Genetic dissection of rice appearance quality and cooked rice elongation by genome-wide association study
Genetic dissection of rice appearance quality and cooked rice elongation by genome-wide association study
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DOI：
10.1016/j.cj.2020.12.010
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发表时间：
2021-12-01
期刊：
影响因子：
6.6
通讯作者：
Xu, Jianlong
中科院分区：
文献类型：
--
作者：
Qiu, Xianjin;Yang, Jing;Xu, Jianlong
外观和熟米伸长率是大米的关键品质性状。尽管这些性状的一些 QTL 已经被鉴定出来，但对它们之间遗传关系的了解仍然有限。在本研究中，在 3K 水稻基因组计划的 760 份材料中观察到外观质量和熟米伸长率存在较大的表型变异。外观品质与米饭伸长率的大部分组成性状均呈现显着的配对相关性，但外观品质与米饭伸长率的相关性较低。全基因组关联研究发现，74个QTL分布在粒长、粒宽、长宽比、胚乳白垩度、水稻伸长差、伸长指数等12条染色体上。检测到13个含有在多种环境中稳定表达和/或对多种性状发挥多效性作用的QTL的区域。通过基于基因的关联分析和单倍型分析，为这13个QTL鉴定了46个候选基因（包括5个克隆基因）和49个有利等位基因。通过转基因策略验证了候选基因Wx对水稻伸长差异的影响。这些结果揭示了稻米外观品质和稻米伸长率的遗传基础，为分子育种改良稻米品质提供基因资源。 (C) 2021 中国作物学会、中国农业科学院作物科学研究所。由Elsevier B.V. 代表科爱通讯有限公司制作和主持
Appearance and cooked rice elongation are key quality traits of rice. Although some QTL for these traits have been identified, understanding of the genetic relationship between them remains limited. In the present study, large phenotypic variation was observed in 760 accessions from the 3K Rice Genomes Project for both appearance quality and cooked rice elongation. Most component traits of appearance quality and cooked rice elongation showed significant pairwise correlations, but a low correlation was found between appearance quality and cooked rice elongation. A genome-wide association study identified 74 QTL distributed on all 12 chromosomes for grain length, grain width, length to width ratio, degree of endosperm with chalkiness, rice elongation difference, and elongation index. Thirteen regions containing QTL stably expressed in multiple environments and/or exerting pleiotropic effects on multiple traits were detected. By gene-based association analysis and haplotype analysis, 46 candidate genes, including five cloned genes, and 49 favorable alleles were identified for these 13 QTL. The effect of the candidate gene Wx on rice elongation difference was validated by a transgenic strategy. These results shed light on the genetic bases of appearance quality and cooked rice elongation and provide gene resources for improving rice quality by molecular breeding. (C) 2021 Crop Science Society of China and Institute of Crop Science, CAAS. Production and hosting by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.