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：

---

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制品的风味。在本研究中，利用由 178 个优良种质和 33,149 个单核苷酸多态性 (SNP) 组成的关联面板，通过全基因组关联研究 (GWAS) 来鉴定大豆种子中蔗糖浓度的数量性状核苷酸 (QTN)。 GWAS 在两个或多个位置鉴定了分布在 5 条染色体的 5 个基因组区域的 5 个 QTN（rs2688589、rs29026218、rs5926884、rs6886889 和 rs10299216）。在这五个已识别位点的 200 kb 侧翼区域附近总共鉴定了 60 个候选基因。据报道，其中三个基因（ Glyma.04G032600 、 Glyma.04G034600和Glyma.11G092100 ）参与糖生物合成过程。基于基因关联和单倍型分析，从与蔗糖浓度相关的 10 个基因中总共鉴定出了 35 个 SNP。其中， Glyma.04G032600是唯一被报道与蔗糖含量相关的基因；其他九个基因是新的，可能与蔗糖含量有关。这些有益等位基因和候选基因可能对提高大豆种子中的蔗糖含量具有重要价值。