Abstract
This study was conducted to examine the physicochemical characteristics and perform QTL mapping of genetic factors associated with the lipid content of rice. A rice strain with a high lipid content, “P31-2-2-2-B-B”, was developed from mutants of “Dongjin” created by T-DNA insertion. The lipid content of “P31-2-2-2-B-B” brown rice was 4.42% whereas that of the donor cultivar “Dongjin” was 2.56%. The total fatty acid content of the high-lipid mutant brown rice was 7.82% and that of “Dongjin” was 3.43%. The unsaturated fatty acid composition of the mutant brown rice was 2.73% oleic acid, 2.74% linoleic acid, and 0.34% linolenic acid. In contrast, the fatty acid composition of the donor cultivar “Dongjin” was 1.30% oleic acid and 0.99% linoleic acid. The percentage of unsaturated fatty acid to total fatty acid in the high-lipid mutant was higher (74.3%) than that of “Dongjin” (66.8%). Continuous frequency distribution and transgressive segregation of the lipid content were observed in the F3 family (seeds) derived from a cross between the high-lipid mutant “P31-2-2-2-B-B” and a tongil-type cultivar “Samgang”. This result implied that the lipid content was a quantitative trait controlled by a polygene. Additionally, the broad sense heritability of lipid content was estimated to be 89.6% based on analysis of the F3 seeds. A significant QTL, qRLC5, was identified on chromosome 5 with a LOD score of 2.37, and was flanked by 5007 and 5014. Results of the present study should be useful for improving rice nutritional quality through marker-assisted selection.
Highlights
Greatly influence grain appearance and quality [3,6,7,8,9,10,11]
Field management was conducted according to the normal cultivation practices recommended by Rural Development Administration (RDA) of South Korea with an application for fertilizer (N-P2O5-K2O) at the rate of 90, 45, and 57 kg·ha−1
Crude fat content of the high-lipid mutant ‘P31-2-2-2-B-B’ rice determined by the Soxhlet method was about 1.7 times higher (4.42%) than that of “Dongjin” rice (2.56%)
Summary
Changes in the crude fat content of rice are associated with aging and deterioration of rice Oxidation reduces both the total lipid and free fatty acid contents, which are related to the quality of stored rice [6,9,12]. Lipids derived from rice enhance the immune system and help to overcome fatigue. Hu et al [10] detected three QTLs (Quantitative Trait Loci) on chromosomes 1, 2, and 5 associated with the lipid content of rice. Yu et al [18] detected four QTLs controlling the lipid content of brown rice on chromosomes 3, 5, 6, and 8. AJPS more, Qin et al [3] found QTLs associated with the lipid content of brown rice on chromosomes 1, 2, 3, and 5 - 9. The results of our investigation may be used as a basis to further develop varieties of high-lipid rice
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