Perspectives on the genetic improvement of health- and nutrition-related traits in pea.
Perspectives on the genetic improvement of health- and nutrition-related traits in pea.
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DOI：
10.1016/j.plaphy.2020.11.020
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发表时间：
2021-01
期刊：
影响因子：
--
通讯作者：
Domoney C
中科院分区：
文献类型：
--
作者：
Robinson GHJ;Domoney C
豌豆（Pisum sativum L.）是一种广泛种植的豆类作物，是人类饮食和牲畜饲料中蛋白质、淀粉和微量营养素的来源。目前，全球都非常关注使农业和粮食生产系统更具可持续性，而豌豆是所有作物中碳足迹最小的作物之一。已经确定了影响豌豆种子蛋白质含量的多个遗传位点，但蛋白质组成在营养上也很重要。先前的研究已经确定了编码单个种子蛋白类的基因家族，现在在参考豌豆基因组组装中有记录。关于豌豆中影响淀粉代谢的基因座也有很多了解，研究特别关注提高抗性淀粉的浓度，这对维持血糖稳态有积极作用。已经发现了微量营养素浓度和矿物质超积累突变体的天然种质的多样性，确定了种子微量营养素浓度的多个连锁群上的数量性状位点。抗营养素，影响营养素的生物利用度，也必须加以考虑;突变体中的重要抗营养素，包括植酸盐和胰蛋白酶抑制剂的浓度降低已经被发现。豌豆营养性状遗传学的现有知识将极大地帮助作物改良，用于特定的最终用途，进一步鉴定所涉及的基因将有助于提高我们对种子化合物合成控制的认识。利用遗传多样性来改变豌豆种子成分具有巨大的潜力。这种修改可以帮助满足对新型植物产品的需求。可以提高蛋白质、抗性淀粉和微量营养素的浓度。可以减少所谓的抗营养素的量。基因组资源正在加快改变的速度。
Pea (Pisum sativum L.) is a widely grown pulse crop that is a source of protein, starch and micronutrients in both human diets and livestock feeds. There is currently a strong global focus on making agriculture and food production systems more sustainable, and pea has one of the smallest carbon footprints of all crops. Multiple genetic loci have been identified that influence pea seed protein content, but protein composition is also important nutritionally. Studies have previously identified gene families encoding individual seed protein classes, now documented in a reference pea genome assembly. Much is also known about loci affecting starch metabolism in pea, with research especially focusing on improving concentrations of resistant starch, which has a positive effect on maintaining blood glucose homeostasis. Diversity in natural germplasm for micronutrient concentrations and mineral hyperaccumulation mutants have been discovered, with quantitative trait loci on multiple linkage groups identified for seed micronutrient concentrations. Antinutrients, which affect nutrient bioavailability, must also be considered; mutants in which the concentrations of important antinutrients including phytate and trypsin inhibitors are reduced have already been discovered. Current knowledge on the genetics of nutritional traits in pea will greatly assist with crop improvement for specific end uses, and further identification of genes involved will help advance our knowledge of the control of the synthesis of seed compounds. There is huge potential to use genetic diversity to modify pea seed composition. Such modifications can help meet demands for novel plant-based products. Concentrations of protein, resistant starch and micronutrients can be improved. Amounts of so-called antinutrients can be reduced. Genomic resources are accelerating the rate at which changes can be made.
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