Table I.
HPLC analysis of nod-gene-inducing flavonoids from cv Peking seeds
| Fraction | Retention Time | Identitya | Inductionb
|
|
|---|---|---|---|---|
| nolX | nodC | |||
| min | Miller units | |||
| 1 | 3.3 | Unknown mixture | 1.0 ± 0.1 | 1.0 ± 0.1 |
| 2 | 4.1–7.8 | Unknown mixture | 1.0 ± 0.1 | 1.1 ± 0.2 |
| 3 | 9.5–12.3 | Malonylisoflavone glucosides | 1.0 ± 0.1 | 1.3 ± 0.2 |
| 4 | 18.8 | Unknown | 1.0 ± 0.1 | 0.9 ± 0.1 |
| 5 | 23.0 | Daidzin | 1.1 ± 0.1 | 1.6 ± 0.4 |
| 6 | 24.1 | Glycitin | 1.0 ± 0.2 | 1.1 ± 0.1 |
| 7 | 27.1 | Genistin | 1.1 ± 0.1 | 1.2 ± 0.1 |
| 8 | 33.6 | Daidzein | 4.7 ± 0.6 | 8.4 ± 0.1 |
| 9 | 34.2 | Glycitein | 1.2 ± 0.1 | 1.4 ± 0.1 |
| 10 | 36.0 | Genistein | 6.3 ± 0.7 | 8.9 ± 0.8 |
a
As determined by MS and GC analysis. Copies of chromatograms and mass spectra are available from the corresponding author upon request.
b
Data are means from two independent experiments ± sd, each with two replicates. HPLC fractions were diluted in ethanol to Amax = 0.5, and 20-μL aliquots were added to 4-mL cultures of 257nolX or 257nodC.