Isoflavones in Korean soybeans differing in seed coat and cotyledon color

Lee, Sun-Joo; Séguin, Philippe; Kim, Joung-Jin; Moon, Hyung-In; Ro, Hee‐Myong; Kim, Eunhye; Seo, Seung Young; Kang, Eun-Young; Ahn, Jae-Min; Chung, Ill‐Min

doi:10.1016/j.jfca.2009.08.005

Cited by 37 publications

(38 citation statements)

References 17 publications

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“…In addition, they demonstrated that the inverse relationship of protein with total carbohydrates was strongly associated with sucrose level. The composition of fatty acids and contents of isoflavones have been demonstrated to be in strong connection with testa colour (CHO et al, 2013;LEE et al, 2010;SLAVIN et al, 2009).…”

Section: Table 2 Chemical Composition Of Soybean Seed Varieties Colomentioning

confidence: 98%

“…Among numerous qualitative characteristics of soybean seed, seed coat or testa colour may be one of the most important factors to consider for soybean seed quality. It has been reported that the pigmentation on soybean seed coat affects the levels of isoflavones, and the composition and levels of fatty acids (SLAVIN et al, 2009;LEE et al, 2010;CHO et al, 2013). According to BALISTEIRO et al (2013), organic soybeans had a higher protein content and lower trypsin inhibitory activity, isoflavones and phenolic compounds than soybean cultivated by the conventional system and the ratio of derivatives of genistein, daidzein and glycitein was affected by cropping system.…”

Section: Introductionmentioning

confidence: 99%

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Black and yellow soybean: Contribution of seed quality to oxidative stress response during plant development

et al. 2019

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The purpose of this paper was to compare quality of seeds of two black and yellow soybean and the response of plants developed from these seeds to oxidative stress during vegetation and reproduction period. Content of carbohydrates: cellulose, starch, total and reduced sugars, as well as oil and protein content varied among all varieties, irrespective the colour. Bearing in mind all differences in seed quality, as well as response to oxidative stresses during development, black cultivars could be proposed as an excellent source of phenolic compounds (flavan-3-ols, antocyanins, genistein, glycitein, quercetin, laricitrin and isorhamnetin derivatives). Due to extreme fluctuation in precipitation amounts in the last years, information on the better performance of soybean varieties in oxidative stress conditions is of great importance to organic and conventional production of this cultivar.

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Section: Table 2 Chemical Composition Of Soybean Seed Varieties Colomentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

Black and yellow soybean: Contribution of seed quality to oxidative stress response during plant development

et al. 2019

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“…The experimental layout, climatic conditions, and plot management are previously described (Lee et al, 2010). The soil was a silt clay loam, and since the preceding crop planted was soybean, rhizobial inoculation was not necessary.…”

Section: Descriptions Of Soybean Cultivationmentioning

confidence: 99%

Effect of processing, fermentation, and aging treatment to content and profile of phenolic compounds in soybean seed, soy curd and soy paste

et al. 2011

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“…non-steroidal compounds with oestrogen-like biological properties [185]. They are considered nutraceuticals as it is claimed they have potential benefits in preventing the development of cardiovascular diseases and cancers, menopausal symptoms and osteoporosis, as well as antifungal and antioxidant properties [186][187][188]. Their role in plants is to encourage infection and nodulation by nitrogen-fixing bacteria [189] and to help in abiotic and biotic stress resistance [190].…”

Section: Isoflavonesmentioning

confidence: 99%

“…The negative impact of water deficit on soybean isoflavone concentration was confirmed in many earlier studies [192,198,202,203] as well. Furthermore, synthesis of isoflavones in soybean seed depends on the geographical origin, seed size, seed colour, maturity, disease tolerance and resistance to insects as well [185,187,[204][205][206]. Nevertheless, isoflavone broad-sense heritability was estimated to range from moderate [207] to high [192], indicating that genotype effects were high enough to enable efficient improvement of isoflavone contents [194,208].…”

Section: Isoflavonesmentioning

confidence: 99%

Improving Seed Quality of Soybean Suitable for Growing in Europe

Sudarić¹,

Kočar²,

Duvnjak³

et al. 2020

Soybean for Human Consumption and Animal Feed

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The potential of soybean for food, feed, and pharmaceutical industry arises from the composition of its seed. Since European countries import 95% of the annual demand for soybean grains, meal, and oil, causing an enormous trade deficit, the governments in Europe had started to introduce additional incentives to stimulate soybean cropping. To rebalance the sources of soybean supply in the future, production must be followed by continuous research to create varieties that would make European soybean more appealing to the processing industry and profitable enough to satisfy European farmers. This chapter is giving an overview of the European soybean seed quality research and an insight into soybean seed quality progress made at the Agricultural Institute Osijek, Croatia. The studies presented are mainly considering maturity groups suitable for growing in almost all European regions. The most important traits of soybean seed quality discussed are protein content and amino acid composition, oil content and fatty acid composition, soluble sugars, and isoflavones. Defining quality traits facilitates the parental selection in breeding programs aiming to improve the added value properties of final soybean products and enables the exchange of materials between different breeding and research institutions to introduce diversity, which is a prerequisite for genetic advance.

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Isoflavones in Korean soybeans differing in seed coat and cotyledon color

Cited by 37 publications

References 17 publications

Black and yellow soybean: Contribution of seed quality to oxidative stress response during plant development

Black and yellow soybean: Contribution of seed quality to oxidative stress response during plant development

Effect of processing, fermentation, and aging treatment to content and profile of phenolic compounds in soybean seed, soy curd and soy paste

Improving Seed Quality of Soybean Suitable for Growing in Europe

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