Genetically Improve soybean to enhance the yield of protein and Oil

1. Department of Food Technology- BiT
1
BAHIR DAR UNIVERSITY INSTITUTE OF TECHNOLOGY
FACULTY OF CHEMICAL AND FOOD ENGINEERING
Advanced Food Biotechnology
Genetically Improve Soybean to Enhance the Yield
of Protein and Oil
Presenter:- Berhanu Regassa
Submitted to Dr. Neela Satheesh(Associate professor)
February, 2021
Bahir Dar, Ethiopia

2. Outline
Introduction
Methods of Soybean transferring/Approaches for
Soybean Gene Modification
 Particle Bombardment (Projectile Acceleration)
 Agrobacterium system
Advantages of Soybean Modification
Biotechnology Assignment.pdf
Department of Food Technology- BiT 2
BAHIR DAR UNIVERSITY INSTITUTE OF TECHNOLOGY
FACULTY OF CHEMICAL AND FOOD ENGINEERING

3. Introduction
Soybean is an economically important legume with
40 chromosomes
The seed of soybean contains 40% protein and 20%
oil,
In addition to protein and oil soybean is rich in
 carbohydrates (11%)
 Water (15%)
 dietary fibers (9%),
 vitamins, and minerals as well
©Hyeyoung Lee, 2014
Department of Food Technology- BiT
3
BAHIR DAR UNIVERSITY INSTITUTE OF TECHNOLOGY
FACULTY OF CHEMICAL AND FOOD ENGINEERING

4. Cont.…
Genetic improvements of the soybean have focused
mainly on enhancement of seed and oil yield
(©Besifika,2019)
Two methods are the most common to transfer gene
on soybean seed
Agrobacterium-mediated transformation
particle bombardment
Agrobacterium-mediated transformation methods is
the preferred methods
 because agrobacterium is reproducible
transformation
Department of Food Technology- BiT
4
BAHIR DAR UNIVERSITY INSTITUTE OF TECHNOLOGY
FACULTY OF CHEMICAL AND FOOD ENGINEERING

5. Cont.…
There are three main requirements to establish an
efficient transformation system: -
A source of totipotent cells that serve as recipients of
the delivered DNA
A means of delivering DNA into the target cells
A system for selecting or identifying the transformed
cells.
Department of Food Technology- BiT
5
BAHIR DAR UNIVERSITY INSTITUTE OF TECHNOLOGY
FACULTY OF CHEMICAL AND FOOD ENGINEERING

6. Approaches for Soybean Gene Modification
1. Particle Bombardment (Projectile
Acceleration)
 The introduction of DNA into intact cells and
tissues by accelerated micro particles driven at
high speeds.
 Directly introduces desired genes into the target
plant cell with small tungsten or gold particles
 quicker and easier to use
 achieved through high-or low-helium pressure
gene guns
Department of Food Technology- BiT
6
BAHIR DAR UNIVERSITY INSTITUTE OF TECHNOLOGY
FACULTY OF CHEMICAL AND FOOD ENGINEERING

7. Two Methods of Soybean gene transferring
Department of Food Technology- BiT
7
BAHIR DAR UNIVERSITY INSTITUTE OF TECHNOLOGY
FACULTY OF CHEMICAL AND FOOD ENGINEERING
Smigocki, A. C. 1988

8. 2. Agrobacterium system
Agrobacterium is a soil-borne Gram-negative
phytopathogenic bacterium
This bacteria transfer its T-DNA to plant cells
Steps
1. Bring soybean seed which is going to be
modified to media
2. After 5 days seed germinated
3. Make slice page on germinated seeds
Department of Food Technology- BiT
8
BAHIR DAR UNIVERSITY INSTITUTE OF TECHNOLOGY
FACULTY OF CHEMICAL AND FOOD ENGINEERING

9. Cont….
4. Apply agrobacterium on the sliced germinate
seed; after 30 minute bacteria started to attach
5. Bring modified seed to new growing
media/area
6. After two weeks started to have new shoots
This makes soybean to
Enhance seed yield
Resistant to pest
Increase growth and development
Department of Food Technology- BiT
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BAHIR DAR UNIVERSITY INSTITUTE OF TECHNOLOGY
FACULTY OF CHEMICAL AND FOOD ENGINEERING

10. Scheme for genetic transformation of soybean cotyledonary
nodes.
Department of Food Technology- BiT
10
BAHIR DAR UNIVERSITY INSTITUTE OF TECHNOLOGY
FACULTY OF CHEMICAL AND FOOD ENGINEERING
© Hyeyoung Lee, 2014

11. Advantages of Soybean Modification
Genetically modified soybean has the following
benefits
Enhancement of quality and quantity of the crop(Oil
and protein yield)
wide range of adaptability
 pest resistance
 herbicide tolerance
 Drought resistance
high nutritional value for both food and feed
great importance in cropping systems.
Department of Food Technology- BiT
11
BAHIR DAR UNIVERSITY INSTITUTE OF TECHNOLOGY
FACULTY OF CHEMICAL AND FOOD ENGINEERING

12. Department of Food Technology- BiT
12
BAHIR DAR UNIVERSITY INSTITUTE OF TECHNOLOGY
FACULTY OF CHEMICAL AND FOOD ENGINEERING