Tracing soybean domestication history: From nucleotide to genome

Abstract

Since the genome sequences of wild species may provide key information about the genetic elements involved in speciation and domestication, the undomesticated soybean (Glycine soja Sieb. and Zucc.), a wild relative of the current cultivated soybean (G. max), was sequenced. In contrast to the current hypothesis of soybean domestication, which holds that the current cultivated soybean was domesticated from G. soja, our previous work has suggested that soybean was domesticated from the G. soja/G. max complex that diverged from a common ancestor of these two species of Glycine. In this review, many structural genomic differences between the two genomes are described and a total of 705 genes are identified as structural variations (SVs) between G. max and G. soja. After protein families database of alignments and hidden Markov models IDs and gene ontology terms were assigned, many interesting genes are discussed in detail using four domestication related traits, such as flowering time, transcriptional factors, carbon metabolism and disease resistance. Soybean domestication history is explored by studying these SVs in genes. Analysis of SVs in genes at the population-level may clarify the domestication history of soybean.

Genomic differences between cultivated soybean, G. max and its wild relative G. soja

“…Some analysis has been done on the differences between G. soja and G. max earlier in terms of flowering, carbon metabolism and disease resistance [31]. However, no comparisons have been done in terms of differences in oil, protein and seed related functions and traits, especially at the genomic level.…”

Effect of Water Deficit-Induced at Vegetative and Reproductive Stages on Protein and Oil Content in Soybean Grains

“…Protein and oil content determine the commercial value of soybeans since soybeans are the main raw material in the oil and bran industry [4]. In soybean grains, protein and oil content may range from 31.7 to 57.9% and from 6.5 to 25.6%, respectively [5].…”

Review of Soybean Phytochemicals and Their Bioactive Properties Relevant for Skin Health

“…Soybeans originated in the northern region of the Korean peninsula, with Samuel Bowen introducing them to the USA in 1765 [13,14]. Soy is an important source of protein in northeast Asia, where cattle farming is relatively challenging.…”

“…Soy is an important source of protein in northeast Asia, where cattle farming is relatively challenging. In the United States and Europe, it has been widely used as a feed material for cattle and pigs [13,15]. Soybeans can be consumed raw or as the main constituent in diverse fermented foods such as soy sauce, soybean paste, and natto.…”