Effects of Two Low Phytic Acid Mutations on Seed Quality and Nutritional Traits in Soybean (Glycine max L. Merr)

Abstract

Reduction of phytic acid in soybean seeds has the potential to improve the nutritional value of soybean meal and lessen phosphorus pollution in large scale animal farming. The objective of this study was to assess the effect of two new low phytic acid (LPA) mutations on seed quality and nutritional traits. Multilocation/season comparative analyses showed that the two mutations did not affect the concentration of crude protein, any of the individual amino acids, crude oil, and individual saturated fatty acids. Among other traits, Gm-lpa-TW75-1 had consistently higher sucrose contents (+47.4-86.1%) and lower raffinose contents (-74.2 to -84.3%) than those of wild type (WT) parent Taiwan 75; Gm-lpa-ZC-2 had higher total isoflavone contents (3038.8-4305.4 microg/g) than its parent Zhechun # 3 (1583.6-2644.9 microg/g) in all environments. Further tests of homozygous F(3) progenies of the cross Gm-lpa-ZC-2 x Wuxing # 4 (WT variety) showed that LPA lines had a mean content of total isoflavone significantly higher than WT lines. This study demonstrated that two LPA mutant genes have no negative effects on seed quality and nutritional traits; they instead have the potential to improve a few other properties. Therefore, these two mutant genes are valuable genetic resources for breeding high quality soybean varieties.

Genetic Reduction of Phytate in Common Bean (Phaseolus vulgaris L.) Seeds Increases Iron Absorption in Young Women

“…In addition to maize, lpa mutations have been identified in some of the other major staple food crops such as wheat (14), rice (15), and soybeans (16). These mutants exhibit normal phosphate uptake, transport, and accumulation but reduced PA phosphate due to various mutations in PA biosynthesis or transport (17,18).…”

Phytase: An Enzyme to Improve Soybean Nutrition

“…Oil and fiber are the other two major components of soybean. Acid-hydrolyzed fat is in the range of 13-15%, and may reach 22% (Achouri et al, 2008;Rani et al, 2008;Saha et al, 2008;Yuan et al, 2009). Soybean oil is mainly composed of polyunsaturated fatty acids followed by monounsaturated and saturated fatty acids.…”

“…Soybean oil is mainly composed of polyunsaturated fatty acids followed by monounsaturated and saturated fatty acids. The major fatty acid is linoleic acid, although soybean oil has considerable amounts of oleic and linolenic acids (Nwokolo, 1996;NRC, 1998;Yuan et al, 2009). The presence of lipoxygenase can give rise to the appearance of offflavors and aroma at different stages of processing, which may negatively affect the organoleptic properties of soybean oil.…”

“…1972;Marsman et al, 1997;Giami et al, 2002;Olguin et al, 2003;Karr-Lilienthal et al, 2004;Faris et al, 2008). Meanwhile heat-stable components including phytate (Raboy et al, 1984;Han et al, 1988;Kumar et al, 2005;Yuan et al, 2009), polyphenols, saponins (Giami, 2002), oxalate (Ilarsan et al, 1997;Al-Whash et al, 2005) or -galactoside oligosaccharides may interfere with the bioavailability of protein, lipids or minerals present in the diet or induce flatulence (Suarez et al, 1999). Al-Whash et al (2005) have reported that a strong correlation exists between oxalate and phytate content of soy foods and a significant correlation, based on molar basis, between the divalent ion binding potential of oxalate plus phytate and Ca plus Mg content.…”

“…Although several low-phytate barley or corn lines have been developed and tested for nutritional applications (Sugiura et al, 1999;Baxter et al, 2003;Applegate et al, 2003;Overturf et al, 2003), the low-phytate soybean line has shown a reduced seedling emergence (Meis et al, 2003;Oltmans et al, 2005;Trimble & Fehr, 2010). In contrast, Yuan et al (2009) have recently developed two new low phytic acid mutants and studied their nutritional properties. Their mutants showed good agronomic performance, reduced phytic acid, and increased inorganic P concentration in all tested environments without changes in the crude protein content, amino acids, total oil, and individual saturated fatty acids despite variations in oleic and linoleic acid contents.…”