Is bitter actually better? Targeting a soyasaponin acetyltransferase affects soybean seed germination.

Soyasaponins are a class of triterpenoid saponins that accumulate in soybean (Glycine max) seeds and give a bitter flavor to some soybean products (Berhow et al. 2006). Acetylated sugars at C22 in type-A soyasaponins are largely responsible for the undesirable bitterness in soybean-derived foods, as non-acetylated type-A soyasaponins are not bitter (Okubo et al. 1992; Takada et al. 2013; Chitisankul et al. 2021). Engineering less-bitter soybeans could enhance the quality of soybean products, but the molecular mechanism regulating sugar acetylation in type-A soyasaponin biosynthesis, and any potential effects of altering this process remain elusive. This article is protected by copyright. All rights reserved. This article is protected by copyright. All rights reserved.

Citation

Yongshuo Ma, Yi Shang. Is bitter actually better? Targeting a soyasaponin acetyltransferase affects soybean seed germination. Journal of integrative plant biology. 2023 Sep 04

PMID: 37665684

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