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International Journal of Agronomy
Volume 2012 (2012), Article ID 387407, 7 pages
Research Article

Changes in Protein, Nonnutritional Factors, and Antioxidant Capacity during Germination of L. campestris Seeds

1Departamento de Graduados e Investigación en Alimentos, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Prol de Carpio y Plan de Ayala, 11340 México, DF, Mexico
2Biotecnología Alimentaria, Instituto Tecnológico y de Estudios Superiores de Monterrey, Campus Querétaro, Avenida Epigmenio González 500, Fraccionamiento San Pablo, 76130 Santiago de Querétaro, QRO, Mexico
3Centro de Investigación en Biotecnología Aplicada, IPN, Carretera Estatal Tecuexcomac-Tepetitla Km 1.5, 90700 Tepetitla de Lardizábal, TLAX, Mexico
4Departamento de Tecnología de Alimentos, INIA, Apdo 8111, 28080 Madrid, Spain

Received 11 May 2012; Accepted 23 November 2012

Academic Editor: Antonio M. De Ron

Copyright © 2012 C. Jiménez Martínez 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.