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Genome-wide dissection of the genetic factors underlying food quality in boiled and pounded white Guinea yam.

التفاصيل البيبلوغرافية
العنوان: Genome-wide dissection of the genetic factors underlying food quality in boiled and pounded white Guinea yam.
المؤلفون: Asfaw A; Yam Breeding, International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria.; Yam Breeding, International Institute of Tropical Agriculture (IITA), Abuja, Nigeria., Agre P; Yam Breeding, International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria., Matsumoto R; Yam Breeding, International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria., Olatunji AA; Yam Breeding, International Institute of Tropical Agriculture (IITA), Abuja, Nigeria., Edemodu A; Yam Breeding, International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria., Olusola T; Yam Breeding, International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria., Odom-Kolombia OL; Yam Breeding, International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria., Adesokan M; Food and Nutrition Sciences Laboratory, International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria., Alamu OE; International Institute of Tropical Agriculture, Southern Africa Research and Administration Hub (SARAH) Campus, Lusaka, Zambia., Adebola P; Yam Breeding, International Institute of Tropical Agriculture (IITA), Abuja, Nigeria., Asiedu R; Yam Breeding, International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria., Maziya-Dixon B; Food and Nutrition Sciences Laboratory, International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria.
المصدر: Journal of the science of food and agriculture [J Sci Food Agric] 2024 Jun; Vol. 104 (8), pp. 4880-4894. Date of Electronic Publication: 2023 Jul 07.
نوع المنشور: Journal Article
اللغة: English
بيانات الدورية: Publisher: John Wiley & Sons Country of Publication: England NLM ID: 0376334 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1097-0010 (Electronic) Linking ISSN: 00225142 NLM ISO Abbreviation: J Sci Food Agric Subsets: MEDLINE
أسماء مطبوعة: Publication: <2005-> : Chichester, West Sussex : John Wiley & Sons
Original Publication: London, Society of Chemical Industry.
مواضيع طبية MeSH: Dioscorea*/genetics , Dioscorea*/chemistry , Genome-Wide Association Study* , Polymorphism, Single Nucleotide* , Food Quality*, Genotype ; Humans ; Cooking ; Plant Tubers/chemistry ; Plant Tubers/genetics ; Plant Tubers/metabolism ; Phenotype
مستخلص: Background: Food quality traits related to the genetics of yam influence the acceptability for its consumption. This study aimed at identifying genetic factors underlying sensory and textural quality attributes of boiled and pounded yam, the two dominant food products from white Guinea yam.
Results: A genome-wide association study (GWAS) of a panel of 184 genotypes derived from five multi-parent crosses population was conducted. The panel was phenotyped for the qualities of boiled and pounded yam using sensory quality and instrument-based textural profile assays. The genotypes displayed significant variation for most of the attributes. Population differentiation and structure analysis using principal component analysis (PCA) and population structure-based Bayesian information criteria revealed the presence of four well-defined clusters. The GWAS results from a multi-random mixed linear model with kinship and PCA used as covariate identified 13 single-nucleotide polymorphic (SNP) markers significantly associated with the boiled and pounded yam food qualities. The associated SNP markers explained 7.51-13.04% of the total phenotypic variance with a limit of detection exceeding 4.
Conclusion: Regions on chromosomes 7 and 15 were found to be associated with boiled and pounded yam quality attributes from sensory and instrument-based assays. Gene annotation analysis for the regions of associated SNPs revealed co-localization of several known putative genes involved in glucose export, hydrolysis and glycerol metabolism. Our study is one of the first reports of genetic factors underlying the boiled and pounded yam food quality to pave the way for marker-assisted selection in white Guinea yam. © 2023 Society of Chemical Industry.
(© 2023 Society of Chemical Industry.)
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معلومات مُعتمدة: Bill and Melinda Gates Foundation (BMGF); Japanese Ministry of Agriculture, Forestry and Fishies
فهرسة مساهمة: Keywords: Dioscorea rotundata; QTL and MAS; consumer preferences; crop improvement; food quality
تواريخ الأحداث: Date Created: 20230630 Date Completed: 20240516 Latest Revision: 20240516
رمز التحديث: 20240516
DOI: 10.1002/jsfa.12816
PMID: 37386916
قاعدة البيانات: MEDLINE
الوصف
تدمد:1097-0010
DOI:10.1002/jsfa.12816