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解析不透明2基因和蜡质1基因对玉米（Zea mays L.）籽粒营养品质和物理特性的交互作用。

Unraveling the interactive effect of opaque2 and waxy1 genes on kernel nutritional qualities and physical properties in maize (Zea mays L.).

作者信息

Mishra Subhra J, Gopinath Ikkurti, Muthusamy Vignesh, Zunjare Rajkumar U, Chand Gulab, Venkatesh Arun K T, Devi Elangbam L, Sarika Konsam, Talukder Zahirul A, Kumar Jitender, Hossain Firoz

机构信息

ICAR-Indian Agricultural Research Institute, New Delhi, 110012, India.

Amity Institute of Biotechnology, Amity University, Noida, 201313, India.

出版信息

Sci Rep. 2025 Jan 27;15(1):3425. doi: 10.1038/s41598-025-87666-5.

DOI:10.1038/s41598-025-87666-5
PMID:39870733
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11772843/
Abstract

The mutant waxy allele (wx1) is responsible for increased amylopectin in maize starch, with a wide range of food and industrial applications. The amino acid profile of waxy maize resembles normal maize, making it particularly deficient in lysine and tryptophan. Therefore, the present study explored the combined effects of genes governing carbohydrate and protein composition on nutritional profile and kernel physical properties by crossing Quality Protein Maize (QPM) (o2o2/wx1wx1) and waxy (o2o2/wx1wx1) parents. Selected homozygous genotypic classes from F populations showed that double mutants (o2o2/wx1wx1) had the highest amount of lysine (mean: 0.396%), tryptophan (mean: 0.099%), and amylopectin (mean: 98.56%) than respective single mutants (o2o2/wx1wx1: lysine: 0.338%, tryptophan: 0.083%, amylopectin: 74.66%; o2o2/wx1wx1: lysine: 0.223%, tryptophan: 0.040%, amylopectin: 95.21%). The wx1 was found to impart an enhanced effect on the lysine and tryptophan, while o2 complemented enhanced amylopectin content in the population in the o2o2 and wx1wx1 genotypic background, respectively, besides o2o2wx1wx1 genotypes. The pattern of kernel hardness observed based on average genotypic values was o2o2/wx1wx1 (401.28 N) < o2o2/wx1wx1 (330.99 N) < o2o2/wx1wx1 (304.28 N) < o2o2/wx1wx1 (210.96 N). Therefore, with the distinctive effects of wx1 and o2, improving lysine, tryptophan, and amylopectin while maintaining kernel hardness is feasible while breeding for o2o2/wx1wx1 germplasm and enhancing the utilization spectrum of waxy maize.

摘要

突变的蜡质等位基因（wx1）导致玉米淀粉中支链淀粉增加，具有广泛的食品和工业应用。糯玉米的氨基酸谱与普通玉米相似，使其特别缺乏赖氨酸和色氨酸。因此，本研究通过杂交优质蛋白玉米（QPM）（o2o2/wx1wx1）和糯玉米（o2o2/wx1wx1）亲本，探索了控制碳水化合物和蛋白质组成的基因对营养成分和籽粒物理特性的综合影响。从F群体中选择的纯合基因型类别表明，双突变体（o2o2/wx1wx1）的赖氨酸含量（平均值：0.396%）、色氨酸含量（平均值：0.099%）和支链淀粉含量（平均值：98.56%）高于各自的单突变体（o2o2/wx1wx1：赖氨酸：0.338%，色氨酸：0.083%，支链淀粉：74.66%；o2o2/wx1wx1：赖氨酸：0.223%，色氨酸：0.040%，支链淀粉：95.21%）。发现wx1对赖氨酸和色氨酸有增强作用，而o2分别在o2o2和wx1wx1基因型背景下，除o2o2wx1wx1基因型外，对群体中支链淀粉含量有增强作用。基于平均基因型值观察到的籽粒硬度模式为o2o2/wx1wx1（401.28 N）＜o2o2/wx1wx1（330.99 N）＜o2o2/wx1wx1（304.28 N）＜o2o2/wx1wx1（210.96 N）。因此，由于wx1和o2的独特作用，在培育o2o2/wx1wx1种质资源并扩大糯玉米利用范围的同时，提高赖氨酸、色氨酸和支链淀粉含量并保持籽粒硬度是可行的。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4283/11772843/1cb01b42e7cd/41598_2025_87666_Fig4_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4283/11772843/f8517fb2f2d7/41598_2025_87666_Fig1_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4283/11772843/95fce9658d1e/41598_2025_87666_Fig2_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4283/11772843/93f40de9a4f2/41598_2025_87666_Fig3_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4283/11772843/1cb01b42e7cd/41598_2025_87666_Fig4_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4283/11772843/f8517fb2f2d7/41598_2025_87666_Fig1_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4283/11772843/95fce9658d1e/41598_2025_87666_Fig2_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4283/11772843/93f40de9a4f2/41598_2025_87666_Fig3_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4283/11772843/1cb01b42e7cd/41598_2025_87666_Fig4_HTML.jpg

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