Diversity of γ- glutamyl peptides and oligosaccharides, the "kokumi" taste enhancers, in seeds from soybean mini core collections.
Biosci Biotechnol Biochem
; 82(3): 507-514, 2018 Mar.
Article
em En
| MEDLINE
| ID: mdl-29436968
ABSTRACT
Soybeans (Glycine max (L,) Merr,) contain γ-glutamyl peptides and oligosaccharides, and these components play an important role in imparting the "kokumi" taste to foods. To gain insight into the genetic diversities and molecular mechanisms of accumulation of γ-glutamyl peptides and oligosaccharides in soybean, we measured the contents of these components using the Japan and World mini core collections. Similar to other previously reported traits, wide variations were detected among the accessions in the core collections with respect to the content of γ-glutamyl peptides and oligosaccharides. We found a positive relationship between the content of γ-glutamyl tyrosine and γ-glutamyl phenylalanine and between the content of raffinose and stachyose. Furthermore, there were unique accessions that included high levels of γ-glutamyl peptides and oligosaccharides. These accessions may be helpful in understanding the accumulation mechanism of γ-glutamyl peptides and oligosaccharides and to increase the "kokumi" taste components in soybean by performing a genetic analysis.
Palavras-chave
EIC: Extracted Ion Chromatograms; FW: Fresh Weight; GSH: Glutathione-SH; JMC: Japanese mini core collection; Soybean; UPLC-Q-TOF-MS: Ultra Performance Liquid Chromatography-quadrupole -time-of-flight-mass spectrometry; WMC: World mini core collection; core collection; diversity; oligosaccharides; γ-Glu-Phe: γ-Glutamyl-Phenylalanine; γ-Glu-Tyr: γ-Glutamyl-Tyrosine; γ-glutamyl peptides
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Oligossacarídeos
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Peptídeos
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Sementes
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Glycine max
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Paladar
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Ácido Glutâmico
Idioma:
En
Revista:
Biosci Biotechnol Biochem
Assunto da revista:
BIOQUIMICA
/
BIOTECNOLOGIA
Ano de publicação:
2018
Tipo de documento:
Article
País de afiliação:
Japão