大豆R6期籽粒氨基酸含量的全基因组关联分析

Genome-wide association study for amino acid content at R6 stage in soybean(Glycine max L.) seed

为解析大豆R6期籽粒氨基酸含量的遗传机制,本研究利用264份大豆种质资源材料在2020年和2021年测定了与菜用大豆食味品质相关的精氨酸、丙氨酸、谷氨酸和天冬氨酸含量,并进行全基因组关联分析(GWAS)。结果表明,2年共检测到89个与大豆R6期籽粒4种氨基酸含量显著关联的SNP位点,其中有5个标记能同时被2年或2个性状重复检测到,分别为S03_40647948(Chr.3)、S05_2727464(Chr.5)、S10_4122977(Chr.10)、S17_34559022(Chr.17)和S19_48541685(Chr.19),单个位点可以解释11.25%~28.19%的表型变异解,其中Chr.17上的标记S17_34559022在2020年和2021年被共同检测到与谷氨酸含量显著关联,属稳定遗传的位点。共挖掘出9个候选基因,其中ZIP蛋白(zinc finger family protein)、转录因子bHLH(bHLH DNA-binding superfamily protein)、生长素反应蛋白家族(auxin-responsive protein family)和天冬氨酸蛋白酶家族蛋白(aspartyl protease family protein),可能是影响菜用大豆氨基酸代谢的重要基因。本研究挖掘到的5个氨基酸含量主效SNP位点和9个候选基因,有助于解析大豆R6期籽粒氨基酸含量的遗传基础及其调控机制,为菜用大豆食味品质遗传改良奠定了基础。

In order to analyze the genetic mechanism of amino acid content in soybean seeds at R6 stage,the contents of arginine,alanine,glutamic acid,and aspartic acid related to flavor quality of vegetable soybean were determined using 264 soybean germplasm materials in 2020 and 2021,and genome-wide association analysis(GWAS)was performed.The results showed that a total of 89 SNP loci were significantly associated with the contents of four amino acids at R6 stage in soybean in two years,among which 5 SNPs[S03_40647948(Chr.3),S05_2727464(Chr.5),S10_4122977(Chr.10),S17_34559022(Chr.17),and S19_48541685(Chr.19)]could be repeatedly detected by two years or two traits,respectively,which explained 11.25%-28.19%of phenotypic variation.The SNP marker S17_34559022 on Chr.17 was significantly associated with glutamic acid content in different environments,which belonged to a stable genetic locus.A total of 9 candidate genes were excavated,including bHLH(bHLH DNA-binding superfamily protein),auxin-responsive protein family,and aspartyl protease family protein,it may be an important gene that affected amino acid content.In this study,5 amino acid content dominant SNP sites and 9 candidate genes were excavated,which provided an insight into the genetic basis of amino acid content in soybean seed at R6 stage and laid a foundation for further mechanism exploration and breeding for flavor quality of vegetable soybean.