Isoflavone Content and its Relationship with Other Seed Quality Traits of Soybean Cultivars Collected in South Korea

  • Published : 2006.03.01

Abstract

The 117 soybean cultivars were collected from nine provinces in Korea, and various seed quality traits along with isoflavone contents were evaluated to elucidate their relationship. The 100-seed weight of the black soybean (31.2 g) was significantly higher (p<0.05) than yellow soybeans (28.6 g). The composition of genistein, daidzein, and glycitein accounted for 75.8, 22.8, and 1.4 % of total isoflavone in yellow soybean cultivars, while their compositions in black soybeans were 58.5, 39.7, and 1.8%, respectively. The mean contents of total isoflavone in yellow and black soybean were $l,561.6{\mu}g\;g^{-1}\;and\;l,018.3{\mu}g\;g^{-1}$. The isofalvone content showed significant variation among cultivars when classified by the seed size. In the yellow soybeans, total isoflavone content was higher in small size soybean cultivars $(1,776.0{\mu}g\;g^{-1})$ and medium size soybean cultivars $(1,714.3{\mu}g\;g^{-1})$ compared to large size ones $(1,518.5{\mu}g\;g^{-1})$. Genistein content was proved as the major factor determining the relationship between isoflavone content and 100-seed weights (r =-0.206*). Daidzein and glycitein, however, showed no significant relationship with the 100-seed weights. Isoflavone content was not significantly correlated with color parameters L (lightness) and a (redness) values, but color parameter b (yellowness) was positively correlated with glycitein (r=0.264*) in the yellow soybeans, while its negative correlation between daidzein (r=-0.245*) and total isoflavone (r=-0.256*) were observed in black soybeans. However, these findings suggested that the seed color value may not serve as an effective parameter for estimating the isoflavone intensity of the soybeans. Variation of protein and lipid contents between yellow soybeans (n=58) and black soybeans (n=59) was relatively stable, however, protein and lipid contents have no significant relationship with isoflavone content.

Keywords

References

  1. Anthony, M. S., T. B. Clarkson, C. L. Hughes, T. M. Morgan, and G. L. Burke. 1996. Soybean isoflavones improve cardiovascular risk factors without affecting the reproductive system of peripubertal rhesus monkeys. J. Nutr. 126 : 43-50 https://doi.org/10.1093/jn/126.1.43
  2. Barnes, S. H. Kim, T. G. Peterson, and J. Xu. 1998. Isoflavones and cancer - the estrogen paradox. J. Kor. Soybean Dig. 15 : 81-93
  3. Choung, M. G., I. Y. Baek, S. T. Kang, W. Y. Han, D. C. Shin, H. P. Moon, and K. H. Kang. 2001. Isolation and determination of anthocyanins in seed coats of black soybean (Glycine max (L.) Merr.) J. Agric. Food Chem. 49(12) : 5848-5851 https://doi.org/10.1021/jf010550w
  4. Dixon, R. A. and N. L. Paiva. 1995. Stress-induced phenylpropanoid metabolism. Plant Cell 7 : 1085-1097 https://doi.org/10.1105/tpc.7.7.1085
  5. Eldridge, A. and W. Kwolek. 1983. Soybean isoflavones effect of environment and variety on composition. J. Agric. Food Chem. 31 : 394-396 https://doi.org/10.1021/jf00116a052
  6. Espin, J. C., C. Soler-Rivas, H. J. Witchers, and C. Garcia-Viguera. 2001. Anthocyanin-based natural colorants: a new source of antiradical activity for foodstuff. J. Agric. Food Chem. 48 : 1588-1592 https://doi.org/10.1021/jf9911390
  7. Fotsis, T., M. Pepper, H. Adlercreutz, G. Fleischmann, T. Hase, R. Montesano, and L. Schweigerer. 1993. Genistein, a dietary-derived inhibitor of in vitro angiogenesis. Proc. Natl. Acad. Sci. 90 : 2690-2694
  8. Gibson, L.R. and R.E. Mullen. 1990. Soybean seed composition under high day night growth temperatures. J. Am. Oil Chem. Soc. 67 : 966-973 https://doi.org/10.1007/BF02541859
  9. Hoeck, J., W. Fehr, P. Murphy, and G. Welke. 2000. Influence of genotype and environment on isoflavone contents of soybean. Crop Sci. 40 : 48-51 https://doi.org/10.2135/cropsci2000.40148x
  10. Jung, W. S., O. Yu, S. Lau, D. O'Keefe, J. Odell, G. Fader, and B. McGonigle. 2000. Identification and expression of isoflavone synthase, the key enzyme for biosynthesis of isoflavones in legumes. Nat. Biotechnol. 18 : 208-212 https://doi.org/10.1038/72671
  11. Kim, J. J., S. H. Kim, S. J. Hahn, and I .M. Chung. 2005. Changing soybean isoflavone composition and contents under two different storage conditions over three years. Food Research Intemational 38 : 435-444 https://doi.org/10.1016/j.foodres.2004.11.001
  12. Kim, S. L., K. Y. Park, Y. H, Lee, and Y. H. Ryu. 2004. Seed quality of soybean produced from upland and drained-paddy field. Korean J. Crop Sci. 49(4) : 309-315
  13. Kim, S. L., H. B. Kim, H. Y. Chi, N. K. Park, J. R. Son, H. T. Yun, and S. J. Kim. 2005a. Variation of anthocyanins and isoflavones between yellow-cotyledon and green-cotyledon seeds of black soybean. Food Sci. Biotechnol. 14(6): 778-782
  14. Kim, S. L., H. Y. Chi, J. R. Son, N. K. Park, and S. N Ryu. 2005b. Physicochemical characteristics of soybean seed coat and relationship to seed lustre. Korean J. Crop Sci. 50(S) : 291-300
  15. Kim, S. L., Y. H. Lee, H. T. Yun, J. K. Moon, K. Y. Park, and J. I. Chung. 2005c. Variation of chemical components and their interaction with isoflavones in maturing soybean seeds. Korean J. Crop Sci. 50(4): 291-300
  16. Kudou, S., Y. Fleury, D. Welt, D. Magnolato, T. Uchida, and K. Kitamura. 1991. Malonyl isoflavone glycosides in soybeans seeds Glycine max (Merrill.). Agric. Biol. Chem. 55 : 2227-2233 https://doi.org/10.1271/bbb1961.55.2227
  17. Lee, S. J., Y. Weikai, J. K. Ahn, and I. M. Chung. 2003. Effects of year, site, genotype and their interactions on various soybean isoflavones. Field Crop Res. 81 : 181-192 https://doi.org/10.1016/S0378-4290(02)00220-4
  18. Molteni, A., L. Brizio-Molteni, and V. Persky. 1995. In vitro hormonal effects of soybean isoflavones. J. Nutr. 125 : 751-756
  19. Mullin, W. J. and W. Xu. 2001. Study of soybean seed coat components and their relationship to water absorption. J. Agric. Food Chem. 29: 5331-5335
  20. Philippe, S., Z. Wenju, L. S. Donald, and D. Wenhua. 2004. Isoflavone content of soybean cultivars grown in eastern Canada. Journal of the Science of Food and Agriculture 84(11): 1327-1332 https://doi.org/10.1002/jsfa.1825
  21. Tsukamoto, C., S. Shimada, K. Igita, S. Kudou, M. Kokubun, K. Okubo, and K. Kitamura. 1995. Factors affecting isoflavone content in soybean seeds: Changes in isoflavones, saponins, and composition of fatty acids at different temperatures during seed development. J. Agric. Food Chem. 43: 1184-1192 https://doi.org/10.1021/jf00053a012
  22. Wang, H. and P. Murphy. 1994. Isoflavone composition of American and Japanese soybeans in Iowa: Effects of variety, crop year, and location. J. Agric. Food. Chem. 42: 1674-1677 https://doi.org/10.1021/jf00044a017