A high-protein soybean cultivar contains lower isoflavones and saponins but higher minerals and bioactive peptides than a low-protein cultivar

Food Chemistry

Volumn 120, Issue 1, 2010, Pages 15-21

  Paucar Menacho, Luz Maria ^a,b   Amaya Farfán, Jaime ^a   Berhow, Mark A ^c   Mandarino, José Marcos Gontijo ^d   Mejia, Elvira Gonzalez de ^b   Chang, Yoon Kil ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

^c AGRICULTURAL RESEARCH SERVICE   (United States)

^d EMBRAPA CERRADOS   (Brazil)

Author keywords

BBI; Bioactive compounds; Chemical score; Isoflavones; Lectins; Lunasin; Saponins; Soybean

Indexed keywords

CALCIUM; COPPER; FATTY ACID; IRON; ISOFLAVONE DERIVATIVE; LECTIN; LUNASIN; METHIONINE; MINERAL; PEPTIDE DERIVATIVE; PHOSPHORUS; SAPONIN; UNCLASSIFIED DRUG; ZINC;

ARTICLE; CULTIVAR; LIPID COMPOSITION; PROTEIN ANALYSIS; SOYBEAN;

BOVINE RESPIRATORY SYNCYTIAL VIRUS; GLYCINE MAX;

EID: 71349084315     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.09.062     Document Type: Article

References (30)

1. American Association of Cereal Chemists. Approved methods of American Association of Cereal Chemists. 9th ed. Vol. 1-2 (1995), AACC, St. Paul
2. American Oil Chemists Society. Official methods and recommended practices of the American Oil Chemists Society. 5th ed. (2002), AOCS, Champaign, IL
3. Anderson R., and Wolf W. Compositional changes in trypsin inhibitors, phytic acid, saponins and isoflavone related to soybean processing. Journal of Nutrition 125 Suppl. 3 (1995) 582S-588S
4. Association of Official Analytical Chemists. Official methods of analysis of the Association of Official Analytical Chemists. 16th ed. (1997), AOAC, Washington, DC
5. Berhow M.A. Modern analytical techniques for flavonoid determination. In: Buslig B.S., and Manthey J.A. (Eds). Flavonoids in the living cell. Advances in experimental medicine and biology Vol. 505 (2002), Kluwer Academic, New York 61-76
6. Berhow M.A., Kong S.B., Vermillion K.E., and Duval S.M. Complete quantification of group A and group B saponins in soybeans. Journal of Agricultural and Food Chemistry 54 (2006) 2035-2044
7. Birk Y. The Bowman-Birk inhibitor. Trypsin and chymotrypsin inhibitor from soybeans. International Journal of Peptide and Protein Research 25 (1985) 113-131
8. BRASIL (1992). Regras para análise de Sementes. Ministério da Agricultura e da Reforma Agrária, Brasília: SNAD/DNDV/CLAV.
9. De Lumen B. Lunasin: A cancer-preventive soy peptide. Nutrition Reviews 63 (2005) 16-21
10. Food and Drug Administration (FDA) - Department of Health and Human Services. Food labeling: Health claims: Soy protein and risk of coronary heart disease (CHD). 21 CFR Parts. 101. Revised April 1, 2003 (2002), US Government Printing Office, Washington, DC
11. Empresa Brasileira de Pesquisa Agropecuaria-EMBRAPA. Documentos 299. Cultivares de Soja 2007/2008 região centro-sul (2008), Embrapa, Londrina
12. Gonzalez de Mejia E., and Prisecaru V. Lectins as bioactive plant proteins: A potential in cancer treatment. Critical Review in Food Science and Nutrition 45 (2005) 445-455
13. Gonzalez de Mejia E., Vasconez M., DeLumen B.O., and Nelson R. Lunasin concentration in different soybean genotypes commercial soy protein and isoflavone products. Journal of Agricultural and Food Chemistry 52 (2004) 5882-5887
14. Hagen S.R., Frost B., and Augustin J. Precolumn phenylisothiocyanate derivatization and liquid-chromatography of amino-acids. Journal of Association of the Official Analytical Chemists 72 (1989) 912-916
15. Hartman L., and Lago R.C.A. Rapid preparation of fatty acid methyl esters from lipids. Laboratory Practice 22 (1973) 475-476
16. Instituto Adolfo Lutz. Normas Analiticas do Instituto Adolfo Lutz. 3rd ed. (1985), IAL, São Paulo, Brasil
17. Kuduo S., Tonomura M., Tsukamato C., Uchida T., Yoshikoshi M., and Okubo K. Isolation and structural elucidation of DDMP-conjugated soya saponin as genuine saponins from soybean seeds. Bioscience, Biotechnology, and Biochemistry 57 (1993) 546-550
18. Liu K. Soybeans: Chemistry, technology and utilization (1997), Chapman and Hall, New York
19. Mandarino J.M.G., Carrão-Panizzi M.C., and Oliveira M.C.N. Chemical composition of soybean seed from different production areas of Brazil. Arquivos de Biologia e Tecnologia 35 (1992) 647-653
20. McCue P., and Shetty K. Health benefits of soy isoflavonoids and strategies for enhancement: A review. Critical Review in Food Science and Nutrition 44 (2004) 361-367
21. Messina M., and Erdman J.W. Need to establish threshold soy protein intake for cholesterol reduction. American Journal of Clinical Nutrition 81 (2005) 939-946
22. Morais A.A.C., and Silva A.L. Valor nutritivo e funcional da soja. Revista Brasileira de nutrição Clinica 15 (2000) 303-315
23. Pereira C.A., and Oliveira F.B. Soja. Alimento e saúde. Valor nutricional e preparo (2004), Editora UFV, Viçosa
24. Pusztai A. Plant lectins (1991), Cambridge University Press, New York
25. Shiraiwa M., Kudo S., Shimoyamada M., Harada K., and Okubo K. Composition and structure of group-A saponin in soybean seed. Agricultural and Biological Chemistry 55 (1991) 315-322
26. Toledo T.C.F., Brazaga G.C., Arthur V., and Piedade S.M.E. Composição. Digestibilidade protéica e desaminação em cultivaresbrasileiras de soja submetidas à radiação gama. Ciência e Tecnologia de Alimentos 27 (2007) 812-815
27. Vasconez-Costa, M. (2004). Effect of genotype, environment and processing on the level of lectin and lunasin in soybean. Master Thesis, University of Illinois, Urbana-Champaign, IL.
28. Viera C.R., Cabral L.C., and Oliveira de Paula A.C. Composição centesimal e conteúdo de aminoácidos, acidos graxos e minerais de seis cultivares de soja destinada à alimentação humana. Pesquisa Agropecuária Brasileira 34 (1999) 1277-1284
29. White J.A., Hart R.J., and Fry J.C. An evaluation of the waters pico-tag system for the amino-acid-analysis of food materials. The Journal of Automatical Chemistry 8 (1986) 170-177
30. World Health Organization - WHO. Technical report series 935. Protein and amino acid requirements in human nutrition. Report of a joint WHO/FAO/UNU expert consultation (2007), WHO Press, Geneva