Genetic analysis of pungency deficiency in Japanese chili pepper ‘Shishito’ (Capsicum annuum) revealed its unique heredity and brought the discovery of two genetic loci involved with the reduction of pungency
Genetic analysis of pungency deficiency in Japanese chili pepper ‘Shishito’ (Capsicum annuum) revealed its unique heredity and brought the discovery of two genetic loci involved with the reduction of pungency
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DOI：
10.1007/s00438-022-01975-2
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发表时间：
2022-11
影响因子：
3.1
通讯作者：
Fumiya Kondo;Koyuki Umeda;Sathya Prabandaka Sudasinghe;Moe Yamaguchi;Shintaro Aratani;Yui Kumanomido-
中科院分区：
文献类型：
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作者：
Fumiya Kondo;Koyuki Umeda;Sathya Prabandaka Sudasinghe;Moe Yamaguchi;Shintaro Aratani;Yui Kumanomido-
由辣椒素类物质产生的辛辣感是辣椒（Capsicumspp.）的特征，辛辣的存在或不存在是决定其作为香料或蔬菜使用的核心。在本研究中，我们的目的是澄清遗传和遗传因素参与的缺乏辛辣（相当低的辛辣），这是唯一观察到的日本辣椒'Shishito'（辣椒）。首先，以“Shishito”×辛辣品种“Takanotsume”的F2群体为材料，进行分离分析，并采用高效液相色谱法对辣椒素类物质进行定量分析。对F2群体进行了限制性酶切位点相关DNA测序，并进行了遗传图谱构建和数量性状位点（QTL）定位。结果表明，F2群体辣椒素含量存在变异，检测到2个主效QTL Shq13和Shq17，分别解释了39.8%和19.7%的遗传变异。根据这些结果，“Shishito”的相当低的辛辣度是一个数量性状，至少涉及两个位点。此外，这种性状与以前研究中描述的由单个隐性基因控制的一般非辛辣性状完全分开。本研究首次报道了日本辣椒辣味缺陷的遗传机制，我们的研究结果为辣椒辣味的遗传调控提供了新的见解。
The sensation of pungency generated by capsaicinoids is a characteristic trait of chili peppers (Capsicumspp.), and the presence or absence of pungency is central in determining its usage as a spice or a vegetable. In the present study, we aimed to clarify the heredity and genetic factors involved in the deficiency of pungency (quite low pungency) that is uniquely observed in the Japanese chili pepper ‘Shishito’ (Capsicum annuum). First, the F2population (‘Shishito’ × pungent variety ‘Takanotsume’) was used for segregation analysis, and pungency level was investigated using capsaicinoid quantification with high-performance liquid chromatography. Also, restriction site associated DNA sequencing of the F2population was performed, and genetic map construction and quantitative trait locus (QTL) mapping were implemented. The results indicated that the F2population showed varying capsaicinoid content and two major QTLs were detected,Shql3andShql7, which explained 39.8 and 19.7% of the genetic variance, respectively. According to these results, the quite low pungency of ‘Shishito’ was a quantitative trait that involved at least the two loci. Further, this trait was completely separate from general non-pungent traits controlled by individual recessive genes, as described in previous studies. The present study is the first report to investigate the genetic mechanism of pungency deficiency in Japanese chili peppers, and our results provide new insights into the genetic regulation of pungency in chili pepper.