Metabolic insights into the mechanism of soybean reddening during storage.

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2024-10-16 DOI:10.1002/jsfa.13958

Yunze Xia, Huayang Zhang, Miao Li, Yuhao Zhou, Chenling Qu

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引用次数: 0

Abstract

Background: Soybean reddening during storage and transportation has caused great concern due to the serious economic loss. However, the mechanism of reddening has not been clearly elucidated. In this study, metabolomics was employed to investigate the reasons for soybean reddening during storage.

Results: The results of multivariate statistical analysis showed that the metabolite level of red soybean was significantly different from that of normal soybean. The differentially expressed metabolites were mainly enriched by biosynthesis of secondary metabolites and amino acid metabolism. Metabolism analysis showed that the biosynthesis of cyanidin and betalains was enhanced in reddening soybean. In addition, it was found that phenolic and flavonoid compounds decreased, while quinones, furans and 5-hydroxymethylfurfural increased in reddening soybeans compared to normal soybeans.

Conclusion: The upregulation of cyanidin and betalains was the main reason for soybean reddening. Besides, the oxidation of phenols and flavonoids, as well as Maillard reaction, also contributed to the color change. © 2024 Society of Chemical Industry.

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大豆在贮藏期间变红的代谢机制。

背景：大豆在储藏和运输过程中的变红现象会造成严重的经济损失，因此引起了人们的极大关注。然而，大豆变红的机理尚未明确阐明。本研究采用代谢组学方法研究了大豆在贮藏期间变红的原因：结果：多元统计分析结果表明，变红大豆与正常大豆的代谢物水平存在显著差异。差异表达的代谢物主要富集于次生代谢物的生物合成和氨基酸代谢。代谢分析表明，变红大豆中氰苷和甜菜苷的生物合成增强。此外，与正常大豆相比，变红大豆的酚类和黄酮类化合物减少，而醌类化合物、呋喃类化合物和 5-羟甲基糠醛增加：结论：大豆变红的主要原因是花青素和甜菜苷含量增加。此外，酚类和黄酮类化合物的氧化以及 Maillard 反应也是导致大豆变色的原因。© 2024 化学工业学会。

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.