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Molecular markers for tracking variation in lipoxygenase activity in wheat breeding

文献类型： 外文期刊

作者： Geng, Hongwei 1 ; Zhang, Yan 1 ; He, Zhonghu 1 ; Zhang, Liping 4 ; Appels, Rudi 5 ; Qu, Yanying 2 ; Xia, Xianchun 1 ;

作者机构： 1.Chinese Acad Agr Sci, Inst Crop Sci, Natl Wheat Improvement Ctr, Natl Key Facil Crop Gene Resources & Genet Improv, Beijing 100081, Peoples R China

2.Xingjiang Agr Univ, Coll Agron, Urumqi 830052, Xinjiang, Peoples R China

3.CAAS, Int Maize & Wheat Improvement Ctr CIMMYT China Of, Beijing 100081, Peoples R China

4.Beijing Acad Agr & Forestry Sci, Beijing Engn & Tech Res Ctr Hybrid Wheat, Beijing 100097, Peoples R China

5.Murdoch Univ, Ctr Comparat Genom, Perth, WA 6150, Australia

关键词： molecular marker;SSR marker;lipoxygenase: LOX;63551-74-6;EC 1.13.11.12;phenotypic variance;enzyme activity

期刊名称：MOLECULAR BREEDING （ 影响因子：2.589； 五年影响因子：2.75 ）

ISSN：

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收录情况： SCI

摘要： Lipoxygenase (LOX) activity is an important factor determining the color of flour and end-use products of wheat. In the present study, quantitative trait loci (QTL) for LOX activity in common wheat were mapped using 71 doubled haploid (DH) lines derived from a Zhongyou 9507 x CA9632 cross, and SSR markers. Two QTL, QLpx.caas.1AL and QLpx.caas-4B, were identified on chromosomes 1AL and 4B, closely associated with LOX activity. The SSR loci Xwmc312 and Xgwm251 proved to be diagnostic and explained 13.4-25.2% of the phenotypic variance for the 1AL locus and 14.3-27.0% for the 4B locus across four environments. The SSR markers Xgwm251 and Xwmc312 were validated across 198 Chinese wheat cultivars and advanced lines and showed highly significant (P < 0.01) association with LOX activity. We further established a multiplexed PCR with SSR marker combination Xwmc312/Xgwm251 to test these wheat cultivars and advanced lines. The results suggested that the marker combination Xwmc312/Xgwm251 is efficient and reliable for evaluating LOX activity and can be used in marker-assisted selection (MAS) for targeting flour color attributes to noodle and other wheat-based products.

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