Isoflavones Play a Potential Role in Off-Flavour Scavenging, with a Key Role of IFS2 in Isoflavone Accumulation in Soybean Seeds
Sandeep Kumar, Sagar Banerjee, Amandeep Kaur, Minnu Sasi, Sweta Kumari, Archana Sachdev, Anil Dahuja · 2023
Read Isoflavones Play a Potential Role in Off-Flavour Scavenging, with a Key Role of IFS2 in Isoflavone Accumulation in Soybean Seeds by Sandeep Kumar, Sagar Banerjee, Amandeep Kaur, Minnu Sasi, Sweta Kumari, Archana Sachdev, Anil Dahuja (2023) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-10775790.txt.
Description
Sandeep Kumar and co-authors studied in 2023 whether isoflavones in soybean seeds can scavenge the compounds behind soy's off-flavor. Soy is rich in protein and health-linked compounds, yet many consumers reject its taste. Isoflavones are everywhere in the seed, act as antioxidants, and can block the enzyme that starts flavor decay, so they are natural suspects for a fix.
The team measured isoflavone content and makeup in seventeen soybean cultivars. They related those levels to lipid decay, using standard indices for off-flavor growth. Gene work then cloned and tracked a synthesis gene, with the title naming IFS2 as key to how much isoflavone a seed builds up. Readers get a breeding target: raise the right isoflavones and soy foods may taste better without additives.
Catalog record
| CREATOR | Sandeep Kumar, Sagar Banerjee, Amandeep Kaur, Minnu Sasi, Sweta Kumari, Archana Sachdev, Anil Dahuja |
|---|---|
| YEAR | 2023 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 30 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |