The Inhibitory Effect Of Orientin In Mung Bean On Liver Cancer And The Effect Of Processing Mode On Its Activity

Mungbean is a kind of legume widely eaten by people,because it contains a large number of bioactive components,it has antioxidant,antibacterial,anti-inflammatory and anti-tumor activity and other functions.Therefore,in order to reveal the anti-tumor mechanism of mungbean,this paper selected mungbean polyphenols as the research object,clarifies the types of polyphenols in mung bean,reveals the mechanism of mung bean polyphenols on inducing apoptosis and inhibiting migration of liver cancer cells,analyzes the effect of processing on mung bean polyphenols,and provides powerful data supports for the processing and utilization of mung bean.In this paper,ultrasonic microwave synergistic extraction method was used to extract mung bean polyphenols,the content of polyphenols was detected by Folin phenol method,and the polyphenols in mung bean were qualitatively and quantitatively analyzed by Wide Target metabolomics of plant.The antioxidant activity of mung bean polyphenols extracts was analyzed by detecting DPPH free radical scavenging and total antioxidant capacity.The mechanism of apoptosis and migration inhibition of liver cells was studied by cell and molecular biological methods.On this basis,taking the extraction amount of mung bean polyphenols and the content of orientin as the index,the processing technology of cooking and germination was optimized,and analysis and processing of mung bean polyphenol content,orientin content and antioxidant capacity,in order to lay a theoretical foundation for the deep development and utilization of mung bean.The results showed that:(1)Mung bean polyphenols extraction.Single factor and orthogonal test were used to optimize the extraction process of mungbean polyphenols.The optimal conditions were: U-M treatment time 30 min,treatment temperature 45?,solid-liquid ratio 1:15(g/m L),ethanol concentration 60%,and polyphenol extraction amount 3.14 mg/g.Under these conditions,the DPPH free radical scavenging capacity of mung bean polyphenols was 84.27%,and the total antioxidant capacity was 28.56 U/m L.(2)Polyphenols from mung beans.Using wide target metabonomics of plants,46 polyphenols monomers were found in mung bean,among which epicatechin,quercetin and rutin were the common polyphenols.The polyphenols with relatively high content were apigetrin,orientin,dihydroquercetin,3-hydroxytyramine,epicatechin,isosakuranin,diosimin,rutin,diosmetin,(-)-epigallocatechin and so on.(3)The apoptosis and migration inhibition of liver cells was induced by orientin.By molecular and cellular biological methods,we found that rabdoside mainly regulates ROS level,MAPKs,STAT3 and NF-?B signaling pathway to induce apoptosis of liver cells,and TGF-?1 signaling pathway to inhibit migration of liver cells.(4)Effect of processing on polyphenols content of mung bean.The best processing parameters of cooking treatment: cooking power 400 W,cooking time 30 min,cooking solid-liquid ratio 1:20(g/m L),polyphenols extraction 2.44 mg/g,DPPH free radical scavenging ability 66.30%,total antioxidant capacity 23.56 U/m L;the best parameters of germination : germination days 4 d,germination temperature 35?,soaking time 12 h,polyphenols extraction 3.54 mg/g,DPPH free radical scavenging ability 94.10% and total antioxidant capacity 33.92 U/m L;Plant wide target metabolic analysis and antioxidant experiment results,discuss both the changes of the polyphenol content of the processing situation,analysis the cooked processing to lower part of the polyphenol content,antioxidant capacity fell,the germination process makes the most of mung bean polyphenols increase significantly,antioxidant activity,including the effect of inhibiting tumor orientin.Conclusion: the polyphenol compounds were identified in mung bean,and the mechanism of the inhibitory effect of orientin on apoptosis and migration of liver cells was clarified.The changes of polyphenol content and antioxidant activity after cooking and germination were analyzed.It can provide theoretical support for the development and utilization of mung bean and the research of functional food.