Mapping the Increased Protein Digestibility Trait in the High‐Lysine Sorghum Mutant P721Q. Issue 5 (1st September 2016)

• Record Type: Journal Article
• Authors: Massafaro, Moriah; Thompson, Addie; Tuinstra, Mitch; Dilkes, Brian; Weil, Clifford F.
• Is Part Of: Crop science. Volume 56:Issue 5(2016)
• Page Start: 2647
• Page End: 2651
• Publication Date: 2016-09-01
• Subjects: Crop science -- Periodicals; Cultures -- Périodiques; Cultures de plein champ -- Périodiques; Crop science; Nutzpflanzen; Zeitschrift; Pflanzenbau; Periodicals; 633
• DOI: 10.2135/cropsci2016.03.0188
• Languages: English
• ISSNs: 0011-183X

Abstract

Abstract : Sorghum [ Sorghum bicolor (L.) Moench] is a dietary staple for >500 million people in over 30 countries of the semiarid tropics. Unlike other major cereals, proteins in sorghum grain become much less digestible after wet cooking. P721Q is a high‐lysine sorghum mutant that exhibits a three‐ to fourfold increase in protein digestibility after cooking as compared with other sorghum cultivars. While its increased lysine content has been traced to decreased levels of a kafirin storage protein, the goal of this study was to identify the genetic determinant of the increased digestibility. Genome sequencing of bulked segregants from a P721Q × BTx623 mapping population revealed the highly digestible protein trait maps to the same cluster of kafirin genes that contain the high‐lysine mutation.