Sucrose enhances the accumulation of anthocyanins and glucosinolates in broccoli sprouts

被引：79
作者：
Guo, Rongfang [1 ]
Yuan, Gaofeng [1 ]
Wang, Qiaomei [1 ,2 ]
机构：
[1] Zhejiang Univ, Dept Hort, Hangzhou 310058, Zhejiang, Peoples R China
[2] Minist Agr, Key Lab Hort Plant Growth Dev & Qual Improvement, Hangzhou 310029, Zhejiang, Peoples R China
来源：
FOOD CHEMISTRY | 2011年 / 129卷 / 03期
基金：
中国国家自然科学基金; 中国博士后科学基金;
关键词：
Anthocyanins; Sucrose; Sprouts; Brassica oleracea var. italica; Glucosinolates; FLAVONOID BIOSYNTHESIS; TRANSCRIPTION FACTORS; EXPRESSION; PATHWAY; COMPLEX; GENES; MYB;
D O I：
10.1016/j.foodchem.2011.05.078
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The germination rate, fresh weight, as well as the contents of anthocyanins and glucosinolates in broccoli sprouts treated with different kinds of sugars, including sucrose, glucose, fructose, mannitol, and fructose/glucose (1:1), were investigated. The results showed that all the sugars induced the accumulation of anthocyanins and glucosinolates with sucrose being the most effective one. In accordance with the accumulation of anthocyanins and glucosinolates, the antioxidant level increased while treated with sucrose. The effect of sucrose on expression of genes related to anthocyanin and glucosinolate biosynthesis were also investigated. The genes involved in the biosynthesis and transcriptional regulation of anthocyanin as well as glucosinolate biosynthetic gene Bo-Elong were all up-regulated by sucrose within 12 h after the sucrose treatment. The application of sucrose improved the nutrition value of broccoli sprouts by enhancing the biosynthesis of anthocyanin and glucosinolate at the level of transcription. (C) 2011 Elsevier Ltd. All rights reserved.
引用
收藏
页码：1080 / 1087
页数：8
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