| Literature DB >> 31191581 |
B M Caruana1,2, L W Pembleton1, F Constable1, B Rodoni1,2, A T Slater1, N O I Cogan1,2.
Abstract
Potato is an important food crop due to its increasing consumption, and as a result, there is demand for varieties with improved production. However, the current status of breeding for improved varieties is a long process which relies heavily on phenotypic evaluation and dated molecular techniques and has little emphasis on modern genotyping approaches. Evaluation and selection before a cultivar is commercialized typically takes 10-15 years. Molecular markers have been developed for disease and pest resistance, resulting in initial marker-assisted selection in breeding. This study has evaluated and implemented a high-throughput transcriptome sequencing method for dense marker discovery in potato for the application of genomic selection. An Australian relevant collection of commercial cultivars was selected, and identification and distribution of high quality SNPs were examined using standard bioinformatic pipelines and a custom approach for the prediction of allelic dosage. As a result, a large number of SNP markers were identified and filtered to generate a high-quality subset that was then combined with historic phenotypic data to assess the approach for genomic selection. Genomic selection potential was predicted for highly heritable traits and the approach demonstrated advantages over the previously used technologies in terms of markers identified as well as costs incurred. The high-quality SNP list also provided acceptable genome coverage which demonstrates its applicability for much larger future studies. This SNP list was also annotated to provide an indication of function and will serve as a resource for the community in future studies. Genome wide marker tools will provide significant benefits for potato breeding efforts and the application of genomic selection will greatly enhance genetic progress.Entities:
Keywords: GATK; SNP annotation; SnpEff; Solanum tuberosum; autotetraploid; crisp score; dry matter; variant discovery
Year: 2019 PMID: 31191581 PMCID: PMC6548859 DOI: 10.3389/fpls.2019.00670
Source DB: PubMed Journal: Front Plant Sci ISSN: 1664-462X Impact factor: 5.753
GS prediction accuracies for seven phenotypes (flesh color, color when boiled, skin texture, dry matter, eye depth, crisp score, and maturity). For each trait, the following is shown: heritability (h2), maximum theoretical prediction accuracy of the model (Max. potential prediction), accuracy achieved using the BayesA model (BayesA), and the accuracy achieved when using the BayesB model (BayesB) at four settings, differing the probIn at 0.1, 0.05, 0.01, and 0.005.
| Trait | Max. potential prediction | Bayes A | Bayes B | ||||
|---|---|---|---|---|---|---|---|
| 0.1 | 0.05 | 0.01 | 0.005 | ||||
| Flesh color | 0.8 | 0.89 | 0.81 (0.012) | 0.80 (0.018) | 0.81 (0.019) | 0.80 (0.019) | 0.81 (0.016) |
| Color when boiled | 0.69 | 0.83 | 0.77 (0.014) | 0.75 (0.021) | 0.72 (0.037) | 0.75 (0.022) | 0.73 (0.027) |
| Skin texture | 0.5 | 0.71 | 0.46 (0.062) | 0.50 (0.055) | 0.52 (0.054) | 0.48 (0.033) | 0.56 (0.053) |
| 0.75 | 0.87 | 0.45 (0.064) | 0.49 (0.036) | 0.51 (0.07) | 0.48 (0.029) | 0.5 (0.035) | |
| Dry matter | 0.5 | 0.71 | 0.49 (0.042) | 0.48 (0.083) | 0.49 (0.075) | 0.49 (0.075) | 0.54 (0.071) |
| 0.74 | 0.86 | 0.55 (0.071) | 0.48 (0.071) | 0.47 (0.083) | 0.48 (0.072) | 0.47 (0.069) | |
| Eye depth | 0.5 | 0.71 | 0.42 (0.055) | 0.44 (0.095) | 0.47 (0.091) | 0.50 (0.092) | 0.54 (0.099) |
| 0.75 | 0.87 | 0.42 (0.055) | 0.39 (0.092) | 0.39 (0.093) | 0.38 (0.094) | 0.37 (0.098) | |
| Crisp score | 0.59 | 0.77 | 0.37 (0.074) | 0.46 (0.084) | 0.45 (0.078) | 0.45 (0.076) | 0.46 (0.080) |
| 0.75 | 0.87 | 0.37 (0.078) | 0.69 (0.093) | 0.69 (0.092) | 0.67 (0.089) | 0.67 (0.092) | |
| Maturity | 0.83 | 0.91 | 0.23 (0.061) | 0.27 (0.080) | 0.29 (0.057) | 0.27 (0.067) | 0.27 (0.083) |
Heritabilities listed were not calculated from the described phenotypic data set, but are estimates from previous sources (Slater et al., 2014) or have been estimated by correlated traits. Where there are multiple parameters or uncertainty regarding the trait’s heritability, multiple options have been included to allow for different scenarios.
The maximum potential prediction was calculated by taking the square root of the heritability.
Figure 4Manhattan plots of squared marker effects estimated for eye depth (A) and maturity (B) using Bayes A.
Distribution of filtered SNPs called from RNA-seq data across chromosomes. Gene counts exclude annotations from unaligned contigs in the reference (Chromosome 00).
| Chromosome | Length (bp) | Genes per chromosome | Number of SNPs detected | SNPs per gene |
|---|---|---|---|---|
| 1 | 88,663,952 | 4,692 | 13,446 | 2.9 |
| 2 | 48,614,681 | 3,214 | 12,771 | 4 |
| 3 | 62,290,286 | 3,601 | 10,468 | 2.9 |
| 4 | 72,208,621 | 3,441 | 13,921 | 4 |
| 5 | 52,070,158 | 2,642 | 13,437 | 5.1 |
| 6 | 59,532,096 | 3,295 | 14,444 | 4.4 |
| 7 | 56,760,843 | 2,711 | 15,455 | 5.7 |
| 8 | 56,938,457 | 2,698 | 14,963 | 5.5 |
| 9 | 61,540,751 | 3,012 | 15,236 | 5.1 |
| 10 | 59,756,223 | 2,847 | 18,552 | 6.5 |
| 11 | 45,475,667 | 2,423 | 17,689 | 7.3 |
| 12 | 61,165,649 | 2,906 | 23,466 | 8.1 |
| Total | 37,482 | 183,848 |
Figure 1Heatmap of SNP density across the potato genome. SNP density is shown per chromosome in 100 KB blocks. The color scale indicates the density of markers in that segment of the chromosome (blue, low density; red, high density). SNP density is shown to increase toward the telomeric ends of the chromosomes where gene density is higher. Dark blue regions are indicative of centromeric regions.
Figure 2Annotation of 183,848 high-quality transcript SNPs using SnpEff showing the classification of SNPs based on effects. The category titled “Other” is comprised of the classes: non-coding transcript exon variant, splice acceptor variant, splice donor variant, splice region variant, start lost, stop gained, and stop lost.
Figure 3Unrooted neighbor joining dendrogram of the genetic dissimilarity between all samples. Color coding indicates usage type (light blue – French fry; red – crisping; dark blue – fresh).