The alkali spreading phenotype in Sorghum bicolor and its relationship to starch gelatinization

Griebel, Stefanie; Webb, Molly M.; Campanella, Osvaldo H.; Craig, Bruce Α.; Weil, Clifford F.; Tuinstra, Mitchell R.

doi:10.1016/j.jcs.2019.01.002

Cited by 21 publications

(34 citation statements)

References 14 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…A sorghum EMS population was developed using BTx623 (Krothapalli et al 2013; Addo-Quaye et al 2018). The ASV test was used in a forward genetic screen to identify Sorghum bicolor EMS (SbEMS) mutants with altered starch phenotypes (Griebel et al 2019). Seed of nine SbEMS mutant lines exhibiting altered ASV phenotype were produced in Puerto Rico during the 2016–2017 production season (PR16/17).…”

Section: Methodsmentioning

confidence: 99%

“…The high amylose and branch chain length distribution are key influencers of starch digestibility (Tetlow and Emes 2014). The production of resistant starches in sorghum is poorly understood (Griebel et al 2019).…”

Section: Introductionmentioning

confidence: 99%

“…The ASV phenotype is negatively correlated with starch GT in rice (Bhattacharya 1979; Bhattacharya and Sowbhagya 1972; Juliano et al 1964; Mariotti et al 2010; Tan and Corke 2002). Griebel et al (2019) adapted the ASV test used in rice with a scale of 0–7 (Little et al 1958) into a binary scale for use in sorghum to identify genotypes with modified starch properties. Mutants with an ASV+ phenotype exhibited lower to higher starch GTs compared to BTx623; thus, providing new opportunities to develop sorghum varieties with modified starch GT (Griebel et al 2019).…”

Section: Introductionmentioning

confidence: 99%

“…Griebel et al (2019) adapted the ASV test used in rice with a scale of 0–7 (Little et al 1958) into a binary scale for use in sorghum to identify genotypes with modified starch properties. Mutants with an ASV+ phenotype exhibited lower to higher starch GTs compared to BTx623; thus, providing new opportunities to develop sorghum varieties with modified starch GT (Griebel et al 2019). The ASV assay is of great benefit to preselect for varying starch GT genotypes but cannot replace DSC to differentiate lower and higher starch GT (Griebel et al 2019).…”

Section: Introductionmentioning

confidence: 99%

“…Mutants with an ASV+ phenotype exhibited lower to higher starch GTs compared to BTx623; thus, providing new opportunities to develop sorghum varieties with modified starch GT (Griebel et al 2019). The ASV assay is of great benefit to preselect for varying starch GT genotypes but cannot replace DSC to differentiate lower and higher starch GT (Griebel et al 2019). So far, it is poorly understood how the ASV phenotype of sorghum relates to different starch characteristics such as amylose content, resistant starch and paste viscosity profiles.…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Mutations in sorghum SBEIIb and SSIIa affect alkali spreading value, starch composition, thermal properties and flour viscosity

et al. 2019

Self Cite

View full text Add to dashboard Cite

Key messageSeven novel alleles of SBEIIb and one allele of SSIIa co-segregated with the ASV phenotype and contributed to distinct starch quality traits important for food-processing applications.AbstractSorghum is an important food crop for millions of people in Africa and Asia. Whole-genome re-sequencing of sorghum EMS mutants exhibiting an alkali spreading value (ASV) phenotype revealed candidate SNPs in Sobic.004G163700 and Sobic.010G093400. Comparative genomics identified Sobic.010G093400 as a starch synthase IIa and Sobic.004G163700 as a starch branching enzyme IIb. Segregation analyses showed that mutations in Sobic.010G093400 or Sobic.004G163700 co-segregated with the ASV phenotype. Mutants in SSIIa exhibited no change in amylose content but expressed lower final viscosity and lower starch gelatinization temperature (GT) than starches from non-mutant plants. The sbeIIb mutants exhibited significantly higher amylose levels and starch GT and lower viscosity compared to non-mutant starches and ssIIa mutants. Mutations in SBEIIb had a dosage-dependent effect on amylose content. Double mutants of sbeIIb and ssIIa resembled their sbeIIb parent in amylose content, starch thermal properties and viscosity profiles. These variants will provide opportunities to produce sorghum varieties with modified starch end-use qualities important for the beer brewing and baking industries and specialty foods for humans with diabetes. Electronic supplementary materialThe online version of this article (10.1007/s00122-019-03430-0) contains supplementary material, which is available to authorized users.

show abstract

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Mutations in sorghum SBEIIb and SSIIa affect alkali spreading value, starch composition, thermal properties and flour viscosity

et al. 2019

Self Cite

View full text Add to dashboard Cite

show abstract

Genetic diversity for starch quality and alkali spreading value in sorghum

2020

Self Cite

View full text Add to dashboard Cite

Sorghum is an important food crop in many parts of Africa and Asia. Landraces of sorghum are known to exhibit variation in food quality traits including starch and protein content and composition. In this study, a panel of diverse sorghum breeding lines and 788 sorghum conversion (SC) lines representing the global germplasm diversity of the crop were evaluated for variation in starch quality based on alkali spreading value (ASV). A small number of genotypes with stable expression of the ASV+ phenotype across seasons were identified; mostly representing Nandyal types from India. Genetic studies showed the ASV+ phenotype was inherited as a recessive trait. Whole genome resequencing of ASV+ donor lines revealed SNPs in genes involved in starch biosynthesis. A genome wide association study (GWAS) identified a significant SNP associated with ASV near Sobic.010G273800, a starch branching enzyme I precursor, and Sobic.010G274800 and Sobic.010G275001, both annotated as glucosyltransferases. Physiochemical analyses of accessions with contrasting ASV phenotypes demonstrated an environment dependent lower starch gelatinization temperature (GT), amylose content of approximately 22%, and good gel consistency. The starch quality attributes of these lines could be valuable in food products that require good gel consistency and viscosity.

show abstract

Efficient identification of palatability-related genes using QTL mapping in rice breeding

et al. 2023

View full text Add to dashboard Cite

The gelatinization temperature of rice is an important factor in determining the eating and cooking quality, and it affects consumer preference. The alkali digestion value (ADV) is one of the main methods used to test the quality of rice and has a high correlation with the gelatinization temperature. For the development of high-quality rice, it is important to understand the genetic basis of palatability-related traits, and QTL analysis is a statistical method linking phenotypic data and genotype data, and is an effective method to explain the genetic basis of variation in complex traits. QTL mapping related to ADV of brown and milled rice was performed using the 120 Cheongcheong/Nagdong double haploid (CNDH) line. As a result, 12 QTLs related to ADV were detected, and 20 candidate genes were selected from the RM588-RM1163 region of chromosome 6 through screening by gene function analysis. The comparison of the relative expression level of candidate genes showed that OsSS1q6 is highly expressed in CNDH lines with high ADV in both brown rice and milled rice. In addition, OsSS1q6 has high homology with starch synthase 1 protein, and interact with various starch biosynthesis-related proteins, such as GBSSII, SBE, and APL. Therefore, we suggest that OsSS1q6 identi ed through QTL mapping could be one of the various genes involved in the gelatinization temperature of rice by regulating starch biosynthesis. This study can be used as basic data for breeding high-quality rice and provides a new genetic resource that can increase the palatability of rice.18 hours, and spreadability and transparency were investigated. The value of digestion of brown and milled rice was evaluated on a scale of 1-7 according to the survey criteria of the International Rice Research Institute (Table S1), and all experiments were repeated 3 times. Measurement of amylose, amylopectin, protein, and lipid contentThe levels of amylose, amylopectin, protein, and lipid content of seed were measured using near infrared spectroscopy (NIRS, AN-820, Kett Electric Laboratory, Tokyo, Japan). Near infrared spectroscopy (FOSS NIR Systems 6500, USA) was performed three times. Construction of genetic map and QTL mapping related to the ADVWindow QTL cartographer 2.5 was used to analyze the QTLs related to the ADV, and a genetic map created using the 120 CNDH line in the Plant Molecular Breeding Laboratory at Kyungpook National University was used. The CNDH genetic map was constructed using Mapmaker version 3.0, and 788 SSR markers were used for polymorphism analysis. Among them, 423 SSR markers showed polymorphism in their parent cultivars, Cheongcheong and Nagdong, and nally, 143 SSR markers were used to construct the CNDH genetic map. For QTL analysis, the composite interval mapping (CIM) method applying the kosambi function was used, and the logarithm of the odds (LOD) value was set to 2.5. The nomenclature of the analyzed QTL was set according to the method proposed in (McCouch 2008). Genetic information analysisAfter QTL mapping was performed, ADV-related ...

show abstract

The alkali spreading phenotype in Sorghum bicolor and its relationship to starch gelatinization

Cited by 21 publications

References 14 publications

Mutations in sorghum SBEIIb and SSIIa affect alkali spreading value, starch composition, thermal properties and flour viscosity

Mutations in sorghum SBEIIb and SSIIa affect alkali spreading value, starch composition, thermal properties and flour viscosity

Genetic diversity for starch quality and alkali spreading value in sorghum

Efficient identification of palatability-related genes using QTL mapping in rice breeding

Contact Info

Product

Resources

About