Evaluation of Soyasaponin, Isoflavone, Protein, Lipid, and Free Sugar Accumulation in Developing Soybean Seeds

• Published in: Journal of agricultural and food chemistry 2006-12, Vol.54 (26), p.10003-10010
• Main Authors: Kim, Sun-Lim, Berhow, Mark Alan, Kim, Jung-Tae, Chi, Hee-Youn, Lee, Sun-Joo, Chung, Ill-Min
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; carbohydrate content; Carbohydrates - analysis; chemical constituents of plants; cultivars; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; glucosides; Glycine max; Glycine max - chemistry; isoflavones; Isoflavones - analysis; lipid content; protein content; saponins; Saponins - analysis; seed development; seed maturation; Seeds - chemistry; Seeds - growth & development; soyasaponin; Soybean Proteins - analysis; soybeans; stachyose; sucrose
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf062275p

A combination of analytical techniques was used to examine and quantify seed compositional components such as protein, lipid, free sugars, isoflavones, and soyasaponins during soybean development and maturation in two Korean soybean cultivars. Protein accumulation was rapid during reproductive stages, while lipid content was only relatively moderately increased. The major carbohydrate saccarides sucrose and stachyose constantly increased during the reproductive stage. Previously published results suggest that the free sugar and lipid content reached their maximal concentrations at a relatively early stage of seed development and remain constant in comparison to other chemical components. The malonylglucosides were the predominant isoflavone form followed by the glucosides, acetyl glucosides, and aglycone forms. As soybean seed matures, total soyasaponin concentration was constantly decreased until the R8 stage. Soyasaponin βg was the major soyasaponin in DDMP-conjugated group B soyasaponins, followed by the non-DDMP counterpart soyasaponin I and soyasaponin A1. The ratio of total isoflavone to total soyasaponin in the developing soybean increased from 0.06 to 1.31. Protein, lipid, and free sugar contents in the developing soybean seeds showed significant positive correlations with conjugated isoflavones and total isoflavone concentration, while the lipid contents showed a negative correlation with the isoflavone aglycone. Protein, lipid, and free sugar contents showed a negative correlation with total group A and B soyasaponins and total soyasaponins; however, only the soyasaponin A content was significantly negatively correlated with free sugar content. Total soyasaponin content was negatively correlated with isoflavone content (r = −0.828 at p < 0.01). Keywords: Soybean; protein; lipid; free sugar; isoflavone; soyasaponin; reproductive stage