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At least nine independent natural mutations of the DFR-A gene are responsible for appearance of yellow onions (Allium cepa L.) from red progenitors

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한국육종학회 (The Korean Breeding Society)
초록

Inactivation of the gene (DFR-A) coding for dihydroflavonol 4-reductase (DFR) involved in the anthocyanin biosynthesis pathway results in a yellow bulb color in onion (Allium cepa L.) and three inactive alleles have previously been identified in onion. Additionally, three active and six inactive DFR-A alleles were newly identified from extensive analyses of diverse onion germplasm. Presently, a yellow mutant containing a 171-bp deletion in the promoter region was identified and designated DFR-APD. Critically reduced transcription of this mutant allele and perfect co-segregation with color phenotypes in segregating populations were observed. Another yellow mutant (DFR-A5’DEL) containing a 518-bp deletion covering exons 1 and 2, which played important roles in DFR function, was identified. Meanwhile, both 2-bp and 4-bp insertions in the coding region leading to creation of pre-mature stop codons were also identified and designated DFR-AGT and DFR-A2AT, respectively. A 1-bp substitution mutation (DFR-AK48N) changing a positively charged lysine residue into a neutral asparagine was identified. This lysine residue, a NADPH binding site, was strictly conserved in other species. In addition, insertion of a leucine residue around substrate binding sites and catalytic triad was identified in several yellow accessions and was designated DFR-ATTA. Phylogenetic analysis of DFR-A alleles showed that all inactive alleles were independently derived from four different active alleles. In addition, the close relatedness and diversity of DFR-A mutants implied that all these mutations might have occurred after domestication of onions and had probably been maintained by artificial selection.

저자
  • Sook Yi Song(Department of Plant Biotechnology, Biotechnology Research Institute, Chonnam National University)
  • Sunggil Kim(Department of Plant Biotechnology, Biotechnology Research Institute, Chonnam National University) Corresponding Author
  • Haejeen Bang(Department of Horticultural Sciences, Vegetable & Fruit Improvement Center, Texas A&M University)
  • Cheol-Woo Kim(Bioenergy Crop Research Center, National Institute of Crop Science, RDA)
  • Jin Seong Moon(Onion Research Institute, Gyeongsangnam-do Agricultural Research & Extension Services)
  • Bhimanagouda S. Patil(Department of Horticultural Sciences, Vegetable & Fruit Improvement Center, Texas A&M University)