Nutritional composition analysis for beta-carotene-enhanced transgenic soybeans (Glycine max L.)

• Published in: Applied biological chemistry Vol. 60; no. 3; pp. 299 - 309
• Main Authors: Qin, Yang, Park, Soo-Yun, Oh, Seon-Woo, Lim, Myung-Ho, Shin, Kong-Sik, Cho, Hyun-Suk, Lee, Seong-Kon, Woo, Hee-Jong
• Format: Journal Article
• Language: English
• Published: Dordrecht Springer Netherlands 01.06.2017; Springer Nature B.V; 한국응용생명화학회
• Subjects: Alternations; Amino acids; Applied Microbiology; beta-carotene; beta-conglycinin; Biological Techniques; Bioorganic Chemistry; Carbohydrates; Carotene; Chemistry; Chemistry and Materials Science; Composition; Conglycinin; crops; crude fat; delta-tocopherol; Desaturase; Fatty acids; Gene expression; Genetic modification; Genomes; Glycine max; guidelines; humans; Insertion; Legumes; metabolome; nutrient content; Nutrition; Oleic acid; Organization for Economic Cooperation and Development; Phytoene synthase; Soybeans; Tocopherol; transcriptome; transgenes; transgenic plants; Vitamin A; Vitamins; β-Carotene; 농학; Genetically modified; Nutritional composition; L.; Soybean; Substantial equivalence; Beta-carotene enhanced
• ISSN: 2468-0834; 1738-2203; 2468-0842
• DOI: 10.1007/s13765-017-0282-z

Nutritional composition is important for assessing the safety of genetically modified (GM) crops for human consumption. Three beta-carotene-enhanced soybean lines were developed by introducing the β -conglycinin promoter:: Phytoene synthase - 2A - Carotene desaturase /t35S gene cassette into the genome of the commercial Kwangan ( Glycine max L.) soybean variety. Transgenic soybeans were successfully detected on beta-carotene productions ranged from 170.47 to 213.58 µg/g. Comparative assessments of nutrition were conducted with 3 transgenic soybeans, their non-GM counterpart, and several commercial soybean varieties. Results indicated that most levels of proximate, fatty acids, amino acids, and vitamins showed non-significant differences between transgenic soybeans and their counterpart, and fit within the reference ranges established for other commercial soybeans and Organization for Economic Cooperation and Development Guidelines. However, significant differences on levels of crude fat, carbohydrate, δ -tocopherol, and oleic acid of transgenic soybeans comparing to those of non-transgenic counterpart Kwangan cannot eliminate the influences of transgene insertion. Alternations on compositions should be definite by further studies, such as transcriptome and metabolome profiling.