Natural Variation in Fatty Acid Composition of Diverse World Soybean Germplasms Grown in China

Abdelghany, Ahmed M.; Zhang, Shengrui; Azam, Muhammad; Shaibu, Abdulwahab S.; Feng, Yue; Qi, Jie; Li, Yanfei; Tian, Yu; Hong, Huilong; Li, Bin; Sun, Junming

doi:10.3390/agronomy10010024

Cited by 45 publications

(34 citation statements)

References 63 publications

(100 reference statements)

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“…The corresponding loading plot revealed oleic acid and palmitic acid as the most discriminative variables along PC1 and PC2, respectively ( Fig 4D, Table 2). These observations signify that oleic acid and palmitic acid could selectively be targeted to categorize a large population of soybeans [32]. The relationship between the variables resulted from Pearson correlation analysis was also consistent with their grouping observed in the cluster analysis (Table 3).…”

Section: Cluster Principal Component and Correlation Analysissupporting

confidence: 80%

“…Among all the soybeans, soybeans BL19 and BL17 had the highest, whereas soybeans YG47 and PY33 had the lowest palmitic and stearic acid contents, respectively. Soybean PY31 had the highest oleic acid and the lowest linoleic acid contents, whereas soybean BL16 had the lowest oleic acid and the highest linoleic acid contents at the same time indicating the trade-off relationship between these two fatty acids [8, 29, 32]. Soybean PY31 also displayed the lowest level of linolenic acid while soybean BL19 had the highest level.…”

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Change in protein, oil and fatty acid contents in soybeans (Glycine max (L.) Merr.) of different seed coat colors and seed weight

Choi

Yoon

Shin

et al. 2021

Preprint

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Soybean seeds are one of the best sources of plant-based high-quality proteins and oils. The contents of these metabolites are affected by both environmental and genetic factors. In this study, 49 soybean germplasms were cultivated in Korea, the contents of total protein, total oil and five fatty acids were determined, and the influences of seed coat color and seed weight on each were assessed. The total protein and total oil contents were evaluated using Kjeldahl and Soxhlet methods and were in the ranges of 36.28-44.19% and 13.45-19.20%, respectively. Moreover, the contents of individual fatty acids were determined as area percentage from acquired gas-chromatography peaks. The contents of palmitic, stearic, oleic, linoleic and linolenic acids were in the ranges of 9.90-12.55, 2.45-4.00, 14.97-38.74, 43.22-60.26, and 5.37-12.33%, respectively and each significantly varied between the soybean germplasms. Unlike total oil and fatty acid contents, total protein content was not significantly affected by both seed coat color and seed weight. Cluster analysis grouped the soybeans into two classes with notable content differences. Fatty acids were the main factors for the variabilities seen between the soybean germplasms as observed in the principal component analysis. Correlation analysis revealed a significant but negative association between total oil and total protein contents (r = -0.714, p < 0.0001). Besides, a trade-off relationship was observed between oleic acid and linoleic acid (r = -0.936, p < 0.0001) which was reflected with respect to both seed coat color and seed weight. Among all colored soybeans, pale-yellow soybeans had the highest and the lowest levels of oleic acid and linoleic acid, respectively each being significantly different from the rest of colored soybeans (p < 0.05). Likewise, oleic acid content increased with seed weight while that of linoleic acid decreased with seed weight (p < 0.05). In general, this study showed the significance of seed coat color and seed weight to discriminate soybean genotypes, mainly in terms of their fatty acid contents. Moreover, the soybean germplasms with distinct characters and fatty acid contents identified in this study could be important genetic resources for cultivar development.

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Section: Cluster Principal Component and Correlation Analysissupporting

confidence: 80%

Section: Resultsmentioning

confidence: 99%

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Change in protein, oil and fatty acid contents in soybeans (Glycine max (L.) Merr.) of different seed coat colors and seed weight

Choi

Yoon

Shin

et al. 2021

Preprint

View full text Add to dashboard Cite

show abstract

“…These ranges were comparable with those reported by Kim et al [ 9 ] but slightly wider than those reported by Shin et al [ 34 ]. In other studies, a less wide range of oleic acid and more wide range of linoleic acid and linolenic acid were reported [ 29 , 36 ]. In addition to differences in the genotype, discrepancies in the number of studied soybean genetic resources could cause such variations.…”

Section: Resultsmentioning

confidence: 99%

Metabolite Contents and Antioxidant Activities of Soybean (Glycine max (L.) Merrill) Seeds of Different Seed Coat Colors

et al. 2021

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Seed coat color is one of the main agronomical traits that determine the chemical quality of soybean seeds and has been used as a parameter during cultivar development. In this study, seeds of yellow (n = 10), greenish-yellow (n = 5), and light-yellow (n = 4) soybean accessions were evaluated for their contents of total protein, total oil, total phenolic (TPC), and five prominent fatty acids including palmitic acid (PA), stearic acid (SA), oleic acid (OA), linoleic acid (LA), and linolenic acid (LLA), relative to a control cultivar, and the effect of seed coat color on each was investigated. Antioxidant activity was also evaluated using 1,1-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, Trolox equivalent antioxidant capacity (TEAC), and ferric reducing antioxidant power (FRAP). The results showed significant variations of metabolite contents and antioxidant activities between the soybeans. The average TPC, DPPH-radical scavenging activity, and FRAP were each in the order of greenish-yellow > yellow > light-yellow soybeans. In contrast, light-yellow soybeans contained a high level of OA and low levels of SA, LA, and LLA, each except LA differing significantly from yellow and greenish-yellow soybeans (p < 0.05). Our findings suggest that greenish-yellow and light-yellow soybeans could be good sources of antioxidants and high-quality soybean oil, respectively.

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“…Direct use of edible oils in cell permeability studies was not successful due to the poor viability of the cell monolayers upon treatment with oils. Linoleic acid (~54%) (Abdelghany et al., 2020) and lauric acid (~50%) (Seneviratne & Dissanayake, 2005) are the major fatty acids in soybean oil and coconut oil, respectively. Linoleic acid represents a long chain polyunsaturated fatty acid, and lauric acid represents a medium chain saturated fatty acid.…”

Section: Discussionmentioning

confidence: 99%

Soybean oil and coconut oil enhance the absorption of chlorogenic acid in humans

et al. 2021

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The effect of a mainly polyunsaturated oil (soybean oil) and a mainly medium chain triglyceride oil (coconut oil) on the absorption of the phenolic antioxidant chlorogenic acid (5‐caffeoylquinic acid) was investigated using 90 healthy volunteers. Serum concentrations and the absorbed percentages of chlorogenic acid of volunteers who received chlorogenic acid without oils (0.006 ± 0.001 mg/ml, 5.7 ± 0.2%), chlorogenic acid with soybean oil (0.012 ± 0.001 mg/ml, 11.8 ± 1.3%), and chlorogenic acid with coconut oil (0.067 ± 0.014 mg/ml, 65.6 ± 18.1%) were significantly different from each other (p < .05). There was a strong positive correlation between the increase in serum and plasma antioxidant capacity and the absorption of chlorogenic acid. The major fatty acid of each of soybean oil and coconut oil also improved the permeability of chlorogenic acid in Caco‐2 cell monolayers. The results suggest that the tested edible oils may improve the nutritional value of chlorogenic acid‐containing foods by improving the absorption of chlorogenic acid. Practical applications Small polar antioxidants such as phenolic acids and flavonoids are poorly absorbed through the intestinal epithelium. Chlorogenic acid was used in the present study as a model for small polar phenolic antioxidants. According to the present study, soybean oil with mainly polyunsaturated fatty acids and coconut oil with mainly medium chain fatty acids improve the absorption of these antioxidants. These findings suggest that proper planning of diets or food supplements containing phenolic antioxidants with medium chain or polyunsaturated fatty acid‐rich edible oils may enhance the nutritional benefits expected from phenolic antioxidants.

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Natural Variation in Fatty Acid Composition of Diverse World Soybean Germplasms Grown in China

Cited by 45 publications

References 63 publications

Change in protein, oil and fatty acid contents in soybeans (Glycine max (L.) Merr.) of different seed coat colors and seed weight

Change in protein, oil and fatty acid contents in soybeans (Glycine max (L.) Merr.) of different seed coat colors and seed weight

Metabolite Contents and Antioxidant Activities of Soybean (Glycine max (L.) Merrill) Seeds of Different Seed Coat Colors

Soybean oil and coconut oil enhance the absorption of chlorogenic acid in humans

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