Genome-wide association mapping for protein, oil and water-soluble protein contents in soybean
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ORIGINAL ARTICLE
Genome‑wide association mapping for protein, oil and water‑soluble protein contents in soybean Shanshan Zhang1 · Derong Hao2 · Shuyu Zhang1 · Dan Zhang3 · Hui Wang1 · Haiping Du4 · Guizhen Kan1 · Deyue Yu1 Received: 30 March 2020 / Accepted: 30 June 2020 © Springer-Verlag GmbH Germany, part of Springer Nature 2020
Abstract As a globally important legume crop, soybean provides excellent sources of protein and oil for human and livestock nutrition. Improving seed protein and oil contents has always been an important objective in soybean breeding. Water-soluble protein plays a significant role in the processing and efficacy of soybean protein. Here, a genome-wide association study (GWAS) of seed compositions (protein, oil, and water-soluble protein contents) was conducted using 211 diverse soybean accessions genotyped with a 355 K SoySNP array. Three, four, and five QTLs were identified related to the protein, oil, and water-soluble protein contents, respectively. Furthermore, five QTLs (qPC-15-1, qOC-8-1, qOC-12-1, qOC-20-1 and qWSPC-8-1) were detected in multiple environments. Analysis of the favorable alleles for oil and water-soluble protein contents showed that qOC-8-1 (qWSPC-8-1) exerted inverse effects on oil and water-soluble protein synthesis. Relative expression analysis suggested that Glyma.15G049200 in qPC-15-1 affects protein synthesis and Glyma.08G107800 in qOC-8-1 and qWSPC-8-1 might be involved in oil and water-soluble protein synthesis, producing opposite effects. The candidate genes and significant SNPs detected in the present study will allow a deeper understanding of the genetic basis for the regulation of protein, oil and water-soluble protein contents and provide important information that could be utilized in marker-assisted selection for soybean quality improvement. Keywords Soybean · Protein · Oil · Water-soluble protein · Genome-wide association
Communicated by Stefan Hohmann. Electronic supplementary material The online version of this article (https://doi.org/10.1007/s00438-020-01704-7) contains supplementary material, which is available to authorized users. * Guizhen Kan [email protected] * Deyue Yu [email protected] 1
National Key Laboratory of Crop Genetics and Germplasm Enhancement, National Center for Soybean Improvement, Jiangsu Collaborative Innovation Center for Modern Crop Production, Nanjing Agricultural University, Nanjing 210095, China
2
Jiangsu Yanjiang Institute of Agricultural Sciences, Nantong 226000, China
3
Collaborative Innovation Center of Henan Grain Crops, College of Agronomy, Henan Agricultural University, Zhengzhou 450000, China
4
School of Life Sciences, Guangzhou University, Guangzhou 510006, China
Introduction Soybean (Glycine max L. Merr) is an important economic crop because it contains approximately 40% protein content (PC) and 20% oil content (OC), which supplies a great source of human food, cooking oil, and livestock feed, and has biodiesel production, industrial, and pharmaceutical applications (Chaudhary et
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