Genome-wide analyses reveal footprints of divergent selection and popping-related traits in CIMMYT's maize inbred lines

文献类型： 外文期刊

第一作者： Li, Jing

作者： Li, Jing;Li, Delin;Rasheed, Awais;Wang, Jiankang;Li, Huihui;Li, Jing;Li, Delin;Rasheed, Awais;Wang, Jiankang;Li, Huihui;Li, Delin;Schnable, Patrick S.;Li, Delin;Schnable, Patrick S.;Zavala Espinosa, Cristian;Palacios Rojas, Natalia;Costich, Denise E.;Trejo Pastor, Viridiana;Santacruz Varela, Amalio;Rasheed, Awais;de Almeida Silva, Natalia Carolina;Schnable, Patrick S.;Schnable, Patrick S.

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关键词： EigenGWAS; GWAS; maize adaptation; popping traits; quality traits; tropical maize landrace

期刊名称：JOURNAL OF EXPERIMENTAL BOTANY （ 影响因子：5.908； 五年影响因子：7.011 ）

ISSN： 0022-0957

年卷期： 2021 年 72 卷 4 期

页码：

收录情况： SCI

摘要： Popcorn (Zea mays L. var. Everta) is the most ancient type of cultivated maize. However, there is little known about the genetics of popping-related traits based on genotyping-by-sequencing (GBS) technology. Here, we characterized the phenotypic variation for seven popping-related traits in maize kernels among 526 CIMMYT inbred lines (CMLs). In total, 155 083 high-quality single nucleotide polymorphism (SNP) markers were identified by a GBS approach. Several trait-associated loci were detected by genome-wide association study for color, popping expansion volume, shape, pericarp, flotation index, floury/vitreous, and protein content, explaining a majority of the observed phenotypic variance, and these were validated by a diverse panel comprising 764 tropical landrace accessions. Sixty two of the identified loci were recognized to have undergone selection. On average, there was a 55.27% frequency for alleles that promote popping in CMLs. Our work not only pinpoints previously unknown loci for popping-related traits, but also reveals that many of these loci have undergone selection. Beyond establishing a new benchmark for the genetics of popcorn, our study provides a foundation for gene discovery and breeding. It also presents evidence to investigate the role of a gradual loss of popping ability as a by-product of diversification of culinary uses throughout the evolution of teosinte-to-modern maize.

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