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Zhang, X, Bian, Z 
ORCID: https://orcid.org/0000-0002-8312-840X, Li, S, Chen, X and Lu, C ORCID: https://orcid.org/0000-0002-0064-4725,
2019.
Comparative analysis of phenolic compounds profile, antioxidant capacity, and expression of phenolic biosynthesis-related genes in soybean microgreens grown under different light spectra.
Journal of Agricultural and Food Chemistry.
ISSN 0021-8561
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Abstract
The Light-emitting diode (LED)-based light sources, which can selectively and quantitatively provide different spectra, have been frequently applied to manipulate plant growth and development. In this study, the effects of different LED light spectra on the growth, phenolic compounds profile, antioxidant capacity and transcriptional changes in genes regulating phenolic biosynthesis in soybean microgreens were investigated. The results showed that light illumination decreased the seedling length and yield but increased phenolic compounds content. Blue light and ultraviolet-A (UV-A) induced significant increases in total phenolic and total flavonoid content, as compared with the white light control. Sixty-six phenolic compounds were identified in the soybean samples, of which isoflavone, phenolic acid, and flavonol were the main components. Ten phenolic compounds obtained from the orthogonal partial least squares discriminant analysis (OPLS-DA) were reflecting the effect of light spectra. The antioxidant capacity was consistent with the phenolic metabolite levels, which showed higher levels under blue light and UV-A compared with the control. The highest transcript levels of phenolic biosynthesis-related genes were observed under blue light and UV-A. The transcript levels of GmCHI, GmFLS and GmIOMT were also upregulated under far-red and red light. Taken together, our findings suggested that the application of LED light could pave a green and effective way to produce phenolic compounds-enriched soybean microgreens with high nutrition quality, which could stimulate further investigations for improving plant nutritional value and should have a wide impact on maintaining human health.
| Item Type: | Journal article |
|---|---|
| Publication Title: | Journal of Agricultural and Food Chemistry |
| Creators: | Zhang, X., Bian, Z., Li, S., Chen, X. and Lu, C. |
| Publisher: | American Chemical Society (ACS) |
| Date: | 15 November 2019 |
| ISSN: | 0021-8561 |
| Identifiers: | Number Type 10.1021/acs.jafc.9b05594 DOI 1238264 Other |
| Divisions: | Schools > School of Animal, Rural and Environmental Sciences |
| Record created by: | Linda Sullivan |
| Date Added: | 26 Nov 2019 12:30 |
| Last Modified: | 31 May 2021 15:13 |
| URI: | https://irep.ntu.ac.uk/id/eprint/38520 |
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