Induction of phytochemical glyceollins accumulation in soybean following treatment with biotic elicitor (Aspergillus oryzae)

文献类型： 外文期刊

第一作者： Eromosele, Ojokoh

作者： Eromosele, Ojokoh;Bo, Shi;Ping, Liang

作者机构：

关键词： Elicitor;Aspergillus oryzae Lu brewing 3042;Phytoalexins;Glyceollins;Soybeans;Prep-HPLC

期刊名称：JOURNAL OF FUNCTIONAL FOODS （ 影响因子：4.451； 五年影响因子：4.907 ）

ISSN： 1756-4646

年卷期： 2013 年 5 卷 3 期

页码：

收录情况： SCI

摘要： The different isoflavonoid phytoalexins produced by soybeans are known to possess antioxidant and estrogenic effects, with potential health benefits in humans. Enhanced production of phytoalexins by soybean plantwill help in research efforts. In this study, the effects of stress induced by Aspergillus oryzae Lu brewing 3042 on the composition of wounded surface of Nigerian soybean seeds were analyzed. Glyceollin, one of the inducible phytoalexins produced by plants, were induced in the Nigerian soybeans variety through fungal infection. Glyceollins I, II, and III were separated by preparative high performance liquid chromatography (Prep-HPLC) from other phytochemicals and had purity of 97.5%. Results from the time course study indicated that the maximum concentration of glyceollins, 0.74 mg/g, occurred at day 3 in the soybean cotyledons inoculated with A. oryzae Lu brewing 3042. The soybean seeds soak time in water was examined and a suitable soak time of 4 h was found best in the accumulation of glyceollins after the soak time study was conducted. Cut or wounded surface of soybean cotyledons produced glyceollins upon fungal treatment as elicitor and the glyceollins were confirmed by the ultra performance liquid chromatography-mass spectrometry (UPLC-MS). Analysis of elicitor-treated Nigerian soybean extract showed that A. oryzae Lu brewing 3042 treatments achieved maximum concentration of phytoalexin glyceollins at 1.32 mg/g extract dry weight. These results indicate that using food-grade A. oryzae Lu brewing 3042 elicits the biosynthesis of phytoalexins, alters the secondary metabolite profiles of the soybeans and offers enhanced bioactivity of soybean as a functional food ingredient. (C) 2013 Elsevier Ltd. All rights reserved.

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