Comparative Metabolomics in Glycine max and Glycine soja under Salt Stress To Reveal the Phenotypes of Their Offspring
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AbstractMetabolomics is developing as an important functional genomics tool for understanding plant systems' response to genetic and environmental changes. Here, we characterized the metabolic changes of cultivated soybean C08 (Glycine max L. Merr) and wild soybean W05 (Glycine sofa Sieb.et Zucc.) under salt stress using MS-based metabolomics, in order to reveal the phenotypes of their eight hybrid offspring (9H0086, 9H0124, 9H0391, 9H0736, 9H0380, 9H0400, 9H0434, and 9H0590). Total small molecule extracts of soybean seedling leaves were profiled by gas chromatography-mass spectrometry (GC-MS) and liquid chromatography-Fourier transform mass spectrometry (LC-FT/MS). We found that wild soybean contained higher amounts of disaccharides, sugar alcohols, and acetylated amino acids than cultivated soybean, but with lower amounts of monosaccharides, carboxylic acids, and unsaturated fatty acids. Further investigations demonstrated that the ability of soybean to tolerate salt was mainly based on synthesis of compatible solutes, induction of reactive oxygen species (ROS) scavengers, cell membrane modifications, and induction of plant hormones. On the basis of metabolic phenotype, the salt-tolerance abilities of 9H0086, 9H0124, 9H0391, 9H0736, 9H0380, 9H0400, 9H0434, and 9H0590 were discriminated. Our results demonstrated that MS-based metabolomics provides a fast and powerful approach to discriminate the salt-tolerance characteristics of soybeans.
All Author(s) ListLu YH, Lam HM, Pi EX, Zhan QL, Tsai SN, Wang CM, Kwan YW, Ngai SM
Journal nameJournal of Agricultural and Food Chemistry
Year2013
Month9
Day11
Volume Number61
Issue Number36
PublisherAMER CHEMICAL SOC
Pages8711 - 8721
ISSN0021-8561
eISSN1520-5118
LanguagesEnglish-United Kingdom
KeywordsGC-MS; LC-FT/MS; metabolomics; salt stress; soybean
Web of Science Subject CategoriesAgriculture; Agriculture, Multidisciplinary; AGRICULTURE, MULTIDISCIPLINARY; Chemistry; Chemistry, Applied; CHEMISTRY, APPLIED; Food Science & Technology; FOOD SCIENCE & TECHNOLOGY

Last updated on 2020-21-09 at 00:59