Ionic titanium is expected to improve the nutritional quality of Tartary buckwheat sprouts through flavonoids and amino acid metabolism

文献类型： 外文期刊

第一作者： Yuan, Hang

作者： Yuan, Hang;Wang, Qiang;Wu, Jingyu;Deng, Tingting;Hu, Zhiming;Liu, Changying;Ye, Xueling;Wu, Qi;Wu, Xiaoyong;Zheng, Xiaoqin;Sun, Wenjun;Fan, Yu;Jiang, Liangzhen;Peng, Lianxin;Zou, Liang;Wan, Yan;Wang, Qiang;Wang, Qiang;Tan, Jianxin;Liang, Chenggang;Wang, Yan;Hu, Zhiming;Huang, Jingwei

作者机构：

关键词： Tartary buckwheat sprout; Ionic titanium; Morphological traits; Nutritive compositions; Physiological mechanism; Metabolomics

期刊名称：FOOD CHEMISTRY （ 影响因子：8.5； 五年影响因子：8.2 ）

ISSN： 0308-8146

年卷期： 2024 年 461 卷

页码：

收录情况： SCI

摘要： Tartary buckwheat sprouts are highly valued by consumers for their superior nutritional content. Ionic titanium (Ti) has been shown to enhance crop growth and improve nutritional quality. However, there is limited research on the impact of ionic Ti on the nutritional quality of Tartary buckwheat sprouts. This study cultivated Tartary buckwheat sprouts with ionic Ti and found that the high concentration of ionic Ti significantly increased the contents of chlorophyll a , chlorophyll b , and carotenoids (increased by 25.5%, 27.57%, and 15.11%, respectively). The lower concentration of ionic Ti has a higher accumulation of total flavonoids and total polyphenols. Metabolomics analysis by LC-MS revealed 589 differentially expressed metabolites and 54 significantly different metabolites, enriching 82 metabolic pathways, especially including amino acid biosynthesis and flavonoid biosynthesis. This study shows that ionic Ti can promote the growth of Tartary buckwheat sprouts, improve nutritional quality, and have huge development potential in food production.

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