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Targeted association mapping demonstrating the complex molecular genetics of fatty acid formation in soybean

文献类型： 外文期刊

作者： Li, Ying-hui 1 ; Reif, Jochen C. 2 ; Ma, Yan-song 1 ; Hong, Hui-long 1 ; Liu, Zhang-xiong 1 ; Chang, Ru-zhen 1 ; Qiu, 1 ;

作者机构： 1.Chinese Acad Agr Sci, Natl Key Facil Crop Gene Resources & Genet Improv, Key Lab Germplasm Utilizat MOA, Inst Crop Sci, Beijing 100081, Peoples R China

2.Leibniz Inst Plant Genet & Crop Plant Res IPK, Dept Breeding Res, Gatersleben, Germany

3.Heilongjiang Acad

关键词： Cultivated soybean;SNP;Fatty acid modifier;LD-mapping;Favorable alleles

期刊名称：BMC GENOMICS （ 影响因子：3.969； 五年影响因子：4.478 ）

ISSN： 1471-2164

年卷期： 2015 年 16 卷

页码：

收录情况： SCI

摘要： Background: The relative abundance of five dominant fatty acids (FAs) (palmitic, stearic, oleic, linoleic and linolenic acids) is a major factor determining seed quality in soybean. Methods: To clarify the currently poorly understood genetic architecture of FAs in soybean, targeted association analysis was conducted in 421 diverse accessions phenotyped in three environments and genotyped using 1536 pre-selected SNPs. Results: The population of 421 soybean accessions displayed significant genetic variation for each FA. Analysis of the molecular data revealed three subpopulations, which reflected a trend depending on latitude of cultivation. A total of 37 significant (p < 0.01) associations with FAs were identified by association mapping analysis. These associations were represented by 33 SNPs (occurring in 32 annotated genes); another four SNPs had a significant association with two different FAs due to pleiotropic interactions. The most significant associations were cross-verified by known genes/QTL or consistency across cultivation year and subpopulations. Conclusion: The detected marker-trait associations represent a first important step towards the implementation of molecular-marker-based selection of FA composition with the potential to substantially improve the seed quality of soybean with benefits for human health and for food processing.

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