Department of Plant Bioscience, Pusan National University, Miryang 50463, Republic of Korea.
Division of Life Sciences, Incheon National University, Incheon 22012, Republic of Korea.
J Agric Food Chem. 2020 Jul 29;68(30):8057-8067. doi: 10.1021/acs.jafc.0c00986. Epub 2020 Jul 15.
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.
大豆种子的浸泡是生产豆制品的前提条件，研究表明，在不同的吸水条件下，大豆种子吸收的水分程度直接通过未知的机制影响后续大豆种子产品的质量。为了阐明不同浸泡温度下大豆种子中的分子变化，我们对在 4、25 和 55°C 下浸泡的种子进行了综合蛋白质组学和代谢组学分析。蛋白质组学分析表明，在 55°C 下的水浸泡过程中，各种与碳水化合物和蛋白质水解相关的酶在大豆种子中被激活。有趣的是，这项综合蛋白质组学和代谢组学研究的结果显示，各种代谢物（包括异黄酮、氨基酸和糖）发生了变化，与在 55°C 下浸泡时发生的蛋白质组变化呈正相关。此外，大豆种子在 55°C 下浸泡会导致难以消化的抗营养物质如棉子糖寡糖的降解。总之，我们的研究结果表明，高温（55°C）浸泡可以通过降低一些常见抗营养物质的含量来提高大豆种子的营养价值。
