Hangzhou Sub-Center of National Soybean Improvement, Institute of Crop and Nuclear Technology Utilization, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
Key Laboratory of Information Traceability for Agricultural Products, Ministry of Agriculture and Rural Affairs of China, Hangzhou 310021, China.
Int J Mol Sci. 2022 Apr 8;23(8):4116. doi: 10.3390/ijms23084116.
The vegetable soybean ( L. Merr.) plant is commonly consumed in Southeast Asian countries because of its nutritional value and desirable taste. A "pandan-like" aroma is an important value-added quality trait that is rarely found in commercial vegetable soybean varieties. In this study, three novel aromatic soybean cultivars with a fragrant volatile compound were isolated. We confirmed that the aroma of these cultivars is due to the potent volatile compound 2-acetyl-1-pyrroline (2AP) that was previously identified in soybean. A sequence comparison of (encoding an aminoaldehyde dehydrogenase) between aromatic and non-aromatic soybean varieties revealed a mutation with 10 SNPs and an 11-nucleotide deletion in exon 1 of in Quxian No. 1 and Xiangdou. Additionally, a 2-bp deletion was detected in exon 10 of in ZK1754. The mutations resulted in a frame shift and the introduction of premature stop codons. Moreover, genetic analyses indicated that the aromatic trait in these three varieties was inherited according to a single recessive gene model. These results suggested that a mutated may be responsible for the aroma of these three aromatic soybean cultivars. The expression and function of in aromatic soybean seeds were confirmed by qRT-PCR and CRISPR/Cas9. A functional marker developed on the basis of the mutated sequence in Quxian No. 1 and Xiangdou was validated in an F population. A perfect association between the marker genotypes and aroma phenotypes implied that is a major aroma-conferring gene. The results of this study are potentially useful for an in-depth analysis of the molecular basis of 2-AP formation in soybean and the marker-assisted breeding of aromatic vegetable soybean cultivars.
蔬菜大豆（L. Merr.）因其营养价值和良好口感在东南亚国家被广泛食用。具有“香兰味”香气是一种重要的附加值品质性状，在商业蔬菜大豆品种中很少见。本研究从三个具有芳香挥发性化合物的新型芳香大豆品种中分离得到。我们证实，这些品种的香气是由于以前在大豆中鉴定出的强挥发性化合物 2-乙酰基-1-吡咯啉（2AP）。芳香和非芳香大豆品种之间 （编码氨基酸醛脱氢酶）的序列比较显示，在曲县 1 号和湘豆中，exon1 中的 10 个 SNP 和 11 个核苷酸缺失导致移码突变。此外，在 ZK1754 的 exon10 中检测到 2 个碱基缺失。这些突变导致移码和过早终止密码子的引入。此外，遗传分析表明，这三个品种的芳香性状是按照单隐性基因模型遗传的。这些结果表明，突变的 可能是这三个芳香大豆品种产生香气的原因。通过 qRT-PCR 和 CRISPR/Cas9 证实了 在芳香大豆种子中的表达和功能。根据曲县 1 号和湘豆中 序列的突变，开发了一个功能标记，并在 F 群体中进行了验证。基于标记基因型和香气表型之间的完美关联，表明 是一个主要的香气赋予基因。本研究结果可能对深入分析大豆中 2-AP 形成的分子基础以及芳香蔬菜大豆品种的分子标记辅助育种具有重要意义。
