Isoflavone content of Bengalgram (<i>Cicer arietinum</i>) at various stages of germination

Sharma, R.D.

doi:10.1080/0142968x.1981.11904238

Cited by 6 publications

(3 citation statements)

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“…During soybean germination, the contents of genistein and daidzein were significantly increased. Sharma ( 41 ) reported an increasing trend of isoflavones in chickpea ( Cicer arietinum ) during germination, which is consistent with our findings. The observed decrease in the content of isoflavones could be due to the conversion of one type of isoflavones into other types of isoflavones.…”

Section: Resultssupporting

confidence: 91%

Preparation and Antioxidant Properties of Germinated Soybean Protein Hydrolysates

Zhang

Wang

et al. 2022

Front. Nutr.

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In this study, soybeans during different germination stages were described and compared with regard to morphology, water content, protein, amino acids, and isoflavones. The optimal conditions for the hydrolysis of proteins obtained from germinated soybeans were determined using the response surface methodology. Gel filtration chromatography was used to separate germinated soybean protein hydrolysates after ultrafiltration, whereas 2,2-Diphenyl-1-picrylhydrazyl (DPPH), ABTS•+, and FRAP assays were used to assess the antioxidant activity of different fractions. Findings of this study revealed that protein and isoflavone contents were high in soybean at 24 h following germination (the bud was about 0.5–1 cm). The proteins from germinated soybeans were hydrolyzed and separated into five fractions (G1–G5) and evaluated in terms of their molecular weight and antioxidant activity. Interestingly, the antioxidant activity was found to be higher in germinated soybean protein hydrolysates than in other soybean protein hydrolysates derived from soybean meal protein. This suggests that germination can effectively improve the utilization rate of soybean proteins. The antioxidant activity of G3 was best among G1–G5. The results obtained in this study demonstrate that germination for 24 h when the bud length is about 0.5–1 cm can be applied as a special pretreatment of plant seeds in the development of germinated foods. These findings can be used to identify the structure of the potential antioxidative hydrolysates for their possible exploitation in functional foods.

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Section: Resultssupporting

confidence: 91%

Preparation and Antioxidant Properties of Germinated Soybean Protein Hydrolysates

Zhang

Wang

et al. 2022

Front. Nutr.

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“…The increases of isoflavone contents at this stage may be induced by metabolic pathways of naringenin chalcone and isoliquiritigenin, the precursors of isoflavonoids commonly found in legumes [27]. Sharma [28] showed that isoflavones in chick pea (Cicer arietinum) increased during germination. A decrease in the total isoflavone content was observed after this stage.…”

Section: Effect Of Germination On Total Isoflavone Contentmentioning

confidence: 98%

Isoflavone Contents in Germinated Soybean Seeds

Zhu

Hettiarachchy

Horax

et al. 2005

Plant Foods Hum Nutr

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The effect of germination on isoflavone contents in two soybean varieties (Hutcheson and Caviness) was investigated. Soybean seeds were soaked at 25 degrees C for 12 h, germinated at 40 degrees C, and freeze-dried. The isoflavone contents of dry, soaked, germinated (hypocotyl length at 0.5, 2.5, and 6.5 mm), and nongerminated seeds were determined by high performance liquid chromatography. The maximum amount of total isoflavone, genistein, and daidzein with their beta-glucoside conjugates was obtained when hypocotyl length of the germinated-seed from var. Hutcheson was 0.5 mm (2.491, 1.500, and 0.671 mg/g), and from var. Caviness was 2.5 mm (2.78, 1.523, and 0.905 mg/g). A dramatic increase in malonylgenistin and malonyldaidzin (1.305 mg/g and 0.476 mg/g in Hutcheson, and 1.308 mg/g and 0.677 mg/g in Caviness, respectively) was observed at these hypocotyl lengths. A decrease was observed after this stage. Genistein and daidzein contents were highest just after soaking. Glycitein and its beta-glucoside conjugates remained almost the same during germination. Controlled germination can be used to enhance isoflavone content in soybean seed.

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“…Additionally, both the isoflavone contents and composition can be altered by germination . The study by Sharma had observed that isoflavones in chickpeas increased during germination . In the study by Wu et al, who investigated sprouted chickpeas germinated with water in the dark, 25 isoflavones were detected and the total isoflavone content increased more than 100 times compared to the untreated chickpea seeds.…”

Section: Introductionmentioning

confidence: 99%

Isoflavone Content and Composition in Chickpea (Cicer arietinumL.) Sprouts Germinated under Different Conditions

Gao

Yao

Zhu³

et al. 2015

J. Agric. Food Chem.

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The influence of different germination conditions on isoflavone contents in chickpea sprouts was investigated in this study. Chickpea sprouts were germinated under different experimental conditions, including germination in the dark (GD), in the light (GL), under ethanol stress (GE), or under salt stress (GS) in the dark. The results demonstrated that the isoflavone contents in chickpea sprouts germinated with these various conditions significantly increased (p<0.05) compared to those in untreated chickpea seeds. The maximum amount of total isoflavones was obtained from chickpea sprouts in the GL group on day 8. The contents of formononetin and biochanin A in this group were 154 and 130 times higher, respectively, than in untreated seeds and 1.2 times higher than in sprouts in the GD group. Moreover, the isoflavone contents of chickpea sprouts in the GE and GS groups were also higher (p<0.05) than those in the GD group. A solution of 3% ethanol and 0.03 mol/L salt seemed to be the most optimal for isoflavone production among the solutions selected for this study. Most of the isoflavone contents significantly increased (p<0.05), especially formononetin and biochanin A, while the genistein content decreased with germination. Ononin, pseudobaptigenin, and glycitein glucoside acetylated were only detected in germinated chickpeas. This finding could expand the potential for the development of chickpea sprouts as a functional food.

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Isoflavone content of Bengalgram (Cicer arietinum) at various stages of germination

Cited by 6 publications

References 0 publications

Preparation and Antioxidant Properties of Germinated Soybean Protein Hydrolysates

Preparation and Antioxidant Properties of Germinated Soybean Protein Hydrolysates

Isoflavone Contents in Germinated Soybean Seeds

Isoflavone Content and Composition in Chickpea (Cicer arietinumL.) Sprouts Germinated under Different Conditions

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