Densification of Genetic Map and Stable Quantitative Trait Locus Analysis for Amino Acid Content of Seed in Soybean (Glycine max L.)
文献类型： 外文期刊
作者： Li, Xi 1 ; Tan, Pingting 1 ; Xiong, Guoxi 1 ; Ma, Ronghan 1 ; Gao, Weiran 1 ; Jiang, Aohua 1 ; Liu, Jiaqi 1 ; Du, Chengzhang 2 ; Zhang, Jijun 2 ; Zhang, Xiaochun 2 ; Zhang, Li 3 ; Yi, Zelin 1 ; Fang, Xiaomei 1 ; Zhang, Jian 1 ;
作者机构： 1.Southwest Univ, Coll Agron & Biotechnol, Chongqing 400715, Peoples R China
2.Chongqing Acad Agr Sci, Inst Specialty Crop, Chongqing 402160, Peoples R China
3.Chongqing Three Gorges Acad Agr Sci, Chongqing 404100, Peoples R China
关键词： soybean; essential amino acid; QTL (quantitative trait locus); candidate gene
期刊名称：PLANTS-BASEL （ 影响因子：4.0； 五年影响因子：4.4 ）
ISSN： 2223-7747
年卷期： 2024 年 13 卷 15 期
页码：
收录情况： SCI
摘要： Soybean, a primary vegetable protein source, boasts favorable amino acid profiles; however, its composition still falls short of meeting human nutritional demands. The soybean amino acid content is a quantitative trait controlled by multiple genes. In this study, an F-2 population of 186 individual plants derived from the cross between ChangJiangChun2 and JiYu166 served as the mapping population. Based on the previously published genetic map of our lab, we increased the density of the genetic map and constructed a new genetic map containing 518 SSR (simple sequence repeats) markers and 64 InDel (insertion-deletion) markers, with an average distance of 5.27 cm and a total length of 2881.2 cm. The content of eight essential amino acids was evaluated in the F-2:5, F-2:6, and BLUP (best linear unbiased prediction). A total of 52 QTLs (quantitative trait loci) were identified, and 13 QTL clusters were identified, among which loci02.1 and loci11.1 emerged as stable QTL clusters, exploring candidate genes within these regions. Through GO enrichment and gene annotation, 16 candidate genes associated with soybean essential amino acid content were predicted. This study would lay the foundation for elucidating the regulatory mechanisms of essential amino acid content and contribute to germplasm innovation in soybeans.
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