Evaluation of amino acid content and nutritional quality of transgenic soybean seeds with high-level tryptophan accumulation

2009 ◽  
Vol 25 (2) ◽  
pp. 313-326 ◽  
Author(s):  
Masao Ishimoto ◽  
Shaikh M. Rahman ◽  
Moemen S. Hanafy ◽  
Mutasim M. Khalafalla ◽  
Hany A. El-Shemy ◽  
...  
Keyword(s):  
Amino Acid ◽  
Acid Content ◽  
Nutritional Quality ◽  
Amino Acid Content ◽  
Soybean Seeds ◽  
Transgenic Soybean ◽  
High Level

scholarly journals Developments in plant breeding for improved nutritional quality of soya beans I. Protein and amino acid content

2000 ◽  
Vol 134 (2) ◽  
pp. 111-124 ◽  
Author(s):  
E. J. CLARKE ◽  
J. WISEMAN
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Acid Content ◽  
Nutritional Quality ◽  
Amino Acid Content ◽  
Soya Bean ◽  
Brazil Nut ◽  
Sulphur Amino Acid ◽  
Methionine Deficiency

Soya beans, like other legumes, contain low concentrations of the nutritionally essential sulphur amino acid, methionine. Cysteine, although not an essential amino acid because it can be synthesized from methionine, also influences the nutritional quality of soya bean products when it is only present in low levels. A low cysteine content will also aggravate a methionine deficiency. Soya bean lines deficient in 7S protein subunits have been identified. The 7S proteins contain substantially less methionine and cysteine than the 11S proteins. With the myriad of genetic null alleles for these subunits it may be possible to tailor the 7S/11S storage protein ratio and their total composition in seeds to include only those subunits with the richest sulphur amino acid composition. Cotyledon feeding experiments, using isolated soya bean cotyledons, demonstrated that addition of methionine to the culture media caused increased synthesis of both proteins and free amino acids but the mechanism by which this takes place is not clear. Biotechnological approaches to improve nutritional value of soya beans include elevated expression of genes that originate from other species which encode high-sulphur proteins. High level expression of a 2S Brazil nut albumin gene in soya bean resulted in raised methionine concentration although the Brazil nut gene is highly antigenic and therefore will not be useful in production agriculture. Modification of glycinin to increase sulphur amino acid content is possible, and these gene products are capable of normal assembly into trimers in vitro although are rapidly degraded in vivo by the asparaginyl endopeptidase responsible for post-translational modification of proglycinin. Solutions to the methionine deficiency may be anticipated from a combination of approaches followed in laboratories worldwide. Many of these approaches are not without difficulty but, despite this, the likelihood is that soya beans with improved nutritional quality (which may not be confined to sulphur-containing amino acids as other nutritionally essential amino acids are also valuable) will be available in the near future. It will be essential to confirm that the increased total methionine (or other amino acid) is digestible to the animal to at least the same degree as conventional cultivars.

Evaluation of seed amino acid content and its correlation network analysis in wild soybean (Glycine soja) germplasm in Japan

2021 ◽  
Vol 19 (1) ◽  
pp. 35-43
Author(s):  
Awatsaya Chotekajorn ◽  
Takuyu Hashiguchi ◽  
Masatsugu Hashiguchi ◽  
Hidenori Tanaka ◽  
Ryo Akashi
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Free Amino Acid ◽  
Acid Content ◽  
Free Amino ◽  
Glycine Soja ◽  
Wild Soybean ◽  
Amino Acid Content ◽  
Soybean Seeds ◽  
Free Amino Acid Content

AbstractWild soybean (Glycine soja) is a valuable genetic resource for soybean improvement. Seed composition profiles provide beneficial information for the effective conservation and utilization of wild soybeans. Therefore, this study aimed to assess the variation in free amino acid abundance in the seeds of wild soybean germplasm collected in Japan. The free amino acid content in the seeds from 316 accessions of wild soybean ranged from 0.965 to 5.987 mg/g seed dry weight (DW), representing a 6.2-fold difference. Three amino acids had the highest coefficient of variation (CV): asparagine (1.15), histidine (0.95) and glutamine (0.94). Arginine (0.775 mg/g DW) was the predominant amino acid in wild soybean seeds, whereas the least abundant seed amino acid was glutamine (0.008 mg/g DW). A correlation network revealed significant positive relationships among most amino acids. Wild soybean seeds from different regions of origin had significantly different levels of several amino acids. In addition, a significant correlation between latitude and longitude of the collection sites and the total free amino acid content of seeds was observed. Our study reports diverse phenotypic data on the free amino acid content in seeds of wild soybean resources collected from throughout Japan. This information will be useful in conservation programmes for Japanese wild soybean and for the selection of accessions with favourable characteristics in future legume crop improvement efforts.

Amino Acid Content and In Vitro Protein Quality of Different Corn Varieties

1985 ◽  
pp. 421-437
Author(s):  
Samy Fangus Sharobeem ◽  
Radomir Lásztity ◽  
Máté Hidvégi ◽  
András Salgó ◽  
Livia Simon-Sarkadi
Keyword(s):  
Amino Acid ◽  
Acid Content ◽  
Protein Quality ◽  
Amino Acid Content ◽  
Vitro Protein

Corrigendum

2000 ◽  
Vol 135 (1) ◽  
pp. 101-101
Keyword(s):  
United States ◽  
Amino Acid ◽  
Plant Breeding ◽  
Nutritional Quality ◽  
Content Volume ◽  
Amino Acid Content ◽  
The United States ◽  
American Soybean Association ◽  
Nutritional Factors

Clarke, E. J. and Wiseman, J. Developments in plant breeding for improved nutritional quality of soya beans I. Protein and amino acid content. Volume 134, part 2, pp. 111–124.Clarke, E. J. and Wiseman, J. Developments in plant breeding for improved nutritional quality of soya beans II. Anti-nutritional factors. Volume 134, part 2, pp. 125–136.The following was omitted from both papers:ACKNOWLEDGEMENTSThe authors are grateful to the United States Soybean Board/American Soybean Association, Dalgety Feed Ltd., Finn Feed International and Pioneer Hi-Bred International for their support.

Soluble Protein and Amino Acid Content Affects the Foam Quality of Sparkling Wine

2017 ◽  
Vol 65 (41) ◽  
pp. 9110-9119 ◽  
Author(s):  
Bruna C. Condé ◽  
Eloïse Bouchard ◽  
Julie A. Culbert ◽  
Kerry L. Wilkinson ◽  
Sigfredo Fuentes ◽  
...  
Keyword(s):  
Amino Acid ◽  
Acid Content ◽  
Soluble Protein ◽  
Amino Acid Content ◽  
Sparkling Wine

scholarly journals Effect of cooking, pH and polyphenol level on carbohydrate composition and nutritional quality of a sorghum (Sorghum bicolor (L.) Moench) food, ugali

1988 ◽  
Vol 59 (1) ◽  
pp. 31-47 ◽  
Author(s):  
K. E. Bach Knudsen ◽  
L. Munck ◽  
B. O. Eggum
Keyword(s):  
Amino Acid ◽  
Sorghum Bicolor ◽  
Nutritional Quality ◽  
Amino Acid Content ◽  
Carbohydrate Composition ◽  
Dietary Polyphenols ◽  
Endosperm Protein

1. The present work was undertaken to study the effects of cooking, pH and polyphenol level on carbohydrate composition and nutritional quality of sorghum (Sorghum bicolor (L.) Moench). Three different sorghum varieties; Dabar, Feterita and Argentine containing zero, intermediate to low and high levels of polyphenols respectively were used in the study. From these varieties uncooked, uncooked acidified, cooked, and cooked acidified diets were prepared. Diets were characterized with regard to resistant starch (RS), dietary fibre (DF), acid-detergent fibre (ADF) and amino acid content. Raw materials were further analysed for content and composition of non-starch polysaccharides and Klason lignin. The nutritional properties were studied in balance trials with rats. True protein digestibility (TD), biological value (BV), net protein utilization, digestible amino acids, digestible energy (DE) and digestible DF were used as criteria in the nutritional study.2. Cooking at neutral and acid pH resulted in significantly higher assayed values for DF. Increase in DF could be accounted for by formation of RS. Approximately 50% of RS was recovered in the faeces.3. In vitro values for protein associated with ADF and in vivo balance values using rats suggest that an endosperm protein fraction, kafirins, was made unavailable during cooking. This resulted in reduced TD and increased BV. It is assumed that unavailable kafirins serve as a nitrogen source for microflora in the hind-gut.4. Dietary polyphenols changed the excretory route for N from urine to faeces. This resulted in lower TD and higher BV in Argentine (high in polyphenols) than in Dabar and Feterita (low in polyphenols), although dietary lysine (first limiting amino acid) was the same in the three varieties.5. Variation in DE of the diets was attributed to DF, RS and the amount of faecal protein, which in turn were influenced by undigested kafirins and polyphenols.

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