发芽对绿豆皮提取物抗氧化和抗炎活性的影响

Effects of Germination on Antioxidant and Anti-inflammatory Activities of Mung Bean Coat Extracts

为揭示发芽前后绿豆皮提取物(Mung bean coat extract,MBCE)营养物质和体外抗氧化、抗炎活性的变化,以期拓展其应用范围。取未发芽绿豆和发芽4 d绿豆制备MBCE并测定其化学成分含量,通过测定对DPPH自由基、羟基和超氧阴离子自由基的清除能力评价MBCE抗氧化活性,通过建立体外胰蛋白酶抑制模型评价MBCE的抗炎活性。结果表明,发芽后MBCE总缩合单宁和总糖减少,还原糖、总蛋白质和总黄酮增多,总酚变化不大;发芽前后MBCE均具有抗氧化和胰蛋白酶抑制活性,其活性可能与化学成分密切相关;且发芽前MBCE胰蛋白酶抑制活性优于未发芽MBCE。以上研究表明,发芽前后的绿豆皮均具有丰富的营养成分和良好的活性,极具高值化利用潜能。

The present study aimed to reveal the variations in the nutritional composition,as well as the in-vitro antioxidant and anti-inflammatory capabilities,of Mung Bean Coat Extract(MBCE)before and after sprouting in order to expand its application range.MBCE was derived from ungerminated and 4-day-germinated mung beans,and the chemical constituents were determined.The antioxidant capacity was ascertained by measuring the scavenging efficiency of MBCE towards DPPH,hydroxyl,and superoxide anion free radicals.The anti-inflammatory potential of MBCE was evaluated through the establishment of an in-vitro pancreatic trypsin inhibitor model.The results showed that after germination,the total condensed tannins and sugars in MBCE decreased,while the content of total flavonoids,protein and reducing sugar increased.The total phenolic acids content exhibited no differences before and after sprouting.Both germinated and non-germinated MBCE demonstrated antioxidant and trypsin inhibitory activity,which might be closely associated with their chemical composition.Additionally,the non-germinated MBCE exhibited superior trypsin inhibitory activity compared to the germinated MBCE.These findings highlight that both germinated and non-germinated contain abundant nutrients and exhibits substantial activity,indicating its promising potential for high-value exploitation.