Be sure to visit the Soybean Genomics Portal: http://www.soybeangenome.org/


The overall goal of the National Center for Soybean Biotechnology (NCSB) is to integrate genomics and breeding research leading to the development of superior soybean cultivars that will help U.S. farmers to maintain their global competitiveness and expand utilization of the soybean crop. The Center will develop and utilize new technologies in a broad range of research areas encompassing studies from the laboratory to the field. The Soybean Genomics and Biotechnology program will develop genomic maps and focus on understanding the genetic control of yield, seed quality, environmental stress tolerance, and pest resistance in soybean crops. A key goal of this group is the development of value-added soybeans with improved functionality (e.g., improved oil content, increased health benefits, modified proteins). The Soybean Breeding program will utilize molecular biology (e.g., marker assisted selection, MAS) and genomic technologies (e.g., transcriptome, proteome and metabolome) to enhance the soybean germplasm base which will be useful for developing superior cultivars for soybean producers. Research is expected to maximize production efficiency, enhance nutritional values, and develop new industrial uses of soybean. Key points among these technologies are the development and refinement of the breeder’s toolbox for soybean improvement.

Biotic stress:   The NCSB has a large program devoted to development of new plant breeding methods, particularly as related to breeding for biotic stresses. As an example, the soybean cyst nematode (SCN) (Heterodera glycines) is the number one disease in terms of yield losses nation-wide and the world and a great deal of plant breeding research that will complement current SCN research will focus on this pest. We will research novel methods for identifying sources with resistance to SCN. We will incorporate novel genes and quantitative trait loci (QTL) into useable germplasm. In addition, soybean rust (Phakospora pachyrhizi Sydow and Phakospora meibomiae Arthur) is a serious pest that will likely infect USA soybean fields in the future. The Center will afford the opportunity to research this disease and develop plant breeding strategies to combat this expected troublesome pest. The above represent examples of biotic stresses of interest.

Abiotic stress:   Abiotic stresses such as drought, flooding, salinity, temperature stress and factors associated with climate changes have received significant attention of scientists at the NCSB. Development of new germplasm that can better handle abiotic stresses is important be cause significant amount of yield losses occur in soybean annually. Breeding for increased abiotic stress tolerance in soybean is long-term and difficult due, in part, to the multigenic nature of abiotic stress tolerance. Scientists at the NCSB work together to identify new sources of resistance to abiotic stresses and to develop mapping populations for the purpose of identifying major abiotic and biotic stress resistance genes and QTLs. Specific DNA markers can pinpoint the location of these genes and assist in sequencing and cloning genes of economic significance.

Seed composition:   Another goal of scientists at the NCSB is to improve the functionality of soybean protein and oil for greater utility in food, feed and industrial markets. For example, soybeans contain two types of polyunsaturated fats: linoleic and linolenic acids. We currently have experimental germplasm lines that are low in saturated (palmitic and stearic fatty acids) and linolenic fatty acids. Low saturated fatty acids promote less saturated oil, and the low linolenic concentration improves the oxidative stability of the oil, enabling the production of lower trans-fatty acid vegetable oil. NCSB scientists are also working to understand the genetic regulation of health related compounds in soybean seeds, including isoflavones, sapponins, and phytosterols.

Special beans:  Soy, as a healthy food choice is becoming more important in the western world. Soy-based foods can generally be divided into two types: nonfermented and fermented. Nonfermented soyfoods include tofu, soymilk and soy sprouts. Fermented soyfoods include tempeh, natto, soy sauce and miso. Scientists of NCSB have initiated strategies to improve the quality of soyfoods for USA and world markets.