粳稻蒸煮食味品质相关性状的QTL分析

doi:10.11983/CBB15209

植物学报 ›› 2016, Vol. 51 ›› Issue (6): 757-763.DOI: 10.11983/CBB15209

粳稻蒸煮食味品质相关性状的QTL分析

姚晓云¹, 王嘉宇^1,,A;^*(), 刘进¹, 王棋¹, 姜鑫¹, 姜树坤², 徐正进¹

¹沈阳农业大学, 水稻研究所/农业部东北水稻生物学与遗传育种重点实验室, 沈阳 110866
²黑龙江省农业科学院耕作栽培研究所, 哈尔滨 150086

收稿日期:2015-11-29 接受日期:2016-03-15 出版日期:2016-11-01 发布日期:2016-12-02
通讯作者: 王嘉宇
作者简介:
# 共同第一作者
基金资助:
长江学者和创新团队发展计划(No.IRT13079)及北方粳稻育种与生产技术创新团队计划(No.201404235)

Dissection of Quantitative Trait Loci for Cooking and Eating Quality Traits in Oryza sativa subsp. japonica

Xiaoyun Yao¹, Jiayu Wang^1*, Jin Liu¹, Qi Wang¹, Xin Jiang¹, Shukun Jiang², Zhengjin Xu¹

¹Rice Research Institute, Shenyang Agricultural University/Key Laboratory of Northeast Rice Biology and Breeding, Ministry of Agriculture, Shenyang 110866, China
²Cultivation and Farming Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China

Received:2015-11-29 Accepted:2016-03-15 Online:2016-11-01 Published:2016-12-02
Contact: Wang Jiayu
About author:
# Co-first authors

摘要/Abstract

摘要： 以沈农265和丽江新团黑谷杂交衍生的重组自交系群体(RILs)为实验材料, 对12个粳稻(Oryza sativa subsp. japonica)蒸煮食味品质相关性状进行QTL分析。共检测到29个蒸煮食味品质相关的QTLs, 分布于除第8染色体外的11条染色体上, LOD值介于2.50-16.47之间, 加性效应值为-132.69-471.85, 单个QTL贡献率为10.36%-73.24%。在第6染色体RM508-RM253区域检测到1个蒸煮营养食味品质多效性QTL簇, 其中qAC6表型贡献率最大, 解释73.24%的表型变异; 在第10染色体PM166-RM258区域检测到2个与蒸煮食味品质相关的QTLs, 分别是控制口感的qCTS10和综合评分的qCCS10。此外, 检测到15个与RVA特征谱相关的QTLs, 在第6染色体RM253-RM402区域检测到3个与RVA谱特征值相关的QTLs, 表型贡献率均大于12%。这些定位结果将为粳稻蒸煮食味相关品质的分子遗传机理研究奠定基础。

Abstract: Recombinant inbred lines derived from the cross between Shennong265 (Japonica) and Lijiangxintuanheigu (Japonica) were used to identify quantitative trait loci (QTL) for 12 cooking and eating quality traits. In total, 29 QTLs were detected on chromosomes 1, 2, 3, 4, 5, 6, 7, 9, 10, 11 and 12, with limit of detection values ranging from 2.50 to 16.47, additive effect from -132.69 to 471.85, and range of individually explained phenotypic variation from 10.36% to 73.24%. One pleiotropic QTL cluster was detected on chromosome 6 (RM508-RM253), which had higher phenotypic variation and an additive effect; QTL qAC6 explained 73.24% of the phenotypic variation. Two QTLs, qCCS10 and qCTS10, were detected on chromosome 10 (PM166-RM258); they affected taste and comprehensive score, respectively. In addition, 15 QTLs associated with Rapid Visco Analyzer (RVA) profile characteristics were identified; 3 QTLs, located on chromosome 6 (RM253-RM402), explained more than 12% of the phenotypic variation. These results will be helpful to further enrich and research the molecular genetic mechanism of cooking and eating quality traits in rice.

姚晓云, 王嘉宇, 刘进, 王棋, 姜鑫, 姜树坤, 徐正进. 粳稻蒸煮食味品质相关性状的QTL分析. 植物学报, 2016, 51(6): 757-763.

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Traits	Parents		RILs
Traits	SN265	LTH	Mean±SD	Range	Skewness	Kurtosis
Protein, Pr	9.00	9.30	9.23±0.14	8.90-9.60	-0.05	0.98
Amylase content, AC	18.10	12.70	15.18±2.70	9.40-22.10	0.42	0.40
Cooked appearance, CA	6.90	1.00	4.04±1.86	0.20-6.80	-0.83	-0.50
Cooked taste score, CTS	7.10	1.80	4.43±1.69	0.20-6.90	-1.01	0.16
Cooked comprehensive score, CCS	75.60	35.80	54.19±11.20	30.00-72.70	-0.71	-0.29
Peak paste viscosity, PKV	2475.00	2421.00	2513.57±271.09	1929-3037.00	-0.19	-0.79
Hot paste viscosity , HPV	1768.00	1923.00	1860.19±163.97	1527-2285.00	0.39	-0.36
Breakdown viscosity, BDV	707.00	498.00	653.38±208.03	213-1219.00	0.28	0.26
Cool paste viscosity, CPV	2872.00	3258.00	3057.31±325.39	1836-3601.00	-1.37	3.06
Setback viscosity, SBV	1104.00	1335.00	1214.7±214.55	1115-1600.00	-2.30	1.62
Peak time, PeT	6.07	6.13	6.15±0.14	5.73-6.47	-0.32	0.23
Pasting temperature, PaT	86.60	87.35	86.07±4.17	77.60-91.50	-0.89	-0.79

Traits	Parents		RILs
Traits	SN265	LTH	Mean±SD	Range	Skewness	Kurtosis
Protein, Pr	9.00	9.30	9.23±0.14	8.90-9.60	-0.05	0.98
Amylase content, AC	18.10	12.70	15.18±2.70	9.40-22.10	0.42	0.40
Cooked appearance, CA	6.90	1.00	4.04±1.86	0.20-6.80	-0.83	-0.50
Cooked taste score, CTS	7.10	1.80	4.43±1.69	0.20-6.90	-1.01	0.16
Cooked comprehensive score, CCS	75.60	35.80	54.19±11.20	30.00-72.70	-0.71	-0.29
Peak paste viscosity, PKV	2475.00	2421.00	2513.57±271.09	1929-3037.00	-0.19	-0.79
Hot paste viscosity , HPV	1768.00	1923.00	1860.19±163.97	1527-2285.00	0.39	-0.36
Breakdown viscosity, BDV	707.00	498.00	653.38±208.03	213-1219.00	0.28	0.26
Cool paste viscosity, CPV	2872.00	3258.00	3057.31±325.39	1836-3601.00	-1.37	3.06
Setback viscosity, SBV	1104.00	1335.00	1214.7±214.55	1115-1600.00	-2.30	1.62
Peak time, PeT	6.07	6.13	6.15±0.14	5.73-6.47	-0.32	0.23
Pasting temperature, PaT	86.60	87.35	86.07±4.17	77.60-91.50	-0.89	-0.79

Traits	Loci	Chr.	Interval	LOD value	PVE (%)	Additive effect
Protein content, Pr	qPr7	7	RM478-RM429	2.53	14.93	0.05
Protein content, Pr	qPr12	12	RM415-RM20A	4.31	28.45	-0.07
Amylase content, AC	qAC6	6	RM253-RM402	11.29	73.24	2.30
Cooked appearance, CA	qCA6	6	RM589-RM204	6.86	17.76	0.78
	qCA7	7	RM214-RM533	6.45	26.64	0.96
	qCA9	9	PM397-PM399	6.00	16.74	0.76
	qCA12	12	RM415-RM20A	6.10	18.35	0.81
Cooked taste score, CTS	qCTS3	3	PM380-RM426	7.64	32.01	0.97
	qCTS6	6	RM508-RM589	8.26	21.03	0.77
	qCTS7	7	RM214-RM533	3.95	11.06	0.56
	qCTS10	10	PM166-RM258	5.68	16.32	0.68
Cooked comprehensive score, CCS	qCCS3	3	PM380-RM426	4.76	28.50	6.04
	qCCS6	6	RM508-RM589	7.56	23.00	5.34
	qCCS10	10	PM166-RM258	6.56	23.18	5.37
Peak paste viscosity, PKV	qPKV1	1	RM562-RM5	2.94	23.72	131.30
Hot paste viscosity, HPV	qHPV1	1	PM423-PM370	4.76	25.14	-86.67
Hot paste viscosity, HPV	qHPV12	12	RM453-PM419	3.49	18.95	-71.12
Breakdown viscosity, BDV	qBDV6	6	RM253-RM402	7.80	41.20	-132.69
Cool paste viscosity, CPV	qCPV4	4	RM349-RM559	4.23	28.31	172.29
Cool paste viscosity, CPV	qCPV6	6	RM439-RM494	4.03	39.51	471.85
Setback viscosity, SBV	qSBV4	4	RM255-RM349	2.54	17.17	88.29
	qSBV6	6	RM439-RM494	5.40	50.08	431.29
	qSBV11	11	PM365-PM418	3.31	35.65	270.29
Peak time, PeT	qPeT1	1	RM297-RM486	2.50	11.81	-0.05
Peak time, PeT	qPeT11	11	PM418-RM144	3.79	59.18	0.13
Pasting temperature, PaT	qPaT2	2	RM327-PM123	16.47	34.01	-4.30
	qPaT5	5	RM169-RM516	13.03	10.36	-4.47
	qPaT6	6	RM253-RM402	2.50	12.55	1.47
	qPaT11	11	PM365-PM418	12.87	34.02	4.37

Traits	Loci	Chr.	Interval	LOD value	PVE (%)	Additive effect
Protein content, Pr	qPr7	7	RM478-RM429	2.53	14.93	0.05
Protein content, Pr	qPr12	12	RM415-RM20A	4.31	28.45	-0.07
Amylase content, AC	qAC6	6	RM253-RM402	11.29	73.24	2.30
Cooked appearance, CA	qCA6	6	RM589-RM204	6.86	17.76	0.78
	qCA7	7	RM214-RM533	6.45	26.64	0.96
	qCA9	9	PM397-PM399	6.00	16.74	0.76
	qCA12	12	RM415-RM20A	6.10	18.35	0.81
Cooked taste score, CTS	qCTS3	3	PM380-RM426	7.64	32.01	0.97
	qCTS6	6	RM508-RM589	8.26	21.03	0.77
	qCTS7	7	RM214-RM533	3.95	11.06	0.56
	qCTS10	10	PM166-RM258	5.68	16.32	0.68
Cooked comprehensive score, CCS	qCCS3	3	PM380-RM426	4.76	28.50	6.04
	qCCS6	6	RM508-RM589	7.56	23.00	5.34
	qCCS10	10	PM166-RM258	6.56	23.18	5.37
Peak paste viscosity, PKV	qPKV1	1	RM562-RM5	2.94	23.72	131.30
Hot paste viscosity, HPV	qHPV1	1	PM423-PM370	4.76	25.14	-86.67
Hot paste viscosity, HPV	qHPV12	12	RM453-PM419	3.49	18.95	-71.12
Breakdown viscosity, BDV	qBDV6	6	RM253-RM402	7.80	41.20	-132.69
Cool paste viscosity, CPV	qCPV4	4	RM349-RM559	4.23	28.31	172.29
Cool paste viscosity, CPV	qCPV6	6	RM439-RM494	4.03	39.51	471.85
Setback viscosity, SBV	qSBV4	4	RM255-RM349	2.54	17.17	88.29
	qSBV6	6	RM439-RM494	5.40	50.08	431.29
	qSBV11	11	PM365-PM418	3.31	35.65	270.29
Peak time, PeT	qPeT1	1	RM297-RM486	2.50	11.81	-0.05
Peak time, PeT	qPeT11	11	PM418-RM144	3.79	59.18	0.13
Pasting temperature, PaT	qPaT2	2	RM327-PM123	16.47	34.01	-4.30
	qPaT5	5	RM169-RM516	13.03	10.36	-4.47
	qPaT6	6	RM253-RM402	2.50	12.55	1.47
	qPaT11	11	PM365-PM418	12.87	34.02	4.37

Chromosome	Interval	Traits	Pleiotropic QTL
3	PM380-RM426	Cooked taste score, cooked comprehensive score	qCTS3, qCCS3
6	RM253-RM402	Amylase content, cooked appearance, cooked taste score, cooked comprehensive score, breakdown viscosity, pasting temperature	qAC6, qCA6, qCTS6, qCCS6, qBDV6, qPaT6
6	RM439-RM494	Cool paste viscosity, setback viscosity	qCPV6, qSBV6
7	RM214-RM533	Cooked appearance, cooked taste score	qCA7, qCTS7
10	PM166-RM258	Cooked appearance, cooked comprehensive score	qCTS10, qCCS10
11	PM365-RM144	Setback viscosity, peak time, pasting temperature	qSBV11, qPeT11, qPaT11
12	RM415-RM419	Protein cotent, cooked appearance, hot paste viscosity	qPr12, qCA12, qHPV12

粳稻蒸煮食味品质相关性状的QTL分析

Dissection of Quantitative Trait Loci for Cooking and Eating Quality Traits in Oryza sativa subsp. japonica

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