Phytochemicals and nutritional health benefits of soy plant

Asif, Mohammad; Acharya, Mrityunjoy

doi:10.4103/2231-0738.106998

Cited by 22 publications

(16 citation statements)

References 29 publications

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“…Red essential amino acid (EAA), black nonessential AA. Data source: Asif and Acharya ( 2013 ), Berk et al ( 1992 ), Kuiken et al ( 1949 ) (color figure online) …”

Section: Genetic Analyses For Amino Acid Compositionmentioning

confidence: 99%

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Molecular mapping and genomics of soybean seed protein: a review and perspective for the future

et al. 2017

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Key message Genetic improvement of soybean protein meal is a complex process because of negative correlation with oil, yield, and temperature. This review describes the progress in mapping and genomics, identifies knowledge gaps, and highlights the need of integrated approaches. AbstractMeal protein derived from soybean [Glycine max (L) Merr.] seed is the primary source of protein in poultry and livestock feed. Protein is a key factor that determines the nutritional and economical value of soybean. Genetic improvement of soybean seed protein content is highly desirable, and major quantitative trait loci (QTL) for soybean protein have been detected and repeatedly mapped on chromosomes (Chr.) 20 (LG-I), and 15 (LG-E). However, practical breeding progress is challenging because of seed protein content’s negative genetic correlation with seed yield, other seed components such as oil and sucrose, and interaction with environmental effects such as temperature during seed development. In this review, we discuss rate-limiting factors related to soybean protein content and nutritional quality, and potential control factors regulating seed storage protein. In addition, we describe advances in next-generation sequencing technologies for precise detection of natural variants and their integration with conventional and high-throughput genotyping technologies. A syntenic analysis of QTL on Chr. 15 and 20 was performed. Finally, we discuss comprehensive approaches for integrating protein and amino acid QTL, genome-wide association studies, whole-genome resequencing, and transcriptome data to accelerate identification of genomic hot spots for allele introgression and soybean meal protein improvement.Electronic supplementary materialThe online version of this article (doi:10.1007/s00122-017-2955-8) contains supplementary material, which is available to authorized users.

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“…Red essential amino acid (EAA), black nonessential AA. Data source: Asif and Acharya ( 2013 ), Berk et al ( 1992 ), Kuiken et al ( 1949 ) (color figure online) …”

Section: Genetic Analyses For Amino Acid Compositionmentioning

confidence: 99%

“… Data source: Asif and Acharya ( 2013 ), Berk et al ( 1992 ), Kuiken et al ( 1949 ) (color figure online) …”

Section: Genetic Analyses For Amino Acid Compositionmentioning

confidence: 99%

Molecular mapping and genomics of soybean seed protein: a review and perspective for the future

et al. 2017

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“…Soybean [Glycine max (L.) Merrill] is one of the nature's wonderful gifts. Soybean represents an excellent source of high quality protein; it has a low content in saturated fat, it contains a great amount of dietary fiber and its isoflavvone content makes it singular among other legumes (Asif and Achaya 2013). On an average, dry soybean contains 40 % protein, 20 % oil, 35 % soluble and insoluble (dietary fiber) carbohydrate and 5 % ash (Jooyandeh 2011).…”

Section: Introductionmentioning

confidence: 99%

Formulation and physico-chemical analysis of whey-soymilk dahi

Rathi

Upadhyay²,

Dabur

et al. 2013

J Food Sci Technol

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The present investigation was undertaken to use whey for the production of nutritious whey-soya milk dahi. Neutralized whey (pH 7.0 ± 0.2) was used to extract soya milk from cleaned, dried, dehulled and steamed soybean in soya milk extraction plant. Whey-soya milk was extracted having whey to soybean ratio of 5:1. It was further diluted with whey to get different whey to soybean ratios i.e. 9:1, 8:1, 7:1 and 6:1. To set dahi, skim milk powder was added to whey-soya milk so as to make the final total solid concentration of 16, 18 and 20 %. Dahi was prepared by inoculating different whey-soya milk ratios with vita brand of dahi. Results revealed that whey-soya milk having whey to soybean ratio of 5:1 and 20 % total solids was found to be most appropriate for preparation of dahi on the basis of time taken for firmly setting of dahi (5 h) and sensory evaluation scores (7.7 on 9 point hedonic scale). Whey-soya milk dahi was found to be at par with milk dahi (control) based on the sensory scores. Whey-soya milk dahi and milk dahi samples were stored at refrigeration temperature and evaluated for changes in physico-chemical (fat, protein, total sugar, total solids, pH, viscosity and syneresis) and sensory (color and appearance, flavor, consistency and overall acceptability) properties at an interval of 2 days up to 10 days. The results of the study revealed that whey-soya milk dahi could be stored up to 10 days with good sensory quality.

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“…[23][24][25] This is because of the lower dietary protein intake (particularly meat), which decreases BUN and BUN: Crea ratio. [17,23] The present findings agree with these conclusions only for the diabetic fasters.…”

Section: Discussionmentioning

confidence: 97%

Effect of Coptic Orthodox Christian church fasting on healthy and diabetic subjects

Morcos

Seoudi

Kamel

et al. 2013

Int J Nutr Pharmacol Neurol Dis

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Background and Aim: Coptic Orthodox Christian (COC) diet is unique in that it regularly interchanges between an omnivorous to a vegetarian type of diet, through four fasting periods over the course of the ecclesiastical year. Several studies have described its dietary regulations, however, its possible involvement in health is lacking. The aim of the present study is to detect the metabolic changes during COC fasting. Subjects and Methods: Seventy two devout Orthodox Christian fasters, 25 of whom were diabetics and 40 matched controls, of whom 10 were diabetics, voluntarily participated in this study. A total of 240 blood samples were taken after at least 2 weeks before and during the different fasting periods. The fasting schedule was identified as either vegan (no sea food) or vegetarian (with sea food). Serum glucose (Glu), lipid profile, renal markers and hepatic enzymes, were measured and their within-subject biological variation was calculated. Results: The within-subject biological change due to fasting differed among subjects of the same group, gender and diet. Still, generally healthy subjects showed a decrease in Glu, triglycerides (TG) and TG/ high-density lipoprotein while the diabetics had a decline in blood urea nitrogen (BUN), BUN/ creatinine ratio and uric acid. Conclusion: The effect of fasting differs among subjects and we cannot generalize its effect on all people. The strong individuality observed supports the preferential use of within-subjects biological variations and the reference change values rather than population-based reference intervals.

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Phytochemicals and nutritional health benefits of soy plant

Cited by 22 publications

References 29 publications

Molecular mapping and genomics of soybean seed protein: a review and perspective for the future

Molecular mapping and genomics of soybean seed protein: a review and perspective for the future

Formulation and physico-chemical analysis of whey-soymilk dahi

Effect of Coptic Orthodox Christian church fasting on healthy and diabetic subjects

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