Compositional differences between conventional Chinese and genetically modified Roundup Ready soybeans
Yimiao Xia A , Fusheng Chen
A B , Kunlun Liu A , Lifen Zhang A , Xiaojie Duan A , Xin Zhang A and Zhenya Zhu A
+ Author Affiliations
- Author Affiliations
A College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.
B Corresponding author. Email: fushengc@haut.edu.cn
Crop and Pasture Science 70(6) 526-534 https://doi.org/10.1071/CP19006
Submitted: 6 January 2019 Accepted: 26 April 2019 Published: 24 June 2019
Abstract
Glyphosate-tolerant genetically modified (GM) soybeans (Glycine max (L.) Merr.), known commercially as Roundup Ready soybeans, dominate oil consumption and are partly used for protein intake in China. Chemical composition of soybean seed determines its nutritional value, its processing suitability for various protein products, and market decisions. We conducted a compositional comparison of eight GM and 16 conventional Chinese representative soybean varieties. Crude protein, crude fat, moisture, ash, carbohydrate, crude fibre, amino acid and fatty acid contents of the different soybean genotypes were compared and analysed. The GM soybeans had the highest oil concentration but poorer quality, whereas conventional soybeans from the Huanghuaihai region of China showed significantly higher protein, total amino acid, essential amino acid and oleic acid contents, and lower n-6 : n-3 ratio and carbohydrate content, which suggested superior nutritional value. Principal component analysis indicated that protein, carbohydrates and amino acids (except tryptophan, methionine, tyrosine, histidine and proline) contributed most to distinguishing GM soybeans from conventional Chinese soybeans. Differences among the GM and conventional soybeans collected from two major producing regions in China can help to guide manufacturing processes and market decisions with respect to soybeans. High protein and amino acid content in conventional Chinese soybeans mean the potential to expand and improve the International Life Sciences Institute Crop Composition Database used for safety assessment of GM soybean.
Additional keywords: difference analysis, nutrients, nutritional composition, substantial equivalence, transgenic.
References
Alba R, Phillips A, Mackie S, Gillikin N, Maxwell C, Brune P, Ridley W, Fitzpatrick J, Levine M, Harris S (2010) Improvements to the International Life Sciences Institute Crop Composition Database. Journal of Food Composition and Analysis 23, 741–748.| Improvements to the International Life Sciences Institute Crop Composition Database.Crossref | GoogleScholarGoogle Scholar |
Amaral JS, Casal S, Costa J, Mafra I, Oliveira MBPP (2008) Effect of refining on the fatty acid, sterol and tocopherols compositions of soybean oil from GM seeds. Applied Surface Science 254, 7893–7896.
Bøhn T, Cuhra M, Traavik T, Sanden M, Primicerio R (2014) Compositional differences in soybeans on the market: glyphosate accumulates in roundup ready GM soybeans. Food Chemistry 153, 207–215.
| Compositional differences in soybeans on the market: glyphosate accumulates in roundup ready GM soybeans.Crossref | GoogleScholarGoogle Scholar | 24491722PubMed |
Bonafe EG, Aguiar AC, Boroski M, Monteiro J, Souza NE, Matsushita M, Visentainer J (2011) Quantification of EPA and DHA in seafood of the south coast of Brazil. Nutrition & Food Science 41, 401–411.
| Quantification of EPA and DHA in seafood of the south coast of Brazil.Crossref | GoogleScholarGoogle Scholar |
Carbonera F, Bonafe EG, Martin CA, Montanher PF, Ribeiro RP, Figueiredo LC, Almeida VC, Visentainer JV (2014) Effect of dietary replacement of sunflower oil with perilla oil on the absolute fatty acid composition in Nile tilapia (GIFT). Food Chemistry 148, 230–234.
| Effect of dietary replacement of sunflower oil with perilla oil on the absolute fatty acid composition in Nile tilapia (GIFT).Crossref | GoogleScholarGoogle Scholar | 24262550PubMed |
FAO/WHO (2000) Safety aspects of genetically modified foods of plant origin. Report of a Joint FAO/WHO Expert Consultation on Foods Derived from Biotechnology, Geneva, Switzerland. Food and Agriculture Organization of the United Nations, Rome. Available at: http://agris.fao.org/openagris/search.do?recordID=US201300048645 (accessed 29 May 2019).
Gai JY, Wang YS (2001) A study on the varietal eco-regions of soybeans in China. Scientia Agricultura Sinica 34, 139–145.
Galão OF, Carrão-Panizzi MC, Gontijo Mandarino JM, Santos Júnior OO, Maruyama SA, Figueiredo LC, Bonafe EG, Visentainer JV (2014) Differences of fatty acid composition in Brazilian genetic and conventional soybeans (Glycine max (l.) Merrill) grown in different regions. Food Research International 62, 589–594.
| Differences of fatty acid composition in Brazilian genetic and conventional soybeans (Glycine max (l.) Merrill) grown in different regions.Crossref | GoogleScholarGoogle Scholar |
Grieshop CM, Fahey GC (2001) Comparison of quality characteristics of soybeans from Brazil, China, and the United States. Journal of Agricultural and Food Chemistry 49, 2669–2673.
| Comparison of quality characteristics of soybeans from Brazil, China, and the United States.Crossref | GoogleScholarGoogle Scholar | 11368653PubMed |
Harrigan GG, Ridley WP, Riordan SG, Nemeth MA, Sorbet R, Trujillo WA, Breeze ML, Schneider RW (2007) Chemical composition of glyphosate-tolerant soybean 40-3-2 grown in Europe remains equivalent with that of conventional soybean (Glycine max L.). Journal of Agricultural and Food Chemistry 55, 6160–6168.
| Chemical composition of glyphosate-tolerant soybean 40-3-2 grown in Europe remains equivalent with that of conventional soybean (Glycine max L.).Crossref | GoogleScholarGoogle Scholar | 17608426PubMed |
Harrigan GG, Glenn KC, Ridley WP, Kough JJ (2010) Assessing the natural variability in crop composition. Regulatory Toxicology and Pharmacology 58, S13–S20.
| Assessing the natural variability in crop composition.Crossref | GoogleScholarGoogle Scholar | 20832442PubMed |
Hoffman JR, Falvo MJ (2004) Protein—which is best? Journal of Sports Science & Medicine 3, 118–130.
James AT, Yang A (2014) Influence of globulin subunit composition of soybean proteins on silken tofu quality. 2. Absence of 11SA4 improves the effect of protein content on tofu hardness. Crop & Pasture Science 65, 268–273.
| Influence of globulin subunit composition of soybean proteins on silken tofu quality. 2. Absence of 11SA4 improves the effect of protein content on tofu hardness.Crossref | GoogleScholarGoogle Scholar |
Karr-Lilienthal LK, Grieshop CM, Merchen NR, Mahan DC, Fahey GC (2004) Chemical composition and protein quality comparisons of soybeans and soybean meals from five leading soybean-producing countries. Journal of Agricultural and Food Chemistry 52, 6193–6199.
| Chemical composition and protein quality comparisons of soybeans and soybean meals from five leading soybean-producing countries.Crossref | GoogleScholarGoogle Scholar | 15453686PubMed |
Kitta K (2013) Availability and utility of crop composition data. Journal of Agricultural and Food Chemistry 61, 8304–8311.
| Availability and utility of crop composition data.Crossref | GoogleScholarGoogle Scholar | 23718756PubMed |
Krishnan HB (2005) Engineering soybean for enhanced sulfur amino acid content. Crop Science 45, 454–461.
| Engineering soybean for enhanced sulfur amino acid content.Crossref | GoogleScholarGoogle Scholar |
Kuiper HA, Kleter GA, Noteborn HP, Kok EJ (2002) Substantial equivalence—an appropriate paradigm for the safety assessment of genetically modified foods? Toxicology 181–182, 427–431.
| Substantial equivalence—an appropriate paradigm for the safety assessment of genetically modified foods?Crossref | GoogleScholarGoogle Scholar | 12505347PubMed |
Liu HJ (1994) Determination of amino acids by precolumn derivatization with 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate and high-performance liquid chromatography with ultraviolet detection. Journal of Chromatography A 670, 59–66.
| Determination of amino acids by precolumn derivatization with 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate and high-performance liquid chromatography with ultraviolet detection.Crossref | GoogleScholarGoogle Scholar |
Ma L, Li B, Han F, Yan S, Wang L, Sun J (2015) Evaluation of the chemical quality traits of soybean seeds, as related to sensory attributes of soymilk. Food Chemistry 173, 694–701.
| Evaluation of the chemical quality traits of soybean seeds, as related to sensory attributes of soymilk.Crossref | GoogleScholarGoogle Scholar | 25466078PubMed |
McClure T, Cocuron JC, Osmark V, Mchale LK, Alonso AP (2017) Impact of environment on the biomass composition of soybean (Glycine max) seeds. Journal of Agricultural and Food Chemistry 65, 6753–6761.
| Impact of environment on the biomass composition of soybean (Glycine max) seeds.Crossref | GoogleScholarGoogle Scholar | 28723152PubMed |
National Bureau of Statistics of China (2017) National data. http://data.stats.gov.cn/easyquery.htm?cn=C01.
Nielsen HK, Hurrell RF (1985) Tryptophan determination of food proteins by h.p.l.c. after alkaline hydrolysis. Journal of the Science of Food and Agriculture 36, 893–907.
| Tryptophan determination of food proteins by h.p.l.c. after alkaline hydrolysis.Crossref | GoogleScholarGoogle Scholar |
OECD (1998) Report of the OECD Workshop on the Toxicological and Nutritional Testing of Novel Foods. Aussois, France. Organisation for Economic Co-operation and Development, Paris. Available at: http://agris.fao.org/agris-search/search.do?recordID=US201300051383 (accessed 29 May 2019).
OECD (2012) Revised consensus document on compositional considerations for new varieties of soybean [Glycine max (L.) Merr]: key food and feed nutrients, anti-nutrients, toxicants and allergens. Series on the Safety of Novel Foods and Feeds, No. 25. Organisation for Economic Co-operation and Development, Paris. Available at: http://www.oecd.org/officialdocuments/publicdisplaydocumentpdf/?cote=ENV/JM/MONO(2012)24&docLanguage=En (accessed 23 May 2019).
Padgette SR, Taylor NB, Nida DL, Bailey MR, Macdonald J, Holden LR, Fuchs RL (1996) The composition of glyphosate-tolerant soybean seeds is equivalent to that of conventional soybeans. The Journal of Nutrition 126, 702–716.
| The composition of glyphosate-tolerant soybean seeds is equivalent to that of conventional soybeans.Crossref | GoogleScholarGoogle Scholar | 8598556PubMed |
Peng X, Li X, Shi X, Guo S (2014) Evaluation of the aroma quality of Chinese traditional soy paste during storage based on principal component analysis. Food Chemistry 151, 532–538.
| Evaluation of the aroma quality of Chinese traditional soy paste during storage based on principal component analysis.Crossref | GoogleScholarGoogle Scholar | 24423567PubMed |
Qin P, Song W, Yang X, Sun S, Zhou X, Yang R, Li N, Hou W, Wu C, Han T, Ren G (2014) Regional distribution of protein and oil compositions of soybean cultivars in China. Crop Science 54, 1139–1146.
| Regional distribution of protein and oil compositions of soybean cultivars in China.Crossref | GoogleScholarGoogle Scholar |
Rizzo G, Baroni L (2018) Soy, soy foods and their role in vegetarian diets. Nutrients 10, 43–93.
| Soy, soy foods and their role in vegetarian diets.Crossref | GoogleScholarGoogle Scholar |
Song W, Yang R, Wu T, Wu C, Sun S, Zhang S, Jiang B, Tian S, Liu X, Han T (2016) Analyzing the effects of climate factors on soybean protein, oil contents, and composition by extensive and high-density sampling in China. Journal of Agricultural and Food Chemistry 64, 4121–4130.
| Analyzing the effects of climate factors on soybean protein, oil contents, and composition by extensive and high-density sampling in China.Crossref | GoogleScholarGoogle Scholar | 27022763PubMed |
Song J, Song Q, Wang D, Zhang F (2018) Monitoring the prevalence of genetically modified soybeans in tofu in Chengdu, China using real-time and conventional PCR. Journal of Food Composition and Analysis 67, 172–177.
| Monitoring the prevalence of genetically modified soybeans in tofu in Chengdu, China using real-time and conventional PCR.Crossref | GoogleScholarGoogle Scholar |
Sult T, Barthet VJ, Bennett L, Edwards A, Fast B, Gillikin N, Launis K, New S, Rogers-Szuma K, Sabbatini J, Srinivasan JR, Tilton GB, Venkatesh TV (2016) Report: Release of the International Life Sciences Institute Crop Composition Database Version 5. Journal of Food Composition and Analysis 51, 106–111.
| Report: Release of the International Life Sciences Institute Crop Composition Database Version 5.Crossref | GoogleScholarGoogle Scholar |
USDA (2018) Oilseeds: world markets and trade. United States Department of Agriculture Foreign Agricultural Service, Washington, DC. Available at: https://apps.fas.usda.gov/psdonline/app/index.html#/app/downloads (accessed 29 May 2019).
Wang C, Zhu Y (2016) Investigation of transgenic soybean components in soybean from an area of China. Journal of the Science of Food and Agriculture 96, 3169–3172.
| Investigation of transgenic soybean components in soybean from an area of China.Crossref | GoogleScholarGoogle Scholar | 26459925PubMed |
Yang A, James AT (2013) Effects of soybean protein composition and processing conditions on silken tofu properties. Journal of the Science of Food and Agriculture 93, 3065–3071.
| Effects of soybean protein composition and processing conditions on silken tofu properties.Crossref | GoogleScholarGoogle Scholar | 23512756PubMed |
Yoshikawa Y, Chen P, Zhang B, Scaboo A, Orazaly M (2014) Evaluation of seed chemical quality traits and sensory properties of natto soybean. Food Chemistry 153, 186–192.
| Evaluation of seed chemical quality traits and sensory properties of natto soybean.Crossref | GoogleScholarGoogle Scholar | 24491719PubMed |
Zhou J, Berman KH, Breeze ML, Nemeth MA, Oliveira WS, Braga DP, Berger GU, Harrigan GG (2011) Compositional variability in conventional and glyphosate-tolerant soybean (Glycine max L.) varieties grown in different regions in Brazil. Journal of Agricultural and Food Chemistry 59, 11652–11656.
| Compositional variability in conventional and glyphosate-tolerant soybean (Glycine max L.) varieties grown in different regions in Brazil.Crossref | GoogleScholarGoogle Scholar | 21879730PubMed |
