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Sucrose enhances the accumulation of anthocyanins and glucosinolates in broccoli sprouts

2011; Elsevier BV; Volume: 129; Issue: 3 Linguagem: Inglês

10.1016/j.foodchem.2011.05.078

1873-7072

Rongfang Guo, Gaofeng Yuan, Qiaomei Wang,

Phytochemicals and Antioxidant Activities

The germination rate, fresh weight, as well as the contents of anthocyanins and glucosinolates in broccoli sprouts treated with different kinds of sugars, including sucrose, glucose, fructose, mannitol, and fructose/glucose (1:1), were investigated. The results showed that all the sugars induced the accumulation of anthocyanins and glucosinolates with sucrose being the most effective one. In accordance with the accumulation of anthocyanins and glucosinolates, the antioxidant level increased while treated with sucrose. The effect of sucrose on expression of genes related to anthocyanin and glucosinolate biosynthesis were also investigated. The genes involved in the biosynthesis and transcriptional regulation of anthocyanin as well as glucosinolate biosynthetic gene Bo-Elong were all up-regulated by sucrose within 12h after the sucrose treatment. The application of sucrose improved the nutrition value of broccoli sprouts by enhancing the biosynthesis of anthocyanin and glucosinolate at the level of transcription.