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.

212 Conditioning and Expansion Increases Nutritional Value of Soybean Expellers

2021 ◽  
Vol 99 (Supplement_1) ◽  
pp. 83-84
Author(s):  
Charmaine D Espinosa ◽  
Maryane S Sespere Faria Oliveira ◽  
Joseph Limbach ◽  
Natalia Fanelli ◽  
Markus Wiltafsky-Martin ◽  
...  
Keyword(s):  
Amino Acids ◽  
Trypsin Inhibitor ◽  
Nutritional Value ◽  
Metabolizable Energy ◽  
Trypsin Inhibitor Activity ◽  
Inhibitor Activity ◽  
Ileal Digestibility ◽  
Heat Treated

Abstract Two experiments were conducted to test the hypothesis that different combinations of conditioning and expansion of soybean expellers increases nutritional value. Non-heat-treated soybean expellers (L-1) and soybean expellers conditioned for 60 s at 90ºC followed by expansion at 110ºC (L-2) were used. Two additional sources of soybean expellers (L-3 and L-4) were processed as L-2 with the exception that the initial conditioning was followed by long-term conditioning for 12 or 48 min at 100ºC before expansion. Analyzed trypsin inhibitor activity in L-1, L-2, L-3, and L-4 was 34.0, 23.1, 4.2, and 2.4 mg/g, respectively. In experiment 1, 10 cannulated barrows (54.22 ± 4.54 kg) were allotted to a replicated 5 × 4 Youden square with 5 diets and 4 periods and 8 replicates per diet. Each source of soybean expellers was included in one diet, and a N-free diet was also used. Data were analyzed by ANOVA using the Mixed Procedure of SAS. The standardized ileal digestibility (SID) of all amino acids (AA) in L-1 was less (P < 0.01) compared with L-2, L-3, and L-4 (Table 1), and SID of all AA in L-2 was less (P < 0.01) than in L-3 or L-4. In experiment 2, 40 barrows (17.52 ± 1.63 kg) were housed in metabolism crates and fed a corn diet or 4 diets based on corn and each source of soybean expellers. Feces and urine were collected using the marker-to-marker approach with 5-d adaptation and 4-d collection periods. Data were analyzed as in Exp. 1. The metabolizable energy (ME) in L-1 was less (P < 0.01) than in L-2, L-3, and L-4 (Table 1). In conclusion, the SID of AA in soybean expellers was maximized if 12 or 48 min of conditioning at 100ºC was used before expansion, but long-term conditioning did not increase ME.

scholarly journals Effect of domestic processing methods on anti-nutritional factors and its impact on the bio- availability proteins and starch in commonly consumed whole legumes

2019 ◽  
Author(s):  
Somasundaram Kamalasundari ◽  
Rajagopalan Babu ◽  
Thiyagamoorthy Umamaheswari
Keyword(s):  
Phytic Acid ◽  
Trypsin Inhibitor ◽  
Combination Method ◽  
Trypsin Inhibitor Activity ◽  
Inhibitor Activity ◽  
Processing Methods ◽  
Nutritional Factors ◽  
Pressure Cooking ◽  
Domestic Processing

The biological utilization of protein is influenced by the presence of anti-nutritional compounds. This study aims to find the best domestic processing methods (soaking, sprouting, boiling, pressure cooking and roasting) in reducing the anti-nutritional factors thereby improving the rate and extent of starch and protein digestion by in-vitro condition. Results revealed that all the treatments were effective in significantly reducing the anti-nutritional content and application of single domestic processing method is insufficient for complete removal of anti-nutritional factors (tannin, phytic acid, Trypsin Inhibitor activity). The most effective combination method for reducing tannin, phytic acid and trypsin inhibitor activity content is soaking, roasting and pressure cooking. Hence, the best processing treatments was soaking/roasting followed by pressure cooking. For better digestibility of in-vitro protein and starch soaked pulses followed by pressure cooking was found effective.

STEAM-HEATED CULLED BEANS: NUTRITIONAL VALUE AND DIGESTIBILITY FOR SWINE

1987 ◽  
Vol 67 (3) ◽  
pp. 803-810 ◽  
Author(s):  
J. P. RODRIGUEZ ◽  
H. S. BAILEY
Keyword(s):  
Energy Source ◽  
Trypsin Inhibitor ◽  
Nutritional Value ◽  
Metabolizable Energy ◽  
The Other ◽  
Trypsin Inhibitor Activity ◽  
Inhibitor Activity ◽  
Time Intervals ◽  
Digestible Protein ◽  
Steam Processing

White culled beans were steamed at 80 or 100 °C at various time intervals to determine the conditions necessary to inactivate the trypsin inhibitors and hemagglutinins. Steaming at 100 °C for 30 or 45 min in a covered mixer completely destroyed the hemagglutinating activity and greatly reduced the trypsin inhibitor activity of the beans. The nutritional value of the processed beans was evaluated in two digestion experiments. The inclusion of 34.5% beans steamed at 100 °C for 30 or 45 min in the diet depressed feed intake and induced scours in the pig. On the other hand, beans steamed for 75 min were readily consumed by the animals and did not induce scours. Beans steamed at 100 °C for 75 min supplied 12.9 MJ of digestible energy, 12.6 MJ of metabolizable energy, 103 g digestible protein, 1 g of absorbable calcium and 2.9 g of absorbable phosphorus per kilogram. The processed beans should thus be considered as an energy source for swine. Key words: Beans, digestibility, nutritional value, swine, steam processing

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.

Sign in / Sign up

Export Citation Format

Share Document