期刊
FOOD CHEMISTRY
卷 177, 期 -, 页码 204-213出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.12.094
关键词
Tartary buckwheat; Phenolic compounds; L-Phenylalanine; LED light; Regulatory genes
资金
- Chungnam National University, Republic of Korea
The present study aimed to investigate the effects of different L-phenylalanine (L-Phe) concentrations and various light-emitting diodes (LEDs) on the accumulation of phenolic compounds (chlorogenic acid, vitexin, rutin, quercetin, cyanidin 3-O-glucoside, and cyanidin 3-O-rutinoside) in Tartary buckwheat sprouts. We found that 5 mM was the optimum L-Phe concentration for the synthesis of total and individual phenolic compounds. The highest rutin (53.09 mg/g DW) and chlorogenic acid (5.62 mg/g DW) content was observed with Red + Blue and white lights. Comprehensive differences in total and individual anthocyanin content were observed between different lights; however, the total anthocyanin content (9.12 mg/g DW) was 1.5-fold higher in blue light. The expression levels of regulatory genes, such as FtDFR and FtANS, were 7.1-fold higher with L-Phe treatment. Gene expression results showed that the phenolic compounds in Tartary buckwheat sprouts increased with the use of L-Phe and LED lights. (C) 2014 Elsevier Ltd. All rights reserved.
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