Detecting no natural hybridization and predicting range overlap in Saccharina angustata and Saccharina japonica
Detecting no natural hybridization and predicting range overlap in Saccharina angustata and Saccharina japonica
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检测甜椒和粳稻的无自然杂交并预测范围重叠
DOI:
10.1007/s10811-020-02300-3
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发表时间:
2020-10
影响因子:
3.3
通讯作者:
Delin Duan
中科院分区:
文献类型:
--
作者:
Jie Zhang;Norishige Yotsukura;Alex;er Jueterbock;Zi-Min Hu;Jorge Assis;Chikako Nagasato;Jianting Yao;Delin Duan
Natural hybridization can play a significant role in evolutionary processes and influence the adaptive diversification and speciation of brown seaweeds. However, this phenomenon is as yet unknown in Saccharina kelps. Saccharina angustata and two varieties of Saccharina japonica ( S. japonica var. japonica and S. japonica var. diabolica ) partly overlap in distribution along the Pacific coast of Hokkaido, which makes them a good model system to study hybridization and introgression among species of the genus Saccharina . Based on 13 highly variable nuclear microsatellites and a mitochondrial marker, we assessed the genetic diversity levels of S. angustata for the first time and populations from Muroran to Shiranuka (western part of the Pacific coast in Hokkaido) exhibited highest genetic diversity. Genetic diversity of S. japonica was higher in S. japonica var. japonica as compared with S. japonica var. diabolica . There was significant genetic differentiation ( F ST > 0.25, p < 0.05) between S. japonica and S. angustata based on both markers. Moreover, there was poor genetic connectivity and limited interspecific hybridization among these closely related Saccharina species. Ecological niche models projected a northward expansion of both S. japonica and S. angustata under future climate scenarios and a range overlap between two species along the coast of Okhotsk Sea in Kamchatka Peninsula. The interspecific hybridization and genetic diversity among these kelps provide insights for kelp selection and cultivation as well as future conservation strategies of wild stocks.
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影响因子:
4.6
作者:
Assis J;Berecibar E;Claro B;Alberto F;Reed D;Raimondi P;Serrão EA
通讯作者:
Serrão EA
影响因子:
3.3
作者:
J. K. Pritchard;Matthew Stephens;Peter Donnelly
通讯作者:
J. K. Pritchard;Matthew Stephens;Peter Donnelly
影响因子:
3.7
作者:
Ardehed A;Johansson D;Sundqvist L;Schagerström E;Zagrodzka Z;Kovaltchouk NA;Bergström L;Kautsky L;Rafajlovic M;Pereyra RT;Johannesson K
通讯作者:
Johannesson K
影响因子:
3.9
作者:
Li Jing-Jing;Hu Zi-Min;Gao Xu;Sun Zhong-Min;Choi Han-Gil;Duan De-Lin;Endo Hikaru
通讯作者:
Endo Hikaru
影响因子:
5.3
作者:
Balakirev ES;Krupnova TN;Ayala FJ
通讯作者:
Ayala FJ