食品与发酵工业 >

2024 , Vol. 50 >Issue 15: 272 - 280

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036252

研究报告

发芽对不同品种糙米γ-氨基丁酸及酚类物质累积的调控作用

  • 汪昱柯 ,
  • 王冕 ,
  • 王晓晴 ,
  • 宋世钰 ,
  • 谢翀 ,
  • 蔡敬敬 ,
  • 胡标林 ,
  • 杨润强
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  • 1(南京农业大学 食品科学技术学院,全谷物食品工程研究中心,江苏 南京,210095)
    2(江苏百斯特鲜食有限公司,江苏 淮安,223200)
    3(江西省农业科学院水稻研究所,江西 南昌,330299)
第一作者：本科生(杨润强教授为通信作者,E-mail:yangrq@njau.edu.cn)

收稿日期: 2023-05-25

  修回日期: 2023-07-30

  网络出版日期: 2024-08-21

基金资助

安徽省重点研发计划项目(2023n06020001)

收起

Effects of germination on enrichment of gamma-aminobutyric acid and phenolic substances in different varieties of brown rice

  • WANG Yuke ,
  • WANG Mian ,
  • WANG Xiaoqing ,
  • SONG Shiyu ,
  • XIE Chong ,
  • CAI Jingjing ,
  • HU Biaolin ,
  • YANG Runqiang
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  • 1(College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing 210095, China)
    2(Jiangsu Besta Food Technology Co.Ltd., Huaian 223200, China)
    3(Rice Research Institute, Jiangxi Academy of Agricultural Sciences, Nanchang 330299, China)

Received date: 2023-05-25

  Revised date: 2023-07-30

  Online published: 2024-08-21

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摘要

发芽可激活种子的内源酶,增加γ-氨基丁酸(γ-aminobutyric acid, GABA)、酚酸等功能成分含量。该研究以粤秀优197、万象优197、泰丰优197等12个糙米品种为研究对象,研究30 ℃黑暗催芽36 h后GABA与酚类物质合成情况,分别筛选GABA与酚类物质含量上升的品种,探究其相关酶活力的变化。结果表明,各品种糙米经发芽后GABA和总酚含量变化不同。万象优197、泰丰优197、万象优111、上两优798和莲玉香2号5个品种糙米的总酚含量较对照显著增加25.97%~178.53%,其中上两优798提高幅度最大。对香豆酸和丁香酸是糙米中主要的酚酸类型,分别占糙米总酚酸的12.37%~43.31%和21.80%~62.08%;然而,不同品种的发芽糙米中酚酸的组成及其含量存在差异。萌发提高了糙米中谷氨酸脱羧酶(glutamic acid decarboxylase, GAD)、苯丙氨酸解氨酶(phenylalanine aminolyase, PAL)、肉桂酸-4-羟化酶(cinnamic acid-4-hydroxylase, C4H)、4-香豆酸辅酶A连接酶(4-coumarate coenzyme A ligase, 4CL)等活力,从而实现了GABA和酚类化合物的累积。该研究结果为开发富含生物活性物质的发芽糙米提供数据支撑。

关键词： 糙米; 发芽; 酚类物质; γ-氨基丁酸

本文引用格式

汪昱柯 , 王冕 , 王晓晴 , 宋世钰 , 谢翀 , 蔡敬敬 , 胡标林 , 杨润强 . 发芽对不同品种糙米γ-氨基丁酸及酚类物质累积的调控作用[J]. 食品与发酵工业, 2024 , 50(15) : 272 -280 . DOI: 10.13995/j.cnki.11-1802/ts.036252

Abstract

Germination can strengthen the endogenous enzyme activity of seeds and increase the content of functional components such as γ-aminobutyric acid (GABA) and phenolic acids.In this study, 12 brown rice varieties, including Yuexiu You 197, Wanxiang You 197, and Taifeng You 197, were studied for the synthesis of GABA and phenolics after 36 h of dark germination at 30 ℃.The varieties with increased GABA and phenolics contents were screened separately to investigate the changes of their related enzyme activities.Results showed that the changes in GABA and total phenolic content of brown rice varied among varieties after germination.The total phenolic content in brown rice of five varieties, namely, Wanxiang You 197, Tai Feng You 197, Wan Xiang You 111, Shang Liang You 798, and Lian Yu Xiang 2, increased significantly from 25.97% to 178.53% compared with the control, with the most significant increase in Shang Liang You 798. P-coumaric acid and butyric acid were the main phenolic acid types in brown rice, accounting for 12.37%-43.31% and 21.80%-62.08% of the total phenolic acids in brown rice.However, there were differences in the composition of phenolic acids and their contents in germinated brown rice of different varieties.Germination increased the activity of glutamic acid decarboxylase (GAD) and phenylalanine aminolyase (PAL), cinnamic acid-4-hydroxylase (C4H), and 4-coumarate coenzyme A ligase (4CL) in brown rice, resulting in the accumulation of GABA and phenolic compounds.This study provides data to support the development of germinated brown rice rich in bioactive substances.

Key words： brown rice; germination; phenolic components; γ-aminobutyric acid

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