QTL Detection and Candidate Gene Identification for Eating and Cooking Quality Traits in Rice (Oryza sativa L.) via a Genome-Wide Association Study
文献类型： 外文期刊
第一作者： Jiang, Jianhua
作者： Jiang, Jianhua;Song, Shaojie;Hu, Changmin;Jing, Chunyu;Xu, Qing;Li, Xinru;Zhang, Mengyuan;Hai, Mei;Shen, Jiaming;Zhang, Ying;Wang, Dezheng;Dang, Xiaojing;Hu, Changmin;Jing, Chunyu;Li, Xinru;Zhang, Mengyuan;Hai, Mei;Shen, Jiaming
作者机构：
关键词： candidate genes; eating and cooking quality; gene expression; genome-wide association study; quantitative trait loci; single nucleotide polymorphism
期刊名称：INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES （ 影响因子：5.6； 五年影响因子：6.2 ）
ISSN： 1661-6596
年卷期： 2024 年 25 卷 1 期
页码：
收录情况： SCI
摘要： The eating and cooking quality (ECQ) directly affects the taste of rice, being closely related to factors such as gelatinization temperature (GT), gel consistency (GC) and amylose content (AC). Mining the quantitative trait loci (QTLs), and gene loci controlling ECQ-related traits is vital. A genome-wide association study on ECQ-related traits was conducted, combining 1.2 million single nucleotide polymorphisms (SNPs) with the phenotypic data of 173 rice accessions. Two QTLs for GT, one for GC and five for AC were identified, of which two were found in previously reported genes, and six were newly found. There were 28 positional candidate genes in the region of qAC11. Based on a linkage disequilibrium (LD) analysis, three candidate genes were screened within the LD region associated with AC. There were significant differences between the haplotypes of LOC_Os11g10170, but no significant differences were found for the other two genes. The qRT-PCR results showed that the gene expression levels in the accessions with high ACs were significantly larger than those in the accessions with low ACs at 35d and 42d after flowering. Hap 2 and Hap 3 of LOC_Os11g10170 reduced the AC by 13.09% and 10.77%, respectively. These results provide a theoretical and material basis for improving the ECQ of rice.
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