Effect of germination on composition profiling and antioxidant activity of the polysaccharide-protein conjugate in black soybean [Glycine max (L.) Merr.]

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题名:	Effect of germination on composition profiling and antioxidant activity of the polysaccharide-protein conjugate in black soybean [Glycine max (L.) Merr.]
作者:	Lee, AL (Lee, Ai-Lien) Yu, YP (Yu, Yi-Ping) Hsieh, JF (Hsieh, Jung-Feng) Kuo, MI (Kuo, Meng-I) Ma, YS (Ma, Yung-Shun) Lu, CP (Lu, Chun-Ping)
贡献者:	保健營養學系
关键词:	IN-VITRO PHENOLIC-COMPOUNDS SEED COAT CURD RESIDUE EXTRACT QUANTIFICATION PROLIFERATION ANTHOCYANINS OPTIMIZATION ISOFLAVONES
日期:	2018-07-01
上传时间:	2019-01-17 13:56:45 (UTC+8)
摘要:	Black soybeans are commonly consumed as health foods and used in traditional Chinese medicine, but they are rarely cultivated as edible sprouts. During germination, the composition of seeds undergoes distinct changes that cause variations in bioactivities. In this study, the water-soluble black soybean polysaccharide (BSPS) was isolated from sprouts harvested at two-day intervals during the first week of seedling growth. The chromatographic profiles of the BSPS in ungerminated seeds showed fraction 1 (F1, about 64 kDa) and fraction 2 (F2, <1 kDa) that degraded during germination. The polysaccharide in F1 fraction of ungerminated seeds was covalently associated with the protein and mainly contained arabinose, galactose, glucose, and galacturonic acid at various levels during germination. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) scavenging activities and the reducing power of F1 were highest on the seventh day of germination. The phenolic and flavonoid content significantly increased after the fifth day of germination, suggesting that these ingredients also contributed to the antioxidant activities. During long-term germination, the polysaccharide-protein conjugate in the F1 fraction with enhanced antioxidant activities is regarded as a potential natural antioxidant for the development of functional foods. (C) 2018 Elsevier B.V. All rights reserved.
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