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Molecular and biochemical evaluation related to fragrance in some Iranian rice varieties | ||
| Iranian Journal of Genetics and Plant Breeding | ||
| مقاله 1، دوره 8، شماره 1 - شماره پیاپی 15، تیر 2019، صفحه 1-12 اصل مقاله (751.43 K) | ||
| نوع مقاله: Research paper | ||
| شناسه دیجیتال (DOI): 10.30479/ijgpb.2019.9781.1214 | ||
| نویسندگان | ||
| Seyed Hossein Hashemi1؛ Asa Ebrahimi* 1؛ Amin Azadi2 | ||
| 1Department of Biotechnology and Plant Breeding, Islamic Azad University, Science and Research Branch, P. O. Box: 147789-3855, Tehran, Iran. | ||
| 2Department of Plant Breeding, Yadegare-e-Imam Komeini (RAH) Shahre Rey Branch, Islamic Azad University, Tehran, Iran. | ||
| تاریخ دریافت: 26 آذر 1397، تاریخ بازنگری: 02 آبان 1398، تاریخ پذیرش: 20 آبان 1398 | ||
| چکیده | ||
| Rice fragrance is one of the most important and determining factors in rice quality. Aromatic rice is a special group considered to be of the best quality. It is important to know the physiological behavior and genetic source of aromatic rice in order to improve breeding programs. In this research, thirteen rice cultivars were used for molecular and biochemical evaluations. The research population included three aromatic cultivars and ten cultivars from Khuzestan province in Iran. Thirteen SSR and four MAS markers related to grain aroma were used for genotyping the rice cultivars. The highest PIC for SSR markers was 0.75. Cluster analysis using the UPGMA method classified all cultivars into three groups. The results of MAS for EAP and INSP primers showed a molecular band of 355 bp in the non-aromatic rice cultivars. In this study, four non-aromatic cultivars (Hamar (Sorkheh), Danial, Garde Ramhormoz, and Hoveizeh) were detected. The results of IFAP and ESP primers further revealed a band of 257 bp, identified in Tarom, Domsiah, Basmati, Anbarbo Najafi, Anbarbo Red, Anbarbo Yellow, Kadoos, Champa, and Shafagh, all aromatic cultivars. Moreover, the volatile components of rice seed samples were extracted and identified using the sensitive and efficient solid phase extraction method, GC-MS. Eight compounds (aldehyde, pentane, hexanal, heptane, tetradecane, ketone, acetic acid, and 2-acetyl-1-pyrroline) were identified from the studied cultivars as the most important chemical compositions of aroma in rice. The 2-AP compound was recognized in Tarom, Domsiah, and Anbarbo Najafi cultivars. Finally, four MAS primers identified all aromatic rice cultivars as well as thirteen SSR markers related to rice fragrance. | ||
| کلیدواژه‌ها | ||
| GC-MS؛ MAS marker؛ Rice؛ SSR؛ 2-acetyl-1-pyrroline | ||
| عنوان مقاله [English] | ||
| بررسی مولکولی و بیوشیمیایی مرتبط با عطر در بعضی ارقام برنج ایرانی | ||
| نویسندگان [English] | ||
| حسین هاشمی1؛ آسا ابراهیمی1؛ امین آزادی2 | ||
| 1گروه بیوتکنولوژی و اصلاح نباتات، دانشکده علوم کشاورزی، دانشگاه آزاد اسلامی، واحد علوم و تحقیقات، تهران، ایران، کدپستی: 5583-987741. | ||
| 2گروه اصلاح نباتات، دانشکده کشاورزی، دانشگاه آزاد اسلامی، واحد یادگار امام خمینی (ره)، شهر ری، تهران، ایران. | ||
| چکیده [English] | ||
| عطر و طعم برنج از ویژگی‌های مهم و تعیینکننده کیفیت برنج است. برنج معطر، نوعی خاص و مرغوب از آن به شمار میآید. شناخت فیزیولوژیکی و ژنتیکی برنجهای معطر برای برنامههای اصلاحی اهمیتی ویژه دارد. در این پژوهش، به منظور ارزیابی تنوع ژنتیکی، 13 رقم برنج تحت بررسیهای بیوشیمیایی و مولکولی قرار گرفتند. جامعة آماری مورد بررسی شامل 3 رقم معطر در مقام شاهد و 10 رقم برنج قابل کشت در استان خوزستان بود. 13مارکر اختصاصی SSR و مارکرهای مولکولی مرتبط با عطر برنج (MAS) برای بررسی ژنوم برنجهای ایرانی استفاده شد. بیشترین میزان PIC برای مارکرهای SSR مقدار 0.75 بهدست آمد و نیز این مارکرها با روش UPGMA جمعیت را به سه گروه تقسیم کرد. نتایج انتخاب به کمک مارکر برای آغازگرهایEAP و INSP با باندی به وزن مولکولی 355 جفت باز را نشان داد که معرف ارقام برنج غیرمعطر بود. در این پژوهش، چهار رقم غیر معطر مشاهده شد که شامل ارقام حمر، دانیال، گرده رامهرمز و هویزه بودند. همچنین نشانگرهای IFAP و ESP با باندی با وزن مولکولی 257 جفت باز که ارقام طارم، دمسیاه، بسماتی، عنبربو نجفی، عنبربو سرخه، عنبربو زرد، کادوس، چمپا و شفق را به عنوان ارقام معطر معرفی کرد. نشانگرها به خوبی ارقام عطری و غیر عطری را از هم جداسازی کردند. ترکیبات شیمیایی مرتبط با عطر برنج با کمک روش GC-MS از کلیه ارقام جداسازی شد. بیشترین ترکیبات موجود در ارقام عطری شامل pentane, hexanal, heptane, tetradecane, alkanic acid, octone, acid, pyridine, pirazine, and 2-acet-1-pyrroline, تشخیص داده شد. AP-2 به عنوان یکی از مهمترین عوامل عطر برنج در ارقام طارم، دمسیاه و عنبربو شناسایی شد. در نهایت پرایمرهای MAS و SSR قادر به متمایز ساختن ارقام معطر شناخته شدند. | ||
| کلیدواژه‌ها [English] | ||
| برنج, گزینش با کمک مارکر .acetyl-1-pyrroline, GC-MS | ||
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