Vol. 8, No. 1, February 2001

In This Issue

• U of I Team Makes Headway On Understanding Soybean Aphids
• New Recommendation Supports Soy Protein In Daily Diet
• Researchers See Opportunity In Atmospheric Change
• The International Soybean Program

• From the Directorís Desk

U of I Team Makes Headway on Understanding Soybean Aphids

Near the end of the 2000 growing season, increasing numbers of soybean producers in Illinois, Wisconsin, Michigan, and Minnesota discovered that their fields were infested with aphids. After careful scientific investigation, these aphids were identified as Aphis glycines, which originated in Asia and had previously been known to occur only in several Asian countries, Australia, and some Pacific islands.

Because so little is known about these aphids, scientists at the University of Illinois have assembled a team of experts that are studying the situation and will provide growers with the most up-to-date information on this new soybean pest.

"We have been meeting to discuss what we know and donít know and preparing to mount a vigorous research program," says team member Kevin Steffey, entomologist with U of I Extension and the Department of Crop Sciences. "We want to be able to offer some reasonable management suggestions if the soybean aphid surges again in 2001 and colonizes soybean fields. People will want answers, and we still have a lot to learn."

The thirteen-member team includes entomologists, ecologists, virologists, weed scientists, and plant pathologists from the University of Illinois, the Illinois Natural History Survey, the U.S. Department of Agriculture, and the National Soybean Research Laboratory. The project leader is David Onstad, systems ecologist from the U of Iís Department of Natural Resources and Environmental Sciences.

Besides Onstad and Steffey, the team includes entomologist Mike Gray and plant pathologist Cleo DíArcy from the Department of Crop Sciences, entomologist Scott Isard from the U of Iís Department of Geography, and weed scientist Phil Orwick from the NSRL. They are joined on the team by plant pathologist Glen Hartman, virologist Les Domier, and weed scientist Loyd Wax, who are USDA scientists in the U of Iís Department of Crop Sciences. The members from the Illinois Natural History Survey include entomologists Leellen Solter and Charlie Helm, and taxonomist David Voegtlin.

The group also is working closely with U of I Extension educators and unit leaders across the state, including Dave Feltes from the Quad City Extension Center, Dale Baird and Jim Morrison from the Rockford Extension Center, and Gary Bretthauer from the Kendall County Extension Unit.

The aphids were first noticed in mid-July when entomologists from the University of Wisconsin-Madison began seeing soybean plants covered with them in some of their research plots. Soon farmers and pest scouts began reporting similar problems in other parts of the state.

At first Wisconsin seemed to be the only state with aphid-infested soybean fields. But then researchers from Illinois, Michigan, and several other states found soybean plants covered with aphids.

As the outbreak persisted, researchers sent samples of the aphids to David Voegtlin at the Illinois Natural History Survey and Manya Stoetzel at the USDA Systematic Entomology Laboratory in Beltsville, Md. On August 15, the experts confirmed that the insects were soybean aphids.

Soon afterwards, the U of I moved to bring together scientists from a wide variety of disciplines to address the potential problems posed in the state by this invasive pest. Steffey reports that the team already has determined that the soybean aphid has moved far and wide in a relatively short time.

"The counties in which team members have found the soybean aphid extend along the stateís entire perimeter," he says. "The heaviest infestations occurred in counties north of Interstate 80, but we found small numbers in most fields we sampled elsewhere. We also know that this aphid has spread from Wisconsin and Illinois as far as Indiana, Iowa, Missouri, Michigan, Minnesota, and Ohio, and possibly other states."

Steffey notes that one of the keys to survival of this pest over the winter is the presence of its main overwintering host, buckthorn, a group of woody perennials from the species Rhamnus.

"Three species of Rhamnus are native to the state of Illinois," Steffey says. "One of these is very rare in the north part of Illinois and is listed as state endangered. Another one is only occasionally found in the northern two-thirds of the state. The third one is uncommonly found in the southern third of the state. Much more common in Illinois are several introduced species."

He emphasizes that the acceptability of the abundant exotic species and the less common native species of buckthorn as hosts will play a significant role in the potential for the aphid to become a serious pest throughout the soybean growing regions of the U.S.

"In the short term, the major question we must answer is what effect large numbers of soybean aphids in 2001 would have on yield," he says. "The effects of soybean aphid feeding on reproductive-stage soybeans, in particular, have not been studied thoroughly. Therefore, some of our research planned for next year will focus specifically on the relationship among numbers of aphids, time of attack, and subsequent effects on plant growth and yield."

Steffey further points out that no insecticide has been registered specifically for control of soybean aphids in North America.

"Limited insecticide efficacy trials conducted in late August showed that several insecticides provided good control of this pest for the short duration of the study," he says. "However, aphid densities ëcrashedí during that time period from the effects of natural enemies and dispersal. Therefore, measurement of the residual efficacy of different insecticides for the ten days was tenuous. Much work remains to be done on this aspect of the problem before spraying with any product can be recommended."

In the coming months, the team will interact with similar groups in other states. Plans are underway to monitor the distribution and dispersal of the aphids, study their biology in greenhouses and laboratories, and determine their potential for transmitting viruses.

"If a serious problem develops next year, we will mount intensified research on population dynamics, the effects of feeding on soybean plant growth and yield, the impact of natural enemies on aphid populations, and the efficacy of insecticides," Steffey says. "We also will attempt to develop treatment guidelines or economic thresholds. We have our work cut out for us, but we believe it is important to address the concerns of soybean producers quickly if the soybean aphids turn out to pose a significant threat to soybean production."

A panel of top nutrition experts is advising Americans to eat more soy-based foods on the heel of numerous studies showing that soy protein in the daily diet can help reduce cholesterol in the blood.

"There is increasing evidence that consumption of soy protein may help lower blood cholesterol levels in some people with elevated total cholesterol levels, and may provide other cardiovascular benefits," says John Erdman, University of Illinois professor of nutrition and directed at healthcare professionals across the nation.

The advisory, published in the November 14, 2000 issue of the American Heart Association journal Circulation, cites a variety of clinical trials that demonstrate consuming 25 to 50 grams per day of soy protein is both safe and effective in reducing "bad" low-density lipoprotein (LDL) cholesterol by up to 8 percent.

"In 38 clinical studies, it was shown that, when foods containing intact soy protein were substituted for animal protein, they significantly lowered blood levels of total cholesterol as well as "bad" LDL cholesterol and triglycerides," Erdman says. "Also, they actually increased levels of "good" HDL cholesterol by 2.4 percent or more."

The advisory notes that there is little to no benefit in consuming soy protein for individuals with a "normal" cholesterol profile. Desirable blood cholesterol levels are defined as less than 200 mg/dL for the total number, and more than 35 mg/dL of high density lipoprotein or HDL cholesterol - the "good" cholesterol.

The individuals in the meta-analysis who received the greatest benefit were those who had total cholesterol levels greater than 240 mg/dL. Additionally, the advisory notes that the vast majority of studies that have shown a reduction in total and LDL cholesterol fed subjects at least 30-50 grams of soy per day, suggesting that people with high cholesterol may need to consume 20-100 percent more soy protein than recommended in the FDA health claim. The health claim is based on consuming 25 grams of soy per day.

Consumers with high cholesterol may want to look for products that provide 10 grams of soy protein per day, and try to eat 3 or more servings per day in order to lower their total and LDL cholesterol levels.

An edible component of the soybean, soy protein is different from most other proteins derived from vegetable sources because it is "complete." In other words, like animal protein, it contains all the essential amino acids in sufficient quantities to support human life.

John Erdman, professor in the U of I's Division of Nutritional Sciences, watches as graduate student Christine Atkinson pipettes a blood serum sample for a study on how soy products affect blood cholesterol. Erdman is author of a new scientific recommendation that advises Americans to eat more soy-based foods as part of a program to lower cholesterol.

Soy protein is a dietary staple in Asia, where the incidence of coronary disease and heart attacks is markedly lower than in the United States. For example, among U.S. adults between the ages of 35 and 74, the death rate from cardiovascular disease in 1998 was 401 per 100,000 population for men and 197 per 100,000 population for women.

In Japan, meanwhile, where soy-containing foods are widely consumed, the cardiovascular death rates for the same age group were only about half as high ñ 201 per 100,000 for men and 99 per 100,000 for women.

"There are many dietary and lifestyle differences that could help account for the wide variation in disease patterns," Erdman says. "But based on the research completed to date, it's prudent to recommend including soy protein foods in a diet low in saturated fat and cholesterol to promote heart health."

Among the various components of soy protein that may affect blood cholesterol are trypsin inhibitors, phytic acid, saponins, isoflavones and fiber. "It's important that all these components be left intact during processing," Erdman says. "Otherwise, the benefits may be diminished or lost."

Tofu or soybean curd is one of the most beneficial soy foods widely sold in this country. It has long been a mainstay of vegetarian diets. But many other soy-based foods are also appearing on the U.S. market, and sales are rapidly increasing, Erdman pointed out.

"Sales of tofu and soy milk still pale in comparison to those of meat and cow's milk, of course, but the categories of new soy foods, especially protein bars and shakes, are really taking off," he says. "In 1999, total soy food sales in mainstream U.S. grocery stores increased by 45 percent over the previous year, to $418.7 million, and sales of soy-based energy bars were up 93 percent, accounting for $81.6 million."

Depending on how it is processed, soy protein may take the form of a liquid, a flour or a concentrated powder. As textured vegetable protein, it is often used as an extender for meat or poultry products, and its bland taste allows it to be added to many types of foods without calling attention to itself.

"Typically, Americans aren't fond on the ëbeany' taste of soy protein by itself, and taste rules with most consumers," Erdman says. "But manufacturers are producing many new soy products that are much improved in taste. The number of new product introductions jumped from 39 in 1997 to 382 in 1999. In combination, these products make it much easier for Americans to include soy protein in their diets."

Atmospheric changes that cause an estimated $2 billion in depressed soybean yields today could be exploited to increase yields as much as 40 percent over the coming decades, suggest researchers at the University of Illinois. Their proposal for SOYFACE, an open-air laboratory where researchers can simulate effects of atmospheric changes on crops and use the information to develop new cultivars and strategies which exploit those changes, was awarded one of the first-ever C-FAR Sentinel Grants from the Office of Research in the U of Iís College of Agricultural, Consumer and Environmental Sciences (ACES).

The grant program was created to support innovative discovery and problem-solving research unlikely to be funded through traditional channels. Awards range from $50,000 to $500,000 per year, up to five years. Designed to complement existing ACES grant programs, this initiative calls for proposals to address research goals and priorities identified by the Illinois Council on Food and Agricultural Research (C-FAR).

In this case, the C-FAR Sentinel Grant program provided a way for researchers from multiple disciplines to focus diverse expertise on how atmospheric changes affect crops and how to position Illinois agriculture to benefit. The 16_member team includes the U of I, Illinois State Water Survey and USDA scientists with expertise in plant biology, crop management, and food, animal and environmental sciences.

The project will include the first FACE (free-air gas concentration enrichment) facility in the Midwest and the first such facility to include a focus on surface ozone. FACE facilities were developed as a research tool about a decade ago, but are still uncommon. The only other FACE crops facility in the United States is in Arizona and is used for cotton and wheat research. Long expects the U of I FACE facility to attract scientists from around the world.

"The open-air field laboratory gives researchers an opportunity to look at a whole system in a ëreal_world' way that isn't possible in greenhouses or controlled chambers. In the FACE facility, we can look at all the biological processes ñ what's happening with the plants and soil as atmospheric gases change," says Stephen Long, a plant biologist from the U of Iís Department of Crop Sciences.

He notes that, "once we understand the science behind the changes, we can begin to genetically modify the crop or select genotypes and management systems that take advantage of those changes to increase production under levels of atmospheric gases predicted for the future."

A first step is constructing the facility. It will be located on the U of I South Farms and use state-of-the-art technology. The FACE "facility" is actually a series of rings created by tubing that delivers precise amounts of carbon dioxide and ozone to create different environment scenarios of the future.

"The effects of atmospheric gases on a cropping system are very complex, which is why the breadth of expertise is so important to this research," Long says. "This project will position us to address questions critical to soybean production in the twenty-first century."

According to projections from the United Nations, carbon dioxide in the atmosphere around the globe will be 50 percent higher by 2050 than levels measured today if the current rate of increase holds. Rising carbon dioxide has the potential to increase yields by as much as 30 percent.

Those yields are unlikely to be realized with today's soybean, however, because varieties are adapted to the atmosphere of a century ago. Once factors that limit plant physiology are identified, researchers can use molecular engineering and breeding to develop plants better suited to carbon dioxide levels in the atmosphere today and levels anticipated in the future.

In contrast to carbon dioxide, problems of surface ozone changes are regional, depending in part on proximity to urban and industrial areas. Illinois is likely to be among the soybean producing areas with the highest ozone exposure. Concentrations for central Illinois exceeded thresholds for crop yield reduction on 28 of 31 days last August.

Because soybean is one of the more ozone-sensitive crops, researchers expect adverse effects on protein, flavanoids and other soybean quality factors if no action is taken. In addition to reducing yields, atmospheric changes could adversely affect plant uptake of nitrogen and water. Those uptake problems could lead to increased water pollution.

"Atmospheric change is a global concern with respect to impact on world food supplies, and it is a particular concern for Illinois agriculture, which makes a major contribution to world food supplies," he says. "Yet we have very little field-based information on how crops respond to changes in atmospheric gases. New cultivars and cultural practices will help Illinois agriculture be ahead of the curve."

Table of Contents

The International Soybean Program (INTSOY) provides an important international dimension to the activities at NSRL. INTSOYís mission is to assist the public and private sectors both in the United States and other countries around the world to increase the processing and use of soybeans as animal feed and human food. This mission is accomplished through a comprehensive program of research and development, outreach activities, technology transfer, training, and information dissemination. INTSOY places special emphasis on assisting in the expansion of existing businesses and the opening of new soybean processing businesses in the private sector, both in the U.S. and overseas.

Training also serves as an integral part of INTSOYís total program. A course on soybean processing and utilization is held annually on the campus of the U of I. Over the years, more than 300 people from 41 countries have attended the course. As a direct result of this course, participants have opened their own businesses, developed and marketed new products, and initiated government programs for soybean utilization in their home countries. In recent years, the course has attracted many entrepreneurs who have developed lasting relationships with U.S. food and agriculture companies.

With a global network of collaborators in more than 130 countries, INTSOY is recognized worldwide as a center of excellence for soybean processing and utilization technology. INTSOY has recently focused its activities on the need to link foreign and domestic businesses with common concerns and interests. This effort has resulted in joint overseas workshops and country training sessions, increased visits from foreign entrepreneurs, and referrals for purchases of supplies and equipment.

U of I entomologist, Mike Gray, checks an insect trap in a soybean field. Gray is a member of the team that was recently assembled to examine the threat from aphids to the soybean crop and to keep growers advised of the latest information on this new pest.

John Erdman, professor in the U of Iís Division of Nutritional Sciences, watches as graduate student Christine Atkinson pipettes a blood serum sample for a study on how soy products affect blood cholesterol. Erdman is author of a new scientific recommendation that advises Americans to eat more soy-based foods as part of a program to lower cholesterol.

Although most of you are familiar with the programs underway at the NSRL, much of the success of our efforts depends directly on the people who work so hard behind the scenes. As members of the NSRL professional staff, they are responsible in no small part for making the NSRL what it is today. For that reason, I would like to take time in this directorís message to call direct attention to each of one of them and to share with you the diverse talents they bring to their jobs.

Phyllis Blackford serves as the secretary to the Director of NSRL. She also supports the programs of NSRL and oversees the day-to-day operation of building functions for the National Soybean Research Center. She has worked at the U of I for 18 years. Before coming to the NSRL in 1997, Phyllis worked at the Deanís office in the College of ACES, the Department of Agricultural and Consumer Economics, and the Department of Animal Sciences Department. Prior to coming to the University she worked at the Ford County Farm Service Agency for two years.

Donna K . Fisher, who is a Research Associate at the NSRL, holds Ph.D. and M.S. degrees (Agricultural and Consumer Economics) from the U of I. Donna works on the Edible Protein Project refining the Protein Consumption Dynamics model and reporting its results in academic and professional arenas.  She works on the Emerging Markets Projects to exam the potential to increase human soy consumption in Central America. Prior to coming to the U of I, she was a scientist for the U.S. Naval research facility in San Diego where she represented the Navy in national and international computer standards.

Pradeep Khanna, Program Coordinator, has earned a M.B.A, from the U of I and a M.A. (International Relations) from San Francisco State University. Pradeep is responsible for overall management and administration of NSRL activities. He also leads NSRL efforts to increase human consumption of soy products and serves as the Deputy Director of the Illinois Soy Foods Center. He also manages StratSoy. Before joining NSRL, Pradeep served in the diplomatic corps, where he specialized in international business and economic affairs.

Marilyn Nash, who serves as Program Coordinator-Special Projects, earned a Ph.D. from the U of I and a B.S. from the University of Missouri at Columbia. Marilyn manages the Soy/Swine Nutrition Research Program and other special projects at NSRL. Activities include financial management, outreach, and NSRL web site maintenance. Previously she was a teaching assistant in biostatistics, epidemiology, and agricultural economics courses, and a research assistant in epidemiology, virology, and animal science programs.

Carol Neilson, Secretary, holds a M.S. (Education) from Purdue University and a B.A. (LAS) from the U of I. Carolís role in NSRL is one of support. She is often called upon to help with special projects, and her contribution at other times may be to assume the duties of others who are needed elsewhere. Her main responsibilities are with the Senior Associate Dean in the College of ACES. Previously, Carol worked at the U of I Office of Research. She also was an elementary school teacher, tutor for special education community college students, and part of a team responsible for teaching and student teacher supervision at Purdue.

Phil Orwick, Visiting Coordinator, Special Programs, holds M.S. and Ph.D. degrees in Weed Science from Purdue University. Phil manages Research Programs in Weed Science, Plant Pathology, Entomology, Plant Breeding/Genomics, and other special projects.  He coordinates grant writing for the Programs, oversees financial management of the Programs, hosts visitors to NSRL, and communicates research results to the public and stakeholders.  Previously he spent 22 years in Crop Protection research with American Cyanamid and Diamond Shamrock holding various research and management positions at both company research centers and in the field.

Lynn maintains the financial planning and control systems for NSRL and other NSRL-affiliated operations. In addition, she coordinates activities for the Soybean Production Research Coordinating Group, hosts visitors to NSRL, organizes seminars, and works on special projects. Previously she was the Budget Director at Santa Clara University, taught accounting at McGill University, and worked in the administration at Purdue and the U of I.

Robert Wynstra, Communications and Marketing Specialist, works in the News and Public Affairs Section, Office of Information Technology and Communication Services at the U of I. He holds M.A. degrees (history and journalism) from the U of I. Rob is the editor of NSRL Bulletin, provides media and public relations support for NSRL, the Department of Crop Sciences, and the International Soybean Program (INTSOY).

Steven Sonka

NSRL Director and Soybean Industry Chair in Agricultural Strategy

The NSRL Bulletin is published three times a year by the National Soybean Research Laboratory at the University of Illinois, 170 National Soybean Research Center, 1101 W. Peabody Drive, Urbana, IL 61801; telephone (217) 244-1706; e-mail nsrl@uiuc.edu; FAX (217) 244-1707. Steven T. Sonka, director; Robert J. Wynstra, editor; Tina Prow, contributing editor; David Riecks, photographer; Lynn Hawkinson Smith, graphic designer.

Unless otherwise stated, articles may be reproduced or quoted if credit is given to the NSRL bulletin. The National Soybean Research Laboratory at the University of Illinois is an affirmative action and equal opportunity institution.