Effects of UV-A radiation on organ-specific accumulation and gene expression of isoflavones and flavonols in soybean sprout

Lim, You Jin; Lyu, Jae Il; Kwon, Sang Hoon; Eom, Seok Hyun

doi:10.1016/j.foodchem.2020.128080

Cited by 26 publications

(25 citation statements)

References 39 publications

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“…The use of elicitors such as methyl jasmonate, salicylic acid, and glutathione, chitosan is a known way to increase the production of flavonoid compounds in plant cultures in vitro [59][60][61][62]. Ultraviolet radiation has a similar effect on the accumulation of flavonoid compounds in plants [63][64][65][66][67].…”

Section: Resultsmentioning

confidence: 99%

The Callus of Phaseolus coccineus and Glycine max Biotransform Flavanones into the Corresponding Flavones

2020

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In vitro plant cultures are gaining in industrial importance, especially as biocatalysts and as sources of secondary metabolites used in pharmacy. The idea that guided us in our research was to evaluate the biocatalytic potential of newly obtained callus tissue towards flavonoid compounds. In this publication, we describe new ways of using callus cultures in the biotransformations. In the first method, the callus cultures grown on a solid medium are transferred to the water, the reaction medium into which the substrate is introduced. In the second method, biotransformation is carried out on a solid medium by growing callus cultures. In the course of the research, we have shown that the callus obtained from Phaseolus coccineus and Glycine max is capable of converting flavanone, 5-methoxyflavanone and 6-methoxyflavanone into the corresponding flavones.

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Section: Resultsmentioning

confidence: 99%

The Callus of Phaseolus coccineus and Glycine max Biotransform Flavanones into the Corresponding Flavones

2020

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“…Regarding UV applications, Lim et al [82] studied the effect of 24 or 120 h of 2 W m −2 UV-A (370 nm) on the accumulation of isoflavones and flavonols in soybean sprouts, which positively affected kaempferol glycosides accumulation. In the same matrix, the authors applied 24 or 36 h of 2 W m −2 UV-B (314 nm), which positively affected the isoflavone accumulation and the gen stimuli related to chalcone synthases, mainly related to the flavonoid biosynthesis [83].…”

Section: Preharvest Uv and Visible Spectrum Illumination Strategies T...mentioning

confidence: 99%

UV and Visible Spectrum LED Lighting as Abiotic Elicitors of Bioactive Compounds in Sprouts, Microgreens, and Baby Leaves—A Comprehensive Review including Their Mode of Action

Artés–Hernández

Castillejo

Martínez-Zamora

2022

Foods

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According to social demands, the agri-food industry must elaborate convenient safe and healthy foods rich in phytochemicals while minimising processing inputs like energy consumption. Young plants in their first stages of development represent great potential. Objective: This review summarises the latest scientific findings concerning the use of UV and visible spectrum LED lighting as green, sustainable, and low-cost technologies to improve the quality of sprouts, microgreens, and baby leaves to enhance their health-promoting compounds, focusing on their mode of action while reducing costs and energy. Results: These technologies applied during growing and/or after harvesting were able to improve physiological and morphological development of sprouted seeds while increasing their bioactive compound content without compromising safety and other quality attributes. The novelty is to summarise the main findings published in a comprehensive review, including the mode of action, and remarking on the possibility of its postharvest application where the literature is still scarce. Conclusions: Illumination with UV and/or different regions of the visible spectrum during growing and shelf life are good abiotic elicitors of the production of phytochemicals in young plants, mainly through the activation of specific photoreceptors and ROS production. However, we still need to understand the mechanistic responses and their dependence on the illumination conditions.

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“…The content of isoflavones, a type of flavonoid, is greater in soybeans than in other legumes [3]. The 12 major isoflavones in soybeans can be classified into four main forms: aglycones (daidzein, glycitein, and genistein); β-glycosides (daidzin, glycitin, and genistin); acetylglycosides (acetyldaidzin, acetylglycitin, and acetylgenistin); and malonylglycosides (malonyldaidzin, malonylglycosides, and malonylgenistin) [4,5]. Of these isoflavone groups, malonylglycosides are the predominant form in raw soybeans, followed by β-glycosides and acetylglycosides, with aglycones rarely observed [6].…”

Section: Introductionmentioning

confidence: 99%

Isoflavone Changes in Immature and Mature Soybeans by Thermal Processing

Kwon

Duan

et al. 2021

Molecules

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The isoflavone changes occurring in mature soybeans during food processing have been well studied, but less information is available on the changes in immature soybeans during thermal processing. This study aimed to determine the effect of thermal processing by dry- or wet-heating on the changes in the isoflavone profiles of immature and mature soybeans. In the malonylglycoside forms of isoflavone, their deglycosylation was more severe after wet-heating than after dry-heating regardless of the soybean maturity. The malonyl forms of isoflavones in the immature seeds were drastically degraded after a short wet-heating process. In the acetylglycoside forms of isoflavone, dry-heating produced relatively low amounts of the acetyl types in the immature soybeans compared with those in the mature soybeans. These results were explained by the content of acetyldaidzin being relatively less changed after dry-heating immature soybeans but increasing four to five times in the mature soybeans. More of the other types of acetylglycoside were produced by dry-heating soybeans regardless of their maturity. Acetylgenistin in wet-heating was a key molecule because its content was unchanged in the immature soybeans during processing but increased in the mature soybeans. This determined the total acetylglycoside content after wet-heating. In contrast, most of the acetyl forms of isoflavone were produced after 90 to 120 min of dry-heating regardless of the seed maturity. It can be suggested that the pattern of isoflavone conversion was significantly affected by the innate water content of the seeds, with a lower water content in the mature soybeans leading to the greater production of acetyl isoflavones regardless of the processing method even if only applied for a relatively short time. The results suggested that the isoflavone conversion in the immature soybeans mainly follows the wet-heating process and can be promoted in the application of stronger processing.

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Effects of UV-A radiation on organ-specific accumulation and gene expression of isoflavones and flavonols in soybean sprout

Cited by 26 publications

References 39 publications

The Callus of Phaseolus coccineus and Glycine max Biotransform Flavanones into the Corresponding Flavones

The Callus of Phaseolus coccineus and Glycine max Biotransform Flavanones into the Corresponding Flavones

UV and Visible Spectrum LED Lighting as Abiotic Elicitors of Bioactive Compounds in Sprouts, Microgreens, and Baby Leaves—A Comprehensive Review including Their Mode of Action

Isoflavone Changes in Immature and Mature Soybeans by Thermal Processing

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