GWAS Identifies SNP Markers and Candidate Genes for Off-Flavours and Protein Content in Faba Bean (<i>Vicia faba</i> L.)
Faba bean (<i>Vicia faba</i> L.) is a valuable ingredient in plant-based foods such as meat and dairy analogues. However, its typical taste and aroma are considered off-flavours in these food applications, representing a bottleneck during processing. Breeding is needed to develop varieti...
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MDPI AG
2025-01-01
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| Online Access: | https://www.mdpi.com/2223-7747/14/2/193 |
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| author | Antonio Lippolis Boudewijn Hollebrands Valentina Acierno Catrienus de Jong Laurice Pouvreau João Paulo Salvador A. Gezan Luisa M. Trindade |
| author_facet | Antonio Lippolis Boudewijn Hollebrands Valentina Acierno Catrienus de Jong Laurice Pouvreau João Paulo Salvador A. Gezan Luisa M. Trindade |
| author_sort | Antonio Lippolis |
| collection | DOAJ |
| description | Faba bean (<i>Vicia faba</i> L.) is a valuable ingredient in plant-based foods such as meat and dairy analogues. However, its typical taste and aroma are considered off-flavours in these food applications, representing a bottleneck during processing. Breeding is needed to develop varieties with minimal off-flavours and high protein content. The genetic regulation of these traits is underexplored. To dissect their genetic architecture, we performed a genome-wide association study (GWAS). A total of 245 faba bean accessions (the CGN population) were genotyped using the 90K-SPET targeted assay. These accessions were phenotyped in 2021 and 2022 in the Netherlands for protein, oil, fatty acids, lipid-derived products, phenolic acids, flavonoids, and tannins. The CGN population showed large phenotypic variation and moderate-to-high narrow-sense heritability for most traits. The growing environment significantly affected all traits, with trait-specific genotype-by-year (GxY) interactions. Condensed tannins and fatty acids were the most stable across the two years and had the highest heritability estimates (<i>h</i><sup>2</sup> > 0.6). GWAS identified a total of 148 single nucleotide polymorphisms (SNPs) loci in 2021 and 167 in 2022. Key candidate regulators included genes involved in lipid biosynthesis (<i>ATS2</i>, <i>KAS</i>, <i>LPP</i>), amino acid transport (<i>CAT4</i>) for protein storage, <i>zero tannins locus-1</i> (<i>zt-1</i>), and regulators of the phenylpropanoid pathway, such as a <i>shikimate kinase</i> gene and transcription factors <i>bHLH137-like</i> and <i>MYB</i>. These results pave the way for validation studies and biotechnological applications to improve the quality of faba bean-based foods. |
| format | Article |
| id | doaj-art-c418a9ff4f6f49c0a2246d2165cccbba |
| institution | Kabale University |
| issn | 2223-7747 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Plants |
| spelling | doaj-art-c418a9ff4f6f49c0a2246d2165cccbba2025-01-24T13:46:42ZengMDPI AGPlants2223-77472025-01-0114219310.3390/plants14020193GWAS Identifies SNP Markers and Candidate Genes for Off-Flavours and Protein Content in Faba Bean (<i>Vicia faba</i> L.)Antonio Lippolis0Boudewijn Hollebrands1Valentina Acierno2Catrienus de Jong3Laurice Pouvreau4João Paulo5Salvador A. Gezan6Luisa M. Trindade7Plant Breeding, Wageningen University & Research, Droevendaalsesteeg 1, 6708 PB Wageningen, The NetherlandsUnilever Foods Innovation Centre—Hive, Bronland 14, 6708 WH Wageningen, The NetherlandsWageningen Food & Biobased Research, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, The NetherlandsWageningen Food & Biobased Research, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, The NetherlandsWageningen Food & Biobased Research, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, The NetherlandsBiometris, Wageningen University & Research, Droevendaalsesteeg 1, 6708 PB Wageningen, The NetherlandsVSN International Ltd., Hemel Hempstead HP2 4TP, UKPlant Breeding, Wageningen University & Research, Droevendaalsesteeg 1, 6708 PB Wageningen, The NetherlandsFaba bean (<i>Vicia faba</i> L.) is a valuable ingredient in plant-based foods such as meat and dairy analogues. However, its typical taste and aroma are considered off-flavours in these food applications, representing a bottleneck during processing. Breeding is needed to develop varieties with minimal off-flavours and high protein content. The genetic regulation of these traits is underexplored. To dissect their genetic architecture, we performed a genome-wide association study (GWAS). A total of 245 faba bean accessions (the CGN population) were genotyped using the 90K-SPET targeted assay. These accessions were phenotyped in 2021 and 2022 in the Netherlands for protein, oil, fatty acids, lipid-derived products, phenolic acids, flavonoids, and tannins. The CGN population showed large phenotypic variation and moderate-to-high narrow-sense heritability for most traits. The growing environment significantly affected all traits, with trait-specific genotype-by-year (GxY) interactions. Condensed tannins and fatty acids were the most stable across the two years and had the highest heritability estimates (<i>h</i><sup>2</sup> > 0.6). GWAS identified a total of 148 single nucleotide polymorphisms (SNPs) loci in 2021 and 167 in 2022. Key candidate regulators included genes involved in lipid biosynthesis (<i>ATS2</i>, <i>KAS</i>, <i>LPP</i>), amino acid transport (<i>CAT4</i>) for protein storage, <i>zero tannins locus-1</i> (<i>zt-1</i>), and regulators of the phenylpropanoid pathway, such as a <i>shikimate kinase</i> gene and transcription factors <i>bHLH137-like</i> and <i>MYB</i>. These results pave the way for validation studies and biotechnological applications to improve the quality of faba bean-based foods.https://www.mdpi.com/2223-7747/14/2/193faba beanGWASgenetic diversityoff-flavourplant-based foodslipid-oxidation |
| spellingShingle | Antonio Lippolis Boudewijn Hollebrands Valentina Acierno Catrienus de Jong Laurice Pouvreau João Paulo Salvador A. Gezan Luisa M. Trindade GWAS Identifies SNP Markers and Candidate Genes for Off-Flavours and Protein Content in Faba Bean (<i>Vicia faba</i> L.) Plants faba bean GWAS genetic diversity off-flavour plant-based foods lipid-oxidation |
| title | GWAS Identifies SNP Markers and Candidate Genes for Off-Flavours and Protein Content in Faba Bean (<i>Vicia faba</i> L.) |
| title_full | GWAS Identifies SNP Markers and Candidate Genes for Off-Flavours and Protein Content in Faba Bean (<i>Vicia faba</i> L.) |
| title_fullStr | GWAS Identifies SNP Markers and Candidate Genes for Off-Flavours and Protein Content in Faba Bean (<i>Vicia faba</i> L.) |
| title_full_unstemmed | GWAS Identifies SNP Markers and Candidate Genes for Off-Flavours and Protein Content in Faba Bean (<i>Vicia faba</i> L.) |
| title_short | GWAS Identifies SNP Markers and Candidate Genes for Off-Flavours and Protein Content in Faba Bean (<i>Vicia faba</i> L.) |
| title_sort | gwas identifies snp markers and candidate genes for off flavours and protein content in faba bean i vicia faba i l |
| topic | faba bean GWAS genetic diversity off-flavour plant-based foods lipid-oxidation |
| url | https://www.mdpi.com/2223-7747/14/2/193 |
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