Soybean genetics, genomics, and breeding for improving nutritional value and reducing antinutritional traits in food and feed

The Plant Genome Pub Date : 2023-12-12 DOI:10.1002/tpg2.20415

William M. Singer, Yi-Chen Lee, Zachary Shea, Caio Canella Vieira, Dongho Lee, Xiaoying Li, Mia Cunicelli, Shaila S. Kadam, Mohammad Aamir Waseem Khan, Grover Shannon, M. A. Rouf Mian, Henry T. Nguyen, Bo Zhang

{"title":"Soybean genetics, genomics, and breeding for improving nutritional value and reducing antinutritional traits in food and feed","authors":"William M. Singer, Yi-Chen Lee, Zachary Shea, Caio Canella Vieira, Dongho Lee, Xiaoying Li, Mia Cunicelli, Shaila S. Kadam, Mohammad Aamir Waseem Khan, Grover Shannon, M. A. Rouf Mian, Henry T. Nguyen, Bo Zhang","doi":"10.1002/tpg2.20415","DOIUrl":null,"url":null,"abstract":"Soybean [<i>Glycine max</i> (L.) Merr.] is a globally important crop due to its valuable seed composition, versatile feed, food, and industrial end-uses, and consistent genetic gain. Successful genetic gain in soybean has led to widespread adaptation and increased value for producers, processors, and consumers. Specific focus on the nutritional quality of soybean seed composition for food and feed has further elucidated genetic knowledge and bolstered breeding progress. Seed components are historical and current targets for soybean breeders seeking to improve nutritional quality of soybean. This article reviews genetic and genomic foundations for improvement of nutritionally important traits, such as protein and amino acids, oil and fatty acids, carbohydrates, and specific food-grade considerations; discusses the application of advanced breeding technology such as CRISPR/Cas9 in creating seed composition variations; and provides future directions and breeding recommendations regarding soybean seed composition traits.","PeriodicalId":501653,"journal":{"name":"The Plant Genome","volume":"195 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"The Plant Genome","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1002/tpg2.20415","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}

引用次数: 0

Abstract

Soybean [Glycine max (L.) Merr.] is a globally important crop due to its valuable seed composition, versatile feed, food, and industrial end-uses, and consistent genetic gain. Successful genetic gain in soybean has led to widespread adaptation and increased value for producers, processors, and consumers. Specific focus on the nutritional quality of soybean seed composition for food and feed has further elucidated genetic knowledge and bolstered breeding progress. Seed components are historical and current targets for soybean breeders seeking to improve nutritional quality of soybean. This article reviews genetic and genomic foundations for improvement of nutritionally important traits, such as protein and amino acids, oil and fatty acids, carbohydrates, and specific food-grade considerations; discusses the application of advanced breeding technology such as CRISPR/Cas9 in creating seed composition variations; and provides future directions and breeding recommendations regarding soybean seed composition traits.

查看原文本刊更多论文

大豆遗传学、基因组学和育种，以提高营养价值并减少食品和饲料中的抗营养性状

大豆[Glycine max (L.) Merr.]因其宝贵的种子成分、多种饲料、食品和工业最终用途以及持续的遗传增益而成为全球重要的作物。大豆基因增殖的成功使其适应性广泛，并为生产者、加工商和消费者带来更多价值。对用于食品和饲料的大豆种子成分的营养质量的特别关注，进一步阐明了遗传知识并促进了育种进展。种子成分是大豆育种者寻求提高大豆营养质量的历史和当前目标。本文回顾了蛋白质和氨基酸、油脂和脂肪酸、碳水化合物等重要营养性状改良的遗传和基因组基础，以及特定食品级考虑因素；讨论了 CRISPR/Cas9 等先进育种技术在创造种子成分变异中的应用；并提供了有关大豆种子成分性状的未来方向和育种建议。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

The Plant Genome

自引率

0.00%

发文量