In this study, the effects of sucrose on nutritional and functional composition as well as antioxidant activities in buckwheat sprouts during germination were investigated. Treatment with 1%, 2%, or 3% sucrose resulted in an increase in the amount of vitamins, four C-glycosylflavones, and rutin. Tocopherols and β-carotene in sprouts treated with 1%, 2%, and 3% sucrose were increased in a dose-dependent manner. Similarly, the sum of individual flavonoid was 1.35, 1.29, and 1.60 times higher than that of control sprouts. Sucrose treatment increased tyrosine and phenylalanine ammonia-lyase activities resulting in an increase in the flavonoid content. Moreover, treatment of HepG2 cells with buckwheat sprouts ameliorated oxidative damages by modulating reactive oxygen species production, malondialdehyde generation, and antioxidant enzyme activities. These results suggest that sucrose treatment could improve the nutritional composition and antioxidant effects of germinating buckwheat sprouts.

在这项研究中，研究了蔗糖对荞麦发芽过程中营养和功能成分以及抗氧化活性的影响。用1％，2％或3％的蔗糖处理会导致维生素C，4种C的含量增加-糖基黄酮和芦丁。用1％，2％和3％的蔗糖处理的豆芽中的生育酚和β-胡萝卜素以剂量依赖的方式增加。同样，单个黄酮的总和比对照新芽高1.35、1.29和1.60倍。蔗糖处理增加了酪氨酸和苯丙氨酸氨裂解酶的活性，导致类黄酮含量的增加。此外，用荞麦芽处理HepG2细胞可通过调节活性氧的产生，丙二醛的产生和抗氧化酶的活性来减轻氧化损伤。这些结果表明，蔗糖处理可以改善荞麦发芽的营养成分和抗氧化作用。