A high-polyphenol mung bean sprout and a method to promote polyphenol accumulation in mung bean sprouts
By synergistically treating mung bean seeds with methyl jasmonate solution and monochromatic light, the problem of insufficient polyphenol accumulation in mung bean sprouts was solved, enabling the cultivation of high-polyphenol mung bean sprouts and improving the nutritional quality and economic value of mung bean sprouts.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- Filing Date
- 2024-04-18
- Publication Date
- 2026-04-03
AI Technical Summary
There is a lack of research on the synergistic effect of light and hormones on polyphenol accumulation in mung bean sprouts in existing technologies, resulting in a lack of significant increase in polyphenol content in mung bean sprouts.
Mung bean seeds were treated with a combination of methyl jasmonate solution and monochromatic light. By controlling the concentration of the methyl jasmonate solution and the wavelength and intensity of the monochromatic light, the accumulation of polyphenols in the mung bean sprouts was promoted.
It significantly increases the total polyphenol content and nutritional quality of mung bean sprouts, enhances their economic value, and is simple to operate and suitable for large-scale promotion.
Smart Images
Figure CN118216415B_ABST
Abstract
Description
Technical Field
[0001] This invention belongs to the field of food science and technology, specifically relating to a high-polyphenol mung bean sprout and a method for promoting the accumulation of polyphenols in mung bean sprouts. Background Technology
[0002] Polyphenols are widely distributed in plants and are extremely abundant plant secondary metabolites, formed from the primary metabolites phenylalanine or tyrosine through a series of enzymatic reactions. As an important component of the cell wall, polyphenols can resist strong light and ultraviolet radiation, playing a role in plant growth and development as well as in defense against biotic and abiotic stresses.
[0003] Plant polyphenols (monomers) can be divided into two categories: flavonoids and phenolic acids. Phenolic acids possess a variety of pharmacological activities, especially high antioxidant activity, which promotes human health, such as preventing diabetes, cardiovascular disease, and cancer. Phenolic acids also exhibit various biological functions in plants, such as stress resistance, resistance to pathogen attack, and cross-linking with lignin to serve as components of the cell wall. Flavonoids are the most diverse group of polyphenolic compounds known to date, participating in multiple aspects of plant growth and development, coloration, and signal transduction. They can protect plants from various biotic and abiotic stresses, such as pathogen infection, high light, low temperature, and drought. Besides their important roles in plants, flavonoids also exhibit various health benefits in humans, such as antioxidant, anti-inflammatory, antibacterial, and antitumor effects.
[0004] Mung bean sprouts are highly nutritious, rich in various phenolic acids and flavonoids, offering numerous health benefits. After sprouting, the content of anti-nutritional substances in mung beans decreases, while the content of natural active substances increases, and antioxidant activity also improves. The nutritional quality of sprouts is significantly influenced by seed type and light environment. Currently, most research on mung bean sprouts focuses on the germination process and the effects of adding exogenous substances on the polyphenol content and antioxidant capacity of mung bean sprouts, while research on the synergistic effects of light and hormones on mung bean sprout polyphenols is relatively limited. Summary of the Invention
[0005] In order to overcome the shortcomings of the existing technology, the present invention aims to provide a method for promoting the accumulation of polyphenols in mung bean sprouts, which effectively promotes the accumulation of polyphenols in mung bean sprouts through synergistic treatment with methyl jasmonate solution and monochromatic light.
[0006] Another object of the present invention is to provide a mung bean sprout with high polyphenol content.
[0007] The objective of this invention is achieved through the following technical solution:
[0008] A method for promoting polyphenol accumulation in mung bean sprouts includes the following steps:
[0009] (1) After soaking the mung bean seeds, spread them evenly in the germination box and rinse them with methyl jasmonate solution.
[0010] (2) The rinsed mung bean seeds are moistened with the methyl jasmonic acid solution to obtain moistened mung bean seeds. The moistened mung bean seeds are then irradiated with monochromatic light and cultured until the embryonic stage to obtain high-polyphenol mung bean sprouts. The wavelength of the monochromatic light is 380-500 nm, and the light intensity is 10-20 μmol·m⁻¹. -2 ·s -1 .
[0011] Preferably, the wavelength of the monochromatic light is 450-480nm.
[0012] Preferably, the concentration of the methyl jasmonate solution is 20-40 μmol / L.
[0013] Preferably, in step (1), the rinsing frequency is 10-12 h / d.
[0014] Preferably, the soaking treatment in step (1) is performed as follows:
[0015] Select seeds that are mature, uniform in size, plump, and undamaged. After disinfecting with ethanol, rinse with deionized water and soak at room temperature for 20-40 minutes.
[0016] More preferably, the number of times the deionized water is rinsed is 3-10 times.
[0017] More preferably, the volume percentage of the ethanol is 70-75%; and the ethanol disinfection time is 1-2 minutes.
[0018] Preferably, the mass of mung bean seeds sown per square centimeter of cultivation area is 0.07-0.1g.
[0019] Preferably, in step (2), the wetting step is as follows:
[0020] The methyl jasmonate solution was applied at a concentration of 0.08-0.12 mL / cm² over the cultivation area. 2 .
[0021] Preferably, in step (2), the culture temperature is 25-30℃; the culture humidity is 70-85%; and the culture time is 6-7 days.
[0022] A high-polyphenol mung bean sprout is prepared by the method described above for promoting the accumulation of polyphenols in mung bean sprouts.
[0023] The present invention has the following advantages and beneficial effects compared with the prior art:
[0024] The method for promoting polyphenol accumulation in mung bean sprouts disclosed in this invention involves synergistic treatment of mung bean seeds during germination with methyl jasmonic acid and monochromatic light. By controlling the concentration of the methyl jasmonic acid solution and the wavelength and intensity of the monochromatic light, polyphenol accumulation in mung bean sprouts can be effectively promoted, resulting in mung bean sprouts with a high total polyphenol content. The monochromatic light signal activates the jasmonic acid signal transduction pathway, which, under the action of photoreceptor proteins, jointly regulates the expression of key genes in the polyphenol synthesis pathway. The synergistic treatment of monochromatic light and jasmonic acid has a significant effect on increasing the total polyphenol content of mung bean sprouts, effectively improving their nutritional quality and economic value. This invention provides theoretical support for cultivating high-value-added mung bean sprouts. Its pretreatment method is simple to operate, suitable for large-scale promotion, and has good economic benefits. Attached Figure Description
[0025] Figure 1 The graph shows the total polyphenol content of mung bean sprouts under different concentrations of hormones and different light conditions.
[0026] Figure 2 The graph shows the results of daidzin content in mung bean sprouts under different concentrations of hormones and different light conditions.
[0027] Figure 3 The graph shows the results of p-coumaric acid content in mung bean sprouts under different concentrations of hormones and different light conditions.
[0028] Figure 4 The graph shows the results of vitexin content in mung bean sprouts under different concentrations of hormones and different light conditions. Detailed Implementation
[0029] The invention's objective will be further described in detail below with reference to the accompanying drawings and specific embodiments. The embodiments cannot be described in detail here, but the implementation of the invention is not limited to the following embodiments.
[0030] Example 1
[0031] This embodiment prepared a mung bean sprout with high polyphenol content. The specific preparation process is as follows:
[0032] (1) Soak mung bean seeds in a 75% ethanol solution for 2 minutes, rinse with deionized water 5 times, and soak mung bean seeds in deionized water for 0.5 hours.
[0033] (2) Sow mung bean seeds in a germination box, rinse with 20 μmol / L methyl jasmonate solution, and expose to monochromatic light at a wavelength of 460 nm and an intensity of 10 μmol·m⁻¹. -2 ·s -1 The culture was carried out under the following conditions: the culture temperature was 27℃ and the culture humidity was 80%.
[0034] (3) After rinsing daily, apply 0.1 ml of 20 μmol / L methyl jasmonate solution per square centimeter of cultivation area, and cultivate for 156 hours (i.e., the embryo stage) before harvesting mung bean sprouts. Determine the total polyphenol content of the mung bean sprouts.
[0035] Example 2
[0036] This embodiment prepared a mung bean sprout with high polyphenol content. The specific preparation process is as follows:
[0037] Rinse with a 40 μmol / L methyl jasmonate solution. After rinsing daily, apply 0.1 ml of the 40 μmol / L methyl jasmonate solution per square centimeter of cultivation area.
[0038] The remaining steps are the same as in Example 1.
[0039] Example 3
[0040] Rinse with a 60 μmol / L methyl jasmonate solution. After rinsing daily, apply 0.1 ml of the 60 μmol / L methyl jasmonate solution per square centimeter of cultivation area.
[0041] The remaining steps are the same as in Example 1.
[0042] Example 4
[0043] This embodiment prepared a mung bean sprout with high polyphenol content. The specific preparation process is as follows:
[0044] Rinse with 80 μmol / L methyl jasmonate solution, and apply 0.1 ml of 80 μmol / L methyl jasmonate solution per square centimeter of cultivation area after rinsing each day.
[0045] The remaining steps are the same as in Example 1.
[0046] Example 5
[0047] This embodiment prepared a mung bean sprout with high polyphenol content. The specific preparation process is as follows:
[0048] Rinse with a 100 μmol / L methyl jasmonate solution. After rinsing daily, apply 0.1 ml of a 100 μmol / L methyl jasmonate solution per square centimeter of cultivation area.
[0049] The remaining steps are the same as in Example 1.
[0050] Example 6
[0051] This embodiment prepared a mung bean sprout with high polyphenol content. The specific preparation process is as follows:
[0052] Rinse with a 120 μmol / L methyl jasmonate solution. After rinsing daily, apply 0.1 ml of the 120 μmol / L methyl jasmonate solution per square centimeter of cultivation area.
[0053] The remaining steps are the same as in Example 1.
[0054] Comparative Example 1
[0055] The difference between this comparative example and Example 1 is that the mung bean sprouts were cultured in the dark without any light.
[0056] The remaining parameters and preparation methods are the same as in Example 1.
[0057] Comparative Example 2
[0058] The difference between this comparative example and Example 2 is that the mung bean sprouts were cultured in the dark without any light.
[0059] The remaining parameters and preparation methods are the same as in Example 2.
[0060] Comparative Example 3
[0061] The difference between this comparative example and Example 3 is that the mung bean sprouts were cultured in the dark without any light.
[0062] The remaining parameters and preparation methods are the same as in Example 3.
[0063] Comparative Example 4
[0064] The difference between this comparative example and Example 4 is that the mung bean sprouts were cultured in the dark without any light.
[0065] The remaining parameters and preparation methods are the same as in Example 4.
[0066] Comparative Example 5
[0067] The difference between this comparative example and Example 5 is that the mung bean sprouts were cultured in the dark without any light.
[0068] The remaining parameters and preparation methods are the same as in Example 5.
[0069] Comparative Example 6
[0070] The difference between this comparative example and Example 6 is that the mung bean sprouts were cultured in the dark without any light.
[0071] The remaining parameters and preparation methods are the same as in Example 6.
[0072] Comparative Example 7
[0073] The difference between this comparative example and Example 1 is that methyl jasmonate and light were not applied, and the mung bean sprouts were cultured in the dark.
[0074] The remaining parameters and preparation methods are the same as in Example 1.
[0075] Comparative Example 8
[0076] The difference between this comparative example and Example 1 is that methyl jasmonate was not applied;
[0077] The remaining parameters and preparation methods are the same as in Example 1.
[0078] Test case
[0079] This experiment tested the polyphenol content in mung bean sprout samples prepared in Examples 1-6 and Comparative Examples 1-8.
[0080] Polyphenol extraction method: Mung bean sprouts were ground into powder using a liquid nitrogen grinder. 2.0 g of powder was weighed and added to 30 mL of pre-cooled acetone (80%, v / v). The mixture was homogenized at 12000 rpm for 1 min and then centrifuged at 8000 rpm for 10 min. This homogenization and centrifugation process was repeated three times. The resulting homogenate was transferred to a rotary evaporator flask and then vacuum evaporated at 45 °C. The volume was then adjusted to 10 mL with distilled water. Each sample was extracted three times. The extracts were stored at -20 °C for subsequent analysis.
[0081] Determination of total polyphenol content: The Folin-Ciocalteu colorimetric method was used. First, 10 μL of sample extract or gallic acid standard solution was added to 40 μL of ultrapure water, followed by 10 μL of Folin-Ciocalteu reagent. After thorough mixing, the mixture was allowed to stand at room temperature for 6 min. Then, 100 μL of 7% sodium carbonate solution and 800 μL of ultrapure water were added, and the mixture was allowed to stand in the dark for 90 min. The absorbance was measured at 760 nm. Each sample was measured three times. The results are expressed as mg gallic acid equivalents (mg GAE / g FW) per 1 g of fresh mung bean sprouts, where FW represents fresh weight. The average values of the results are shown in Table 1.
[0082] Polyphenol determination: High-performance liquid chromatography (HPLC) was used to determine the content of polyphenols in the extracted samples. The detection wavelengths for polyphenols were 254 nm and 320 nm. Common polyphenol components found in mung beans—daidzin, p-coumaric acid, vitexin, caffeic acid, genistein, and chiplodin—were used as standards to determine the content of the corresponding compounds in the samples. The results are shown in Table 2.
[0083] Table 1
[0084]
[0085]
[0086] Table 2
[0087]
[0088] Tables 1 and 2 show the total polyphenol content and common polyphenol component content of each example and comparative example, respectively. The following conclusions can be drawn from Tables 1 and 2:
[0089] Monochromatic light synergistic jasmonic acid induction helps mung bean sprouts accumulate polyphenols, thereby increasing the polyphenol content of mung bean sprouts and enhancing their nutritional quality.
[0090] Compared to the conditions in Comparative Example 7 without monochromatic light and hormone treatment, appropriately increasing the concentration of methyl jasmonic acid in Comparative Examples 1–6 effectively increased the total polyphenol content of mung bean sprouts. The total polyphenol content of mung bean sprouts treated with 80 μmol / L methyl jasmonic acid solution (Comparative Example 4) was increased by 23.58% compared to mung bean sprouts without methyl jasmonic acid treatment (Comparative Example 7). This demonstrates that under dark conditions, appropriate concentrations of methyl jasmonic acid treatment help accumulate the total polyphenol content of mung bean sprouts.
[0091] Compared to Comparative Example 8, which involved monochromatic light treatment without hormone treatment, the appropriate increase in methyl jasmonate concentration in Examples 1-2 effectively increased the total polyphenol content of mung bean sprouts. This was achieved under the same wavelength of 460 nm and light intensity of 10 μmol·m⁻¹. -2 ·s -1 Under blue light cultivation, the total polyphenol content of mung bean sprouts treated with 20 μmol / L methyl jasmonate solution (Example 1) increased by 19.22% compared to mung bean sprouts without methyl jasmonate treatment (Comparative Example 8). Blue light can rapidly activate the jasmonic acid signal transduction pathway; therefore, excessively high concentrations of methyl jasmonate are unnecessary under blue light cultivation. When low concentrations of methyl jasmonate are added to mung bean sprouts, the hormone binds to receptors within plant cells, triggering a series of biochemical reactions that promote polyphenol synthesis and accumulation. However, when the concentration of methyl jasmonate is too high, the high concentration of hormone may excessively bind to receptors in the plant, leading to receptor saturation or inactivation. This interferes with normal biochemical reactions and signal transduction pathways, thereby inhibiting polyphenol synthesis or accumulation and causing a decrease in polyphenol content, lower than that of Comparative Example 8 without hormone treatment. Therefore, under blue light cultivation conditions, appropriate concentrations of methyl jasmonate treatment help accumulate the total polyphenol content of mung bean sprouts.
[0092] Compared to the conditions in Comparative Examples 1-7 without monochromatic light treatment, the monochromatic light combined with an appropriate concentration of jasmonic acid in Comparative Example 8 and Examples 1-6 significantly increased the total polyphenol content of mung bean sprouts, and also significantly increased the content of daidzein, p-coumaric acid, vitexin, and other substances. A 20 μmol / L methyl jasmonic acid solution and a wavelength of 460 nm with a light intensity of 10 μmol·m⁻¹ were used. -2 ·s-1 The total polyphenol content of mung bean sprouts treated with blue light (Example 1) was increased by 97.94% compared with mung bean sprouts that had not undergone monochromatic light and hormone treatment (Comparative Example 7). The polyphenol content was increased by 97.94% using a 60 μmol / L methyl jasmonate solution at a wavelength of 460 nm and an irradiation intensity of 10 μmol·m⁻¹. -2 ·s -1 The mung bean sprouts treated with blue light (Example 3) showed a 164.27% increase in coumaric acid content compared to mung bean sprouts without monochromatic light and hormone treatment (Comparative Example 7). This indicates that the synergistic treatment of blue light and jasmonic acid helps to further accumulate the total amount of polyphenols in mung bean sprouts.
[0093] Figure 1 This is a graph showing the total amount of polyphenols in each embodiment. Figure 2-4 The graph shows the polyphenol component content of each embodiment. Figure 1-4 It can be seen that, under the same concentration of hormones, the polyphenol content of each component of mung bean sprouts cultured under blue light is significantly higher than that of mung bean sprouts cultured under dark conditions.
[0094] The above-described specific embodiments are preferred embodiments of the present invention and are not intended to limit the present invention. Any other changes or equivalent substitutions made without departing from the technical solution of the present invention are included within the protection scope of the present invention.
Claims
1. A method for promoting the accumulation of coumaric acid in mung bean sprouts, characterized in that, Includes the following steps: (1) After soaking the mung bean seeds, spread them evenly in the germination box and rinse them with methyl jasmonate solution. (2) The rinsed mung bean seeds are moistened with the methyl jasmonic acid solution to obtain moistened mung bean seeds. The moistened mung bean seeds are then irradiated with monochromatic light and cultured until the embryonic stage. The culture time is 6-7 days to obtain mung bean sprouts with high p-coumaric acid content. The wavelength of the monochromatic light is 460 nm, and the light intensity is 10-20 μmol·m⁻¹. -2 ·s -1 The concentration of the methyl jasmonate solution is 20-40 μmol / L.
2. The method for promoting the accumulation of coumaric acid in mung bean sprouts according to claim 1, characterized in that, In step (1), the rinsing frequency is 10-12 h / d.
3. The method for promoting the accumulation of coumaric acid in mung bean sprouts according to claim 1, characterized in that, The steps of the soaking treatment described in step (1) are as follows: Select seeds that are mature, uniform in size, plump, and undamaged. After disinfecting with ethanol, rinse with deionized water and soak at room temperature for 20-40 minutes.
4. The method for promoting the accumulation of coumaric acid in mung bean sprouts according to claim 3, characterized in that, The volume percentage of ethanol is 70-75%; the ethanol disinfection time is 1-2 minutes.
5. The method for promoting the accumulation of coumaric acid in mung bean sprouts according to claim 1, characterized in that, The mass of mung bean seeds sown per square centimeter of cultivation area is 0.07-0.1g.
6. The method for promoting the accumulation of coumaric acid in mung bean sprouts according to claim 1, characterized in that, In step (2), the wetting process is as follows: The methyl jasmonate solution was applied at a concentration of 0.08-0.12 mL / cm² over the cultivation area. 2 .
7. The method for promoting the accumulation of coumaric acid in mung bean sprouts according to claim 1, characterized in that, In step (2), the culture temperature is 25-30℃ and the culture humidity is 70-85%.