Dissecting the genetic basis for the effect of rice chalkiness, amylose content, protein content, and rapid viscosity analyzer profile characteristics on the eating quality of cooked rice using the chromosome segment substitution line population across eight environments

Quantitative trait locus (QTL) mapping and stability analysis were carried out for 16 rice ( Oryza sativa L.) quality traits across eight environments, by using a set of chromosome segment substitution lines with ‘Asominori’ as genetic background. The 16 quality traits include percentage of grain with chalkiness (PGWC), area of chalky endosperm (ACE), amylose content (AC), protein content (PC), peak viscosity, hot paste viscosity, cool paste viscosity, breakdown viscosity (BDV), setback viscosity (SBV), consistency viscosity, cooked-rice luster (LT), scent, tenderness (TD), viscosity, elasticity, and the integrated values of organleptic evaluation (IVOE). A total of 132 additive effect QTLs are detected for the 16 quality straits in the eight environments. Among these QTLs, 56 loci were detected repeatedly in at least three environments. Interestingly, several QTL clusters were observed for multiple quality traits. Especially, one QTL cluster near the G1149 marker on chromosome 8 includes nine QTLs: qPGWC-8, qACE-8, qAC-8, qPC-8a, qBDV-8a, qSBV-8b, qLT-8a, qTD-8a, and qIVOE-8a, which control PGWC, ACE, AC, PC, BDV, SBV, LT, TD, and IVOE, respectively. Moreover, this QTL cluster shows high stability and repeatability in all eight environments. In addition, one QTL cluster was located near the C2340 marker on chromosome 1 and another was detected near the XNpb67 marker on chromosome 2; each cluster contained five loci. Near the C563 marker on chromosome 3, one QTL cluster with four loci was found. Also, there were nine QTL clusters that each had two or three loci; however, their repeatability in different environments was relatively lower, and the genetic contribution rate was relatively smaller. Considering the correlations among all of the 16 quality traits with QTL cluster distributions, we can conclude that the stable and major QTL cluster on chromosome 8 is the main genetic basis for the effect of rice chalkiness, AC, PC, and rapid viscosity analyzer profile characteristics on the eating quality of cooked rice. Consequently, this QTL cluster is a novel gene resource for controlling rice high-quality traits and should be of great significance for research on formation mechanism and molecule improvement of rice quality.

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Effects of soluble starch synthase genes on eating and cooking quality in semi waxy japonica rice with Wxmp

Food Production, Processing and Nutrition ◽

10.1186/s43014-020-00036-8 ◽

2020 ◽

Vol 2 (1) ◽

Author(s):

Shu Yao ◽

Yadong Zhang ◽

Yanqing Liu ◽

Chunfang Zhao ◽

Lihui Zhou ◽

...

Keyword(s):

Allelic Variation ◽

Amylose Content ◽

Soluble Starch ◽

Starch Synthase ◽

Interactive Effects ◽

Eating Quality ◽

Japonica Rice ◽

Positive Effects ◽

Profile Characteristics ◽

Paste Viscosity

Abstract The purpose of this study is to reveal the genetic mechanism of the variation of amylose content among different semi waxy or glutinous japonica rice in the background of Wxmp gene. Sixty-four semi waxy lines derived from the hybrid progenies of Wujing 13 and Milky Princess (Kantou 194) with polymorphism in soluble starch synthase gene SSIIa (SSII-3) and SSIIIa (SSIII-2) but no polymorphism in other starch synthase related genes were used as test materials. The genotypes of SSIIa and SSIIIa allele were identified by molecular markers, and the allelic effects of SSIIa and SSIIIa gene on amylose content (AC), gel consistency (GC), gelatinization temperature (GT) and rapid visco analyzer (RVA) profile characteristics were analyzed. The significant effects of SSIIa and SSIIIa alleles and the interactive effects between two genes on AC, GT, GC and RVA profile characteristics were found. The SSIIa and SSIIIa alleles from Wujing13 shown positive effects on AC with an average increase of 1.87 and 1.23% in 2 years respectively. There was no significant effect on GT for SSIIa or SSIIIa allele but remarkable influence on GT when the co-existence of the two genes. The genotype SSIIampSSIIIamp shown 1.34 °C higher GT than genotype SSIIawjSSIIIawj (mp and wj indicated that the gene was derived from Milky Princess and Wujing 13 respectively, the same as in the below). Different genes and alleles resulted in significant different GC. The genetic effect of SSIIawj and SSIIIamp on GC was 8.74 and 9.62 mm respectively. The GC of SSIIawjSSIIIamp was 10.64 and 16.95 mm higher than that of SSIIampSSIIIawj and SSIIawjSSIIIawj, respectively. The allele SSIIawj could increase the peak viscosity (PKV), hot paste viscosity (HPV), cool paste viscosity (CPV) and breakdown viscosity (BDV), while decrease the consistency viscosity (CSV) and setback viscosity (SBV). However for the allele SSIIIawj the opposite was true. The genotype SSIIawjSSIIIamp had the largest PKV, HPV and CPV, the genotype SSIIawjSSIIIawj had the largest BDV and CSV, but the genotype SSIIawjSSIIIamp had the least SBV. According to the comprehensive effect of each trait, the genotype SSIIawjSSIIIamp was the best. The allelic variation and interaction effect of SSIIa and SSIIIa genes have important reference value for improving cooking and eating quality of semi waxy japonica rice.

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QTL detection for eating quality of cooked rice in a population of chromosome segment substitution lines

Theoretical and Applied Genetics ◽

10.1007/s00122-004-1744-3 ◽

2004 ◽

Vol 110 (1) ◽

pp. 71-79 ◽

Cited By ~ 93

Author(s):

X. Y. Wan ◽

J. M. Wan ◽

C. C. Su ◽

C. M. Wang ◽

W. B. Shen ◽

...

Keyword(s):

Chromosome Segment ◽

Eating Quality ◽

Qtl Detection ◽

Substitution Lines ◽

Chromosome Segment Substitution Lines ◽

Cooked Rice ◽

Segment Substitution

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Correlations Between Parental Lines and Indica Hybrid Rice in Terms of Eating Quality Traits

Frontiers in Nutrition ◽

10.3389/fnut.2020.583997 ◽

2021 ◽

Vol 7 ◽

Author(s):

Yan Peng ◽

Bigang Mao ◽

Changquan Zhang ◽

Ye Shao ◽

Tianhao Wu ◽

...

Keyword(s):

Hybrid Rice ◽

Amylose Content ◽

Eating Quality ◽

Quality Traits ◽

Short Branch ◽

Cooked Rice ◽

Apparent Amylose Content ◽

Parental Lines ◽

Positive Correlations ◽

The Relationship

In this study, by analyzing the relationship between hybrid combinations and parental lines, we found that the eating quality traits of hybrid combinations were determined by both parents. The sterile lines determined the overall eating quality characteristics of the hybrid combinations. For the same sterile line, there were some correlations between the hybrid combinations and restorer lines in terms of taste value, rapid visco analyzer breakdown and setback values, apparent amylose content, and cooked rice hardness and stickiness. Analysis of the starch fine structure between hybrid combinations and their restorer lines demonstrated positive correlations between them in terms of short-branch amylopectin chains and amylose. Moreover, different allelic combinations of the Wx gene showed different genetic effects on the eating quality traits of hybrid rice. Overall, this study provides a framework for the development of hybrid rice with superior eating quality.

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Genome-Wide Identification and Genetic Variations of the Starch Synthase Gene Family in Rice

Plants ◽

10.3390/plants10061154 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1154

Author(s):

Hongjia Zhang ◽

Seong-Gyu Jang ◽

San Mar Lar ◽

Ah-Rim Lee ◽

Fang-Yuan Cao ◽

...

Keyword(s):

Gene Family ◽

Catalytic Domain ◽

Amylose Content ◽

Expression Patterns ◽

Starch Synthase ◽

Eating Quality ◽

Segmental Duplications ◽

Genome Wide ◽

The Relationship

Starch is a major ingredient in rice, and the amylose content of starch significantly impacts rice quality. OsSS (starch synthase) is a gene family related to the synthesis of amylose and amylopectin, and 10 members have been reported. In the present study, a synteny analysis of a novel family member belonging to the OsSSIV subfamily that contained a starch synthase catalytic domain showed that three segmental duplications and multiple duplications were identified in rice and other species. Expression data showed that the OsSS gene family is involved in diverse expression patterns. The prediction of miRNA targets suggested that OsSS are possibly widely regulated by miRNA functions, with miR156s targeted to OsSSII-3, especially. Haplotype analysis exhibited the relationship between amylose content and diverse genotypes. These results give new insight and a theoretical basis for the improved amylose content and eating quality of rice.

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Breeding of new rice cultivar ‘Tohoku 194’ with ‘Sasanishiki’-type good eating quality of cooked rice

Breeding Science ◽

10.1270/jsbbs.63.233 ◽

2013 ◽

Vol 63 (2) ◽

pp. 233-237 ◽

Cited By ~ 2

Author(s):

Kuniaki Nagano ◽

Kunihiko Sasaki ◽

Takashi Endo

Keyword(s):

Rice Cultivar ◽

Eating Quality ◽

Cooked Rice

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Effects of short-term heat stress at booting stage on rice-grain quality

Crop and Pasture Science ◽

10.1071/cp18260 ◽

2019 ◽

Vol 70 (6) ◽

pp. 486 ◽

Cited By ~ 4

Author(s):

Fengxian Zhen ◽

Wei Wang ◽

Haoyu Wang ◽

Junjie Zhou ◽

Bing Liu ◽

...

Keyword(s):

Heat Stress ◽

Protein Content ◽

Grain Quality ◽

Amylose Content ◽

Rice Grain ◽

Quality Traits ◽

Short Term ◽

Booting Stage ◽

Severe Heat Stress

Extreme heat-stress events are becoming more frequent under anticipated global warming, which is having devastating effect on grain yield, as well as quality, of rice (Oryza sativa L.). The effects of heat stress at booting stage on grain quality of two japonica varieties, Nanjing41 and Wuyunjing24, were investigated in phytotrons during 2014 and 2015. Rice plants were subjected to four mean temperature regimes 27°C, 31°C, 35°C and 39°C of 2, 4 and 6 days’ duration. The results showed that high temperatures of 35°C and 39°C for 4 and 6 days significantly reduced panicle size, seed-setting rate, grain size, chalky grain rate, milling characteristics and amylose content, but increased protein content. Severe heat stress decreased values of peak viscosity and breakdown, and increased pasting temperature. An increase in heat degree-days decreased the percentage of chalky grains exponentially, and decreased amylose content and increased protein content linearly. Sensitivity of grain quality to heat stress in the two varieties differed among quality traits and with heat stress intensity. This study indicates that rice-grain quality had some resistance to mild heat stress, but it could not withstand severe heat stress at booting. Short-term heat stress at booting stage deteriorates most grain-quality traits, posing a potential risk to rice quality. The impacts on grain quality could be well quantified by the combined effects of the intensity and duration of heat stress at booting stage.

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Effects of Spraying Zinc and Multiple Nutrient Elements on Quality of Aromatic Rice

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.460.3 ◽

2012 ◽

Vol 460 ◽

pp. 3-6

Author(s):

Zhen Jiang Xu ◽

Li Zhong Xiao ◽

Hong Liu ◽

Yong Hao Ren ◽

Zhi Lin Li

Keyword(s):

Amylose Content ◽

Brown Rice ◽

Eating Quality ◽

Nutrient Elements ◽

Aromatic Rice ◽

Milled Rice ◽

Nutrient Quality ◽

Cooking And Eating Quality ◽

Heading Stage

Using two conventional aromatic rice cultivars and one hybrid aromatic rice combination, effects on the quality of aromatic rice were studied by spraying zinc and other multiple nutrient elements under the field experiment.The results showed that by spraying Zn, ZnMg，ZnMgK and ZnMgKFeCu MoCoB on heading stage and followed on the 7th and 14th day after the heading stage, the rate of brown rice, milled rice and head rice, the score of aroma and eating and the content of protein were improved, the chalky rice rate, chalkiness and amylose content were reduced and at the same time the length of rice gel was elongated, therefore the processing quality, appearance quality, cooking and eating quality and nutrient quality of aromatic rice were improved to some extent. The highest quality of aromatic rice was achieved by spraying the combination of Zn and all the other multiple nutrient elements, followed by spraying ZnMgK, ZnMg and Zn solely.

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Relationship between sire estimated breeding values and the meat and eating quality of meat from their progeny grown on two planes of nutrition

Australian Journal of Experimental Agriculture ◽

10.1071/ea03175 ◽

2005 ◽

Vol 45 (5) ◽

pp. 525 ◽

Cited By ~ 45

Author(s):

D. L. Hopkins ◽

R. S. Hegarty ◽

T. C. Farrell

Keyword(s):

Meat Quality ◽

Shear Force ◽

Best Practice ◽

Intramuscular Fat ◽

Eating Quality ◽

Quality Traits ◽

Breeding Values ◽

Meat Quality Traits ◽

Estimated Breeding Values

The meat of 140 female lambs was examined. These lambs were sired by 9 Poll Dorset sires (3 selected for growth, 3 for muscling and 3 control) and fed either a low or high plane of nutrition from birth to slaughter. All carcasses were electrically stimulated and portions of M. longissimus thoracis et lumborum (loin) aged for 5 days before freezing. Subsequently, 10 consumers tested each portion for eating quality traits. A portion of the same muscle from the opposing side of the carcass was divided into 3 sections and aged for either 1, 3 or 5 days and then used to measure shear force (objective tenderness). Portions of the M. semimembranosus (topside) were also aged for 3 or 5 days and subjected to shear testing. Low plane animals produced tougher loins (based on shear force). As ultimate pH increased, shear force of the loin increased for low plane animals, while for high plane animals there was no such effect. This latter group had significantly lower ultimate pH values in all 3 muscles tested. Plane of nutrition had the greatest effect on topside shear force with low plane lambs producing tougher topsides. As ultimate pH increased, the topsides became tougher and as expected ageing improved the tenderness. There was no effect of sire EBVs (estimated breeding values) on shear force or objective meat quality traits apart from loin lightness which increased as the EBV for post-weaning weight (PWWT) increased and intramuscular fat in the loin which decreased as sire EBV for post-weaning muscle depth (PEMD) increased. Plane of nutrition did not have a significant effect on eating quality attributes as assessed by consumers. There was, however, an effect of sire EBV for muscling (PEMD) on tenderness, juiciness, flavour and overall liking, such that increased EBV led to decreased scores for the sensory traits. The findings suggest selection of sires for increasing PEMD will have a detrimental affect on the eating quality of their progeny, but this will not be reflected in shear force values or other objective meat quality traits apart from intramuscular fat. The effects of a low plane of nutrition on eating quality were minimal and largely controlled by the use of best practice processing, but were evident for a number of meat quality traits.

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