Journal of Plant Physiology & PathologyISSN: 2329-955X

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Studies on changes in isoflavone content during germination of commonly consumed indian legumes


Anuradha Deorukhkar

Institute of chemical Technology, India

: J Plant Physiol Pathol

Abstract


Legumes have been always consumed as staple source of proteins from plant origin worldwide irrespective of socioeconomic distinction therefore, they are the only source of isoflavones and other secondary metabolites of plants for world population. Allelochemical properties of secondary metabolites in plants have developed during evolution by molecular modeling to mimic the role and structure of neurotransmitter, enzymes, and hormones of vertebrate as defense mechanism. Isoflavones are one of such biomolecules developed by plants to mimic physiological role of estrogen hence, when consumed by humans known to be beneficial in estrogen deficiency phase like menopause in women. Variation in environment from north India to south India and religious practices have been playing significant role in maintaining important place for legumes in Indian diet. 25 to 30 different varieties of legumes consumed by Indian population. As Soybean parades itself as richest source of isoflavones from Fabaceae family on global front; other large number Indian legumes that might contain significant amount of phytoestrogens have not been analyzed. In India, Legumes are germinated before consumption which might affect the isoflavone composition in them. Germination is process of development of new plant in which plant is prepared for resistance against biotic and abiotic stress as well as for establishment of symbiosis with soil micro-organisms. Hence, we aimed at studying isoflavone content of commonly consumed Indian legumes and changes in isoflavone content during the process of germination which might affect their bioavailability for humans. Method: Legumes were soaked at room temperature till constant weight is obtained. Soaked legumes are then germinated for 12h, 24h, 36h, 48h at 24°C and relative humidity 90% Germinated legumes are dried in vacuum dryer at 45°C to obtain dry mass and grinded to fine powder. Isoflavones are extracted from powdered legumes in methanol. Isoflavone glycosides are hydrolyzed with HCl to get free aglycons. Genistein and Daidzein were quantified using HPTLC. It was found that Daidzein content of red cowpea increases significantly on at after 36h germination. Daidzein content of raw red cowpea is 50mg/g increases to 160mg/g on 36 h germination. Genistein content does not changes significantly.

Biography


ddanuradha@gmail.com

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