Deciphering the Role of Waxy Gene Mutations in Enhancing Rice Grain Quality

文献类型： 外文期刊

第一作者： Yang, Yong

作者： Yang, Yong;Zhou, Lihui;Feng, Linhao;Jiang, Jianying;Huang, Lichun;Liu, Qing;Zhang, Changquan;Liu, Qiaoquan;Yang, Yong;Feng, Linhao;Jiang, Jianying;Huang, Lichun;Zhang, Changquan;Liu, Qiaoquan;Zhou, Lihui;Zhang, Yadong;Liu, Qing

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关键词： soft rice; low amylose; grain transparency; Wx; eating and cooking quality

期刊名称：FOODS （ 影响因子：4.7； 五年影响因子：5.1 ）

ISSN：

年卷期： 2024 年 13 卷 11 期

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收录情况： SCI

摘要： Amylose content (AC) stands as a pivotal determinant of rice grain quality, primarily governed by the Waxy gene (Wx). The allelic variation within this gene, particularly the presence of the Wx(mp) allele derived from the ancestral Wx(mq) allele, significantly influences AC and is prevalent among soft japonica rice varieties in southern China. Although both alleles are associated with lower AC, there remains a paucity of detailed understanding regarding the interplay between specific functional single nucleotide polymorphisms (SNPs) within these alleles and the overarching rice grain quality. To investigate this, we engineered three distinct transgenic rice lines, each harboring the Wx(mp), Wx(mq), or Wx(b-5c) alleles in the background of the glutinous rice cultivar Nip(wx). This suite of transgenic rice lines showcased varying degrees of grain transparency inversely correlated to AC, which in turn influenced other physicochemical properties of the rice grains, such as taste value of cooked rice, gel consistency, and starch pasting properties. Additionally, analyses of gene expression and enzyme activity revealed that the functional SNPs, Ex4-53G to A and Ex5-53T to C, lead to a decline in the activity of granule-bound starch synthase I (GBSSI) without altering expression levels.

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