From proteomics to ionomics: soybean genetic improvement for better food safety

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43310%2F18%3A43912399" target="_blank" >RIV/62156489:43310/18:43912399 - isvavai.cz</a>

Result on the web

<a href="http://dx.doi.org/10.2298/GENSR1801333W" target="_blank" >http://dx.doi.org/10.2298/GENSR1801333W</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.2298/GENSR1801333W" target="_blank" >10.2298/GENSR1801333W</a>

Result language

angličtina

Original language name

From proteomics to ionomics: soybean genetic improvement for better food safety

Original language description

Soybean is a major protein and oilseed crop for food and livestock feed production, which is increasingly utilized in the food industry due to its favorable protein content and a superior overall seed composition with a high nutritional value. However, some of the soybean seed components have the potential to reduce the value of soy-food products as they are posing different food safety risks. Therefore, the objective of the present review was to evaluate options of soybean genetic improvement for the development of food-grade soybeans with a focus on food safety traits. To date, useful genetic variation in soybean germplasm collections and breeding materials has been described for protein components such as allergens or anti-nutritional factors, for fatty acid composition relevant to food safety, and for toxic heavy metal accumulation. Due to the progress in genomic research, genetic markers are available for assisting the introgression of majorfood safety traits into breeding populations, and the genetic mechanisms behind particular food safety traits have been clarified. Moreover, analytical methods from the fields of proteomics or ionomics are helpful for validating selection response and for monitoring quality featuresacross genotypes. As consumer demand for food safety is steadily increasing, plant breeding approaches are gaining in importance as they can provide high-quality soybean raw materials to the food industry. For implementing better food safety on the consumer level, however, it appears that coordinated action between plant breeding and genetic research, food processing and marketing of products needs to be developed.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

40106 - Agronomy, plant breeding and plant protection; (Agricultural biotechnology to be 4.4)

Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2018

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Genetika

ISSN

0534-0012

e-ISSN

—

Volume of the periodical

50

Issue of the periodical within the volume

1

Country of publishing house

CS - SERBIA AND MONTENEGRO

Number of pages

18

Pages from-to

333-350

UT code for WoS article

000436559800029

EID of the result in the Scopus database

2-s2.0-85048251121