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<p>In this study, we investigated the effect of salicylic acid (SA) combined with blue light (BL) irradiation on the phenolic content of mung bean sprouts and its metabolic regulation mechanism. The phenolic monomers were characterized and quantified by high-performance liquid chromatography (HPLC). Meanwhile, 15 key genes for polyphenol biosynthesis were quantified by quantitative real-time polymerase chain reaction (qRT-PCR). The results showed that BL treatment increased the content of phenolics and the expression levels of most key genes for polyphenol synthesis in mung bean sprouts. Exposure to BL, 500 μM SA and 1000 µM SA treatments significantly increased the content and total antioxidant activity of caffeic acid, rutin, and 7-hydroxycoumarin in mung bean sprouts. Among them, B500 showed the best quality improvement, increasing total phenolic content (TPC) to 127.14 ± 4.22&#xa0;mg GAE/100&#xa0;g FW (1.72-fold) and ORAC (oxygen radical absorption capacity) value to 2.22 ± 0.03 mmol TE/100&#xa0;g FW (1.77-fold) compared to D0. Pearson’s analysis showed that <i>CHS</i>, <i>FLS</i>, <i>F3’5’H</i>, and <i>UFGT</i> correlated highly with rutin, and these genes together regulate rutin biosynthesis. In conclusion, 500 µM SA and BL treatment were the optimal conditions to increase the phenolic content and total antioxidant activity in mung bean sprouts, which provides new insights and a practical strategy for improving the nutritional quality of mung bean sprouts during germination under controlled light and SA treatments.</p>

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Regulation of Phenolics Accumulation by Blue Light and Salicylic Acid in Mung Bean Sprouts

  • 期刊论文

  • 发表日期：

    2026年4月13日

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  • Houyu Kang,
  • Yaoyao Cheng,
  • Xinbo Guo

摘要

In this study, we investigated the effect of salicylic acid (SA) combined with blue light (BL) irradiation on the phenolic content of mung bean sprouts and its metabolic regulation mechanism. The phenolic monomers were characterized and quantified by high-performance liquid chromatography (HPLC). Meanwhile, 15 key genes for polyphenol biosynthesis were quantified by quantitative real-time polymerase chain reaction (qRT-PCR). The results showed that BL treatment increased the content of phenolics and the expression levels of most key genes for polyphenol synthesis in mung bean sprouts. Exposure to BL, 500 μM SA and 1000 µM SA treatments significantly increased the content and total antioxidant activity of caffeic acid, rutin, and 7-hydroxycoumarin in mung bean sprouts. Among them, B500 showed the best quality improvement, increasing total phenolic content (TPC) to 127.14 ± 4.22 mg GAE/100 g FW (1.72-fold) and ORAC (oxygen radical absorption capacity) value to 2.22 ± 0.03 mmol TE/100 g FW (1.77-fold) compared to D0. Pearson’s analysis showed that CHS, FLS, F3’5’H, and UFGT correlated highly with rutin, and these genes together regulate rutin biosynthesis. In conclusion, 500 µM SA and BL treatment were the optimal conditions to increase the phenolic content and total antioxidant activity in mung bean sprouts, which provides new insights and a practical strategy for improving the nutritional quality of mung bean sprouts during germination under controlled light and SA treatments.