Foods,
Год журнала:
2024,
Номер
13(12), С. 1884 - 1884
Опубликована: Июнь 15, 2024
Exploring
the
sugar
and
amino
acid
content
variability
influence
of
thermal
processing
on
these
in
soybeans
can
help
optimize
their
utilization
animal
feed.
This
study
examined
209
samples
harvested
2020
55
2021
from
across
U.S.
to
assess
variability.
Harvest
regions
included
East
Corn
Belt,
West
Mid-South,
Coast,
Southeast
In
addition
contents,
protein,
oil,
seed
size
were
also
analyzed.
Samples
evaluated
for
contents
before
after
autoclaving
seeds
at
105–110
°C
15
min.
For
2020,
sucrose
(4.45
g
100
g−1)
stachyose
(1.34
most
prevalent
sugars.
2021,
L-arginine
(9.82
g−1),
leucine
(5.29
glutamate
(4.90
acids.
Heat
treatment
resulted
an
8.47%,
20.88%,
11.18%,
1.46%
median
loss
free
lysine,
sucrose,
glucose,
fructose.
study’s
insights
into
heat-induced
changes
nutritional
composition
provide
a
reference
improving
soybean
quality
assessment
optimizing
its
use
feed
formulations
Plants,
Год журнала:
2023,
Номер
12(20), С. 3589 - 3589
Опубликована: Окт. 16, 2023
This
study
aimed
to
discover
the
quantitative
trait
loci
(QTL)
associated
with
a
high
seed
protein
content
in
soybean
and
unravel
potential
candidate
genes.
We
developed
two
recombinant
inbred
line
populations:
YS
SI,
by
crossing
Saedanbaek
(high
protein)
YS2035-B-91-1-B-1
(low
Ilmi
protein),
respectively,
evaluated
for
three
consecutive
years.
Using
single-nucleotide
polymorphism
(SNP)-marker-based
linkage
maps,
four
QTLs
were
located
on
chromosomes
15,
18,
20
logarithm
of
odds
values
(5.9-55.0),
contributing
5.5-66.0%
phenotypic
variance.
In
all
experimental
years,
qPSD20-1
qPSD20-2
stable
identified
overlapping
positions
SI
populations,
respectively.
Additionally,
novel
15
18.
Considering
allelic
sequence
variation
between
parental
lines,
28
annotated
genes
related
protein-including
starch,
lipid,
fatty
acid
biosynthesis-related
genes-were
within
QTL
regions.
These
could
potentially
affect
accumulation
during
development,
as
well
sucrose
oil
metabolism.
Overall,
this
offers
insights
into
genetic
mechanisms
underlying
content.
The
can
aid
marker-assisted
selection
developing
lines
an
increased
Frontiers in Plant Science,
Год журнала:
2023,
Номер
14
Опубликована: Ноя. 17, 2023
The
cultivated
soybean
(Glycine
max
(L.)
Merrill)
is
domesticated
from
wild
soja)
and
has
heavier
seeds
with
a
higher
oil
content
than
the
soybean.
In
this
study,
we
identified
novel
candidate
gene
associated
SW
using
genome-wide
association
study
(GWAS).
GmWRI14-like
was
detected
by
GWAS
analysis
in
three
consecutive
years.
By
constructing
transgenic
soybeans
overexpressing
gmwri14-like
mutants,
found
that
overexpression
of
increased
total
fatty
acid
content.
We
then
used
RNA-seq
qRT-PCR
to
identify
target
genes
directly
or
indirectly
regulated
GmWRI14-like.
Transgenic
soyabeans
showed
accumulation
GmCYP78A50
GmCYP78A69
non-transgenic
lines.
Interestingly,
also
proteins
could
interact
GmCYP78A69/GmCYP78A50
yeast
two-hybrid
bimolecular
fluorescence
complementation.
Our
results
not
only
shed
light
on
genetic
architecture
SW,
but
lays
theoretical
foundation
for
improving
soybeans.
Foods,
Год журнала:
2024,
Номер
13(12), С. 1884 - 1884
Опубликована: Июнь 15, 2024
Exploring
the
sugar
and
amino
acid
content
variability
influence
of
thermal
processing
on
these
in
soybeans
can
help
optimize
their
utilization
animal
feed.
This
study
examined
209
samples
harvested
2020
55
2021
from
across
U.S.
to
assess
variability.
Harvest
regions
included
East
Corn
Belt,
West
Mid-South,
Coast,
Southeast
In
addition
contents,
protein,
oil,
seed
size
were
also
analyzed.
Samples
evaluated
for
contents
before
after
autoclaving
seeds
at
105–110
°C
15
min.
For
2020,
sucrose
(4.45
g
100
g−1)
stachyose
(1.34
most
prevalent
sugars.
2021,
L-arginine
(9.82
g−1),
leucine
(5.29
glutamate
(4.90
acids.
Heat
treatment
resulted
an
8.47%,
20.88%,
11.18%,
1.46%
median
loss
free
lysine,
sucrose,
glucose,
fructose.
study’s
insights
into
heat-induced
changes
nutritional
composition
provide
a
reference
improving
soybean
quality
assessment
optimizing
its
use
feed
formulations
