Molecular breeding for enhanced food quality in oat · Molecular breeding for enhanced food quality...

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Molecular breeding for enhanced food quality in oat Olof Olsson Department of Pure and Applied Biochemistry Lund University Box 124 SE 22100 Lund Sweden Email: [email protected]

Transcript of Molecular breeding for enhanced food quality in oat · Molecular breeding for enhanced food quality...

Page 1: Molecular breeding for enhanced food quality in oat · Molecular breeding for enhanced food quality in oat Olof Olsson Department of Pure and Applied Biochemistry Lund University

Molecular breeding for enhanced food quality in oat

Olof OlssonDepartment of Pure and Applied Biochemistry

Lund UniversityBox 124

SE 22100 LundSweden

Email: [email protected]

Page 2: Molecular breeding for enhanced food quality in oat · Molecular breeding for enhanced food quality in oat Olof Olsson Department of Pure and Applied Biochemistry Lund University
Page 3: Molecular breeding for enhanced food quality in oat · Molecular breeding for enhanced food quality in oat Olof Olsson Department of Pure and Applied Biochemistry Lund University

Mutagenesis has

become popular during recent years

Page 4: Molecular breeding for enhanced food quality in oat · Molecular breeding for enhanced food quality in oat Olof Olsson Department of Pure and Applied Biochemistry Lund University
Page 5: Molecular breeding for enhanced food quality in oat · Molecular breeding for enhanced food quality in oat Olof Olsson Department of Pure and Applied Biochemistry Lund University

Increase variation in elite market varietiesCreates variation without a loss of domesticated genesVery powerful in combination with high precision selection methods (molecular or biochemical)Possible to use sophisticated screens since the number of required analysis goes down with increased variation

Mutation breeding; advantages

Page 6: Molecular breeding for enhanced food quality in oat · Molecular breeding for enhanced food quality in oat Olof Olsson Department of Pure and Applied Biochemistry Lund University

Mutation frequency ca 1/30000 bp

i.e. every single plant carries ca 1 million mutations

In total more than 2 billion mutations in the population of ca 2400 lines (M5)

Ca 5% of the plants show visible phenotypes

Oat mutagenised population

Page 7: Molecular breeding for enhanced food quality in oat · Molecular breeding for enhanced food quality in oat Olof Olsson Department of Pure and Applied Biochemistry Lund University

TILLING-population in the field

Most plant look normal

Page 8: Molecular breeding for enhanced food quality in oat · Molecular breeding for enhanced food quality in oat Olof Olsson Department of Pure and Applied Biochemistry Lund University

Screening possibilities

From Sikora et al, 2011

Page 9: Molecular breeding for enhanced food quality in oat · Molecular breeding for enhanced food quality in oat Olof Olsson Department of Pure and Applied Biochemistry Lund University

Development of a ß-glucanminiassay

Powder from a few or single seeds was assayed by a modified Megazyme assay (industrial standard for ß-

glucan)

Page 10: Molecular breeding for enhanced food quality in oat · Molecular breeding for enhanced food quality in oat Olof Olsson Department of Pure and Applied Biochemistry Lund University

% ß-glukan

ß-glucan levels in 1700 random lines

The variation is very high

Starting value (4,9%)

Page 11: Molecular breeding for enhanced food quality in oat · Molecular breeding for enhanced food quality in oat Olof Olsson Department of Pure and Applied Biochemistry Lund University

Highest and lowest lines

Lines selected for further study in red

Low; 1,8%

High; 7,8%

Page 12: Molecular breeding for enhanced food quality in oat · Molecular breeding for enhanced food quality in oat Olof Olsson Department of Pure and Applied Biochemistry Lund University

Low lines Belinda High lines

7.1%3.6%1.9% 7.2% 7.8%4.9%

Localisation of ß-glucans in oat seeds

Page 13: Molecular breeding for enhanced food quality in oat · Molecular breeding for enhanced food quality in oat Olof Olsson Department of Pure and Applied Biochemistry Lund University

Zooming in on high and low lines

Longitudinal sections (partial)For more details, see poster P29; Sikora P. et al

Page 14: Molecular breeding for enhanced food quality in oat · Molecular breeding for enhanced food quality in oat Olof Olsson Department of Pure and Applied Biochemistry Lund University

Continued project• Screening for oats with different or

very different ß-glucan quality

• Testing physiologic response (cholesterol lowering ability) of different ß-glucan qualities in a mouse model system

Page 15: Molecular breeding for enhanced food quality in oat · Molecular breeding for enhanced food quality in oat Olof Olsson Department of Pure and Applied Biochemistry Lund University

Lignin assay

Normal value for Belinda is 41 mg/g

30 lines under 30 mg/g

15 lines over 60 mg/g

520 random lines tested

Characterisationof lignin quality

High; 63 mg/gLow; 20 mg/g

Page 16: Molecular breeding for enhanced food quality in oat · Molecular breeding for enhanced food quality in oat Olof Olsson Department of Pure and Applied Biochemistry Lund University

Total protein levels in 750 lines determined by an elemental analyzer (N)

Starting value (11.7%) Top line so far over 22% protein

Next - study 2D gel pattern, aa composition, proportion of globular proteins, regulation, reological properties, etc

Page 17: Molecular breeding for enhanced food quality in oat · Molecular breeding for enhanced food quality in oat Olof Olsson Department of Pure and Applied Biochemistry Lund University

Sapponins

Belinda

Page 18: Molecular breeding for enhanced food quality in oat · Molecular breeding for enhanced food quality in oat Olof Olsson Department of Pure and Applied Biochemistry Lund University

Orbitrap MS analysis of a non-polar extract of Belinda seeds

Two different seedsGood reproducibility

Sample 1

Sample 2

Page 19: Molecular breeding for enhanced food quality in oat · Molecular breeding for enhanced food quality in oat Olof Olsson Department of Pure and Applied Biochemistry Lund University

Identification of the ß-sitosterol peak

Fragment of sitosterol (loss of OH)Verified by LC/MS

(chromatographic separation)!

Page 20: Molecular breeding for enhanced food quality in oat · Molecular breeding for enhanced food quality in oat Olof Olsson Department of Pure and Applied Biochemistry Lund University

Relative ß-sitosterol levels in 1000 random lines

Starting value (205 units)

Min (28 units)

Max (386 units)

Range from less than half to double normal levels. Variation is very high!

Page 21: Molecular breeding for enhanced food quality in oat · Molecular breeding for enhanced food quality in oat Olof Olsson Department of Pure and Applied Biochemistry Lund University

The high resolution of the orbitrap makes it possible to separate nearly all the peaks

We converted more than 700 well separated peaks to numerical values. We then compiled spectra from all 1000 samples into one

graph

Page 22: Molecular breeding for enhanced food quality in oat · Molecular breeding for enhanced food quality in oat Olof Olsson Department of Pure and Applied Biochemistry Lund University

1000 data points for each peak.Variation is very big within each peakMutant lines extreme in any peak can be visualisedThe corresponding peak can then be identified (MS)

Example of a dot-plot (70 peaks)

Page 23: Molecular breeding for enhanced food quality in oat · Molecular breeding for enhanced food quality in oat Olof Olsson Department of Pure and Applied Biochemistry Lund University

Other projects

• Abiotic stress (cold tolerance)See poster p30; Chawade A. et al

• Fusarium resistanceSee poster p31; Olsson J. et al

Page 24: Molecular breeding for enhanced food quality in oat · Molecular breeding for enhanced food quality in oat Olof Olsson Department of Pure and Applied Biochemistry Lund University

Conclusion

• We have produced a mutagenisedpopulation of oat with a very high variation

• With the appropriate assay we most likely can identify lines weaker or stronger in any character we are looking for!

Page 25: Molecular breeding for enhanced food quality in oat · Molecular breeding for enhanced food quality in oat Olof Olsson Department of Pure and Applied Biochemistry Lund University

• AdvantageGives trait directly.

Variety developmentSince both high and low lines are identified, a ”model system” to study the mechanisms behind the trait is created

Basic science

• DisadvantageSpecific SNPs correlated to the phenotype (trait) has to be identified before molecular marker assisted selection can take place

Phenotypic screening

Page 26: Molecular breeding for enhanced food quality in oat · Molecular breeding for enhanced food quality in oat Olof Olsson Department of Pure and Applied Biochemistry Lund University

From phenotype to genotypeRaw mRNA

sequences (ESTs)

ClusteringAssembly

Gene annotationTranscriptome analysis

Gene regulationPathway modelling, etc

Sequencing mutated lines

Useful biological

information

Presently we have ca 181

million reads in total ca

17,1 gbases

To more efficiently couple mutations to phenotype it would be good to

have the entire genome sequence for Belinda

micro-RNA sequences

Presently we have ca 142 million reads

Page 27: Molecular breeding for enhanced food quality in oat · Molecular breeding for enhanced food quality in oat Olof Olsson Department of Pure and Applied Biochemistry Lund University

Genome size (1C) in chosen organisms

Oat (~13 Gbp)

Human (3.2 Gbp)

Rice (430 Mbp)

Arabidopsis (157 Mbp)

Drosophila (130 Mbp)

I.e. the total genome size of oat is 26 billion bp or more than 8 times

the human genomeTo complicate things further, oat

has three different genomes AACCDD and lots of repetitive DNA

Can the genome from hexaplod oat be sequenced with todays technology?MaybeCan it be done with tomorrows technology?Definitely

Page 28: Molecular breeding for enhanced food quality in oat · Molecular breeding for enhanced food quality in oat Olof Olsson Department of Pure and Applied Biochemistry Lund University

Coworkers and collaborators (oat project)• ß-glucan; Per Sikora (grad stud), Negar Kavoosi (pre grad stud),

Dr. Susan Tosh, Canada, Swedish Oat Fiber AB, Aventure AB, CropTailor AB

• Protein; Bindu Sunilkumar (grad stud), Prof. Björn Bergenståhl, LU, Dr Lars Nilsson LU, Prof. Rickard Öste, Prof. Ana Racon, Aventure AB

• Lipids; Dr Aakash Chawade (researcher), Prof. Thomas Moritz (UPSC, Umeå), Dr. Angeliki Triantafyllou, Oatly AB, Dr Nils-Christian Afseth, Nofima, Bente Kirkhus, Nofima

• Lignin; Dr. Vivek Vivekanand, UMB, Norway, Dr. Mikael Larsson (Chalmers, Gothenburg)

• Sapponins; Dr. Oswaldo Hernandez (postdoc), Prof. Anders Jonsson (SLU), Tova Andersson, (pre grad stud)

• Avenanthramides; Prof Olov Sterner, Narda Blanco, OswaldoHernandez

• Winter oat; Dr. Aakash Chawade, Dr. Angelica Lindlöf, CropTailorAB

• Fusarium; Johanna Olsson CropTailor AB, Per Fahlberg (grad stud) GU, Dr Mats X Andersson, GU