Anthocyanin and Isoflavone Contents in Korean Black Soybean Landraces and Their Antioxidant Activities

Lee, Kyung Jun; Lee, Jung-Ro; Ma, Kyung‐Ho; Cho, Yang-Hee; Lee, Gi-An; Chung, Jong‐Wook

doi:10.9787/pbb.2016.4.4.441

Cited by 28 publications

(18 citation statements)

References 36 publications

(37 reference statements)

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“…In the grain of black soybean used in this study, the content of the dominant anthocyanins, Cy--3-Glu and De-3-Glu, can be compared with those in the seed coat of some Korean genotypes. Namely, the content of Cy--3-Glu and De-3-Glu in seed coat of 56 genotypes of black soybean ranged from 122 to 12073 and from 0 to 2164 μg/g d.m., respectively [Lee et al, 2016]. Only one anthocyanin, Cy-3-Glu, was detectable in the whole kernel of black soybean by Xu & Chang [2008a], and its content amounted to 86.3 μg/g d.m.…”

Section: Quantifi Cation Of Anthocyaninsmentioning

confidence: 95%

Composition of Anthocyanins in Colored Grains and the Relationship of Their Non-Acylated and Acylated Derivatives

Žilić¹,

Dodig²,

Vančetović³

et al. 2019

Pol. J. Food Nutr. Sci.

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According to recent data, almost 1000 anthocyanins have been identifi ed in nature [Trouillas et al., 2016]. It is very rare that natural anthocyanins exist in aglycon form (as anthocyanidins). There were 31 anthocyanidins found in plants of which only six: cyanidin (Cy), delphinidin (Dp), pelargonidin (Pg), peonidin (Pn), malvidin (Mv), and petunidin (Pt), are widespread and usually found in fruits and vegetables [Andersen & Jordheim, 2010]. According to the study of Kong et al. [2003], their distribution is: Cy 50%, Dp 12%, Pg 12%, Pn 12%, Mv 7%, and Pt 7%. Mostly, natural anthocyanins are present as various glycosides of Cy, Dp, Pg, Pn, Mv, and Pt differing from each other by the successive addition of one more hydroxyl group at 3', 4', and at 5' that can be methylated. Among the 539 anthocyanins reported to be identifi ed in a review article by Andersen & Jordheim [2010], 97% are glycosidated. In addition to the differences in the aglycone structure and glycosylation, anthocyanins differ in acylation moieties. The sugar residues can be acylated by aliphatic acids or by aromatic acids [Giusti & Wrolstad, 2003]. Generally, they are linked to sugar in its 6-or 3-position but other substitutions are also present counting di-, trior poly-acyl substitution [Cortez et al., 2017]. Malonic acid and p-coumaric acid are the most frequent aliphatic and aromatic acyl groups, respectively. By 2010, out of the total

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Section: Quantifi Cation Of Anthocyaninsmentioning

confidence: 95%

Composition of Anthocyanins in Colored Grains and the Relationship of Their Non-Acylated and Acylated Derivatives

Žilić¹,

Dodig²,

Vančetović³

et al. 2019

Pol. J. Food Nutr. Sci.

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“…Major differences existed among 127 types of accessions, which came from difference geographical regions. The average values of total antioxidant capacity of black soybean were remarkably higher than for yellow soybean, indicating that active material contents of black soybean are apparently superior to yellow soybean, due to its anthocyanin content [19]. Related to anthocyanin content, the best type of black soybean was the autumn sowing type, followed by the summer sowing type and the spring summer type [18].…”

Section: Black Soybeanmentioning

confidence: 99%

Antioxidant Activity of Anthocyanins in Common Legume Grains

Harlen

Jati

2018

Polyphenols: Mechanisms of Action in Human Health and Disease

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No part of this publication may be reproduced or transmitted in any form or by any m eans, electronic or m echanical, including photocopying, recording, or any information storage and retrieval system, w ithout permission in w riting from the publisher. Details on how to seek permission, further information about the Publisher's p ermissions policies and our a rrangem ents w ith organizations such as the Copyright Clearance Center and the Copyright Licensing Agency, can be found at our website: www .elsevier.com/ permissions. This book and the individual contributions contained in it are protected under copyright by the Publisher (other than as m ay be noted herein). Notices Knowledge and best practice in this field are constantly changing. As new research and experience broaden our understanding, changes in research methods, professional practices, or m edical treatment may become necessary. Practitioners and researchers must always rely on their own experience and know ledge in evaluating and u sing any information, m ethods, compounds, or experiments described herein. In using such inform ation or m ethods they should be mindful of their own safety and the safety of others, including parties for w hom they have a p rofessional responsibility.

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“…18 In other study by Lee et al for 56 black soybeans landraces gave the same result as the current study with IC50 values averaging 53.5-127.7 µg/ml. 19 The method used is to measure the levels of SucAla3 (N-Succinyl-Ala-Ala-Ala). The resulting yellow change is an indicator of the reaction.…”

Section: Discussionmentioning

confidence: 99%

Antioxidant and Elastase Inhibitor from Black Soybean (Glycine max L.) and Its Compound (Daidzein)

Juliana

Lister

Girsang

et al. 2020

J. Biomed. Transl. Res.

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Background: Skin aging occurs along with age. Genetic, nutrients, hormones, and sun exposure can affect directly and indirectly the structure of the skin. These things will induce an increase in free radicals which disrupts one of the most important enzymes in the extracellular matrix which is elastase enzyme. High enzyme synthesis will cause skin wrinkle. Free radicals can be inhibited by the presence of antioxidants. The plant contains natural phytochemical compounds which act as antioxidants and anti aging. Black soybeans are rich in daidzein compound, which protect against free radicals and prevent premature aging.Objective: This research evaluates the antioxidant and antiaging potential of Black Soybean (Glycine max L.) extract and its compound, daidzein.Methods: Analysis of antioxidants from black soybean extract and daidzein were carried out using ABTS scavenging activity assay. The antiaging assay was carried out through inhibition of elastase enzyme.Results: Black soybean extract had lower IC50 value of ABTS scavenging activity around 77.39±4.05 μg/ml better than daidzein with IC50 of 83.34±3.89 μg/ml. The results of elastase inhibition activity assay showed that daidzein compound has a lower IC50 value, 57.35±5.64 μg/ml compared to black soybean extract with IC50 value, 93.36±6.39 μg/ml.Conclusion: Black soybean extract had higher antioxidant. Daidzein had better elastase inhibition activity compared to black soybean extract.

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Anthocyanin and Isoflavone Contents in Korean Black Soybean Landraces and Their Antioxidant Activities

Cited by 28 publications

References 36 publications

Composition of Anthocyanins in Colored Grains and the Relationship of Their Non-Acylated and Acylated Derivatives

Composition of Anthocyanins in Colored Grains and the Relationship of Their Non-Acylated and Acylated Derivatives

Antioxidant Activity of Anthocyanins in Common Legume Grains

Antioxidant and Elastase Inhibitor from Black Soybean (Glycine max L.) and Its Compound (Daidzein)

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