A chromosome 16 deletion conferring a high sucrose phenotype in soybean

Ostezan, Alexandra; Prenger, Elizabeth; Rosso, Leonardo Gómez; Zhang, Bo; Stupar, Robert M.; Glenn, Travis C.; Mian, M. A. Rouf; Li, Zenglu

doi:10.1007/s00122-023-04354-6

Cited by 2 publications

(1 citation statement)

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“…Of these three main soluble carbohydrates, sucrose is easily digestible and serves as the main source of metabolizable energy (ME) for animal feeds. Because the ME of sucrose (3900 kcal•kg −1 ) is significantly greater than that of starch (2918-3396 kcal•kg −1 ), animal producers are interested in feed formulation with higher sucrose concentration (John, 2008;Ostezan et al, 2023). Additionally, higher sucrose concentration is positively correlated with the sweetness of soy-based products, including natto, tofu, edamame, and soymilk (Rosset et al, 2012;Sui et al, 2020;Wang et al, 2023).…”

Section: Introduction To Carbohydratesmentioning

confidence: 99%

Soybean genetics, genomics, and breeding for improving nutritional value and reducing antinutritional traits in food and feed

Singer,

Lee,

Shea

et al. 2023

The Plant Genome

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Soybean [Glycine max (L.) Merr.] is a globally important crop due to its valuable seed composition, versatile feed, food, and industrial end‐uses, and consistent genetic gain. Successful genetic gain in soybean has led to widespread adaptation and increased value for producers, processors, and consumers. Specific focus on the nutritional quality of soybean seed composition for food and feed has further elucidated genetic knowledge and bolstered breeding progress. Seed components are historical and current targets for soybean breeders seeking to improve nutritional quality of soybean. This article reviews genetic and genomic foundations for improvement of nutritionally important traits, such as protein and amino acids, oil and fatty acids, carbohydrates, and specific food‐grade considerations; discusses the application of advanced breeding technology such as CRISPR/Cas9 in creating seed composition variations; and provides future directions and breeding recommendations regarding soybean seed composition traits.

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Section: Introduction To Carbohydratesmentioning

confidence: 99%

Soybean genetics, genomics, and breeding for improving nutritional value and reducing antinutritional traits in food and feed

Singer,

Lee,

Shea

et al. 2023

The Plant Genome

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Identification and Candidate Gene Evaluation of a Large Fast Neutron-Induced Deletion Associated with a High-Oil Phenotype in Soybean Seeds

Serson,

Gishini,

Stupar

et al. 2024

Genes

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Since the dawn of agriculture, crops have been genetically altered for desirable characteristics. This has included the selection of natural and induced mutants. Increasing the production of plant oils such as soybean (Glycine max) oil as a renewable resource for food and fuel is valuable. Successful breeding for higher oil levels in soybeans, however, usually results in reduced seed protein. A soybean fast neutron population was screened for oil content, and three high oil mutants with minimal reductions in protein levels were found. Three backcross F2 populations derived from these mutants exhibited segregation for seed oil content. DNA was pooled from the high-oil and normal-oil plants within each population and assessed by comparative genomic hybridization. A deletion encompassing 20 gene models on chromosome 14 was found to co-segregate with the high-oil trait in two of the three populations. Eighteen genes in the deleted region have known functions that appear unrelated to oil biosynthesis and accumulation pathways, while one of the unknown genes (Glyma.14G101900) may contribute to the regulation of lipid droplet formation. This high-oil trait can facilitate the breeding of high-oil soybeans without protein reduction, resulting in higher meal protein levels.

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A chromosome 16 deletion conferring a high sucrose phenotype in soybean

Cited by 2 publications

References 52 publications

Soybean genetics, genomics, and breeding for improving nutritional value and reducing antinutritional traits in food and feed

Soybean genetics, genomics, and breeding for improving nutritional value and reducing antinutritional traits in food and feed

Identification and Candidate Gene Evaluation of a Large Fast Neutron-Induced Deletion Associated with a High-Oil Phenotype in Soybean Seeds

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