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Isoflavones Play a Potential Role in Off-Flavour Scavenging, with a Key Role of IFS2 in Isoflavone Accumulation in Soybean Seeds

Sandeep Kumar1,2*orcid tiny, Sagar Banerjee1orcid tiny, Amandeep Kaur1, Minnu Sasi1,3orcid tiny, Sweta Kumari1orcid tiny, Archana Sachdev1orcid tiny and Anil Dahuja1*orcid tiny

1Division of Biochemistry, ICAR-Indian Agricultural Research Institute, East Patel Nagar, 110012 New Delhi, Delhi, India

2Automation and Plant Engineering Division, ICAR-National Institute of Secondary Agriculture, Namkum, 834010 Ranchi, Jharkhand, India

3School of Agriculture, Dev Bhoomi Uttarakhand University, 248007 Dehradun, Uttarakhand, India

Article history:

Received: 26 May 2023

Accepted: 1 October 2023

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Keywords:

isoflavone content; off-flavour formation; lipoxygenase; carbonyl value; thiobarbituric acid value; isoflavone synthase

E WEB Goal 01 E WEB Goal 02 The content of this publication has not been approved by the United Nations and does not reflect the views of the United Nations or its officials or Member States.

Summary:

Research background. Soybean (Glycine max (L.) Merr) is a nutrient-rich crop with a high protein content and various bioactive compounds with health-promoting properties. Nevertheless, it is poorly accepted as a food by consumers due to its off-flavour. Due to the ubiquitous presence of isoflavones in soybeans, their inherent antioxidant potential and inhibitory effect on lipoxygenase activity, their sensory properties are currently being considered to mitigate the off-flavour.

Experimental approach. In the present study, the content and composition of isoflavones in 17 soybean cultivars are determined. The correlation between the isoflavone mass fraction and lipid peroxidation was also established, using thiobarbituric acid (TBA) value and carbonyl compound concentration as indices for the development of off-flavour. Cloning, gene expression analysis and in silico analysis of isoflavone synthase isoforms (IFS1 and IFS2) were also performed.

Results and conclusions. The total isoflavone mass fraction in soybean genotypes ranged from (153.5±7.2) μg/g for PUSA 40 to (1146±43) μg/g for Bragg. There was a moderately negative correlation between the indices of off-flavour formation and the genistein/daidzein ratio (p<0.1). However, the correlation with total isoflavone mass fraction was found to be insignificant, indicating complex interactions. Higher protein-protein interactions for the predicted structure of IFS2 with other biosynthesis enzymes and its comparatively higher expression in the Bragg than that of IFS1 indicated its more important role in isoflavone synthesis.

Novelty and scientific contribution. The genistein/daidzein mass ratio was found to be an important factor in controlling off-flavour. IFS2 was identified as key to produce soybeans with high isoflavone mass fraction and potentially lower off-flavour formation.

 

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A preprint version of this manuscript is available at: https://doi.org/10.21203/rs.3.rs-1600798/v3.