Assessment of Phenotypic Variations and Correlation among Seed Composition Traits in Mutagenized Soybean Populations

Abstract

Soybean [Glycine max (L.) Merr.] seed is a valuable source of protein and oil worldwide. Traditionally, the natural variations were heavily used in conventional soybean breeding programs to select desired traits. However, traditional plant breeding is encumbered with low frequencies of spontaneous mutations. In mutation breeding, genetic variations from induced mutations provide abundant sources of alterations in important soybean traits; this facilitated the development of soybean germplasm with modified seed composition traits to meet the different needs of end users. In this study, a total of 2366 ‘Forrest’-derived M2 families were developed for both forward and reverse genetic studies. A subset of 881 M3 families was forward genetically screened to measure the contents of protein, oil, carbohydrates, and fatty acids. A total of 14 mutants were identified to have stable seed composition phenotypes observed in both M3 and M4 generations. Correlation analyses have been conducted among ten seed composition traits and compared to a collection of 103 soybean germplasms. Mainly, ethyl methanesulfonate (EMS) mutagenesis had a strong impact on the seed-composition correlation that was observed among the 103 soybean germplasms, which offers multiple benefits for the soybean farmers and industry to breed for desired multiple seed phenotypes.

Fatty acids composition and physical properties of stones and kernels from different peach cultivars as biomarker of origin and ripening time

“…In current study, oil content showed positive correlation with the C18:1 n-9c, but negatively with C16:0, C18:0 and C18:2 n-6c. Our results partly correspond to those determined in Theobroma cacao by Mustiga et al [45], and in soybean by Zhou et al [46]. Such a contradiction Fig.…”

“…2). This means that in some peach kernel`s oil, the palmitic acid is not only converted into stearic acid and that stearic acid is not only dependent on palmitic acid, and vice versa [46]. Mustiga et al [45] also found significant negative correlations between palmitic acid and stearic acid in cacao (Theobroma cacao L.) beans, while Islam et al [47] found positive correlation between those two saturated fatty acids in rapeseed (Brassica napus) and mustard (B. juncea).…”

Identification of QTNs and Their Candidate Genes for 100-Seed Weight in Soybean (Glycine max L.) Using Multi-Locus Genome-Wide Association Studies

“…After domestication, cultivated soybean exhibit diverse traits from wild soybean, and 100-SW for G. max is almost 6–7 fold greater than Glycine soja [ 4 , 5 , 6 ]. Seed weight (SW) is a quantitatively inherited trait and controlled by multiple genes, with various main and epistatic effects [ 2 , 7 , 8 , 9 ], and significantly influenced by the growing environmental conditions. Due to the quantitative nature, it is difficult to develop superior cultivars by traditional breeding.…”

TILLING-by-Sequencing+ Reveals the Role of Novel Fatty Acid Desaturases (GmFAD2-2s) in Increasing Soybean Seed Oleic Acid Content

“…For EMS mutant lines, a five-seed sample taken from each M3 mutant line was placed in an envelope and manually crushed with a hammer. Fatty acid extraction procedure was carried out as previously described [ 42 ]. Five major fatty acid contents were measured from selected according to the two-step methylation procedure as described earlier [ 43 ].…”