Portuguese Common Bean Natural Variation Helps to Clarify the Genetic Architecture of the Legume's Nutritional Composition and Protein Quality

Common bean is a nutritious food legume widely appreciated by consumers worldwide. It is a staple food in Latin America, and a component of the Mediterranean diet, being an affordable source of protein with high potential as a gourmet food. Breeding for nutritional quality, including both macro and micronutrients, and meeting organoleptic consumers' preferences is a difficult task which is facilitated by uncovering the genetic basis of related traits. This study explored the diversity of 106 Portuguese common bean accessions, under two contrasting environments, to gain insight into the genetic basis of nutritional composition (ash, carbohydrates, fat, fiber, moisture, protein, and resistant starch contents) and protein quality (amino acid contents and trypsin inhibitor activity) traits through a genome-wide association study. Single-nucleotide polymorphism-trait associations were tested using linear mixed models accounting for the accessions' genetic relatedness. Mapping resolution to the gene level was achieved in 56% of the cases, with 102 candidate genes proposed for 136 genomic regions associated with trait variation. Only one marker-trait association was stable across environments, highlighting the associations' environment-specific nature and the importance of genotype × environment interaction for crops' local adaptation and quality. This study provides novel information to better understand the molecular mechanisms regulating the nutritional quality in common bean and promising molecular tools to aid future breeding efforts to answer consumers' concerns.

Bibliographic Details

Main Authors:	Mendes, Francisco A., Leitão, Susana T., Correia, Verónica, Mecha, Elsa, Rubiales, Diego, Bronze, Maria do Rosário, Vaz Patto, María Carlota
Other Authors:	Fundação para a Ciência e a Tecnologia (Portugal)
Format:	artículo biblioteca
Language:	English
Published:	Multidisciplinary Digital Publishing Institute 2022-01
Subjects:	Trypsin inhibitors, GWAS, Phaseolus vulgaris, Amino acids, Carbohydrates, Fat, Fiber, Nutritional quality, Resistant starch,
Online Access:	http://hdl.handle.net/10261/286816 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/501100001871 https://api.elsevier.com/content/abstract/scopus_id/85121470549
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