Biometrical analyses of linolenic acid content of soybean seeds

Gesteira, Abelmon da Silva; Schuster, Ivan; José, Inês Chamel; Piovesan, Newton Deniz; Viana, José Marcelo Soriano; Barros, Everaldo Gonçalves de; Moreira, Maurílio Alves

doi:10.1590/s1415-47572003000100011

Cited by 8 publications

(5 citation statements)

References 7 publications

(7 reference statements)

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“…Therefore, multiple environments should be considered in QTL mapping. On the other hand, a high heritability in the broad-sense was observed for fatty acid components despite of the environmental influence (Gesteira et al 2003), indicating their phenotypic variations are mainly controlled by genetic factor. In this study, QTL mapping was conducted in a RIL population over three environments.…”

Section: Discussionmentioning

confidence: 95%

Analysis of additive and epistatic quantitative trait loci underlying fatty acid concentrations in soybean seeds across multiple environments

Fan

et al. 2015

Euphytica

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Soybean is one of the most important oilseed crops in the world. The soybean oil contains various fatty acids. Their concentrations determine the quality and nutritional value of soybean oil. On the other hand, quantitative trait loci (QTL) mapping for the concentrations of soybean predominant fatty acids could provide the genetic basis for soybean fatty acid composition. In this study, a soybean genetic linkage map was constructed based on 161 polymorphic SSR markers in recombinant inbred lines (RILs) derived from a cross of cv. Luheidou2 9 Nanhuizao. By using this map, 35 additive QTLs underlying individual fatty acid concentrations were identified in single environment, while 17 additive QTLs were identified underlying specific fatty acids across multiple environments or underlying multiple fatty acids. Fifteen of the 52 loci were found to be novel loci, explaining 5-24 % of phenotypic variation. Moreover, 25 epistatic QTLs were identified and explained a high phenotypic variation for the fatty acid concentrations, suggesting an essential role of epistatic effect for fatty acid concentrations. The identification of additive and epistatic QTLs suggested a complex network for soybean fatty acid concentrations, and will facilitate the understanding for fatty acid accumulation. Keywords Soybean Á Fatty acid Á Quantitative trait locus (QTL) Á QTL interaction Shengxu Fan, Bin Li and Fukuan Yu have contributed equally to this work.

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Section: Discussionmentioning

confidence: 95%

Analysis of additive and epistatic quantitative trait loci underlying fatty acid concentrations in soybean seeds across multiple environments

Fan

et al. 2015

Euphytica

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“…The extraction of sucrose, raffinose and stachyose oligosaccharides was performed as described by Teixeira et al (2012), and the extract was analyzed by high performance liquid chromatography (HPLC) in a Shimadzu Prominence chromatograph using acetonitrile as a mobile phase. Lipids were extracted as described by Gesteira et al (2003), and analyzed in a Shimadzu GC-2010 Plus chromatograph.…”

Section: Phenotyping Analysesmentioning

confidence: 99%

Effect of a mutation in Raffinose Synthase 2 (GmRS2 ) on soybean quality traits

Silva

Mota

Fonseca

et al. 2019

Crop Breed. Appl. Biotechnol.

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The presence of stachyose and raffinose is considered an antinutritional factor for humans and monogastric animals, leading to limitations on soybean consumption as a protein source. In the present study, the effect of a mutation in the raffinose synthase 2 gene was measured on soybean quality traits. We used an F 2 population with 168 soybean individuals developed by crossing four soybean lines and evaluated oil, protein, sucrose, raffinose, stachyose and fatty acid contents and their relationships. The mutation explained 69.61%, 51.81% and 31.96% of stachyose, raffinose and sucrose variation, respectively, and we were able to produce soybean with average stachyose of 0.18%. The low coefficients of determination for protein and oil indicate that the mutation can be used to increase sucrose and reduce raffinose and stachyose content without major changes in oil and protein.

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“…The functional and nutritional value of vegetable oils is based in their fatty acid composition. Linolenic acid, with three double bonds, is extremely susceptible to oxidation (Gesteira et al, 2003). Omega polyunsaturated fatty acids are well known for their role in many physiological functions and seem to reduce risks of cardiovascular diseases.…”

Section: Soy Lipids and Healthmentioning

confidence: 99%

“…The processing cost of soybean oil is very low. In addition to oil, soybeans are processed into many foods and food additives such as lecithin (Gesteira et al, 2003;Mateos-Aparicio et al, 2008). Lecithin is widely used as a functional food and for industrial applications due to its emulsifying properties (Awazuhara et al, 1998;Taylor & Kabourek, 2003).…”

Section: Introductionmentioning

confidence: 99%