Widely targeted metabolomics analysis characterizes the phenolic compounds profiles in mung bean sprouts under sucrose treatment

文献类型： 外文期刊

第一作者： Lyu, Chongyang

作者： Lyu, Chongyang;Zhang, Xiaoyan;Huang, Lu;Yuan, Xingxing;Xue, Chenchen;Chen, Xin;Lyu, Chongyang;Chen, Xin

作者机构：

关键词： Mung bean sprouts; Phenolic compounds; Sucrose; Widely targeted metabolomics analysis; Differential metabolites analysis

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 395 卷

页码：

收录情况： SCI

摘要： Phenolic compounds are one of the wholesome substances of mung bean sprouts, showing numerous health -promoting functions. Here, effects of sucrose on phenolic compounds profiles of mung bean sprouts were investigated. Results showed that the content and composition of phenolic compounds were significantly altered by 1%o and 5%o sucrose, respectively. The antioxidant capacity was significantly improved by sucrose. Based on metabolomics, 251 metabolites were detected, of which 106 were phenolic compounds. Correlation analysis showed 21 phenolics were positively correlated with antioxidant capacity. The changes in phenolic composition and antioxidant capacity after sucrose treatment were mainly due to the enrichment of phenolic biosynthesis pathways. Moreover, the gene expression and enzyme activity analysis of key phenolic biosynthetic genes contributed to elucidate the phenolic profile under sucrose treatment. In summary, mung bean sprouts are promising sources of dietary phenolic compounds and sucrose treatment is a good process to produce phenolic -rich mung bean sprouts.

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