Genetic Improvement of Saponin Components in Soybean
Genetic Improvement of Saponin Components in Soybean
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DOI：
10.1021/bk-1994-0546.ch031
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发表时间：
1993-12
期刊：
影响因子：
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通讯作者：
C. Tsukamoto;A. Kikuchi;S. Kudou;K. Harada;T. Iwasaki;K. Okubo
中科院分区：
文献类型：
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作者：
C. Tsukamoto;A. Kikuchi;S. Kudou;K. Harada;T. Iwasaki;K. Okubo
已知B组和E组大豆皂苷对AIDS病毒（HIV）的感染性和EB病毒早期抗原的活化具有抑制作用。A组乙酰基皂苷具有强烈的不良味道。本研究的目的是通过遗传学的方法来操纵皂苷成分的含量。大豆（Glycine max）cv. Nattoshoryu的种子下胚轴中含有大量（约6%）的B组和E组皂苷。约70%的154个野生大豆（大豆）加入含有阿拉伯糖苷，没有发现在栽培大豆，和一个加入缺乏组A乙酰基皂苷。因此，增加大豆的健康益处和减少不良味道似乎是可能的。
Group B and group E soybean saponins are known to have inhibitory effects against the infectivity of the AIDS virus (HIV) and the activation of Epstein-Barr virus early antigen. Group A acetyl saponins have a strong undesirable taste. The purpose of our research is to manipulate the content of saponin components by genetic methods. A soybean (Glycine max)cv. Nattoshoryu contained high amounts (about 6%) of group B and E saponins in the seed hypocotyl. About 70% of 154 wild soybean (Glycine soja) accessions contained arabinosides that are not found in cultivated soybeans, and one accession lacked the group A acetyl saponins. Increased health benefits and decreased undesirable taste in soybeans therefore seems possible.