GM Crop Database

Database Product Description

Host Organism
Glycine max (Soybean)
Modified seed fatty acid content, specifically low linolenic acid
Trait Introduction
Traditional plant breeding and selection
Proposed Use

Production for human consumption.

Product Developer
Agriculture & Agri-Food Canada

Summary of Regulatory Approvals

Country Food Feed Environment Notes
Canada 2001

Introduction Expand

This soybean (Glycine max) line was developed by traditional plant breeding methods using the variety Maple Glen and PI361088B, a cultivar from Romania originating from Mica Ungana, as the source of the low linolenic acid trait. OT96-15 is a Maple Glen back cross derived line originating from the cross Maple Arrow/PI361088B(OAC2-K1)//4*Maple Glen. OAC2-K1 is an F2 line developed by the University of Guelph, selected for the fan1(PI361088B) gene that results in a reduced level of seed linolenic acid. The final backcross to Maple Glen was made in 1990 in Ottawa.

The oil derived from OT96-15 has about one-half the content of linolenic acid compared to conventional soybean varieties, but has higher linolenic acid levels than either corn or olive oils.

Summary of Introduced Genetic Elements Expand

Code Name Type Promoter, other Terminator Copies Form
fan1 FA

Characteristics of Glycine max (Soybean) Expand

Center of Origin Reproduction Toxins Allergenicity

Southeast Asia; wild soybean species endemic in China, Korea, Japan, Taiwan.

Self-polinated; rarely displays any dormancy characteristics; does not compete well with other cultivated plants.

Raw soybeans contain trypsin inhibitors, which are toxin when eaten.

Soy allergies are common, and eating soy products can cause rashes and swelling of the skin in sensitive individuals.

Links to Further Information Expand

Health Canada, Office of Food Biotechnology

This record was last modified on Friday, March 26, 2010