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.

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 Improving cooking and eating quality of Xieyou57, an elite indica hybrid rice, by marker-assisted selection of the Wx locus

Euphytica ◽  
2011 ◽  
Vol 179 (2) ◽  
pp. 355-362 ◽  
Author(s):  
Dahu Ni ◽  
Shilu Zhang ◽  
Sheng Chen ◽  
Yong Xu ◽  
Li Li ◽  
...  
Keyword(s):  
Marker Assisted Selection ◽  
Hybrid Rice ◽  
Eating Quality ◽  
Wx Locus ◽  
Cooking And Eating Quality ◽  
Indica Hybrid Rice ◽  
Selection Of

scholarly journals Measuring the distribution of fitness effects in somatic evolution by combining clonal dynamics with dN/dS ratios

2019 ◽  
Author(s):  
Marc J Williams ◽  
Luiz Zapata ◽  
Benjamin Werner ◽  
Chris Barnes ◽  
Andrea Sottoriva ◽  
...  
Keyword(s):  
Evolutionary Dynamics ◽  
Quantitative Model ◽  
Driver Mutations ◽  
Cancer Evolution ◽  
Sequencing Data ◽  
Synonymous Mutations ◽  
Fitness Effects ◽  
Somatic Evolution ◽  
Normal Oesophagus

AbstractThe distribution of fitness effects (DFE) defines how new mutations spread through an evolving population. The ratio of non-synonymous to synonymous mutations (dN/dS) has become a popular method to detect selection in somatic cells, however the link, in somatic evolution, between dN/dS values and fitness coefficients is missing. Here we present a quantitative model of somatic evolutionary dynamics that yields the selective coefficients from individual driver mutations from dN/dS estimates, and then measure the DFE for somatic mutant clones in ostensibly normal oesophagus and skin. We reveal a broad distribution of fitness effects, with the largest fitness increases found for TP53 and NOTCH1 mutants (proliferative bias 1-5%). Accurate measurement of the per-gene DFE in cancer evolution is precluded by the quality of currently available sequencing data. This study provides the theoretical link between dN/dS values and selective coefficients in somatic evolution, and reveals the DFE for mutations in human tissues.

Molecular Marker‐Assisted Selection for Improved Cooking and Eating Quality of Two Elite Parents of Hybrid Rice

Crop Science ◽  
2006 ◽  
Vol 46 (6) ◽  
pp. 2354-2360 ◽  
Author(s):  
Qiao‐Quan Liu ◽  
Qian‐Feng Li ◽  
Xiu‐Ling Cai ◽  
Hong‐Mei Wang ◽  
Shu‐Zhu Tang ◽  
...  
Keyword(s):  
Molecular Marker ◽  
Marker Assisted Selection ◽  
Hybrid Rice ◽  
Eating Quality ◽  
Selection For ◽  
Cooking And Eating Quality

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

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.

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.

scholarly journals The Influence of Nitrogen Application Level on Eating Quality of the Two Indica-Japonica Hybrid Rice Cultivars

Plants ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1663
Author(s):  
Xincheng Zhang ◽  
Liangbo Fu ◽  
Yishan Tu ◽  
Huifang Zhao ◽  
Liuhui Kuang ◽  
...  
Keyword(s):  
Hybrid Rice ◽  
Storage Proteins ◽  
Yield Potential ◽  
Eating Quality ◽  
Japonica Rice ◽  
Rice Cultivars ◽  
N Level ◽  
Great Yield ◽  
Negative Effect

Indica-japonica hybrid rice cultivars show great yield potential but poor eating quality and require more nitrogen (N) input relative to japonica rice. However, the effect of N levels on the eating quality of indica-japonica hybrid rice is little known. A field experiment was carried out to investigate the effects of four N levels on two indica-japonica hybrid rice cultivars (Yongyou12 and Yongyou17) differing in eating quality. The results showed that the contents of amylose chains and water-insoluble storage proteins, especially prolamin, increased largely under a high N level, leading to deterioration of the rice-eating quality, although a low N level (100 N kg/ha) had a less negative effect on the eating quality. Moreover, both of the indica-japonica hybrids had high ratios of inferior grains (IG), and the ratio of IG increased with the N level. Grain weight and the immature ratio of IG were reduced and increased with the N level, respectively, which are also factors for deterioration of the eating quality. The two cultivars differed greatly in the responses of eating quality to the N level, with Yongyou17 being more sensitive than Yongyou12. The current results indicated that a high N level deteriorates the eating quality of indica-japonica hybrid rice mainly due to a large increase of IG.

scholarly journals THE CONTENT OF STARCH AND AMYLOSE IN THE GRAIN OF MUTANT POPULATIONS OF BARLEY

2020 ◽  
pp. 243-250
Author(s):  
Nina Anatol'yevna Bome ◽  
Nikolay Valer'yevich Tetjannicov ◽  
Larisa Il'inichna Weisfeld ◽  
Natal'ya Nikolayevna Kolokolova ◽  
Lyubov' Aleksandrovna Wasserman ◽  
...  
Keyword(s):  
Amylose Content ◽  
Starch Content ◽  
Inhibitory Effect ◽  
Chemical Mutagenesis ◽  
World Collection ◽  
Quality Of Products ◽  
Allelic Variations ◽  
And Control ◽  
Selection Of

Starch is an integral part of grain of cereal crops (including barley), its content and properties significantly affect the processing and quality of products. One of the methods for increasing the variation in starch and amylose contents in starch is chemical mutagenesis. Chemical mutagens provide the possibility to obtain new allelic variations whose genes are involved in starch biosynthesis. In order to create mutant populations of barley, we used in our study the chemical mutagen phosphemide with solution concentrations of 0.002% and 0.01%. Three mutant generations (M1, M2, M3) were grown from the seeds of two barley samples (Zernogradsky 813, k-30453, Russia, var. Erectum; Dz02-129, k-22934, Ethiopia var. Nigripallidum) from the world collection of the N.I. Vavilov All-Russian Institute of Genetic Resources, after treatment with a mutagen in the field, and evaluated by a complex of selection traits. The starch content A and B and amylose content in starch were determined in the grain of the mutant and control populations of the second (M2) and third (M3) generations. The application of mutagen led to a significant decrease in the mass fraction of amylose in the starch of the studied samples in the second (M2) mutant generation. In the third (M3) generation, the inhibitory effect was preserved only in the sample Dz02-129. In the grain of the Zernogradsky 813 cultivar in M3, the starch and amylose contents in starch were above the control. The selection of forms with the elevated content of amylose, which have potential value for the processing industry, is advisable to carry out, starting with M3.

scholarly journals Effects of Main Meteorological Indicators on Eating Quality of Rice in Lower Reaches of the Huai River

Agriculture ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. 618
Author(s):  
Nianbing Zhou ◽  
Qiang Shi ◽  
Haiyan Wei ◽  
Hongcheng Zhang
Keyword(s):  
Amylose Content ◽  
Oryza Sativa L ◽  
Daily Temperature ◽  
Time Range ◽  
Eating Quality ◽  
Maturity Stage ◽  
Rice Varieties ◽  
Huai River ◽  
The Mean

The main meteorological indicators affecting the eating quality of rice (Oryza sativa L.) in the lower reaches of Huai river were studied and the optimal sowing time range for obtaining good eating quality was put forward. Compared with solar radiation, rainfall, and humidity, temperature is the primary meteorological factor affecting the eating quality of rice in the lower reaches of the Huai river. Sowing the rice on different dates altered the heading and maturity dates of rice, and the difference between the mean daily temperature (Tmean) from the heading to maturity stage reached 4.6–5.0 °C. The Tmean from heading to maturity for all treatments was less than 23.5 °C. When the temperature was lower than 20.2 °C during the grain filling period, the value of the comprehensive evaluation of eating quality (CEQ) of the three types of rice decreased significantly. The medium-maturing japonica soft rice varieties (SMR), late-maturing japonica soft rice varieties (SLR), and late-maturing japonica non-soft rice varieties (LR) varieties that were subjected to low temperatures had a higher amylose content and protein content. Overall, the eating quality of rice in the lower reaches of the Huai river was affected by the low Tmean after the heading stage. The mean daily temperature (Tmean) range from the heading to maturity stages of SMR, SLR, and LR varieties that produced relatively high CEQ were 20.2–23.3 °C, 20.2–22.1 °C, and 20.3–22.1 °C, respectively. The optimal sowing date ranges of SMR, SLR, and LR were May 16 to June 1, May 16 to May 18, and May 16 to May 20, respectively.

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