Transgenic Grain Legumes

Effect of Agrobacterium co-cultivation stage on explant response for subsequent genetic transformation in Soybean (Glycine max (L.) Merr.)

“…Changes in membrane structure of the infected cells and morphology of explants analysed through visual inspection post Agrobacterium infection also revealed differences among the treatments. These variations were discussed in detail in some of our previous studies (1,3,20). The results also indicated an increase in malondialdehyde concentration after co-cultivation.…”

“…However, advancements in the establishment of an efficient in vitro regeneration system for genetic improvement is dependent on the type of explants used. Cotyledonary node system of transformation with or without pre-existing meristems have been widely reported in the production of genetically improved crop varieties (1)(2)(3). About one-third of the world's edible oils and twothird of protein meals are derived from such genetically improved soybean varieties.…”

“…Nevertheless, problems caused during explant-Agrobacterium interactions, that includes contamination or bacterial overgrowth, explant browning and senescence, as well as oxidative stress still pose many challenges. These factors are additional to constraints such as inefficient regeneration, genotype specificity and the lack of reproducibility of already tested tissue culture-based genetic transformation protocols as reported (2,3). Amongst the above mentioned constraining factors, oxidative stress cause imbalances in the productions of reactive oxygen species (ROS) and antioxidants, leading to intense damage on plant cellular structures.…”

Genetic Transformation in Agro-Economically Important Legumes

“…This is largely attributed to the myriad nutritional components which make up the different legume species. They are rich in proteins, dietary fibre, carbohydrates, essential mineral nutrients, phytochemicals, and vegetable oil (in oilseed legumes) and consist of a relatively low lipid content [11][12][13]. Furthermore, legumes consist of high concentrations of antioxidants, isoflavones and are widely renowned for their low glycaemic index (GI).…”

“…As a result of the high protein content of legumes, they are potentially able to eradicate malnutrition and decrease the rising rate of poverty in developing countries [1,4,5]. They offer an affordable yet nutritional source of protein to rural communities, which are said to be the hardest hit by protein-energy malnutrition (PEM) [13]. Legumes also consist of biologically active molecules that scavenge unstable oxygen radicals (ROS), antioxidants, which are suggested to greatly contribute to the prevention of various types of cancers, heart-related and other neurodegenerative diseases [11].…”