小麦品种南麦660的遗传构成解析

Analysis of Genetic Composition of Wheat Variety Nanmai 660

为明确优质弱筋小麦品种南麦660的遗传构成,利用小麦55 K芯片对南麦660及其双亲3911和M49进行了全基因组SNP位点扫描分析。结果表明:母本3911和父本M49对南麦660的遗传贡献率在全基因组水平上差异较大,存在偏向单一亲本遗传。3911对南麦660的遗传贡献率为59.08%,高于M49的遗传贡献率(40.92%)。母本3911对A、B、D基因组的贡献率分别为36.56%、72.85%和57.93%,父本M49对A、B、D基因组的贡献率分别为63.44%、27.15%和42.07%。母本3911在7A、1B、2B、3B、4B、5B、7B、2D、3D、5D和7D染色体上的遗传贡献率高于M49,其中在2B和4B染色体上的遗传贡献率分别为93.53%、81.40%;父本M49在2A、4A、5A、6A、6B、1D和4D染色体上的遗传贡献率高于母本3911,其中在4A和1D染色体上的遗传贡献率分别为94.15%、82.11%。重要功能基因的竞争性等位基因特异性PCR(KASP)标记分析发现,南麦660不仅聚合了6个高千粒质量基因TaGS2A1、TaGS2B1、TaGS5、TaGW2-6B、TaTGW7和Tacwi等位类型,还携带有1-feh w3、Lr34抗逆抗病基因。本研究解析了优质弱筋小麦品种南麦660的遗传构成,在分子水平上为南麦660的遗传改良提供了理论参考。

In order to clarify the molecular genetic basis of Nanmai 660,a new variety of good-quality weak gluten,wheat 55 K SNP chip was used to detect Nanmai 660 and its parents(3911 and M49)by molecular mark.The results showed that the genetic contribution rates of the parents 3911 and M49 to Nanmai 660 were quite different at the whole genomewide level.The genetic contribution rate of 3911 to Nanmai 660 was 59.08%,which was higher than that of M49,with the contribution rate of 40.92%.The genetic contribution rate of 3911 to the A,B,and D genomes are 36.56%,72.85%,and 57.93%.The contribution rates of M49 to the A,B,and D genomes are 63.44%,27.15%,and 42.07%.The genetic contribution rate of maternal parent 3911 on chromosomes 7A,1B,2B,3B,4B,5B,7B,2D,3D,5D,and 7D is higher than that of M49,with genetic contribution rates on chromosomes 2B and 4B being 93.53% and 81.40%;The genetic contribution rate of male parent M49 on chromosomes 2A,4A,5A,6A,6B,1D,and 4D is higher than that of female parent 3911,with genetic contribution rates on chromosomes 4A and 1D being 94.15% and 82.11%.The analysis on the functional gene composition of important traits revealed that Nanmai660 not only polymerized six high thousand-grain weight genes TaGS2A1,TaGS2B1,TaGS5,TaGW2-6B,TaTGW7 and Tacwi,it also carried 1-feh W3,Lr34 genes and so on.This study provides a theoretical reference for the genetic improvement of a new high-quality weak gluten wheat variety Nanmai 660 at the molecular level.