馒头主要品质性状SNP标记全基因组关联分析
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摘要
为从分子水平研究控制馒头主要品质性状的基因位点,以205份不同小麦品种为实验材料,利用分布于小麦全基因组的24 355个单核苷酸多态性(single nucleotide polymorphism,SNP)标记对馒头比容、色泽与质构性状进行关联分析。检测到8个比容性状极显著关联位点(P<0.000 1),同时也是高遗传变异贡献率位点(R~2>10%),2个位点至少在2个环境中稳定表达;23个馒头色泽性状极显著关联位点,30个高遗传变异贡献率位点,9个位点在两个以上环境中检测到;31个馒头质构性状极显著关联位点,46个高遗传变异贡献率位点,11个位点在两个以上环境中检测到。同时,发掘了5个质构性状主效关联位点,如5D染色体上胶着性位点BS00000020_51。本研究所得到的这些位点为结合分子育种技术改良馒头用小麦粉品质提供了有价值的参考。
This study aimed at the molecular investigation of the gene loci that control the main quality traits of steamed bread. A total of 205 wheat cultivars were used for genome-wide association analysis of the specific volume, color and texture properties of steamed bread with 24 355 single nucleotide polymorphism (SNP) markers covering the whole genome of wheat. A total of 8 SNPs were found to be significantly associated with specific volume (P < 0.000 1) and they were also found to highly contribute to the variation in specific volume (R~2 > 10%); two SNPs associated with specific volume exhibited stable expression in at least two environments. A total of 23 SNPs were significantly associated with color, 30 SNPs highly contributed to the variation in color and 9 SNPs associated with color showed stable expression in more than two environments. A total of 31 SNPs were significantly associated with texture properties, 46 SNPs highly contributed to texture properties and 11 SNPs associated with texture properties were stably expressed in more than two environments. Furthermore, 5 main gene loci that control texture properties were identified, such as BS00000020_51 associated with gumminess on chromosome 5D. These SNPs can provide a valuable basis for molecular breeding of wheat for improved quality of steamed bread.
This study aimed at the molecular investigation of the gene loci that control the main quality traits of steamed bread. A total of 205 wheat cultivars were used for genome-wide association analysis of the specific volume, color and texture properties of steamed bread with 24 355 single nucleotide polymorphism (SNP) markers covering the whole genome of wheat. A total of 8 SNPs were found to be significantly associated with specific volume (P < 0.000 1) and they were also found to highly contribute to the variation in specific volume (R~2 > 10%); two SNPs associated with specific volume exhibited stable expression in at least two environments. A total of 23 SNPs were significantly associated with color, 30 SNPs highly contributed to the variation in color and 9 SNPs associated with color showed stable expression in more than two environments. A total of 31 SNPs were significantly associated with texture properties, 46 SNPs highly contributed to texture properties and 11 SNPs associated with texture properties were stably expressed in more than two environments. Furthermore, 5 main gene loci that control texture properties were identified, such as BS00000020_51 associated with gumminess on chromosome 5D. These SNPs can provide a valuable basis for molecular breeding of wheat for improved quality of steamed bread.
引文
[1]沙坤.中国主食馒头老化及其抑制的研究[D].北京:中国农业大学,2007.
[2]FAN Y D,LI S H,SUN H Y,et al.Relationship between HMW-GSand making quality of northern style hand-made steamed bread[J].Acta Agronomica Sinica,2005,31(1):97-101.DOI:10.3321/j.issn:0496-3490.2005.01.018.
[3]孙维思,张仁堂,乔旭光.不同品种马铃薯混配粉面团流变学特性及对馒头品质的影响[J].食品与发酵工业,2017,43(2):95-100.DOI:10.13995/j.cnki.11-1802/ts.201702017.
[4]盛琪,朱科学,郭晓娜,等.气调包装对馒头品质及保鲜效果的影响[J].中国粮油学报,2016,31(9):126-130.DOI:10.3969/j.issn.1003-0174.2016.09.022.
[5]贾峰,于国莉,刘长虹,等.小麦醇溶蛋白对馒头比容及结构的影响[J].河南工业大学学报(自然科学版),2017,38(5):17-21.DOI:10.16433/j.cnki.issn1673-2383.2017.05.004.
[6]刘宣伯,甘晶,韭泽悟,等.魔芋葡甘聚糖对馒头品质的影响[J].食品科学,2017,38(21):100-105.DOI:10.7506/spkx1002-6630-201721016.
[7]赵吉凯,王凤成,付文军,等.轻碾脱皮对全麦粉及其馒头品质的影响[J].食品科学,2017,38(21):158-164.DOI:10.7506/spkx1002-6630-201721025.
[8]赵阳,王雨生,陈海华,等.海藻酸钠对小麦淀粉性质及馒头品质的影响[J].中国粮油学报,2015,30(1):44-50.
[9]王晓曦,范玲,马森,等.麦麸酚基木聚糖对发酵面团特性和馒头品质的影响[J].农业工程学报,2015,31(17):302-307.DOI:10.11975/j.issn.1002-6819.2015.17.040.
[10]赵玲玲,王文亮,弓志青,等.杏鲍菇粉对小麦面团、馒头质构及品质的影响[J].食品科技,2017,42(6):147-151.DOI:10.13684/j.cnki.spkj.2017.06.033.
[11]范会平,李瑞,郑学玲,等.酵母对冷冻面团发酵特性及馒头品质的影响[J].农业工程学报,2016,32(20):298-305.DOI:10.11975/j.issn.1002-6819.2016.20.039.
[12]张爱霞,刘敬科,赵巍,等.小米馒头质构分析和品质评价[J].食品科技,2017,42(6):156-161.DOI:10.13684/j.cnki.spkj.2017.06.035.
[13]CORDER E H,SAUNDERS A M,RISCH N J,et al.Protective effect of apolipoprotein E type 2 allele for late onset Alzheimer disease[J].Nature Genetics,1994,7:180-184.
[14]TEMPLETON A R.A cladistic analysis of phenotypic associations with haplotypes inferred from restriction endonuclease mapping or DNA-sequencing V.Analysis of case-controlsampling designs:alzheimer,sdiseaseand the apoprotein E locus[J].Genetics,1995,140(1):403-409.
[15]THORNSBERRY J M,GOODMAN M M,DOEBLEY J.Dwarf8polymorphisms associate with variation flowering time[J].Nature Genetics,2001,28(3):286-289.DOI:10.1038/90135.
[16]ZANKE C,LING J,PLIESKE J,et al.Genetic architecture of main effect,QTL for heading date in European winter wheat[J].Front Plant Science,2014,5:217.DOI:10.3389/fpls.2014.00217.
[17]TAN M K,EL-BOUHSSINI M,EMEBIRI L,et al.A SNP marker for the selection of HfrDrd,a Hessian fly-response gene in wheat[J].Molecular Breeding,2015,35:216.DOI:10.1007/s11032-015-0410-6.
[18]刘进英,董雪,冯玉梅,等.不同休眠特性小麦中TaGAMyb-B基因的等位变异及其表达特性[J].麦类作物学报,2016,36(6):708-713.DOI:10.7606/j.issn.1009-1041.2016.06.04.
[19]JIGHLY A,OYIGA B C,MAKDIS F,et al.Genome-wide DArT and SNP scan for QTL associated with resistance to stripe rust(Puccinia striiformis f.sp.tritici)in elite ICARDA wheat(Triticum aestivum L.)germplasm[J].Theoretical and Applied Genetics,2015,128(7):1277-1295.DOI:10.1007/s00122-015-2504-2.
[20]周秀文.基于SNP标记的小麦氮效率性状的关联分析[D].泰安:山东农业大学,2016.
[21]岳爱琴,李昂,毛新国,等.小麦果聚糖合成酶基因6-SFT-D多态性及其与6-SFT-A2的累加效应[J].作物学报,2016,42(1):11-18.DOI:10.3724/SP.J.1006.2016.00011.
[22]YAO J,WANG L,LIU L,et al.Association mapping of agronomic traits on chromosome 2A of wheat[J].Genetica,2009,137(1):67-75.DOI:10.1007/s10709-009-9351-5.
[23]MORA F,CASTILLO D,LADO B,et al.Genome-wide association mapping of agronomic traits and carbon isotope discrimination in a world wide germplasm collection of spring wheat using SNPmarkers[J].Molecular Breeding,2015,35:69.DOI:10.1007/s11032-015-0264-y.
[24]GAO L,KIELSMEIER-COOK J,BAJGAIN P,et al.Development of genotyping by sequencing (GBS)- and array-derived SNP markers for stem rust resistance gene Sr42[J].Molecular Breeding,2015,35:207.DOI:10.1007/s11032-015-0404-4.
[25]周素梅,张国增,张梅红,等.北方馒头实验室制作与评价[J].科技导报,2011,29(29):75-79.DOI:10.3981/j.issn.1000-7857.2011.29.013.
[26]张国权,叶楠,张桂英,等.馒头品质评价体系构建[J].中国粮油学报,2011,26(7):10-15.
[27]郝春明.全麦粉的制备及其品质特性研究[D].郑州:河南工业大学,2012.
[28]PURCELLS,NEALE B,TODD-BROWN K,et al.PLINK:a tool set for whole-genome association and population-based linkage analyse[J].American Human Genetics,2007,81(9):559-557.DOI:10.1086/519795.
[29]LI F,CHEN B Y,XU K,et al.Genome-wide association study dissects the genetic architecture of seed weight and seed quality in rapeseed (Brassica napus L.)[J].DNA Research,2014,21(4):355-367.DOI:10.1093/dnares/dsu002.
[30]WANG S C,WONG D,FORREST K.Characterization of polyploid wheat genomic diversity using a high-density 90000 single nucleotide polymorphism array[J].Plant Biotechnology Journal,2014,12(6):787-796.DOI:10.1111/pbi.12183.
[2]FAN Y D,LI S H,SUN H Y,et al.Relationship between HMW-GSand making quality of northern style hand-made steamed bread[J].Acta Agronomica Sinica,2005,31(1):97-101.DOI:10.3321/j.issn:0496-3490.2005.01.018.
[3]孙维思,张仁堂,乔旭光.不同品种马铃薯混配粉面团流变学特性及对馒头品质的影响[J].食品与发酵工业,2017,43(2):95-100.DOI:10.13995/j.cnki.11-1802/ts.201702017.
[4]盛琪,朱科学,郭晓娜,等.气调包装对馒头品质及保鲜效果的影响[J].中国粮油学报,2016,31(9):126-130.DOI:10.3969/j.issn.1003-0174.2016.09.022.
[5]贾峰,于国莉,刘长虹,等.小麦醇溶蛋白对馒头比容及结构的影响[J].河南工业大学学报(自然科学版),2017,38(5):17-21.DOI:10.16433/j.cnki.issn1673-2383.2017.05.004.
[6]刘宣伯,甘晶,韭泽悟,等.魔芋葡甘聚糖对馒头品质的影响[J].食品科学,2017,38(21):100-105.DOI:10.7506/spkx1002-6630-201721016.
[7]赵吉凯,王凤成,付文军,等.轻碾脱皮对全麦粉及其馒头品质的影响[J].食品科学,2017,38(21):158-164.DOI:10.7506/spkx1002-6630-201721025.
[8]赵阳,王雨生,陈海华,等.海藻酸钠对小麦淀粉性质及馒头品质的影响[J].中国粮油学报,2015,30(1):44-50.
[9]王晓曦,范玲,马森,等.麦麸酚基木聚糖对发酵面团特性和馒头品质的影响[J].农业工程学报,2015,31(17):302-307.DOI:10.11975/j.issn.1002-6819.2015.17.040.
[10]赵玲玲,王文亮,弓志青,等.杏鲍菇粉对小麦面团、馒头质构及品质的影响[J].食品科技,2017,42(6):147-151.DOI:10.13684/j.cnki.spkj.2017.06.033.
[11]范会平,李瑞,郑学玲,等.酵母对冷冻面团发酵特性及馒头品质的影响[J].农业工程学报,2016,32(20):298-305.DOI:10.11975/j.issn.1002-6819.2016.20.039.
[12]张爱霞,刘敬科,赵巍,等.小米馒头质构分析和品质评价[J].食品科技,2017,42(6):156-161.DOI:10.13684/j.cnki.spkj.2017.06.035.
[13]CORDER E H,SAUNDERS A M,RISCH N J,et al.Protective effect of apolipoprotein E type 2 allele for late onset Alzheimer disease[J].Nature Genetics,1994,7:180-184.
[14]TEMPLETON A R.A cladistic analysis of phenotypic associations with haplotypes inferred from restriction endonuclease mapping or DNA-sequencing V.Analysis of case-controlsampling designs:alzheimer,sdiseaseand the apoprotein E locus[J].Genetics,1995,140(1):403-409.
[15]THORNSBERRY J M,GOODMAN M M,DOEBLEY J.Dwarf8polymorphisms associate with variation flowering time[J].Nature Genetics,2001,28(3):286-289.DOI:10.1038/90135.
[16]ZANKE C,LING J,PLIESKE J,et al.Genetic architecture of main effect,QTL for heading date in European winter wheat[J].Front Plant Science,2014,5:217.DOI:10.3389/fpls.2014.00217.
[17]TAN M K,EL-BOUHSSINI M,EMEBIRI L,et al.A SNP marker for the selection of HfrDrd,a Hessian fly-response gene in wheat[J].Molecular Breeding,2015,35:216.DOI:10.1007/s11032-015-0410-6.
[18]刘进英,董雪,冯玉梅,等.不同休眠特性小麦中TaGAMyb-B基因的等位变异及其表达特性[J].麦类作物学报,2016,36(6):708-713.DOI:10.7606/j.issn.1009-1041.2016.06.04.
[19]JIGHLY A,OYIGA B C,MAKDIS F,et al.Genome-wide DArT and SNP scan for QTL associated with resistance to stripe rust(Puccinia striiformis f.sp.tritici)in elite ICARDA wheat(Triticum aestivum L.)germplasm[J].Theoretical and Applied Genetics,2015,128(7):1277-1295.DOI:10.1007/s00122-015-2504-2.
[20]周秀文.基于SNP标记的小麦氮效率性状的关联分析[D].泰安:山东农业大学,2016.
[21]岳爱琴,李昂,毛新国,等.小麦果聚糖合成酶基因6-SFT-D多态性及其与6-SFT-A2的累加效应[J].作物学报,2016,42(1):11-18.DOI:10.3724/SP.J.1006.2016.00011.
[22]YAO J,WANG L,LIU L,et al.Association mapping of agronomic traits on chromosome 2A of wheat[J].Genetica,2009,137(1):67-75.DOI:10.1007/s10709-009-9351-5.
[23]MORA F,CASTILLO D,LADO B,et al.Genome-wide association mapping of agronomic traits and carbon isotope discrimination in a world wide germplasm collection of spring wheat using SNPmarkers[J].Molecular Breeding,2015,35:69.DOI:10.1007/s11032-015-0264-y.
[24]GAO L,KIELSMEIER-COOK J,BAJGAIN P,et al.Development of genotyping by sequencing (GBS)- and array-derived SNP markers for stem rust resistance gene Sr42[J].Molecular Breeding,2015,35:207.DOI:10.1007/s11032-015-0404-4.
[25]周素梅,张国增,张梅红,等.北方馒头实验室制作与评价[J].科技导报,2011,29(29):75-79.DOI:10.3981/j.issn.1000-7857.2011.29.013.
[26]张国权,叶楠,张桂英,等.馒头品质评价体系构建[J].中国粮油学报,2011,26(7):10-15.
[27]郝春明.全麦粉的制备及其品质特性研究[D].郑州:河南工业大学,2012.
[28]PURCELLS,NEALE B,TODD-BROWN K,et al.PLINK:a tool set for whole-genome association and population-based linkage analyse[J].American Human Genetics,2007,81(9):559-557.DOI:10.1086/519795.
[29]LI F,CHEN B Y,XU K,et al.Genome-wide association study dissects the genetic architecture of seed weight and seed quality in rapeseed (Brassica napus L.)[J].DNA Research,2014,21(4):355-367.DOI:10.1093/dnares/dsu002.
[30]WANG S C,WONG D,FORREST K.Characterization of polyploid wheat genomic diversity using a high-density 90000 single nucleotide polymorphism array[J].Plant Biotechnology Journal,2014,12(6):787-796.DOI:10.1111/pbi.12183.