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Phenotypic and chemical characterization of soybean hybrids between genetically modified and wild lines

Kyong-Hee Nam,Jin Ho Heo,Do young Kim,I. Pack,Seong-Jun Chun,Chang-Gi Kim

Published 2025 in Food Chemistry: Molecular Sciences

ABSTRACT

This study investigated the morphological, physical, and chemical characteristics of hybrid soybean seeds derived from genetically modified (GM) soybeans (Glycine max) and wild soybeans (Glycine soja), with a primary focus on their nutritional and functional potential in comparison to GM soybeans. The hybrids exhibited reduced stem diameter, smaller leaf area, and delayed flowering compared to their GM parents, but produced higher seed yields despite smaller seed size, indicating a trade-off between vigor and productivity. While amino acid profiles were largely comparable to those of GM soybeans, the hybrids showed significantly higher levels of α-linolenic acid (up to 36.1 %), daidzin (up to 222.6 %), genistin (up to 194.4 %), and daidzein (up to 153.6 %). In contrast, saturated and monounsaturated fatty acids, as well as sucrose, were substantially lower. Structural equation modeling identified daidzein and genistein as major contributors to seed weight. These results suggest that hybrid soybeans, evaluated primarily against GM soybeans in this study, offer promising potential for enhancing nutritional value and may serve as valuable resources in the development of functional food products.

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