In vitro Antioxidant Capacities of Isoflavones and Polyphenols in Three Bean Sprouts and Their Effects on Activities of SOD and GSH-Px in Drosophila melanogaster

被引：0

作者：

Wang F. ^{[1
]}

Yang X. ^{[2
]}

Zhang H. ^{[1
]}

Zhu C. ^{[1
]}

Li L. ^{[1
]}

Wang F. ^{[1
]}

机构：

[1] College of Food Engineering and Nutritional Science, Shaanxi Normal University, International Joint Research Center of Shaanxi Province for Food and Health Sciences, Xi'an

[2] Health Science Center, Xi'an Jiaotong University, Xi'an

[3] Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Ministry of Agriculture for Agro-products Processing, Beijing

来源：

Zhang, Huafeng (isaacsau@sohu.com) | 2018年 / Chinese Institute of Food Science and Technology卷 / 18期

关键词：

Antioxidant activity; Antioxidant enzyme; Bean sprout; Drosophila melanogaster; Isoflavone; Polyphenol;

D O I：

10.16429/j.1009-7848.2018.11.008

中图分类号：

学科分类号：

摘要：

Isoflavones and polyphenols in bean sprouts of Glycine max cv. 'Xiaoliheidou'(black bean), Glycine max (yellow bean) and Vigna radiate (green bean) were determined by various methods such as high-performance liquid chromatography (HPLC). In vitro antioxidant capacities of isoflavones and polyphenols in these three bean sprouts were measured using ABTS 〔2,2'-azino-bis (3-ethyl- benzothiazoline-6-sulfonic acid) diammonium salt〕 and DPPH (1,1-diphenyl-2-picrylhydrazyl) methods. And effects on activities of superoxide dismutase (SOD) and glutathione-peroxidase (GSH-Px) in fruit fly(Drosophila melanogaster) of isoflavones were investigated. Black bean sprouts have the highest contents of isoflavones and polyphenols, followed by yellow bean sprouts and green bean sprouts. Black bean sprouts contain genistin, daidzin and glycitin. Yellow bean sprouts contain genistin and daidzin. And green bean sprouts only contain daidzin. Isoflavone and polyphenol extracts from three bean sprouts scavenge ABTS• + and DPPH• radicals in a dose-dependent manner. And correlation coefficient (R 2 ) of fitting equation is within the range of 0.8957-0.9997, which indicates the obvious dose-effect relationship between mass concentrations of isoflavones and polyphenols and radical-scavenging capacities. IC 50 values of black bean sprouts are the lowest, followed by yellow bean sprouts and green bean sprouts, which shows that radical-scavenging activity of black bean sprouts is higher than those of yellow bean sprouts and green bean sprouts. IC 50 values of isoflavones in three bean sprouts are lower than those of polyphenols, which suggests that in vitro antioxidant activity of isoflavones is higher than that of polyphenols. When fruit flies were fed in the medium containing 0.5 mg•g -1 isoflavone extracts from bean sprouts, SOD and GSH-Px activities increased remarkably. Activities of antioxidant enzymes in fruit flies fed isoflavone extracts from black bean sprouts are higher than those from yellow bean sprouts and green bean sprouts. The present study provides a basis for scientific development of bean sprouts and comprehensive utilization of bean resources. © 2018, Editorial Office of Journal of CIFST. All right reserved.

引用

页码：57 / 64

页数：7

共 21 条

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