasound and aqueous chlorine dioxide
Millan-Sango, David
Sammut, Emily
Van Impe, Jan F.
Valdramidis, Vasilis P.
LWT-FOOD SCIENCE AND TECHNOLOGY, 2017, 78 : 90 - 96
[47] Identification and comparison of proteomic and peptide profiles of mung bean seeds and sprouts
Yu, Wei
Zhang, Guifang
Wang, Weihao
Jiang, Caixia
Cao, Longkui
BMC CHEMISTRY, 2020, 14 (01)
[48] Pulsed light decontamination of endive salad and mung bean sprouts in water
Kramer, B.
Wunderlich, J.
Muranyi, P.
FOOD CONTROL, 2017, 73 : 367 - 371
[49] EFFECTS OF ACIDIFIED PROCESSING AND STORAGE ON PROTEINS AND LIPIDS IN MUNG BEAN SPROUTS
FARHANGI, M
VALADON, LRG
JOURNAL OF FOOD SCIENCE, 1982, 47 (04) : 1158 - 1163
[50] NaCl treatment improves reactive oxygen metabolism and antioxidant capacity in broccoli sprouts
Tian, Lu
Li, Xinyue
Yang, Runqiang
Gu, Zhenxin
HORTICULTURE ENVIRONMENT AND BIOTECHNOLOGY, 2016, 57 (06) : 640 - 648

← 1 2 3 4 5 →