The nutritional composition of the vegetable soybean (maodou) and its potential in combatting malnutrition

文献类型： 外文期刊

第一作者： Agyenim-Boateng, Kwadwo Gyapong

作者： 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

作者机构：

关键词： soybean (Glycine max L; Merrill); maodou; macronutrients; micronutrients; malnutrition

期刊名称：FRONTIERS IN NUTRITION （ 影响因子：5.0； 五年影响因子：5.7 ）

ISSN： 2296-861X

年卷期： 2023 年 9 卷

页码：

收录情况： SCI

摘要： IntroductionGlobal 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. MethodsIn 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. ResultsThe 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 mu g FW) and carotenoids (3,935.41 mu g FW). Also, the isoflavone content of maodou ranged between 129.26 and 2,359.35 mu g/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. DiscussionThis study provides insight into the nutritional contents of vegetable soybean and demonstrates that maodou is essential for meeting the nutritional requirements of most countries.

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