Abstract
In this study, the effects of NaCl, CaCl2 and NaCl-CaCl2 treatments on the growth profiles, nutritional quality, phytic acid degradation-lower inositol phosphate formation system of germinated mung bean were investigated. Mung bean seeds were germinated at 30 oC in darkness for 4 days and sprayed solutions containing distilled water, 1.6 mM NaCl, 6 mM CaCl2, and 1.6 mM NaCl plus 6 mM CaCl2 every 1 h . Samples were collected every 2 days in liquid nitrogen for experiments and each experiment was repeated three times. The results showed that the NaCl-CaCl2 treatment improved nutritional quality significantly for the higher content of ascorbic acid, soluble sugar and free amino acid content in mung bean sprouts. Meanwhile, NaCl-CaCl2 treatment was also the most effective way to improve the degradation of phytic acid by enhancing phytase activity and the related gene expressions. This led to a higher level of the lower inositol phosphate content in mung bean sprouts. These results suggest that NaCl-CaCl2 treatment had a better influence on improving nutritional and functional quality of mung bean sprouts than NaCl and CaCl2.
Highlights
As an important kind of legume, mung bean has been cultivated for more than 2000 years in China
The application of mung bean was limited by anti-nutritional factors like phytic acid which is named as hexphosphates and has adverse effects for human nutrition
This is because phytic acid cannot be digested by human bodies, and it can interact with minerals and protein molecule which is positively charged due to its strong chelating capability (Jin et al, 2015)
Summary
As an important kind of legume, mung bean has been cultivated for more than 2000 years in China. The application of mung bean was limited by anti-nutritional factors like phytic acid which is named as hexphosphates and has adverse effects for human nutrition This is because phytic acid cannot be digested by human bodies, and it can interact with minerals and protein molecule which is positively charged due to its strong chelating capability (Jin et al, 2015). In order to clarify the effects of NaCl, CaCl2 and NaCl-CaCl2 treatments on nutritional quality and phytic acid degradation in mung bean sprouts, the nutrients compounds (total phenols, ascorbic acid, soluble sugar and free amino acid), phytic acid degradation, inositol phosphate content, phytase activity and related genes expressions under NaCl, CaCl2 and NaCl-CaCl2 treatments in mung bean sprouts were investigated
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