Antioxidant Contributors in Seed, Seed Coat, and Cotyledon of γ-ray-Induced Soybean Mutant Lines with Different Seed Coat Colors.

You Jin Lim,Shanshan Qu,Seok Hyun Eom,Dong-Gun Kim,Soon-Jae Kwon

doi:10.3390/antiox10030353

You Jin Lim, Shanshan Qu + Show 3 more

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https://doi.org/10.3390/antiox10030353

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Abstract

The development of soybean with high antioxidant activities for use in the food and cosmetics industries is a target of breeding programs. In soybean, antioxidants are associated with seed color, although the metabolic basis for seed coloration remains incompletely understood. We selected six γ-ray-induced mutant lines that exhibited black, partially black, brown, partially brown, or yellowish-white pigmentation in the seed coat. Antioxidant activity and contents of anthocyanins, flavan-3-ols, and isoflavones were evaluated in the seed coat and cotyledons. The lines with black or brown seeds showed the highest antioxidant activities. The cotyledons showed no significant differences in seed coat components or antioxidant activities among lines. Black and brown seed coat components showed the highest antioxidant activities. The black seed coat contained five anthocyanins, whereas seed coats of brown- and yellow-seeded lines entirely lacked anthocyanins. Both black and brown seeds were rich in flavan-3-ols, including catechin and epicatechin, which were the predominant antioxidant contributors in brown seeds. Isoflavone contents showed weaker correlations with antioxidant activity than anthocyanins and flavan-3-ols. These results demonstrated that antioxidant activities were determined by anthocyanins in black seeds and flavan-3-ols in brown and black seeds, whereas relatively low antioxidant activities in yellow seeds reflected their high isoflavone contents.

Highlights

Soybean (Glycine max (L.) Merr.) is a nutritionally rich and well-balanced crop utilized for a variety of applications
Anthocyanins are known to be the predominant antioxidants in black-seeded soybean, the present results showed that catechin and epicatechin were detected in large amounts and strongly contributed to the high antioxidant activity of black-seeded soybean
This study provides information on the antioxidant components, and their localization and accumulation, among six soybean lines differing in seed color that were mutated from one cultivar

Summary

Introduction

Soybean (Glycine max (L.) Merr.) is a nutritionally rich and well-balanced crop utilized for a variety of applications. Soybean is a valuable industrial material used for health supplements, cosmetics, and pharmaceutical products. To develop cultivars with enhanced functional properties, soybean breeding has employed diverse methods, such as conventional breeding, molecular breeding, and use of physical and chemical mutagens. Soybean breeding has targeted the development of materials with enhanced nutritional qualities and functionality for industrial uses. Enhanced availability of antioxidants, as an indicator of high nutritional and functional value, is an important breeding target desired in the food and cosmetics industries. Metabolites that serve as antioxidants in soybean include phenolic compounds such as flavonoids (especially isoflavones) and anthocyanins [1,2]. In the most common soybean seed type with a yellowish-white seed coat, the predominant antioxidant compounds are isoflavones [3]. A higher content of hydroxybenzoic acids in lentils

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