发芽触发了通常消费的豆类中GABA,多,糖和有机酸含量的重大变化
Daniela Pencheva1, Desislava Teneva1,2, Zornica Todorova1
1Laboratory of Biologically Active Substances, Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, 4000 Plovdiv, Bulgaria.
Plants (Basel, Switzerland)
|January 28, 2026
概括
发芽显著增加了有益的化合物,如胺黄油酸 (GABA) 和豆类中的多,特别是豆. 这一过程增强了营养价值和抗氧化活性,使发芽的豆类成为功能性食品的有价值.
科学领域:
- 食品科学与技术 食品科学与技术
- 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:
- 豆类是主食,但它们的营养状况可以提高.
- 发芽是一种已知的改变种子组成的传统方法.
- 豆类中的生物活性化合物有助于健康益处.
研究的目的:
- 研究发芽对六种不同豆类中关键生物活性化合物的影响.
- 评估冷预处理对这些变化的影响.
- 通过发芽来识别具有优越营养增强的豆类.
主要方法:
- 蒙豆,多布鲁扎豆,白豆,棕豆,红豆和豆的种子在5天内发芽.
- 一组种子在发芽前经过了20小时的-18°C冷预处理.
- 分析包括胺黄油酸 (GABA),自由糖,有机酸,多,蛋白质和抗氧化活性 (ORAC).
主要成果:
- 发芽在所有豆类中显著增加了GABA水平,豆显示18倍的增加.
- 总多和抗氧化活性 (ORAC) 显著增加,特别是在白豆和豆中.
- 自由糖和有机酸,包括酸,也上升,而蛋白质含量保持稳定.
- 冷预处理增强了GABA积累,但对其他成分具有中性影响.
结论:
- 发芽有效丰富豆类生物活性化合物,改善其营养和功能性质.
- 豆被认为是GABA,多和生长后有机酸的特别有希望的来源.
- 发芽的豆类具有很大的潜力,可以发展成为功能性食品.
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