Changes occurring in compositions and antioxidant properties of healthy soybean seeds [Glycine max (L.) Merr.] and soybean seeds diseased by Phomopsis longicolla and Cercospora kikuchii fungal pathogens
Changes occurring in compositions and antioxidant properties of healthy soybean seeds [Glycine max (L.) Merr.] and soybean seeds diseased by Phomopsis longicolla and Cercospora kikuchii fungal pathogens
复制标题
DOI：
10.1016/j.foodchem.2015.03.139
复制
发表时间：
2015-10-15
期刊：
影响因子：
8.8
通讯作者：
Lee, Yong Bok
中科院分区：
文献类型：
--
作者：
Lee, Jin Hwan;Hwang, Seung-Ryul;Lee, Yong Bok
研究了健康大豆和患病大豆的异黄酮、蛋白质、油脂和脂肪酸组成及抗氧化性能的变化。健康种子总异黄酮含量（1491.3 μ g/g）与患病种子（龙花：292.6 μ g/g，菊菜：727.2 μ g/g）差异显著，其中病种黄芪素含量下降幅度最大（726.1 ~ 57.1 μ g/g, 351.9 μ g/g）。采用HPLC-DAD-ESI/MS负极性模式对3种异黄酮的m/z 253.1、283.0和269.1的分子离子进行分析，确定其结构为大豆苷元、糖苷元和染料木素。其余的成分略有不同。对2,2-二苯基-1-picrylhydrazyl和2,2'- azno -bis（3-乙基苯并噻唑-6-磺酸）自由基的抑制作用随异黄酮水平的不同而增强。我们的研究结果可能有助于评估大豆真菌病原菌引起的成分变化与抗氧化活性之间的关系。(C) 2015 Elsevier Ltd.版权所有。
Changes in the compositions (isoflavone, protein, oil, and fatty acid) and antioxidant properties were evaluated in healthy soybeans and soybeans diseased by Phomopsis longicolla and Cercospora kikuchii. The total isoflavone content (1491.3 mu g/g) of healthy seeds was observed to be considerably different than that of diseased seeds (P. longicolla: 292.6, C. kikuchii: 727.2 mu g/g), with malonlygenistin exhibiting the greatest decrease (726.1 -> 57.1, 351.9 mu g/g). Significantly, three isoflavones exhibited a slight increase, and their structures were confirmed as daidzein, glycitein, and genistein, based on their molecular ions at m/z 253.1, 283.0, and 269.1 using the negative mode of HPLC-DAD-ESI/MS. The remaining compositions showed slight variations. The effects against 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) radicals in healthy seeds were stronger than the diseased soybeans, depending upon the isoflavone level. Our results may be useful in evaluating the relationship between composition and antioxidant activity as a result of changes caused by soybean fungal pathogens. (C) 2015 Elsevier Ltd. All rights reserved.