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Genetic variation and possible SNP markers for breeding wheat with low‐grain asparagine, the major precursor for acrylamide formation in heat‐processed products
Author(s) -
Emebiri Livinus C
Publication year - 2014
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6434
Subject(s) - acrylamide , asparagine , single nucleotide polymorphism , biology , heritability , genetic variation , snp , plant breeding , polymorphism (computer science) , cultivar , genetics , genotype , microbiology and biotechnology , agronomy , chemistry , gene , polymer , organic chemistry , amino acid , copolymer
Abstract BACKGROUND In products made from wheat ( Triticum aestivum ) flour, acrylamide formation is almost exclusively determined by the level of free asparagine in the grain. Genetic variability for grain asparagine content was evaluated in order to assess the potential for acrylamide mitigation by breeding . RESULTS Free asparagine levels in the grains of 92 varieties varied from 137 to 471 mg kg −1 , representing an approximate threefold difference between the low‐ and high‐asparagine genotypes. Heritability was low, with a value of 32%, indicating that breeding cultivars with inherently low grain asparagine would be a challenge. A genome‐wide scan with single‐nucleotide polymorphism ( SNP ) markers identified nine SNPs that were significantly ( P < 0.001) associated with variation in free asparagine. The significant SNPs were localized on chromosome 5A , and explained between 14% and 24% of the observed variation. These putative SNPs are candidates for further studies to develop molecular markers . CONCLUSION Significant genetic variation exists for reducing acrylamide precursors in wheat flour, indicating that breeding and genetics could play an important role in mitigating the acrylamide risk in wheat products. The study identified a region on chromosome 5A that could provide a basis for further research to develop functional markers. © 2013 Society of Chemical Industry