TY - JOUR
T1 - Volatilome-Genome-Wide Association Study on Wholemeal Maize Flour
AU - Alves, Mara Lisa
AU - Bento-Silva, Andreia
AU - Gaspar, Daniel
AU - Paulo, Manuel
AU - Brites, Cláudia
AU - Mendes-Moreira, Pedro
AU - Bronze, Maria Do Rosário
AU - Malosetti, Marcos
AU - Van Eeuwijk, Fred
AU - Vaz Patto, Maria Carlota
N1 - The authors would also like to acknowledge the National Portuguese Bank of Plant Germplasm (BPGV, Braga, Portugal) for providing the original seeds of the maize inbred lines. The research leading to these results has received funding from the European Union's Seventh Framework Programme (FP7/2007-2013) and Horizon 2020 Framework Programme under grant agreements Nos. 245058 and 633571, respectively, and from the Fundacao para a Ciencia e a Tecnologia, through the research unit GREEN-IT (UIDB/04551/2020), and through the research project under the grant agreement no. PTDC/AGR-ALI/099285/2008. M.L.A. and M.C.V.P. were supported by Fundacao para a Ciencia e a Tecnologia (SFRH/BD/77723/2011; FCT Investigator 2015 contract.IF/01337/2014, respectively).
PY - 2020/7/22
Y1 - 2020/7/22
N2 - Odor and aroma, resulting from the perception of volatiles by the olfactory receptors, are important in consumer food acceptance. To develop more efficient molecular breeding tools to improve the odor/aroma on maize (Zea mays L.), a staple food crop, increasing the knowledge on the genetic basis of maize volatilome is needed. In this work, we conducted a genome-wide association study on a unique germplasm collection to identify genomic regions controlling maize wholemeal flour's volatilome. We identified 64 regions on the maize genome and candidate genes controlling the levels of 15 volatiles, mainly aldehydes. As an example, the Zm00001d033623 gene was within a region associated with 2-octenal (E) and 2-nonenal (E), two byproducts of linoleic acid oxidation. This gene codes for linoleate 9S-lipoxygenase, an enzyme responsible for oxidizing linoleic acid. This knowledge can now support the development of molecular tools to increase the selection efficacy/efficiency of these volatiles within maize breeding programs.
AB - Odor and aroma, resulting from the perception of volatiles by the olfactory receptors, are important in consumer food acceptance. To develop more efficient molecular breeding tools to improve the odor/aroma on maize (Zea mays L.), a staple food crop, increasing the knowledge on the genetic basis of maize volatilome is needed. In this work, we conducted a genome-wide association study on a unique germplasm collection to identify genomic regions controlling maize wholemeal flour's volatilome. We identified 64 regions on the maize genome and candidate genes controlling the levels of 15 volatiles, mainly aldehydes. As an example, the Zm00001d033623 gene was within a region associated with 2-octenal (E) and 2-nonenal (E), two byproducts of linoleic acid oxidation. This gene codes for linoleate 9S-lipoxygenase, an enzyme responsible for oxidizing linoleic acid. This knowledge can now support the development of molecular tools to increase the selection efficacy/efficiency of these volatiles within maize breeding programs.
KW - aldehydes
KW - candidate genes
KW - Portuguese maize germplasm
KW - volatiles
KW - Zea mays L.
UR - http://www.scopus.com/inward/record.url?scp=85088491868&partnerID=8YFLogxK
U2 - 10.1021/acs.jafc.0c01273
DO - 10.1021/acs.jafc.0c01273
M3 - Article
C2 - 32571020
AN - SCOPUS:85088491868
SN - 0021-8561
VL - 68
SP - 7809
EP - 7818
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
IS - 29
ER -