Okada Satoshi, Suehiro Miki, Ebana Kaworu, Hori Kiyosumi, Onogi Akio, Iwata Hiroyoshi, Yamasaki Masanori
Food Resources Education and Research Center, Graduate School of Agricultural Science, Kobe University, 1348 Uzurano, Kasai, Hyogo, 675-2103, Japan.
Genetic Resources Center, National Agriculture and Food Research Organization, Ibaraki, Japan.
Theor Appl Genet. 2017 Dec;130(12):2567-2585. doi: 10.1007/s00122-017-2977-2. Epub 2017 Sep 8.
The grain traits of Yamadanishiki, an excellent sake-brewing rice cultivar in Japan, are governed by multiple QTLs, namely, a total of 42 QTLs including six major QTLs. Japanese rice wine (sake) is produced using brewing rice (Oryza sativa L.) that carries traits desirable for sake-brewing, such as a larger grain size and higher white-core expression rate (WCE) compared to cooking rice cultivars. However, the genetic basis for these traits in brewing rice cultivars is still unclear. We performed analyses of quantitative trait locus (QTL) of grain and days to heading over 3 years on populations derived from crosses between Koshihikari, a cooking rice, and Yamadanishiki, an excellent sake-brewing rice. A total of 42 QTLs were detected for the grain traits, and the Yamadanishiki alleles at 16 QTLs contributed to larger grain size. Two major QTLs essential for regulating both 100-grain weight (GWt) and grain width (GWh) were harbored in the same regions on chromosomes 5 and 10. An interaction was noted between the environment and the QTL associated with WCE on chromosome 6, which was detected in two of 3 years. In addition, two QTLs for WCE on chromosomes 3 and 10 overlapped with the QTLs for GWt and GWh, suggesting that QTLs associated with grain size also play an important role in the formation of white-core. Despite differences in the rate of grain growth in both Koshihikari and Yamadanishiki across 2 years, the WCE in Yamadanishiki remained consistent, thus demonstrating that the formation of white-core does not depend on grain filling speed. These data can be informative for programs involved in breeding better cooking and brewing rice cultivars.
山田锦是日本一种优良的酿酒水稻品种，其粒型性状受多个数量性状基因座（QTL）控制，共有42个QTL，包括6个主效QTL。日本米酒（清酒）是用酿酒水稻（Oryza sativa L.）酿造的，与食用稻品种相比，酿酒水稻具有粒型较大、白心表达率（WCE）较高等适合酿酒的性状。然而，酿酒水稻品种这些性状的遗传基础仍不清楚。我们对食用稻品种越光和优良酿酒水稻品种山田锦杂交后代群体进行了3年的粒型数量性状基因座（QTL）和抽穗天数分析。共检测到42个粒型性状QTL，其中16个QTL的山田锦等位基因有助于增大粒型。调控百粒重（GWt）和粒宽（GWh）的两个主效QTL位于第5和第10染色体的相同区域。在第6染色体上检测到与WCE相关的QTL与环境存在互作，该互作在3年中的2年被检测到。此外，第3和第10染色体上两个WCE的QTL与GWt和GWh的QTL重叠，表明与粒型相关的QTL在白心形成中也起重要作用。尽管越光和山田锦在2年中的粒生长速率存在差异，但山田锦的WCE保持一致，这表明白心的形成不依赖于灌浆速度。这些数据可为培育更好的食用和酿酒水稻品种的计划提供参考。
