Genome-wide association mapping of QTL underlying seed oil and protein contents of a diverse panel of soybean accessions
Genome-wide association mapping of QTL underlying seed oil and protein contents of a diverse panel of soybean accessions
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DOI：
10.1016/j.plantsci.2017.04.013
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发表时间：
2018-01-01
期刊：
影响因子：
5.2
通讯作者：
Qiu, Li-juan
中科院分区：
文献类型：
--
作者：
Li, Ying-hui;Reif, Jochen C.;Qiu, Li-juan
为了研究大豆籽粒脂肪和蛋白质含量变异的遗传基础，利用1536个SNPs对421个主要中国大豆品种进行了基因分型，这些SNPs大多来自与酰脂代谢相关的候选基因和含有已知QTL的区域。种子含油量和蛋白质含量各有6个显著相关，分别解释了2.7-5.9%的表型变异。6个关联出现在已知QTL内或附近，其余为推测的新QTL。10个显著关联影响脂肪含量而不降低蛋白质含量，反之亦然。其中一个SNP是多效性的，对脂肪和蛋白质含量的影响相反。通过将关联作图的结果与已知的QTL信息和组织特异性表达数据相结合，表明覆盖Map-6076和-6077的遗传区域参与了大豆含油量的控制。在大豆遗传改良过程中，该区域经历了强烈的选择。我们的结果不仅证实和完善了已知QTL的定位，而且通过鉴定对种子蛋白质和脂肪含量具有多效性的新关联，有助于进一步阐明大豆种子蛋白质和脂肪含量的遗传结构。
To investigate the genetic basis of variation in oil and protein contents in soybean seeds, a diverse collection of 421 mainly Chinese soybean cultivars was genotyped using 1536 SNPs, mostly from candidate genes related to acyl-lipid metabolism and from regions harboring known QTL. Six significant associations were identified for each of seed oil and protein contents which individually explained 2.7-5.9% of the phenotypic variance. Six associations occurred in or near known QTL and the remaining are putative novel QTL. Ten significant associations influenced the oil content without decreasing protein content, and vice versa. One SNP was pleiotropic, with opposite effects on oil and protein contents. The genetic region covering Map-6076 and-6077 was shown to be involved in controlling oil content in soybean by integrating the results of association mapping with information on known QTL and tissue-specific expression data. This region was subject to strong selection during the genetic improvement of soybean. Our results not only confirm and refine the map positions of known QTL but also contribute to a further elucidation of the genetic architecture of protein and oil contents in soybean seeds by identifying new associations exhibiting pleiotropic effects on seed protein and oil contents.