飄零的風箏
飄零海外的遊子,如斷線了的風箏,得到了海闊天空,雖能俯瞰大地,卻難以回頭,難以回頭......
正文
發芽花生增強白藜蘆醇的生物活性以及花生芽苗菜的製作
Authors: Wang KH, et al.
J Agric Food Chem. 2005 Jan 26;53(2):242-6.
飲食中的白藜蘆醇的生物活性對身體的保健作用廣泛地吸引了公眾的注意。花生是白藜蘆醇的天然來源之一。此項研究探討了發芽的花生對提高白藜蘆醇的合成以及如何用花生製作成芽苗菜。將三種濕潤的花生種子放置在 25 度 C 和相對濕度 95%的器皿中，在暗處發芽9 天，發芽後的花生白藜蘆醇含量依據花生品種的不同從2.3 到 4.5 microg/g 大幅增加至1.7 至 25.7 mug/g 。對比白藜蘆醇在發芽花生各部位的含量發現，含量最高的是子葉，其次是根部，而莖中並未檢測出白藜蘆醇。當芽苗菜用水加熱煮沸 2 分鍾，白藜蘆醇含量會在有限範圍內發生變化。凍幹豆芽的甲醇提取物顯示出 1，1-二苯基-2-苦肼活性和對亞油酸氧化的抗氧化效能，其活性隨花生萌發時間的增加而增強。經過 9 天的萌發，總遊離氨基酸、 蔗糖、 和葡萄糖含量大大增加，而粗蛋白含量下降和（對健康不利的）大型鈉十二烷基硫酸聚丙烯酰胺凝膠電泳蛋白質分子大幅度地退化。從實際的角度看，用花生芽苗菜作為一種功能性的蔬菜是可以的。
Germination of peanut kernels to enhance resveratrol biosynthesis and prepare sprouts as a functional vegetable.
AuthorsWang KH, et al. Show all Journal
J Agric Food Chem. 2005 Jan 26;53(2):242-6.
Abstract
Bioactive benefits of resveratrol in the diets have attracted extensive interests of the public. Peanut is one of the potent natural sources of resveratrol. In this study, germination of peanut kernels to enhance resveratrol biosynthesis and preparation of sprouts as a functional vegetable was conducted. When the rehydrated kernels of three peanut cultivars were germinated at 25 degrees C and relative humidity 95% in dark for 9 days, resveratrol contents increased significantly from the range of 2.3 to 4.5 microg/g up to the range of 11.7 to 25.7 mug/g depending upon peanut cultivar. In comparison with the sprout components, resveratrol contents were highest in the cotyledons, slightly lower in the roots, and not detected in the stems. When the sprouts were heated in boiling water for 2 min, resveratrol contents varied in a limited range. Methanol extracts of the freeze-dried sprouts exhibited potent 1,1-diphenyl-2-picryl-hydrazyl scavenging activity and antioxidative potency against linoleic acid oxidation. These activities increased with an increase of germination time. After 9 days of germination, total free amino acid, sucrose, and glucose contents increased significantly while crude protein contents decreased and the large sodium dodecyl sulfate polyacrylamide gel electrophoresis protein molecules of the kernels were extensively degraded. From a practical viewpoint, it is of potency to prepare peanut sprouts as a functional vegetable.
Authors: Wang KH, et al.
J Agric Food Chem. 2005 Jan 26;53(2):242-6.
飲食中的白藜蘆醇的生物活性對身體的保健作用廣泛地吸引了公眾的注意。花生是白藜蘆醇的天然來源之一。此項研究探討了發芽的花生對提高白藜蘆醇的合成以及如何用花生製作成芽苗菜。將三種濕潤的花生種子放置在 25 度 C 和相對濕度 95%的器皿中，在暗處發芽9 天，發芽後的花生白藜蘆醇含量依據花生品種的不同從2.3 到 4.5 microg/g 大幅增加至1.7 至 25.7 mug/g 。對比白藜蘆醇在發芽花生各部位的含量發現，含量最高的是子葉，其次是根部，而莖中並未檢測出白藜蘆醇。當芽苗菜用水加熱煮沸 2 分鍾，白藜蘆醇含量會在有限範圍內發生變化。凍幹豆芽的甲醇提取物顯示出 1，1-二苯基-2-苦肼活性和對亞油酸氧化的抗氧化效能，其活性隨花生萌發時間的增加而增強。經過 9 天的萌發，總遊離氨基酸、 蔗糖、 和葡萄糖含量大大增加，而粗蛋白含量下降和（對健康不利的）大型鈉十二烷基硫酸聚丙烯酰胺凝膠電泳蛋白質分子大幅度地退化。從實際的角度看，用花生芽苗菜作為一種功能性的蔬菜是可以的。
Germination of peanut kernels to enhance resveratrol biosynthesis and prepare sprouts as a functional vegetable.
AuthorsWang KH, et al. Show all Journal
J Agric Food Chem. 2005 Jan 26;53(2):242-6.
Abstract
Bioactive benefits of resveratrol in the diets have attracted extensive interests of the public. Peanut is one of the potent natural sources of resveratrol. In this study, germination of peanut kernels to enhance resveratrol biosynthesis and preparation of sprouts as a functional vegetable was conducted. When the rehydrated kernels of three peanut cultivars were germinated at 25 degrees C and relative humidity 95% in dark for 9 days, resveratrol contents increased significantly from the range of 2.3 to 4.5 microg/g up to the range of 11.7 to 25.7 mug/g depending upon peanut cultivar. In comparison with the sprout components, resveratrol contents were highest in the cotyledons, slightly lower in the roots, and not detected in the stems. When the sprouts were heated in boiling water for 2 min, resveratrol contents varied in a limited range. Methanol extracts of the freeze-dried sprouts exhibited potent 1,1-diphenyl-2-picryl-hydrazyl scavenging activity and antioxidative potency against linoleic acid oxidation. These activities increased with an increase of germination time. After 9 days of germination, total free amino acid, sucrose, and glucose contents increased significantly while crude protein contents decreased and the large sodium dodecyl sulfate polyacrylamide gel electrophoresis protein molecules of the kernels were extensively degraded. From a practical viewpoint, it is of potency to prepare peanut sprouts as a functional vegetable.
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