General Information of Species (ID: SP0098)
  Species Name
Lens culinaris
  Species Genus Lens
  Species Family Fabaceae
  Studied Organism Lentil var. Tina
  External Links
Taxonomy ID 3864
CMAUP ID NPO22782
NPASS ID NPO22782

 The Content Variation of Natural Product Induced by Different Factor(s)
      H2O2 Treatment; Mannitol Treatment; NaCl Treatment; High Temperature Treatment; Low Temperature Treatment [1]
              Factor Info Click to show the detail information of this Factor
               Experiment Detail
Seeds were sterilized in 1% (v/v) sodium hypochloride (Sigma-Aldrich, USA) for 10 min, then drained and washed with distilled water until they reached neutral pH. They were placed in distilled water and soaked for 6 h at 25 ℃ . Seeds were dark germinated for 8 days in a growth chamber (SANYO MLR-350H) on Petri dishes (125 mm) lined with absorbent paper. Seedlings were watered with 5 ml of Milli-Q water daily. Sprout (8-day-old) samples were gently collected, weighed (fresh mass), rapidly frozen and kept in polyethylene bags at -20 ℃ . For each treatment, three replicates were performed.Elicitation conditions were selected in previous screening studies. For the experiments, temperature (4 ℃ and 40 ℃ - TC and TH, respectively), H2O2 (20 mM and 200 mM - Ox1 and Ox2, respectively), mannitol (200 mM and 600 mM - Os1 and Os2, respectively) and NaCl (100 mM and 300 mM - S-Os1 and S-Os2, respectively) were selected as abiotic elicitors. All solutions were freshly prepared before each application. Mannitol (Os1, Os2), NaCl (S-O1, S-O2) and H2O2 (Ox1) treatments were applied by watering daily (not soaking) 2-day-old sprouts with 5 ml of test solution. For Ox2 (200 mM H2O2) treatment 2-day-old seedlings were only once watered with 5 ml of 200 mM H2O2 and then cultivated under standard conditions. For temperature conditioning treatment, 2-day-old sprouts were incubated at 4 ℃ and 40 ℃ (TC and TH, respectively) for 1 h and then cultivated under standard conditions. Sprout (8-day-old) samples were gently collected, weighed (fresh mass), rapidly frozen and kept in polyethylene bags at -20 ℃ .
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               Factor Function
Application of abiotic elicitors (environmental shocks) was an effective method for improvement of sprout pro-health potential via an increase of phenolic contents and subsequent elevation of antioxidant potential. Innovative application of elicitors on 2-day-old sprouts (not seed) allowed the elimination of the unfavorable influence of the factors employed on germination yield and biomass production. Assuming that the optimal germination conditions are those which most effectively increase the antioxidant potential without any negative influence on biomass accumulation and nutritional quality the elicitation with 20 mM H2O2 for the future applications is recommended.
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   Normal condition    ( Part: Sprouts; Location: NA )
               NP Name Link Formula PubChem ID NP Content
 
Caffeic Acid
   NP Info                 C9H8O4         689043  
NP Content: 0.00864 ± 0.0004 mg/g flour
 
4-Hydroxycinnamic Acid
   NP Info                 C9H8O3         637542  
NP Content: 0.03308 ± 0.001 mg/g flour
 
Gallic Acid
   NP Info                 C7H6O5         370  
NP Content: 0.00048 ± 0.00008 mg/g flour
 
3,4-Dihydroxybenzoic Acid
   NP Info                 C7H6O4         72  
NP Content: 4.40 ± 0.03 mg/g flour
 
Salicylic Acid
   NP Info                 C7H6O3         338  
NP Content: 0.0283 ± 0.0012 mg/g flour
 
Benzoic Acid
   NP Info                 C7H6O2         243  
NP Content: 0.01868 ± 0.0029 mg/g flour
 
Proanthocyanidins
   NP Info                 C30H26O13         122173182  
NP Content: 0.91 ± 0.03 mg/g flour
 
Chlorogenic Acid
   NP Info                 C16H18O9         1794427  
NP Content: 0.00305 ± 0.0008 mg/g flour
 
Cianidanol
   NP Info                 C15H14O6         9064  
NP Content: 0.38 ± 0.02 mg/g flour
 
Cianidanol
   NP Info                 C15H14O6         9064  
NP Content: 0.04856 ± 0.0019 mg/g flour
 
5,7-Dihydroxy-2-(4-Hydroxyphenyl)Chroman-4-One
   NP Info                 C15H12O5         932  
NP Content: 0.00005 ± 0.0001 mg/g flour
 
Quercetin
   NP Info                 C15H10O7         5280343  
NP Content: 0.00416 ± 0.0002 mg/g flour
 
Kaempferol
   NP Info                 C15H10O6         5280863  
NP Content: 0.00269 ± 0.00011 mg/g flour
 
Daidzein
   NP Info                 C15H10O4         5281708  
NP Content: 0.00017 ± 0.00001 mg/g flour
 
Ferulic Acid
   NP Info                 C10H10O4         445858  
NP Content: 0.00108 ± 0.0001 mg/g flour
   Induction with 20 mM H2O2    ( Part: Sprouts; Location: NA )
               NP Name Link Formula PubChem ID NP Content
 
Caffeic Acid
   NP Info                 C9H8O4         689043  
NP Content: 0.00722 ± 0.0007 mg/g flour
 
4-Hydroxycinnamic Acid
   NP Info                 C9H8O3         637542  
NP Content: 0.05143 ± 0.0027 mg/g flour
 
Gallic Acid
   NP Info                 C7H6O5         370  
NP Content: 0.00105 ± 0.00061 mg/g flour
 
Salicylic Acid
   NP Info                 C7H6O3         338  
NP Content: 0.03725 ± 0.0046 mg/g flour
 
Benzoic Acid
   NP Info                 C7H6O2         243  
NP Content: 0.02282 ± 0.0026 mg/g flour
 
Proanthocyanidins
   NP Info                 C30H26O13         122173182  
NP Content: 0.86 ± 0.03 mg/g flour
 
Chlorogenic Acid
   NP Info                 C16H18O9         1794427  
NP Content: 0.00589 ± 0.0003 mg/g flour
 
Cianidanol
   NP Info                 C15H14O6         9064  
NP Content: 0.11014 ± 0.003 mg/g flour
 
5,7-Dihydroxy-2-(4-Hydroxyphenyl)Chroman-4-One
   NP Info                 C15H12O5         932  
NP Content: 0.00267 ± 0.00062 mg/g flour
 
Quercetin
   NP Info                 C15H10O7         5280343  
NP Content: 0.00387 ± 0.0001 mg/g flour
 
Kaempferol
   NP Info                 C15H10O6         5280863  
NP Content: 0.00432 ± 0.0002 mg/g flour
 
Daidzein
   NP Info                 C15H10O4         5281708  
NP Content: 0.00027 ± 0.00001 mg/g flour
 
Ferulic Acid
   NP Info                 C10H10O4         445858  
NP Content: 0.00294 ± 0.0009 mg/g flour
 
Total Flavonoids
   NP Info                 NA         NA
NP Content: 0.59 ± 0.01 mg/g flour
 
Total Phenolics
   NP Info                 NA         NA
NP Content: 4.74 ± 0.14 mg/g flour
   Induction with 200 mM H2O2    ( Part: Sprouts; Location: NA )
               NP Name Link Formula PubChem ID NP Content
 
Caffeic Acid
   NP Info                 C9H8O4         689043  
NP Content: 0.00713 ± 0.0003 mg/g flour
 
4-Hydroxycinnamic Acid
   NP Info                 C9H8O3         637542  
NP Content: 0.04212 ± 0.0029 mg/g flour
 
Gallic Acid
   NP Info                 C7H6O5         370  
NP Content: 0.00066 ± 0.00042 mg/g flour
 
Salicylic Acid
   NP Info                 C7H6O3         338  
NP Content: 0.03045 ± 0.0023 mg/g flour
 
Benzoic Acid
   NP Info                 C7H6O2         243  
NP Content: 0.0135 ± 0.0019 mg/g flour
 
Proanthocyanidins
   NP Info                 C30H26O13         122173182  
NP Content: 0.63 ± 0.01 mg/g flour
 
Chlorogenic Acid
   NP Info                 C16H18O9         1794427  
NP Content: 0.00865 ± 0.0002 mg/g flour
 
Cianidanol
   NP Info                 C15H14O6         9064  
NP Content: 0.12128 ± 0.0021 mg/g flour
 
5,7-Dihydroxy-2-(4-Hydroxyphenyl)Chroman-4-One
   NP Info                 C15H12O5         932  
NP Content: 0.00174 ± 0.00064 mg/g flour
 
Quercetin
   NP Info                 C15H10O7         5280343  
NP Content: 0.0014 ± 0.0002 mg/g flour
 
Kaempferol
   NP Info                 C15H10O6         5280863  
NP Content: 0.00009 ± 0.00004 mg/g flour
 
Daidzein
   NP Info                 C15H10O4         5281708  
NP Content: 0.00072 ± 0.00012 mg/g flour
 
Ferulic Acid
   NP Info                 C10H10O4         445858  
NP Content: 0.00209 ± 0.0009 mg/g flour
 
Total Flavonoids
   NP Info                 NA         NA
NP Content: 0.50 ± 0.00 mg/g flour
 
Total Phenolics
   NP Info                 NA         NA
NP Content: 3.96 ± 0.13 mg/g flour
   Induction with 200 mM mannitol    ( Part: Sprouts; Location: NA )
               NP Name Link Formula PubChem ID NP Content
 
Caffeic Acid
   NP Info                 C9H8O4         689043  
NP Content: 0.00783 ± 0.0002 mg/g flour
 
4-Hydroxycinnamic Acid
   NP Info                 C9H8O3         637542  
NP Content: 0.03752 ± 0.001 mg/g flour
 
Gallic Acid
   NP Info                 C7H6O5         370  
NP Content: 0.00058 ± 0.00003 mg/g flour
 
Salicylic Acid
   NP Info                 C7H6O3         338  
NP Content: 0.04288 ± 0.0017 mg/g flour
 
Benzoic Acid
   NP Info                 C7H6O2         243  
NP Content: 0.00157 ± 0.0014 mg/g flour
 
Proanthocyanidins
   NP Info                 C30H26O13         122173182  
NP Content: 1.19 ± 0.04 mg/g flour
 
Chlorogenic Acid
   NP Info                 C16H18O9         1794427  
NP Content: 0.00691 ± 0 mg/g flour
 
Cianidanol
   NP Info                 C15H14O6         9064  
NP Content: 0.02677 ± 0.0021 mg/g flour
 
5,7-Dihydroxy-2-(4-Hydroxyphenyl)Chroman-4-One
   NP Info                 C15H12O5         932  
NP Content: 0.00053 ± 0.00006 mg/g flour
 
Quercetin
   NP Info                 C15H10O7         5280343  
NP Content: 0.00965 ± 0.0015 mg/g flour
 
Kaempferol
   NP Info                 C15H10O6         5280863  
NP Content: 0.00002 ± 0 mg/g flour
 
Daidzein
   NP Info                 C15H10O4         5281708  
NP Content: 0.00156 ± 0.00014 mg/g flour
 
Ferulic Acid
   NP Info                 C10H10O4         445858  
NP Content: 0.00186 ± 0.0001 mg/g flour
 
Total Flavonoids
   NP Info                 NA         NA
NP Content: 0.50 ± 0.02 mg/g flour
 
Total Phenolics
   NP Info                 NA         NA
NP Content: 5.13 ± 0.22 mg/g flour
   Induction with 600 mM mannitol    ( Part: Sprouts; Location: NA )
               NP Name Link Formula PubChem ID NP Content
 
Caffeic Acid
   NP Info                 C9H8O4         689043  
NP Content: 0.01148 ± 0.0008 mg/g flour
 
4-Hydroxycinnamic Acid
   NP Info                 C9H8O3         637542  
NP Content: 0.03411 ± 0.0024 mg/g flour
 
Gallic Acid
   NP Info                 C7H6O5         370  
NP Content: 0.00078 ± 0.00002 mg/g flour
 
Salicylic Acid
   NP Info                 C7H6O3         338  
NP Content: 0.03954 ± 0.0022 mg/g flour
 
Benzoic Acid
   NP Info                 C7H6O2         243  
NP Content: 0.0175 ± 0.0023 mg/g flour
 
Proanthocyanidins
   NP Info                 C30H26O13         122173182  
NP Content: 1.73 ± 0.05 mg/g flour
 
Chlorogenic Acid
   NP Info                 C16H18O9         1794427  
NP Content: 0.0142 ± 0.001 mg/g flour
 
Cianidanol
   NP Info                 C15H14O6         9064  
NP Content: 0.03986 ± 0.0068 mg/g flour
 
5,7-Dihydroxy-2-(4-Hydroxyphenyl)Chroman-4-One
   NP Info                 C15H12O5         932  
NP Content: 0.00171 ± 0.00017 mg/g flour
 
Quercetin
   NP Info                 C15H10O7         5280343  
NP Content: 0.01117 ± 0.0001 mg/g flour
 
Kaempferol
   NP Info                 C15H10O6         5280863  
NP Content: 0.00001 ± 0 mg/g flour
 
Daidzein
   NP Info                 C15H10O4         5281708  
NP Content: 0.00106 ± 0.00012 mg/g flour
 
Ferulic Acid
   NP Info                 C10H10O4         445858  
NP Content: 0.0023 ± 0.0002 mg/g flour
 
Total Flavonoids
   NP Info                 NA         NA
NP Content: 0.70 ± 0.11 mg/g flour
 
Total Phenolics
   NP Info                 NA         NA
NP Content: 6.52 ± 0.13 mg/g flour
   Induction with 100 mM NaCl    ( Part: Sprouts; Location: NA )
               NP Name Link Formula PubChem ID NP Content
 
Caffeic Acid
   NP Info                 C9H8O4         689043  
NP Content: 0.00406 ± 0.0002 mg/g flour
 
4-Hydroxycinnamic Acid
   NP Info                 C9H8O3         637542  
NP Content: 0.03095 ± 0.0015 mg/g flour
 
Gallic Acid
   NP Info                 C7H6O5         370  
NP Content: 0.00379 ± 0.00014 mg/g flour
 
Salicylic Acid
   NP Info                 C7H6O3         338  
NP Content: 0.0275 ± 0.0006 mg/g flour
 
Benzoic Acid
   NP Info                 C7H6O2         243  
NP Content: 0.00607 ± 0.001 mg/g flour
 
Proanthocyanidins
   NP Info                 C30H26O13         122173182  
NP Content: 0.76 ± 0.05 mg/g flour
 
Chlorogenic Acid
   NP Info                 C16H18O9         1794427  
NP Content: 0.00327 ± 0.0002 mg/g flour
 
Cianidanol
   NP Info                 C15H14O6         9064  
NP Content: 0.00656 ± 0.0001 mg/g flour
 
5,7-Dihydroxy-2-(4-Hydroxyphenyl)Chroman-4-One
   NP Info                 C15H12O5         932  
NP Content: 0.00023 ± 0.00014 mg/g flour
 
Quercetin
   NP Info                 C15H10O7         5280343  
NP Content: 0.00433 ± 0.0004 mg/g flour
 
Kaempferol
   NP Info                 C15H10O6         5280863  
NP Content: 0.0068 ± 0.00027 mg/g flour
 
Daidzein
   NP Info                 C15H10O4         5281708  
NP Content: 0.00014 ± 0 mg/g flour
 
Ferulic Acid
   NP Info                 C10H10O4         445858  
NP Content: 0.00098 ± 0.0001 mg/g flour
 
Total Flavonoids
   NP Info                 NA         NA
NP Content: 0.43 ± 0.04 mg/g flour
 
Total Phenolics
   NP Info                 NA         NA
NP Content: 4.19 ± 0.15 mg/g flour
   Induction with 300 mM NaCl    ( Part: Sprouts; Location: NA )
               NP Name Link Formula PubChem ID NP Content
 
Caffeic Acid
   NP Info                 C9H8O4         689043  
NP Content: 0.00665 ± 0.0008 mg/g flour
 
4-Hydroxycinnamic Acid
   NP Info                 C9H8O3         637542  
NP Content: 0.02921 ± 0.0026 mg/g flour
 
Gallic Acid
   NP Info                 C7H6O5         370  
NP Content: 0.00159 ± 0 mg/g flour
 
Salicylic Acid
   NP Info                 C7H6O3         338  
NP Content: 0.03386 ± 0.0026 mg/g flour
 
Benzoic Acid
   NP Info                 C7H6O2         243  
NP Content: 0.02834 ± 0.001 mg/g flour
 
Proanthocyanidins
   NP Info                 C30H26O13         122173182  
NP Content: 1.63 ± 0.11 mg/g flour
 
Chlorogenic Acid
   NP Info                 C16H18O9         1794427  
NP Content: 0.01194 ± 0.0001 mg/g flour
 
Cianidanol
   NP Info                 C15H14O6         9064  
NP Content: 0.03924 ± 0.0008 mg/g flour
 
5,7-Dihydroxy-2-(4-Hydroxyphenyl)Chroman-4-One
   NP Info                 C15H12O5         932  
NP Content: 0.00074 ± 0.00006 mg/g flour
 
Quercetin
   NP Info                 C15H10O7         5280343  
NP Content: 0.0028 ± 0.0002 mg/g flour
 
Kaempferol
   NP Info                 C15H10O6         5280863  
NP Content: 0.00002 ± 0 mg/g flour
 
Daidzein
   NP Info                 C15H10O4         5281708  
NP Content: 0.0001 ± 0.00001 mg/g flour
 
Ferulic Acid
   NP Info                 C10H10O4         445858  
NP Content: 0.00286 ± 0.0001 mg/g flour
 
Total Flavonoids
   NP Info                 NA         NA
NP Content: 0.79 ± 0.02 mg/g flour
 
Total Phenolics
   NP Info                 NA         NA
NP Content: 6.56 ± 0.33 mg/g flour
   Induction at 4 ℃     ( Part: Sprouts; Location: NA )
               NP Name Link Formula PubChem ID NP Content
 
Caffeic Acid
   NP Info                 C9H8O4         689043  
NP Content: 0.00449 ± 0.0003 mg/g flour
 
4-Hydroxycinnamic Acid
   NP Info                 C9H8O3         637542  
NP Content: 0.02485 ± 0.0009 mg/g flour
 
Gallic Acid
   NP Info                 C7H6O5         370  
NP Content: 0.00096 ± 0.00016 mg/g flour
 
Salicylic Acid
   NP Info                 C7H6O3         338  
NP Content: 0.0425 ± 0.0025 mg/g flour
 
Benzoic Acid
   NP Info                 C7H6O2         243  
NP Content: 0.00622 ± 0.0016 mg/g flour
 
Proanthocyanidins
   NP Info                 C30H26O13         122173182  
NP Content: 0.88 ± 0.02 mg/g flour
 
Chlorogenic Acid
   NP Info                 C16H18O9         1794427  
NP Content: 0.00996 ± 0.0005 mg/g flour
 
Cianidanol
   NP Info                 C15H14O6         9064  
NP Content: 0.0211 ± 0.0009 mg/g flour
 
5,7-Dihydroxy-2-(4-Hydroxyphenyl)Chroman-4-One
   NP Info                 C15H12O5         932  
NP Content: 0.00149 ± 0.00003 mg/g flour
 
Quercetin
   NP Info                 C15H10O7         5280343  
NP Content: 0.00124 ± 0 mg/g flour
 
Kaempferol
   NP Info                 C15H10O6         5280863  
NP Content: 0.00093 ± 0.00004 mg/g flour
 
Daidzein
   NP Info                 C15H10O4         5281708  
NP Content: 0.00012 ± 0.00001 mg/g flour
 
Ferulic Acid
   NP Info                 C10H10O4         445858  
NP Content: 0.00116 ± 0 mg/g flour
 
Total Flavonoids
   NP Info                 NA         NA
NP Content: 0.28 ± 0.01 mg/g flour
 
Total Phenolics
   NP Info                 NA         NA
NP Content: 4.02 ± 0.14 mg/g flour
   Induction at 40 ℃    ( Part: Sprouts; Location: NA )
               NP Name Link Formula PubChem ID NP Content
 
Caffeic Acid
   NP Info                 C9H8O4         689043  
NP Content: 0.00838 ± 0.0006 mg/g flour
 
4-Hydroxycinnamic Acid
   NP Info                 C9H8O3         637542  
NP Content: 0.03502 ± 0.0063 mg/g flour
 
Gallic Acid
   NP Info                 C7H6O5         370  
NP Content: 0.00142 ± 0.00002 mg/g flour
 
Salicylic Acid
   NP Info                 C7H6O3         338  
NP Content: 0.04347 ± 0.0025 mg/g flour
 
Benzoic Acid
   NP Info                 C7H6O2         243  
NP Content: 0.01568 ± 0.0002 mg/g flour
 
Proanthocyanidins
   NP Info                 C30H26O13         122173182  
NP Content: 0.88 ± 0.12 mg/g flour
 
Chlorogenic Acid
   NP Info                 C16H18O9         1794427  
NP Content: 0.01142 ± 0.0005 mg/g flour
 
Cianidanol
   NP Info                 C15H14O6         9064  
NP Content: 0.02895 ± 0.001 mg/g flour
 
5,7-Dihydroxy-2-(4-Hydroxyphenyl)Chroman-4-One
   NP Info                 C15H12O5         932  
NP Content: 0.0006 ± 0.00022 mg/g flour
 
Quercetin
   NP Info                 C15H10O7         5280343  
NP Content: 0.00354 ± 0.0006 mg/g flour
 
Kaempferol
   NP Info                 C15H10O6         5280863  
NP Content: 0.0013 ± 0.00005 mg/g flour
 
Daidzein
   NP Info                 C15H10O4         5281708  
NP Content: 0.00039 ± 0.00002 mg/g flour
 
Ferulic Acid
   NP Info                 C10H10O4         445858  
NP Content: 0.00141 ± 0.0002 mg/g flour
 
Total Flavonoids
   NP Info                 NA         NA
NP Content: 0.50 ± 0.04 mg/g flour
 
Total Phenolics
   NP Info                 NA         NA
NP Content: 5.10 ± 0.34 mg/g flour
References
1 Elicitation with abiotic stresses improves pro-health constituents, antioxidant potential and nutritional quality of lentil sprouts