Quantitative trait loci analysis of seed oil content and composition of wild and cultivated soybean

Abstract

Background: Soybean oil is a major source of edible oil, and the domestication of wild soybean has resulted in significant changes in oil content and composition. Extensive efforts have been made to identify genetic loci that are related to soybean oil traits. The objective of this study was to identify quantitative trait loci (QTLs) related to soybean seed oil and compare the fatty acid composition between wild and cultivated soybean. Results: Using the specific-locus amplified fragment sequencing (SLAF-seq) method, a total of 181 recombinant inbred lines (RILs) derived from a cross between wild soybean ZYD00463 (Glycine soja) and cultivated soybean WDD01514 (Glycine max) were genotyped. Finally, a high-density genetic linkage map comprising 11,398 singlenucleotide polymorphism (SNP) markers on 20 linkage groups (LGs) was constructed. Twenty-four stable QTLs for seed oil content and composition were identified by model-based composite interval mapping (CIM) across multiple environments. Among these QTLs, 23 overlapped with or were adjacent to previously reported QTLs. One QTL, qPA10_1 (5.94-9.98 Mb) on Chr. Ten is a novel locus for palmitic acid. In the intervals of stable QTLs, some interesting genes involved in lipid metabolism were detected. Conclusions: We developed 181 RILs from a cross between wild soybean ZYD00463 and cultivated soybean WDD01514 and constructed a high-density genetic map using the SLAF-seq method. We identified 24 stable QTLs for seed oil content and compositions, which includes qPA10_1 on Chr. 10, a novel locus for palmitic acid. Some interesting genes in the QTL regions were also detected. Our study will provide useful information for scientists to learn about genetic variations in lipid metabolism between wild and cultivated soybean.

Optimization of nutritional and sensory qualities of complementary foods prepared from sorghum, soybean, karkade and premix in Benishangul - Gumuz region, Ethiopia

“…The fat content in the formulation was increased from 8.17 to 11.31% with an increase in soybean and karkade seeds flour ratios and decreased with a rise in the proportion of malted sorghum in the blend (Figure 1II). The increment of fat content results from the high fat contents in the soybean (Yao et al, 2020) and karkade seeds flour (Keyata et al, 2020). The fat contents of the formulated complementary flour samples were more than 2 to 3 times higher than the control sample (3.68%) but are within the recommended daily allowance reported by WHO/FAO (2004) (10-25%) except for some (formulations 2, 4, 8, 10,11, 15, 17 and 18).…”

Integrating omics approaches to discover and prioritize candidate genes involved in oil biosynthesis in soybean

“…We also gathered other datasets to enrich our analyses (Supplementary figure S2): annotated transcription factors (TFs) (Moharana & Venancio, 2020; Niu et al, 2020; Yao et al, 2020); hub genes from co-expression modules for oil-related traits (Qi et al, 2018; Yang et al, 2019); differentially expressed genes (DEGs) between high and low-oil soybean accessions (Niu et al, 2020) and DEGs for a critical period of oil accumulation during soybean seed development (Yang et al, 2019). We leveraged these complementary datasets to better understand the roles of these genes and prioritize candidates for crop improvement strategies, as described below.…”

“…Motivated by cases like this, we selected a total of 284 TFs within oil-related regions. We used TFs found in at least two of the three studies mentioned earlier (Moharana & Venancio, 2020; Niu et al, 2020; Yao et al, 2020) (Supplementary table S5) to investigate the TF interaction patterns in the STRING database (Szklarczyk et al, 2017).…”

“…Information about genes in metabolic pathways were obtained from soybase.org and from Yao et al 2020 (Supplementary table S8 (column QTL-LM); Supplementary table S11).…”

“…TFs were recovered from three sources. TFs reported in stable QTL regions (Yao et al, 2020); TFs differentially expressed in soybean accessions with divergent oil content and compositions (Niu et al, 2020); and from a systematic classification of legume TF repertoires (Moharana & Venancio, 2020). These data are available in Supplementary table S8.…”