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Selection Signatures in Chinese Sorghum Reveals Its Unique Liquor-Making Properties

文献类型： 外文期刊

作者： Zhang, Liyi 1 ; Ding, Yanqing 1 ; Xu, Jianxia 1 ; Gao, Xu 1 ; Cao, Ning 1 ; Li, Kuiying 2 ; Feng, Zhou 1 ; Cheng, Bing 1 ; Zhou, Lengbo 1 ; Ren, Mingjian 2 ; Lu, Xiaochun 3 ; Bao, Zhigui 4 ; Tao, Yuezhi 5 ; Xin, Zhanguo 6 ; Zou, Guihua 5 ;

作者机构： 1.Guizhou Inst Upland Crops, Guizhou Acad Agr Sci, Guiyang, Peoples R China

2.Guizhou Univ, Coll Agr, Guiyang, Peoples R China

3.Inst Sorghum Res, Liaoning Acad Agr Sci, Shenyang, Peoples R China

4.Shanghai OE Biotech Co Ltd, Shanghai, Peoples R China

5.Zhejiang Acad Agr Sci, Inst Crop & Nucl Technol Utilizat, Hangzhou, Peoples R China

6.USDA ARS, Plant Stress & Germplasm Dev Unit, Cropping Syst Res Lab, Lubbock, TX 97330 USA

关键词： sorghum; selective sweep; population structure; genome-wide association study (GWAS); liquor-brewing related traits

期刊名称：FRONTIERS IN PLANT SCIENCE （ 影响因子：6.627； 五年影响因子：7.255 ）

ISSN： 1664-462X

年卷期： 2022 年 13 卷

页码：

收录情况： SCI

摘要： Chinese sorghum (S. bicolor) has been a historically critical ingredient for brewing famous distilled liquors ever since Yuan Dynasty (749 similar to 652 years BP). Incomplete understanding of the population genetics and domestication history limits its broad applications, especially that the lack of genetics knowledge underlying liquor-brewing properties makes it difficult to establish scientific standards for sorghum breeding. To unravel the domestic history of Chinese sorghum, we re-sequenced 244 Chinese sorghum lines selected from 16 provinces. We found that Chinese sorghums formed three distinct genetic sub-structures, referred as the Northern, the Southern, and the Chishui groups, following an obviously geographic pattern. These sorghum accessions were further characterized in liquor brewing traits and identified selection footprints associated with liquor brewing efficiency. An importantly selective sweep region identified includes several homologous genes involving in grain size, pericarp thickness, and architecture of inflorescence. Our result also demonstrated that pericarp strength rather than grain size determines the ability of the grains to resist repeated cooking during brewing process. New insight into the traits beneficial to the liquor-brewing process provides both a better understanding on Chinese sorghum domestication and a guidance on breeding sorghum as a multiple use crop in China.

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