Profiling and associations of seed nutritional characteristics in Chinese and USA soybean cultivars

Azam, Muhammad; Zhang, Shengrui; Qi, Jie; Abdelghany, Ahmed M.; Shaibu, Abdulwahab S.; Ghosh, Suprio; Feng, Yue; Huai, Yuanyuan; Gebregziabher, Berhane S.; Li, Jing; Li, Bin; Sun, Junming

doi:10.1016/j.jfca.2021.103803

Cited by 41 publications

(22 citation statements)

References 47 publications

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“…These acids represent 54% and 7,5 % of the soybean FA pool, respectively [ 12 ]. Muhammad Azam et al [ 94 ] showed that the levels of LA and OL acid differ to a highly significant degree between cultivars. This opinion is not supported by our own study as the compared cultivars showed similar qualitative characteristics.…”

Section: Resultsmentioning

confidence: 99%

Quality Evaluation Indices for Soybean Oil in Relation to Cultivar, Application of N Fertiliser and Seed Inoculation with Bradyrhizobium japonicum

Szpunar-Krok

Wondołowska-Grabowska

2022

Foods

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Soybean ranks second in production and consumption of vegetable oils worldwide and these are expected to continue to increase. The suitability of soybean oil for specific uses is determined by the fatty acid composition from which a number of indices and indicators can be calculated. The aim of this study was to evaluate the indices of nutritional and health-promoting fat in seeds of soybean cultivars grown in 2016–2019 under the influence of varying doses of N and inoculation with Bradyrhizobium japonicum. Omega 3 and Omega 6, unsaturated fatty acids (UFA), saturated fatty acids (SFA), polyunsaturated fatty acids (PUFA), index of desirable fatty acids (DFA), sum of hypercholesterolemic fatty acids (OFA), index of atherogenicity (AI), index of thrombogenicity (TI), oleic desaturation ratio (ODR), linoleic desaturation ratio (LDR), calculated oxidizability value (COX) and the hypocholesterolemic/hypercholesterolemic ratio (HH), saturation fat index (S/P) and ALA/LA, OL/(LA+ALA) ratios and the consumer index (CI) were included. Fat quality indices for soybean seeds were strongly determined by weather conditions. Seeds of the cv. Aldana contained higher amounts of Omega 6 and featured more favourable MUFA/PUFA and OL/(LA+ALA) ratios, while the seeds of the cv. Annushka had more favourable CI and higher ODR, COX and S/P indices. No important differences were observed regarding the effect of nitrogen dose and seed inoculation on the formation of the DFA, OFA, HH, AI, TI and CI indices. The value of the S/P index suggests that higher nitrogen rates (60 kg∙ha−1) and the lack of inoculation treatment produce seeds with a more favourable dietary fatty acid balance.

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Section: Resultsmentioning

confidence: 99%

Quality Evaluation Indices for Soybean Oil in Relation to Cultivar, Application of N Fertiliser and Seed Inoculation with Bradyrhizobium japonicum

Szpunar-Krok

Wondołowska-Grabowska

2022

Foods

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“…В зависимости от сортовых особенностей он на 88-95 % представлен водорастворимой фракцией, включающей альбумины (8-25 %), легкорастворимые (60-81 %) и труднорастворимые глобулины (3-7 %). На долю экстрактивных азотных веществ приходится 15-20 % общего азота, а нерастворимый остаток составляет не более 5 % [9][10][11]. Глобулиновая фракция состоит из двух компонентов, различающихся константами седиментации (11S и 7S).…”

Section: Introductionunclassified

Forming Soy Malt Quality with Organic Growth Promoters

Miller

Kiseleva

Arysheva

2021

Food Processing: Techniques and Technology

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Introduction. Soy is one of the most promising plant raw materials as it is rich in proteins and amino acids. However, its content of anti-nutritive compounds is too high to be used in food and beverage industry without precure. The research objective was to obtain soy-based malt with a high enzymatic activity, low content of anti-nutritional substances, and increased nutritional value. Study objects and methods. The study featured Far-Eastern soybean varieties and malt. It involved standard methods of quality control of raw materials, semi-finished products, and finished products of beer and alcohol industry, as well as the capillary electrophoresis, spectrophotometry, and potentiometry. Results and discussion. Germination of soybeans of all varieties contributed to the accumulation of hydrolytic enzymes and amino acids in the grain. The use of a complex of organic acids from the Krebs cycle at a concentration of 10–9 mol/dm3 at the soaking stage increased amylolytic, proteolytic, and lipoxygenase hydrolytic processes by 11, 22, and 12%, respectively. The level of urease, which correlates with the content of anti-nutritional substances, decreased by two times from the original level and was 0.4–0.5 units of pH. Germination stage fell down to 2.5–3 days, while the content of amino acids increased by 33–35% in comparison with unprocessed malt during soaking. Conclusion. The use of organic acids in soy malting improved the quality and technological indicators, increased the level of amino acids, and decreased the level of anti-nutritional substances, making soy malt suitable for beverage industry.

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“…It was observed that cultivation year caused significant variation ( p < 0.001) in the contents of carotenoids and chlorophylls of soybean seeds, indicating that breeders should take not only the genotypic effect but also seasonal variations into consideration during soybean seed lipophilic pigments production. Several studies have confirmed the effect of planting season on soybean seed compositions such as carotenoids, isoflavone, amino acids, oil and fatty acids, among others [ 14 , 21 ]. In the present research, the interaction of accession by year had no significant effect ( p > 0.05) ( Table S3 ), indicating that genetic factor plays a major role in the accumulation of carotenoids and chlorophylls in various soybean seed germplasm accessions.…”

Section: Resultsmentioning

confidence: 95%

“…The chemical composition of soybean seeds can be affected by genotype, planting location, environmental conditions, cultivation year, maturity group (MG) [ 14 , 15 , 16 ] and seed coat color [ 17 ]. Some studies have investigated the influence of geographical origins in various nutritional components (including isoflavones, protein, oil, fatty acids, tocopherols and folates) of soybean varieties [ 12 , 13 , 18 , 19 , 20 , 21 ]. Similarly, other recent studies evaluated soybean accessions of different origins and maturity groups for their nutritional quality attributes such as isoflavone [ 21 ], fatty acid compositions [ 22 ] and tocopherols [ 23 ] and found variation among genotypes and between MGs.…”

Section: Introductionmentioning

confidence: 99%

“…Some studies have investigated the influence of geographical origins in various nutritional components (including isoflavones, protein, oil, fatty acids, tocopherols and folates) of soybean varieties [ 12 , 13 , 18 , 19 , 20 , 21 ]. Similarly, other recent studies evaluated soybean accessions of different origins and maturity groups for their nutritional quality attributes such as isoflavone [ 21 ], fatty acid compositions [ 22 ] and tocopherols [ 23 ] and found variation among genotypes and between MGs. Moreover, several soybean genotypes with different seed colors have previously been used for evaluating and improving seed chemical compositions such as isoflavone, fatty acids, carbohydrates, protein and oil [ 17 ].…”

Section: Introductionmentioning

confidence: 99%

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Origin, Maturity Group and Seed Coat Color Influence Carotenoid and Chlorophyll Concentrations in Soybean Seeds

Gebregziabher

Zhang

Ghosh

et al. 2022

Plants

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Soybean (Glycine max (L.) Merrill) seeds are abundant in physiologically active metabolites, including carotenoids and chlorophylls, and are used as an affordable source of functional foods that promote and maintain human health. The distribution and variation of soybean seed metabolites are influenced by plant genetic characteristics and environmental factors. Here, we investigated the effects of germplasm origin, genotype, seed coat color and maturity group (MG) on the concentration variation of carotenoid and chlorophyll components in 408 soybean germplasm accessions collected from China, Japan, the USA and Russia. The results showed that genotype, germplasm origin, seed color, and MG were significant variation sources of carotenoid and chlorophyll contents in soybean seeds. The total carotenoids showed about a 25-fold variation among the soybean germplasms, with an overall mean of 12.04 µg g−1. Russian soybeans yielded 1.3-fold higher total carotenoids compared with Chinese and Japanese soybeans. Similarly, the total chlorophylls were substantially increased in Russian soybeans compared to the others. Soybeans with black seed coat color contained abundant concentrations of carotenoids, with mainly lutein (19.98 µg g−1), β-carotene (0.64 µg g−1) and total carotenoids (21.04 µg g−1). Concentrations of lutein, total carotenoids and chlorophylls generally decreased in late MG soybeans. Overall, our results demonstrate that soybean is an excellent dietary source of carotenoids, which strongly depend on genetic factors, germplasm origin, MG and seed coat color. Thus, this study suggests that soybean breeders should consider these factors along with environmental factors in developing carotenoid-rich cultivars and related functional food resources.

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Profiling and associations of seed nutritional characteristics in Chinese and USA soybean cultivars

Cited by 41 publications

References 47 publications

Quality Evaluation Indices for Soybean Oil in Relation to Cultivar, Application of N Fertiliser and Seed Inoculation with Bradyrhizobium japonicum

Quality Evaluation Indices for Soybean Oil in Relation to Cultivar, Application of N Fertiliser and Seed Inoculation with Bradyrhizobium japonicum

Forming Soy Malt Quality with Organic Growth Promoters

Origin, Maturity Group and Seed Coat Color Influence Carotenoid and Chlorophyll Concentrations in Soybean Seeds

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