A metabolic roadmap of waxy corn flavor  

作　　者：Jingyun Luo Chunmei He Shijuan Yan Chenglin Jiang An Chen Kun Li Yongli Zhu Songtao Gui Ning Yang Yingjie Xiao Shenshen Wu Fajun Zhang Tieshan Liu Juan Wang Wenjie Huang Yanhua Yang Haiyan Wang Wenyu Yang Wenqiang Li Lin Zhuo Alisdair RFernie Junpeng Zhan Liming Wang Jianbing Yan 

机构地区：[1]National Key Laboratory of Crop Genetic Improvement,Huazhong Agricultural University,Wuhan 430070,China [2]Hubei Hongshan Laboratory,Wuhan 430070,China [3]Maize Research Institute,Shandong Academy of Agricultural Sciences,Jinan 250100,China [4]Guangdong Key Laboratory for Crop Germplasm Resources Preservation and Utilization,Agro-biological Gene Research Center,Guangdong Academy of Agricultural Sciences,Guangzhou 510640,China [5]Crop Research Institute,Guangdong Academy of Agricultural Sciences,Guangdong Key Laboratory of Crop Genetic Improvement,Guangzhou 510640,China [6]Anhui Fengda Seed Industry Co.,Ltd,Hefei,China [7]Wuhan GrandOmics Biosciences Co.,Ltd,Wuhan,China [8]Department of Molecular Physiology,Max-Planck-Institute of Molecular Plant Physiology,14476 Potsdam-Golm,Germany [9]National Key Laboratory of Wheat Improvement,College of Life Sciences,Shandong Agricultural University,Tai’an 271018,China [10]Yazhouwan National Laboratory,Sanya 572024,China [11]These authors contributed equally to this article

出　　处：《Molecular Plant》2024年第12期1883-1898,共16页分子植物（英文版）

基　　金：Biological Breeding-National Science and Technology Major Project(2023ZD04073);National Natural Science Foundation of China(32321005,32101773,31971964);China Postdoctoral Science Foundation(2022M711280);Science and Technology Program of Guangdong Province(2023A0505090005).

摘　　要：As well as being a popular vegetable crop worldwide,waxy corn represents an important amylopectin source,but little is known about its breeding history and flavor characteristics.In this study,through comparative-omic analyses between 318 diverse waxy corn and 507 representative field corn inbred lines we revealed that many metabolic pathways and genes exhibited selection characteristics during the breeding history of waxy corn,contributing to the divergence between waxy and field corn.We showed that waxy corn is not only altered in its glutinous property but also its sweetness,aroma,and palatability are all significantly affected.A substantial proportion(43%)of flavor-related metabolites have pleiotropic effects,affecting both flavor and yield characteristics,and 27%of these metabolites are related to antagonistic outcomes on yield and flavor.Furthermore,through multiple concrete examples,we demonstrated how yield and quality are coordinately or antagonistically regulated at the genetic level.In particular,some sweet molecules,such as DIMBOA and raffinose,which do not participate in the starch biosynthesis pathway,were identified as potential targets for breeding a new type of“sweet-waxy”corn.Taken together,our findings shed light on the historical selection of waxy corn and demonstrate the genetic and metabolic basis of waxy corn flavor,collectively providing valuable resources and knowledge for future crop breeding for improved nutritional quality.

关 键 词：waxy corn breeding multi-omics FLAVOR mGWAS sweet-waxy corn 

分 类 号：Q94[生物学—植物学]