Novel <i>FAD2–1A</i> Alleles Confer an Elevated Oleic Acid Phenotype in Soybean Seeds

Thapa, Rima; Carrero‐Colón, Militza; Crowe, Marissa; Gaskin, Erik; Hudson, Karen A.

doi:10.2135/cropsci2015.06.0339

Cited by 24 publications

(22 citation statements)

References 23 publications

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“…Mutants were backcrossed to wild‐type Williams 82 in 2013 and F 1 plants were grown in the field in 2014. Fatty acid profiling on five‐seed bulks and seed chips from segregating F 2 populations was performed by gas chromatography (Thapa et al, 2016). Briefly, five‐seed bulks or chips from single F 2 seeds were extracted in 3 or 0.5 mL, respectively, of 8:5:2 Chloroform/Hexane/MeOH overnight.…”

Section: Methodsmentioning

confidence: 99%

New Alleles of FATB1A to Reduce Palmitic Acid Levels in Soybean

2016

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In conventional elite soybean [Glycine max (L.) Merr.] varieties palmitic acid typically constitutes 10% of the total seed oil. Palmitic acid is a saturated fat linked to increased cholesterol levels, and reducing levels of saturated fats in soybean oil is a target for soybean improvement. To identify novel and useful variation that could help in reducing palmitic acid levels in soybean, we screened a chemically mutagenized population. Two lines with reduced levels of seed palmitic acid were identified, and each line had a 30% reduction in palmitic acid. Both lines carried distinct mutations in the FATB1A (Glyma.05G012300) gene that co‐segregated with the reduced palmitic acid phenotype. One line carried a single base change that disrupted the splicing of the FATB1A mRNA, and the second contained a missense mutation (aspartic acid substituted for glycine) in a conserved domain of the FATB1 enzyme. Molecular markers were designed that will enable breeders to follow these new FATB1A mutant alleles in plant populations to facilitate gene stacking for oil improvement.

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Section: Methodsmentioning

confidence: 99%

New Alleles of FATB1A to Reduce Palmitic Acid Levels in Soybean

2016

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“…Previous reports showed that some natural variations in FAD2 orthologs resulted in an elevated C18:1/C18:2 ratio in oil seed crops with C18:2 as the major fatty acid [10,11,14,23,24,25]. Thus it is feasible to find some natural FAD2 dysfunction variants in Idesia ploycarpa .…”

Section: Resultsmentioning

confidence: 99%

A Conserved Glycine Is Identified to be Essential for Desaturase Activity of IpFAD2s by Analyzing Natural Variants from Idesia polycarpa

Zhang

Feng

et al. 2018

IJMS

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High amounts of polyunsaturated fatty acids (PUFAs) in vegetable oil are not desirable for biodiesel or food oil due to their lower oxidative stability. The oil from Idesia polycarpa fruit contains 65–80% (mol%) linoleic acid (C18:2). Therefore, development of Idesia polycarpa cultivars with low PUFAs is highly desirable for Idesia polycarpa oil quality. Fatty acid desaturase 2 (FAD2) is the key enzyme converting oleic acid (C18:1) to C18:2. We isolated four FAD2 homologs from the fruit of Idesia polycarpa. Yeast transformed with IpFAD2-1, IpFAD2-2 and IpFAD2-3 can generate appreciable amounts of hexadecadienoic acid (C16:2) and C18:2, which are not present in wild-type yeast cells, revealing that the proteins encoded by these genes have Δ12 desaturase activity. Only trace amounts of C18:2 and little C16:2 were detected in yeast cells transformed with IpFAD2-4, suggesting IpFAD2-4 displays low activity. We also analyzed the activity of several FAD2 natural variants of Idesia polycarpa in yeast and found that a highly conserved Gly376 substitution caused the markedly reduced products catalyzed by IpFAD2-3. This glycine is also essential for the activity of IpFAD2-1 and IpFAD2-2, but its replacement in other plant FAD2 proteins displays different effects on the desaturase activity, suggesting its distinct roles across plant FAD2s proteins.

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“…Recent research in soybean fatty acid modification is including the identification of SNP-based functional markers to directly detect fatty acid mutant alleles (SHI et al, 2015), the development of NIRS calibrations for rapid phenotyping of soybean fatty acid composition (KARN et al, 2017), or the integration of novel alleles for stabilizing soybean oil properties (e.g. THAPA et al, 2016). Moreover, the case of linolenic acid concentration illustrates the dilemma in breeding for improved food safety: While a reduction of linolenic acid reduces the risk of toxic trans-fatty acid formation, higher levels of linolenic acid are desirable from a nutrition physiology viewpoint, as linolenic is an important omega-3 fatty acid in human diets serving as the precursor for important long-chain polyunsaturated fatty acids such as eicosapentaenoic acid (C20:5-omega-2) or docosahexaenoic acid (C22:6-omega-3).…”

Section: Lectinsmentioning

confidence: 99%

From proteomics to ionomics: Soybean genetic improvement for better food safety

2018

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Soybean is a major protein and oilseed crop for food and livestock feed production, which is increasingly utilized in the food industry due to its favorable protein content and a superior overall seed composition with a high nutritional value. However, some of the soybean seed components have the potential to reduce the value of soy-food products as they are posing different food safety risks. Therefore, the objective of the present review was to evaluate options of soybean genetic improvement for the development of food-grade soybeans with a focus on food safety traits. To date, useful genetic variation in soybean germplasm collections and breeding materials has been described for protein components such as allergens or anti-nutritional factors, for fatty acid composition relevant to food safety, and for toxic heavy metal accumulation. Due to the progress in genomic research, genetic markers are available for assisting the introgression of major food safety traits into breeding populations, and the genetic mechanisms behind particular food safety traits have been clarified. Moreover, analytical methods from the fields of proteomics or ionomics are helpful for validating selection response and for monitoring quality features across genotypes. As consumer demand for food safety is steadily increasing, plant breeding approaches are gaining in importance as they can provide high-quality soybean raw materials to the food industry. For implementing better food safety on the consumer level, however, it appears that coordinated action between plant breeding and genetic research, food processing and marketing of products needs to be developed.

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Novel FAD2–1A Alleles Confer an Elevated Oleic Acid Phenotype in Soybean Seeds

Cited by 24 publications

References 23 publications

New Alleles of FATB1A to Reduce Palmitic Acid Levels in Soybean

New Alleles of FATB1A to Reduce Palmitic Acid Levels in Soybean

A Conserved Glycine Is Identified to be Essential for Desaturase Activity of IpFAD2s by Analyzing Natural Variants from Idesia polycarpa

From proteomics to ionomics: Soybean genetic improvement for better food safety

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