高温胁迫下稻米食味品质相关性状全基因组关联分析  

Genome-Wide Association Study of Rice Eating Quality-Related Traits under Heat Stress

作　　者：黄金杰 尹吕 王健[1] 杨小莉 张震 陈云[1] 付红燕 夏朵 周浩[1] HUANG Jinjie;YIN Lyu;WANG Jian;YANG Xiaoli;ZHANG Zhen;CHEN Yun;FU Hongyan;XIA Duo;ZHOU Hao(State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China,Sichuan Agricultural University,Chengdu 611130,China)

机构地区：[1]四川农业大学西南作物基因发掘与利用国家重点实验室,成都611130

出　　处：《四川农业大学学报》2025年第1期96-103,共8页Journal of Sichuan Agricultural University

基　　金：西南作物基因资源发掘与利用国家重点实验室“生物育种”自由探索项目(SKL-ZY202214);开放课题项目(SKL-KF202319)。

摘　　要：【目的】鉴定高温胁迫下调控水稻食味品质相关性状位点并挖掘相关候选基因,为耐高温优质品种选育提供理论基础。【方法】以222份遗传背景广泛的栽培稻为试验材料,对9个稻米食味品质相关性状进行测定,结合基因型信息与食味品质相关性状参数进行全基因组关联分析。【结果】稻米直链淀粉含量与米饭硬度正相关,与米饭黏度和食味值负相关。鉴定出14个在高温胁迫下与稻米食味品质相关性状的显著关联位点。【结论】发现直链淀粉含量主效基因Wx基因是高温和正常环境下影响稻米食味品质的关键位点,此外,含有CYP450蛋白、IQ钙调素结合蛋白家族和3-酮酰基-CoA合成酶的基因,可能与高温和正常环境下直链淀粉含量的差异有关。【Objective】This study is to identify loci regulating rice eating quality traits under heat stress and explore candidate genes,thereby providing a theoretical basis for the breeding of high-quality and heat-tolerant rice varieties.【Method】Nine traits related to rice eating quality were measured in 222 genetically diverse rice germplasm accessions.A genome-wide association study(GWAS)was conducted by integrating genotype information with the measured eating quality trait parameters.【Result】Amylose content was positively correlated with rice hardness and negatively correlated with rice viscosity and taste value.Fourteen significant loci associated with rice eating quality traits under heat stress were identified.【Conclusion】The Wx locus,which is the major gene determining amylose content,was identified as a key factor influencing rice eating quality under both heat stress and normal conditions.Additionally,three genes respectively encoding CYP450 proteins,IQ calmodulin-binding protein,and 3-ketoacyl-CoA synthase,respectively,may contribute to differences in amylose content under heat stress and normal conditions.

关 键 词：水稻 高温 稻米食味品质 全基因组关联分析 

分 类 号：S511.2[农业科学—作物学]