The Impact of Temperature Treatments on Elicitation of the Phenylpropanoid Pathway, Phenolic Accumulations and Antioxidative Capacities of Common Bean (Phaseolus vulgaris) Sprouts
| Autor: | Michael Ngadi, Josephine Ampofo, Hosahalli S. Ramaswamy |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
Antioxidant DPPH medicine.medical_treatment 01 natural sciences Industrial and Manufacturing Engineering chemistry.chemical_compound 0404 agricultural biotechnology 010608 biotechnology medicine Food science Safety Risk Reliability and Quality ABTS biology Phenylpropanoid Abiotic stress Process Chemistry and Technology food and beverages 04 agricultural and veterinary sciences biology.organism_classification Malondialdehyde 040401 food science chemistry Phaseolus Food Science Sprouting |
| Zdroj: | Food and Bioprocess Technology. 13:1544-1555 |
| ISSN: | 1935-5149 1935-5130 |
| Popis: | Phenolic concentrations in ready-to-eat pulse sprouts can be enhanced under abiotic stress conditions, such as exposure to high-temperature treatments. However, data on the correlations between high-temperature treatments, induction of stress markers, stimulations of phenylpropanoid triggering enzymes, and accumulation of phenolics during the sprouting stage of pulses, such as common bean, is limited. Thus, this study was set to investigate how different levels of temperature elicitation (25, 30, 35, and 40 °C) and sprouting time (24, 48, 72, and 96 h) influence phenolic biosynthesis and antioxidant properties of common bean sprouts. Oxidative stress markers (H2O2, malondialdehyde, antioxidant enzymes—catalase and guaiacol peroxidase) were measured and correlated with activities of phenylpropanoid triggering enzymes (phenylalanine ammonia-lyase and tyrosine ammonia-lyase), phenolic accumulations (total phenolic acids, total flavonoids, and anthocyanins), and antioxidant capacities (DPPH, ABTS, and Fe2+ scavenging) at each treatment level. Findings showed that temperature elicitation at 30 °C and 96 h of sprouting significantly increased phenolic biosynthesis and all tested antioxidant properties. This observation corresponded with its maximum activation of phenylpropanoid triggering enzymes and antioxidant enzymes throughout the sprouting process, compared to control (25 °C) and higher temperature levels (35 and 40 °C). Furthermore, although accumulated H2O2 and malondialdehyde levels increased with increasing temperature treatments, this trend was above threshold levels and limited sprout morphological characteristics. Hence, 30 °C temperature elicitations of common bean during sprouting can help enhance their nutraceutical value as organic edible sprouts. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full text from SpringerLink