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Comparison of lignans and phenolic acids in different varieties of germinated flaxseed (Linum usitatissimum L.) |
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| Authors: | Yixin Wu Hong Wang Yufu Wang Charles Stephen Brennan Margaret Anne Brennan Caisheng Qiu Xinbo Guo |
| Affiliation: | 1. School of Food Science and Engineering, Ministry of Education Engineering Research Centre of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), South China University of Technology, Guangzhou, 510640 China Contribution: Formal analysis (equal), Methodology (equal), Writing - original draft (equal);2. School of Food Science and Engineering, Ministry of Education Engineering Research Centre of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), South China University of Technology, Guangzhou, 510640 China Contribution: Conceptualization (equal), Data curation (equal), Methodology (equal), Software (equal);3. Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha, 410205 China Contribution: Resources (equal);4. School of Food Science and Engineering, Ministry of Education Engineering Research Centre of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), South China University of Technology, Guangzhou, 510640 China;5. Department of Wine, Food Molecular Biosciences, Lincoln University, Lincoln, 7647 New Zealand;6. Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha, 410205 China |
| Abstract: | The study aimed to evaluate the biosynthesis and accumulation of lignans, phenolic acids and also the antioxidant activities in 15 varieties of flax sprouts. The differential contents of lignans (13.30–8987 μg g−1) and phenolic acids (72.55–597.1 μg g−1) among 15 varieties of flax sprouts were observed. The total antioxidant activities ranged from 147.2 to 332.8 μmol TE g−1 in the flax sprouts. The expression levels of five genes in the lignin synthetic pathway were analysed using RT-qPCR, and the results showed dramatical differences among different flax sprouts. Relatively dispersed analysis was showed by principal component analysis (PCA), and 15 flax sprouts were grouped by hierarchical cluster analysis (HCA) based on their phenolic acids, lignan compounds, length, gene expression and antioxidants after germination, primarily in relation to variety specificity. Present results would be instructive guidance for bio-fortification breeding and functional foods innovation in flaxseeds. |
| Keywords: | antioxidant activity biosynthesis Flaxseeds germination lignan |