Lippolis Antonio, Hollebrands Boudewijn, Acierno Valentina, de Jong Catrienus, Pouvreau Laurice, Paulo João, Gezan Salvador A, Trindade Luisa M
Plant Breeding, Wageningen University & Research, Droevendaalsesteeg 1, 6708 PB Wageningen, The Netherlands.
Unilever Foods Innovation Centre-Hive, Bronland 14, 6708 WH Wageningen, The Netherlands.
Plants (Basel). 2025 Jan 11;14(2):193. doi: 10.3390/plants14020193.
Faba bean ( L.) is a valuable ingredient in plant-based foods such as meat and dairy analogues. However, its typical taste and aroma are considered off-flavours in these food applications, representing a bottleneck during processing. Breeding is needed to develop varieties with minimal off-flavours and high protein content. The genetic regulation of these traits is underexplored. To dissect their genetic architecture, we performed a genome-wide association study (GWAS). A total of 245 faba bean accessions (the CGN population) were genotyped using the 90K-SPET targeted assay. These accessions were phenotyped in 2021 and 2022 in the Netherlands for protein, oil, fatty acids, lipid-derived products, phenolic acids, flavonoids, and tannins. The CGN population showed large phenotypic variation and moderate-to-high narrow-sense heritability for most traits. The growing environment significantly affected all traits, with trait-specific genotype-by-year (GxY) interactions. Condensed tannins and fatty acids were the most stable across the two years and had the highest heritability estimates ( > 0.6). GWAS identified a total of 148 single nucleotide polymorphisms (SNPs) loci in 2021 and 167 in 2022. Key candidate regulators included genes involved in lipid biosynthesis (, , ), amino acid transport () for protein storage, (), and regulators of the phenylpropanoid pathway, such as a gene and transcription factors and . These results pave the way for validation studies and biotechnological applications to improve the quality of faba bean-based foods.
蚕豆（L.）是植物性食品中的一种宝贵成分，如肉类和乳制品类似物。然而，在这些食品应用中，其典型的味道和香气被认为是异味，这是加工过程中的一个瓶颈。需要通过育种来培育出异味最小且蛋白质含量高的品种。这些性状的遗传调控尚未得到充分研究。为了剖析它们的遗传结构，我们进行了全基因组关联研究（GWAS）。使用90K-SPET靶向分析对总共245份蚕豆种质（CGN群体）进行了基因分型。这些种质于2021年和2022年在荷兰对蛋白质、油、脂肪酸、脂质衍生产品、酚酸、黄酮类化合物和单宁进行了表型分析。CGN群体表现出较大的表型变异，并且大多数性状具有中等到高的狭义遗传力。生长环境对所有性状都有显著影响，存在性状特异性的基因型×年份（GxY）相互作用。缩合单宁和脂肪酸在两年间最为稳定，遗传力估计值最高（>0.6）。GWAS在2021年共鉴定出148个单核苷酸多态性（SNP）位点，2022年鉴定出167个。关键候选调控因子包括参与脂质生物合成的基因（，，）、用于蛋白质储存的氨基酸转运基因（）、（）以及苯丙烷途径的调控因子，如一个基因和转录因子和。这些结果为验证研究和生物技术应用铺平了道路，以提高蚕豆基食品的质量。
