Metabolism variation and better storability of dark- versus light-coloured soybean (Glycine max L. Merr.) seeds

• Published in: Food chemistry 2017-05, Vol.223, p.104-113
• Main Authors: Liu, Jiang, Qin, Wen-ting, Wu, Hai-jun, Yang, Cai-qiong, Deng, Jun-cai, Iqbal, Nasir, Liu, Wei-guo, Du, Jun-bo, Shu, Kai, Yang, Feng, Wang, Xiao-chun, Yong, Tai-wen, Yang, Wen-yu
• Format: Article
• Language: English
• Subjects: Coat colour; Fatty acid; Food Storage - methods; Germination - physiology; Glycine max - chemistry; Glycine max - metabolism; Isoflavone; Isoflavones - analysis; Isoflavones - metabolism; Pigments, Biological - analysis; Pigments, Biological - metabolism; Seeds - chemistry; Seeds - metabolism; Soybean; Storage; Water - analysis
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2016.12.036

•Dark-coloured soybean seeds have better storability than light-coloured seeds.•Profiles of soybean isoflavones and fatty acids were regulated by storage duration.•NMR relaxometry analysis revealed cotyledon water content accelerates seed inactivation. The effects of storage duration on the seed germination and metabolite profiling of soybean seeds with five different coloured coats were studied. Their germination, constituents and transcript expressions of isoflavones and free fatty acids (FFAs) were compared using chromatographic metabolomic profiling and transcriptome sequencing. The seed water content was characterized using nuclear magnetic resonance (NMR) relaxometry. Results showed that dark-coloured seeds were less inactivated than light-coloured seeds. The aglycone and β-glucoside concentrations of upstream constituents increased significantly, whereas the acetylglucosides and malonylglucosides of downstream constituents decreased with an increase in the storage period. FFAs increased considerably in the soybean seeds as a result of storage. These results indicate that dark-coloured soybean seeds have better storability than light-coloured seeds, and seed water content plays a role in seed inactivation. It was concluded that there are certain metabolic regularities that are associated with different coloured seed coats of soybeans under storage conditions.