GmMYB93 increases aroma formation in soybean by inhibiting the expression of a betaine aldehyde dehydrogenase gene.

ABSTRACT: Soybean (Glycine max), an exceptionally nutritious crop rich in high-quality proteins and oils, is extensively used in various food products. Aromatic varieties of soybeans are in particular demand. Characterized by its distinctive popcorn-like aroma, 2-acetyl-1-pyrroline (2-AP) is an important volatile compound present in soybeans and other plants. The enzyme betaine aldehyde dehydrogenase (BADH) is closely associated with 2-AP production. However, the transcriptional regulatory network that governs BADH gene expression in soybean remains undefined. In this study, we determined that the transcript levels of the BADH gene, GmBADH2, vary significantly across different soybean organs and differ markedly from those of GmBADH1. We showed that GmMYB93 is a tra

SUBMITTER: Xu J 

PROVIDER: S-EPMC12454755 | biostudies-literature | 2025 Sep

REPOSITORIES: biostudies-literature