Identification of Quantitative Trait Loci (QTL) Underlying Protein, Oil, and Five Major Fatty Acids’ Contents in Soybean

Masum Akond,David A. Lightfoot,Shiming Liu,Nacer Bellaloui,My Abdelmajid Kassem,Melanie Boney,Khalid Meksem,Stella K. Kantartzi

doi:10.4236/ajps.2014.51021

Masum Akond, David A. Lightfoot + Show 6 more

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https://doi.org/10.4236/ajps.2014.51021

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Abstract

Improved seed composition in soybean [Glycine max (L.) Merr.] for protein and oil quality is one of the major goals of soybean breeders. A group of genes that act as quantitative traits with their effects can alter protein, oil, palmitic, stearic, oleic, linoleic, and linolenic acids percentage in soybean seeds. The objective of this study was to identify Quantitative Trait Loci (QTL) controlling protein, oil, and fatty acids content in a set of F5:8 RILs derived from a cross between lines, ‘MD 96-5722’ and ‘Spencer’ using 5376 Single Nucleotide Polymorphism (SNP) markers from the Illumina Infinium SoySNP6K BeadChip array. QTL analysis used WinQTL Cart 2.5 software for composite interval mapping (CIM). Identified, were; one protein content QTL on linkage group (LG-) B2 or chromosome (Chr_) 14; 11 QTL associated with oil content on six linkage groups LG-N (Chr_3), LG-A1 (Chr_5), LG-K (Chr_9), LG-F (Chr_13), LG-B2 (Chr_14), and LG-J (Chr_16); and sixteen QTL for five major fatty acids (palmitic, stearic, oleic, linoleic, and linolenic acids) on LG-N (Chr_3), LG-F (Chr_13), LG-B2 (Chr_14), LG-E (Chr_15), LG-J (Chr_16), and LG-G (Chr_18). The SNP markers closely linked to the QTL reported here will be useful for development of cultivars with altered oil and fatty acid compositions in soybean breeding programs.

Highlights

IntroductionProtein and oil are the primary seed quality traits of interest for soybean but recently there is increased demand for altered oil components i.e., fatty acids for biofuel and human consumption
The objective of this study was to identify Quantitative Trait Loci (QTL) associated with protein, oil and five major fatty acids in theMD96-5722 by ‘Spencer’ recombinant inbred lines (RILs) population
Variations among RIL lines were narrow for protein (CV = 3.57%) and oil (4.74%) but was wider for fatty acids components

Summary

Introduction

Protein and oil are the primary seed quality traits of interest for soybean but recently there is increased demand for altered oil components i.e., fatty acids for biofuel and human consumption. The oil quality depends on its fatty acid composition that affects nutritional value, flavor and stability of the soybean oil. Low percentage of palmitic acid in soybean oil is desirable for edible oils which may be able to reduce the risk of coronary disease [4,5]. A diet with high oleic acid, like olive oil, has reduced cholesterol that can affect positively arteriosclerosis and heart disease [6].

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