Validation of a Method for Quantitation of Soybean Lectin in Commercial Varieties

Breeze, Matthew L.; Leyva-Guerrero, Elisa; Yeaman, Grant R.; Dudin, Yelena; Akel, Ryan; Brune, Phil; Claussen, Fred; Dharmasri, Cecil; Golbach, Jenny; Guo, Rong; Maxwell, Carl A.; Privalle, Laura; Rogers, Hilary J.; Liu, Kai; Shan, Guomin; Yarnall, Michele; Thiede, Denise A.; Gillikin, Nancy

doi:10.1007/s11746-015-2679-3

Cited by 9 publications

(6 citation statements)

References 37 publications

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“…Lectins (agglutinins) are a group of protein‐binding carbohydrates which are found in several plants, especially legume seeds. In SBM, lectins are tetrameric protein constituted of 30 kDa subunits with binding specificity towards galactose and N‐acetylgalactosamine (Breeze et al., 2015). It is reported that lectins have a potentially interfere with physiological status (metabolism) of poultry and swine (Pusztai, 1991).…”

Section: Resultsmentioning

confidence: 99%

Effect of different acid processing methodologies on the nutritional value and reduction of anti‐nutrients in soybean meal

Norozi

Rezaei

Kazemifard

2021

Food Processing Preservation

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The present study compared the effect of acid processing approaches, involving different inclusion rates of acetic (5, 10, and 15%) and citric (0.25, 0.50, and 0.75%) acids, on the proximate composition and antinutritive properties of soybean meal (SBM). It was found that acid‐catalyzed processing reduced the levels of trypsin inhibitors (TI), lectins and allergenic proteins in SBM. The use of both acids significantly decreased the pH range compared to untreated SBM. Despite the decrease in protein solubility in acid‐treated SBM compared with untreated SBM, the relevant values are acceptable. With the exception of leucine, the amino acids content of acidified SBM did not differ from that of untreated. In chemical composition, a significant decrease of nitrogen free extract and soluble carbohydrates was observed in acid‐treated SBM compared to untreated sample. It is concluded that acid‐catalyzed processing had beneficial effects on the nutritional quality and reducing of anti‐nutrient factors in SBM. Practical applications Soybean meal (SBM) is one of the most sources of protein in animal and human nutrition. However, the presence of anti‐nutritional substances such as lectins or TI limits its use in animal and human feeding. This study was performed to reduce these harmful compounds using SBM acid‐catalyzed processing. Therefore, the results of this research may be very useful for feed or food producers and animal nutritionists.

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Section: Resultsmentioning

confidence: 99%

Effect of different acid processing methodologies on the nutritional value and reduction of anti‐nutrients in soybean meal

Norozi

Rezaei

Kazemifard

2021

Food Processing Preservation

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“…Overall these included furfural, sodium, selenium, and vitamin C for maize and crude fiber for soybean. In addition, soybean lectins were also omitted because the analytical method used in most cases (hemagglutination assay) is known to be sensitive to specific lab conditions 16 compromising data comparability across field trial studies. The complete list of the compositional end-points included in our investigation is provided in Table 1.…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

Variability of Crops’ Compositional Characteristics: What Do Experimental Data Show?

Paoletti

Favilla²,

Leo³

et al. 2018

J. Agric. Food Chem.

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Common pillar across the risk assessment strategies implemented worldwide for genetically modified plants is the comparison of their compositional profile to that of conventional counterparts deemed safe. If differences are observed, those that cannot be attributed to natural variation are further evaluated for their safety relevance. This principle is clear, but its implementation is challenging. Here we first discuss the difficulties of estimating natural variation of crop-specific compositional end-points and the various attempts made, together with their advantages and limitations. Second we present the empirical distribution curves of compositional end-points for two crops bearing a large commercial interest worldwide, maize and soybean. These curves provide novel information on end-point specific variability relevant for further progressing in the risk assessment process.

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“…Key nutrients and anti-nutrients were analyzed from harvested maize grain and harvested soybean seed. Validated analytical methods, consistent with those described in refs , , or , were used to assess analyte levels. Resulting data were combined by entry across all replicates and locations within a study, and combined site mean values for each component were calculated.…”

Section: Methodsmentioning

confidence: 99%

Stacked Genetically Engineered Trait Products Produced by Conventional Breeding Reflect the Compositional Profiles of Their Component Single Trait Products

Bell

Nakai²,

Burzio

2018

J. Agric. Food Chem.

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An expanding trend for genetically engineered (GE) crops is to cultivate varieties in which two or more single trait products have been combined using conventional breeding to produce a stacked trait product that provides a useful grouping of traits. Here, we report results from compositional analysis of several GE stacked trait products from maize and soybean. The results demonstrate that these products are each compositionally equivalent to a relevant non-GE comparator variety, except for predictable shifts in the fatty acid profile in the case of stacked trait products that contain a trait, MON 87705, that confers a high-oleic-acid phenotype in soybean. In each case, the conclusion on compositional equivalence for the stacked trait product reflects the conclusions obtained for the single trait products. These results provide strong support for conducting a reassessment of those regulatory guidelines that mandate explicit characterization of stacked trait products produced through conventional breeding.

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Validation of a Method for Quantitation of Soybean Lectin in Commercial Varieties

Cited by 9 publications

References 37 publications

Effect of different acid processing methodologies on the nutritional value and reduction of anti‐nutrients in soybean meal

Effect of different acid processing methodologies on the nutritional value and reduction of anti‐nutrients in soybean meal

Variability of Crops’ Compositional Characteristics: What Do Experimental Data Show?

Stacked Genetically Engineered Trait Products Produced by Conventional Breeding Reflect the Compositional Profiles of Their Component Single Trait Products

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