Effect of Magnetic Field Stimulation on Flavonoid Synthesis in Tartary Buckwheat (Fagopyrum tataricum Gaertn.) Sprouts

Abstract

Abstract: In this study, tartary buckwheat seeds were pretreated by different magnetic field intensities. During subsequent germination, the changes in the specific activity of three key enzymes including phenylalanine ammonia lyase (PAL), chalconeisomerase (CHI) and rutin-degrading enzymes (RDEs) and their relationships with total flavonoid content were explored. The results showed that (1) the same enzyme was induced to different extents by different magnetic field intensities: the biggest specific activity of PAL was attained at 0.3 T, whereas the specific activity of CHI reached the highest level at 0.2 T, and no significant difference in the specific activity of RDEs was observed when compared with the control; 2) the same magnetic field intensity induced different enzymes to different extents: PAL showed the biggest variation in its specific activity at 0.3 T, while the biggest variation was observed for CHI at 0.2 T; (3) the highest level (62.90 mg/g) of total flavonoids in germinated tartary buckwheat seeds was reached in response to the combined effect of three enzymes at 0.2 T. This study demonstrates that magnetic field stimulation can induce the production of flavonoids in tartary buckwheat seeds during germination.

Key words: magnetic field, tartary buckwheat (Fagopyrum tataricum Gaertn.) sprouts, enzyme specific activity, total flavonoids

CLC Number:

TS201

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