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Effects of Sodium Selenite and Germination on the Sprouting of Chickpeas (Cicer arietinum L.) and Its Content of Selenium, Formononetin and Biochanin A in the Sprouts

Biological Trace Element Research volume 146, pages 376–380 (2012)Cite this article

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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Acknowledgement

This work was supported by the Natural Science Foundation of Shandong province (Z2008C09).

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Affiliations

  1. Department of Biological Sciences, Taishan Medical University, Tai’an, 271000, Shandong, People’s Republic of China

    Ling Zhang & Zuoli Xia

  2. Department of School Health, Shandong Agricultural University, Tai’an, 271018, Shandong, People’s Republic of China

    Qing Li

  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

    Xiaoda Yang

Authors
  1. Ling Zhang
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  2. Qing Li
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  3. Xiaoda Yang
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  4. Zuoli Xia
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Correspondence to Xiaoda Yang or Zuoli Xia.

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Zhang, L., Li, Q., Yang, X. et al. Effects of Sodium Selenite and Germination on the Sprouting of Chickpeas (Cicer arietinum L.) and Its Content of Selenium, Formononetin and Biochanin A in the Sprouts. Biol Trace Elem Res 146, 376–380 (2012). https://doi.org/10.1007/s12011-011-9261-0

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  • DOI: https://doi.org/10.1007/s12011-011-9261-0

Keywords

  • Sodium selenite
  • Chickpea sprouts
  • Isoflavones
  • Biochanin A
  • Formononetin