Identification of quantitative trait loci associated with boiled seed hardness in soybean

Hirata, Keiichiro; Masuda, R.; Tsubokura, Yasutaka; Yasui, Takeshi; Yamada, Tetsuya; Takahashi, Koji; Nagaya, Taiko; Sayama, Takashi; Ishimoto, Masao; Hajika, Makita

doi:10.1270/jsbbs.64.362

Cited by 18 publications

(34 citation statements)

References 18 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…For example, cultivated soybeans show different degrees of seed coat permeability that are controlled by quantitative trait loci (17,18). Recently, a quantitative trait locus encoding calcineurin-like protein, GmHs1-1, was isolated by map-based cloning and reported to contribute to hardseededness in soybean with unknown mechanism (20).…”

Section: Discussionmentioning

confidence: 99%

“…Chemical composition analysis revealed that the impermeable seeds contained a higher amount of hydroxylated fatty acids than permeable seeds (14). At the molecular level, seed hardness has been identified as a quantitative trait in soybean (17,18). With quantitative trait locus marker analysis, two single nucleotide polymorphism alleles were found to be associated with a seed coat permeability trait in various soybean cultivars (19,20).…”

mentioning

confidence: 99%

See 1 more Smart Citation

A class II KNOX gene, KNOX4 , controls seed physical dormancy

Chai

Zhou

Molina

et al. 2016

Proc. Natl. Acad. Sci. U.S.A.

View full text Add to dashboard Cite

Physical dormancy of seed is an adaptive trait that widely exists in higher plants. This kind of dormancy is caused by a waterimpermeable layer that blocks water and oxygen from the surrounding environment and keeps embryos in a viable status for a long time. Most of the work on hardseededness has focused on morphological structure and phenolic content of seed coat. The molecular mechanism underlying physical dormancy remains largely elusive. By screening a large number of Tnt1 retrotransposontagged Medicago truncatula lines, we identified nondormant seed mutants from this model legume species. Unlike wild-type hard seeds exhibiting physical dormancy, the mature mutant seeds imbibed water quickly and germinated easily, without the need for scarification. Microscopic observations of cross sections showed that the mutant phenotype was caused by a dysfunctional palisade cuticle layer in the seed coat. Chemical analysis found differences in lipid monomer composition between the wild-type and mutant seed coats. Genetic and molecular analyses revealed that a class II KNOTTED-like homeobox (KNOXII) gene, KNOX4, was responsible for the loss of physical dormancy in the seeds of the mutants. Microarray and chromatin immunoprecipitation analyses identified CYP86A, a gene associated with cutin biosynthesis, as one of the downstream target genes of KNOX4. This study elucidated a novel molecular mechanism of physical dormancy and revealed a new role of class II KNOX genes. Furthermore, KNOX4-like genes exist widely in seed plants but are lacking in nonseed species, indicating that KNOX4 may have diverged from the other KNOXII genes during the evolution of seed plants.S eed dormancy is a complex adaptive trait of higher plants that allows embryos to survive extended periods of unfavorable environmental conditions (1). Over the course of evolution, plant seeds have evolved diverse dormancy forms in response to various climates to maintain viability (2). Physical dormancy, also termed hardseededness, is an exogenous dormancy caused by a water-impermeable hard seed coat. Physical dormancy plays a key role in protecting seeds against microbial attacks and predators and maintaining seed banks in soils (3-5). This type of dormancy has been found in at least 17 plant families and is very common in legume species (2, 6, 7). Seed exhibiting physical dormancy is characterized by specific morphological features, including a water-impermeable palisade cell layer covered by intact cuticles in the hard seed coat. This structure blocks water and oxygen from its surrounding environment and preserves seeds in a viable status for a long time, sometimes for more than hundreds of years (8). Another common type of seed dormancy is physiological dormancy, which is caused by endogenous factors (e.g., abscisic acid) in embryos. Most molecular studies on seed dormancy have focused on physiological dormancy, using model species Arabidopsis thaliana (9, 10).However, A. thaliana seed is water-permeable, and thus not a suitable model to study physical dor...

show abstract

Section: Discussionmentioning

confidence: 99%

mentioning

confidence: 99%

A class II KNOX gene, KNOX4 , controls seed physical dormancy

Chai

Zhou

Molina

et al. 2016

Proc. Natl. Acad. Sci. U.S.A.

View full text Add to dashboard Cite

show abstract

“…Soybeans were planted and grown in the experimental field at NARO Institute of Crop Science (NICS), Ibaraki, Japan, in 2013 according to the method previously described. 7 The sowing date of Natto-shoryu, Hyoukei-kuro 3, and their progenies was June 25, and that of other cultivars was June 18. Soybean cultivars grown in different locations in 2013 were collected from Kumamoto (Southern area of Japan) and Akita (Northern region of Japan) prefectures as described in Table 1.…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

“…An RIL population derived from a cross between two Japanese cultivars, Natto-shoryu and Hyoukei-kuro 3, was prepared according to a previously described method. 7 To survey the candidate genetic region and validate the effect of a major QTL (qHbs3-1), we selected a heterozygous plant of the fifth filial generation (F 5 ) from the RIL population using DNA markers in the region proximal to the QTL. The residual heterozygous line (RHL) 16 in the F 5 generation was self-fertilized, and the resultant F 6 plants were harvested individually in 2011.…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

“…6 Previously, we identified two significantly stable QTLs, qHbs3-1 and qHbs6-1, on chromosomes 3 and 6, respectively, for hardness of cooked soybean cotyledons. 7 Japanese soybean cultivars, "Natto-shoryu" and "Hyoukei-kuro 3", and a recombinant inbred line (RIL) population derived from a cross between them were used for our previous study. Natto-shoryu showed more than twice the breaking stress of the cotyledon as that of Hyoukei-kuro 3.…”

Section: ■ Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Relationship between Mutations of the Pectin Methylesterase Gene in Soybean and the Hardness of Cooked Beans

Toda

Hirata

Masuda

et al. 2015

J. Agric. Food Chem.

Self Cite

View full text Add to dashboard Cite

Hardness of cooked soybeans [Glycine max (L). Merr.] is an important attribute in food processing. We found one candidate gene, Glyma03g03360, to be associated with the hardness of cotyledons of cooked soybeans, based on a quantitative trait locus and fine-scale mapping analyses using a recombinant inbred line population developed from a cross between two Japanese cultivars, "Natto-shoryu" and "Hyoukei-kuro 3". Analysis of the DNA sequence of Glyma03g03360, a pectin methylesterase gene homologue, revealed three patterns of mutations, two of which result in truncated proteins and one of which results in an amino acid substitution. The truncated proteins are presumed to lack the enzymatic activity of Glyma03g03360. We classified 24 cultivars into four groups based on the sequence of Glyma03g03360. The texture analysis using the 22 cultivars grown in different locations indicated that protein truncation of Glyma03g03360 resulted in softer cotyledons of cooked soybeans, which was further confirmed by texture analysis performed using F2 populations of a cross between "Enrei" and "LD00-3309", and between "Satonohohoemi" and "Sakukei 98". A positive correlation between hardness and calcium content implies the possible effect of calcium binding to pectins on the hardness of cooked soybean cotyledons.

show abstract

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

Identification of quantitative trait loci associated with boiled seed hardness in soybean

Cited by 18 publications

References 18 publications

A class II KNOX gene, KNOX4 , controls seed physical dormancy

A class II KNOX gene, KNOX4 , controls seed physical dormancy

Relationship between Mutations of the Pectin Methylesterase Gene in Soybean and the Hardness of Cooked Beans

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

Contact Info

Product

Resources

About