Molecular-assisted breeding for soybean with high oleic/low linolenic acid and elevated vitamin e in the seed oil

Authors: HAGELY, KATHERINE - University Of Missouri; KONDA, ANJI - University Of Nebraska; KIM, JEONG-HWA - University Of Missouri; CAHOON, EDGAR - University Of Nebraska; Bilyeu, Kristin

Submitted to: Molecular Breeding
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 10/26/2020
Publication Date: 1/7/2021
Citation: Hagely, K., Konda, A.R., Kim, J., Cahoon, E., Bilyeu, K.D. 2021. Molecular-assisted breeding for soybean with high oleic/low linolenic acid and elevated vitamin e in the seed oil. Molecular Breeding. 41. Article e3. https://doi.org/10.1007/s11032-020-01184-y.
DOI: https://doi.org/10.1007/s11032-020-01184-y

Interpretive Summary: Soybean value is determined from the oil and meal components. Soybean oil utilization is limited by it's functional qualities. Soybean oil generally contains high amounts of the beneficial health components related to vitamin E, but the most bioavailable form of vitamin E, alpha-tocopherol, is typically present at the lowest level of the tocopherols in soybean oil. The objective of this research was to develop resources to directly select with molecular markers for the elevated vitamin E trait in soybean oil and to use a molecular breeding approach to combine elevated vitamin E with the high oleic/low linolenic acid seed oil trait that improves oil functionality and nutrition. New soybean germplasm was developed that combined these important traits, and the seed oil was confirmed to contain the desired improvements.

Technical Abstract: The uses of vegetable oils are determined by functional properties arising from their chemical composition. Soybean oil was previously used in margarines and baked foods after partial hydrogenation to achieve heat and oxidative stability. This process, however, generates trans fats that are now excluded from food use because of cardiovascular health risks. Also present in soybean oil are the anti-oxidant tocopherols, with a-tocopherol (vitamin E) typically present as a minor component compared to y-tocopherol. Genetic improvement of the fatty acid profile and tocopherol profile is an attractive solution to increase the functional and health qualities of soybean oil. The objective of this research was to develop resources to directly select with molecular markers for the elevated vitamin E trait in soybean oil and to use a molecular breeding approach to combine elevated vitamin E with the high oleic/low linolenic acid seed oil trait that improves oil functionality and nutrition. New soybean germplasm was developed from the molecular breeding strategy that selected for alleles of six targeted genes. Seed oil from the novel soybean germplasm was confirmed to contain increased vitamin E a-tocopherol along with a high oleic acid/low linolenic acid profile.