Factors Affecting Isoflavone Content in Soybean Seeds Grown in Thailand

Abstract

Soybeans are the most common source of isoflavones in human foods. The objectives of this study were to determine the effects of Thai soybean variety, planting date, physical seed quality, storage condition, planting location, and crop year on isoflavone content, as well as to analyze the relationship between seed viability and isoflavone content in soybean seeds grown in Thailand. Isoflavone content in Thai soybeans varied considerably depending on such factors as variety, physical seed quality, crop year, planting date (even in the same crop year), and planting location. Most varieties (except for Nakhon Sawan 1 and Sukhothai 1) had significantly higher isoflavone content when planted in early rather than in late dry season. Additionally, seed viability as well as long-term storage at 10 ∘ C or at ambient condition seemed unlikely to affect isoflavone content in Thai soybean varieties. Isoflavone content in soybean seeds grown in Thailand depends on multiple genetic and environmental factors. Some varieties (Nakhon Sawan 1 and Sukhothai 1) exhibited moderately high isoflavone content regardless of sowing date. Soybeans with decreased seed viability still retained their isoflavone content.

Variability of Isoflavone Content in Soy Milk Products Commercially Available in Thailand

“…28 The ratio of genistein and its β-glycoside conjugate to daidzein and its β-glycoside conjugate observed in the present study was around 1:1 to 2:1, which is comparable to Thai soybean varieties reported in previous research. 29 Genistein and its β-glycoside conjugate were the main isoflavones in soy milk, accounting for 49.0-64.0% of the total isoflavones. Variations in the proportion (or the amount) of genistein and its glycoside conjugate in different soy milk products may be of clinical relevance, since lines of evidence suggest that genistein appears to be the most biologically active component, responsible for the beneficial effects of isoflavones in soy-based products.…”

Nutritional Benefit of Soybean and Its Advancement in Research

“…In spite of the fact that discoveries exist for an assortment of genotypes, in an assortment of conditions. Epidemiological and clinical investigations of postmenopausal ladies have proposed that isoflavones diminish their danger of osteoporosis and cardiovascular illnesses while reducing vasomotor symptoms [3]. Soybean has progressively turned out to be a standout amongst the most critical and flexible leguminous harvests, utilized as both a sustenance and feed source.…”

Determination of isoflavone (genistein and daidzein) concentration of soybean seed as affected by environment and management inputs

“…Isoflavones are phenolic compounds used to prevent and treat chronic diseases and represent the most common group of phytoestrogens, which are structurally similar to estradiol‐17 β , the most potent mammalian estrogen . Isoflavones exhibit three aglycone structures, which enter into three‐glycoside conjugates, each with a corresponding acetyl and malonyl glycoside conjugate . Daidzein and genistein are isoflavone aglycones having a 3‐phenylchroman skeleton, and are mainly found in soybean and soy products as well as in other species of the Fabaceae family .…”