Molecular Marker for Using to Detect Fragrant Gene in Aromatic Rice Breeding

Received: 29-04-2014

Accepted: 18-07-2014

DOI:

Views

2

Downloads

0

Issue: Vol. 12 No. 4 (2014)

Section:

NÔNG HỌC

How to Cite:

Tu, D., Khoi, N., Thanh, L., Huong, N., Duong, N., Dieu, T., & Ton, P. (2024). Molecular Marker for Using to Detect Fragrant Gene in Aromatic Rice Breeding. Vietnam Journal of Agricultural Sciences, 12(4), 539–548. http://testtapchi.vnua.edu.vn/index.php/vjasvn/article/view/130

Molecular Marker for Using to Detect Fragrant Gene in Aromatic Rice Breeding

Duong Xuan Tu (*) 1, 2 , Nguyen Van Khoi 1 , Le Thi Thanh 1 , Nguyen Thi Huong 1 , Nguyen The Duong 1 , Tran Thi Dieu 3 , Phan Huu Ton 4

  • 1 Viện Cây lương thực và Cây thực phẩm, Học viện Nông nghiệp Việt Nam
  • 2 Nghiên cứu sinh, Khoa Nông học, Học viện Nông nghiệp Việt Nam
  • 3 Trung tâm Khuyến nông Quốc gia
  • 4 Khoa Công nghệ sinh học, Học viện Nông nghiệp Việt Nam

    • Keywords

    Aroma, DNA, gene, molecular marker, rice

    Abstract


    DNA markers RG28, RM223, RM342, L06 and BADH2 comprising 4 primers EAP, ESP, IFAP, INSP have been reported closely linked to fgr gene located on chromosome 8 controlling 2AP synthesis, major materials producing aroma in rice. In our report, marker BADH2 (4 primers EAP, ESP, IFAP, INSP) yielded in high polymorphism and could accurately differentiate between fragrant and none-fragrant rice material. Analysis of F2 population derived from cross between aromatic and non-aromatic rice varieties using this marker showed approximate ratio of segregation of 1: 2 : 1 . Using this marker, from 92% to 95% of F2 individuals expressing aroma in grains were identified as homozygotes for fgr gene. These results confirmed the accuracy of BADH2 marker with 4 primers EAP, ESP, IFAP, INSP to detect fragrant gene in aromatic rice breeding materials.

    References

    Nguyễn Thị Lang và Bùi Chí Bửu (2004). Xác định gen fgr điều khiển tính trạng mùi thơm bằng phương pháp Fine Mapping với microsatellites, Hội nghị quốc gia về chọn tạo giống lúa, trang 192.

    Mã Thái Hòa và Lê Ngọc Thạch (2011). Phân tích mùi thơm của gạo jasmine 85, Tạp chí Khoa học, Trường Đại học Cần Thơ, 18a: 28 - 34.

    Phan Hữu Tôn và Tống Văn Hải (2010). Sàng lọc các giống lúa có chứa gen thơm bằng chỉ thị phân tử, Tạp chí Khoa học và Phát triển, Học viện Nông nghiệp Việt Nam, 8(4): 646 - 652.

    Trần Tấn Phương và cs. (2010). Đánh giá mùi thơm và gen kiểm soát mùi thơm của các giống lúa thơm địa phương và cải tiến, Tạp chí Khoa học và Phát triển, Học viện Nông nghiệp Việt Nam, 8(3): 410 - 417.

    Ahn S.N. (1992). RFLP tagging of a gene for aroma in rice, Theor AAppl Genet, 84: 825-828.

    Asadollah Ahmadikhah et al. (2010). Development of an allele specific amplification (ASA) co-dominant marker for fragrance genotyping of rice cultivars. Archives of Applied Science Research, 2(1): 204-211. Available at http://scholarsresearchlibrary. com/archive.html.

    Bradbury L. MT et al. (2005a). The gene for fragrance in rice, Plant Biotechnol. J. 3, p. 363- 370.

    Bradbury L.MT et al. (2005b). A perfect marker for fragrance genotyping in rice, Molecular Breeding, 16: 279-283.

    Buttery R.G. et al. (1982). 2-acetyl-1-pyrroline: an important aroma component of cooked rice, Chem Ind, London, p. 958.

    Buttery R.G et al. (1983). Cooked rice aroma and 2-acetyl-1-pyrroline, J. Agric. Food Chem., 31: 823-826.

    Chen Saihua et al. (2006). The fgr gene responsible for rice fragrance was restricted within 69kb, Plant Science, 171: 505-514.

    Doyle J.J. and J.L. Doyle (1990). Isolation of plant DNA from fresh tissue, Focus, 12: 11-5.

    Huang N. et al. (1994). Development of an RFLP map from a doubled haploid population in rice, Rice Genet. Newsl., 11: 134-137.

    Jin Q.S. et al. (2003). A single nucleotide polymorphism (SNP) marker linked to the fragrance gene in rice (Oryza sativa L.), Plant Sci., 165: 359-364.

    Kuo S.M. et al. (2006). The betain aldehyde dehydrogenase (BAD2) gene is not responsible for the aroma trait of SA0420 rice mutant derived by sodium azide mutagenesis, National Science Council (NSC 94-2317 - B055-006).

    Laksanalamai V. et al. (1993). Comparison of aroma compound (2-acetyl -1- pyrroline) on leaves from pandan (pandanum amaryllifolius) and Thai fragrant rice (Khao Dawk mali-105), Cereal Chem., 70: 381 - 384.

    Lorieux M. et al. (1996). Aroma in rice: Genetic analysis of a quantitative traits Theo. Appl. Genet., 93: 1145- 1151.

    Pachauri Vinita et al. (2010). Origin and Genetic Diversity of Aromatic Rice Varieties, Molecular Breeding and Chemical and Genetic Basis of Rice Aroma, Journal of Plant Biochemistry and Biotechnology, 19(2): 258 - 262.

    Paule C.M. et al. (1989). Sensory and chemical examination of aromatic and nonaromatic rice. Journal of Food Sci., 54: 343-346.

    Sood B.G. and Siddiq E.A. (1978). A rapid technique for scent determination in rice, Indian J. Genet. Plant Breed, 38: 268-271.

    Stephen Garland and Robert Henry (2001). Molecular markers to rice breeding in Australia, A report for the rural industries research and development corporation, RIRDC Publication, No. 01/38.

    Widjaja R. et al. (1996). Science of Food Agriculture, 70: 151-161.

    Yajiima I. et al. (1978). Volatile flavor component of cooked rice. Agric, Biol. Chem., 42: 1229.