dc.description.abstract | Copyright © 2012 C. Jim´enez Mart´ınez et al. This is an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly
cited. The changes in SDS-PAGE proteins patterns, oligosaccharides and phenolic compounds of L. campestris seeds, were evaluated
during nine germination days. SDS-PAGE pattern showed 12 bands in the original protein seeds, while in the samples after 1–9
germination days, the proteins located in the range of 28–49 and 49–80 kDa indicated an important reduction, and there was an
increase in bands about 27 kDa. On the other hand, oligosaccharides showed more than 50% of decrease in its total concentration
after 4 germination days; nevertheless after the fifth day, the oligosaccharides concentration increases and rises more than 30%
of the original concentration. Phenolic compounds increased their concentration since the first germination day reaching until
450% more than the original seed level. The obtained results are related with liberation or increase of phenolic compounds
with antioxidant properties, allowing us to suggest that the germination would be used to produce legume foods for human
consumption with better nutraceutical properties. | |