Abstract
Aspergillus flavus and A. parasiticus infect peanut seeds and produce aflatoxins, which are associated with various diseases in domestic animals and humans throughout the world. The most cost-effective strategy to minimize aflatoxin contamination involves the development of peanut cultivars that are resistant to fungal infection and/or aflatoxin production. To identify peanut Aspergillus-interactive and peanut Aspergillus-resistance genes, we carried out a large scale peanut Expressed Sequence Tag (EST) project which we used to construct a peanut glass slide oligonucleotide microarray. The fabricated microarray represents over 40% of the protein coding genes in the peanut genome. For expression profiling, resistant and susceptible peanut cultivars were infected with a mixture of Aspergillus flavus and parasiticus spores. The subsequent microarray analysis identified 62 genes in resistant cultivars that were up-expressed in response to Aspergillus infection. In addition, we identified 22 putative Aspergillus-resistance genes that were constitutively up-expressed in the resistant cultivar in comparison to the susceptible cultivar. Some of these genes were homologous to peanut, corn, and soybean genes that were previously shown to confer resistance to fungal infection. This study is a first step towards a comprehensive genome-scale platform for developing Aspergillus-resistant peanut cultivars through targeted marker-assisted breeding and genetic engineering.
Highlights
Peanut (Arachis hypogaea L.) has been an important food and oil crop
Additional 2738 Expressed Sequence Tag (EST) sequences were downloaded from the NCBI dbEST database including those sequences submitted by Shandong Academy of Agricultural Sciences
It is estimated that the 2.8-Gb peanut genome hosts 25,000–35,000 protein-coding genes, 13,879 ESTs represent over 40%
Summary
Peanut (Arachis hypogaea L.) has been an important food and oil crop. Peanut contains a high percentage of oil (about 50%) and contains a high quality unsaturated fatty acid (oleic acid).These features confer superior oxidative stability for food products without further processing. Peanut (Arachis hypogaea L.) has been an important food and oil crop. Peanut contains a high percentage of oil (about 50%) and contains a high quality unsaturated fatty acid (oleic acid). These features confer superior oxidative stability for food products without further processing. Peanut oil is low in saturated fat and rich in resveratrol, antioxidants, and other nutriceuticals, which may contribute to cardiovascular health. Peanut is grown world-wide, predominantly in Asia, Africa, and North Americas, with about 21 million hectares under cultivation. World peanut production occupies an important role in the world economy with an estimated production value of about $35 billion
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