Integrated Proteomics and Metabolomics Analysis Highlights Correlative Metabolite-Protein Networks in Soybean Seeds Subjected to Warm-Water Soaking
Soaking of soybean seeds is a prerequisite for the production of soy foods, and it has been shown that the extent of water absorbed during different imbibition conditions directly affects the quality of the subsequent soybean seed products by yet unknown mechanisms. In order to elucidate the molecul...
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Veröffentlicht in: | Journal of agricultural and food chemistry 2020-07, Vol.68 (30), p.8057-8067 |
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creator | Min, Cheol Woo Hyeon, Hyejin Gupta, Ravi Park, Joonho Cheon, Ye Eun Lee, Gi Hyun Jang, Jeong Woo Ryu, Hyung Won Lee, Byong Won Park, Sang Un Kim, Youngsoo Kim, Jae Kwang Kim, Sun Tae |
description | Soaking of soybean seeds is a prerequisite for the production of soy foods, and it has been shown that the extent of water absorbed during different imbibition conditions directly affects the quality of the subsequent soybean seed products by yet unknown mechanisms. In order to elucidate the molecular changes in soybean seeds during different soaking temperatures, we performed an integrated proteomics and metabolomics analysis of seeds soaked at 4, 25, and 55 °C. Proteomics analysis revealed that various enzymes related to carbohydrate and protein hydrolysis were activated in soybean seeds during water soaking at 55 °C. Interestingly, results obtained from this integrated proteomics and metabolomics study showed changes in various metabolites, including isoflavones, amino acids, and sugars, that were positively correlated with proteome changes occurring upon soaking at 55 °C. Furthermore, soaking of soybean seeds at 55 °C resulted in degradation of indigestible anti-nutrients such as raffinose oligosaccharides. Taken together, our results suggest that the seed soaking at a high temperature (55 °C) increases the nutritional value of soybean seeds by decreasing the contents of some of the common anti-nutrients. |
doi_str_mv | 10.1021/acs.jafc.0c00986 |
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In order to elucidate the molecular changes in soybean seeds during different soaking temperatures, we performed an integrated proteomics and metabolomics analysis of seeds soaked at 4, 25, and 55 °C. Proteomics analysis revealed that various enzymes related to carbohydrate and protein hydrolysis were activated in soybean seeds during water soaking at 55 °C. Interestingly, results obtained from this integrated proteomics and metabolomics study showed changes in various metabolites, including isoflavones, amino acids, and sugars, that were positively correlated with proteome changes occurring upon soaking at 55 °C. Furthermore, soaking of soybean seeds at 55 °C resulted in degradation of indigestible anti-nutrients such as raffinose oligosaccharides. Taken together, our results suggest that the seed soaking at a high temperature (55 °C) increases the nutritional value of soybean seeds by decreasing the contents of some of the common anti-nutrients.</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/acs.jafc.0c00986</identifier><identifier>PMID: 32609497</identifier><language>eng</language><publisher>United States: American Chemical Society</publisher><subject>Food Handling ; Glycine max - chemistry ; Glycine max - genetics ; Glycine max - metabolism ; Metabolomics ; Omics Technologies Applied to Agriculture and Food ; Proteomics ; Seeds - chemistry ; Seeds - genetics ; Seeds - metabolism ; Soybean Proteins - chemistry ; Soybean Proteins - genetics ; Soybean Proteins - metabolism ; Temperature ; Water - metabolism</subject><ispartof>Journal of agricultural and food chemistry, 2020-07, Vol.68 (30), p.8057-8067</ispartof><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a402t-b71770bee4af489291e25e3ad761e1a8aa9c739c07a0db9e70c4088e33ca0c693</citedby><cites>FETCH-LOGICAL-a402t-b71770bee4af489291e25e3ad761e1a8aa9c739c07a0db9e70c4088e33ca0c693</cites><orcidid>0000-0001-9705-6868 ; 0000-0003-2692-5370 ; 0000-0001-5966-6315 ; 0000-0001-5291-3942 ; 0000-0003-2157-2246 ; 0000-0001-8881-0662 ; 0000-0003-1678-5968</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c00986$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/acs.jafc.0c00986$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,776,780,2752,27053,27901,27902,56713,56763</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/32609497$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Min, Cheol Woo</creatorcontrib><creatorcontrib>Hyeon, Hyejin</creatorcontrib><creatorcontrib>Gupta, Ravi</creatorcontrib><creatorcontrib>Park, Joonho</creatorcontrib><creatorcontrib>Cheon, Ye Eun</creatorcontrib><creatorcontrib>Lee, Gi Hyun</creatorcontrib><creatorcontrib>Jang, Jeong Woo</creatorcontrib><creatorcontrib>Ryu, Hyung Won</creatorcontrib><creatorcontrib>Lee, Byong Won</creatorcontrib><creatorcontrib>Park, Sang Un</creatorcontrib><creatorcontrib>Kim, Youngsoo</creatorcontrib><creatorcontrib>Kim, Jae Kwang</creatorcontrib><creatorcontrib>Kim, Sun Tae</creatorcontrib><title>Integrated Proteomics and Metabolomics Analysis Highlights Correlative Metabolite-Protein Networks in Soybean Seeds Subjected to Warm-Water Soaking</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>Soaking of soybean seeds is a prerequisite for the production of soy foods, and it has been shown that the extent of water absorbed during different imbibition conditions directly affects the quality of the subsequent soybean seed products by yet unknown mechanisms. In order to elucidate the molecular changes in soybean seeds during different soaking temperatures, we performed an integrated proteomics and metabolomics analysis of seeds soaked at 4, 25, and 55 °C. Proteomics analysis revealed that various enzymes related to carbohydrate and protein hydrolysis were activated in soybean seeds during water soaking at 55 °C. Interestingly, results obtained from this integrated proteomics and metabolomics study showed changes in various metabolites, including isoflavones, amino acids, and sugars, that were positively correlated with proteome changes occurring upon soaking at 55 °C. Furthermore, soaking of soybean seeds at 55 °C resulted in degradation of indigestible anti-nutrients such as raffinose oligosaccharides. Taken together, our results suggest that the seed soaking at a high temperature (55 °C) increases the nutritional value of soybean seeds by decreasing the contents of some of the common anti-nutrients.</description><subject>Food Handling</subject><subject>Glycine max - chemistry</subject><subject>Glycine max - genetics</subject><subject>Glycine max - metabolism</subject><subject>Metabolomics</subject><subject>Omics Technologies Applied to Agriculture and Food</subject><subject>Proteomics</subject><subject>Seeds - chemistry</subject><subject>Seeds - genetics</subject><subject>Seeds - metabolism</subject><subject>Soybean Proteins - chemistry</subject><subject>Soybean Proteins - genetics</subject><subject>Soybean Proteins - metabolism</subject><subject>Temperature</subject><subject>Water - metabolism</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp1kU9PGzEQxS3UqgTonVPlYw_ddLz_bB9RRAEJ2koUcVzNeiepw-6a2t5W-Rx8YRwSuPUwmpH1e2-seYydCpgLyMVXNGG-xqWZgwHQqj5gM1HlkFVCqHdsBonJVFWLQ3YUwhoAVCXhAzss8hp0qeWMPV2NkVYeI3X8p3eR3GBN4Dh2_IYitq7fPZyN2G-CDfzSrn73qWLgC-c99RjtX3qFbaTsxcaO_DvFf84_BJ7mW7dpCVMn6gK_ndo1me3K6Pg9-iG7Tx_wicIHO65O2Psl9oE-7vsxu_t2_mtxmV3_uLhanF1nWEIes1YKKaElKnFZKp1rQXlFBXayFiRQIWojC21AInStJgmmBKWoKAyCqXVxzD7vfB-9-zNRiM1gg6G-x5HcFJq8FFqKqtQqobBDjXcheFo2j94O6DeNgGYbRZOiaLZRNPsokuTT3n1qB-reBK-3T8CXHfAidZNPJw7_93sGjCqYMg</recordid><startdate>20200729</startdate><enddate>20200729</enddate><creator>Min, Cheol Woo</creator><creator>Hyeon, Hyejin</creator><creator>Gupta, Ravi</creator><creator>Park, Joonho</creator><creator>Cheon, Ye Eun</creator><creator>Lee, Gi Hyun</creator><creator>Jang, Jeong Woo</creator><creator>Ryu, Hyung Won</creator><creator>Lee, Byong Won</creator><creator>Park, Sang Un</creator><creator>Kim, Youngsoo</creator><creator>Kim, Jae Kwang</creator><creator>Kim, Sun Tae</creator><general>American Chemical Society</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0001-9705-6868</orcidid><orcidid>https://orcid.org/0000-0003-2692-5370</orcidid><orcidid>https://orcid.org/0000-0001-5966-6315</orcidid><orcidid>https://orcid.org/0000-0001-5291-3942</orcidid><orcidid>https://orcid.org/0000-0003-2157-2246</orcidid><orcidid>https://orcid.org/0000-0001-8881-0662</orcidid><orcidid>https://orcid.org/0000-0003-1678-5968</orcidid></search><sort><creationdate>20200729</creationdate><title>Integrated Proteomics and Metabolomics Analysis Highlights Correlative Metabolite-Protein Networks in Soybean Seeds Subjected to Warm-Water Soaking</title><author>Min, Cheol Woo ; Hyeon, Hyejin ; Gupta, Ravi ; Park, Joonho ; Cheon, Ye Eun ; Lee, Gi Hyun ; Jang, Jeong Woo ; Ryu, Hyung Won ; Lee, Byong Won ; Park, Sang Un ; Kim, Youngsoo ; Kim, Jae Kwang ; Kim, Sun Tae</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a402t-b71770bee4af489291e25e3ad761e1a8aa9c739c07a0db9e70c4088e33ca0c693</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Food Handling</topic><topic>Glycine max - chemistry</topic><topic>Glycine max - genetics</topic><topic>Glycine max - metabolism</topic><topic>Metabolomics</topic><topic>Omics Technologies Applied to Agriculture and Food</topic><topic>Proteomics</topic><topic>Seeds - chemistry</topic><topic>Seeds - genetics</topic><topic>Seeds - metabolism</topic><topic>Soybean Proteins - chemistry</topic><topic>Soybean Proteins - genetics</topic><topic>Soybean Proteins - metabolism</topic><topic>Temperature</topic><topic>Water - metabolism</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Min, Cheol Woo</creatorcontrib><creatorcontrib>Hyeon, Hyejin</creatorcontrib><creatorcontrib>Gupta, Ravi</creatorcontrib><creatorcontrib>Park, Joonho</creatorcontrib><creatorcontrib>Cheon, Ye Eun</creatorcontrib><creatorcontrib>Lee, Gi Hyun</creatorcontrib><creatorcontrib>Jang, Jeong Woo</creatorcontrib><creatorcontrib>Ryu, Hyung Won</creatorcontrib><creatorcontrib>Lee, Byong Won</creatorcontrib><creatorcontrib>Park, Sang Un</creatorcontrib><creatorcontrib>Kim, Youngsoo</creatorcontrib><creatorcontrib>Kim, Jae Kwang</creatorcontrib><creatorcontrib>Kim, Sun Tae</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Min, Cheol Woo</au><au>Hyeon, Hyejin</au><au>Gupta, Ravi</au><au>Park, Joonho</au><au>Cheon, Ye Eun</au><au>Lee, Gi Hyun</au><au>Jang, Jeong Woo</au><au>Ryu, Hyung Won</au><au>Lee, Byong Won</au><au>Park, Sang Un</au><au>Kim, Youngsoo</au><au>Kim, Jae Kwang</au><au>Kim, Sun Tae</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Integrated Proteomics and Metabolomics Analysis Highlights Correlative Metabolite-Protein Networks in Soybean Seeds Subjected to Warm-Water Soaking</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2020-07-29</date><risdate>2020</risdate><volume>68</volume><issue>30</issue><spage>8057</spage><epage>8067</epage><pages>8057-8067</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><abstract>Soaking of soybean seeds is a prerequisite for the production of soy foods, and it has been shown that the extent of water absorbed during different imbibition conditions directly affects the quality of the subsequent soybean seed products by yet unknown mechanisms. In order to elucidate the molecular changes in soybean seeds during different soaking temperatures, we performed an integrated proteomics and metabolomics analysis of seeds soaked at 4, 25, and 55 °C. Proteomics analysis revealed that various enzymes related to carbohydrate and protein hydrolysis were activated in soybean seeds during water soaking at 55 °C. Interestingly, results obtained from this integrated proteomics and metabolomics study showed changes in various metabolites, including isoflavones, amino acids, and sugars, that were positively correlated with proteome changes occurring upon soaking at 55 °C. Furthermore, soaking of soybean seeds at 55 °C resulted in degradation of indigestible anti-nutrients such as raffinose oligosaccharides. Taken together, our results suggest that the seed soaking at a high temperature (55 °C) increases the nutritional value of soybean seeds by decreasing the contents of some of the common anti-nutrients.</abstract><cop>United States</cop><pub>American Chemical Society</pub><pmid>32609497</pmid><doi>10.1021/acs.jafc.0c00986</doi><tpages>11</tpages><orcidid>https://orcid.org/0000-0001-9705-6868</orcidid><orcidid>https://orcid.org/0000-0003-2692-5370</orcidid><orcidid>https://orcid.org/0000-0001-5966-6315</orcidid><orcidid>https://orcid.org/0000-0001-5291-3942</orcidid><orcidid>https://orcid.org/0000-0003-2157-2246</orcidid><orcidid>https://orcid.org/0000-0001-8881-0662</orcidid><orcidid>https://orcid.org/0000-0003-1678-5968</orcidid></addata></record> |
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subjects | Food Handling Glycine max - chemistry Glycine max - genetics Glycine max - metabolism Metabolomics Omics Technologies Applied to Agriculture and Food Proteomics Seeds - chemistry Seeds - genetics Seeds - metabolism Soybean Proteins - chemistry Soybean Proteins - genetics Soybean Proteins - metabolism Temperature Water - metabolism |
title | Integrated Proteomics and Metabolomics Analysis Highlights Correlative Metabolite-Protein Networks in Soybean Seeds Subjected to Warm-Water Soaking |
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