ArticleScientific reports2021
Nutritional evaluation and transcriptome analyses of short-time germinated seeds in soybean (Glycine max L. Merri.).
Article in Scientific reports, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed, 11 citations in OpenAlex.
- Dynamic diversification of lignan metabolism in sesame via coordinated oxygenation and glucosylation across germination.Proceedings of the National Academy of Sciences of the United States of America · 2026Article
- Integrated enzymatic and sonication strategy for sustainable soybean processing: from cell wall deconstruction to product separation.Bioresources and bioprocessing · 2026Article
- Effect of Germination on the Digestion of Legume Proteins.Foods (Basel, Switzerland) · 2024Review
- Differentially Expressed Genes Related to Isoflavone Biosynthesis in a Soybean Mutant Revealed by a Comparative Transcriptomic Analysis.Plants (Basel, Switzerland) · 2024Article
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9 authors at 2 institutions in 1 country.
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Abstract
Germination is a common practice for nutrition improvement in many crops. In soybean, the nutrient value and genome-wide gene expression pattern of whole seeds germinated for short-time has not been fully investigated. In this study, protein content (PC), water soluble protein content (WSPC), isoflavone compositions were evaluated at 0 and 36 h after germination (HAG), respectively. The results showed that at 36HAG, PC was slightly decreased (P > 0.05) in ZD41, J58 and JHD, WSPC and free isoflavone (aglycones: daidzein, genistein, and glycitein) were significantly increased (P < 0.05), while total isoflavone content was unchanged. Transcriptomic analysis identified 5240, 6840 and 15,766 DEGs in different time point comparisons, respectively. GO and KEGG analysis showed that photosynthesis process was significantly activated from 18HAG, and alternative splicing might play an important role during germination in a complex manner. Response to hydrogen peroxide (H
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