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

作者：Kwadwo Gyapong Agyenim‐Boateng, Shengrui Zhang, Shibi Zhang, Aimal Nawaz Khattak, Abdulwahab S. Shaibu, Ahmed M. Abdelghany, Jie Qi, Muhammad Azam, Caiyou Ma, Yue Feng, Huoyi Feng, Yitian Liu, Jìng Li, Bin Li, Junming Sun · 发表于：Frontiers in Nutrition · 年份：2023 · DOI：10.3389/fnut.2022.1034115 · 被引用次数：55 · 研究领域：Phytoestrogen effects and research、Soybean genetics and cultivation、Phytase and its Applications

Introduction: 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. Methods: 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. Results: 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. Correlatio...