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Differential abilities of Korean soybean varieties to biosynthesize glyceollins by biotic and abiotic elicitors

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Abstract

Glyceollins synthesized in soybeans that are exposed to biotic or abiotic stress have been reported to have health benefits. Considering that glyceollins are de novo synthesized from daidzein via several enzymatic steps and that isoflavone concentration widely varies among soybean varieties, the abilities of 60 soybean cultivars to synthesize glyceollins were compared under different elicitation conditions. Soybeans accumulated glyceollins differentially depending upon the cultivar when elicited with Aspergillus sojae. Contrary to our hypothesis that high isoflavone varieties may accumulate glyceollins more efficiently upon elicitation, glyceollin accumulation in response to fungal elicitation was not related with the concentration of either total isoflavones or daidzein in soybeans. Rather the glyceollin levels were significantly affected by soybean cultivar and most effectively increased by fungal infection. The data suggest that the selection of a strong fungal elicitor and a soybean cultivar with genotype that highly expresses the genes involved in glyceollin biosynthesis is essential for efficient glyceollin production.

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Authors and Affiliations

  1. School of Food Science and Technology (BK21 program), Kyungpook National University, Daegu, 41566, Korea

    In Sil Park & Jong-Sang Kim

  2. National Development Institute of Korean Medicine, Gyeongsan, Gyeongbuk, 38540, Korea

    Hyo Jung Kim

  3. Department of Farm Management, College of Agriculture and Life Sciences, Kyungpook National University, Daegu, 41566, Korea

    Yeon-Shin Jeong

  4. System Toxicology Research Center, Korea Institute of Toxicology, Daejeon, 34114, Korea

    Woo-Keun Kim

Authors
  1. In Sil Park
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  2. Hyo Jung Kim
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  3. Yeon-Shin Jeong
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  4. Woo-Keun Kim
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  5. Jong-Sang Kim
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Correspondence to Jong-Sang Kim.

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Park, I.S., Kim, H.J., Jeong, YS. et al. Differential abilities of Korean soybean varieties to biosynthesize glyceollins by biotic and abiotic elicitors. Food Sci Biotechnol 26, 255–261 (2017). https://doi.org/10.1007/s10068-017-0034-1

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  • DOI: https://doi.org/10.1007/s10068-017-0034-1

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