Soybean genetic resources contributing to sustainable protein production

Abstract

Key message Genetic resources contributes to the sustainable protein production in soybean. Abstract Soybean is an important crop for food, oil, and forage and is the main source of edible vegetable oil and vegetable protein. It plays an important role in maintaining balanced dietary nutrients for human health. The soybean protein content is a quantitative trait mainly controlled by gene additive effects and is usually negatively correlated with agronomic traits such as the oil content and yield. The selection of soybean varieties with high protein content and high yield to secure sustainable protein production is one of the difficulties in soybean breeding. The abundant genetic variation of soybean germplasm resources is the basis for overcoming the obstacles in breeding for soybean varieties with high yield and high protein content. Soybean has been cultivated for more than 5000 years and has spread from China to other parts of the world. The rich genetic resources play an important role in promoting the sustainable production of soybean protein worldwide. In this paper, the origin and spread of soybean and the current status of soybean production are reviewed; the genetic characteristics of soybean protein and the distribution of resources are expounded based on phenotypes; the discovery of soybean seed protein-related genes as well as transcriptomic, metabolomic, and proteomic studies in soybean are elaborated; the creation and utilization of high-protein germplasm resources are introduced; and the prospect of high-protein soybean breeding is described.

Plant breeding for increased sustainability: challenges, opportunities and progress

“…Maintaining and understanding diversity in this crop for agronomically important traits such as plant height (Bhat et al 2022) and for root development and growth under low-nitrogen environments (Wang et al 2022) will contribute to sustainability of soybean cultivation. Likewise, the article by Guo et al (2022) contributes to a better understanding and targeted unlocking of genetic diversity in cultivated and wild soybean with an emphasis in seed protein content and yield.…”

Analysis of LncRNA43234-Associated ceRNA Network Reveals Oil Metabolism in Soybean

“…Soybean is the main oil crop and source of edible oil in the world. 1,2 Approximately, 98% of soybean oil comprises palmitic, stearic, oleic, linoleic, and linolenic acids. 3,4 It is rich in unsaturated fatty acids and provides high-quality vegetable oil for human consumption.…”

“…Soybean is the main oil crop and source of edible oil in the world. , Approximately, 98% of soybean oil comprises palmitic, stearic, oleic, linoleic, and linolenic acids. , It is rich in unsaturated fatty acids and provides high-quality vegetable oil for human consumption. Because of the increasing world population, environment and climate changes, and increasing demand of healthy edible oil, some important goals of soybean improvement and breeding are to strengthen the exploitation of new genes related to soybean oil and improve the content and quality of soybean oil. − …”

Thermal degradation kinetics of high‐performance urea‐formaldehyde resin prepared by replacing partial urea with soybean processing residue

“…Soybean meal, a biomass material, is soybean residue after extraction of soybean oil. The global soybean production in 2021 was about 382 million tons, and the yield of soybean oil is almost 20%, 15 which means that 305 million tons of soybean meal will be produced annually. Soybean meal is composed of 48%–50% protein, 30%–32% carbohydrates, 2%–3% fat, and 5%–6% ash 16 .…”