Discovery and genetic analysis of non-bitter Tartary buckwheat (Fagopyrum tataricum Gaertn.) with trace-rutinosidase activity

• Suzuki Tatsuro

  NARO Hokkaido Agricultural Research Center

• Morishita Toshikazu

  NARO Hokkaido Agricultural Research Center, Memuro Upland Farming Research Station

• Mukasa Yuji

  NARO Hokkaido Agricultural Research Center, Memuro Upland Farming Research Station deceased

• Takigawa Shigenobu

  NARO Hokkaido Agricultural Research Center, Memuro Upland Farming Research Station

• Yokota Satoshi

  NARO Hokkaido Agricultural Research Center, Memuro Upland Farming Research Station

• Ishiguro Koji

  NARO Hokkaido Agricultural Research Center, Memuro Upland Farming Research Station

• Noda Takahiro

  NARO Hokkaido Agricultural Research Center, Memuro Upland Farming Research Station

書誌事項

タイトル別名

• Discovery and genetic analysis of non-bitter Tartary buckwheat (<i>Fagopyrum tataricum</i> Gaertn.) with trace-rutinosidase activity

抄録

In a screening of about 500 lines of Tartary buckwheat, we identified lines that contained no detectable rutinosidase isozymes using an in-gel detection assay. We confirmed that seeds of these individuals had only a trace level of in-vitro rutinosidase activity. To investigate the heritability of the trace-rutinosidase characteristic, we analyzed the progeny of crosses between rutinosidase trace-lines, ‘f3g-162’, and the ‘Hokkai T8’. The F₂ progeny clearly divided into two groups: those with rutinosidase activity under 1.5 nkat/g seed (trace-rutinosidase) and those with activity over 400 nkat/g seed (normal rutinosidase). The segregation pattern of this trait in F₂ progeny exhibited 1 : 3 ratio (trace-rutinosidase : normal rutinosidase), suggesting that the trace-rutinosidase trait is conferred by a single recessive gene; rutinosidase-trace A (rutA). In addition, sensory panelists evaluated the bitterness of flour from trace-rutinosidase individuals and did not detect bitterness, whereas flour from normal rutinosidase individuals was found to have strong bitterness. Although at least three bitter compounds have been reported in Tartary buckwheat seeds, our present findings indicate that rutin hydrolysis is the major contributing factor to bitterness. In addition, the trace-rutinosidase line identified here, ‘f3g-162’, is a promising material for generating a non-bitter Tartary buckwheat variety.

収録刊行物

• Ｂｒｅｅｄｉｎｇ　Ｓｃｉｅｎｃｅ

  Ｂｒｅｅｄｉｎｇ　Ｓｃｉｅｎｃｅ 64 (4), 339-343, 2014

  日本育種学会

キーワード

• Tartary buckwheat
• bitterness
• rutinosidase
• genetic resources
• quality

詳細情報

• CRID: 1390282679700284160
• NII論文ID: 130004888874
• NII書誌ID: AA11317194
• DOI: 10.1270/jsbbs.64.339
• ISSN: 13473735
• ISSN: 13447610
• NDL書誌ID: 026057187
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I026057187
• Web Site: https://www.jstage.jst.go.jp/article/jsbbs/64/4/64_339/_pdf
• 本文言語コード: en
• データソース種別:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
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