Genetic Analysis of Fatty Acids in Maize Grain
Author Information
Author(s): Li Lin, Li Hui, Li Qing, Yang Xiaohong, Zheng Debo, Warburton Marilyn, Chai Yuchao, Zhang Pan, Guo Yuqiu, Yan Jianbing, Li Jiansheng
Primary Institution: National Maize Improvement Center of China, China Agricultural University, Beijing, China
Hypothesis
An 11-bp insertion in the fatb gene reduces palmitic acid content in maize grain.
Conclusion
The study identifies an 11-bp insertion in the fatb gene that decreases palmitic acid content in maize, improving the ratio of saturated to unsaturated fatty acids without affecting total oil content.
Supporting Evidence
- An 11-bp insertion in the fatb gene was identified as the causal polymorphism affecting palmitic acid content.
- The study measured the genetic effect of the functional site in 15 different genetic backgrounds.
- A PCR-based marker for QTL-Pal9 was developed for marker-assisted selection of healthier maize lines.
- The 11-bp InDel was significantly associated with variation in palmitic acid content across multiple environments.
Takeaway
Scientists found a tiny change in a gene that helps make healthier corn oil by lowering a type of fat called palmitic acid.
Methodology
The study combined linkage and association analyses to fine map QTL-Pal9 and identify the candidate gene Zmfatb.
Limitations
The study does not address the potential effects of other fatb iso-enzymes on palmitic acid content.
Statistical Information
P-Value
5.0E−14
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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