Soyasapogenol A and B Distribution in Soybean ( Glycine max L. Merr.) in Relation to Seed Physiology, Genetic Variability, and Growing Location

Guelph Center for Functional Foods, Laboratory Services, University of Guelph, Guelph, Ontario, N1H 8J7, Canada.
Journal of Agricultural and Food Chemistry (Impact Factor: 2.91). 10/2003; 51(20):5888-94. DOI: 10.1021/jf0343736
Source: PubMed

ABSTRACT An efficient analytical method utilizing high-performance liquid chromatography (HPLC)/evaporative light scattering detector (ELSD) was developed to isolate and quantify the two major soyasaponin aglycones or precursors in soybeans, triterpene soyasapogenol A and B. Soaking of seeds in water up to 15 h did not change the content of soyasapogenols. Seed germination had no influence on soyasapogenol A content but increased the accumulation of soyasapogenol B. Soyasapogenols were mainly concentrated in the axis of the seeds as compared with the cotyledons and seed coat. In the seedling, the root (radicle) contained the highest concentration of soyasapogenol A, while the plumule had the greatest amounts of soyasapogenol B. In 10 advanced food-grade soybean cultivars grown in four locations in Ontario, total soyasapogenol content in soybeans was 2 +/- 0.3 mg/g. Soyasapogenol B content (1.5 +/- 0.27 mg/g) was 2.5-4.5-fold higher than soyasapogenol A content (0.49 +/- 0.1 mg/g). A significant variation in soyasapogenol content was observed among cultivars and growing locations. There was no significant correlation between the content of soyasapogenols and the total isoflavone aglycones.

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Available from: H P Vasantha Rupasinghe, Jan 24, 2014
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    • "Moisture content was also worked out in the cooked seed so as to convert data of analysis on dry weight basis. The saponins were analysed by hydrolysing them to sapogenols using technique as described by Rupasinghe et al. (2003). These sapogenols (A and B) were quantified by HPLC as per method described by Vasishtha and Srivastava (2011) using C-18 reverse phase column of 150 mm × 4.6 mm i.d. "
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    ABSTRACT: Ten varying genotypes of lentil viz., DPL 15, DPL 58, DPL 62, PL 4, PL 406, PL 639, VL 1, JL 1, K 75 and Ranjan were subjected to soaking and cooking. Soaking and cooking had significant effect on the sapogenols of lentils. Sapogenols are triterpenoid of saponins and produced on hydrolysis of saponins, which are responsible for protection against cancer and tumor, hypocholesterolemic and hepato-protective benefits of health. Sapogenol A was not affected significantly during soaking as well as cooking of lentils. A reduction of 15.3% in sapogenol B was observed during soaking and complete loss of sapogenol B was noticed during pressure cooking of soaked grain. Total sapogenol decreased by 12.6% and 61.9% during soaking and pressure cooking of grain, respectively. There was a wide variability in sapogenol A, B and total in different genotypes in unprocessed, soaked and pressure cooked grain of lentils. The unprocessed grains of lentils had 198.1 to 332.8 and 362.9 to 452.9 mg/100g sapogenol A and sapogenol B, respectively.
    Indian Journal of Agricultural Sciences 08/2013; 83(8):877-880. · 0.14 Impact Factor
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    • "They also reported that increasing proportion and duration of water during soaking enhances the losses of saponin B and a loss of 6.3% and 10.1% was observed on 12 hrs soaking, if the seed-to-water ratio was 1:3 and 1:7, respectively. Rupasinghe et al. (2003) "
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    ABSTRACT: Soaking of seed had no significant effect on Group A and Group B saponins, but the cooking completely degraded sapogenol B and a loss of 66.3% in total sapogenol of chickpeas was observed during cooking. The desi and kabuli type chickpeas differed remarkably for their sapogenols. The kabuli types contained high sapogenol A and B than desi types. Saponins are responsible for cholesterol lowering and cancer preventive health benefits.
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    • "Flavonoids have been reported to possess antibacterial, antioxidant, anti-inflammatory, antiallergic, antimutagenic, and vasodilatory activity. Saponins showed hypocholesterolemic and antidiabetic properties, while steroids are well known due to analgesic properties (Alan and Miller, 1996; Rupasinghe et al., 2003; Sultana et al., 2008). The presence of biologically important phytochemicals in I. bicolor extracts, as tested in our study, may contribute to their medicinal value and potential sources for useful drugs. "
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    ABSTRACT: Export Date: 18 October 2014
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