Malonyl Isoflavone Glycosides in Soybean Seeds(Glycine max MERRILL).

• KUDOU Shigemitsu

  Kanesa Miso Co., Ltd.

• FLEURY Yvette

  Research Centre, Nestle Ltd.

• WELTI Dieter

  Research Centre, Nestle Ltd.

• MAGNOLATO Daniele

  Research Centre, Nestle Ltd.

• UCHIDA Teiji

  Kanesa Miso Co., Ltd.

• KITAMURA Keisuke

  National Agriculture Research Center

• OKUBO Kazuyoshi

  Faculty of Agriculture, Tohoku University

Abstract

The isoflavone constituents in soybean seeds were investigated, and 9 kinds of isoflavone glycosides were isolated from the hypocotyls of soybean seeds. Three kinds were proved to be malonylated soybean isoflavones named 6"-O-malonyldaidzin, 6"-O-malonylglycitin and 6"-O-malonylgenistin by UV, MS, IR and NMR. The malonylated isoflavone glycosides as major isoflavone constituents in soybean seed were thermally unstable, and were converted into their corresponding isoflavone glycosides. All of the isoflavone components produced intensely undesirable taste effects such as bitter, astringent and dry mouth feeling.

Journal

• Agricultural and Biological Chemistry

  Agricultural and Biological Chemistry 55 (9), 2227-2233, 1991

  Japan Society for Bioscience, Biotechnology, and Agrochemistry

Keywords

• General Agricultural and Biological Sciences
• General Biochemistry, Genetics and Molecular Biology

Details

• CRID: 1390282681436746112
• NII Article ID: 110006325717
• NII Book ID: AA00515312
• DOI: 10.1271/bbb1961.55.2227
• COI: 1:CAS:528:DyaK38XlslOqsQ%3D%3D
• ISSN: 18811280
• ISSN: 00021369
• ISSN: http://id.crossref.org/issn/00021369
• Text Lang: en
• Data Source:
  • JaLC
  • Crossref
  • CiNii Articles
• Abstract License Flag: Disallowed