{"title":"异黄酮具有清除异味的潜在作用,IFS2是大豆种子中异黄酮积累的关键","authors":"Sandeep Kumar, Sagar Banerjee, Amandeep Kaur, Minnu Sasi, Sweta Kumari, Archana Sachdev, Anil Dahuja","doi":"10.17113/ftb.61.04.23.8231","DOIUrl":null,"url":null,"abstract":"Research background. Soybean (Glycine max (L.) Merr) is a nutrient-rich crop containing high protein content as well as various bioactive compounds with health beneficial properties. However, it continues to have limited consumer acceptability as a food crop due to the presence of off-flavour. Owing to the ubiquity of isoflavones in soybean, their inherent antioxidant potential, and inhibitory effect on lipoxygenase activity, their sensorial attribute in mitigating off-flavour is currently being envisaged. Experimental approach. The present study estimated the content and composition of isoflavones in 17 soybean cultivars. The correlation between isoflavone profile and lipid peroxidation was also established where thiobarbituric acid (TBA) number and carbonyl value were used as indices for the off-flavour generation. The cloning, gene expression analysis and in silico analysis of isoflavone synthase (IFS) isoforms were also performed. Results and conclusions. The total isoflavone content in soybean genotypes ranged from (153.53±7.22) µg/g for 'PUSA 40' to (1146.42±43.47) µg/g for 'Bragg.' There was a moderately negative correlation for indices of off-flavour generation with the genistein: daidzein ratio (p<0.1). The relation with total isoflavone content was however found to be insignificant hinting towards complex interactions at play. Higher protein-protein interactions for predicted structure of IFS2 with other biosynthesis enzymes and its comparatively higher expression in the 'Bragg' than IFS1, hinted towards its more substantial role in isoflavone synthesis. Novelty and scientific contribution. The genistein: daidzein ratio was found to be an important factor for controlling off-flavour. IFS2 was identified as a key for generating high isoflavone containing soybean with potentially reduced off-flavour generation.","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"32 1","pages":"0"},"PeriodicalIF":2.3000,"publicationDate":"2023-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Isoflavones Have a Potential Role in Off-Flavour Scavenging, with IFS2 as a Key in Isoflavone Accumulation in Soybean Seeds\",\"authors\":\"Sandeep Kumar, Sagar Banerjee, Amandeep Kaur, Minnu Sasi, Sweta Kumari, Archana Sachdev, Anil Dahuja\",\"doi\":\"10.17113/ftb.61.04.23.8231\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Research background. Soybean (Glycine max (L.) Merr) is a nutrient-rich crop containing high protein content as well as various bioactive compounds with health beneficial properties. However, it continues to have limited consumer acceptability as a food crop due to the presence of off-flavour. Owing to the ubiquity of isoflavones in soybean, their inherent antioxidant potential, and inhibitory effect on lipoxygenase activity, their sensorial attribute in mitigating off-flavour is currently being envisaged. Experimental approach. The present study estimated the content and composition of isoflavones in 17 soybean cultivars. The correlation between isoflavone profile and lipid peroxidation was also established where thiobarbituric acid (TBA) number and carbonyl value were used as indices for the off-flavour generation. The cloning, gene expression analysis and in silico analysis of isoflavone synthase (IFS) isoforms were also performed. Results and conclusions. The total isoflavone content in soybean genotypes ranged from (153.53±7.22) µg/g for 'PUSA 40' to (1146.42±43.47) µg/g for 'Bragg.' There was a moderately negative correlation for indices of off-flavour generation with the genistein: daidzein ratio (p<0.1). The relation with total isoflavone content was however found to be insignificant hinting towards complex interactions at play. Higher protein-protein interactions for predicted structure of IFS2 with other biosynthesis enzymes and its comparatively higher expression in the 'Bragg' than IFS1, hinted towards its more substantial role in isoflavone synthesis. Novelty and scientific contribution. The genistein: daidzein ratio was found to be an important factor for controlling off-flavour. IFS2 was identified as a key for generating high isoflavone containing soybean with potentially reduced off-flavour generation.\",\"PeriodicalId\":12400,\"journal\":{\"name\":\"Food Technology and Biotechnology\",\"volume\":\"32 1\",\"pages\":\"0\"},\"PeriodicalIF\":2.3000,\"publicationDate\":\"2023-10-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Technology and Biotechnology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.17113/ftb.61.04.23.8231\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"BIOTECHNOLOGY & APPLIED MICROBIOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Technology and Biotechnology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.17113/ftb.61.04.23.8231","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}
Isoflavones Have a Potential Role in Off-Flavour Scavenging, with IFS2 as a Key in Isoflavone Accumulation in Soybean Seeds
Research background. Soybean (Glycine max (L.) Merr) is a nutrient-rich crop containing high protein content as well as various bioactive compounds with health beneficial properties. However, it continues to have limited consumer acceptability as a food crop due to the presence of off-flavour. Owing to the ubiquity of isoflavones in soybean, their inherent antioxidant potential, and inhibitory effect on lipoxygenase activity, their sensorial attribute in mitigating off-flavour is currently being envisaged. Experimental approach. The present study estimated the content and composition of isoflavones in 17 soybean cultivars. The correlation between isoflavone profile and lipid peroxidation was also established where thiobarbituric acid (TBA) number and carbonyl value were used as indices for the off-flavour generation. The cloning, gene expression analysis and in silico analysis of isoflavone synthase (IFS) isoforms were also performed. Results and conclusions. The total isoflavone content in soybean genotypes ranged from (153.53±7.22) µg/g for 'PUSA 40' to (1146.42±43.47) µg/g for 'Bragg.' There was a moderately negative correlation for indices of off-flavour generation with the genistein: daidzein ratio (p<0.1). The relation with total isoflavone content was however found to be insignificant hinting towards complex interactions at play. Higher protein-protein interactions for predicted structure of IFS2 with other biosynthesis enzymes and its comparatively higher expression in the 'Bragg' than IFS1, hinted towards its more substantial role in isoflavone synthesis. Novelty and scientific contribution. The genistein: daidzein ratio was found to be an important factor for controlling off-flavour. IFS2 was identified as a key for generating high isoflavone containing soybean with potentially reduced off-flavour generation.
期刊介绍:
Food Technology and Biotechnology (FTB) is a diamond open access, peer-reviewed international quarterly scientific journal that publishes papers covering a wide range of topics, including molecular biology, genetic engineering, biochemistry, microbiology, biochemical engineering and biotechnological processing, food science, analysis of food ingredients and final products, food processing and technology, oenology and waste treatment.
The Journal is published by the University of Zagreb, Faculty of Food Technology and Biotechnology, Croatia. It is an official journal of Croatian Society of Biotechnology and Slovenian Microbiological Society, financed by the Croatian Ministry of Science and Education, and supported by the Croatian Academy of Sciences and Arts.