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Estimation of the Mutation Site of a Soyasapogenol A-Deficient Soybean Glycine max (L.) Merr. by LC-MS/MS Profile Analysis

机译:通过LC-MS / MS谱分析估计豆烷酮糖酮缺乏大豆α缺陷大豆脉冲突变位点的估计

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Worldwide attention toward the health benefits from soybean saponins has increased and they have also attracted attention in addressing taste characteristics. There are two soybean saponin aglycons: soyasapogenol A (SA), which causes a bitter astringent taste; and DDMP-conjugated soyasapogenol B (SB), which has health benefits. SA-deficient mutant soybean (Tohoku No. 152) that could have better taste was recently developed. However, the mutation site is unknown therefore undesirable components may accumulate and decrease its food value. Soyasapogenols are thought to be synthesized from 2,3 -oxidosqualene through P-amyrin and hydroxylated by cytochrome P450 family enzymes. If the SA-deficiency were caused by enzyme elimination, intermediate components could accumulate in the mutant seeds. We used LC-MS/MS profile analysis to investigate accumulation of SA precursor components in Tohoku No. 152, but none was detected. We deduced that the SA-deficient mutant eliminates the P450 monooxygenase that hydroxylates the C -21 position of the SA precursor component. SA-deficiency resulted in an increase of DDMP-saponin content.
机译:全世界对来自大豆皂苷的健康益处的关注增加,他们也引起了寻求品味特征的关注。有两种大豆皂苷酰胺:豆皂苷A(SA),导致苦涩的味道;和DDMP缀合的豆酶B(SB),具有健康益处。最近开发出可具有更好味道的缺陷型突变大豆(Tohoku No.152)。然而,突变位点是未知的,因此不希望的组分可能会积聚并降低其食物价值。通过对2,3-氧化氢喹啉通过对氨基和羟基化的细胞色素P450家族酶来合成豆酶苏酮。如果SA缺乏是由酶消除引起的,中间体组分可以在突变种子中积聚。我们使用LC-MS / MS型材分析来调查Tohoku No.152中SA前体组分的积累,但没有检测到。我们推导出SA缺陷型突变体消除了羟基化SA前体组分的C-21位置的P450单氧基酶。 SA缺乏导致DDMP-Saponin含量增加。

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