| |
|
|
|
Registro Completo |
|
Biblioteca(s): |
Embrapa Soja. |
|
Data corrente: |
31/08/2012 |
|
Data da última atualização: |
30/01/2015 |
|
Tipo da produção científica: |
Resumo em Anais de Congresso |
|
Autoria: |
COSTA, G. R.; SOUSA, T. C. de; MANDARINO, J. M. G.; LEITE, R. S.; LABANCA, R. A. |
|
Afiliação: |
GABRIELA REZENDE COSTA, UFMG; THAÍSA CORRÊA DE SOUSA, UFMG; JOSE MARCOS GONTIJO MANDARINO, CNPSO; RODRIGO SANTOS LEITE, CNPSO; RENATA ADRIANA LABANCA, UFMG - Professora. |
|
Título: |
Profile of isoflavones in genetically modified soy. |
|
Ano de publicação: |
2012 |
|
Fonte/Imprenta: |
Foz do iguaçu: IUFoST, 2012. |
|
Descrição Física: |
In: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 16.; LATIN AMERICAN SEMINAR OF FOOD SCIENCE AND TECHNOLOGY, 17., 2012, Foz do Iguaçu. Addressing global food security and wellness through food science and technology: [proceedings]. Foz do Iguaçu: IUFoST, 2012. 1 CD-ROM. |
|
Idioma: |
Inglês |
|
Conteúdo: |
Isoflavones are important compounds in soy with functional claims. Their concentrations are influenced by growing conditions and genetics. With the development of genetically modified varieties is crucial to know the levels of these substances in new seeds. Analyzed in six transgenic soybean cultivars (BRS-FavoritaRR, BRS-ValiosaRR, BRSMG-850GRR, BRSMG-811CRR, BRSMG-750SRR and BRSMG-740SRR) isoflavones (genistein, daidzein, and glycitein in their four chemical forms) by HPLC. The results were compared in mg/100g of dry and defatted samples. Statistical analysis was performed using Turkey test (p <0.05). Observed in the raw grain, the absence of detectable amounts of the isoflavones with acetyl radical, as well as the aglucone glycitein. The literature describes genistein aglycone as the most active and BRS-ValiosaRR showed a lower level and BRS-FavoritaRR the largest, not differing significantly from this variety BRSMG-750SRR for this analyte. The aglycone forms of daidzein is second in biological activity and varieties BRSMG-811CRR and BRS-ValiosaRR had lower grades and BRSMG 750SRR-and BRS-FavoritaRR the largest. The total isoflavones did not differ significantly between BRSMG-811CRR (413.86d) and BRSMG740-SRR (435.72d) but between these and BRSMG-750SRR (491.94c). The BRS-ValiosaRR (533.73b) was similar to BRSMG-850GRR (549.08b) but differed BRS-FavoritaRR (591.29a) that higher concentration. The BRS-FavoritaRR generally show the best performance while BRSMG-810CRR the worst. This knowledge is relevant in terms of both technology development (seed richest) and showing the quantity of food being consumed (considering the content of isoflavones). MenosIsoflavones are important compounds in soy with functional claims. Their concentrations are influenced by growing conditions and genetics. With the development of genetically modified varieties is crucial to know the levels of these substances in new seeds. Analyzed in six transgenic soybean cultivars (BRS-FavoritaRR, BRS-ValiosaRR, BRSMG-850GRR, BRSMG-811CRR, BRSMG-750SRR and BRSMG-740SRR) isoflavones (genistein, daidzein, and glycitein in their four chemical forms) by HPLC. The results were compared in mg/100g of dry and defatted samples. Statistical analysis was performed using Turkey test (p <0.05). Observed in the raw grain, the absence of detectable amounts of the isoflavones with acetyl radical, as well as the aglucone glycitein. The literature describes genistein aglycone as the most active and BRS-ValiosaRR showed a lower level and BRS-FavoritaRR the largest, not differing significantly from this variety BRSMG-750SRR for this analyte. The aglycone forms of daidzein is second in biological activity and varieties BRSMG-811CRR and BRS-ValiosaRR had lower grades and BRSMG 750SRR-and BRS-FavoritaRR the largest. The total isoflavones did not differ significantly between BRSMG-811CRR (413.86d) and BRSMG740-SRR (435.72d) but between these and BRSMG-750SRR (491.94c). The BRS-ValiosaRR (533.73b) was similar to BRSMG-850GRR (549.08b) but differed BRS-FavoritaRR (591.29a) that higher concentration. The BRS-FavoritaRR generally show the best performance while BRSMG-810CRR the wo... Mostrar Tudo |
|
Palavras-Chave: |
Isoflavona. |
|
Thesagro: |
Planta transgênica; Soja; Tecnologia de alimento. |
|
Thesaurus Nal: |
Food technology; Isoflavones; Soybeans; Transgenic plants. |
|
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
|
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/65351/1/06470.pdf
|
|
Marc: |
LEADER 02619nam a2200265 a 4500
001 1932724
005 2015-01-30
008 2012 bl uuuu u00u1 u #d
100 1 $aCOSTA, G. R.
245 $aProfile of isoflavones in genetically modified soy.
260 $aFoz do iguaçu: IUFoST$c2012
300 $cIn: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 16.; LATIN AMERICAN SEMINAR OF FOOD SCIENCE AND TECHNOLOGY, 17., 2012, Foz do Iguaçu. Addressing global food security and wellness through food science and technology: [proceedings]. Foz do Iguaçu: IUFoST, 2012. 1 CD-ROM.
520 $aIsoflavones are important compounds in soy with functional claims. Their concentrations are influenced by growing conditions and genetics. With the development of genetically modified varieties is crucial to know the levels of these substances in new seeds. Analyzed in six transgenic soybean cultivars (BRS-FavoritaRR, BRS-ValiosaRR, BRSMG-850GRR, BRSMG-811CRR, BRSMG-750SRR and BRSMG-740SRR) isoflavones (genistein, daidzein, and glycitein in their four chemical forms) by HPLC. The results were compared in mg/100g of dry and defatted samples. Statistical analysis was performed using Turkey test (p <0.05). Observed in the raw grain, the absence of detectable amounts of the isoflavones with acetyl radical, as well as the aglucone glycitein. The literature describes genistein aglycone as the most active and BRS-ValiosaRR showed a lower level and BRS-FavoritaRR the largest, not differing significantly from this variety BRSMG-750SRR for this analyte. The aglycone forms of daidzein is second in biological activity and varieties BRSMG-811CRR and BRS-ValiosaRR had lower grades and BRSMG 750SRR-and BRS-FavoritaRR the largest. The total isoflavones did not differ significantly between BRSMG-811CRR (413.86d) and BRSMG740-SRR (435.72d) but between these and BRSMG-750SRR (491.94c). The BRS-ValiosaRR (533.73b) was similar to BRSMG-850GRR (549.08b) but differed BRS-FavoritaRR (591.29a) that higher concentration. The BRS-FavoritaRR generally show the best performance while BRSMG-810CRR the worst. This knowledge is relevant in terms of both technology development (seed richest) and showing the quantity of food being consumed (considering the content of isoflavones).
650 $aFood technology
650 $aIsoflavones
650 $aSoybeans
650 $aTransgenic plants
650 $aPlanta transgênica
650 $aSoja
650 $aTecnologia de alimento
653 $aIsoflavona
700 1 $aSOUSA, T. C. de
700 1 $aMANDARINO, J. M. G.
700 1 $aLEITE, R. S.
700 1 $aLABANCA, R. A.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Soja (CNPSO) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
|
| Registros recuperados : 1 | |
| 1. |  | COSTA, G. R.; SOUSA, T. C. de; MANDARINO, J. M. G.; LEITE, R. S.; LABANCA, R. A. Profile of isoflavones in genetically modified soy. Foz do iguaçu: IUFoST, 2012. In: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 16.; LATIN AMERICAN SEMINAR OF FOOD SCIENCE AND TECHNOLOGY, 17., 2012, Foz do Iguaçu. Addressing global food security and wellness through food science and technology: [proceedings]. Foz do Iguaçu: IUFoST, 2012. 1 CD-ROM.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Soja. |
|    |
| Registros recuperados : 1 | |
|
| Nenhum registro encontrado para a expressão de busca informada. |
|
|
