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


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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    • "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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    • "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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    • "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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