毛豆蔗糖含量的全基因组关联研究

Genome-wide association study of sucrose content in vegetable soybean.

作者信息

Wang Pengwei, Liu Dandan, Ni Danqing, Gao Shu, Hao Yanpeng, Xue Chenchen, Chen Xin, Zhao Jinming, Xing Han, Guo Na

机构信息

Key Laboratory of Biology and Genetics Improvement of Soybean, Zhongshan Biological Breeding Laboratory (ZSBBL), State Key Laboratory of Crop Genetics & Germplasm Enhancement and Utilization, College of Agriculture, Ministry of Agriculture, National Innovation Platform for Soybean Breeding and Industry-Education Integration, Nanjing Agricultural University, Nanjing, 210095, China.

Institute of Industrial Crops, Jiangsu Academy of Agricultural Sciences, Nanjing, 210095, China.

出版信息

BMC Plant Biol. 2024 Dec 27;24(1):1264. doi: 10.1186/s12870-024-06006-3.

DOI:10.1186/s12870-024-06006-3

PMID:39731010

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11673911/

Abstract

BACKGROUND

Vegetable soybean is an important legume vegetable. High sucrose content is a significant quality characteristic of vegetable soybean that influences consumers' taste. However, the genetic basis of sucrose content in vegetable soybean is currently unclear.

RESULTS

In this study, the genome-wide association study (GWAS) of sucrose content in vegetable soybean was performed using Chinese soybean mini-core collection. The results showed a wide genetic variation for the sucrose content in the mini-core collection. The sucrose content of genotypes from HHR (Huanghuai region) and SR (Southern region) was higher than that of genotypes from NER (Northeast region) and NR (Northern region). Furthermore, 82,187 high quality SNPs (Single nucleotide polymorphism) were used for GWAS of sucrose content. Based on SNPs detected in multiple environments, the chromosome 8 19,496,314-19,698,413 bp interval was identified as the candidate interval. And Glyma.08g234100 was most likely to affect the sucrose content of vegetable soybean seeds.

CONCLUSIONS

This study has created new details to be used for breeding for high sucrose content in vegetable soybean.

摘要

背景

毛豆是一种重要的豆类蔬菜。高蔗糖含量是毛豆影响消费者口感的一个显著品质特征。然而，目前毛豆中蔗糖含量的遗传基础尚不清楚。

结果

本研究利用中国大豆微核心种质对毛豆的蔗糖含量进行了全基因组关联研究（GWAS）。结果表明，微核心种质中蔗糖含量存在广泛的遗传变异。黄淮地区（HHR）和南方地区（SR）基因型的蔗糖含量高于东北地区（NER）和北方地区（NR）基因型。此外，82187个高质量单核苷酸多态性（SNP）用于蔗糖含量的GWAS。基于在多个环境中检测到的SNP，确定8号染色体19496314 - 19698413 bp区间为候选区间。Glyma.08g234100最有可能影响毛豆种子的蔗糖含量。