SorghumBase invites the global sorghum research and breeding community to join an upcoming webinar taking place March 31st on the design and implementation of the Twist 100K genotyping array, a next-generation resource developed through broad community engagement and cutting-edge genomic approaches.
Cold Spring Harbor Laboratory is hosting the Single Cell & Spatial Transcriptomics Analysis course, June 25-July 13. This intensive two-week course trains students in state-of-the-art wet-lab methods for single-cell analysis and builds foundational skills in bioinformatic handling of single-cell data.
Cold Spring Harbor Laboratory is hosting the course, Statistical Analysis of Genome Scale Data, June 5-19, 2025. Harmen Bussemaker, from Columbia University, Sean Davis, from the University of Colorado Anschutz School of Medicine, and Hans Tomas Rube, from the University
SbMSBP1 is an ER-localized MAPR protein in sorghum that binds heme, undergoes heme-dependent dimerization, and promotes membrane remodeling, suggesting roles in vesicle trafficking, cytochrome P450 stabilization, and stress-adaptive specialized metabolism.
Genetic modeling and high-density QTL mapping reveal that sorghum plant height and brix content are governed by interacting major genes and polygenes, share co-localized loci that explain their phenotypic correlation, and are influenced by auxin- and carbon-fixation–related candidate genes that offer targets for breeding improved varieties.
Targeted knockdown of SbLG1 and SbLG2 in sorghum reduces leaf angle to enhance light distribution, photosynthetic efficiency, and biomass yield without increasing water use, advancing the development of a ‘smart canopy’ architecture.
Understanding sorghum grain quality is essential for breeding, food innovation, and industrial applications. Traits such as protein, starch composition, oil content, tannins, and phenolic compounds directly influence nutritional value, processing behavior, and end use. However, traditional laboratory assays are slow,
Sorghum (Sorghum bicolor) has long played a central role in the production of fermented beverages across continents, from West African dolo and pito to Chinese baijiu and emerging gluten-free craft beers in the West. A wave of recent research is shedding light on how sorghum’s grain properties, microbial interactions during fermentation, and genetic diversity influence the quality and sustainability of these beverages.
In recent years, sorghum has gained increasing attention not just as a climate-resilient staple crop, but also as a source of high-value bioactive compounds with applications beyond the food and feed sectors. A growing body of research highlights the potential of sorghum storage proteins—particularly kafirins—as a sustainable source of antioxidant peptides and cosmeceutical ingredients.
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