Open AccessExpression of the Arabidopsis WRINKLED 1 transcription factor leads to higher accumulation of palmitate in soybean seed
Author(s) -
Vogel Pamela A.,
Bayon de Noyer Shen,
Park Hyunwoo,
Nguyen Hanh,
Hou Lili,
Changa Taity,
Khang Hoang Le,
Ciftci Ozan N.,
Wang Tong,
Cahoon Edgar B.,
Clemente Tom Elmo
Publication year - 2019
Publication title -
plant biotechnology journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 3.525
H-Index - 115
eISSN - 1467-7652
pISSN - 1467-7644
DOI - 10.1111/pbi.13061
Subject(s) - biology , soybean oil , transgene , arabidopsis , transcription factor , allele , food science , gene , botany , microbiology and biotechnology , biochemistry , mutant
Summary Soybean ( Glycine max [L.] Merr.) is a commodity crop highly valued for its protein and oil content. The high percentage of polyunsaturated fatty acids in soybean oil results in low oxidative stability, which is a key parameter for usage in baking, high temperature frying applications, and affects shelf life of packaged products containing soybean oil. Introduction of a seed‐specific expression cassette carrying the Arabidopsis transcription factor WRINKLED 1 (At WRI 1) into soybean, led to seed oil with levels of palmitate up to approximately 20%. Stacking of the At WRI 1 transgenic allele with a transgenic locus harbouring the mangosteen steroyl‐ ACP thioesterase (GmFatA) resulted in oil with total saturates up to 30%. The creation of a triple stack in soybean, wherein the At WRI 1 and GmFatA alleles were combined with a FAD 2‐1 silencing allele led to the synthesis of an oil with 28% saturates and approximately 60% oleate. Constructs were then assembled that carry a dual FAD 2‐1 silencing element/GmFatA expression cassette, alone or combined with an At WRI 1 cassette. These plasmids are designated pPTN 1289 and pPTN 1301, respectively. Transgenic events carrying the T‐ DNA of pPTN 1289 displayed an oil with stearate levels between 18% and 25%, and oleate in the upper 60%, with reduced palmitate (<5%). While soybean events harboring transgenic alleles of pPTN 1301 had similar levels of stearic and oleate levels as that of the pPTRN 1289 events, but with levels of palmitate closer to wild type. The modified fatty acid composition results in an oil with higher oxidative stability, and functionality attributes for end use in baking applications.