Production of Two Elite Glutinous Rice Varieties by Editing Wx Gene

文献类型： 外文期刊

第一作者： Fei Yunyan

作者： Fei Yunyan;Yang Jie;Wang Fangquan;Fan Fangjun;Li Wenqi;Wang Jun;Xu Yang;Zhu Jinyan;Zhong Weigong;Yang Jie;Wang Fangquan;Fan Fangjun;Li Wenqi;Wang Jun;Xu Yang;Zhu Jinyan;Zhong Weigong

作者机构：

关键词： amylose; CRISPR; Cas9; rice; starch; Wx

期刊名称：RICE SCIENCE （ 影响因子：3.333； 五年影响因子：4.226 ）

ISSN： 1672-6308

年卷期： 2019 年 26 卷 2 期

页码：

收录情况： SCI

摘要： The waxy gene (Wx) in rice, which encodes the granule bound starch synthase enzyme, is responsible for amylose synthesis. Glutinous (sticky) rice has little or no amylose that can be used in various applications, such as brewing. In this study, knockout of the Wx gene with CRISPR/Cas9 technology was conducted in two elite japonica rice lines, Huaidao 5 (HD5) and Suken 118 (SK118), aiming to develop elite sticky rice varieties. We achieved six homozygous T-0 plants with more than 200 bp deletion in the Wx gene, as well as 36 wx-HD5 and 18 wx-SK118 homozygous transgene-free plants in the T-1 generation. The seeds of all the mutants were white and opaque, similar to those of sticky rice, and contained only 2.6%-3.2% amylose. Results of scanning electron microscopy showed that the quality of rice did not change. In conclusion, we successfully developed two elite sticky rice varieties.

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