Novel FAD3 Mutant Allele Combinations Produce Soybeans Containing 1% Linolenic Acid in the Seed Oil

Soybean [ Glycine max (L.) Merr.] oil typically contains about 7% of linolenic acid, an oxidatively unstable fatty acid that is undesirable for many food applications. For cooking oil, reduction of the linolenic acid content by partial hydrogenation produces trans fatty acids, which are now known to increase the risk of coronary heart disease. Genetic reduction of linolenic acid was achieved decades ago, and recently the molecular genetic basis...