摘要
大豆是人类膳食蛋白的主要来源之一,提高大豆蛋白含量是主要的育种目标。因此,挖掘调控大豆蛋白质含量的关键基因,对高蛋白大豆品种的定向选育有重要意义。本研究以中黄35和十胜长叶为亲本,构建了F2∶16与F2∶17重组自交系(RIL,Recombination Inbred Lines)群体,以前期定位的蛋白质含量新位点qPRO-19-1为基础,对区间内基因测序,发现Glyma.19g223300在亲本间有1个InDel变异并开发标记IN-1,同时从区间内22个SSR标记中筛选出5个多态性标记,通过整合基因型和蛋白质含量表型数据,将定位区间qPRO-19-1从384 kb缩小到68.03kb,包括注释基因4个,其中Glyma.19g221800和Glyma.19g222000两个基因在种子不同发育时期存在极显著的表达差异。研究结果为该大豆蛋白含量相关基因的图位克隆及分子标记辅助育种提供了参考。
Soybean is one of the main sources supplying human dietary protein,and increasing its protein content is one of major targets in soybean breeding.Identification of the genes modulating the protein content is of great significance in breeding of soybean varieties with higher protein content.In this study,the F2∶16 and F2∶17recombinant inbred lines(RIL)populations derived from Zhonghuang 35 and Tokachi nagaha were applied to delimit the previously-mapped protein content locus q PRO-19-1.By sequencing the candidate genes in the interval,an InDel marker in Glyma.19g223300 between parents and five polymorphic markers from 22 SSR markers were developed.The physical interval harboring q PRO-19-1 was further delimited from 384 kb to 68.03 kb,including four annotated candidate genes,of which Glyma.19g221800 and Glyma.19g222000 showed extremely significant difference on transcript level at different stages of seed development.These results provided a basis for future map-based cloning and molecular marker-assisted breeding of this protein content-related gene in soybean.
作者
刘亭萱
郭兵福
栾晓燕
王俊
邱丽娟
LIU Ting-xuan;GUO Bing-fu;LUAN Xiao-yan;WANG Jun;QIU Li-Juan(College of Agriculture,Yangtze University,HubeiJingzhou 434025;Institute of Crop Sciences,Chinese Academy of Agricultural Sciences,Beijing 100081;Crops Research Institute of Jiangxi Academy of Agricultural Sciences,Nanchang 330200;Soybean Research Institute,Heilongjiang Academy of Agricultural Sciences,Harbin 150086)
出处
《植物遗传资源学报》
CAS
CSCD
北大核心
2022年第6期1718-1725,1736,共9页
Journal of Plant Genetic Resources
基金
国家自然科学基金(31960408)。
关键词
大豆
蛋白含量
精细定位
soybean
protein content
fine mapping
