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Ionic titanium is expected to improve the nutritional quality of Tartary buckwheat sprouts through flavonoids and amino acid metabolism.
Yuan, Hang; Wang, Qiang; Tan, Jianxin; Wu, Jingyu; Liang, Chenggang; Wang, Yan; Deng, Tingting; Hu, Zhiming; Liu, Changying; Ye, Xueling; Wu, Qi; Wu, Xiaoyong; Zheng, Xiaoqin; Sun, Wenjun; Fan, Yu; Jiang, Liangzhen; Peng, Lianxin; Zou, Liang; Huang, Jingwei; Wan, Yan.
Afiliação
  • Yuan H; Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, PR China.
  • Wang Q; Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, PR China; Agronomy College, Jilin Ag
  • Tan J; Institute of Agricultural Research, Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa 850000, Tibet, PR China.
  • Wu J; Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, PR China.
  • Liang C; Research Center of Buckwheat Industry Technology, School of Life Sciences, Guizhou Normal University, Guiyang 550001, PR China.
  • Wang Y; Research Center of Buckwheat Industry Technology, School of Life Sciences, Guizhou Normal University, Guiyang 550001, PR China.
  • Deng T; Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, PR China.
  • Hu Z; Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, PR China; Sichuan Institute of Food
  • Liu C; Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, PR China.
  • Ye X; Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, PR China.
  • Wu Q; Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, PR China.
  • Wu X; Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, PR China.
  • Zheng X; Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, PR China.
  • Sun W; Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, PR China.
  • Fan Y; Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, PR China.
  • Jiang L; Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, PR China.
  • Peng L; Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, PR China.
  • Zou L; Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, PR China.
  • Huang J; School of Preclinical Medicine, Chengdu University, Chengdu, 610106, Sichuan, PR China. Electronic address: huangjingwei@cdu.edu.cn.
  • Wan Y; Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, PR China. Electronic address: yanwan
Food Chem ; 461: 140907, 2024 Dec 15.
Article em En | MEDLINE | ID: mdl-39173266
ABSTRACT
Tartary buckwheat sprouts are highly valued by consumers for their superior nutritional content. Ionic titanium (Ti) has been shown to enhance crop growth and improve nutritional quality. However, there is limited research on the impact of ionic Ti on the nutritional quality of Tartary buckwheat sprouts. This study cultivated Tartary buckwheat sprouts with ionic Ti and found that the high concentration of ionic Ti significantly increased the contents of chlorophyll a, chlorophyll b, and carotenoids (increased by 25.5%, 27.57%, and 15.11%, respectively). The lower concentration of ionic Ti has a higher accumulation of total flavonoids and total polyphenols. Metabolomics analysis by LC-MS revealed 589 differentially expressed metabolites and 54 significantly different metabolites, enriching 82 metabolic pathways, especially including amino acid biosynthesis and flavonoid biosynthesis. This study shows that ionic Ti can promote the growth of Tartary buckwheat sprouts, improve nutritional quality, and have huge development potential in food production.
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Titânio / Flavonoides / Fagopyrum / Aminoácidos / Valor Nutritivo Idioma: En Ano de publicação: 2024 Tipo de documento: Article
Texto completo
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XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Titânio / Flavonoides / Fagopyrum / Aminoácidos / Valor Nutritivo Idioma: En Ano de publicação: 2024 Tipo de documento: Article