Energy regulated enzyme and non-enzyme-based antioxidant properties of harvested organic mung bean sprouts (Vigna radiata)

摘要

The energy-regulated enzyme and non-enzyme-based antioxidant properties of organic mung bean sprouts were studied. H2O2 accumulated from 0.04 to 2.09 mmol kg(-1) in mung beans during germination for 6 d. Non-enzymatic antioxidants (free amino acid, flavonoid and total phenolics) and antioxidative enzymes maintained the redox equilibrium cooperatively. Exogenous ATP improved the intracellular adenylate by around 25% compared with that in the control (day 4 and 6). Excessive energy supply enhanced the activities of the enzymes by 12.45-38.82% at the early stage of production (day 2 and 4), which resulted in the accumulation of nutritive antioxidants. By contrast, 2, 4-dinitrophenol (DNP) caused energy depletion, resulting in lower activities of the enzymes. Asparagine transformation and polyphenol synthesis metabolisms were elevated under DNP treatment. The massive consumption of antioxidants led to nutritive deficit, although the enzymatic system was activated at the end. In summary, positive energy regulation could be a potential strategy to improve the nutritive values of harvested sprouts.