Cited by 107Soybean genetics and cultivationPhytoestrogen effects and researchFood and Agricultural Sciences

Evaluation of Soyasaponin, Isoflavone, Protein, Lipid, and Free Sugar Accumulation in Developing Soybean Seeds

Kim, Sun-Lim, Berhow, Mark Alan, Kim, Jung-Tae, Chi, Hee-Youn, Lee, Sun-Joo, Chung, Ill-Min·2006·Journal of Agricultural and Food Chemistry

Abstract

A combination of analytical techniques was used to examine and quantify seed compositional components such as protein, lipid, free sugars, isoflavones, and soyasaponins during soybean development and maturation in two Korean soybean cultivars. Protein accumulation was rapid during reproductive stages, while lipid content was only relatively moderately increased. The major carbohydrate saccarides sucrose and stachyose constantly increased during the reproductive stage. Previously published results suggest that the free sugar and lipid content reached their maximal concentrations at a relatively early stage of seed development and remain constant in comparison to other chemical components. The malonylglucosides were the predominant isoflavone form followed by the glucosides, acetyl glucosides, and aglycone forms. As soybean seed matures, total soyasaponin concentration was constantly decreased until the R8 stage. Soyasaponin beta(g) was the major soyasaponin in DDMP-conjugated group B soyasaponins, followed by the non-DDMP counterpart soyasaponin I and soyasaponin A1. The ratio of total isoflavone to total soyasaponin in the developing soybean increased from 0.06 to 1.31. Protein, lipid, and free sugar contents in the developing soybean seeds showed significant positive correlations with conjugated isoflavones and total isoflavone concentration, while the lipid contents showed a negative correlation with the isoflavone aglycone. Protein, lipid, and free sugar contents showed a negative correlation with total group A and B soyasaponins and total soyasaponins; however, only the soyasaponin A content was significantly negatively correlated with free sugar content. Total soyasaponin content was negatively correlated with isoflavone content (r = -0.828 at p < 0.01).

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Crossref · 10.1021/jf062275p

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Authors
Kim, S.-L., Berhow, M. A., Kim, J.-T., Chi, H.-Y., Lee, S.-J., & Chung, I.-M.
Affiliations
National Center for Agricultural Utilization Research (US)
Corresponding author
Chung, Ill-Min
Venue
Journal of Agricultural and Food Chemistry
Published
2006-12-01
Volume
54
Issue
26
Pages
10003-10010
ISSN
  • 0021-8561 (ISSN-L)
  • 1520-5118
OpenAlex
W1971667893
Cited by
107
References
19
Citations by year
2026: 5 · 2025: 5 · 2024: 4 · 2023: 7 · 2022: 4 · 2021: 9 · 2020: 4 · 2019: 5 · 2018: 5 · 2017: 2 · 2016: 7 · 2015: 7 · 2014: 3 · 2013: 13 · 2012: 2
FWCI
4.50
Type
journal article
Language
en
Open access
closed
Locations
  • Journal of Agricultural and Food Chemistry (publishedVersion)
  • PubMed (publishedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Plant Science › Soybean genetics and cultivation
  • Health Sciences › Medicine › Pathology and Forensic Medicine › Phytoestrogen effects and research
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
Keywords
soybean seed development, seed maturation, soyasaponins, isoflavones, seed protein accumulation, free sugars, sucrose, stachyose, soyasaponin I, soybean cultivars
MeSH terms
Carbohydrates, Isoflavones, Saponins, Seeds, Glycine max, Soybean Proteins

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