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Comparison of lignans and phenolic acids in different varieties of germinated flaxseed (Linum usitatissimum L.)
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2020-05-11 , DOI: 10.1111/ijfs.14619 Yixin Wu 1 , Hong Wang 1 , Yufu Wang 2 , Charles Stephen Brennan 1, 3 , Margaret Anne Brennan 3 , Caisheng Qiu 2 , Xinbo Guo 1
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2020-05-11 , DOI: 10.1111/ijfs.14619 Yixin Wu 1 , Hong Wang 1 , Yufu Wang 2 , Charles Stephen Brennan 1, 3 , Margaret Anne Brennan 3 , Caisheng Qiu 2 , Xinbo Guo 1
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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.
中文翻译：
不同发芽亚麻籽中木脂素和酚酸的比较（Linum usitatissimum L.）
该研究旨在评估木脂素，酚酸的生物合成和积累以及15种亚麻新芽的抗氧化活性。观察到15种亚麻芽中木脂素（13.30–8987μgg -1）和酚酸（72.55–597.1μgg -1）的含量差异。总抗氧化剂活性范围为147.2至332.8μmolTE g -1在亚麻新芽中。使用RT-qPCR分析了木质素合成途径中5个基因的表达水平，结果表明不同亚麻新芽之间存在显着差异。通过主成分分析（PCA）显示相对分散的分析，并根据发芽后的酚酸，木脂素化合物，长度，基因表达和抗氧化剂，主要与品种特异性相关，通过层次聚类分析（HCA）对15个亚麻芽进行分组。 。目前的结果将为亚麻种子的生物强化育种和功能性食品创新提供指导。
更新日期：2020-05-11
中文翻译：
不同发芽亚麻籽中木脂素和酚酸的比较（Linum usitatissimum L.）
该研究旨在评估木脂素，酚酸的生物合成和积累以及15种亚麻新芽的抗氧化活性。观察到15种亚麻芽中木脂素（13.30–8987μgg -1）和酚酸（72.55–597.1μgg -1）的含量差异。总抗氧化剂活性范围为147.2至332.8μmolTE g -1在亚麻新芽中。使用RT-qPCR分析了木质素合成途径中5个基因的表达水平，结果表明不同亚麻新芽之间存在显着差异。通过主成分分析（PCA）显示相对分散的分析，并根据发芽后的酚酸，木脂素化合物，长度，基因表达和抗氧化剂，主要与品种特异性相关，通过层次聚类分析（HCA）对15个亚麻芽进行分组。 。目前的结果将为亚麻种子的生物强化育种和功能性食品创新提供指导。
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