Hydroperoxide formation in soybean seeds during storage

Clark, P. K.; Snyder, Harry E.

doi:10.1007/bf02657691

Cited by 22 publications

(16 citation statements)

References 6 publications

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“…1) and an increase in the mean germination time, which is an indication of declining seed vigour (Tab. This loss of germinability has been attributed to the oxidative damage caused during ageing (Haider et al 1983, Gidrol et al 1989, Bailly et al 1996, De Paula et al 1996, which is consistent with the results found for seeds of other species (Buchvarov and Gantcheff 1984, Hailstones and Smith 1988, Clark and Snyder 1991, Sung and Jeng 1994, Sung 1996. A similar effect was observed in aged or deteriorated sunflower seeds (Gidrol et al 1989, Bailly et al 1996, De Paula et al 1996.…”

Section: Discussionsupporting

confidence: 84%

Ageing-induced changes in glutathione system of sunflower seeds

Torres¹,

Paula²,

Perez-Otaola³

et al. 1997

Physiol Plant

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Ageing-induced changes in glutathione system of sunflower seeds. -Physiol. Plant. 101: 807-814.The glutathione system is thought to be involved in defence mechanisms present in plant tissues. The efficacy of this system was evaluated in large seeds of sunflower {Helianthus annuus L. cv. Peredovik) in response to accelerated ageing (43°C/75% relative humidity from 1 to 11 days). Differences between the embryo axis and cotyledons in relation to the glutathione system were also investigated. Additionally, lipid peroxidation was determined by measuring the malondialdehyde (MDA) content. All assays were performed using dry seeds and seeds subsequently hydrated by imbibition in distilled water for 12 h at 25°C. Accelerated ageing caused a marked decrease in seed viability, accompanied by an increase in mean germination time. There were no changes in total glutathione in dry seeds. However, the distribution in its reduced (GSH) and oxidized (GSSG) forms revealed that ageing produced a slow conversion from GSH to GSSG. As the ageing period increased, this effect was accompanied by a decrease in glutathione reductase (GR, EC 1.6.4.2) activity. The results also indicated that the GSH system exerts a different response in the embryo axis as compared with the cotyledon: (1) the GSH levels decreased less in the cotyledons than in axes of aged seeds, and (2) the GSSG level in cotyledons was independent of ageing, while its amount increased in aged embryo axes. These different responses, in conjunction with the lower MDA levels in large as compared with small seeds, indicate a possible protective role of the reserve lipids. The efficacy of the GSH system in aged seeds was associated with seed viability, as revealed by multiple regression analysis. Upon imbibition, aged seeds were able to restore their GSH levels, reaching values approximating those of unaged seeds.

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Section: Discussionsupporting

confidence: 84%

Ageing-induced changes in glutathione system of sunflower seeds

Torres¹,

Paula²,

Perez-Otaola³

et al. 1997

Physiol Plant

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“…1988), although a series of other deteriorative changes such as damage to proteins and nucleic acids occurs (reviewed by McDonald 1999). Modification of membrane composition and function affects seed quality by decreasing seed germination and normal development (Wilson and McDonald 1986, Halistones and Smith 1988, Pukacka and Kuppier 1988, Clark and Synder 1991).…”

Section: Introductionmentioning

confidence: 99%

Non‐enzymatic protein modification by the Maillard reaction reduces the activities of scavenging enzymes in Vigna radiata

Murthy

Liang

Kumar

et al. 2002

Physiologia Plantarum

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The non-enzymatic modification of proteins through the Maillard reaction plays an important role in the loss of seed viability during seed storage. In the present study we examined whether the Maillard reaction reduces the activities of scavenging enzymes in Vigna radiata (mung bean) seeds during storage. Seeds were stored under various conditions for different duration. Maillard products were monitored by measuring protein fluorescence, and the activities of glutathione reductase (GR), superoxide dismutase (SOD), ascorbate peroxidase (APX), catalase (CAT) and peroxidase (POX) were determined. The accumulation of Maillard products in seed axes increased during storage with increasing moisture content and temperature, and was correlated with the decline in seed vigour. The activities of GR, CAT and APX decreased in proportion to the increase in Maillard products at all the moisture contents and temperatures tested. These enzymatic changes were also correlated with seed vigour. However, the activities of SOD and POX remained unchanged and appeared to be less sensitive to the Maillard reaction.

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“…In the presence of lipoxygenase and oxygen, unsaturated fatty acids form peroxides . Through the action of hydroperoxide lyase, these lead to the formation of hexanal isomers and the low molecular mass acids that are responsible for rancidity . The most intense bitter taste and the astringency observed in tofu made from aged soybean are related to the conversion of isoflavone glucosides to aglycones.…”

Section: Resultsmentioning

confidence: 99%