Influence of Cultivar and Germination on Bioactive Amines in Soybeans (Glycine max L. Merril)

• Published in: Journal of agricultural and food chemistry 2005-09, Vol.53 (19), p.7480-7485
• Main Authors: Glória, M. Beatriz A, Tavares-Neto, João, Labanca, Renata A, Carvalho, M. Selma
• Format: Article
• Language: English
• Subjects: Agmatine - analysis; biogenic amines; Biogenic Amines - analysis; Biological and medical sciences; Cadaverine - analysis; cotyledons; cultivars; food composition; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Germination; Glycine max; Glycine max - chemistry; hypocotyls; polyamines; Putrescine - analysis; root radicle; seed germination; Seeds - chemistry; soybeans; Species Specificity; Spermidine - analysis; Spermine - analysis
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf0509310

The levels of amines in soybeans as affected by cultivar in two consecutive years and by germination were investigated. Spermidine, spermine, putrescine, agmatine, and cadaverine were detected, whereas tyramine, histamine, tryptamine, serotonine, and phenylethylamine were not. Spermidine was the predominant amine followed by spermine. High concentrations of these amines confirmed soybean as a rich source. Cadaverine was confirmed to be inherent to soybean. The percent contribution of spermidine and spermine to total levels was not affected by cultivar in either years. However, amine levels were affected by cultivars in different ways in the consecutive years. Cadaverine was affected more by the cultivar, whereas spermidine, spermine, and agmatine were affected by harvest year. During germination the levels of amines from soybean increased significantly, except for agmatine. Spermidine and spermine accumulated in the cotyledon, whereas cadaverine and putrescine accumulated in the radicle and hypocotyl. Keywords: Bioactive amines; polyamines; soybeans; germination; cultivars; spermidine