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

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.

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

Genome ◽  
2011 ◽  
Vol 54 (1) ◽  
pp. 64-80 ◽  
Author(s):  
Xiaolu Liu ◽  
Xiangyuan Wan ◽  
Xiaodong Ma ◽  
Jianmin Wan
Keyword(s):  
Amylose Content ◽  
Chromosome 8 ◽  
Eating Quality ◽  
Quality Traits ◽  
Cooked Rice ◽  
Qtl Cluster ◽  
Profile Characteristics ◽  
Segment Substitution ◽  
Paste Viscosity

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.

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

Plants ◽  
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.

scholarly journals Modification of Starch Composition Using RNAi Targeting Soluble Starch Synthase I in Japonica Rice

2014 ◽  
Vol 2 (3) ◽  
pp. 301-312 ◽  
Author(s):  
Hye Jung Lee ◽  
Moo-Geun Jee ◽  
Joonki Kim ◽  
Franz M.C. Nogoy ◽  
Marjohn C. Ni?o ◽  
...  
Keyword(s):  
Soluble Starch ◽  
Starch Synthase ◽  
Japonica Rice ◽  
Starch Composition

scholarly journals Rice Soluble Starch Synthase I: Allelic Variation, Expression, Function, and Interaction With Waxy

2018 ◽  
Vol 9 ◽  
Author(s):  
Qianfeng Li ◽  
Xinyan Liu ◽  
Changquan Zhang ◽  
Li Jiang ◽  
Meiyan Jiang ◽  
...  
Keyword(s):  
Allelic Variation ◽  
Soluble Starch ◽  
Starch Synthase

scholarly journals QTL Mapping for Paste Viscosity Characteristics Related to Eating Quality and QTL-NIL Development in Japonica Rice (Oryza sativa L.)

2013 ◽  
Vol 1 (4) ◽  
pp. 333-346 ◽  
Author(s):  
Young-Chan Cho ◽  
Jung-Pil Suh ◽  
Mi-Ra Yoon ◽  
Man-Ki Baek ◽  
Yong-Jae Won ◽  
...  
Keyword(s):  
Oryza Sativa ◽  
Qtl Mapping ◽  
Oryza Sativa L ◽  
Eating Quality ◽  
Japonica Rice ◽  
Paste Viscosity

scholarly journals Functional Genomic Validation of the Roles of Soluble Starch Synthase IIa in Japonica Rice Endosperm

2020 ◽  
Vol 11 ◽  
Author(s):  
Vito M. Butardo Jr. ◽  
Jixun Luo ◽  
Zhongyi Li ◽  
Michael J. Gidley ◽  
Anthony R. Bird ◽  
...  
Keyword(s):  
Soluble Starch ◽  
Starch Synthase ◽  
Japonica Rice ◽  
Functional Genomic ◽  
Rice Endosperm

Effects of soluble starch synthase IIa allelic variation on rice grain quality with different Waxy backgrounds

2020 ◽  
Vol 100 (15) ◽  
pp. 5344-5351
Author(s):  
Hui You ◽  
Ouling Zhang ◽  
Liang Xu ◽  
Cheng Liang ◽  
Xunchao Xiang
Keyword(s):  
Grain Quality ◽  
Allelic Variation ◽  
Soluble Starch ◽  
Starch Synthase ◽  
Rice Grain

scholarly journals Genetic Effects of Soluble Starch Synthase IV -2  and It with ADPglucose Pyrophorylase Large Unit  and Pullulanase  on Rice Qualities

2020 ◽  
Author(s):  
Liang Xu ◽  
Hui You ◽  
Ouling Zhang ◽  
Xunchao Xiang
Keyword(s):  
Amylose Content ◽  
Soluble Starch ◽  
Genetic Effects ◽  
Starch Synthase ◽  
Rice Starch ◽  
Peak Time ◽  
Major Genes ◽  
Rice Quality ◽  
Large Unit ◽  
Apparent Amylose Content

Abstract BackgroundRice amylose content and amylopectin structure corporately determine rice eating and cooking qualities (ECQs). Soluble starch synthase IV-2 (SSIV-2) is a member of the soluble starch synthesis gene family but with unknown effects on ECQs.Results In this study, three populations derived from a cross of two parents who possess the same major genes of starch bio-synthesis were employed to investigate the influence of SSIV-2 and its combined effects with ADPglucose pyrophorylase large unit (AGPlar) and Pullulanase (PUL) on ECQs. The results illustrated that the polymorphism of SSIV-2 alleles significantly affected gel consistency (GC), gelatinization temperature (GT), percent of retrogradation (R) and three crucial RVA profile parameters: peak viscosity (PKV), breakdown viscosity (BDV) and setback viscosity (SBV). And SSIV-2 allele derived from CG173R had better quality traits with lower GT, SBV and R. Moreover, its interaction with AGPlar was responsible for the variations of GC, apparent amylose content (AAC), GT, R and all RVA parameters except for pasting temperature (PaT) and peak time (PeT), in terms of GC, PKV and CSV, AGPlar derived from CG173R had an epistasis effect on SSIV-2; additionally, interaction of SSIV-2 and PUL mainly affected GC, AAC, PKV, CPV, CSV and SBV. I-C and C-1 (I, allele of AGPlar from Guangzhan 63S; C, allele of SSIV-2 from CG173R; 1, allele of PUL from Guangzhan 63S) combinations had better ECQs. The findings suggest that genetic effects of SSIV-2 and its interaction with AGPlar and PUL are vital for rice quality under the same major genes (Wx and SSII-3) background. ConclusionsSS IV-2 significantly affect GC, R, GT, PKV, BDV and SBV of rice starch. The I-C and C-1 have better ECQs. These findings suggest that the effects of SS IV-2 and its interaction with AGPlar and PUL are vital for rice quality breeding.

scholarly journals Evolution of the Wx genotype combination in hybrid rice

2019 ◽  
Author(s):  
bingran Zhao ◽  
Ye Shao ◽  
Yan Peng ◽  
Bigang Mao ◽  
Qiming Lv ◽  
...  
Keyword(s):  
Hybrid Rice ◽  
Allelic Variation ◽  
Amylose Content ◽  
Major Gene ◽  
Eating Quality ◽  
Sequencing Data ◽  
Genotype Combination ◽  
Synonymous Mutations ◽  
Allelic Variations

Abstract Background: With increased interest in the quality characteristics of hybrid rice, its quality traits have received a certain extent of improvement. However, comparisons to high-quality conventional rice, especially its eating quality, have revealed that more work is still required. Amylose content is a key determinant of the eating quality of rice, and Wx , the major gene controlling amylose content, has many allelic variants. A complete understanding of the Wx allelic variations in cultivated rice and the evolution process of the Wx genotype in hybrid rice are the premises for the rational utilization of rich genetic resources in the quality breeding of hybrid rice. Based on the 3K RGP re-sequencing data, we sought to analyse the allelic variation at the Wx locus and develop a set of Kompetitive Allele-Specific PCR markers. Furthermore, we used the markers to analyse the evolution of a combination of the Wx genotype in hybrid rice.Results: Eight known alleles existing globally were identified, and their evident regional preferences and Indica - japonica background differences were revealed. An additional five non-synonymous mutations were identified in the coding region of the Wx gene for the first time, including a new functional site located in the active centre of OsGBSS1. By genotyping the basic hybrid parents obtained from 1976 to 2018, we found that only three Wx allelic variations existed. Wx lv was widely used in the female parents of the three-line hybrid rice, and Wx a was used in the female parents of early two-line hybrid rice; however, they were gradually replaced by Wx b .Conclusions: In this study, the Wx lv allele was found to be the cause of the poor eating quality of early hybrid rice. With the elimination of the Wx lv allele and introduction of Wx b in both parents, the eating quality of hybrid rice was generally improved. Only three allelic variations were present in the previous hybrid rice. For further eating quality improvement of hybrid rice, more Wx alleles should be introduced.

Allelic variations in the soluble starch synthase II gene family result in changes of grain quality and starch properties in rice (Oryza sativa L.)

2016 ◽  
Vol 155 (1) ◽  
pp. 129-140 ◽  
Author(s):  
X. Y. FAN ◽  
M. GUO ◽  
R. D. LI ◽  
Y. H. YANG ◽  
M. LIU ◽  
...  
Keyword(s):  
Gene Family ◽  
Grain Quality ◽  
Amylose Content ◽  
Oryza Sativa L ◽  
Soluble Starch ◽  
Granule Size ◽  
Starch Synthase ◽  
Relative Crystallinity ◽  
Starch Properties ◽  
Soluble Starch Synthase Ii

SUMMARYSoluble starch synthase II (SSII) plays an important role in the biosynthesis of starch and in rice it consists of three isoforms encoded by SSII-1, SSII-2 and SSII-3. However, the genetic effects of various SSII alleles on grain quality have not been systematically characterized. In the present study, the japonica alleles on SSII-1, SSII-2 and SSII-3 (SSIIa) loci from a japonica cultivar, Suyunuo, were respectively introgressed by molecular marker-assisted selection into a typical indica cultivar, Guichao2, through successive backcrossing, generating three sets of near-isogenic lines (NILs). Grain quality and starch property analysis showed that NIL-SSII-3j exhibited significant decreases in the following parameters: amylose content, average granule size, and setback viscosity and consistency; but increases in peak viscosity, hot paste viscosity, gelatinization temperature and relative crystallinity. Moreover, the proportion of short amylopectin chains and branching degree also increased when compared with those of NIL-SSII-3i (Guochao2). Similar effects were observed in NIL-SSII-1j, and certain alterations in the fine structure of starch (granule size) were revealed. However, NIL-SSII-2j did not exert significant effect on grain quality and starch properties. In brief, among the SSII gene family, the functional diversity occurred on SSII-1 and SSII-3, and not on SSII-2. Therefore, it appears that more attention should be directed to SSII-1 and SSII-3 loci for improving the eating and cooking quality of rice.

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