DNA marker-assisted evaluation of cooked bean hardness of three soybean progeny lines

Toda, Kyoko; Kato, Shin; Hirata, Keiichiro; Kikuchi, Akio; Nihei, Yumi; Hajika, Makita

doi:10.1270/jsbbs.19171

Cited by 3 publications

(1 citation statement)

References 28 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…A clear difference in the Ca and Mg contents in the seeds was observed between the NIL with the A genotype and those with the B genotype or heterozygote (Table 1; Supplemental Figure S1). A positive correlation of Ca or Mg contents with the hardness of cooked beans has been previously reported (Saio & Watanabe, 1972;Toda et al, 2015Toda et al, , 2020. One possible mechanism of this correlation is the formation of cross-bridges between free carboxylic acid groups of pectin and Ca or Mg, which hardens the pectin in the cell wall (Holdaway-Clarke & Hepler, 2003).…”

Section: Effect Of F3ʹh On Cooked Bean Hardnessmentioning

confidence: 65%

Flavonoid 3ʹ‐hydroxylase reduces Ca and Mg content in soybean seeds, resulting in decreased hardness of cooked beans

et al. 2022

Self Cite

View full text Add to dashboard Cite

Flavonoid 3ʹ-hydroxylase (F3ʹH) catalyzes hydroxylation at the 3ʹ position of the B ring of flavonoids. F3ʹH is associated with the seed coat and pubescence color, antioxidant properties, and chilling stress tolerance of soybean [Glycine max (L.) Merr.]. In this study, we found that soybean F3ʹH increases the calcium (Ca) and magnesium (Mg) contents in pods and reduces the levels of these elements in seeds. Inductively coupled plasma mass spectrometry (ICP-MS) analysis using a near-isogenic line (NIL) derived from Japanese cultivars 'Natto-shoryu' and 'Hyoukei-kuro 3' for F3ʹH (Glyma.06g202300), also known as the T gene, indicated that the contents of Ca and Mg were higher in the pods but lower in the seed coats and cotyledons from soybean with active F3ʹH than from soybean with inactive F3ʹH. No such clear tendency was observed for other inorganic ions measured in this study. These data suggested that the transport of Ca and Mg from the pod to the seed was inhibited by flavonoid produced through F3ʹH activity. The hardness of cooked beans from soybean with active F3ʹH was lower than that from soybean with inactive F3ʹH, which was likely related to the increase in heat-labile pectin caused by fewer cross-linked divalent ions. These results were supported by ICP-MS analysis and the hardness of cooked beans of other NILs for the T gene. Our findings demonstrate a novel and unexpected effect of flavonoids on the processing quality of soybean.

show abstract

Section: Effect Of F3ʹh On Cooked Bean Hardnessmentioning

confidence: 65%

Flavonoid 3ʹ‐hydroxylase reduces Ca and Mg content in soybean seeds, resulting in decreased hardness of cooked beans

et al. 2022

Self Cite

View full text Add to dashboard Cite

show abstract

Genome-wide transcriptome analysis reveals key regulatory networks and genes involved in the determination of seed hardness in vegetable soybean

Wang,

Lin,

et al. 2024

Horticulture Research

View full text Add to dashboard Cite

Seed hardness is an important quality trait of vegetable soybean. To determine the factors underlying seed hardness, two landraces with contrasting seed hardness, Niumaohuang (low seed hardness) and Pixiansilicao (high seed hardness), were selected from 216 soybean accessions originating from 26 provinces in China. The contents of the main components in vegetable soybean seeds such as water, soluble sugar, starch, protein and oil were measured, and transcriptome analyses performed during five stages of seed developmental. Transcriptome analysis indicates that during the middle and late stages of seed development, a large number of genes involved in the synthesis or degradation of starch, storage protein, and fatty acids were differentially expressed, leading to differences in the accumulation of stored substances during seed maturation among Niumaohuang and Pixiansilicao. The activity of cell proliferation and the formation of cell walls in the middle and late stages of seed development may also affect the hardness of seeds to a certain extent. In addition, weighted gene co-expression network analysis (WGCNA) was undertaken to identify co-expressed gene modules and hub genes which regulate seed hardness. Overexpression of a candidate seed hardness regulatory hub gene, GmSWEET2, resulted in increased seed hardness. In this study, the important role of GmSWEET2 in regulating the hardness of vegetable soybean seeds was verified and numerous potential key regulators controlling seed hardness and the proportion of seed components were identified, laying the groundwork for improving the texture of vegetable soybean.

show abstract

QTL Analysis of Seed Cooking Quality using RIL Population in Black Soybean

Heo

Kim

Lee

et al. 2022

Korean J. Breed. Sci.

View full text Add to dashboard Cite

In Korea, black soybeans are traditionally consumed after cooking with rice to supplement protein and oil which are lacking in rice. Seed cooking quality including seed traits after cooking with rice, which is important for consumers, were so far not comprehensively considered during the process of breeding. In this study, we first evaluated seed quality after cooking with rice, we tested the correlation between seed cooking quality and seed water absorption ratio, and we attempted to identify the Quantitative trait locus(QTL)/gene using two recombinant inbred line (RIL) populations, i.e., Daepung × Socheong2 and Daepung × Ilpumgeomjeong. Based on phenotype and correlation analyses, the main factors affecting the hardness of soybeans cooked with rice may differ between RIL population. In the Daepung × Socheong2 RIL population, one QTL associated with seed hardness after cooking with rice was identified on chromosome 11, and Glyma.11g049600, encoding peroxidase, is proposed as a candidate gene. In the Daepung × Ilpumgeomjeong RIL population, two QTLs associated with seed hardness after cooking with rice were identified on chromosomes 7 and 19, one QTL related to seed water absorption on chromosome 3, and Glyma.19g092600 encoding pectin methylesterase inhibitor are proposed as candidate genes. This is the first study on soybean cooking quality after cooking with rice, and the locations of four related QTLs were identified. The results will be of use for future development of high-quality black soybean varieties with high consumer preference using molecular breeding methods.

show abstract

DNA marker-assisted evaluation of cooked bean hardness of three soybean progeny lines

Cited by 3 publications

References 28 publications

Flavonoid 3ʹ‐hydroxylase reduces Ca and Mg content in soybean seeds, resulting in decreased hardness of cooked beans

Flavonoid 3ʹ‐hydroxylase reduces Ca and Mg content in soybean seeds, resulting in decreased hardness of cooked beans

Genome-wide transcriptome analysis reveals key regulatory networks and genes involved in the determination of seed hardness in vegetable soybean

QTL Analysis of Seed Cooking Quality using RIL Population in Black Soybean

Contact Info

Product

Resources

About