Taxonomy of the genusGlycine, domestication and uses of soybeans

Hymowitz, T.; Newell, C. A.

doi:10.1007/bf02859119

Cited by 156 publications

(96 citation statements)

References 25 publications

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“…In the English language, pulse was used since the late 13 th century in MidSoybean versus other food grain legumes: A critical appraisal of the United Nations International Year of Pulses 2016 19 dle English for summarizing the then-known old-world grain food legumes such as peas, beans, and lentils (Online Etymology Dictionary, 2015). As soybean was unknown to the western world until the year 1712 when the German botanist Engelbert Kaempfer for the first time described it in full botanical detail (Kaempfer, 1712;Hymowitz and Newell, 1981), it had never been counted among the pulse crops which all were well established since ancient times in the Proto-Indo-European languages (Mikić, 2012). Historically and in traditional Asian soy-food preparations, soybean has not been used as an oilseed; it was only in the early 20 th century that industrial separation of soybean into oil and protein fractions was developed for separate utilization of oil and defatted meal in various food and feed industry applications (Hymowitz and Newell, 1981).…”

Section: Linguistic and Historical Perspectivesmentioning

confidence: 99%

Soybean versus other food grain legumes: A critical appraisal of the United Nations International Year of Pulses 2016

Vollmann

2016

Die Bodenkultur: Journal of Land Management, Food and Environment

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SummaryThe United Nations have declared 2016 as the International Year of Pulses, which aims at communicating the various benefits of legume cropping and legume-protein-based food consumption. As the term “pulses” is inherently excluding soybean from other grain legumes, this review aims at challenging the scientific justification of this separation from both historical and crop science perspectives toward a better understanding of grain legumes and their contributions to food security. An analysis of the historical development and uses of the term “pulses” reveals that it is not used unambiguously throughout the recent scientific literature, and that the separation of soybean from other grain legumes occurred rather recently. Soybean, while being extensively used as an oilseed and animal feedstuff in some parts of the world, is an important protein crop species in other regions with a seed protein content of 40% and outstanding nutritional and food health properties as compared to most other grain legumes. Owing to similar agronomic features such as symbiotic nitrogen fixation and comparable seed protein properties, it does not seem scientifically justified to separate soybean from other food legumes. Therefore, focusing on “grain legumes” rather than “pulses” would better support food security and nutritional quality goals.

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Section: Linguistic and Historical Perspectivesmentioning

confidence: 99%

Soybean versus other food grain legumes: A critical appraisal of the United Nations International Year of Pulses 2016

Vollmann

2016

Die Bodenkultur: Journal of Land Management, Food and Environment

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“…The HSuM landraces cultivated in the central and downstream area of the Yellow River valley come from Hebei, Henan, Anhui, Gansu, Shaanxi and Shanxi provinces. Many studies have hypothesized that the central and downstream part of the Yellow River valley is the centre of origin of cultivated soybean, which is a kind of rain-fed crop (Vavilov 1951;Hymowitz and Newell 1981;Chang 1989;Dong et al 2004;Zhao and Gai 2004). Dong et al (2004) found that the cultivated soybean landraces in this region exhibited higher diversity based on ten quality traits and Wve quantitative traits.…”

Section: Genetic Diversitymentioning

confidence: 99%

Genetic structure and diversity of cultivated soybean (Glycine max (L.) Merr.) landraces in China

et al. 2008

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The Chinese genebank contains 23,587 soybean landraces collected from 29 provinces. In this study, a representative collection of 1,863 landraces were assessed for genetic diversity and genetic diVerentiation in order to provide useful information for eVective management and utilization. A total of 1,160 SSR alleles at 59 SSR loci were detected including 97 unique and 485 low-frequency alleles, which indicated great richness and uniqueness of genetic variation in this core collection. Seven clusters were inferred by STRUCTURE analysis, which is in good agreement with a neighbor-joining tree. The cluster subdivision was also supported by highly signiWcant pairwise F st values and was generally in accordance with diVerences in planting area and sowing season. The cluster HSuM, which contains accessions collected from the region between 32.0 and 40.5°N, 105.4 and 122.2°E along the central and downstream parts of the Yellow River, was the most genetically diverse of the seven clusters. This provides the Wrst molecular evidence for the hypotheses that the origin of cultivated soybean is the Yellow River region. A high proportion (95.1%) of pairs of alleles from diVerent loci was in LD in the complete dataset. This was mostly due to overall population structure, since the number of locus pairs in LD was reduced sharply within each of the clusters compared to the complete dataset. This shows that population structure needs to be accounted for in association studies conducted within this collection. The low value of LD within the clusters can be seen as evidence that much of the recombination events in the past have been maintained in soybean, Wxed in homozygous self-fertilizing landraces.

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“…Three annual species from Asia Glycine max, Glycine soja and Glycine gracilis. Glycine max is cultivated worldwide (Hymowitz and Newell, 1981), whereas Glycine soja is cultivated in China, Japan, Asian J. Clin.…”

Section: Plant Characteristicsmentioning

confidence: 99%

Nutraceutical Potential of Soybean: Review

Tidke¹,

Ramakrishn²,

Kiran³

et al. 2015

Asian J. of Clinical Nutrition

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Soybean has received the status as one of the most important edible plants known for its seeds as a source of protein, oil and nutraceuticals. The content of the isoflavones and folic acid has made it a versatile crop for health food applications. The utility of soybean crop for food applications is described. The soybean proteins are gaining importance as a vegetable source for protein based products, with abundance quantity of essential amino acids. Its content of quality fats and PUFA are also important from nutraceutical point of view. The fermented soybean meal is also a good source of nutritionally rich tofu. In addition the biological properties of isoflavones and folic acid add value to the formulations which has been described here. Patents filed for innovations in products and processes have gained popularity and holds promise for the future of soybean industry.

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Taxonomy of the genusGlycine, domestication and uses of soybeans

Cited by 156 publications

References 25 publications

Soybean versus other food grain legumes: A critical appraisal of the United Nations International Year of Pulses 2016

Soybean versus other food grain legumes: A critical appraisal of the United Nations International Year of Pulses 2016

Genetic structure and diversity of cultivated soybean (Glycine max (L.) Merr.) landraces in China

Nutraceutical Potential of Soybean: Review

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