Raffinose family oligosaccharides in seeds of Pisum wild taxa, type lines for seed genes, domesticated and advanced breeding materials

Abstract

The content of raffinose family oligosaccharides (RFOs) in pea seeds constrains their usage in feeding humans and animals. In our research, the content of soluble carbohydrates-particularly a-Dgalactosides of sucrose (RFOs)-was analyzed. The materials were as follows: 248 accessions from the Polish Pisum Genebank including representatives of taxa (from species to convarietas), type lines for genes controlling seed characters, and breeding materials and cultivars. Accessions were divided into homogeneous groups considering content of total soluble carbohydrates, total RFOs and individual RFOs: raffinose, stachyose and verbascose. The highest content of total soluble carbohydrates and total RFOs were stated for accessions with wrinkled seeds (r and rb genes) and the lowest content for seeds of the wild species P. fulvum Sibth. et Sm. Accessions valuable for breeding (for further decreasing of anti-nutritional compounds) were found among domesticated taxa (P. sativum subsp. sativum convar. vulgare Alef. and speciosum (Dierb.) Alef.), breeding lines, and some wild taxa. Accessions with decreased content of a total RFOs and verbascose are particularly valuable. It was found that the content of total RFOs was the most highly, frequently, and positively correlated with a stachyose and verbascose content. However, in P. fulvum seeds with the lowest content of RFOs and verbascose, a high correlation between the content of total RFOs and stachyose was revealed. Contents of all oligosaccharides were substantially lower in lines with dominant alleles of main pea seed genes (R, A, and I). It can be assumed that wild, primitive peas were characterized by not-all-tohigh (rather not high) content of oligosaccharides; then recessive mutations in mentioned genes resulted in an increased content of RFOs. It seems to be an interesting observation from an evolutionary point of view.

Diversity of the composition and content of soluble carbohydrates in seeds of the genus Vicia (Leguminosae)

“…Karner et al (2004) found a significant role of myo-inositol at elevated concentrations for the accumulation of higher amounts of RFOs in pea seeds. However, recessive mutations in main pea seed genes (R, A and I) seems to be more important for an increased content of RFOs (Gawłowska et al 2017). Among 248 accessions of pea (derived form Polish Pisum Genebank) the highest content of RFOs were stated for accessions with wrinkled seeds (r and rb genes), whereas the lowest content for seeds of the wild species P. fulvum Sibth.…”

Improving pulse crops as a source of protein, starch and micronutrients

“…Domesticated pea species and advanced breeding lines have been shown to contain lower levels of raffinose oligosaccharides compared to other groups, suggesting that previous selection by breeders has already favoured lines with lower concentrations of these compounds (Gawłowska et al . ).…”

“…Raffinose oligosaccharides are sugar compounds associated with flatulence (Gawłowska et al 2017). The predominant raffinose oligosaccharides in pea seeds are raffinose, stachyose and verbascose.…”

“…These compounds are digested by bacterial microflora in the large intestine, sometimes causing flatulence and discomfort in humans, as well as diarrhoea and reduced performance in monogastric livestock. Domesticated pea species and advanced breeding lines have been shown to contain lower levels of raffinose oligosaccharides compared to other groups, suggesting that previous selection by breeders has already favoured lines with lower concentrations of these compounds (Gawłowska et al 2017).…”

Raffinose family oligosaccharides in seeds of common vetch (Vicia sativa L. ssp. sativa)

“…The screening of the composition and content of RFOs in the seeds of important legume species from gene banks enables the detection of genotypes or mutants with a reduced content of RFOs, useful for further breeding. Such studies have already brought results in soybean (Mozzoni et al 2013), chickpea (Gangola et al 2013), lentil (Tahir et al 2012) and pea (Gawłowska et al 2017) production. In soybean, low raffinose and low stachyose genotypes were found (Mozzoni et al 2013), but the content of RFOs can be modified not only by genetic but also by environmental factors.…”