DOI QR코드

DOI QR Code

Changes of Soyasaponin Contents in Soybean Sprouts

콩나물 생육기간 중 사포닌 함량의 변화

  • Chang, Seo-Young (Department of Food and Nutrition, Kyung Hee University) ;
  • Han, Sangjun (Dept. of Agricultural Science, Korea National Open University)
  • 장서영 (경희대학교 식품영양학과) ;
  • 한상준 (한국방송통신대학교 농학과)
  • Received : 2016.02.22
  • Accepted : 2016.02.24
  • Published : 2016.03.31

Abstract

Soyasaponin I, II, III and V contents were investigated in seed, cotyledons and sprouts of soybean (Glycine max (L.) Merill) subjected to germination over five days. High-performance liquid chromatography coupled with tandem mass spectrometric (HPLC-MS/MS) method was used to evaluate the content of soyasaponins. Soyasaponins contents were different according to the varieties. Germination of soybeans dramatically increased soyasaponin contents in soybean sprouts in a time-dependent manner. Cotyledons had a higher contents of soyasaponins compared to dried seed (p<0.05). After five days of germination, Soyasaponin I and II increased 10 times higher after germination. Soyasaponin I and II are major metabolites in cotyledons and hypocotyls. Soyasaponin III and V were also detected in seed and increased depended on the germination stage. Soyasaponin V was at its highest levels in the hypocotyl, almost 7 times higher than the initial content in soybean seeds. Therefore, the germination of soybean sprouts significantly increased soyasaponin content.

콩 재배 및 이용확대를 위한 기초자료를 얻기 위해 발아과정 중 기능성 성분인 soyasaponin의 함량 변화를 조사하였다. 1. Soyasaponin I과 soyasaponin II의 함량은 품종에 따라 차이가 있었으나 발아과정 중 떡잎부위에서 함량이 10배 이상 증가하였고, soyasaponin I은 배축에서도 종자 당 이 $140{\sim}360{\mu}g$ 수준의 함량을 나타내었다. 2. Soyasaponin III 및 soyasaponin V의 함량은 발아를 통해 증가하는 경향이었고, soyasaponin V의 경우 배축에서 그 함량이 급격히 증가하는 것으로 나타났다.

Keywords

References

  1. Daveby, Y. D., P. Aman, J. M. Betz, and S. M. Musser. 1998. Effect of storage and extraction on ration of soyasaponin I to 2,3-Dihydro-2,5-dihydroxy-6-methyl-4-pyrone-conjugated soyasaponin I in Dehulled Peas (Pisum sativum L). J. Sci. Food Agric. 141-146.
  2. Guajardo-Flores, D., M. Garcia-patino, D. Serna-Guerrero, J. A. Gutierrez-uribe, and S. O. Serna-Saldivar. 2012. Characterization and quantification of saponins and flavonoids in sprouts, seed coats and cotyledons of germinated black beans. Food Chemistry. 134 : 1312-1319. https://doi.org/10.1016/j.foodchem.2012.03.020
  3. Han, S. J. 2011. HPLC/MS/MS method for determination of soyasaponin in the soybean varieties. Korean J. Crop Sci. 56 : 244-249. https://doi.org/10.7740/kjcs.2011.56.3.244
  4. Kennedy, A. R. 1995. The evidence for soybean products as cancer preventive agents. J. Nutr. 125 : 733-743.
  5. Kim, E. J., K. I. Lee, and K. Y. Park. 2002. Effects of germanium treatment during cultivation of soybean sprouts. J. Korean Soc. Food Sci. Nutr. 31 : 615-620. https://doi.org/10.3746/jkfn.2002.31.4.615
  6. Kim, M. R., H. Y. Kim, K. J. Lee, Y. S. Hwang, and J. H. Ku. 1998. Quality characteristics of fresh and cooked soybean sprouts by cultivars. Korean J. Soc. Food Sci. 14 : 266-272.
  7. Kim, Y. H., K. A. Lee, and H. S. Kim. 2009. Volatile flavor components in soy sprouts. Korean J. Crop Sci. 54 : 314-319.
  8. Kurosawa, Y., H. Takahara, and M. Shiraiwa. 2002. UDP-glucuronic acid: Soyasapogenol glucuronosyltransferase involved in saponin biosynthesis in germinating soybean seeds. Planta. 215 : 620-629. https://doi.org/10.1007/s00425-002-0781-x
  9. Lee, J. H., E. M. Kim, J. S. Chae, Y. S. Jang, J. H. Lee, and G. Lee. 2003. The effect of isoflavone supplement on plasma lipid & antioxidant status in hypercholesterolemic postmenopausal women. Korean J. Nutr. 36 : 603-612.
  10. Messina. M. 1995. Modern applications for an ancient bean: Soybeans and the prevention and treatment of chronic disease. J. Nutr. 125 : 567-569.
  11. Peterson, G. and S. Barnes. 1991. Genistein inhibitions of the growth of human breast cancer cells: independence from estrogen receptors and the multi-drug resistance gene. Biochem. Biophys. Res. Commun. 179 : 661-667. https://doi.org/10.1016/0006-291X(91)91423-A
  12. Ruiz, R. G., K. R. Price, A. E. Arthur, M. E. Rose, M. J. C. Rhodes, and R. G. Fenwick. 1996. Effect of soaking and cooking on the saponin content and composition of chickpeas (Cicer arietinum) and lentils (Lens culinaris). J. Agric. Food Chem. 44 : 1526-1530. https://doi.org/10.1021/jf950721v
  13. Yoshiki, Y., S. Kudou, and K. Okubo. 1998. Relationship between chemical structures and biological activities of triterpenoid saponins from soybean. Bioscience, Biotechnology and Biochemistry. 62 : 2291-2299. https://doi.org/10.1271/bbb.62.2291
  14. Youn, J. E., H. S. Kim, K. A. Lee, and Y. H. Kim. 2011. Contents of minerals and vitamins in soybean sprouts. Korean J. Crop Sci. 56 : 226-232. https://doi.org/10.7740/kjcs.2011.56.3.226
  15. Zhang, W. and D. G. Popovich. 2008. Effect of soyasapogenol A and soyasapogenol B concentrated extracts on Hep-G2 cell proliferation and apoptosis. J. Agric. Food Chem. 56 : 2603-2608. https://doi.org/10.1021/jf0731550
  16. Zhang, W., S. P. Teng, and D. G. Popovich. 2009. Generation of group B woyasaponins I and III by hydrolysis. J. Agric. Food Chem. 57 : 3620-3625. https://doi.org/10.1021/jf803663j