A genome-wide association study revealed the genetic variation and candidate genes for grain copper content in bread wheat (Triticum aestivum L.). Issue 9 (19th April 2022)

• Record Type: Journal Article
• Authors: Ma, Jianhui; Qi, Siyuan; Yuan, Meng; Zhao, Dongyang; Zhang, Daijing; Feng, Jinyuan; Wang, Jianing; Li, Wei; Song, Chengxiang; Wang, Tianlin; Zeng, Qingdong; Wu, Jianhui; Han, Dejun; Jiang, Lina
• Is Part Of: Food & function. Volume 13:Issue 9(2022)
• Page Start: 5177
• Page End: 5188
• Publication Date: 2022-04-19
• Subjects: Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; Nutrition -- Periodicals; 664.07
• DOI: 10.1039/d1fo04173h
• Languages: English
• ISSNs: 2042-6496

Abstract

Abstract : As an essential microelement, copper plays a crucial role in the human body, and should be improved in wheat grain. Abstract : As an essential microelement, copper plays a crucial role in the human body. However, the grains of bread wheat, a major crop food, contain a low copper content. Here, a diversity panel of 443 wheat accessions cultivated in four environments was used to analyse grain copper content by ICAP-7000, and the genetic variation in grain copper content was examined using a 660 K single nucleotide polymorphism chip. Phenotypic analysis indicated that the grain copper content varied between 2.58 mg kg −1 and 13.65 mg kg −1 . A genome-wide association study identified 12 QTLs associated with grain copper content that showed significance in at least two environments on chromosomes 1A, 1D, 3D, 4A, 5A, 5D, 6B, 6D, 7A and 7D. Through haplotype analysis, the phenotypic difference between the haplotypes of three genes, TraesCS5D01G282300, TraesCS6B01G052900 and TraesCS7D01G146600, showed significance ( P ⩽ 0.05) in four environments. They were considered to be important candidate genes for grain copper content in wheat. In addition, we detected that the grain copper content gradually decreased with release years among wheat accessions in China, and the percentage of favourable alleles showed a similar trend. Analysing the changes in grain copper content with yield factors, we found that the dilute effect was mainly caused by thousand kernel weight. This study provides useful information on the genetic basis for grain copper content, and thus helps in improving the wheat grain quality.