Nutraceuticals in Soybean: Biosynthesis, Advanced Genetic Research, and Usage in Food

Abstract

Soybean is a major protein feed and vegetable oil worldwide. Historically, soybean has been consumed in East and Southeast Asia, either as processed or fermented foods. Soybean also contains secondary metabolites such as isoflavones, saponins, and tocopherols (vitamin E) that are beneficial for human health. Studies have been conducted to understand the genetic basis of their biosynthesis and accumulation. Content and composition of most compounds change as response to environmental conditions during the plant growth and seed filling. This chapter will describe findings on oil, protein, isoflavones, saponins, and tocopherol biosynthesis and accumulation in soybean seeds. The availability of next-generation sequencing technologies has changed the way genetic analysis is done, and have accelerated the elucidation of genetic basis of the nutritional components. Moreover, the NGS affordability has provided us with reference genomes, large-scale sequencing data, and transcriptome data that are publicly available. Researchers can access and utilize this data to complement their findings. Lastly, this chapter will describe soy-based foods, the processing and nutritional values, and their potential as nutritional source and health component resources.