Chunduri Venkatesh, Sharma Natasha, Garg Monika
Agri-Biotechnology Division, National Agri-Food Biotechnology Institute, Mohali, Punjab, India.
PLoS One. 2021 Jan 28;16(1):e0246095. doi: 10.1371/journal.pone.0246095. eCollection 2021.
Chapatti (unleavened flatbread) is a staple food in northern India and neighboring countries but the genetics behind its processing quality are poorly understood. To understand the genes determining chapatti quality, differentially expressed genes were selected from microarray data of contrasting chapatti cultivars. From the gene and trait association studies, a null allele of granule bound starch synthase (GBSS; Wx-B1) was found to be associated with low amylose content and good chapatti quality. For validation, near-isogenic lines (NILs) of this allele were created by marker assisted backcross (MAB) breeding. Background screening indicated 88.2 to 96.7% background recovery in 16 selected BC3F5 NILs. Processing quality and sensory evaluation of selected NILs indicated improvement in chapatti making quality. Traits that showed improvement were mouthfeel, tearing strength and softness indicating that the Wx-B1 may be one of the major genes controlling chapatti softness.
恰巴提（未发酵的薄饼）是印度北部及周边国家的主食，但人们对其加工品质背后的遗传学知之甚少。为了解决定恰巴提品质的基因，从对比鲜明的恰巴提品种的微阵列数据中选择了差异表达基因。通过基因与性状关联研究，发现颗粒结合淀粉合酶（GBSS；Wx-B1）的一个无效等位基因与低直链淀粉含量和良好的恰巴提品质相关。为进行验证，通过标记辅助回交（MAB）育种创建了该等位基因的近等基因系（NILs）。背景筛选表明，在16个选定的BC3F5 NILs中，背景恢复率为88.2%至96.7%。对选定NILs的加工品质和感官评价表明，恰巴提制作品质有所改善。表现出改善的性状有口感、撕裂强度和柔软度，这表明Wx-B1可能是控制恰巴提柔软度的主要基因之一。
