PubMed · 2026-04-18
Scientists identified two genes in peanuts that control how much sugar, oil, and protein ends up in the seed — traits that determine flavor, texture, and nutritional quality. Using gene-editing technology, they confirmed these genes act as molecular switches that dial these quality traits up or down.
Two homologous genes (AhSUCA06 and AhSUCA16) were identified as the underlying cause of major, stable genetic regions affecting all three seed quality traits — sucrose, oil, and protein content — simultaneously.
Both genes contain a protein domain (DUF7950) whose function was previously unknown; this study revealed they localize to the cell nucleus and act as transcriptional repressors, suppressing gene activity.
DNA-binding analysis (DAP-seq) suggested these genes regulate glycolysis and gluconeogenesis pathways, explaining how a single gene pair can influence sugar, oil, and protein levels at the same time.
