Abstract
Linoleic acid (C18:2) is an important polyunsaturated fatty acid in the seed oil of many crops. Here, we report that mutations in the promoter, intron and CDS of the FAD2 genes SalFAD2.LIA1 and SalFAD2.LIA2 generate three alleles LIA1a, LIA1b and lia1 and two alleles LIA2 and lia2, respectively, controlling the C18:2 variation (4.4–32.7%) in yellow mustard. The allelic effect on increasing C18:2 content is LIA1a > LIA1b > lia1, LIA2 > lia2, and LIA1a > LIA2. The five FAD2 alleles each contain two exons, one intron and a promoter adjacent to exon 1. LIA1a has a 1152 bp CDS, a 1221 bp intron with promoter function and a 607 bp promoter. Compared with LIA1a, the intron of LIA1b has reduced promoter activity and that of LIA2 and lia2 has no promoter function due to extensive SNP and indel mutations. lia1 differed from LIA1b by having an insertion of 1223 bp retrotransposon in its intron. lia2 with mutations in the promoter has reduced promoter activity compared with LIA2. This study revealed that complex quantitative variation of trait phenotype in plants could be modulated by multiple alleles of oligogenic loci resulting from mutations in the regulatory region and CDS.
Highlights
Polyunsaturated fatty acids including linoleic (C18:2) and linolenic (C18:3) acids are the major components of seed storage lipids in higher plants and important factors in determining the qualities of edible oil such as oxidative stability[1] and nutritional value[2]
We report that mutations in the promoter, intron and coding DNA sequence (CDS) of two FAD2 generate multiple alleles modulating the quantitative variation of C18:2 content in yellow mustard
Y1798 × Y1801 and Y1798 × Y514 were 10.2% and 6.9%, which were significantly lower than the mid-parent values of 18.6% (t = 9.80, p < 0.01) and 8.8% (t = 2.60, p < 0.01), respectively (Table 1; Supplementary Fig. S1), suggesting a partial dominance of the low over both high and medium C18:2 contents
Summary
Polyunsaturated fatty acids including linoleic (C18:2) and linolenic (C18:3) acids are the major components of seed storage lipids in higher plants and important factors in determining the qualities of edible oil such as oxidative stability[1] and nutritional value[2]. It has been reported that mutations in the coding DNA sequence (CDS) of FAD2 are correlated with the increase of oleic acid (C18:1) content in B. napus[14,15,16] and B. rapa[17]. The high C18:1 content of line Jo4072 could be resulted from the transition at nucleotide 484 in the CDS of FAD2 in B. rapa[17] It is worth-noting that the function of the encoded enzyme, the Agriculture and Agri-Food Canada, Saskatoon Research and Development Centre, 107 Science Place, Saskatoon, SK, S7N 0X2, Canada. We report that mutations in the promoter, intron and CDS of two FAD2 generate multiple alleles modulating the quantitative variation of C18:2 content in yellow mustard
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