《植物生理学报》 2015, 51(5): 610-616

高粱品质性状改良的分子遗传学基础

张春来^1,2,3,*, 李艳锋¹, 赵威军², 赵靓¹, 王晨¹, 梁笃², 周福平²

¹山西农业大学农学院, 山西太谷030801; ²山西省农业科学院高粱研究所, 山西省高粱工程技术研究中心, 山西省高粱遗传与种质创新重点实验室, 山西榆次030600; ³农业部黄土高原基因资源与种质创制重点实验室, 太原030031

通信作者：张春来；E-mail: chunlaiz@hotmail.com；Tel: 0354-6286892

摘　要：

在非洲和一些亚洲国家高粱为重要的粮食作物, 也是酿造、饲料加工和生物能源的原料。近年来高粱已成为重要的模式植物, 分子生物学研究已发掘出与淀粉和蛋白的含量、可消化性、籽粒香味、花青素、单宁和前维生素含量及粒重等性状连锁的分子标记, 找到了控制重要性状的关键功能基因包括糯性(wx-Sb10g002140)、淀粉含量(淀粉合成酶SSIIb基因Sb04g028060)、蛋白组分(22 kDa α-醇溶蛋白基因Sb05g024420)、籽粒花青素(myb转录因子Y-Sb01g037670和二氢黄酮醇还原酶基因Sb03g028880和Sb03g028890)、单宁(WD40-结构域蛋白TTG1基因Sb04g031730)等, 为分子标记辅助选择育种和转基因途径改良高粱籽粒品质奠定了基础。

关键词：高粱; 籽粒品质性状; 基因控制; 分子育种

收稿：2015-01-22   修定：2015-03-31

资助：山西省农业科学院博士研究基金(ybsjj1404)、山西省自然科学基金重点项目(2014011004-1)、国家自然科学基金(31470285)和山西省百人计划项目(晋组2014-18)。 致谢 本文得到山西省农业科学院高粱研究所柳青山研究员的修改和指导。

Molecular Genetic Basis for Biotechnological Improvement of Grain Quality Characteristics in Sorghum

ZHANG Chun-Lai^1,2,3,*, LI Yan-Feng¹, ZHAO Wei-Jun², ZHAO Jing¹, WANG Cheng¹, LIANG Du², ZHOU Fu-Ping²

¹Agronomy College, Shanxi Agricultural University, Taigu, Shanxi 030801, China; ²Institute for Sorghum Research, Shanxi Academy of Agricultural Sciences, Shanxi Province Sorghum Technology Research & Development Centre, Shanxi Key Laboratory for Sorghum Genetics and Germplasm Development, Yuci, Shanxi 030600, China; ³ Key Laboratory of Crop Gene Resources and Germplasm Enhancement on Loess Plateau, Ministry of Agriculture, Taiyuan 030031, China

Corresponding author: ZHANG Chun-Lai; E-mail: chunlaiz@hotmail.com; Tel: 0354-6286892

Abstract:

Sorghum is an important staple food in African and several Asian countries while it is used as animal feed/biofuel in many nations. Sorghum has recently become a model plant with significance. Molecular markers linked to the content and digestibility of starch and protein, grain fragrance, anthocyanin and carotenoid content and grain weight have been developed. Several key functional genes controlling important traits have been identified including wx locus (Sb10g002140) and starch synthase SSIIb gene Sb04g028060 for starch content, a WD40-domain protein TTG1 (Sb04g031730) for tannin content, myb transcription factor gene Y-Sb01g037670 and dihydroflavonol-4 reductase (Sb03g028880 and Sb03g028890) for anthocyanin content and 22 kDa α-kafirin gene (Sb05g024420) mutation for high protein digestibility. It is promising to foresee sorghum improvement through marker-assisted selection and transgenesis.

Key words: sorghum; grain quality characteristics; gene control; molecular breeding