{"title":"KASIIB 基因突变导致大豆种子中棕榈酸含量增加","authors":"Rachel Devereaux, Militza Carrero-Colón, Karen Hudson","doi":"10.1002/aocs.12827","DOIUrl":null,"url":null,"abstract":"<p>The plasticity of the lipid profile of soybean oil has made the soybean a crop with value in feed, food and industrial uses. Soybean oil typically consists of approximately 10% of the fully saturated palmitic acid, which has value for industrial purposes, however it is generally undesirable in food applications. Two soybean <i>KASII</i> (ketoacyl-ACP synthase II) genes have been previously implicated in the control of seed palmitic acid levels. Using forward genetics, we isolated four novel alleles in the <i>GmKASIIB</i> gene that result in increased levels of palmitic acid, ranging from 13% to 16% of the total fatty acid content, over multiple seasons in the field. Three of the <i>KASIIB</i> mutations result in independent amino acid substitutions at conserved positions in the KASII protein, and one single nucleotide polymorphism is likely to cause aberrant splicing of the <i>KASIIB</i> transcript. These new mutations can be used in breeding applications to increase palmitic acid content and to probe the control of fatty acid biosynthesis in soybean seeds.</p><p>New alleles of the <i>GmKASIIb</i> gene result in increased levels of palmitic acid in soybean seeds.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":null,"pages":null},"PeriodicalIF":1.9000,"publicationDate":"2024-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Mutations in KASIIB result in increased levels of palmitic acid in soybean seeds\",\"authors\":\"Rachel Devereaux, Militza Carrero-Colón, Karen Hudson\",\"doi\":\"10.1002/aocs.12827\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>The plasticity of the lipid profile of soybean oil has made the soybean a crop with value in feed, food and industrial uses. Soybean oil typically consists of approximately 10% of the fully saturated palmitic acid, which has value for industrial purposes, however it is generally undesirable in food applications. Two soybean <i>KASII</i> (ketoacyl-ACP synthase II) genes have been previously implicated in the control of seed palmitic acid levels. Using forward genetics, we isolated four novel alleles in the <i>GmKASIIB</i> gene that result in increased levels of palmitic acid, ranging from 13% to 16% of the total fatty acid content, over multiple seasons in the field. Three of the <i>KASIIB</i> mutations result in independent amino acid substitutions at conserved positions in the KASII protein, and one single nucleotide polymorphism is likely to cause aberrant splicing of the <i>KASIIB</i> transcript. These new mutations can be used in breeding applications to increase palmitic acid content and to probe the control of fatty acid biosynthesis in soybean seeds.</p><p>New alleles of the <i>GmKASIIb</i> gene result in increased levels of palmitic acid in soybean seeds.</p>\",\"PeriodicalId\":17182,\"journal\":{\"name\":\"Journal of the American Oil Chemists Society\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":1.9000,\"publicationDate\":\"2024-03-05\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of the American Oil Chemists Society\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1002/aocs.12827\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of the American Oil Chemists Society","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/aocs.12827","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Mutations in KASIIB result in increased levels of palmitic acid in soybean seeds
The plasticity of the lipid profile of soybean oil has made the soybean a crop with value in feed, food and industrial uses. Soybean oil typically consists of approximately 10% of the fully saturated palmitic acid, which has value for industrial purposes, however it is generally undesirable in food applications. Two soybean KASII (ketoacyl-ACP synthase II) genes have been previously implicated in the control of seed palmitic acid levels. Using forward genetics, we isolated four novel alleles in the GmKASIIB gene that result in increased levels of palmitic acid, ranging from 13% to 16% of the total fatty acid content, over multiple seasons in the field. Three of the KASIIB mutations result in independent amino acid substitutions at conserved positions in the KASII protein, and one single nucleotide polymorphism is likely to cause aberrant splicing of the KASIIB transcript. These new mutations can be used in breeding applications to increase palmitic acid content and to probe the control of fatty acid biosynthesis in soybean seeds.
New alleles of the GmKASIIb gene result in increased levels of palmitic acid in soybean seeds.
期刊介绍：
The Journal of the American Oil Chemists’ Society (JAOCS) is an international peer-reviewed journal that publishes significant original scientific research and technological advances on fats, oils, oilseed proteins, and related materials through original research articles, invited reviews, short communications, and letters to the editor. We seek to publish reports that will significantly advance scientific understanding through hypothesis driven research, innovations, and important new information pertaining to analysis, properties, processing, products, and applications of these food and industrial resources. Breakthroughs in food science and technology, biotechnology (including genomics, biomechanisms, biocatalysis and bioprocessing), and industrial products and applications are particularly appropriate.
JAOCS also considers reports on the lipid composition of new, unique, and traditional sources of lipids that definitively address a research hypothesis and advances scientific understanding. However, the genus and species of the source must be verified by appropriate means of classification. In addition, the GPS location of the harvested materials and seed or vegetative samples should be deposited in an accredited germplasm repository. Compositional data suitable for Original Research Articles must embody replicated estimate of tissue constituents, such as oil, protein, carbohydrate, fatty acid, phospholipid, tocopherol, sterol, and carotenoid compositions. Other components unique to the specific plant or animal source may be reported. Furthermore, lipid composition papers should incorporate elements of yeartoyear, environmental, and/ or cultivar variations through use of appropriate statistical analyses.
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