Characterization of Soybean Cultivars Genetically Improved for Human Consumption

Abstract

Soybean (Glycine max (L.) Merrill) is a crop of world economic importance. Conventional soybean cultivars, in general are for the oil extraction industries and its subproduct for animal feeding. However, there are some cultivars genetically modified, that present characteristics adapted for different utilizations, including human food. The objective of this work was to evaluate, three soybean cultivars, Vmax (conventional), and BR 257 and 267 (human food uses). Chemical composition was evaluated in grains with tegument (WT) and without tegument (WIT) heat treated (HT) and non-heat treated (NHT). For characterization, it was observed: humidity, proteins, lipids, minerals, nitrogen solubility index (NSI), protein dispersability index (PDI), isoflavones, Kunitz trypsin inhibitor and lipoxygenases. The heat treatment promoted reduction of the protein solubility, reduction of glucosidic and malonyl isoflavones, and of Kunitz trypsin inhibitor, in grains WIT. Lipoxygenases were also inactivated in BRS 267 and Vmax cultivars. Potassium was the mineral present in higher amount in all cultivars. BRS 267 cultivar showed the highest content of protein, but the lowest content of isoflavones. Vmax cultivar showed the highest content of lipids and isoflavones. Heat treatments, although decreasing protein solubility, are necessary for conventional soybeans to improve flavor and to reduce anti nutritional factors. Depending on the objective of soybean utilization, different cultivars and treatments should be applied. Genetic breeding to obtain soybean cultivars with special characters is important to process high quality soybean products.  Index Terms-soybean grains, isoflavones, Kunitz trypsin inhibitor, protein solubility, lipoxygenases, heat treatment I. INTRODUCTION Soybean is one of the protein source most used in the world. However, its organoleptic characteristics are not well accepted for human consumption [1]. Therefore, the development of soybean cultivars more suitable for food utilization is important to attend the demand of the niche market that requires special cultivars with better quality characteristics [2]. Considering the need for soybean products with better flavor and high nutritive value, Brazilian Agriculture Manuscript

Effects on food-type soybean cultivars when biofortified with different rates of zinc

“…The Zn contents recorded in this study were superior to the reported averages, indicating that Zn accumulation in the grains was high when Zn was applied foliarly. Previous studies on the Zn contents in soybean grains suggested that the Zn contents in the grains were between 22 and 45 mg kg -1 (Esteves et al, 2010;Rigo et al, 2015;Brunini et al, 2016). Zinc applications led to 39.87 to 81.44% Zn uptake efficiency in the grains.…”

Brotos de linhagens genéticas de soja: avaliação das propriedades físico-químicas

“…A germinação pela mobilização de compostos nas sementes pode ser uma boa alternativa para a melhora do valor nutritivo, que também depende das características genéticas da soja e das diferentes condições de germinação (SANGRONIS; MACHADO, 2007). Rigo et al (2015), analisando sementes de soja da cultivar BRS 267, observaram um teor de inibidor de tripsina Kunitz (ITK) de 16,57 mg IT g -1 . Entre os genótipos analisados neste trabalho, observaram-se diferenças significativas (p<0,05) para o teor de ITK nas sementes (Tabela 3).…”

Bioconversion of isoflavones glycoside to aglycone during edamame (Glycine max) soygurt production using Streptococcus thermophillus FNCC40, Lactobacillus delbrueckii FNCC41, and L. plantarum FNCC26

“…Demand for soy products as functional food was increasing, mainly related to the content and antioxidative activities that related to its isoflavones structures (Rigo et al 2015). Several studies showed that the fermentation process could increase the content of bioactive compounds in soy products with health benefits such as preventing degenerative diseases, strengthening the immune system of the human body, antioxidant (Sirilun et al 2017b), antiinflammatory agents on skin cells exposed to UV-B irradiation (Iovine et al 2011), anti-hypercholesterolemia (Kobayashi et al 2014), antidiabetic (Hasim et al 2015), preventing osteoporosis, heart disease (Jooyandeh 2011), breast cancer (Campos and Matos 2010) and prostate cancer (Medjakovic et al 2010), increase mineral bioavailability, produce vitamin B complex (Rekha and Vijayalakshmi 2010) and vitamin B12 (Molina et al 2012).…”

“…Several studies showed that the fermentation process could increase the content of bioactive compounds in soy products with health benefits such as preventing degenerative diseases, strengthening the immune system of the human body, antioxidant (Sirilun et al 2017b), antiinflammatory agents on skin cells exposed to UV-B irradiation (Iovine et al 2011), anti-hypercholesterolemia (Kobayashi et al 2014), antidiabetic (Hasim et al 2015), preventing osteoporosis, heart disease (Jooyandeh 2011), breast cancer (Campos and Matos 2010) and prostate cancer (Medjakovic et al 2010), increase mineral bioavailability, produce vitamin B complex (Rekha and Vijayalakshmi 2010) and vitamin B12 (Molina et al 2012). Furthermore, soy-based food products are a very good source of nutrients such as protein, omega-3 unsaturated fatty acids, vitamins, and minerals (Rigo et al 2015). Soybean or edamame does not contain cholesterol and lactose as found in dairy-based products, so it is safe for hypercholesterolemia and lactose intolerance people (Mebrahtu et al 2004).…”

“…It has been considered as a health-promoting food with low carbohydrate and fat content, high protein content (10%) and dietary fiber (16%), and contains more isoflavones (48.95 mg/100 g) compared to ordinary soybean (34.39 mg/100 g) (U.S. Department of Agriculture 2008). However, isoflavones in edamame or other soybeans are predominantly available in the form of glycosides in nature (Ko 2014), such as daidzin and genistin (Rigo et al 2015). Many studies reported that isoflavones in the form of its aglycone (not binding to sugar) have a higher functional effect and absorbed faster than the glycoside form (Islam et al 2014).…”