From proteomics to ionomics: Soybean genetic improvement for better food safety

Abstract

Soybean is a major protein and oilseed crop for food and livestock feed production, which is increasingly utilized in the food industry due to its favorable protein content and a superior overall seed composition with a high nutritional value. However, some of the soybean seed components have the potential to reduce the value of soy-food products as they are posing different food safety risks. Therefore, the objective of the present review was to evaluate options of soybean genetic improvement for the development of food-grade soybeans with a focus on food safety traits. To date, useful genetic variation in soybean germplasm collections and breeding materials has been described for protein components such as allergens or anti-nutritional factors, for fatty acid composition relevant to food safety, and for toxic heavy metal accumulation. Due to the progress in genomic research, genetic markers are available for assisting the introgression of major food safety traits into breeding populations, and the genetic mechanisms behind particular food safety traits have been clarified. Moreover, analytical methods from the fields of proteomics or ionomics are helpful for validating selection response and for monitoring quality features across genotypes. As consumer demand for food safety is steadily increasing, plant breeding approaches are gaining in importance as they can provide high-quality soybean raw materials to the food industry. For implementing better food safety on the consumer level, however, it appears that coordinated action between plant breeding and genetic research, food processing and marketing of products needs to be developed.

Introductory Chapter: Soybean - Quality and Utilization

“…The genetic improvement of soybean germplasm, based on conventional breeding strategies, contributes to advances in production and food processing industry by developing high-yielding and highquality soybean varieties, hereby enhancing value-added, healthy and safe properties of final soy products. Recent advances in biotechnology, in particular the development of improved molecular marker technology, have made possible the genetic dissection and characterization of many quantitatively inherited seed quality traits in soybean [5,[14][15][16][17]. Therefore, genetic improvement of varieties could be characterized as an integral part of sustainable food production.…”

Identification of soybean Kunitz-free progenies in full-sib crossing

“…Tripsin inhibitori (Kunitz i Bowman-Birk tripsin inhibitor) spadaju u proteine i učestvuju sa oko 6% od ukupnih proteina u zrelom zrnu soje . Kunitz tripsin inhibitor (KTI) se smatra supstancom sa najjačim inhibirajućim delovanjem u zrelom zrnu soje (Watanabe et al ., 2018) .…”

Augmentation of crop productivity through interventions of omics technologies in India: challenges and opportunities

“…Efforts have been made by researchers to reduce allergenicity in soybean via construction of a gene silencing vector to suppress the expression of P34 protein responsible for allergenic effects, in transgenic soybean lines (Herman et al 2003). Besides, most food safety-related traits have been also discovered which can be utilized to develop soybean varieties with hypoallergenic properties (Joseph et al 2006;Watanabe et al 2018). Recent transcriptomics study has uncovered an indispensable and profitable knowledge into pathogenicity, survival and adjustment of pathogens in food (Joseph et al 2006).…”