Origin and seed coat color differently affect the concentrations of metabolites and antioxidant activities in soybean (Glycine max (L.) Merrill) seeds

Ghosh

et al. 2022

Plants

Soybean (Glycine max (L.) Merrill) seeds are abundant in physiologically active metabolites, including carotenoids and chlorophylls, and are used as an affordable source of functional foods that promote and maintain human health. The distribution and variation of soybean seed metabolites are influenced by plant genetic characteristics and environmental factors. Here, we investigated the effects of germplasm origin, genotype, seed coat color and maturity group (MG) on the concentration variation of carotenoid and chlorophyll components in 408 soybean germplasm accessions collected from China, Japan, the USA and Russia. The results showed that genotype, germplasm origin, seed color, and MG were significant variation sources of carotenoid and chlorophyll contents in soybean seeds. The total carotenoids showed about a 25-fold variation among the soybean germplasms, with an overall mean of 12.04 µg g−1. Russian soybeans yielded 1.3-fold higher total carotenoids compared with Chinese and Japanese soybeans. Similarly, the total chlorophylls were substantially increased in Russian soybeans compared to the others. Soybeans with black seed coat color contained abundant concentrations of carotenoids, with mainly lutein (19.98 µg g−1), β-carotene (0.64 µg g−1) and total carotenoids (21.04 µg g−1). Concentrations of lutein, total carotenoids and chlorophylls generally decreased in late MG soybeans. Overall, our results demonstrate that soybean is an excellent dietary source of carotenoids, which strongly depend on genetic factors, germplasm origin, MG and seed coat color. Thus, this study suggests that soybean breeders should consider these factors along with environmental factors in developing carotenoid-rich cultivars and related functional food resources.

Section: Resultssupporting

confidence: 92%

Section: Resultssupporting

confidence: 91%

Origin, Maturity Group and Seed Coat Color Influence Carotenoid and Chlorophyll Concentrations in Soybean Seeds

Gebregziabher

Ghosh

et al. 2022

Plants

“…These metabolism-related amino acids, including lysine, tryptophan, tyrosine, phenylalanine, arginine, and proline, which are derived from the TCA cycle intermediate α-ketoglutaric acid, were all increased in brown rice fertilised with nitrogen. This is consistent with [ 20 ]. showing that these amino acids are associated with the biosynthesis of flavonoids.…”

Section: Discussionsupporting

confidence: 94%

“…The amino acid metabolic pathway is the main biological pathway for synthesis of flavonoids and polyamines. The important amino acids associated with their biosynthesis are aromatic amino acids (phenylalanine, tyrosine, and tryptophan) and aliphatic amino acids (ornithine and lysine) [ 20 ]. We observed that phenylalanine accumulation was higher in brown rice fertilised with nitrogen (N2 and N6) than in non-fertilised rice.…”

Section: Discussionmentioning

confidence: 99%

Metabolic Variations in Brown Rice Fertilised with Different Levels of Nitrogen

et al. 2022

Foods

Nitrogen is a necessary element for plant growth; therefore, it is important to study the influence of N fertilisers on crop metabolites. In this study, we investigate the variability of endogenous metabolites in brown rice fertilised with different amounts of nitrogen. We identified 489 metabolites in brown rice. Compared to non-nitrogen fertilised groups, there were 59 differentially activated metabolic pathways in the nitrogen-fertilised groups. Additionally, there were significantly differential secondary metabolites, especially flavonoids, between groups treated with moderate (210 kg N/hm2) and excessive amounts of nitrogen (420 kg N/hm2). Nitrogen fertilisation upregulated linoleic acid metabolism and most steroids, steroid derivatives, and flavonoid compounds, which have antioxidant activity. The DPPH, ABTS, and hydroxyl radical scavenging rates were higher in fertilised groups than in the non-fertilised group. These findings provide a theoretical basis to enhance the health benefits of brown rice by improving fertilisation.

“…These bioactive antioxidant substances act as a preventive and protective mechanism against chronic diseases caused by oxidative damage due to excessive free radical production in living organisms [ 14 ]. There are many methods to measure antioxidant activity of these substances in vitro, such as DPPH, ABTS, PSC, and ORAC, which are based on different antioxidant mechanisms [ 15 ]. However, these methods evaluate only the antioxidant activity of food from a single oxidation mechanism and do not comprehensively consider the overall antioxidant activity.…”

Section: Introductionmentioning

confidence: 99%

Polyphenol Composition and Antioxidant Activity of Japonica Rice Cultivars and Intake Status

Rong

et al. 2022

Foods

Japonica rice is produced mainly in northeast China, Japan, and the Korean Peninsula. Polyphenols and flavonoids are the main antioxidants in japonica rice. This study reported the polyphenol content and antioxidant activity of nine brown and white japonica rice cultivars. The total phenolic and flavonoid contents of brown rice were in the ranges of 241.98–296.76 GAE mg/100 g, and 225.30–276.80 RE mg/100 g, respectively. These values were significantly higher than that of white rice by 118.98–206.06% and 135.0–217%, respectively. The bound fraction from phenolics and flavonoids contributed 41.1–63.6% and 62.22–78.19% of the total phenolic and flavonoid content in brown rice, respectively, while these ranges were 55.5–73.5% and 46.07–66.83% in white rice, respectively. p-Hydroxybenzonic acid was the predominant phenolic acid in japonica rice. All four antioxidant capacities of brown rice (DPPH, ABTS, OH, FRAP) were higher by up to 1.68–2.85 times than those of white rice. The PZ21 (Yanfeng 47) japonica rice variety has outstanding antioxidant capacity based on the weights of each antioxidant index. According to the differences of functional substances among varieties, it can provide guidance for consumers and theoretical basis for the production of healthy food.