Dataset Information

Comparative proteomics analysis of soybean sprouts that treated with deionized water or with 6 mM Ca2+

ABSTRACT: Soybean sprout, a kind of year-round vegetable in Asia, is perceived as a part of a healthy diet. We found that supplemental Ca2+ could increase soybean sprout yield and improve its nutrition qualities. Ca2+-treated sprouts had higher yield than water-treated ones. Metabolism of selected anti-nutritional factors and bioactive substances in soybean sprouts was strengthened by Ca2+. To investigate the role of Ca2+ in soybean during germination, proteomic changes were analyzed. Total protein from soybean sprouts that treated with deionized water or with 6 mM Ca2+ were analyzed.

INSTRUMENT(S): TripleTOF 5600

ORGANISM(S): Glycine Max X Glycine Soja

TISSUE(S): Whole Body

SUBMITTER: Xinkun Wang

LAB HEAD: xinkun-wang

PROVIDER: PXD003359 | Pride | 2016-04-26

REPOSITORIES: Pride

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Publications

A comparative transcriptome and proteomics analysis reveals the positive effect of supplementary Ca(2+) on soybean sprout yield and nutritional qualities.

Wang Xinkun X Yang Runqiang R Zhou Yulin Y Gu Zhenxin Z

Journal of proteomics 20160420

<h4>Unlabelled</h4>Effects of Ca(2+) on yield and nutritional qualities of soybean sprout were investigated. Ca-treated sprouts had higher yield than water-treated ones. Metabolism of selected storage materials and bioactive substances in soybean sprouts was strengthened by Ca(2+). The phytic acid and saponin content of Ca-treated soybean sprouts were lower than those of control. Supplemental Ca(2+) increased content of gamma-aminobutyric acid, isoflavones, phenolics, and vitamins, respectively. ...[more]

PMID: 27108549

Similar Datasets

Project description:Germination offers advantages to improve legume protein digestibility as it disintegrates seed structure and hydrolyzes proteins and anti-nutrients. Seed permeability (related to polyphenol content of seed coats) is an important factor affecting the duration of seed germination and its impact in protein digestibility and bioactivity. The objective was to compare the effect of seed germination on protease activity, structure and proteolysis of four selected legumes with contrasting seed coat polyphenol profiles (gray zero tannin [GZL], beluga [BL] and dehulled red [DL] lentils; and zero tannin/low vicine-convicine fava bean [ZF]). Protein hydrolysis was characterized during germination and digestion with respect to proteins, peptides and free amino acids (FAA). In vitro antihypertensive and antioxidant activities of digests were investigated, and peptidomic characterization (HPLC-MS/MS) and identification of bioactive fragments in intestinal digests were performed. Regardless of seed type, germination increased protease activity and reduced levels of phytic acid, trypsin inhibitors and tannins (only in BL). Significant proteolysis of the 7S and 11S globulins and concomitant increase peptides and FAA was observed in all sprouted legumes. Digestion kinetics in sprouts revealed a faster generation of FAA and peptides than in dry seeds, with changes more evident for DL associated to faster imbibition, germination and sprout growth. In contrast, BL sprouts showed the lowest protein digestibility, likely due to lower protease activity levels, seed structure disintegration and higher anti-nutrient levels in comparison to GZL, DL and ZF. Moreover, digestion of sprouts resulted in a higher number of resistant peptides in DL and ZF that matched with previously reported bioactive sequences, suggesting a promising health potential of legume sprouts that was confirmed in vitro. Results suggested that the germination process improved protein digestibility and health promoting potential of lentil and fava bean proteins although these changes were more evident in DL due to its rapid imbibition, faster germination and sprout development. This study will provide important information for either plant breeders to develop legume varieties with permeable seed coats or food producers that could use dehulled seeds for efficient production of sprouts as sustainable food sources of plant proteins with improved nutritional and healthy properties.

			Action	DRS
	Glycine_all.dat	Other
	P150008_1.mgf	Mgf
	P150008_1.wiff	Wiff
	P150008_1.wiff.scan	Wiff
	P150008_10.mgf	Mgf