Type Analysis of Saponin and Gene Expression of Key Enzyme in Shanxi Soybeans

doi:10.13560/j.cnki.biotech.bull.1985.2017-0395

Abstract

Abstract: The contents of soysaponin Aa and Ab determine the taste of soybean products，this study aims to understand the composition and content of Aa and Ab soysaponin in soybean seeds，and then to study the mechanism of anabolism and synthesis. HPLC-ESI-MS/MS was employed to measure the contents of Aa and Ab saponins in soybean，and qRT-PCR technique to study the relative expression of GmSg-1 gene in grain accumulation. Results showed among 68 Shanxi soybean seeds，the range of Aa saponin variation were 0.41-33.79 mg/g and 0.21-8.39 mg/g in hypocotyls and cotyledons respectively for Aa type soybean materials；and the range of Ab saponin variation were 0.85-44.96 mg/g and 0.26-11.09 mg/g for Ab type soybean materials. There were 19 SNP variants in GmSg-1 gene，and 10 of them resulting in amino acid substitutions were detected. The contents of Aa and Ab soysaponin increased at first and then decreased in the process of accumulation，and the contents of soysaponin were the highest after blossoming 40-50 d，while the relative expression of GmSg-1 gene was basically in the same trend as the content of soysaponin.

Key words: soybean, saponin, GmSg-1

ZHAO Qiao-ling, DIAO Xiu-nan, GUO Chun-rong, ZHAO Jin-zhong, DU Wei-jun, YUE Ai-qin. Type Analysis of Saponin and Gene Expression of Key Enzyme in Shanxi Soybeans[J]. Biotechnology Bulletin, 2017, 33(8): 73-80.

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