Yellow- and green-cotyledon seeds of black soybean: Phytochemical and bioactive differences determine edibility and medical applications

Black soybean seed (BSS) is a traditional edible and medical food. The cotyledons of BSS are either yellow or green, but that difference's effect on functional and bioactivities are not clear. In the present study, the concentrations of the main functional components, including anthocyanins, isoflavones, fatty acids, protein, and polysaccharides, and in vitro antioxidant activities of yellow-cotyledon and green-cotyledon BSS (YBS and GBS, respectively) were compared. The anti-fatigue activities of the ethanol extract of BSS (EEB) were evaluated using mouse swimming endurance tests. Additionally, a metabolomics comparison between YBS and GBS was done using ultra-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (UPLC/Q-TOF MS) on high doses of EEB-treated mouse plasma. The results indicated that YBS showed significantly higher contents of anthocyanin and protein, and stronger antioxidant activity and anti-fatigue activity than GBS; while GBS showed higher levels of isoflavone, stearic acid, and polysaccharide. By infusing the feed with EEB, the swimming time of mice increased in a dose-dependent manner. The metabolomics results suggested that the anti-fatigue effect of EEB correlated well with serotonin and melatonin biosynthesis in vivo. All of the above results showed that BSS has anti-fatigue potential and might be used as a potential source of functional food ingredients.

Automated summary

The study found that black soybeans with yellow cotyledons have higher levels of anthocyanins and protein, along with stronger antioxidant and anti-fatigue activities. On the other hand, black soybeans with green cotyledons contain higher levels of isoflavones, stearic acid, and polysaccharides. By administering ethanol extract to mice, their swimming time increased in a dose-dependent manner.