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Identification of high-oleic peanut chemical mutants and functional analysis of mutated FAD2B gene

Published online by Cambridge University Press:  04 May 2022

Hong Wei Han
Affiliation:
Shenyang Agricultural University, Shenyang 110866, China
Zhi Wei Wang
Affiliation:
Shandong Peanut Research Institute, Qingdao 266100, China
Xiu Zhen Wang
Affiliation:
Shandong Peanut Research Institute, Qingdao 266100, China
Xiu Shan Sun
Affiliation:
Shandong Peanut Research Institute, Qingdao 266100, China
Chao Qi Fang
Affiliation:
Yicheng District Agricultural & Rural Bureau, Zaozhuang 277300, China
Chuan Tang Wang*
Affiliation:
Shenyang Agricultural University, Shenyang 110866, China Shandong Peanut Research Institute, Qingdao 266100, China Shandong Luhua Group Company, Laiyang 265200, China
*
Author for correspondence: Chuan Tang Wang, E-mail: chinapeanut@126.com

Abstract

It is generally accepted that high-oleic crops have at least 70% oleate. As compared to their normal-oleic counterparts, oil and food products made from high-oleic peanut have better keeping quality and are much healthier. Therefore, high-oleic peanut is well recognized by processors and consumers. However, owing to the limited availability of high-oleic donors, most present-day high-oleic peanut varietal releases merely have F435 type FAD2 mutations. Through screening of a mutagenized peanut population of 15L46, a high-yielding peanut line with desirable elliptical oblong large seeds, using near infrared model for predicting oleate content in individual single seeds, high-oleic peanut mutants were identified. Sequencing FAD2A and FAD2B of the mutants along with the wild type revealed that these mutants possessed G448A FAD2A (F435 type FAD2A mutation) and G558A FAD2B (non-F435 type FAD2B mutation). Expression of the wild and mutated type FAD2B in yeast verified that the functional mutation contributed to the high-oleic phenotype in these mutants. The mutants provided additional high-oleic donors to peanut quality improvement.

Type
Research Article
Copyright
Copyright © The Author(s), 2022. Published by Cambridge University Press on behalf of NIAB

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Footnotes

*

Equally contributed authors.

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