Agyenim-Boateng Kwadwo Gyapong, Zhang Shengrui, Zhang Shibi, Khattak Aimal Nawaz, Shaibu Abdulwahab, Abdelghany Ahmed M, Qi Jie, Azam Muhammad, Ma Caiyou, Feng Yue, Feng Huoyi, Liu Yitian, Li Jing, Li Bin, Sun Junming
The National Engineering Research Center for Crop Molecular Breeding, MARA Key Laboratory of Soybean Biology (Beijing), Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China.
Front Nutr. 2023 Jan 5;9:1034115. doi: 10.3389/fnut.2022.1034115. eCollection 2022.
Global malnutrition continues to be a canker owing to poor eating habits and over-reliance on the major staple crops. Vegetable soybean (maodou) is gaining popularity globally as an affordable snack and vegetable.
In this study, we profiled the nutritional composition of 12 soybean cultivars at the vegetable (R6-R7) and mature (R8) stages. We also conducted an RNA-seq analysis during seed development, focusing on key biosynthesis enzymes for quality traits.
The results showed that 100 g of maodou contained 66.54% moisture, 13.49% protein, 7.81% fatty acids, 2.47% soluble sugar, abundant content of minerals, and micronutrients, including folate (462.27 μg FW) and carotenoids (3,935.41 μg FW). Also, the isoflavone content of maodou ranged between 129.26 and 2,359.35 μg/g FW. With regard to the recommended daily allowance, 100 g fresh weight of maodou can contribute 26.98, 115.57, and 11.60% of protein, folate, and zinc, respectively, and significant proportions of other nutrients including linoleic acid (21.16%), linolenic acid (42.96%), zinc (11.60%), and iron (18.01%). On a dry weight basis, maodou has two to six folds higher contents of folate, tocopherol, and carotenoid than the mature soybean. Furthermore, RNA-seq analysis revealed that key biosynthesis enzymes of quality traits are differentially expressed during seed development and may contribute to variations in the content of quality traits at the vegetable and mature stages. Correlation analysis of quality traits at both stages revealed that protein only correlated positively with zinc at the vegetable stage but negatively correlated with total tocopherol and total fatty acid at the mature stage. Complex associations among folates, soluble sugar, and isoflavones were also identified.
This study provides insight into the nutritional contents of vegetable soybean and demonstrates that maodou is essential for meeting the nutritional requirements of most countries.
由于饮食习惯不良以及过度依赖主要主食作物，全球营养不良问题仍然是一大痼疾。蔬菜型大豆（毛豆）作为一种价格实惠的小吃和蔬菜，在全球越来越受欢迎。
在本研究中，我们分析了12个大豆品种在蔬菜期（R6 - R7）和成熟期（R8）的营养成分。我们还在种子发育过程中进行了RNA测序分析，重点关注品质性状的关键生物合成酶。
结果表明，100克毛豆含有66.54%的水分、13.49%的蛋白质、7.81%的脂肪酸、2.47%的可溶性糖、丰富的矿物质和微量营养素，包括叶酸（462.27微克鲜重）和类胡萝卜素（3935.41微克鲜重）。此外，毛豆的异黄酮含量在129.26至2359.35微克/克鲜重之间。就推荐每日摄入量而言，100克鲜重的毛豆分别可提供26.98%、115.57%和11.60%的蛋白质、叶酸和锌，以及其他营养成分的显著比例，包括亚油酸（21.16%）、亚麻酸（42.96%）、锌（11.60%）和铁（18.01%）。以干重计，毛豆的叶酸、生育酚和类胡萝卜素含量比成熟大豆高两至六倍。此外，RNA测序分析表明，品质性状的关键生物合成酶在种子发育过程中差异表达，可能导致蔬菜期和成熟期品质性状含量的变化。两个阶段品质性状的相关性分析表明，蛋白质仅在蔬菜期与锌呈正相关，但在成熟期与总生育酚和总脂肪酸呈负相关。还发现了叶酸、可溶性糖和异黄酮之间的复杂关联。
本研究深入了解了蔬菜型大豆的营养成分，并表明毛豆对于满足大多数国家的营养需求至关重要。
