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Identification of Quantitative Trait Loci for Fatty Acid Content in Brown Rice (Oryza sativa L.)
Plant Breed. Biotech. 2018;6:444-453
Published online December 1, 2018
© 2018 Korean Society of Breeding Science.

Su Jang1, Joong Hyoun Chin2*

1Department of Plant Science, Plant Genomics and Breeding Institute, Research Institute for Agriculture and Life Sciences, Seoul National University, Seoul 08826, Korea
2Department of Integrative Bio-industrial Engineering, Sejong University, Seoul 05006, Korea
Correspondence to: Joong Hyoun Chin,, Tel: +82-2-6935-3897
Received November 16, 2018; Revised November 18, 2018; Accepted November 18, 2018.
This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
The rice bran oil contained in brown rice is composed of highly valued ingredient. Improving the content of unsaturated fatty acids in rice seed, such as oleic acid, linoleic acid, and α-linolenic acid, would provide more benefit to human health. Fatty acid content is quantitative trait controlled by multiple genes. We have utilized high-density SNP data from highly advanced breeding populations to identify QTLs for fatty acid contents in brown rice. Here, we identified 51 major QTLs (M-QTLs) and 25 epistatic QTLs (EpQTLs) related to eleven fatty acid contents. Eight and four M-QTLs were pleiotropically associated with the content of different fatty acids in MT-RILs and DT-RILs, respectively. Total effect of M-QTLs for palmitic acid (16:0), oleic acid (18:1), and linoleic acid (18:2), could explain phenotypic variations of 36.7%, 63.7%, and 41% in MT-RILs, respectively. Alpha-linolenic acid which is important for a human’s health could be explained phenotypic variation of 15.7% by six M-QTLs. These QTLs identified in this study can be used to improve nutritious content in rice breeding programs.
Keywords : Rice, Fatty acid, QTL, Brown rice, Unsaturated fatty acid

December 2018, 6 (4)
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