Changes in anthocyanin and isoflavone concentrations in black seed-coated soybean at different planting locations
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J. Crop Sci. Biotech. 2009 (June) 12 (2) : 79 ~ 86 DOI No. 10.1007/s12892-009-0093-9 RESEARCH ARTICLE
Changes in Anthocyanin and Isoflavone Concentrations in Black Seed-Coated Soybean at Different Planting Locations Tae Joung Ha1*, Jin Hwan Lee2†, Sang-Ouk Shin1, Seong-Hyu Shin3, Sang-Ik Han1, Hyun-Tae Kim1, Jong-Min Ko1, Myong-Hee Lee1, Keum-Yong Park1 Department of Functional Crop, National Institute of Crop Science, RDA, 1085 Neidong, Miryang 627-803, Republic of Korea Department of Monitoring and Analysis, NAKDONG River Basin Environmental Office, Ministry of Environment, Changwon, 641-722, Republic of Korea 3 Planning and Coordination Division, National Institute of Crop Science, RDA, Suwon 441-857, Republic of Korea 1
2
Received: May 25, 2009 / Accepted: June 22, 2009 Ⓒ Korean Society of Crop Science and Springer 2009
Abstract This study assessed the altitudinal variations in the anthocyanin and isoflavone contents of six black seed coated soybean [Glycine max (L.) Merrill] cultivars. The black soybean cultivars Heugcheong, Seonheuk, Geomjeong 1, Geomjeong 2, Cheongja 2, and Cheongja 3 were planted at Milyang (12 m above mean sea level - low altitude) and Muju (600 m - high altitude), Korea on 10 June 2005 and 2006. The total anthocyanin and isoflavone contents and individual components were investigated by reverse-phase high performance liquid chromatography (HPLC). All black soybean cultivars cultivated in high altitude possessed significantly higher total anthocyanin (p < 0.01) and isoflavone (p < 0.01) contents than those grown in low altitude. For anthocyanin composition, cyanidin-3-O-glucoside, cyanidin-3-O-galactoside, and peonidin-3-O-glucoside contents were significantly higher while delphinidin-3-Oglucoside contents was significantly lower at high altitude. The composition of individual isoflavones, 6"-O-malonyldaidzin, and 6"O-malonylgenistin contents significantly increased at high altitude. Key words: Anthocyanins, black soybean, Glycine max, isoflavones, location
Introduction Black soybeans [Glycine max (L.) Merr.] have been widely used in nutritionally rich foods and in folk medicine for hundreds of years. In traditional Chinese medicine, black soybean has been used for detoxification, anti-inflammatory processes, and to improve the blood (Liao et al. 2005). Black soybeans are also found in foods such as soymilk, tofu, soy sauce, soy sprout and are cooked with rice in Korea. In addition, the sales of black soybean-based foods have grown tremendously during the past three years because of increasing consumer awareness of black soybean as a healthy food ingredient. Numerous studies have revealed that the beneficial health effects of black soybean are due to its several phytochemicals contents, such as isoflavones, saponins, and anthocyanins (Kim et al. 2006; Lee et al. 2006a; Tae Joung Ha ( ) Email: [email protected] Tel: +82-55-350-1239 / Fax: +82-55-353-3050 ‡ These authors contributed equally in this work
The Korean Society of Crop Science
Lee et al. 2006b; Messina 2000; Rao and Sung 1
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