The photosynthetic component of the program will include continuation of the field trials with selected lead events that carry the transgenic alleles shown to increase photosynthesis, in both standard leaf and lanceolate leaf genetic backgrounds, under both irrigated and non-irrigated environments. Moreover, the photosynthesis genes are being stacked with genes to increase carbon flux to oil during seed development, to investigate if this approach will translate to a soybean with higher oil, without impacting protein level. The data gathered over the past three years on this set of novel soybean events is informing the next set of genetic designs to further boost carbon capture and flux during seed development towards oil without compromising protein level. This program will also characterize novel transgenic soybean events that have reduced number of stomata on their leaves for drought tolerance. Here transgenic events are being phenotyped under greenhouse conditions for alterations in stomata number. Those events in which significant changes in stomata counts are observed will subsequently be evaluated under field conditions. In addition, this program developed a single genetic element strategy that leads to the production of a soybean oil with saturated fatty acids, approximately, 25% coupled with oleic acid over 55%. Such an oil is a semisolid at room temperature and has uses in baking applications, and other food formulations that require a solid oil for functionality. Support of this program will enable us to continue field trials for more quantities and the subsequent evaluation of the harvest for end use applications, in addition to the continuation of field testing of the various input traits being developed in this program, along with monitoring influence of the trait(s) on agronomic parameters.
Reagents have been assembled to create null mutations in four seed storage proteins (ßconglycinin, glycinin, SAM22 and P34). These reagents have been introduced into soybean. Genotyping and subsequent monitoring of the protein quantity/quality of the derived soybean is ongoing. This project has built a genetic construct designed to synthesize leghemoglobin (key ingredient to mimic texture/appearance of real beef in a veggie burger) in the seeds of soybean.
Soybean events have been generated that accumulate leghemoglobin in the seed at respectable levels, however, the expected red coloration is only slightly observed. The lack of sufficient red coloration can be attributed to multiple reasons, testing of two the possibilities is currently ongoing.