Genetic variation and association mapping of phenolic, flavonoid content and antioxidant capacity in USDA rice mini-core collection

Abstract

Genotypic diversity of total phenolics, avonoid content and antioxidant capacity in the USDA rice minicore collection was analyzed. Wide genotypic variation was found in total phenolics, avonoid content and ABTS antioxidant capacity. Genome-wide association mapping between the three antioxidant traits and 155 SSR markers was conducted using Q + K model which takes both population structure (Q) and relative kinship (K) into consideration. A total of 23 marker trait association were identi ed with markers from Rc gene showed the strongest association with the three antioxidant traits. Rid12, RM484, RM162, RM5371 were commonly detected for phenolic content, avonoids content and antioxidant capacity.

Genome-Wide Association Study Reveals the Genetic Basis of Total Flavonoid Content in Brown Rice

“…Our analysis revealed that Rc was detected in both qTFC-Full-7-1 within the full population and qTFC-Ind-7-2 within the indica subpopulation ( Figure 2 a,b and Figure 3 a; Table S2 ). Rc encodes a transcription factor that contains a basic helix-loop-helix (bHLH) domain, which affects proanthocyanidin synthesis by regulating the expression of some structural genes involved in flavonoid biosynthesis and is a major gene controlling flavonoid synthesis in rice pericarps [ 21 , 33 , 52 , 53 ]. The lead SNP of qTFC-Full-7-1 and qTFC-Ind-7-2 was the same SNP (Chr7_6069266) ( Figure 3 c), located in the 3′ untranslated region (UTR) of Rc .…”

“…In a previous study, the TFC of 164 accessions from the USDA rice mini-core collection ranged from 43.4 to 411.9 mg/100 g [ 53 ]. In our study, the TFC ranged from 90.6 to 435.9 mg/100 g. Although the range of TFC in our study did not exceed that of the previous study, we identified elite accessions with higher TFC, such as Yanshuichi (TFC = 435.91 mg/100 g), which could serve as valuable germplasm resources for breeding.…”

Extraction, Characterization, Antioxidant and Hypoglycemic of Pectic Polysaccharides from Cantaloupe (Cucumis melo L.) Peels

“…The contents of total sugars (TSC), reducing sugar (RSC), uronic acids (UAC), proteins (PC), total flavonoids (TFC), total phenolics (TPC) and sulfate groups (SGC) in CPPs were measured by the phenol-sulfuric acid method, [12] dinitrosalicylic acid method, [13] Carbazole-sulfuric acid method, [14] coomassie bright blue G-250 method, [15] aluminum nitrate colorimetric method, [16] Folin-Ciocalteu colorimetric method with minor, [17] and trichloroacetic acid method. [18]…”