Scholarlink

Background <p>The rheological properties of wheat dough exert a profound influence on the baking process and the quality of the final food products. Previous studies have partially elucidated the genetic basis of wheat flour rheological characteristics; however, multi-locus genome-wide association studies (ML-GWAS) investigating these traits under multi-year single-location field trials remain scarce and have yielded highly variable results. Therefore, the identification of stable genetic loci associated with dough rheological properties has become particularly critical.</p> Results <p>This study conducted a comprehensive analysis of a diverse natural population comprising 273 wheat varieties (lines) using a 55&#xa0;K SNP array and an ML-GWAS model. This approach identified with high precision 239 quantitative trait nucleotides (QTNs) significantly associated with wheat flour dough rheological properties. Among these QTNs, 13 mono-effect QTNs were consistently detected across at least two environments and two distinct models, with only 3 classified as major-effect QTNs. Additionally, 7 pleiotropic QTNs were identified. Eleven of the mono-effect QTNs exhibited significant differences in phenotypic traits, while 3 pleiotropic QTNs demonstrated highly significant differences across all associated traits. Within a 4&#xa0;Mb flanking region surrounding these major-effect and pleiotropic QTNs, a total of 606 genes were co-annotated. Gene annotation indicated these genes primarily participate in critical biological functions, including protein modification and degradation, and the regulation of seed development and maturation. Subsequent Gene Ontology (GO) enrichment analysis rigorously screened 18 promising candidate genes, and their expression profiles were analyzed throughout wheat tissue development and endosperm maturation. Ultimately, 6 SNP loci and 9 key candidate genes strongly linked to wheat flour dough rheological properties were identified.</p> Conclusions <p>This study employed ML-GWAS combined with the 55&#xa0;K SNP array to analyze six dough rheological traits in 273 wheat germplasm accessions. SNP loci and candidate genes associated with dough rheological properties were identified, advancing molecular breeding technology in wheat and thereby establishing a theoretical foundation for genetic improvement and the cultivation of high-quality varieties.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Multi-locus genome-wide association study on the rheological traits in wheat flour dough

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2026年5月19日

查看全文
  • Yang Zhang,
  • Yuwei Jia,
  • Mengyun Wang,
  • Yulu Li,
  • Xiaodi Tan,
  • Xiaoli Li,
  • Lanfang Jiang,
  • Min Wang,
  • Hutai Ji,
  • Xiaofei Ma

摘要

Background

The rheological properties of wheat dough exert a profound influence on the baking process and the quality of the final food products. Previous studies have partially elucidated the genetic basis of wheat flour rheological characteristics; however, multi-locus genome-wide association studies (ML-GWAS) investigating these traits under multi-year single-location field trials remain scarce and have yielded highly variable results. Therefore, the identification of stable genetic loci associated with dough rheological properties has become particularly critical.

Results

This study conducted a comprehensive analysis of a diverse natural population comprising 273 wheat varieties (lines) using a 55 K SNP array and an ML-GWAS model. This approach identified with high precision 239 quantitative trait nucleotides (QTNs) significantly associated with wheat flour dough rheological properties. Among these QTNs, 13 mono-effect QTNs were consistently detected across at least two environments and two distinct models, with only 3 classified as major-effect QTNs. Additionally, 7 pleiotropic QTNs were identified. Eleven of the mono-effect QTNs exhibited significant differences in phenotypic traits, while 3 pleiotropic QTNs demonstrated highly significant differences across all associated traits. Within a 4 Mb flanking region surrounding these major-effect and pleiotropic QTNs, a total of 606 genes were co-annotated. Gene annotation indicated these genes primarily participate in critical biological functions, including protein modification and degradation, and the regulation of seed development and maturation. Subsequent Gene Ontology (GO) enrichment analysis rigorously screened 18 promising candidate genes, and their expression profiles were analyzed throughout wheat tissue development and endosperm maturation. Ultimately, 6 SNP loci and 9 key candidate genes strongly linked to wheat flour dough rheological properties were identified.

Conclusions

This study employed ML-GWAS combined with the 55 K SNP array to analyze six dough rheological traits in 273 wheat germplasm accessions. SNP loci and candidate genes associated with dough rheological properties were identified, advancing molecular breeding technology in wheat and thereby establishing a theoretical foundation for genetic improvement and the cultivation of high-quality varieties.