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Mapping the Increased Protein Digestibility Trait in the High‐Lysine Sorghum Mutant P721Q
Author(s) -
Massafaro Moriah,
Thompson Addie,
Tuinstra Mitch,
Dilkes Brian,
Weil Clifford F.
Publication year - 2016
Publication title -
crop science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.76
H-Index - 147
eISSN - 1435-0653
pISSN - 0011-183X
DOI - 10.2135/cropsci2016.03.0188
Subject(s) - sorghum , biology , lysine , cultivar , agronomy , trait , mutant , population , tropics , prolamin , protein digestibility , storage protein , gene , food science , genetics , amino acid , ecology , demography , sociology , computer science , programming language
Sorghum [ Sorghum bicolor (L.) Moench] is a dietary staple for >500 million people in over 30 countries of the semiarid tropics. Unlike other major cereals, proteins in sorghum grain become much less digestible after wet cooking. P721Q is a high‐lysine sorghum mutant that exhibits a three‐ to fourfold increase in protein digestibility after cooking as compared with other sorghum cultivars. While its increased lysine content has been traced to decreased levels of a kafirin storage protein, the goal of this study was to identify the genetic determinant of the increased digestibility. Genome sequencing of bulked segregants from a P721Q × BTx623 mapping population revealed the highly digestible protein trait maps to the same cluster of kafirin genes that contain the high‐lysine mutation.