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Research Project: Identification of Genetic Components Underlying Desirable Flavor Properties of Whole Grain Wheat Products

Location: Wheat Health, Genetics, and Quality Research

Title: Identification of SNPs, QTLs, and dominant markers associated with wheat flavor using genotyping-by-sequencing

Author
item Kiszonas, Alecia
item BOEHM JR, JEFFREY - Washington State University
item Morris, Craig

Submitted to: AACC International
Publication Type: Abstract Only
Publication Acceptance Date: 6/6/2017
Publication Date: 10/20/2017
Citation: Kiszonas, A., Boehm Jr, J.D., Morris, C.F. 2017. Identification of SNPs, QTLs, and dominant markers associated with wheat flavor using genotyping-by-sequencing. AACC International. Available: https://aaccnet.confex.com/aaccnet/2017/meetingapp.cgi/Home/0.

Interpretive Summary: N/A

Technical Abstract: Whole grain foods are well known to provide important nutrients in the human diet; however, consumer acceptance can be hindered by the flavor, aroma, and texture of whole wheat products. Flavor differences among wheat varieties have been observed, but are still little understood. A lab mouse model system was used to examine flavor using a two-choice feeding system and the Student’s t statistic as a consumption phenotype. Whole grain was used to eliminate the confounding effect of processing. The Student’s t statistic has been used previously to identify highly differentiated “Yummy” and “yucky” varieties. This study used next-generation sequencing and the Student’s t statistic as a preference phenotype for a double haploid (DH) population derived from an exceedingly “Yummy” parent, and a “yucky” parent, Louise and Yumai34, respectively, both soft white spring wheat cultivars. A common check variety was used to evaluate each DH. Genotyping-by-sequencing (GBS) was used to identify 655 single nucleotide polymorphic (SNP) markers, which were then used to create a linkage map with 24 linkage groups. Single marker-trait association was performed using the Student’s t phenotype for each marker, as well as composite interval mapping to identify quantitative trait loci (QTL). Thirty-nine SNP markers exhibited a significant marker-trait association with the Student’s t statistic. Additionally, four significant QTL were detected. In addition to the SNP markers, dominant markers with approximately 45-60% “missing” calls were evaluated, including both Louise-dominant and Yumai34-dominant markers. The Louise-dominant markers exhibited high levels of marker-trait association with the Student’s t statistic. Furthermore, many of these dominant markers were assigned to the same chromosome arms, giving seven groups of markers located on the same genic regions. In particular, dominant markers on 4DL exhibited the greatest F-values and provided the strongest evidence that genes involved in wheat flavor were located there. The markers of interest will need to be validated for robustness across other populations. This work furthers the understanding of the genetics involved in “Yummy” and “yucky” wheat grain flavor and will aid in the development of varieties with greater consumer acceptance for whole-wheat products.