Association and genome analyses to propose putative candidate genes for malt quality traits
| Autor: | Flavio Capettini, Sintayehu D. Daba, Shaoman Chao, Paul B. Schwarz, Mohsen Mohammadi, Richard D. Horsley |
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| Rok vydání: | 2018 |
| Předmět: |
Germplasm
Candidate gene Food Handling 030309 nutrition & dietetics Germination Genome-wide association study Genome Linkage Disequilibrium 03 medical and health sciences 0404 agricultural biotechnology Gene Expression Regulation Plant Sugar transporter Gene Alleles Plant Proteins Genetics 0303 health sciences Nutrition and Dietetics biology food and beverages Hordeum 04 agricultural and veterinary sciences biology.organism_classification 040401 food science Plant Breeding Agronomy and Crop Science Genome Plant Genome-Wide Association Study Food Science Biotechnology |
| Zdroj: | Journal of the Science of Food and Agriculture. 99:2775-2785 |
| ISSN: | 1097-0010 0022-5142 |
| Popis: | We studied the genetics of nine malt quality traits using association genetics in a panel of North Dakota, ICARDA, and Ethiopian barley lines. Grain samples harvested from Bekoji in 2011 and 2012 were used. RESULTS The mapping panel revealed strong population structure explained by inflorescence-type, geographic origin, and breeding history. North Dakota germplasm were superior in malt quality traits and they can be donors to improve malt quality properties. We identified 106 marker-trait associations (MTAs) for the nine traits, representing 81 genomic regions across all barley chromosomes. Chromosomes 3H, 5H, and 7H contained most of the MTAs (58.5%). Nearly 18.5% of these genomic regions contained two to three malt quality traits. Within ±250?kb of 81 genomic regions, we recovered 348 barley genes, with some potential impacting malt quality. These include invertase, ?-fructofuranosidase, α-glucosidase, serine carboxypeptidase, and bidirectional sugar transporter SWEET14-like protein. Eighteen of these genes were also previously reported in the Hordeum Toolbox, and 17 of them highly expressed during the germination process. CONCLUSION The results from this study invite further follow-up functional characterization experiments to relate the genes with individual malt quality traits with higher confidence. It also provides germplasm resources for malt barley improvement. ? 2018 Society of Chemical Industry |
| Databáze: | OpenAIRE |
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