Breeding exceptionally fragrant soybeans for soy milk with strong aroma

Area of Science:

• Agricultural Science
• Plant Genetics
• Food Science

Background:

• Soybean (Glycine max) aroma is a key factor in consumer acceptance of soy-based products.
• Betaine aldehyde dehydrogenase (BADH) enzymes are involved in various plant metabolic pathways.
• Genetic modification offers a route to improve desirable traits in crops.

Purpose of the Study:

• To investigate the role of GmBADH1 and GmBADH2 genes in soybean aroma.
• To determine if gene knockout using CRISPR/Cas12i technology can enhance soybean aroma.
• To assess the potential of modified soybeans for improving food product quality.

Main Methods:

• CRISPR/Cas12i gene editing technology was employed to create knockout mutants of GmBADH1 and GmBADH2 genes in soybean.
• Soybean seeds from wild-type and double mutant (gmbadh1/2) lines were analyzed.
• Sensory evaluation of soy milk derived from mutant seeds was conducted to assess aroma intensity and consumer preference.

Main Results:

• The knockout of both GmBADH1 and GmBADH2 genes resulted in soybeans with a significantly enhanced aroma.
• Soy milk produced from the gmbadh1/2 double mutant seeds exhibited a much stronger and preferred aroma compared to the wild type.
• The gmbadh1/2 double mutant demonstrates a clear genetic basis for improved soybean aroma.

Conclusions:

• Targeted knockout of GmBADH1 and GmBADH2 genes is an effective strategy for enhancing soybean aroma.
• The gmbadh1/2 double mutant soybean has significant potential for improving the quality and consumer acceptance of soy-based food products.
• This research provides a foundation for developing soybeans with desirable sensory attributes through precise gene editing.