Genome-wide association study identifies candidate genes related to oleic acid content in soybean seeds
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RESEARCH ARTICLE
Open Access
Genome-wide association study identifies candidate genes related to oleic acid content in soybean seeds Xiaoyi Liu1,2,3†, Di Qin2,3*†, Angela Piersanti2, Qi Zhang3, Cristina Miceli2* and Piwu Wang3*
Abstract Background: Soybean oil is a complex mixture of five fatty acids (palmitic, stearic, oleic, linoleic, and linolenic). Soybean oil with a high oleic acid content is desirable because this monounsaturated fatty acid improves the oxidative stability of the oil. To investigate the genetic architecture of oleic acid in soybean seeds, 260 soybean germplasms from Northeast China were collected as natural populations. A genome-wide association study (GWAS) was conducted on a panel of 260 germplasm resources. Results: Phenotypic identification results showed that the oleic acid content varied from 8.2 to 35.0%. A total of 2, 311,337 single-nucleotide polymorphism (SNP) markers were obtained. GWAS analysis showed that there were many genes related to oleic acid content with a contribution rate of 7%. The candidate genes Glyma.11G229600.1 on chromosome 11 and Glyma.04G102900.1 on chromosome 4 were detected in a 2-year-long GWAS. The candidate gene Glyma.11G229600.1 showed a positive correlation with the oleic acid content, and the correlation coefficient was 0.980, while Glyma.04G102900.1 showed a negative correlation, with a coefficient of − 0.964. Conclusions: Glyma.04G102900.1 on chromosome 4 and Glyma.11G229600.1 on chromosome 11 were detected in both analyses (2018 and 2019). Glyma.04G102900.1 and Glyma.11G229600.1 are new key candidate genes related to oleic acid in soybean seeds. These results will be useful for high-oleic soybean breeding. Keywords: Soybean, Oleic acid, SNPs, Genome-wide association study, Oleic acid-associated genes
Background Soybean [Glycine max (L.) Merrill] originated in China and has been cultivated for more than 3000 years [1]. Soybean oil accounts for 20–25% of the total global fat and oil production and 30–35% of the total edible vegetable oil production [2]. In China, soybean oil is an important constituent of the diet, and it is considered a major factor in the maintenance of a healthy population. Soybean oil is a * Correspondence: [email protected]; [email protected]; [email protected]; [email protected] † Xiaoyi Liu and Di Qin contributed equally to this work. 2 School of Biosciences and Veterinary Medicine, University of Camerino, Camerino, MC, Italy 3 Biotechnology Center of Jilin Agricultural University, Jilin Agricultural University, Changchun 130118, PR China Full list of author information is available at the end of the article
complex mixture of five fatty acids (palmitic, stearic, oleic, linoleic, and linolenic), all of which have different melting points, oxidative stabilities, and chemical functionalities [3]. The fatty acid composition of soybean oil is approximately 5 to 11% linolenic acid, 43 to 56% linoleic acid, 15 to 33% oleic acid, and 11 to 26% saturated acids [4]. Palmitic acid and stearic acid are saturated fatty acids that
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