Genome-wide association mapping of starch granule size distribution in common wheat
Genome-wide association mapping of starch granule size distribution in common wheat
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DOI：
10.1016/j.jcs.2017.08.016
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发表时间：
2017-09-01
影响因子：
3.8
通讯作者：
He, Zhonghu
中科院分区：
文献类型：
--
作者：
Li, Jieyun;Rasheed, Awais;He, Zhonghu
淀粉是小麦胚乳的重要组成部分，对小麦的加工品质起着重要的作用。成熟小麦籽粒的胚乳含有两个不同的淀粉粒（SG），称为较大的A和较小的B-颗粒。以166个中国面包小麦品种为材料，在4种不同的环境条件下，研究了其SG大小的变异特征。全基因组关联研究（GWAS）使用90 K SNP分析确定了23个位点的百分体积的A-和B-颗粒，和25个位点的比例的A-/B-颗粒体积，分布在15条染色体上。15个MTA与A、B颗粒的体积百分比和A/B颗粒体积比有关。认为与在多种环境中一致鉴定的A和B颗粒体积百分比相关的染色体7A上的MTA 1 WB 34623和IWA 3693以及染色体7 B上的MTA 1 WB 22624和IWA 4574是稳定的。线性回归分析表明，有利等位基因数与A颗粒体积百分比呈显著负相关，与B颗粒体积百分比呈显著正相关。本研究所鉴定的位点及相关标记可为调控SG大小获得小麦上级面条品质提供依据。(C)2017爱思唯尔有限公司版权所有
Starch is a crucial component in wheat endosperm and plays an important role in processing quality. Endosperm of matured wheat grains contains two distinct starch granules (SG), referred to as larger A and smaller B-granules. In the present study, 166 Chinese bread wheat cultivars planted in four environments were characterized for variation in SG size. A genome-wide association study (GWAS) using the 90 K SNP assay identified 23 loci for percentage volumes of A- and B-granules, and 25 loci for the ratio of A-/B-granules volumes, distributing on 15 chromosomes. Fifteen MTAs were associated with both the percerktage volumes of A-, B-granules and the ratio of A-/B-granules volumes. MTAs 1WB34623 and IWA3693 on chromosome 7A and 1WB22624 and IWA4574 on chromosome 7B associated with the percentage volumes of A- and B-granules consistently identified in multiple environments were considered to be stable. Linear regression analysis showed a significantly negative correlation of the number of favorable alleles with the percentage volumes of A-granules and a significantly positive correlation between the number of favorable alleles and the percentage volumes of B-granules, respectively. The loci identified in this study and associated markers could provide basis for manipulating SG size to obtain superior noodle quality in wheat. (C) 2017 Elsevier Ltd. All rights reserved.