Japanese researchers took a different approach; they compared six genetically modified soybean cultivars/lines to six non-genetically modified soybean cultivars. The analytical results indicated no significant differences in soyasaponin and isoflavone (diadzein, daidzin, genistin and genistein) contents between the genetically modified and non-genetically modified soybean lines. They concluded that the genetically modified soybean lines are similar to non-genetically modification in the levels of these secondary metabolites.
Goda, Y. and co-workers. 2002. Comparison of soyasaponin and isoflavone contents between genetically modified (GM) and non-GM soybeans. J. Food Hygienic Soc. Japan. 43(6): 339-347.