Identification of QTL for Alkylresorcinols in Wheat and Development of KASP Markers for Marker-Assisted Selection of Health-Promoting Varieties

被引:3
|
作者
Zhi, Lei [1 ,3 ]
Gong, Xue [1 ]
Zhang, Hongyu [1 ]
Liu, Jindong [1 ]
Cao, Shuanghe [1 ]
Zhang, Yong [1 ,4 ]
Yan, Jun [5 ]
Tian, Wenfei [1 ,2 ]
He, Zhonghu [1 ,2 ]
机构
[1] Chinese Acad Agr Sci, Inst Crop Sci, Natl Wheat Improvement Ctr, State Key Lab Crop Gene Resource & Breeding, Beijing 100081, Peoples R China
[2] Chinese Acad Agr Sci, Int Maize & Wheat Improvement Ctr CIMMYT China Off, Beijing 100081, Peoples R China
[3] Northwest A&F Univ, Coll Agron, Yangling 712100, Peoples R China
[4] Chinese Acad Agr Sci, Zhongyuan Res Ctr, Xinxiang 453519, Peoples R China
[5] Chinese Acad Agr Sci, Inst Cotton Res, Anyang 455000, Peoples R China
基金
中国国家自然科学基金;
关键词
alkylresorcinols; phytochemical; quantitativetrait locus; marker-assisted selection; functionalwheat; CHOLESTEROL EXCRETION; FRACTIONS; BIOSYNTHESIS;
D O I
10.1021/acs.jafc.4c04674
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
This study evaluated alkylresorcinol concentration (ARC) in recombinant inbred lines (RILs) from the cross of Zhongmai 578 and Jimai 22 in three environments. ARC exhibited a continuous distribution ranging from 337.4 to 758.0, 495.4-768.0, and 456.3-764.7 mu g/g, respectively, in three environments. Analysis of variance (ANOVA) indicated significant (P < 0.001) impacts of genotypes, environments, and their interactions. The broad-sense heritability of ARC was 0.76. Genome-wide linkage mapping analysis identified four stable quantitative trait loci (QTL) for ARC on chromosomes 2A, 3A, 4D, and 7A. Kompetitive allele-specific PCR (KASP) marker of each QTL was developed and validated in 206 representative wheat varieties. Wheat varieties harboring 0, 1, 2, 3, and 4 favorable alleles had ARC of 499.1, 587.8, 644.7, 668.5, and 711.1 mu g/g, respectively. This study suggests that combining multiple minor-effect QTL through KASP markers can serve as an effective strategy for breeding high-ARC wheat, thereby enhancing innovations in functional food production.
引用
收藏
页数:9
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