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"HPLC"

Research Articles
Integrative Evaluation of Phytochemical Variation and their Antioxidant Potential in Agastache Species
Hye Ran Shin, Ick-Hyun Jo, Raveendar Sebastin, Amutha Swaminathan, Kyeoung Cheol Kim, Jong-Wook Chung, Ju-Sung Kim
Plant Breed. Biotech. 2026;14:220-232.   Published online October 7, 2026
DOI: https://doi.org/10.9787/PBB.2026.14.220
The accumulation of reactive oxygen species induces oxidative stress, contributing to cellular damage, aging, and the development of chronic diseases such as cancer and cardiovascular disorders. Natural antioxidants derived from plants have gained increasing attention as safer alternatives to synthetic compounds. In this study, the antioxidant potential of 57 samples from three Agastache species (A. rugosa, A. foeniculum, and A. urticifolia) were evaluated using DPPH, ABTS, total phenolic content (TPC), and total flavonoid content assays. Apigenin, chlorogenic acid, and rosmarinic acid concentrations were quantified using high-performance liquid chromatography. Significant inter- and intra-species variations were observed, with A. urticifolia showing the highest average antioxidant activity. The relative antioxidant capacity index was used to integrate multiple assay results. Positive correlations between TPC and radical scavenging activity confirmed the contribution of phenolic compounds. These findings highlight the potential of Agastache species as natural antioxidant resources for food, pharmaceutical, and cosmetic applications.
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Development of Molecular Markers for Low Raffinose and Stachyose in Korean Soybean Cultivars
Kiwoung Yang, Jong-Min Ko, Tae Joung Ha, Yeong-Hoon Lee, In-Youl Baek, Tae-Jin Yang, Ill-Sup Nou
Plant Breed. Biotech. 2014;2(2):151-157.   Published online June 30, 2014
DOI: https://doi.org/10.9787/PBB.2014.2.2.151

A novel allele of the putative soybean raffinose synthase gene, RS2, was discovered in PI200508 that is associated with the low raffinose and stachyose content. Soybean line PI200508 was identified as expressing reduced levels of raffinose and stachyose as well as elevated levels of sucrose. The RS2 mutant gene shows three base pairs InDel with the normal gene. Based on InDel region we developed novel co-dominant and dominant marker. The aim of this study was to develop Korean soybean cultivars, Daewon, Cheongja, and Danmiput, containing low levels of raffinose and stachyose. A specific markers assay for the PI200508 RS2 allele was developed to allow direct selection of the low raffinose and stachyose phenotype. Our findings highlight the efficiency of allele-specific markers in selection, which is evident in the matching genotype and results of the HPLC in the F2 generations of Daewon×PI200508 population.

Citations

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  • Breeding a black soybean line with green cotyledon free from lectin, KTI, P34, lipoxygenase, and stachyose
    Sarath Ly, Byeong Eon Park, Sang In Shim, Min Chul Kim, Jin Young Moon, Jong Il Chung
    Euphytica.2024;[Epub]     CrossRef
  • Breeding of Penta Null Soybean [Glycine max (L.) Merr.] for Five Antinutritional and Allergenic Components of Lipoxygenase, KTI, Lectin, 7S α′ Subunit, and Stachyose
    Sang Woo Choi, Sarath Ly, Jeong Hwan Lee, Hyeon Su Oh, Se Yeong Kim, Na Hyeon Kim, Jong II Chung
    Frontiers in Plant Science.2022;[Epub]     CrossRef
  • Development of near‐infrared reflectance spectroscopy calibration for sugar content in ground soybean seed using Perten DA7250 analyzer
    Nick Lord, Chao Shang, Luciana Rosso, Bo Zhang
    Crop Science.2021; 61(2): 966.     CrossRef
  • Effect of a mutation in Raffinose Synthase 2 (GmRS2 ) on soybean quality traits
    Luiz Cláudio Costa Silva, Larissa Martins Mota, Letícia Assis Barony Vasconcelos Fonseca, Rafael Delmond Bueno, Newton Deniz Piovesan, Elizabeth Pacheco Batista Fontes, Maximiller Dal-Bianco
    Crop Breeding and Applied Biotechnology.2019; 19(1): 62.     CrossRef
  • Stachyose increases absorption and hepatoprotective effect of tea polyphenols in high fructose‐fed mice
    Wenfeng Li, Di Huang, Anning Gao, Xingbin Yang
    Molecular Nutrition & Food Research.2016; 60(3): 502.     CrossRef
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