Genome-wide association study for dissecting lipid and fatty acid variation in a global collection of pearl millet germplasm

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis Pub Date : 2025-04-25 DOI:10.1016/j.jfca.2025.107679

Girish Kumar Mittal , Satbeer Singh , Devvart Yadav , Manfred Beckmann , Luis A.J. Mur , Rattan S. Yadav

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引用次数: 0

Abstract

Pearl millet (Pennisetum glaucum) is a highly nutritious and climate resilient cereal cultivated on marginal lands in Asia and Africa underscoring its importance in global food security. Despite its nutritional value, the lipid and fatty acid variation and their genetic factors in pearl millet remain poorly understood. The Pearl Millet Inbred Germplasm Association Panel (PMiGAP), encompassing global diversity, provides a unique opportunity to explore these traits. This study investigated the variation in lipid and fatty acid composition within the PMiGAP population and applied GWAS to identify candidate genes. The total lipid content ranged from 3.93 % to 9.49 % with fourteen different fatty acids detected in this study. The linoleic acid and oleic acid were the most abundant fatty acids found in the PMiGAP. Palmitic acid varied from 4.35 % to 11.13 %, stearic acid from 0.12 % to 4.63 %, oleic acid from 7.33 % to 64.47 %, linoleic acid from 28.31 % to 85.51 %, and linolenic acid from 0.34 % to 1.69 %. Further, GWAS identified 64 significant marker-trait associations and 52 candidate genes within a 50 kb distance near these associations. The study provided novel insights on the genetic architecture of lipids and fatty acids, and a set of SNPs and candidate genes, which could be exploited in deriving pearl millet varieties through marker assisted breeding.

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全球珍珠粟种质中脂质和脂肪酸变异的全基因组关联研究

珍珠粟（Pennisetum glaucum）是一种在亚洲和非洲边缘土地上种植的营养丰富且具有气候适应能力的谷物，突显了其在全球粮食安全中的重要性。尽管珍珠粟具有丰富的营养价值，但其脂质和脂肪酸的变异及其遗传因素尚不清楚。珍珠粟自交系种质协会小组（PMiGAP），包括全球多样性，提供了一个独特的机会来探索这些性状。本研究研究了PMiGAP人群中脂质和脂肪酸组成的变化，并应用GWAS技术鉴定候选基因。总脂质含量为3.93 % ~ 9.49 %，共检测到14种不同的脂肪酸。亚油酸和油酸是PMiGAP中含量最多的脂肪酸。棕榈酸变化从4.35 % 11.13 %,从0.12 % 4.63 %硬脂酸,油酸从7.33 % 64.47 %,亚油酸从28.31 % 85.51 %,和亚麻酸0.34 % 1.69 %。此外，GWAS鉴定出64个显著的标记-性状关联和52个候选基因，距离这些关联在50 kb以内。该研究对珍珠粟的脂质和脂肪酸的遗传结构以及一系列snp和候选基因提供了新的见解，可用于通过标记辅助育种获得珍珠粟品种。

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来源期刊

Journal of Food Composition and Analysis 工程技术-食品科技

CiteScore

6.20

自引率

11.60%

发文量

601

审稿时长

53 days

期刊介绍： The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.