Location: Sugarbeet and Bean ResearchTitle: Genome-wide association study for nutritional composition traits in cooked common bean seeds
|KATUURAMU, DENNIS - Michigan State University|
|Porch, Timothy - Tim|
Submitted to: Molecular Breeding
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 2/23/2018
Publication Date: 3/25/2018
Citation: Katuuramu, D.N., Hart, J.P., Porch, T.G., Grusak, M.A., Cichy, K.A. 2018. Genome-wide association study for nutritional composition traits in cooked common bean seeds. Molecular Breeding. 38:44. https://doi.org/10.1007/s11032-018-0798-x.
Interpretive Summary: Dry bean seeds are a rich source of protein and minerals and there is genetic variability for these components of the seed. We conducted screening of a diversity panel of over 200 bean lines for the protein, zinc, potassium, calcium, phosphorous, and phytic acid concentrations levels in cooked seed. Consistent positive correlations among seed protein, Zn, and K concentration was observed. This can potentially allow the simultaneous selection for these traits to be conducted successfully in a breeding program. We also conducted genome wide association analysis to identify genomic regions associated with each these seed nutritional components and significant SNP-trait associations were found on chromosomes Pv01, Pv02, Pv03, Pv04, Pv06, Pv10, and Pv11. These results will be applied to nutritional quality breeding efforts to biofortify common bean through genomics-assisted breeding.
Technical Abstract: Seed nutrients in legumes are important for human health, particularly in developing countries with heavy reliance on plant-based diets, and amongst vegetarians in developed nations. Here we report on our efforts to uncover the genetic basis underlying the phenotypic variation for protein, zinc, calcium concentrations, and iron bioavailability present in 206 accessions of dry bean (Phaseolus vulgaris L.) from the Andean Diversity Panel (ADP). We used 8,111 single nucleotide polymorphisms (SNPs) generated with genotyping-by-sequencing (GBS) to examine the allelic variants’ associations with seed protein, zinc, and calcium concentrations, and iron bioavailability in the 206 ADP accessions grown over two years in Michigan. These efforts identified phenotypic variation among the ADP genotypes for each of the traits, with the highest variation (5.4 fold) found for cooked seed iron bioavailability. In addition, significant SNP-trait associations were found for all traits and explained from 6.3 to 13.2 % of the phenotypic variation. These results expand the current understanding of the genetic architecture underlying these complex nutritional quality traits and iron bioavailability in dry beans. Furthermore, they have utility for future nutritional quality breeding efforts to better biofortify dry bean through genomics-assisted breeding.