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Disentangling potential genotypes for macro and micro nutrients and polymorphic markers in Chickpea.

Neha Mittal1, Juhi Bhardwaj1, Shruti Verma2

  • 1Department of Biotechnology, Meerut Institute of Engineering & Technology, Meerut, 250005, India.

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|July 3, 2023
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Summary

This study identifies new chickpea genetic resources for improved nutrition. Novel EST-SSR markers and specific genotypes offer potential for breeding programs targeting enhanced macro- and micro-nutrient content in chickpeas.

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Area of Science:

  • Agricultural Science
  • Plant Genetics
  • Nutritional Science

Background:

  • Chickpea (Cicer arietinum L.) is a vital legume crop, but its nutritional diversity needs enhancement for breeding programs.
  • Identifying genetic resources for macro- and micro-nutrient traits is crucial for improving chickpea's nutritional value.

Purpose of the Study:

  • To assess nutritional diversity in chickpea genotypes.
  • To identify novel genetic resources and develop molecular markers for breeding improved chickpea varieties with enhanced nutrient content.

Main Methods:

  • Nutritional and phytochemical analysis of nine chickpea genotypes.
  • Bioinformatic analysis of EST sequences to mine for novel SSRs (Simple Sequence Repeats).
  • Primer design, PCR amplification, and analysis of polymorphism using Jaccard's similarity and UPGMA clustering.

Main Results:

  • Significant differences (p < 0.05) in nutritional properties were observed among genotypes.
  • Five novel EST-SSR markers (ICCeM0012, ICCeM0049, ICCeM0067, ICCeM0070, ICCeM0078) and existing markers (SVP series) were identified.
  • Six newly designed primers showed polymorphism with a median PIC of 0.46, indicating moderate diversity.

Conclusions:

  • Specific chickpea genotypes (PUSA-1103, K-850, PUSA-1108, PUSA-1053) and novel EST-SSR markers are valuable genetic resources.
  • These resources can be utilized to broaden the germplasm base for chickpea breeding strategies focused on macro- and micro-nutrient enhancement.
  • The findings provide a foundation for developing improved chickpea varieties with superior nutritional profiles.