Effect of Light- and Dark-Germination on the Phenolic Biosynthesis, Phytochemical Profiles, and Antioxidant Activities in Sweet Corn (Zea mays L.) Sprouts

被引：45

作者：

Xiang, Nan ^{[1
]}

Guo, Xinbo ^{[1
]}

Liu, Fengyuan ^{[1
]}

Li, Quan ^{[1
]}

Hu, Jianguang ^{[2
,3
]}

Brennan, Charles Stephen ^{[1
,4
]}

机构：

[1] South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510641, Guangdong, Peoples R China

[2] Guangdong Acad Agr Sci, Crop Res Inst, Guangzhou 510640, Guangdong, Peoples R China

[3] Key Lab Crops Genet Improvement Guangdong Prov, Guangzhou 510640, Guangdong, Peoples R China

[4] Lincoln Univ, Dept Wine Food & Mol Biosci, Canterbury 7647, New Zealand

来源：

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES | 2017年 / 18卷 / 06期

关键词：

germination; sweet corn; phenolic biosynthesis; antioxidant activity; BUCKWHEAT SPROUTS; VITAMIN-C; CAPACITY; EXPRESSION; VARIETIES; GENES; PHENYLALANINE; FLAVONOIDS; GENETICS; MAIZE;

D O I：

10.3390/ijms18061246

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Sweet corn is one of the most widely planted crops in China. Sprouting of grains is a new processes to increase the nutritional value of grain products. The present study explores the effects of light on the nutritional quality of sweet corn sprouts. Gene expression of phenolic biosynthesis, phytochemical profiles and antioxidant activity were studied. Two treatments (light and dark) were selected and the morphological structure of sweet corn sprouts, as well as their biochemical composition were investigated to determine the effects of light on the regulation of genes responsible for nutritional compounds. Transcription analyses for three key-encoding genes in the biosynthesis of the precursors of phenolic were studied. Results revealed a negative regulation in the expression of (Zm)PAL with total phenolic content (TPC) in the light group. TPC and total flavonoid content (TFC) increased during germination and this was correlated with an increase in antioxidant activity (gamma = 0.95 and 1.0). The findings illustrate that the nutritional value of sweet corn for the consumer can be improved through germination to the euphylla stage.

引用

页数：13

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