التفاصيل البيبلوغرافية
| العنوان: |
Optimization of Ultraviolet-B Treatment for Enrichment of Total Flavonoids in Buckwheat Sprouts Using Response Surface Methodology and Study on Its Metabolic Mechanism |
| المؤلفون: |
Jiyuan Xue, Meixia Hu, Jia Yang, Weiming Fang, Yongqi Yin |
| المصدر: |
Foods, Vol 13, Iss 23, p 3928 (2024) |
| بيانات النشر: |
MDPI AG, 2024. |
| سنة النشر: |
2024 |
| المجموعة: |
LCC:Chemical technology |
| مصطلحات موضوعية: |
buckwheat, ultraviolet-B, sprouts, flavonoids, response surface methodology, Chemical technology, TP1-1185 |
| الوصف: |
Buckwheat possesses significant nutritional content and contains different bioactive compounds, such as total flavonoids, which enhance its appeal to consumers. This study employed single-factor experiments and the response surface methodology to identify the optimal germination conditions for enhancing the total flavonoid content in buckwheat sprouts through ultraviolet-B treatment. The research showed that buckwheat sprouts germinated for 3 days at a temperature of 28.7 °C while being exposed to ultraviolet-B radiation at an intensity of 30.0 μmol·m−2·s−1 for 7.6 h per day during the germination period resulted in the highest total flavonoid content of 1872.84 μg/g fresh weight. Under these specified conditions, ultraviolet-B treatment significantly elevated the activity and gene expression levels of enzymes related to the phenylpropanoid metabolic pathway, including phenylalanine ammonia-lyase, cinnamic acid 4-hydroxylase, 4-coumarate coenzyme A ligase, and chalcone isomerase. Ultraviolet-B treatment caused oxidative damage to buckwheat sprouts and inhibited their growth, but ultraviolet-B treatment also enhanced the activity of key enzymes in the antioxidant system, such as catalase, peroxidase, superoxide dismutase, and ascorbate peroxidase. This research provided a technical reference and theoretical support for enhancing the isoflavone content in buckwheat sprouts through ultraviolet-B treatment. |
| نوع الوثيقة: |
article |
| وصف الملف: |
electronic resource |
| اللغة: |
English |
| تدمد: |
2304-8158 |
| Relation: |
https://www.mdpi.com/2304-8158/13/23/3928; https://doaj.org/toc/2304-8158 |
| DOI: |
10.3390/foods13233928 |
| URL الوصول: |
https://doaj.org/article/0829bd263676416aad2732c1b57f01e1 |
| رقم الانضمام: |
edsdoj.0829bd263676416aad2732c1b57f01e1 |
| قاعدة البيانات: |
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