Categories and components of soyasaponin in the Chinese wild soybean (Glycine soja) genetic resource collection
2017
Takahashi, Yuya | Li, Xiang-Hua | Tsukamoto, Chigen | Wang, Ke-Jing
Soyasaponins, natural chemical compounds in soybean seeds, have important health benefits and also influence soyfood taste. A total of 3795 wild soybean (Glycine soja) accessions, collected from almost all the areas where wild soybean grows in China, were analysed using thin-layer chromatography to clarify saponin composition polymorphisms within Chinese wild soybeans. Twenty-three saponin components were distinguished, including four new components. The four new saponin components were a Sg-6 saponin K-αg [29–acetyl H-αg] in 18 accessions, an HAb-αg [29-hydroxy Ab] in an Ab type accession, an A-αg [3-O-(Glc-Gal-GlcUA)-soyasapogenol A (SS-A)] which is a biosynthetic precursor compound of the Aa and Ab types and its derivative KA-αg [29-O-acetyl A-αg] in the sg-7 mutant. Eight sg-1 ⁰ variant accessions without the second sugar (xylose or glucose) at the C-22 position and one high-content group-E saponin Bd and one high-content group-A saponin Ae accessions were detected. Our present results can be expected to play vital roles in clarifying the biosynthetic pathway for soyasaponins. We suggest that the A-αg is the precursors for group-A and Bd components, and the Sg-6 saponin is biosynthesized from the Bd component in the relationship between the biosyntheses of group-A and Sg-6 saponins. The above new components and variants contribute to develop healthy and functional foods in soybean breeding programs.
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