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NaCl Stress Stimulates Phenolics Biosynthesis and Antioxidant System Enhancement of Quinoa Germinated after Magnetic Field Pretreatment

文献类型： 外文期刊

作者： Wang, Shufang 1 ; Zhang, Xuejiao 2 ; Wang, Yiting 2 ; Wu, Jirong 1 ; Lee, Yin-Won 1 ; Xu, Jianhong 1 ; Yang, Runqiang 2 ;

作者机构： 1.Jiangsu Acad Agr Sci, Jiangsu Key Lab Food Qual & Safety,Collaborat Inno, State Key Lab Cultivat Base,Minist Agr & Rural Aff, Minist Sci & Technol,Key Lab Control Technol & Sta, Nanjing 210014, Peoples R China

2.Nanjing Agr Univ, Coll Food Sci & Technol, Whole Grain Food Engn Res Ctr, Nanjing 210095, Peoples R China

3.Seoul Natl Univ, Dept Agr Biotechnol, Seoul 08826, South Korea

关键词： Chenopodium quinoa; NaCl stress; germinated quinoa growth; magnetic field pretreatment; phenolic compounds; flavonoids; antioxidant activity

期刊名称：FOODS （ 影响因子：5.1； 五年影响因子：5.6 ）

ISSN：

年卷期： 2024 年 13 卷 20 期

页码：

收录情况： SCI

摘要： Our previous study showed that magnetic field pretreatment promoted germination and phenolic enrichment in quinoa. In this study, we further investigated the effects of NaCl stress on the growth and phenolic synthesis of germinated quinoa after magnetic field pretreatment (MGQ). The results showed that NaCl stress inhibited the growth of MGQ, reduced the moisture content and weight of a single plant, but increased the fresh/dry weight. The higher the NaCl concentration, the more obvious the inhibition effect. In addition, NaCl stress inhibited the hydrolysis of MGQ starch, protein, and fat but increased the ash content. Moreover, lower concentrations (50 and 100 mM) of NaCl stress increased the content of MGQ flavonoids and other phenolic compounds. This was due to the fact that NaCl stress further increased the enzyme activities of PAL, C4H, 4CL, CHS, CHI, and CHR and up-regulated the gene expression of the above enzymes. NaCl stress at 50 and 100 mM increased the DPPH and ABTS scavenging capacity of MGQ and increased the activities of antioxidant enzymes, including SOD, POD, CAT, APX, and GSH-Px, further enhancing the antioxidant system. Furthermore, principal component analysis showed that NaCl stress at 100 mM had the greatest combined effect on MGQ. Taken together, NaCl stress inhibited the growth of MGQ, but appropriate concentrations of NaCl stress, especially 100 mM, helped to further increase the phenolic content of MGQ and enhance its antioxidant system.

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