scholarly journals Bowman-Birk inhibitor in soybean: Genetic variability in relation to total trypsin inhibitor activity and elimination of Kunitz trypsin inhibitor

2021 ◽  
Vol 13 (1) ◽  
pp. 10836
Author(s):  
Priyanka MITTAL ◽  
Vineet KUMAR ◽  
Anita RANI ◽  
S. M. GOKHALE
Keyword(s):  
Trypsin Inhibitor ◽  
Genetic Background ◽  
Soy Flour ◽  
Trypsin Inhibitor Activity ◽  
Recurrent Parent ◽  
Kunitz Trypsin Inhibitor ◽  
Inhibitor Activity ◽  
Commercial Preparation ◽  
Defatted Soy Flour ◽  
Soybean Genotypes

Bowman-Birk inhibitor (BBI) is a soybean seed serine protease inhibitor whose nutraceutical properties far exceed its anti-nutritional property arising from its trypsin and chymotrypsin inhibitor activity. High BBI soybean genotypes are sought for the commercial preparation of this nutraceutical biomolecule while low BBI content in Kunitz trypsin inhibitor (KTI)-free genetic background is desirable in soymeal manufacturing. In the present investigation, monoclonal antibody assay of 95 soybean genotypes revealed 11-fold genetic variation for BBI concentration. The study led to the identification of 3 very high (>20 mg/g defatted soy flour) and 5 very low BBI (< 4 mg/g defatted soy flour) soybean genotypes. Contribution of BBI to total trypsin inhibition activity ranged from 2.2 to 53.5% with average value of 11.6%. Genotypes with varying level of BBI raised consecutively for two years exhibited non-significant (p>0.05) effect of growing year on the trait. BBI content in BC3F2 derived KTI-free lines was at par with the recurrent parent. Low and high BBI content genotypes with diverse genetic background identified in the study may be exploited to develop mapping population to identify genomic regions underlying BBI in soybean.

scholarly journals The influence of soybean genotypes and HTC processing method on trypsin inhibitor activity of soymilk

2016 ◽  
Vol 61 (3) ◽  
pp. 271-279 ◽  
Author(s):  
Sladjana Stanojevic ◽  
Miroljub Barac ◽  
Mirjana Pesic ◽  
Biljana Vucelic-Radovic
Keyword(s):  
Trypsin Inhibitor ◽  
Strong Dependence ◽  
Total Content ◽  
Human Consumption ◽  
Trypsin Inhibitor Activity ◽  
Inhibitor Activity ◽  
Soybean Genotype ◽  
Kunitz Inhibitor ◽  
Soybean Genotypes ◽  
The Impact

Kunitz inhibitor (KTI) and Bowman-Birk trypsin inhibitor (BBI) are inhibitors of digestive enzymes in raw soybeans. Due to their antinutritive properties in the active state, their inactivation by heat treatment is commonly used. Soymilk is a turbid and stable colloidal solution, obtained by thermal treatment of soybean. In this study soymilk was made on a pilot-plant scale from six soybean cultivars using hydrothermal cooking (HTC) as the production method. This procedure is significantly different from the traditional one. The aim of this investigation was to evaluate the impact of the HTC processing for soymilk production and different soybean genotypes on trypsin inhibitor content and activity. Obtained soymilk contained BBI in trace amounts, in the BBI-polymeric forms. The BBI monomeric forms were not detected. The soymilk of the investigated soybean genotypes had very similar KTI levels (2.34-2.99%). Results have suggested that the soybean genotype does not have substantial effects on the levels of KTI, as well as on the value of residual trypsin inhibitor activity (rTIA). The total content of TI and rTIA showed a strong dependence (r=0.91; p<0.05). HTC-soymilk rTIA was <20% (7.15-19.89%). These results have indicated that HTC processed soymilk is applicable for human consumption.

Marker-assisted stacking of null Kunitz trypsin inhibitor and off-flavour generating lipoxygenase-2 in soybean

2021 ◽  
pp. 1-9
Author(s):  
V. Kumar ◽  
A. Rani ◽  
A. K. Anshu ◽  
T. Tayalkar
Keyword(s):  
Ssr Markers ◽  
Trypsin Inhibitor ◽  
Null Allele ◽  
Protein Digestibility ◽  
Null Alleles ◽  
Human Consumption ◽  
Recurrent Parent ◽  
Kunitz Trypsin Inhibitor ◽  
Soybean Genotypes ◽  
Parental Combination

Abstract Soybean varieties genetically free from Kunitz trypsin inhibitor (KTI) and lipoxygenase-2 (Lox2) are desirable to increase human consumption, as the former is an antinutritional factor that affects protein digestibility while the latter is a principal contributor to off-flavour. In the present investigation, soybean genotypes free from both these undesirable components were developed by introgression of null allele of Lox2 from NRC109 (lox2lox2) into two KTI-free soybean genotypes derived from genotypes JS97-52 and NRC7. Foreground selection of plants in F1, F2, BC1F1, BC1F2, BC2F1 and BC2F2 generations developed from two cross combinations i.e. NRC7-derived KTI-free genotype (N7KTIF)×NRC109 (parental combination 1) and JS97-52 derived KTI free genotype (JKTIF)×NRC109 (parental combination 2) was performed using null allele specific markers and tightly linked simple sequence repeat (SSR) markers for both KTI and Lox2 genes for the identification of homozygous recessive (titilox2lox2) plants. Background selection was performed using 239 and 241 polymorphic SSR markers across the genome. This resulted in the development of 9 and 13 soybean lines stacked for null alleles of both KTI and Lox2 (titilox2lox2) exhibiting recurrent parent genome content more than 97 and 96%, respectively. Days-to-flowering, days-to-maturity, 100-seed weight and yield per plant of the stacked lines developed from both the parental combinations were at par with the respective recurrent parents.

Effect of Genetic Elimination of Kunitz Trypsin Inhibitor on Agronomic and Quality Traits in Soybean [Glycine max (L.) Merril]]

2020 ◽  
Author(s):  
Sandeep Kaur Dhaliwal ◽  
Satwinder Kaur Dhillon ◽  
B. S. Gill ◽  
Gurpreet Kaur ◽  
Asmita Sirari ◽  
...  
Keyword(s):  
Grain Yield ◽  
Trypsin Inhibitor ◽  
Nutritional Value ◽  
Economic Importance ◽  
Trypsin Inhibitor Activity ◽  
Kunitz Trypsin Inhibitor ◽  
Inhibitor Activity ◽  
Nutritional Factors ◽  
Days To Maturity ◽  
Glycine Max L

Background: Among the anti-nutritional factors present in soybean, kunitz trypsin inhibitor (Kti) serves as major anti-nutrient, retarding the activity of digestive proteases. Genetic removal of Kti allele to develop agronomically desirable genotypes with high nutritional value is major breeding objective in soybean. Methods: The present study was performed on a set of 125 F5 genotypes derived from cross of SL525 (Kti +ve) and NRC101 (null Kti) to investigate the outcomes of genetic removal of Kti allele on characters of economic importance. Results: Comparison of mean of null Kti and Kti +ve plants for various parameters showed that introgression of null Kti allele adversely affected germination and grain yield. Germination, days to maturity, grain yield, plant height and seed weight were positively correlated with trypsin inhibitor activity and days to flowering, oil and protein content and fatty acid were unaffected by the allele present. The utilisation of the identified null kti genotypes would reduce extra cost on heat treatment incurred during soy processing and also boost utilization of soybean for bio-fortification in wheat flour to make chapattis.

Ileal digestibility of protein and amino acids of feed peas with different trypsin inhibitor activity in pigs

2000 ◽  
Vol 80 (4) ◽  
pp. 643-652 ◽  
Author(s):  
F. Grosjean ◽  
C. Jondreville ◽  
I. Williatte-Hazouard ◽  
F. Skiba ◽  
B. Carrouée ◽  
...  
Keyword(s):  
Amino Acids ◽  
Trypsin Inhibitor ◽  
Crude Protein ◽  
Trypsin Inhibitor Activity ◽  
Rectal Anastomosis ◽  
Inhibitor Activity ◽  
Ileal Digestibility ◽  
Physical Chemical ◽  
Protein Amino Acids ◽  
Weight Proportion

Ileal digestibility of protein and amino acids was measured in pigs fed 13 round, tannin-free peas samples and related to the following physical, chemical and biological characteristics of these samples: thousand-seed weight, proportion of hulls, starch, fibre, crude protein, ether extract and ash contents, trypsin inhibitor activity and trypsin inhibitor activity per unit of crude protein (TIAP). Each pea sample was included in a diet containing starch, sucrose, minerals and vitamins and fed to four barrows (50 to 100 kg) fitted with an end-to-end ileo-rectal anastomosis. Standardised ileal protein and amino acid digestibilities, except for alanine of peas decreased linearly with increasing TIAP (P < 0.01) and was not affected by fiber content. For example standardized ileal digestibilities values (%) decreased by −0.1975, −0.1617, −0.2171, −0.2630, −0.2029 and −0.3536 per unit of TIAP (expressed in unit of trypsin inhibited per milligram crude protein), respectively, for crude protein and lysine, threonine, methionine, cystine and tryptophan. Key words: Peas, trypsin inhibitor activity, standardised ileal digestibilities, protein, amino acids, pig

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