Effects of Sodium Selenite and Germination on the Sprouting of Chickpeas (<Emphasis Type="Italic">Cicer arietinum</Emphasis> L.) and Its Content of Selenium,Formononetin and Biochanin A in the Sprouts |
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| Authors: | Ling Zhang Qing Li Xiaoda Yang Zuoli Xia |
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| Institution: | (1) Department of Biological Sciences, Taishan Medical University, Tai’an, 271000, Shandong, People’s Republic of China;(2) Department of School Health, Shandong Agricultural University, Tai’an, 271018, Shandong, People’s Republic of China;(3) National Laboratory of Natural and Biomimetic Drugs, Department of Chemical Biology, School of Pharmaceutical Sciences, Peking University Health Science Center, 38 Xueyuan Road, Haidian District, Beijing, 100083, People’s Republic of China; |
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| Abstract: | To improve the nutritional value of chickpea food, selenium (Se)-rich chickpea sprouts were produced by germination of chickpea
seeds for 6 days at 28 centigrade in the presence of various concentrations of Na2SeO3 in germination solution. High concentrations of selenite were found to inhibit the growth of chickpea sprout and the biosynthesis
of isoflavones formononetin and biochanin A. However, chickpea sprouts could tolerate up to ∼50 mg/L of Na2SeO3, under which condition the product chickpea sprouts contained a high Se content (2.14 μg/g dry weight) and a moderate high
content of isoflavones (601.56 μg biochanin A/g dry weight and 578.11 μg formononetin/g dry weight). Se was incorporated in
chickpea sprout in the form of selenomethionine. Thus, Se-enriched chickpea sprouts may serve as a convenient dietary source
of Se and of isoflavones, including formononetin and biochanin A. |
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