Effect of ultrasonic pretreatment for lignan accumulation in flax sprouts (Linum usitatissimum L.)

文献类型： 外文期刊

第一作者： Wu, Yixin

作者： Wu, Yixin;Wang, Hong;Gao, Fangyang;Guo, Xinbo;Wang, Yufu;Qiu, Caisheng;Wang, Hong

作者机构：

关键词： Linum usitatissimum; Ultrasonic pretreatment; Sprouts; Lignin; Biosynthesis

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2022 年 370 卷

页码：

收录情况： SCI

摘要： This study evaluated different ultrasonic treatments for lignan biosynthesis in two varieties of flax sprouts. Results showed that lignans in flax sprouts significantly raised with ultrasonic pretreatment. Secoisolariciresinol diglucoside dramatically increased by about 6-fold at the flax sprouts. Ultrasonic pretreatment could also affect the accumulation of caffeic acid and p-coumaric acid in flax sprouts. Moreover, it is suggested that fiber flax sprout was more sensitive to ultrasonic pretreatment. The expression levels of genes involved in the biosynthesis of lignan were analyzed and the results could partly explain the accumulation of these compounds. The contents of secoisolariciresinol diglucoside were clustered with ferulic acid, which indicated that the accumulation of ferulic acid might be the key factor during flax sprout maturation for lignan accumulation. Present study could be useful guidance for ultrasonic pretreatment in the promotion of lignan accumulation and the fortification of nutritional values in flax sprouts as a functional vegetable.

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