Skip to main content

Advertisement

SpringerLink
Log in

Analysis of Isoflavone Contents in Vegetable Soybeans

  • Published:
Plant Foods for Human Nutrition Aims and scope Submit manuscript

Abstract

In addition to oil and soyfoods, soybean is also produced for vegetable use. The importance of consuming vegetable soybean for the prevention of chronic diseases is well documented. The objectives of this study were to determine the magnitude of genotype × year interactions for isoflavone concentration and pattern, estimate heritabilities, and identify genotypes with a stable isoflavone concentration and pattern. Thirty-one soybean genotypes from maturity groups (MGs) III to VI were grown at Randolph Research Farm of Virginia State University, Petersburg, Virginia, during 3 years. The genotypes were harvested at immature green pod stage (R6–R7) and analyzed for isoflavone contents. Significant (P<0.05) differences among the genotypes were found for genistein, daidzein, glycitein, and total isoflavones. The genotype × year interactions were also significant (P<0.05) for the seed traits analyzed, indicating that the performance of the genotype changes from year to year. However, genotypes Pella and Aoda consistently showed with higher means than the overall means for all the seed traits throughout the 3 years. MG differences were also observed for genistein, daidzein, and total isoflavone content. Low- to moderate-heritability estimates of 54, 45, 58, and 64% were observed for genistein, daidzein, glycitein, and total isoflavone content, respectively, suggesting that the seed traits are equally influenced by environments and genetic variations. In general, for all seed traits with the exception of daidzein, the percentage contribution of genotype to the total sum of square was higher than the genotype × year interaction. The seed traits were interdependent and the associations among them were positive and significant suggesting that simultaneous selection and improvements are possible.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Kuo SM (1997) Dietary flavonoid and cancer prevention: Evidence and potential mechanics (Critical review). Oncognesis 8(1): 47–69.

    Google Scholar 

  2. Gormley J (1997, January) The joy of soy. Better Nutrition. 1–15.

  3. Fehr WE, Caviness CE, Burmood DT, Pennington JS (1971) Stage of development description of soybean (Glycine max [L.] Merrill). Crop Sci 11: 929–931.

    Google Scholar 

  4. Nair SS, Leitch DJW, Falconer J, Garg ML (1997) Prevention of cardiac arrhythmia by dietary (n-3) polyunsaturated fatty acid and their mechanism of action. J Nutr 127: 383–393.

    Google Scholar 

  5. Walsh PC (2002) Risks and benefits of soy phytoestrogens in cardiovascular diseases, cancer, climacteric symptoms and osteoporosis. J Urol 168(4, Pt 1)): 1637.

    Google Scholar 

  6. Chiechi LM, Secreto G, D’Amore M, Fanelli M, Venturelli E, Cantatore F, Valerio T, Laselva G, Loizzi P (2002, August 30) Efficacy of a soy rich diet in preventing postmenopausal osteoporosis: The Menfis randomized trial. Maturitas 42(4): 295–300.

    Google Scholar 

  7. Suthar AC, Banavalikar MM, Biyani MK (2001) Pharmacological activities of Genistein, an isoflavone from soy (Glycine max): Part II—Anti-cholesterol activity, effects on osteoporosis & menopausal symptoms. Indian J Exp Biol 39(6): 520–525.

    Google Scholar 

  8. Anthony MS, Clarkson TB, Williams JK (1998) Effects of soy isoflavones on atherosclerosis: Potential mechanisms. Am J Clin Nutr 68(6, Suppl): 1390S–1393S.

    Google Scholar 

  9. Lichtenstein AH (1998) Soy protein, isoflavones and cardiovascular disease risk. J Nutr 128(10): 1589–1592.

    Google Scholar 

  10. Kris-Etherton PM, Hecker KD, Bonanome A, Coval SM, Binkoski AE, Hilpert KF, Griel AE, Etherton TD (2002) Bioactive compounds in foods: Their role in the prevention of cardiovascular disease and cancer. Am J Med 113(Suppl 9B): 71–88.

    Google Scholar 

  11. Burden BJ, Nerris DM (1992) Role of the isoflavones and coumestrol in the constitutive antagonists properties of “Davis” soybean against an oligophagous insect, the Mexican bean beetle. J Chem Ecol 18: 1069–1081.

    Google Scholar 

  12. Frank AA, Custer LJ, Cena CM, Norala, K (1995) Rapid HPLC analysis of dietary phytoestrogens from legumes and human urine. Proc Soc Exp Biol Med 208: 18–26.

    Google Scholar 

  13. Hsu CS, Shen WW, Hsueh YM, Yeh SL (2001) Soy isoflavone supplementation in postmenopausal women. Effects on plasma lipids, antioxidant enzyme activities and bone density. J Reprod Med 46(3): 221–226.

    Google Scholar 

  14. Hwang J, Hodis HN, Sevanian A (2001) Soy and alfalfa phytoestrogen extracts become potent low-density lipoprotein antioxidants in the presence of acerola cherry extract. J Agric Food Chem 49(1): 308–314.

    Google Scholar 

  15. Arora A, Valcic S, Cornejo S, Nair MG, Timmermann BN, Liebler DC (2000) Reactions of Genistein with alkylperoxyl radicals. Chem Res Toxicol 13(7): 638–645.

    Google Scholar 

  16. Barnes S, Grubbs C, Setchell KD, Carlson J (1990) Soybean inhibit mammary tumors in models of breast cancer. Prog Clin Biol Res 347: 239–253.

    Google Scholar 

  17. Lee HP, Gourley L, Duffy SW, Esteve J, Day NE (1991) Dietary effects on breast cancer in Singapore. Lancet 537: 1197–1200.

    Google Scholar 

  18. Tsukumoto C, Shimada S, Igita K, Kudou S, Kakubun M, Okubo K, Kitamura K (1995) Factors affecting isoflavone content in soybean seeds: Change in isoflavone, saponins, and composition of fatty acids at different temperature during seed development. J Agric Food Chem 43: 1184–1192.

    Google Scholar 

  19. Eldridge A, Kwolek W (1983) Soybean isoflavones: Effect of the environment and variety on composition. J Agric Food Chem 31: 394–396.

    Google Scholar 

  20. Wang H, Murphy P (1994) Isoflavone composition of American and Japanese soybean in Iowa. Effects of variety, Crop year, and location. J Agric Food Chem 42: 1674–1677.

    Google Scholar 

  21. Joseph AHM, Fehr WR, Murphy PA, Welke GA (2000) Influence of genotype and environment on isoflavone contents of soybean. Crop Sci 40: 48–51.

    Google Scholar 

  22. Wang CY, Pagadala S, Sherrard MS, Krishnan P (1998) Changes of isoflavones during processing of soy protein isolates. J Am Oil Chem Soc 75: 337–341.

    Google Scholar 

  23. Statistical Analysis System (SAS) Institute (2000) SAS/STAT User’s Guide. Version 8.0, 6th edn. Cary, NC: SAS Institute.

    Google Scholar 

  24. Steel RG, Torrie JH (1980) Principles and Procedures of Statistics. New York: McGraw-Hill.

    Google Scholar 

  25. Milligan SB, Gravois KA, Bishoff KP, Martin FA (1990) Crop effects on broad sense heritability and genetic variances of sugar can yield components. Crop Sci 30: 344–349.

    Google Scholar 

  26. Agronomix (2000) AGROBASE User’s Guide. Version 20. Winnipeg, Manitoba: Software, Inc.

    Google Scholar 

  27. Lin CS, Binns MR (1988) A superiority measure of cultivar performance for cultivar × location data. J Plant Sci 68: 193–198.

    Google Scholar 

  28. Kang MS (1990) Genotype-by-Environment Interaction and Plant Breeding. Baton, Rouge: Lousiana State University AgriculturalCenter.

    Google Scholar 

  29. Kaufman PJ, Duke H, Brielmann JB, Hoyt J (1997) A comparative survey of leguminous plants as sources of isoflavones, genistein, and daidzein: Implications for human nutrition and health. J Altern Compl Med 3: 7–12.

    Google Scholar 

  30. Wang CY, Sherrard MS, Pagadala S, Wixon R, Scott RA (2000) Isoflavone content among maturity group 0 to II soybeans. J Am Oil Chem Soc 77: 483–487.

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Virginia State University Agricultural Research Station and Department of Nutrition, Food Science, and Hospitality, South Dakota State University, Brookings, SD, 57007, USA

    T. MEBRAHTU, A. MOHAMED, C.Y. WANG & T. ANDEBRHAN

Authors
  1. T. MEBRAHTU
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. A. MOHAMED
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. C.Y. WANG
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. T. ANDEBRHAN
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to T. MEBRAHTU.

Rights and permissions

Reprints and permissions

About this article

Cite this article

MEBRAHTU, T., MOHAMED, A., WANG, C. et al. Analysis of Isoflavone Contents in Vegetable Soybeans. Plant Foods Hum Nutr 59, 55–61 (2004). https://doi.org/10.1007/s11130-004-0023-4

Download citation

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11130-004-0023-4

Search

Navigation