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发芽和假发芽增加了麦中生物活性类固醇沙因的水平

Juanjuan Hu¹, Changling Hu¹, Yantao Zhao¹

¹Laboratory for Functional Food and Human Health, Center for Excellence in Post-Harvest Technologies, North Carolina Agricultural and Technical State University, North Carolina Research Campus, 500 Laureate Way, Kannapolis, North Carolina 28081, United States.

Journal of agricultural and food chemistry

|January 10, 2025

概括

发芽的麦显著增强了类固醇氨酸,特别是阿维纳化物E (AVE-E),增强了它们的抗炎作用. 发芽比假发芽更有效地增加这些有益的化合物.

科学领域:

食品科学食品科学食品科学
营养生物化学营养生物化学
植物生理学植物生理学

背景情况:

麦具有记录的健康益处,发芽增强营养和生物活性特性.
有限的信息存在于麦发芽和假发芽期间的类固醇氨酸变化.

研究的目的:

为了研究温度和持续时间对发芽和假发芽麦中的类固醇沙宁概况的影响.
评估不同发芽条件下的麦的抗炎活性.

主要方法:

麦在20,25和30°C的温度下发芽和假发芽,持续时间为1,3,5和7天.
分析了类固醇香的含量和配置文件.
评估了抗炎活性.

主要成果:

在20°C下7天发芽,最大限度地提高了类肥的总量 (3265.54μg/g).
阿维纳化物E (AVE-E) 增加了21倍,成为主要的氨酸.
发芽增强了类固醇香的水平和抗炎性质,比假发芽更多.

结论:

发芽和错误发芽显著增加麦类固醇氨酸水平和抗炎功能.
优化发芽条件可以大大提高麦的健康益处.

关键词:

它具有抗炎活性,具有抗炎活性.错误的发芽错误的发芽发芽发芽发芽是一个过程.麦麦麦是一种类固醇的桑波尼因.

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