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Comparative Assessment of Nutritional Metabolites in Yellow Soybeans at Different Growth Years and Their Antioxidant and α-Glucosidase Inhibition Propertiesopen access

Authors
Cho, Kye ManLee, Young MinLee, Hee YulLee, Jin Hwan
Issue Date
Dec-2023
Publisher
Multidisciplinary Digital Publishing Institute (MDPI)
Keywords
antioxidant; Daepung cultivar; DNA protection; isoflavone; nutritional metabolite; yellow soybean; α-glucosidase inhibition
Citation
Agronomy, v.13, no.12
Indexed
SCIE
SCOPUS
Journal Title
Agronomy
Volume
13
Number
12
URI
https://scholarworks.gnu.ac.kr/handle/sw.gnu/69052
DOI
10.3390/agronomy13122914
ISSN
2073-4395
2073-4395
Abstract
With regard to obtaining valuable information on the development of new breeding lines and functional agents, the present study was the first to demonstrate variations in nutritional metabolites and biological properties in yellow soybeans at three growth years. Three metabolites (fatty acid, amino acid, isoflavone) exhibited significant differences between cultivars and growth years; specifically, linoleic acid, glutamic acid, and malonylgenistin displayed the highest average contents at 38.7 mg/g, 59.9 mg/100 g, and 992.6 μg/g, exhibiting predominant changes in the range of 21.6–61.2 mg/g, 34.3–113.3 mg/100 g, and 455.8–1778.9 μg/g, respectively. Moreover, the biofunctional effects differed remarkably in the order ABTS > α-glucosidase > DPPH at 500 μg/mL (50% methanol extracts). The TPC, TFC, DNA protection, and FRAP ratios also showed remarkable changes in cultivars across growth times. Interestingly, the Daepung cultivar may be considered an alternative source for the development of new soybeans and nutraceutical foods due to its high metabolites (average contents, fatty acid: 80.8 mg/g; amino acid: 353.8 mg/100 g; isoflavone: 4048.2 μg/g) and excellent beneficial activities (75.1% ABTS, 52.5% DPPH, 100% DNA protection, 73.1% α-glucosidase, 1.54 OD593 nm FRAP at 500 μg/mL). Our observations may contribute to providing valuable information on the relationship between metabolites and the biological properties of yellow soybeans. © 2023 by the authors.
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농업생명과학대학 (식품공학부)
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