Identification of two novel <i>waxy</i> alleles and development of their molecular markers in sorghum

Lu, Yuangen; Zhao, Ganlin; Li, Yan; Fan, Jing; Guo-xiang, Ding; Jun, Zhao; Ni, Xin; Xu, Yong‐Ju; Wang, Wenming

doi:10.1139/gen-2013-0047

Cited by 24 publications

(11 citation statements)

References 19 publications

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“…Further efforts to look for the range of AC in sorghum juice in contrast with that of grain and the correlation between them are needed. Lu et al (2013) reported that high amylopectin grains of waxy sorghum have a high economic value in the food and bioenergy industries because of their increased starch digestibility and higher ethanol conversion rate compared with wild-type sorghum grains [46]. Consequently, in this study, the starch from sweet varieties showed lower AC and higher amylopectin level compared with that of grain varieties, which make them with substantial potential for industrial uses.…”

Section: Amylose Content and Gel Consistency Of The Starchesmentioning

confidence: 65%

Comparison of Physicochemical Characteristics of Starch Isolated from Sweet and Grain Sorghum

Ahmed

Zhang

Liu

2016

Journal of Chemistry

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The worldwide interest about sweet sorghum (Sorghum bicolor L. Moench) goes towards stem sugar, but little has been focused on its grain. The starches were isolated from the grains of eight sweet and four grain sorghum varieties, and their physical, chemical, and morphological properties were carefully compared. The results reflected that starch from sweet varieties usually had larger granule size than that from grain ones, especially from two sweet varieties GL-4 and GL-6 with the granule size of 15.49 m and 15.67 m, respectively. The amylose content of sweet varieties starch was lower than that of grain ones. For water solubility index, starch from sweet varieties ranked top, whereas that from grain varieties ranked top for swelling power. The starch from both sweet and grain had A-type crystalline pattern, while the data from 13 C NMR reflected pattern differences for C 1 and C 6 resonance between sweet and grain varieties. Chains length distribution from sweet varieties debranched starch was found a little different from grain one. The starch particles surface of sweet sorghum was smooth with some dents, while that from grain was smooth without appearance of dents. As sweet sorghum has ability to withstand harsh environments where other crops do not and is characterized by low production cost, the extensive potential existed for starch from sweet varieties to be used in starch industries.

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Section: Amylose Content and Gel Consistency Of The Starchesmentioning

confidence: 65%

Comparison of Physicochemical Characteristics of Starch Isolated from Sweet and Grain Sorghum

Ahmed

Zhang

Liu

2016

Journal of Chemistry

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“…The exact cause of greater yield reductions in wx b genotypes remains unclear. Further work testing the effects of wx a and wx b alleles in near‐isogenic backgrounds, as well as the new alleles recently reported in Kawahigashi et al (2013) and Lu et al (2013), will be of interest to researchers seeking to identify the best combinations of alleles and pedigrees for improved agronomic performance and end use of waxy sorghum varieties for the ethanol and food industries.…”

Section: Characteristicsmentioning

confidence: 99%

Registration of N619 to N640 Grain Sorghum Lines with Waxy or Wild-Type Endosperm

Yerka

Toy

Funnell‐Harris

et al. 2015

Journal of Plant Registrations

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Sorghum [Sorghum bicolor (L.) Moench] lines N619 to N636 (A lines; Reg. No. GS‐699 to GS‐716, PI 670134 to PI 670151); N619 to N636 (B lines; Reg. No. GS‐721 to GS‐738, PI 671777 to PI 671794); and N637 to N640 (R lines; Reg. No. GS‐717 to GS‐720, PI 670152 to PI 670155) comprise nine pairs of seed parent (A/B) lines, and two pairs of pollinator (R) lines (11 pairs total) that are near‐isogenic for waxy (low‐amylose) or wild‐type endosperm. Breeding work was conducted jointly by the USDA–ARS and the Agricultural Research Division, Institute of Agriculture and Natural Resources, University of Nebraska, and the lines were released in May 2014. Release of these lines makes available two different waxy (wx) alleles (wxa and wxb) for development of grain sorghum as a source of low‐amylose starch, whose end use is targeted to the ethanol and food industries. In particular, the release of wx and wild‐type near‐isogenic pairs facilitates the evaluation of agronomic performance of wx genotypes, and the release of both A/B and R lines facilitates the production of waxy grain hybrids.

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“…In wheat, inactive GBSSI was the outcomes of by SNPs, TE insertions, indels occurring at different Wx positions [30–32]. In sorghum, TE insertion and SNPs lead to four waxy alleles: wx a (~1.63% AC), wx b (~1.45%), wx c , and wx d (0.71% AC) [33, 34]. In Job’s tears ( Coix lacryma-jobi L), a 275-bp deletion in exons 10 to 11 of Wx , leading to the lack of GBSSI protein, was found specific to Japanese and Korean waxy cultivars [35].…”

Section: Introductionmentioning

confidence: 99%

Waxy allele diversification in foxtail millet (Setaria italica) landraces of Taiwan

Kuo

Chen²,

Yin

et al. 2018

PLoS ONE

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Foxtail millet (Setaria italica (L.) P. Beauv.), the second most cultivated millet species, is well adapted to diverse environments and remains an important cereal food and forage crop in arid and semiarid regions worldwide. A symbolic crop for indigenous Austronesian peoples, foxtail millet has been cultivated in Taiwan for more than 5,000 years, and landraces reflect diversifying selection for various food applications. A total of 124 accessions collected within Taiwan were assessed for Wx genotypes. Four identified Wx alleles, I, III, IV, and IX were caused by insertion of various transposable elements (TEs) and resulted in endosperm with non-waxy, low amylose content (AC), and waxy, respectively. A total of 16.9%, 4.0%, 49.2%, and 29.8% of accessions were classified as type I, III, IV, and IX, respectively; approximately half of the accessions belonged to the waxy type, indicating that glutinous grains were favored for making traditional food and wine. The TE insertion affected splicing efficiency rather than accuracy, leading to significantly reduced expression of wx in types III, IV, and IX, although their transcripts were the same as wild-type, type I. Consequently, the granule-bound starch synthase I (GBSSI) contents of the three mutated genotypes were relatively low, leading to waxy or low AC endosperm, and the Wx genotypes could explain 78% of variance in AC. The geographic distribution of Wx genotypes are associated with culinary preferences and migration routes of Taiwanese indigenous peoples—in particular, the genotype of landraces collected from Orchid Island was distinct from those from Taiwan Island. This information on the major gene regulating starch biosynthesis in foxtail millet endosperm can be applied to breeding programs for grain quality, and contributes to knowledge of Austronesian cultures.

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Identification of two novel waxy alleles and development of their molecular markers in sorghum

Cited by 24 publications

References 19 publications

Comparison of Physicochemical Characteristics of Starch Isolated from Sweet and Grain Sorghum

Comparison of Physicochemical Characteristics of Starch Isolated from Sweet and Grain Sorghum

Registration of N619 to N640 Grain Sorghum Lines with Waxy or Wild-Type Endosperm

Waxy allele diversification in foxtail millet (Setaria italica) landraces of Taiwan

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