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Editing of the soluble starch synthase gene MeSSIII-1 enhanced the amylose and resistant starch contents in cassava

文献类型： 外文期刊

作者： Lu, Xiaohua 1 ; Wang, Yajie 1 ; Zhen, Xinghou 2 ; Che, Yannian 2 ; Yu, Hui 2 ; Ge, Yujian 3 ; Wang, Xiangwen 3 ; Li, Ruimei 1 ; Geng, Mengting 3 ; Zhou, Bin 4 ; Liu, Jiao 1 ; Guo, Jianchun 1 ; Yao, Yuan 1 ;

作者机构： 1.Chinese Acad Trop Agr Sci, Sanya Res Inst, Inst Trop Biosci & Biotechnol, Key Lab Biol & Genet Resources Trop Crops,Natl Key, Haikou 571101, Peoples R China

2.Hainan Univ, Sch Life & Hlth Sci, Haikou 570228, Peoples R China

3.Hainan Univ, Sch Trop Agr & Forestry, Haikou 570228, Peoples R China

4.Guilin Agr Sci Res Ctr, Guilin 541006, Peoples R China

关键词： Cassava; MeSSIII-1; CRISPR/Cas9; RS; Starch properties

期刊名称：CARBOHYDRATE POLYMERS （ 影响因子：12.5； 五年影响因子：11.9 ）

ISSN： 0144-8617

年卷期： 2025 年 348 卷

页码：

收录情况： SCI

摘要： Foods with high amylose and resistant starch (RS) contents have great potential to enhance human health. In this study, cassava soluble starch synthase MeSSIII-1 gene mutants were generated using CRISPR/Cas9 system. The results showed that the storage roots of messiii-1 mutants had higher contents of amylose, RS, and total starch than those in CK. The rates of small and large-sized starch granules were increased. Additionally, amylopectin starch in messiii-1 mutants had a higher proportion of medium- and long- chains, and a lower proportion of shortchains than those in CK. The onset, peak, and conclusion temperatures of starch gelatinization in messiii-1 mutants were significantly lower than those in CK, and the peak viscosity, trough viscosity and final viscosity all increased. MeSSIII-1 mutation could increase the contents of sucrose, glucose, and fructose in cassava storage roots. We hypothesize that these soluble sugars serve a dual role: they provide the necessary carbon source for starch synthesis and act as sugar signals to trigger the transcriptional reprogramming of genes involved in starch biosynthesis. This process results in a collective enhancement of amylose, RS, and total starch contents, accompanied by changes in starch granule morphology, fine structure, and physicochemical properties.

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