The sucrose concentration in soybean seed significantly affects the flavor of soybean‐derived products. In this study, an association panel of 178 elite accessions and 33,149 single‐nucleotide polymorphisms (SNPs) was utilized to identify quantitative trait nucleotides (QTNs) of sucrose concentration in soybean seeds by genome‐wide association study (GWAS). Five QTNs (rs2688589, rs29026218, rs5926884, rs6886889, and rs10299216) distributed across five genomic regions in five chromosomes were identified in two or more locations by GWAS. A total of 60 candidate genes near the 200‐kb flanking region of these five identified loci were identified. Three of these genes (Glyma.04G032600, Glyma.04G034600, and Glyma.11G092100) have been reported to be involved in the process of sugar biosynthesis. Based on gene‐based association and haplotype analyses, a total of 35 SNPs from 10 genes associated with sucrose concentration were identified. Of them, Glyma.04G032600 was the only gene that has been reported to be related to sucrose content; the other nine genes were novel and may be associated with sucrose content. These beneficial alleles and candidate genes may be of great value in improving sucrose content in soybean seeds.

中文翻译：

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基于高通量测序的大豆（Glycine max L.）种子中蔗糖浓度的全基因组关联分析

大豆种子中的蔗糖浓度显着影响大豆衍生产品的风味。在这项研究中，通过全基因组关联研究（GWAS），利用178个优良种质和33,149个单核苷酸多态性（SNP）的关联小组来鉴定大豆种子中蔗糖浓度的定量性状核苷酸（QTN）。GWAS在两个或多个位置鉴定了分布在五个染色体中五个基因组区域的五个QTN（rs2688589，rs29026218，rs5926884，rs6886889和rs10299216）。在这五个已鉴定基因座的200-kb侧翼区域附近总共鉴定了60个候选基因。这些基因中的三个（Glyma.04G032600，Glyma.04G034600和Glyma.11G092100据报道参与糖的生物合成过程。根据基于基因的关联和单倍型分析，从蔗糖浓度相关的10个基因中总共鉴定出35个SNP。其中，Glyma.04G032600是唯一被报道与蔗糖含量有关的基因。其他九个基因是新颖的，可能与蔗糖含量有关。这些有益的等位基因和候选基因在改善大豆种子中蔗糖含量方面可能具有重要价值。