Soybean Amino Acids in Health, Genetics, and Evaluation

Singer, William M.; Zhang, Bo; Mian, M. A. Rouf; Huang, Haibo

doi:10.5772/intechopen.89497

Cited by 9 publications

(7 citation statements)

References 74 publications

(93 reference statements)

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“…Moreover, both leucine and isoleucine play vital roles in glucose consumption by regulating muscular glucose transporters . Besides, sulfur-containing amino acids such as methionine and/or cysteine critically affect the evaluation of soybean seeds as dietary supplements and play vital role for synthesis of macromolecules such as protein, , and deficient of these amino acids negatively affect growth, disease immunity, and breast muscle development, among others, to human and animals. , Thus, so far, our study suggested that a high level of particular essential amino acids generated by water soaking at 55 °C might create suitable nutritional foundation of dietary supplements for human and livestock.…”

Section: Results and Discussionmentioning

confidence: 68%

Integrated Proteomics and Metabolomics Analysis Highlights Correlative Metabolite-Protein Networks in Soybean Seeds Subjected to Warm-Water Soaking

Min

Hyeon

Gupta

et al. 2020

J. Agric. Food Chem.

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Soaking of soybean seeds is a prerequisite for the production of soy foods, and it has been shown that the extent of water absorbed during different imbibition conditions directly affects the quality of the subsequent soybean seed products by yet unknown mechanisms. In order to elucidate the molecular changes in soybean seeds during different soaking temperatures, we performed an integrated proteomics and metabolomics analysis of seeds soaked at 4, 25, and 55 °C. Proteomics analysis revealed that various enzymes related to carbohydrate and protein hydrolysis were activated in soybean seeds during water soaking at 55 °C. Interestingly, results obtained from this integrated proteomics and metabolomics study showed changes in various metabolites, including isoflavones, amino acids, and sugars, that were positively correlated with proteome changes occurring upon soaking at 55 °C. Furthermore, soaking of soybean seeds at 55 °C resulted in degradation of indigestible anti-nutrients such as raffinose oligosaccharides. Taken together, our results suggest that the seed soaking at a high temperature (55 °C) increases the nutritional value of soybean seeds by decreasing the contents of some of the common anti-nutrients.

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Section: Results and Discussionmentioning

confidence: 68%

Integrated Proteomics and Metabolomics Analysis Highlights Correlative Metabolite-Protein Networks in Soybean Seeds Subjected to Warm-Water Soaking

Min

Hyeon

Gupta

et al. 2020

J. Agric. Food Chem.

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“…The author concluded that there was no significant correlation between the tofu hardness and the 11S:7S ratio. Both positive and negative correlations between the 11S:7S storage protein ratios and tofu hardness were reported by different group of researchers (Singer, Zhang, Mian, & Huang, 2019).…”

Section: Storage Protein Compositionmentioning

confidence: 76%

Tofu products: A review of their raw materials, processing conditions, and packaging

Regenstein

Teng

et al. 2020

Comp Rev Food Sci Food Safe

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Tofu is a traditional product made mainly from soybeans, which has become globally popular because of its inclusion in vegetarian, vegan, and hypocaloric diets. However, with both commercial production of tofu and scientific research, it remains a challenge to produce tofu with high quality, high nutrition, and excellent flavor. This is because tofu production involves multiple complicated steps, such as soybean selection, utilization of appropriate coagulants, and tofu packaging. To make high-quality tofu product, it is important to systematically understand critical factors that influence tofu quality. This article reviews the current research status of tofu production. The diversity of soybean seeds (the raw material), protein composition, structural properties, and nutritional values are reviewed. Then, selection of tofu coagulants is reviewed to provide insights on its role in tofu quality, where the focus is on the usage of mix coagulants and recent developments with new coagulants. Moreover, a comprehensive summary is provided on recent development in making high-fiber tofu using Okara (the major by-product during tofu production), which has a number of potential applications in the food industry. To help encourage automatic, environmental friendly, and high-efficient tofu production, new developments and applications in production technology, such as ultrasound and high-pressure process, are reviewed. Tofu packaging, including packaging materials and techniques, is evaluated as it has been found to have a positive impact on extending the shelf life and improving the quality of tofu products. Finally, the future research directions and potential areas for new developments are discussed.

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“…Methionine and cysteine are considered essential amino acids, as they are not produced in the human body, and therefore must be acquired through one’s diet. Its consumption is essential for the biosynthesis of many molecules important for the correct performance of various organisms, such as creatine, carnitine, polyamines, epinephrine, choline, and melatonin [ 38 , 39 ]. Furthermore, in the biosynthesis of sulfur amino acids, the product, S-adenosylmethionine, is a precursor for the methylation of monolignols, an essential process for lignin formation [ 40 ].…”

Section: Resultsmentioning

confidence: 99%

“…This enzyme is also involved in methionine recovery through the formation of the L-homocysteine product via de novo methionine synthesis [ 45 ]. Deficiency in one or more amino acids is sufficient to negatively impact the growth and development of different organisms [ 38 ]. Therefore, one of the focuses of genetic improvement has been to enrich the composition of the amino acids present in soybeans and not just the crude protein content itself.…”

Section: Resultsmentioning

confidence: 99%

Transcriptional Profile of Soybean Seeds with Contrasting Seed Coat Color

Kafer

Molinari²,

Henning

et al. 2023

Plants

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Soybean is the primary source of vegetable protein and is used for various purposes, mainly to feed animals. This crop can have diverse seed coat colors, varying from yellow, black, brown, and green to bicolor. Black seed coat cultivars have already been assigned as favorable for both seed and grain production. Thus, this work aimed to identify genes associated with soybean seed quality by comparing the transcriptomes of soybean seeds with contrasting seed coat colors. The results from RNA-seq analyses were validated with real-time PCR using the cultivar BRS 715A (black seed coat) and the cultivars BRS 413 RR and DM 6563 IPRO (yellow seed coat). We found 318 genes differentially expressed in all cultivars (freshly harvested seeds and seeds stored in cold chamber). From the in silico analysis of the transcriptomes, the following genes were selected and validated with RT-qPCR: ACS1, ACSF3, CYP90A1, CYP710A1, HCT, CBL, and SAHH. These genes are genes induced in the black seed coat cultivar and are part of pathways responsible for ethylene, lipid, brassinosteroid, lignin, and sulfur amino acid biosynthesis. The BRSMG 715A gene has almost 4times more lignin than the yellow seed coat cultivars. These attributes are related to the BRSMG 715A cultivar’s higher seed quality, which translates to more longevity and resistance to moisture and mechanical damage. Future silencing studies may evaluate the knockout of these genes to better understand the biology of soybean seeds with black seed coat.

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Soybean Amino Acids in Health, Genetics, and Evaluation

Cited by 9 publications

References 74 publications

Integrated Proteomics and Metabolomics Analysis Highlights Correlative Metabolite-Protein Networks in Soybean Seeds Subjected to Warm-Water Soaking

Integrated Proteomics and Metabolomics Analysis Highlights Correlative Metabolite-Protein Networks in Soybean Seeds Subjected to Warm-Water Soaking

Tofu products: A review of their raw materials, processing conditions, and packaging

Transcriptional Profile of Soybean Seeds with Contrasting Seed Coat Color

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