Establishment of new method for analysis of starch contents and varietal differences in soybean seeds

Jeong, Wooyoung; Harada, Kyuya; Yamada, Tetsuya; Abe, Jun; Kitamura, Kazuya

doi:10.1270/jsbbs.60.160

Cited by 44 publications

(22 citation statements)

References 15 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Each powder (80 mg) was resuspended in 80% ethanol (1 ml) using sonication for 10 min and vortexing at 80°C and 300 g for 1 h. The supernatant after centrifugation at 20,000 g at 4°C for 10 min was collected. Reducing sugars in the collected supernatant were then measured as previously described (Jeong et al, 2010). …”

Section: Methodsmentioning

confidence: 99%

RNA Interference-Mediated Simultaneous Suppression of Seed Storage Proteins in Rice Grains

Cho

Lee

et al. 2016

Front. Plant Sci.

View full text Add to dashboard Cite

Seed storage proteins (SSPs) such as glutelin, prolamin, and globulin are abundant components in some of the most widely consumed food cereals in the world. Synthesized in the rough endoplasmic reticulum (ER), SSPs are translocated to the protein bodies. Prolamins are located at the spherical protein body I derived from the ER, whereas, glutelins and globulin are accumulated in the irregularly shaped protein bodies derived from vacuoles. Our previous studies have shown that the individual suppression of glutelins, 13-kDa prolamins and globulin caused the compensative accumulation of other SSPs. Herein, to investigate the phenotypic and molecular features of SSP deficiency transgenic rice plants suppressing all glutelins, prolamins, and globulin were generated using RNA interference (RNAi). The results revealed that glutelin A, cysteine-rich 13-kDa prolamin and globulin proteins were less accumulated but that glutelin B and ER chaperones, such as binding protein 1 (BiP1) and protein disulfide isomerase-like 1-1 (PDIL1-1), were highly accumulated at the transcript and protein levels in seeds of the transformants compared to those in the wild-type seeds. Further, the transcription of starch synthesis-related genes was reduced in immature seeds at 2 weeks after flowering, and the starch granules were loosely packaged with various sphere sizes in seed endosperms of the transformants, resulting in a floury phenotype. Interestingly, the rates of sprouting and reducing sugar accumulation during germination were found to be delayed in the transformants compared to the wild-type. In all, our results provide new insight into the role of SSPs in the formation of intracellular organelles and in germination.

show abstract

Section: Methodsmentioning

confidence: 99%

RNA Interference-Mediated Simultaneous Suppression of Seed Storage Proteins in Rice Grains

Cho

Lee

et al. 2016

Front. Plant Sci.

View full text Add to dashboard Cite

show abstract

“…The initial screening was carried out using a rapid iodine test (Jeong et al 2010). We identified 90 lines showing variation for starch content based on the iodine test.…”

Section: Plant Materials and Cultivationmentioning

confidence: 99%

“…It also adds additional softness to the food after boiling (Jeong et al 2010). Hence, high starch containing soybeans are preferred to make high-quality soy foods, such as boiled soybean and fermented soybean paste.…”

Section: Introductionmentioning

confidence: 99%

Environmental Stability and Correlation of Soybean Seed Starch with Protein and Oil Contents

Dhungana

Kulkarni

Kim

et al. 2017

Plant Breed. Biotech.

View full text Add to dashboard Cite

This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. ABSTRACT Seed starch content (SSC) is a decisive factor influencing soy food quality. Variation in SSC affects the composition of major components, oil, and protein in soybean seeds. Therefore, understanding G × E interaction of SSC is important to produce soybeans with stable SSC. In the present study, G × E interactions of 17 soybean genotypes having different SSC (0.24-1.48%) and correlation of SSC with crude protein (CP) and crude fat (CF) were investigated. The genotypes were evaluated for SSC and other traits at two planting dates across three locations over two years (2015 and 2016). The genotype × year, genotype × location, and genotype × year × location interactions were found to be significant (P ≤ 0.001) for SSC, CP, and CF. The average SSC content was found to be higher in 2015 than in 2016. Late planted soybeans contained higher SSC than the early planting soybeans. The SSC was negatively affected by the average daily mean and minimum temperatures and cloudiness during the pod-filling stage. Based on the mean rank, IT189276 (1.39%) was observed to be the most stable genotype among the high starch containing soybeans. Significant (P ≤ 0.0001) negative correlations were found between SSC and CP as well as CP and CF contents. However, a significant (P ≤ 0.05) positive correlation was observed between SSC and CF content. Results of this study showed that SSC affects the seed protein and oil contents and is significantly influenced by the growing environments.

show abstract

“…For the α-amylase determination the reduction of DNS was used. The suitability of this method for α-amylase activity quantification was described by Jeong et al (2010).…”

Section: α-Amylase Activitymentioning

confidence: 99%

Effect of xylanase and α-amylase on DON and its conjugates during the breadmaking process

Vidal

Sanchís

Ramos

et al. 2017

Food Research International

View full text Add to dashboard Cite

Deoxynivalenol (DON) is one of the most frequently occurring mycotoxins in wheat crops worldwide and poses a risk to human and animal health due to its wide range of adverse effects. Deoxynivalenol-3-glucoside (DON-3-glucoside) is a DON plant conjugate that is widely found in cereal products. As DON accumulation in the field seems unavoidable, it is important to investigate all of the conditions that affect its stability during food processing. One of the most consumed cereal product around the world is bread, however the published information about DON stability in bread shows a large variability of results because a huge amount of factors affect DON and its modified forms. So, the aim of this research was to study the fate of DON and its modified forms through the breadmaking process with the addition of xylanase and α-amylase at different fermentation temperatures. Moreover, different α-amylase and xylanase concentrations were added to the dough to be fermented. To quantify DON and its derived forms in the samples, liquid chromatography with double mass spectrophotometer was used. DON was reduced during fermentation and baking; however, the reduction at each step was related to the fermentation temperature. The presence of α-amylase and xylanase caused increases in DON during fermentation and during early baking. DON-3-glucoside was slightly reduced after fermentation and was widely increased (>80%) after baking. Deepoxy-deoxynivalenol (DOM-1) increased during the breadmaking process. Breadmaking process can reduce DON concentration, however xylanase and α-amylase presence cause increases of DON.

show abstract

Establishment of new method for analysis of starch contents and varietal differences in soybean seeds

Cited by 44 publications

References 15 publications

RNA Interference-Mediated Simultaneous Suppression of Seed Storage Proteins in Rice Grains

RNA Interference-Mediated Simultaneous Suppression of Seed Storage Proteins in Rice Grains

Environmental Stability and Correlation of Soybean Seed Starch with Protein and Oil Contents

Effect of xylanase and α-amylase on DON and its conjugates during the breadmaking process

Contact Info

Product

Resources

About