Seed maturity differentially mediates metabolic responses in black soybean

Lee, Jinwook; Hwang, Young Sun; Chang, Woo Suk; Moon, Jung Kyeong; Choung, Myoung-Gun

doi:10.1016/j.foodchem.2013.05.059

Cited by 27 publications

(24 citation statements)

References 35 publications

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“…Genetic breeding goals to increase oleic acid, and to reduce linoleic and linolenic acids, are important because they will contribute to improve oil stability, preventing oxidation and production of trans-fatty acids (Sarkar et al, 2015). Considering the growth stages, no major patterns were found among the genotypes, which corroborates the findings of Lee et al (2013), who reported that the responses for content of fatty acids are not consistent as a group for each seed maturity stages (R6, R7, and R8).…”

Section: Resultssupporting

confidence: 73%

“…It is noteworthy that higher amounts of total anthocyanins occurred at R7 maturity stage. Lee et al (2013) observed the same trend, explaining that as anthocyanins are water-soluble and unstable compounds, their content was reduced at R8 because of seed dehydration during maturation. Therefore, depending on the stage, like R8 at harvest, seed may have lower moisture and less anthocyanins.…”

Section: Resultssupporting

confidence: 53%

“…Grains harvested at different developmental stages of maturity (R6, R7, and R8) can be used for different type of products. The color, size, and chemical compounds (composition and concentration) of soybean grains change according to the plant maturity stages (Lee et al, 2013). Depending on the soybean genotype, grain color change from green (immature grain) to yellow, black, and brown (matured grain).…”

Section: Introductionmentioning

confidence: 99%

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Isoflavone, anthocyanin, and fatty acid contents of vegetable-type soybean grains at different maturity stages

Carrão-Panizzi

Silva

Leite

et al. 2019

Pesq. agropec. bras.

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How to cite CARRÃO-PANIZZI, M.C.; SILVA, B. dos S.; LEITE, R.S.; GODOY, R.L. de O.; SANTIAGO, M.C.P. de A.; FELBERG, I.; OLIVEIRA, M.C.N. de. Isoflavone, anthocyanin, and fatty acid contents of vegetable-type soybean grains at different maturity stages. Pesquisa Agropecuária Brasileira, v.54, e00032, 2019.Abstract -The objective of this work was to determine the oil, protein, fatty acid, isoflavone, and anthocyanin contents in soybean grains of different breeding lines and maturity stages. Evaluations were performed for the chemical profiles of black-(BRM09-50995) and of yellow-seed-coat (BRM11-51428 and BRM08-50643) breeding lines, harvested at the R6 (immature seeds), R7 (physiological maturity), and R8 (full maturity) maturity stages. Oil and protein contents increased from the R6 to the R8 stage, and BRM11-51428 showed the highest protein content. Palmitic, stearic, and linolenic fatty acids were higher at R6, and linoleic and oleic acids were higher at R7 and R8, respectively. At the R8 growth stage, BRM11-51428 and BRM 09-50995 showed the highest contents of oleic and linoleic acids, respectively, and the lowest content of linolenic acid. The amounts of isoflavone glucosides and aglucones were higher at R8, while malonyl forms were higher at R7. Total aglucones increased about three times from R6 to R8. BRM09-50995 showed the highest content of total isoflavones and anthocyanins, mainly at the R8 stage, which makes this lineage an option to process functional soybean food.

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Section: Resultssupporting

confidence: 73%

Section: Resultssupporting

confidence: 53%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Isoflavone, anthocyanin, and fatty acid contents of vegetable-type soybean grains at different maturity stages

Carrão-Panizzi

Silva

Leite

et al. 2019

Pesq. agropec. bras.

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“…(2009) studied the effect of different planting locations on soybean seed compositions and reported substantial changes in anthocyanin and isoflavone levels in black seed–coated soybean. Other researchers, including (Lee, Hwang, Chang, Moon, & Choung, 2013) and (Riedl et al., 2007), also reported a significant impact of locations and harvest seasons on anthocyanin and other phytochemicals in soybean.…”

Section: Introductionmentioning

confidence: 84%

Spatiotemporal shading regulates anthocyanin, proanthocyanidin, and sucrose accumulation in black soybean seeds

Dennis

Xiao

et al. 2020

Agronomy Journal

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The accumulation of soybean seed constituents such as anthocyanin, proanthocyanidin (PA), and sucrose is affected by various environmental stresses. Considerable information is available on the effects of different environmental stresses; however, the effect of shade at various development stages on the accumulation of the various seed constituents remains elusive. We investigated the effect of shade application on anthocyanin, PA, and sucrose contents at different seed development stages of two black soybean [Glycine max (L.) Merr.] varieties. This study comprised two separate trials: maize-soybean relay intercropping (IC) and soybean monoculture. The shade treatments in the soybean monoculture trial comprised shade applications at whole growth stage, at vegetative stage (SV), and at reproductive stage (SR) and a no-shade control. Anthocyanin, PA, and sucrose contents were analyzed from seeds obtained at development stages of full-size seed (R6), physiological maturity (R7), full maturity, 95% mature pods on the plant (R8), and natural air dry (AD). Genotype, shade, and planting season and their interactions had a strong influence on anthocyanin, PA, and sucrose accumulation in soybean seeds at the different seed development stages.Among all the shade treatments, relay IC recorded the highest anthocyanin contents in 2017 (1.88 mg g −1 ) and 2018 (1.76 mg g −1 ) in AD seeds. In addition, the application of shade increased PA, and maximum PA (27.14 mg g −1 ) was obtained in the SV treatment at R6 stage. The overall best sucrose contents (6.14 mg g −1 in 2017 and 7.04 mg g −1 in 2018) were obtained in soybean seeds harvested at R8 under SV treatment.Abbreviations: AD, air dry; ANR, anthocyanidin reductase; CK, control; IC, intercropping; PA, proanthocyanidin; SR, shade at reproductive stage; SV, shade at vegetative stage; SW, shade at whole stage.

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“…They play important roles in the control of plant responses to biotic and abiotic stresses (Takahama, 1982;Hahlbrock and Scheel, 1989;Nicholson, 1992;Feucht et al, 1996;Taiz and Zeiger, 2000;Peter et al, 2001;Ryan et al, 2001;Broeckling et al, 2005;Lattanzio et al, 2006;Chennupati et al, 2012;Dasgupta et al, 2013;Liu et al, 2014;Martínez-Lüscher et al, 2014;Nakabayashi et al, 2014). In some plant species flavonoids are required for the growth of the pollen tube (Yistra et al, 1992;Eldik et al, 1997;Guyon et al, 2000;Antognoni et al, 2004) and seed development (Jiang et al, 2013;Lee et al, 2013;Vogt et al, 1994). They also act in plants as allelochemicals (Taylor and Grotewold, 2005;Li et al, 2010;Filho et al, 2013;Liu et al, 2013;Weston and Mathesius, 2013), signalling molecules in symbiotic associations (Zhang et al, 2007;Maj et al, 2010;Mandal et al, 2010;Moscatiello et al, 2010;Zhang and Franken, 2014) and growth inhibitors (Phillips, 1962;Thimann, 1963;Brown et al, 2001;Yoshioda et al, 2004;Besseau et al, 2007;Brunetti et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Differential accumulation of flavonoids by tomato (<i>Solanum lycopersicum</i>) fruits tissues during maturation and ripening

Aghofack-Nguemezi¹,

Schwab²

2015

J. App. Bioscience.

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Objective: Little is known about physiological functions of flavonoids, specifically in the course of maturation and ripening of fruits. Spatiotemporal changes in the levels of flavonoids were investigated in the present study with focus on possible functional differentiation of individual compounds as related to the maturation or ripening of tomato fruits. Methodology and results: The contents of flavonoids in different tissues of tomato fruits at increasing maturation and ripening stages were determined using high performance liquid chromatography -mass spectrometry. The levels of eriodictyol, kaempferol-glc-rhamnose, naringenin, naringenin-chalcone-hexose and quercetin-glc-rhamnose remained almost constant in the mesocarp and endocarp. The contents of eriodictyol, dicaffeoylquinic acid, naringenin and naringenin-chalcone-hexose significantly (P<0.05) increased in the epicarp from ripening stage 1 onwards. The concentration of dicaffeoyquinic acid increased significantly (P<0.05) in both the mesocarp and endocarp of tomato fruits from ripening stage 1 onwards. Gradual increases in the levels of caffeic-acid-hexose and caffeoylquinic acid in the epicarp and endocarp of tomatoes were observed. The level of kaempferol-glc-rhamnose decreased gradually in the epicarp. The content of quercetin-glc-rhamnose was always higher in the epicarp than in the mesocarp and endocarp. The results obtained indicated increases in the endogenous levels of some flavonoids in the epicarp (especially naringenin) with the onset of the ripening. There was also a gradual decrease and increase in the levels of respectively kaempferol-glc-rhamnose in the epicarp and caffeic-acid-hexose in the endocarp. Thus, an increase in the level of naringenin in the epicarp could be considered as physiological index for the ripening whereas high levels of kaempferol-glc-rhamnose in the epicarp and caffeic-acidhexose in the endocarp could serve as characteristic traits for respectively immature and red-ripe state of tomato fruits. On the whole, the results point to specific roles of individual flavonoids as some might be involved in the regulation of either the maturation or ripening of tomato fruits whereas others might functionally be needed throughout both processes, and that there would be a specialization of tissues in the synthesis of specific types of flavonoids. Conclusions and application findings:The degree of accumulation of flavonoids in tomato varied according to the nature of the tissue, and the maturation and ripening stages. It is hypothesized that an increase in Journal of Applied Biosciences 84:7674-7681 ISSN 1997-5902 Aghofack-Nguemezi and Schwab. J. Appl. Biosci. Differential accumulation of flavonoids by tomato (Solanum lycopersicum) fruits tissues during maturation and ripening 7683 the contents of naringenin and caffeic-acid-hexose may be part of natural mechanisms by which ripe tomato fruits prevent the over ripening when they are still attached to the mother plant. Consequently, the enhancement of the levels of these...

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Seed maturity differentially mediates metabolic responses in black soybean

Cited by 27 publications

References 35 publications

Isoflavone, anthocyanin, and fatty acid contents of vegetable-type soybean grains at different maturity stages

Isoflavone, anthocyanin, and fatty acid contents of vegetable-type soybean grains at different maturity stages

Spatiotemporal shading regulates anthocyanin, proanthocyanidin, and sucrose accumulation in black soybean seeds

Differential accumulation of flavonoids by tomato (<i>Solanum lycopersicum</i>) fruits tissues during maturation and ripening

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