Zanthoxylum bungeanum, a spice and medicinal plant, is cultivated in many parts of China and some countries in Southeast Asia; however, data on its genome are lacking. In the present study, we performed a whole-genome survey and developed novel genomic-SSR markers of Z. bungeanum. Clean data (∼197.16 Gb) were obtained and assembled into 11185221 scaffolds with an N50 of 183 bp. K-mer analysis revealed that Z. bungeanum has an estimated genome size of 3971.92 Mb, and the GC content, heterozygous rate, and repeat sequence rate are 37.21%, 1.73%, and 86.04%, respectively. These results indicate that the genome of Z. bungeanum is complex. Furthermore, 27153 simple sequence repeat (SSR) loci were identified from 57288 scaffolds with a minimum length > 1 kb. Mononucleotide repeats (19706) were the most abundant type, followed by dinucleotide repeats (5154). The most common motifs were A/T, followed by AT/AT; these SSRs accounted for 71.42% and 11.84% of all repeats, respectively. A total of 21243 non-repeating primer pairs were designed, and 100 were randomly selected and validated by PCR analysis using DNA from 10 Z. bungeanum individuals and 5 Zanthoxylum armatum individuals. Finally, 36 polymorphic SSR markers were developed with polymorphism information content (PIC) values ranging from 0.16 to 0.75. Cluster analysis revealed that Z. bungeanum and Z. armatum could be divided into two major clusters, suggesting that these newly developed SSR markers are useful for genetic diversity and germplasm resource identification in Z. bungeanum and Z. armatum.
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http://dx.doi.org/10.1042/BSR20201101 | DOI Listing |
Front Genet
December 2024
College of Smart Agriculture, Chongqing University of Arts and Sciences, Chongqing, China.
Background: Zanthoxylum L., an important genus in the Rutaceae family, has great edible and medical values. However, the high degree of morphological similarity among species and the lack of sufficient chloroplast (cp) genomic resources have greatly impeded germplasm identification and phylogenetic analyses of
Methods: Here we assembled cp genomes of five widespread species (, , , and ) in China as a case study, comparative analysis of these assembled cp genomes.
Foods
December 2024
Chinese-Thai Traditional Chinese Veterinary Medicine and Techniques Cooperation Laboratory, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China.
The seeds of , a high-quality vegetable protein source, encounter application limitations due to their high molecular weight and anti-nutritional factors. This study focused on optimizing the fermentation process by investigating key parameters such as inoculation amount, inoculation ratio, material-to-liquid ratio, fermentation temperature, and fermentation time. Both single-factor experiments and response surface methodology were used to determine the optimal conditions.
View Article and Find Full Text PDFFood Chem X
January 2025
Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong 510642, China.
Dried (DZM) is one of the popular categories in spices and condiments market. The flavor and quality of DZM products determine its value and application scope. This study evaluated the flavor and quality of DZMs from various origins, considering physical, chemical, and safety attributes.
View Article and Find Full Text PDFFront Endocrinol (Lausanne)
December 2024
School of Traditional Chinese Medicine, Southern Medical University, Guangzhou, China.
Introduction: Hyperuricemia (HUA) is a metabolic syndrome caused by purine metabolism disorders. (ZP) is a medicinal and food homologous plant, and its ripe peel is used to treat diseases and as a spice for cooking. Some studies have shown that ZP can inhibit the formation of xanthine oxidase and reduce the production of uric acid.
View Article and Find Full Text PDFCurr Microbiol
December 2024
State Key Laboratory of Macromolecular Drugs and Large-Scale Preparation, School of Pharmaceutical Sciences and Food Engineering, Liaocheng University, Liaocheng, 252000, China.
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