Discipline: Biological Sciences
Subcategory: Plant Research
Rita Dill - Bowie State University
Co-Author(s): Anne Osano1. and Devanand Luthria2. 1- Department of Natural Sciences ; Bowie State University, MD 20715; 2- Food Composition and Methods Development Laboratory Chemistry, Beltsville, MD
Isoflavones are a class of bioactive phytoestrogens which are plant-derived compounds with estrogenic activity. Soybeans, (Glycine max), provides the richest source of natural isoflavones in the human diet. The purpose of this research was to analyze the changes in the isoflavone content in soybean. It is hypothesized that mutations will impact the isoflavone profiles and content in soybeans. Isoflavones were extracted from ground soybeans using EtOH:H2O: DMSO [79:20:1] with ultrasonic assisted extraction. The analysis was performed using Liquid Chromatography- Mass Spectroscopy (LC-MS). The major isoflavones were identified as daidzein malonyl glucoside and genistein malonyl glucoside. In addition, trace quantities of genistein, daidzein, daidzin, glycitin and biochanin were identified as well. The analysis showed that there were insignificant differences in the isoflavones’ profiles; however, the significant changes in the quantity of isoflavones were observed in different mutated soybean samples. It is planned to continue our research on the identification of four additional components. In addition, the long term goals of this research will be to determine these changes over multiple growing seasons in different environments.Rita abstractdave mod.doc
Funder Acknowledgement(s): USDA, Food Composition and Methods Development Laboratory Chemistry, Beltsville, MD.
Faculty Advisor: Dr. Anne Osano, email@example.com
Role: I did not radiate the soy beans. The soy beans were provided by a separate lab. I had assistance in identifying the isoflavones. With the exception of those two components I completed all other portions of the research.