Category Ranking

98%

Total Visits

921

Avg Visit Duration

2 minutes

Citations

20

Article Abstract

This report describes an integrative analysis of seed-oil-content quantitative trait loci (QTL) in Brassica napus , using a high-density genetic map to align QTL among different populations. Rapeseed (Brassica napus) is an important source of edible oil and sustainable energy. Given the challenge involved in using only a few genes to substantially increase the oil content of rapeseed without affecting the fatty acid composition, exploitation of a greater number of genetic loci that regulate the oil content variation among rapeseed germplasm is of fundamental importance. In this study, we investigated variation in the seed-oil content among two related genetic populations of Brassica napus, the TN double-haploid population and its derivative reconstructed-F2 population. Each population was grown in multiple experiments under different environmental conditions. Mapping of quantitative trait loci (QTL) identified 41 QTL in the TN populations. Furthermore, of the 20 pairs of epistatic interaction loci detected, approximately one-third were located within the QTL intervals. The use of common markers on different genetic maps and the TN genetic map as a reference enabled us to project QTL from an additional three genetic populations onto the TN genetic map. In summary, we used the TN genetic map of the B. napus genome to identify 46 distinct QTL regions that control seed-oil content on 16 of the 19 linkage groups of B. napus. Of these, 18 were each detected in multiple populations. The present results are of value for ongoing efforts to breed rapeseed with high oil content, and alignment of the QTL makes an important contribution to the development of an integrative system for genetic studies of rapeseed.

Download full-text PDF

Source
http://dx.doi.org/10.1007/s00122-014-2271-5DOI Listing

Publication Analysis

Top Keywords

oil content
16
brassica napus
16
genetic map
16
quantitative trait
12
trait loci
12
genetic
9
content variation
8
variation rapeseed
8
rapeseed brassica
8
qtl
8

Similar Publications

Correlations Between Textural Properties of Potato Chips and Diffusion Coefficients of Frying Oils.

J Texture Stud

October 2025

Faculty of Chemical-Metallurgical Engineering, Department of Food Engineering, Istanbul Technical University, Sarıyer, Istanbul, Türkiye.

In this study, potato slices were fried in four different vegetable oils (corn, olive, palm olein, and sunflower) to investigate how oil type influences the characteristics of potato chips. The diffusion coefficient of oils was attempted to be correlated with the final moisture, oil uptake, and textural parameters of potato chips. The diffusion coefficients were determined using two approaches.

View Article and Find Full Text PDF

Objectives: To investigate the therapeutic effect of electroacupuncture (EA) at Zusanli (ST36) acupoint on hyperlipidemia in mice and explore the underlying mechanisms.

Methods: Thirty C57BL/6J mice were equally randomized into normal diet group, high-fat diet (HFD) group, and EA group. The changes in blood lipids and serum malondialdehyde (MDA) content of the mice were evaluated, and histopathological changes and lipid accumulation in the liver were observed using Oil red O staining (ORO).

View Article and Find Full Text PDF

Rhizoctonia solani (R. solani) is a phytopathogen that extensively affects crops, leading to plant diseases and reducing crop yields, which jeopardizes food security. β-pinene is a major component of turpentine oil and serves as a lead compound for developing new fungicides.

View Article and Find Full Text PDF

Vitamin D is critically important for sustainable human health, and the rising prevalence of deficiency-related diseases has increased interest in natural sources. This study explores the potential of epiphytic lichen-forming fungi, known for their unique metabolites, as a novel biosource of vitamin D for pharmaceutical and nutraceutical applications. Fourteen epiphytic lichen species were collected using a stratified sampling method from four mountainous forests in the Marmara Region of Türkiye.

View Article and Find Full Text PDF

Sodium alginate-combined ultrasonic (SA-US) modification of wheat flour and corn starch was characterized to investigate its effects on batter properties and fried fish crispiness. This modification significantly increased hydration properties, and gelatinization temperature of wheat flour and corn starch (P < 0.05), while decreasing short-range structure, double helices, crystallinity, and starch granules' integrity.

View Article and Find Full Text PDF