GWAS of grain color and tannin content in Chinese sorghum based on whole-genome sequencing

Abstract

Key message Seventy-three QTL related to grain color and tannin content were identified in Chinese sorghum accessions, and a new recessive allelic variant of TAN2 gene was discovered. Abstract Sorghum is mainly used for brewing distilled liquors in China. Since grain tannins play an important role in liquor brewing, accurately understanding the relationship between grain color and tannin content can provide basis for selection standards of tannin sorghum. We resequenced a panel of 242 Chinese sorghum accessions and performed population structure and genome-wide association study (GWAS) to identify quantitative trait locus (QTL) affecting pericarp color, testa pigment, and tannin content. Phylogenetic analysis, principal component analysis (PCA), and admixture model were used to infer population structure. Two distinct genetic sub-populations were identified according to their corresponding northern and southern geographic origin. To investigate the genetic basis of natural variation in sorghum grain color, GWAS with 2,760,264 SNPs was conducted in four environments using multiple models (Blink, FarmCPU, GLM, and MLM). Seventy-three QTL were identified to be associated for the color of exocarp, mesocarp, testa, and tannin content on all chromosomes except chromosome 5, of which 47 might be novel QTL. Some important QTL were found to colocalize with orthologous genes in the flavonoid biosynthetic pathway from other plants, including orthologous of Arabidopsis (Arabidopsis thaliana) TT2, TT7, TT12, TT16 and AT5G41220 (GST), as well as orthologous of rice (Oryza sativa) MYB61 and OsbHLH025. Our investigation of the variation in grain color and tannin content in Chinese sorghum germplasm may help guide future sorghum breeding for liquor brewing.

Genome-Wide Association Study of Seed Morphology Traits in Senegalese Sorghum Cultivars

“…Sakamoto et al evaluated 329 sorghum germplasms from various origins and identified SNPs potentially associated with seed morphology, including SNP loci S01_50413644, S04_59021202, and S05_9112888 based on multi-traits GWAS [ 13 ]. Zhang et al identified 73 quantitative trait loci (QTL) related to grain color and tannin content in Chinese sorghum accessions, and a new recessive allelic variant of Tannin2 was discovered [ 14 ]. A GWAS conducted on a diverse set of 635 Ethiopian sorghum accessions found variations in loci harboring seed protein genes involved in seed storage, late embryogenesis, and tannin biosynthesis, all of which are associated with sorghum grain mold resistance [ 15 ].…”

Genome-wide identification of the sorghum OVATE gene family and revelation of its expression characteristics in sorghum seeds and leaves

“…In previous studies, some researchers have conducted in-depth research on the development regulation of sorghum seeds. For example, Tao et al 38 identified 114 candidate genes associated with sorghum seed size, of which 63 showed a signal of purification selection during domestication; Zhang et al 39 identified 73 QTLs related to grain color and tannin content in China sorghum materials through genome-wide association study, and found a new recessive allelic variant of TAN2 gene. Many studies in other plants show that OVATE gene family plays an important role in regulating the development of plant organs and resisting stress.…”

Dynamic changes in microbial communities and flavor during different fermentation stages of proso millet Baijiu, a new product from Shanxi light-flavored Baijiu

“…However, companies that produce light-flavored Baijiu face several challenges, including low yield, limited high-end product options, declining quality, and a stagnant market due to a narrow flavor profile, which have hindered their development ( Yifan et al, 2021 ). Currently, researchers are actively exploring methods to enhance their understanding of light-flavored Baijiu and improve its quality, with research focusing on aspects such as the microbial community structure in light-flavored Daqu, flavor chemistry of light-flavored Baijiu, influence of sorghum varieties on the flavor of light-flavored Baijiu, and the relationship between light-flavored Baijiu and microorganisms ( Liu and Sun, 2018 ; Huang et al, 2020 ; Zhang et al, 2022 ; Xiang et al, 2023 ; Zhang et al, 2023 ). In addition, studies have examined the physicochemical properties of Chinese light-flavored Baijiu during storage and explored ways to improve sorghum varieties for Baijiu production ( Ma et al, 2013 ; Kang et al, 2020 ).…”