Abstract
Soybean is the second largest source of oil worldwide. Developing soybean varieties with high levels of oleic acid is a primary goal of the soybean breeders and industry. Edible oils containing high level of oleic acid and low level of linoleic acid are considered with higher oxidative stability and can be used as a natural antioxidant in food stability. All developed high oleic acid soybeans carry two alleles; GmFAD2-1A and GmFAD2-1B. However, when planted in cold soil, a possible reduction in seed germination was reported when high seed oleic acid derived from GmFAD2-1 alleles were used. Besides the soybean fatty acid desaturase (GmFAD2-1) subfamily, the GmFAD2-2 subfamily is composed of five members, including GmFAD2-2A, GmFAD2-2B, GmFAD2-2C, GmFAD2-2D, and GmFAD2-2E. Segmental duplication of GmFAD2-1A/GmFAD2-1B, GmFAD2-2A/GmFAD2-2C, GmFAD2-2A/GmFAD2-2D, and GmFAD2-2D/GmFAD2-2C have occurred about 10.65, 27.04, 100.81, and 106.55 Mya, respectively. Using TILLING-by-Sequencing+ technology, we successfully identified 12, 8, 10, 9, and 19 EMS mutants at the GmFAD2-2A, GmFAD2-2B, GmFAD2-2C, GmFAD2-2D, and GmFAD2-2E genes, respectively. Functional analyses of newly identified mutants revealed unprecedented role of the five GmFAD2-2A, GmFAD2-2B, GmFAD2-2C, GmFAD2-2D, and GmFAD2-2E members in controlling the seed oleic acid content. Most importantly, unlike GmFAD2-1 members, subcellular localization revealed that members of the GmFAD2-2 subfamily showed a cytoplasmic localization, which may suggest the presence of an alternative fatty acid desaturase pathway in soybean for converting oleic acid content without substantially altering the traditional plastidial/ER fatty acid production.
Highlights
Soybean oil is the one of the most consumed vegetable oils worldwide
GmFAD2-1A and GmFAD2-1B are located on chromosomes Chrs.10 and 20, respectively
GmFAD2-2A and GmFAD2-2B are located in Tandem in Chr.19, whereas
Summary
Soybean oil is the one of the most consumed vegetable oils worldwide. Soybean oil’s utilization is determined by its fatty acid composition. The content of oleic acid (18:1, ω-9) in soybean oil is about 18–20% [1]. Consumption of oil with high oleic acid content is desirable because this monounsaturated fatty acid improves shelf life and reduces the need for hydrogenation [2]. Oil high in oleic acid and low in saturated fatty acids are desired by the biodiesel industry, in order to improve the oxidative stability while increasing cold flow [3]. Mutations can be artificially induced by mutagenic agents and their utilization for production of new superior varieties of species from the traditional variety [4]
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