The interaction mechanism between soyasaponin(Ssa)and bitter receptors/mucin,as well as the saliva interface behavior of Ssa,were investigated to explore the presentation mechanism of Ssa bitterness and astringency(BA...The interaction mechanism between soyasaponin(Ssa)and bitter receptors/mucin,as well as the saliva interface behavior of Ssa,were investigated to explore the presentation mechanism of Ssa bitterness and astringency(BA).Strong bitterness arising from high Ssa concentrations(0.5–1.5 mg/mL)had a masking effect on astringency.At Ssa concentrations of 1.0–1.5 mg/mL,Ssa micelles altered the structure of mucin,exposing its internal tryptophan to a more polar environment.At Ssa concentrations of 0.05–1.50 mg/mL,its reaction with mucin increased the aggregation of particles in artificial saliva,which reduced the frictional lubricating properties of oral saliva.Ssa-mucin interactions affected the salivary interfacial adsorption layer,and their complexes synergistically reduced the interfacial tension.Ssa monomers and soyasapogenols bind to bitter receptors/mucin via hydrogen bonding and hydrophobic interactions.Class A Ssa binds more strongly than class B Ssa,and thus likely presents a higher BA.In conclusion,Ssa interacts with bitter receptors/mucin causing conformational changes and aggregation of salivary mucin,resulting in diminished frictional lubricating properties of oral saliva.This,in turn,affects taste perception and gustatory transmission.展开更多
Neural stem cell has a potential to differentiate into neurons, astrocytes and oligodendrocytes. It provides an in vitro model to screen herbal medicines on the cellular differentiation and development level. In this ...Neural stem cell has a potential to differentiate into neurons, astrocytes and oligodendrocytes. It provides an in vitro model to screen herbal medicines on the cellular differentiation and development level. In this work, active component from gypenosides and soyasaponins was prepared to investigate their effects on the differentiation of neural stem cells.. Both gypenosides and soyasaponins promote the differentiation of neural stem cells. This method provides speed and practicality for screening effective herbal medicine. It is well suited for studying the mechanism of cell differentiation and development.展开更多
Soyasaponins are valuable compounds in certain drugs, industry, food additives and surfactants. Selecting cultivars with higher-soyasaponin content along with agronomic traits is a main goal for many soybean breeders....Soyasaponins are valuable compounds in certain drugs, industry, food additives and surfactants. Selecting cultivars with higher-soyasaponin content along with agronomic traits is a main goal for many soybean breeders. The aim of the present study was to identify the quantitative trait loci （QTLs） associated with total soyasaponin content through a F2 population, which was derived from a cross between Ha 91016 （higher soyasaponin content cultivar, 16.8 mg gl） and N98-9445A （lower soyasaponin content, only 5.7 mg g-l）. A genetic linkage map including a total of 162 simple sequence repeat markers was constructed, which covered the total length 2 735.5 cM, and the average distance between markers was 16.96 cM. Two QTLs associated with total soyasaponin content were identified. One, qSAP1 （located in sat_044-satt102 of linkage group （LG） K）, could explain 12.6% of phenotypic variance. The other, qSAP_2, was located between satt368 and sat413 of LG Dla, which could explain 15.8% of phenotypic variance. It was concluded that the two QTLs would have some potential value for marker-assisted selection for high-soyasaponin content breeding in soybeans.展开更多
Soyasaponins are major small molecules that accumulate in soybean(Glycine max)seeds.Among them,type-A soyasaponins,fully acetylated at the terminal sugar of their C22 sugar chain,are responsible for the bitter taste o...Soyasaponins are major small molecules that accumulate in soybean(Glycine max)seeds.Among them,type-A soyasaponins,fully acetylated at the terminal sugar of their C22 sugar chain,are responsible for the bitter taste of soybean-derived foods.However,the molecular basis for the acetylation of type-A soyasaponins remains unclear.Here,we identify and characterize Gm SSAc T1,encoding a BADH-type soyasaponin acetyltransferase that catalyzes three or four consecutive acetylations on type-A soyasaponins in vitro and in planta.Phylogenetic analysis and biochemical assays suggest that Gm SSAc T1 likely evolved from acyltransferases present in leguminous plants involved in isoflavonoid acylation.Loss-of-function mutants of Gm SSAc T1 exhibited impaired seed germination,which attribute to the excessive accumulation of null-acetylated type-A soyasaponins.We conclude that Gm SSAc T1 not only functions as a detoxification gene for high accumulation of type-A soyasaponins in soybean seeds but is also a promising target for breeding new soybean varieties with lower bitter soyasaponin content.展开更多
基金supported by the Natural Science Foundation of Liaoning Province(2021-MS-311)National Natural Science Foundation of China(31601510).
文摘The interaction mechanism between soyasaponin(Ssa)and bitter receptors/mucin,as well as the saliva interface behavior of Ssa,were investigated to explore the presentation mechanism of Ssa bitterness and astringency(BA).Strong bitterness arising from high Ssa concentrations(0.5–1.5 mg/mL)had a masking effect on astringency.At Ssa concentrations of 1.0–1.5 mg/mL,Ssa micelles altered the structure of mucin,exposing its internal tryptophan to a more polar environment.At Ssa concentrations of 0.05–1.50 mg/mL,its reaction with mucin increased the aggregation of particles in artificial saliva,which reduced the frictional lubricating properties of oral saliva.Ssa-mucin interactions affected the salivary interfacial adsorption layer,and their complexes synergistically reduced the interfacial tension.Ssa monomers and soyasapogenols bind to bitter receptors/mucin via hydrogen bonding and hydrophobic interactions.Class A Ssa binds more strongly than class B Ssa,and thus likely presents a higher BA.In conclusion,Ssa interacts with bitter receptors/mucin causing conformational changes and aggregation of salivary mucin,resulting in diminished frictional lubricating properties of oral saliva.This,in turn,affects taste perception and gustatory transmission.
基金Project supported by the National Basic Research Program of China （Grant No.2006CB500702）, the National Natural Science Foundation of China （Grant No.30570590）, and the Science Foundation of Shanghai Municipal Commission of Science and Technology （Grant No.03JC14030）
文摘Neural stem cell has a potential to differentiate into neurons, astrocytes and oligodendrocytes. It provides an in vitro model to screen herbal medicines on the cellular differentiation and development level. In this work, active component from gypenosides and soyasaponins was prepared to investigate their effects on the differentiation of neural stem cells.. Both gypenosides and soyasaponins promote the differentiation of neural stem cells. This method provides speed and practicality for screening effective herbal medicine. It is well suited for studying the mechanism of cell differentiation and development.
基金supported by the National Natural Science Foundation of China(30471092)
文摘Soyasaponins are valuable compounds in certain drugs, industry, food additives and surfactants. Selecting cultivars with higher-soyasaponin content along with agronomic traits is a main goal for many soybean breeders. The aim of the present study was to identify the quantitative trait loci （QTLs） associated with total soyasaponin content through a F2 population, which was derived from a cross between Ha 91016 （higher soyasaponin content cultivar, 16.8 mg gl） and N98-9445A （lower soyasaponin content, only 5.7 mg g-l）. A genetic linkage map including a total of 162 simple sequence repeat markers was constructed, which covered the total length 2 735.5 cM, and the average distance between markers was 16.96 cM. Two QTLs associated with total soyasaponin content were identified. One, qSAP1 （located in sat_044-satt102 of linkage group （LG） K）, could explain 12.6% of phenotypic variance. The other, qSAP_2, was located between satt368 and sat413 of LG Dla, which could explain 15.8% of phenotypic variance. It was concluded that the two QTLs would have some potential value for marker-assisted selection for high-soyasaponin content breeding in soybeans.
基金financially supported by National Key Research and Development Projects (2021YFF1001200 and 2018YFA0900603)“Priority Research Program”of the Chinese Academy of Science (Grant No.ZDRW-ZS-2019-2)the State Key Laboratory of Plant Genomics of China (SKLPG2016A-13)to GW。
文摘Soyasaponins are major small molecules that accumulate in soybean(Glycine max)seeds.Among them,type-A soyasaponins,fully acetylated at the terminal sugar of their C22 sugar chain,are responsible for the bitter taste of soybean-derived foods.However,the molecular basis for the acetylation of type-A soyasaponins remains unclear.Here,we identify and characterize Gm SSAc T1,encoding a BADH-type soyasaponin acetyltransferase that catalyzes three or four consecutive acetylations on type-A soyasaponins in vitro and in planta.Phylogenetic analysis and biochemical assays suggest that Gm SSAc T1 likely evolved from acyltransferases present in leguminous plants involved in isoflavonoid acylation.Loss-of-function mutants of Gm SSAc T1 exhibited impaired seed germination,which attribute to the excessive accumulation of null-acetylated type-A soyasaponins.We conclude that Gm SSAc T1 not only functions as a detoxification gene for high accumulation of type-A soyasaponins in soybean seeds but is also a promising target for breeding new soybean varieties with lower bitter soyasaponin content.
