Identification of low lectin mutants in soybean

Abstract

Lectin is one of the known antinutritional factors that deteriorate the soybean protein quality and development of cultivars with low lectin content will help to improve nutritional quality of soybean [Glycine max (L.) Merrill]. Therefore, attempts were made to induce mutations for low lectin content in the cultivar ÔMACS 450Õ. Soybean cultivar ÔMACS 450Õ was subjected to combination treatments of c-rays and ethyl methane sulphonate (EMS) with an objective to induce variability for low lectin content. The treatments of different combinations of c-rays and EMS were 50 Gy + 0.2% EMS, 50 Gy + 0.4% EMS, 100 Gy + 0.2% EMS and 100 Gy + 0.4% EMS. Of the 3200 treated M 1 seeds sown, 16 400 M 2 plants were raised. In M 2, 72 plants were identified for low lectin content [<40 · 10 5 haemagglutination unit (HAU)/mg] and were carried up to M 5 generation. In M 5 generation, lectin content in ÔMACS 450Õ was 39.23 to 50.0 · 10 5 HAU/mg, and was compared with the nine true breeding lines identified having low lectin content, ranging from 2.3 · 10 5 to 27.46 · 10 5 HAU/mg. Three mutants were found to possess very low lectin content (ranging from 2.0 · 10 5 to 3.0 · 10 5 HAU/mg). Thus, the identified mutant lines with low lectin content will greatly improve soybean protein quality, thereby reducing financial burden on the soybean industry for processing soybean meal and also making it suitable for human consumption. All the mutants showed normal seed development, having soluble protein content similar or higher than that in the parent (32.0 mg/ml). This indicates that the change in lectin content does not have any negative impact on the plant growth and protein content.

Selection of soybean mutant lines with altered seed coat colour and their antioxidant activity

“…), altered fatty acid composition (Rahaman and Takagi ) and low lectin content (George et al. ) have been reported in soybeans. In the present study, we identified soybean mutant lines with seed coat colour altered from yellow to black, which had varying characteristics, such as anthocyanins and isoflavones.…”

From proteomics to ionomics: Soybean genetic improvement for better food safety

“…PULL et al (1978) screened a number of soybean accessions and were the first to describe soybean genotypes devoid of lectins, and the lack of lectin was controlled by a single gene in a recessive manner (ORF et al, 1978). Alternatively, GEORGE et al (2008) described low lectin soybean genotypes following mutagenesis treatments. The lectin-null trait was later introgressed into several genotypes and combined with other features for achieving "stacked traits".…”

Análise proteômica de variedades convencionais e geneticamente modificadas de soja (Glycine max) visando proteínas bioativas

“…As lectinas são amplamentes distribuídas na natureza e apresentam a capacidade de se ligar à superfície de células, com alta especificidade para os oligossacarídeos e glicopeptídeos (GEORGE et al, 2008). Podem se ligar a carboidratos e glicoconjugados sobre a superfície epitelial do intestino, interferindo com a absorção de nutrientes (LAJOLO;GENOVESE, 2002).…”

“…No spot 15 identificamos a Aglutinina de soja complexada com açúcar. Como já citado anteriormente, as aglutininas representam um fator antinutricional por diminuir a qualidade protéica do grão de soja, podendo se ligar a carboidratos e glicoconjugados sobre a superfície epitelial do intestino, interferindo com na absorção de nutrientes (GEORGE et al, 2008;LAJOLO;GENOVESE, 2002).…”

“…George e colaboradores (2008) objetivaram induzir mutações em cultivares de soja para baixar o conteúdo de lectina a fim de reduzir os gastos da indústria. Conseguiram tal feito, o conteúdo de lectina tornou-se muito baixo e o desenvolvimento da semente continuou normal, indicando que não houve impactos negativos sobre o crescimento da planta e no teor de proteínas (GEORGE et al, 2008).…”