Soybean Functional Proteins and the Synthetic Biology

Abstract

Recently, soybean consumption has increased, not only because of its potential for industrial and livestock use but also due to its beneficial effects on human health in the treatment and prevention of various diseases because soy can produce a wide number of functional proteins. Despite the soybean-producing high, elevated, nutritive and functional proteins, it also produces allergenic proteins, harmful secondary metabolites, and carcinogenic elements. So, recombinant protein systems that mimic the structures and functions of the natural proteins supply a single tunable and valuable source of advanced materials. But the availability of the technology to produce synthetic functional proteins is still limited. Therefore, Synthetic Biology is a powerful and promising science field for the development of new devices and systems able to tackle the challenges that exist in conventional studies on the development of functional protein systems. Thus, representing a new disruptive frontier that will allow better use of soybean functional proteins, both for animal and human food and for the pharmaceutical and chemistry industry.

Exploring the Proteomic Profile of Soybean Bran: Unlocking the Potential for Improving Protein Quality and Quantity

“…Soybean (Glycine max) is one of the most important commodities on the international market. In addition to its multiple uses in animal nutrition and human food consumption, this grain can be used in many industrial processes, as well as in medicine, owing to its health benefits [1][2][3][4][5][6]. Among the byproducts of soybean, bran is produced through standard soybean milling processes.…”

“…Currently, the most significant research on soybean seed proteomics includes the differential expression of the cotyledon, mature seed, seed coat, and seeds at different developmental stages, including conventional, transgenic, and mutated soybean cultivars [16][17][18][19][20][21][22][23][24][25]. Some of these studies have aimed at the quantitative analysis of proteomic profiles, comparing different stress conditions [6]. Nevertheless, the available literature on the soybean proteome is limited to data regarding unprocessed soybean seeds, and the studies do not represent the protein content available in by-products, such as bran, after industrial processes.…”