Mapping and validation of a major QTL for yellow pigment content on 7AL in durum wheat (Triticum turgidum L. ssp. durum)

Patil, Ravindra; Oak, Manoj D.; Tamhankar, Shubhada; Sourdille, Pierre; Rao, V. S.

doi:10.1007/s11032-007-9147-1

Cited by 67 publications

(70 citation statements)

References 32 publications

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“…The genetic map presented here complements the information of previously published durum maps (ElouaW and Nachit 2004;Maccaferri et al 2008;Nachit et al 2001;Patil et al 2008;Peleg et al 2008;Pozniak et al 2007) and adds 22 microsatellite markers not mapped before in common or durum maps. More importantly, this map integrates for the Wrst time SNP and microsatellite markers in durum wheat.…”

Section: Genetic Map and Snp Markersmentioning

confidence: 58%

“…Grain yellow pigment content is relatively easy to determine and therefore several studies have analyzed the genetic control of this trait in pasta wheat Patil et al 2008;Pozniak et al 2007;Zhang and Dubcovsky 2008). However, GYPC is just a predictive test of the Wnal pasta color, which to our knowledge, has not been directly analyzed in previous QTL studies.…”

Section: Pasta Colormentioning

confidence: 99%

“…Additional maps were published more recently integrating diVerent types of molecular markers (ElouaW and Nachit 2004;Maccaferri et al 2008;Nachit et al 2001;Peleg et al 2008;Pozniak et al 2007). Several of these maps have been used to identify quantitative trait loci (QTL) for quality traits including grain yellow pigment content Patil et al 2008;Pozniak et al 2007;Zhang and Dubcovsky 2008), protein content (Blanco et al 2006;Joppa et al 1997;Olmos et al 2003; Uauy et al 2006), test weight and kernel weight (ElouaW and Nachit 2004), and gluten strength (ElouaW et al 2000).…”

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confidence: 99%

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QTL analysis of pasta quality using a composite microsatellite and SNP map of durum wheat

et al. 2008

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Bright yellow color, Wrmness and low cooking loss are important factors for the production of good-quality pasta products. However, the genetic factors underlying those traits are still poorly understood. To Wll this gap we developed a population of 93 recombinant inbred lines (RIL) from the cross between experimental line UC1113 (intermediate pasta quality) with the cultivar Kofa (excellent pasta quality). A total of 269 markers, including 23 SNP markers, were arranged on 14 linkage groups covering a total length of 2,140 cM. Samples from each RIL from Wve diVerent environments were used for complete pasta quality testing and the results from each year were used for QTL analyses. The combined eVect of diVerent loci, environment and their interactions were analyzed using factorial ANOVAs for each trait. We identiWed major QTLs for pasta color on chromosomes 1B, 4B, 6A, 7A and 7B. The 4B QTL was linked to a polymorphic deletion in the Lpx-B1.1 lipoxygenase locus, suggesting that it was associated with pigment degradation during pasta processing. The 7B QTL for pasta color was linked to the Phytoene synthase 1 (Psy-B1) locus suggesting diVerence in pigment biosynthesis. QTLs aVecting pasta Wrmness and cooking loss were detected on chromosomes 5A and 7B, and in both cases they were overlapping with QTL for grain protein content and wet gluten content. These last two parameters were highly correlated with pasta Wrmness (R > 0.71) and inversely correlated to cooking loss (R < ¡0.37). The location and eVect of other QTLs aVecting grain size and weight, gluten strength, mixing properties, and ash content are also discussed.

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Section: Genetic Map and Snp Markersmentioning

confidence: 58%

Section: Pasta Colormentioning

confidence: 99%

mentioning

confidence: 99%

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QTL analysis of pasta quality using a composite microsatellite and SNP map of durum wheat

et al. 2008

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“…The major QTLs were mapped to telomeric regions of the long arm of chromosomes of the homeologous group 7, for both durum and bread wheat. The QTLs that mapped to chromosomes 7A (Mares and Campbell 2001;Patil et al 2008;Zhang et al , 2009Howitt et al 2009;Blanco et al 2011) and 7B (Kuchel et al 2006;Pozniak et al 2007; have been shown to explain in many cases the highest percentages of observed phenotypic variability (>50%) (Parker et al 1998;Elouafi et al 2001). Recent findings have shown that as well as the QTLs mapped at the telomeric region of the long arms of these chromosomes, there are other QTLs that have minor effects on colour traits on both arms of chromosomes 7A (Singh et al 2009;Blanco et al 2011;Roncallo et al 2012) and 7B Blanco et al 2011;Roncallo et al 2012).…”

Section: Genetic Control Of Carotenoid Biosynthesismentioning

confidence: 99%

“…Significant marker-trait associations for YPC have been detected on all of the chromosomes by linkage mapping (Parker et al 1998;Hessler et al 2002;Pozniak et al 2007;Patil et al 2008;Zhang et al , 2009Howitt et al 2009;Blanco et al 2011;Roncallo et al 2012) and by association mapping (Reimer et al 2008).…”

Section: Genetic Control Of Carotenoid Biosynthesismentioning

confidence: 99%

The colours of durum wheat: a review

et al. 2014

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Abstract. Pigments are essential to the life of all living organisms. Animals and plants have been the subjects of basic and applied research with the aim of determining the basis of the accumulation and physiological roles of pigments. In crop species, the edible organs show large variations in colour. In durum wheat grain, which is a staple food for humans, the colour is mainly due to two natural classes of pigment: carotenoids and anthocyanins. The carotenoids provide the yellow pigmentation of the durum wheat endosperm, and consequently of the semolina, which has important implications for the marketing of end products based on durum wheat. Anthocyanins accumulate in the aleurone or pericarp of durum wheat and provide the blue, purple and red colours of the grain. Both the carotenoids and the anthocyanins are known to provide benefits for human health, in terms of decreased risks of certain diseases. Therefore, accumulation of these pigments in the grain represents an important trait in breeding programs aimed at improving the nutritional value of durum wheat grain and its end products. This review focuses on the biochemical and genetic bases of pigment accumulation in durum wheat grain, and on the breeding strategies aimed at modifying grain colour.

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