Profiling and associations of seed nutritional characteristics in Chinese and USA soybean cultivars
Profiling and associations of seed nutritional characteristics in Chinese and USA soybean cultivars
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中国和美国大豆品种种子营养特性分析及关联
DOI：
10.1016/j.jfca.2021.103803
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发表时间：
2021-01-24
影响因子：
4.3
通讯作者：
Sun, Junming
中科院分区：
文献类型：
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作者：
Azam, Muhammad;Zhang, Shengrui;Sun, Junming
大豆是中国和美国重要的油料作物，具有丰富的营养和功能特性。大豆营养成分的形成受品种遗传背景和环境因素的影响。在这里，我们分析了218个中国和115个美国大豆品种的蛋白质，油，脂肪酸，可溶性糖和脂肪酸，这些品种在中国三个地方种植两年。不同品种、原产国和成熟度组间的营养特性差异显著（p < 0.05）。在美国品种中观察到较高水平的油（20.5%）、亚油酸（56.4%）、蔗糖（58.6 mg g（-1））、总可溶性糖（109 mg g（-1））和总糖（3，161.8 μ g g（-1）），而在中国品种中观察到较高水平的蛋白质（42.4%）和油酸（23.2%）。主成分分析结果表明，蛋白质、脂肪、油酸、亚油酸和脂肪酸是大豆品种的主要鉴别性状。此外，相关性分析显示了不同营养性状之间的各种有益关联。营养特性与地理因素（纬度、经度和海拔）的关系不同，表明品种来源对营养特性有显著影响。本研究揭示了中国和美国大豆品种的营养特性，并确定了可用于各种工业用途和旨在改善大豆营养特性的育种计划的独特品种。
Soybean is an important oilseed crop both in China and the USA owing to its nutritional and functional characteristics. The formation of nutritional components in soybean is influenced by the genetic background of cultivar as well as environmental factors. Here, we profiled protein, oil, fatty acids, soluble sugars and isoflavone in 218 Chinese and 115 USA soybean cultivars which were grown across three locations for two years in China. Significant differences (p < 0.05) were observed among the cultivars, countries of origin and maturity groups for all the nutritional characteristics measured. Higher levels of oil (20.5%), linoleic acid (56.4%), sucrose (58.6 mg g(-1)), total soluble sugars (109 mg g(-1)) and total isoflavone (3,161.8 mu g g(-1)) were observed in USA cultivars, while higher levels of protein (42.4%) and oleic acid (23.2%) were observed in Chinese cultivars. From the principal component analysis, protein, oil, oleic acid, linoleic acid and isoflavone were identified as the major discriminative characteristics in the soybean cultivars. Furthermore, correlation analysis presented various beneficial associations among the different nutritional traits. The nutritional characteristics varied in their associations with the geographical factors (latitude, longitude and altitude), indicating that the origin of the cultivars has a pronounced effect on the nutritional characteristics. This study reveals the profiles of nutritional characteristics of Chinese and USA soybean cultivars and also identified unique cultivars that can be utilized for various industrial uses and breeding programs aimed at improving soybean nutritional characteristics.