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
Hauptverfasser: 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
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container_end_page 8067
container_issue 30
container_start_page 8057
container_title Journal of agricultural and food chemistry
container_volume 68
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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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. 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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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