Soybean spermidine concentration: Genetic and environmental variation of a potential ‘anti-aging’ constituent

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• 作者：Tatsuya Sagarap>ap> ; Gregor Fiechterp>bp> ; Martin Pachnerp>ap> ; Helmut K. Mayerp>bp> ; Johann Vollmannp>ap>p> ; p>p>johann.vollmann@boku.ac.atp>
• 关键词：Soybean (Glycine max) ; Spermidine ; Polyamines ; Free amino acids ; Seed protein content ; Food analysis ; Food composition ; Functional food ; Ultra-high performance liquid chromatography
• 刊名：Journal of Food Composition and Analysis
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：56
• 期：Complete
• 页码：11-17
• 全文大小：1036 K
• 卷排序：56

文摘

Soybean seed contains between 167 and 291 mg kg−1 spermidine. Spermidine concentration is influenced by soybean genotype and growing season. Soybean seed protein content is not correlated to spermidine concentration. Selection of soybean genotype might influence spermidine level of soy foods and their health value.