Adjusting the amylose content of semi-glutinous japonica rice by genome editing of uORF6 in the Wx gene
文献类型： 外文期刊
作者： Lu, Kai 1 ; Zhang, Yadong 1 ; He, Lei 1 ; Li, Cheng 1 ; Liang, Wenhua 1 ; Chen, Tao 1 ; Zhao, Qingyong 1 ; Zhu, Zhen 1 ; Zhao, Ling 1 ; Zhao, Chunfang 1 ; Wei, Xiaodong 1 ; Yao, Shu 1 ; Zhou, Lihui 1 ; Liu, Qiaoquan 2 ; Wang, Cailin 1 ;
作者机构： 1.Jiangsu Acad Agr Sci, Inst Food Crops, Natl Ctr Technol Innovat Saline Alkali Tolerant Ri, Nanjing 210014, Jiangsu, Peoples R China
2.Yangzhou Univ, Coll Agr, Key Lab Plant Funct Genom,Minist Educ, Zhongshan Biol Breeding Lab,Jiangsu Key Lab Crop G, Yangzhou 225009, Jiangsu, Peoples R China
关键词： Amylose content; Eating and cooking quality; Semi-glutinous japonica rice; Wx; HORF
期刊名称：CROP JOURNAL （ 影响因子：5.6； 五年影响因子：6.0 ）
ISSN： 2095-5421
年卷期： 2024 年 12 卷 6 期
页码：
收录情况： SCI
摘要： Amylose content, the key determinant of rice eating and cooking quality, is regulated primarily by the Waxy (Wx) gene. We adjusted the amylose content and transparency of semi-glutinous japonica tice car- rying the Wix allele by genome editing of upstream open reading frame 6 (UORF6) of Wx. 2024 Crop Science Society of China and Institute of Crop Science, CAAS. Production and hosting by Elsevier B.V. on behalf of KeAi Communications Co., Ltd. This is an open access article under the CC BY-NC- ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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