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United States Department of Agriculture

Agricultural Research Service

Title: NATURAL VARIATION OF STORAGE PROTEINS AND ISOFLAVONES IN WILD AND CULTIVATED SOYBEANS)

Author
item Natarajan, Savithiry - Savi
item Luthria, Devanand - Dave
item Bae, Hanhong
item Caperna, Thomas
item Garrett, Wesley
item Cregan, Perry
item Song, Qijiang
item Xu, Chenping

Submitted to: Biosafety Workshop Proceedings
Publication Type: Abstract Only
Publication Acceptance Date: 9/24/2008
Publication Date: 9/28/2007
Citation: Natarajan, S.S., Luthria, D.L., Bae, H., Caperna, T.J., Garrett, W.M., Cregan, P.B., Song, Q., Xu, C. 2007. Natural variation of storage proteins and isoflavones in wild and cultivated soybeans. Biosafety Workshop Proceedings. p. 37-39.

Interpretive Summary:

Technical Abstract: Legumes play a vital role in the traditional diets of many regions around the world. Soybeans are unique among the legumes and are excellent sources of protein, oils, dietary fiber, and a variety of micronutrients and phytochemicals such as isoflavones. The overall objective of this ongoing research is to evaluate natural variation of proteins and also study the interrelationship between proteins and isoflavones in wild (PI 407047) and cultivated (Williams 82, Essex, PI 562798) soy genotypes. Soy proteins were separated by two-dimensional polyacrylamide gel electrophoresis (2D-PAGE) and characterized using mass spectrometry (MALDI-TOF-MS and LC/MS/MS). The isoflavones were separated by HPLC (high performance liquid chromatography). Then identification of structures of isoflavones was achieved by comparison of retention time, UV (ultraviolet), and mass spectral data. The results indicate that there were significant differences in beta-conglycinin and glycinin storage protein subunits in one wild genotype (PI 407047) compared to the other three genotypes. The same wild genotype (PI 407047) also showed significantly less (>40%) isoflavone as compared to the other three genotypes (PI 562798, Williams 82 and Essex). Our preliminary results revealed that there was a correlation between protein and isoflavone content. Additional soybean samples from different soy genotypes grown over multiple time periods will be screened to confirm this preliminary observation.

Last Modified: 8/24/2016
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