Abstract
Soybean isoflavones are valuable in certain medicines, cosmetics, foods and feeds. Selection for high-isoflavone content in seeds along with agronomic traits is a goal of many soybean breeders. In our study, with 2 tables association mapping is a useful alternative to linkage mapping for the detection of marker-phenotype associations. Association analysis studies can be used to test for associations between molecular markers and target phenotype. The main objective of this study is to identify simple sequence repeat (SSR) markers associated with the soybean quality traits of isoflavones content. The four quality traits were evaluated in 135 soybean cultivar accessions from China, and the 135 accessions were genotyped with 100 SSR markers, analysis of population structure revealed three subgroups in the population. A total of 31 marker-trait associations related to the four traits were identified. According to the results, the association analysis in this study can be an effective method for QTL mapping and can help breeders to develop new approach for improving the content of isoflavones in soybean.
Highlights
Soybean (Glycine max) has had a long history as a domesticated plant, originated from the eleventh century BC in China (Stephen Barnes 2010) and become a popular crop plant in China and East Asia, where they have long been cultivated as an important nutritional component of diets and used in many foods, such as soybean oil, soybean sprout, paste, soymilk and tofu (Kim EH et al 2006)
Phenotypic analysis of isoflavone content According to the result of isoflavone content, the mean content of total isoflavone (TI) in different soybean varieties was 1579.14 μg/g, ranging from 479.32 to 2721.44 μg/g, with a coefficient of variation(CV) of 38.66%
The present study investigated a number of simple sequence repeat (SSR) marker associated with DZ、GC、GT and TI, and predicted some SSR markers related to the isoflavone contents in soybean seeds
Summary
Soybean (Glycine max) has had a long history as a domesticated plant, originated from the eleventh century BC in China (Stephen Barnes 2010) and become a popular crop plant in China and East Asia, where they have long been cultivated as an important nutritional component of diets and used in many foods, such as soybean oil, soybean sprout, paste, soymilk and tofu (Kim EH et al 2006). Several studies have shown some components in soybean possess the health benefits. Isoflavone, a naturally occurring plant chemicals belonging to a category of polyphenols in soybean, were recognized most likely one of the components responsible for the health benefits of soybean and play a potential role in therapeutic or preventive effects on a range of hormone-dependent conditions (Messina M et al 2006). These discoveries have resulted in the development and application of many functional foods and food supplements based on soybean isoflavones
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