Identification of Variant Transcripts of Waxy Gene in Non-glutinous Rice (O. sativa L.) With Different Amylose Content

2007 ◽  
Vol 10 (15) ◽  
pp. 2500-2504 ◽  
Author(s):  
Preecha Prathepha
Keyword(s):  
Amylose Content ◽  
Waxy Gene ◽  
Glutinous Rice

UTILIZATION OF DNA MARKERS FOR EVALUATING AMYLOSE CONTENT OF GRAIN IN RICE

2013 ◽  
Vol 83 (5) ◽  
Author(s):  
Dương Thanh Thủy ◽  
Taiichiro Ookawa
Keyword(s):  
Single Nucleotide Polymorphism ◽  
Amylose Content ◽  
Waxy Gene ◽  
Nucleotide Polymorphism ◽  
Single Nucleotide ◽  
Branching Enzymes ◽  
Wx Gene ◽  
High Amylose ◽  
Suitable Marker ◽  
Granule Bound Starch Synthase

The sensory and functional properties of rice are predominantly associated with its amylose content. Granule-bound starch synthase (GBSS) encoded by the Waxy (Wx) gene determines the synthesis of amylose, while starch branching enzymes encoded by Sbe genes are involved in the formation of amylopectin. Some studies have demonstrated that Wx gene is the major controller of amylose content but there are one or more modifying genes affecting the amylose content. Three markers,  microsatellite, Single – nucleotide – polymorphism (G/T SNP) in Wx gene and Single – nucleotide – polymorphism (T/C SNP) in Sbe1 gene, were tested for their association with amylose content using sixty-nine  rice accessions from twenty countries. Of the three markers, two markers in Wx gene are significantly associated with amylose content. The combination of two markers in Wx gene (haplotypes) explained 83.8% of the variation in amylose content and discriminated the three market classes of glutinous, low, intermediate and high amylose content of rice from each other. And T/C SNP in Sbe1 locus was not a suitable marker for amylose content. Keywords: marker, amylose content, Waxy gene.

scholarly journals Wxlv, the Ancestral Allele of Rice Waxy Gene

Proceedings ◽  
2020 ◽  
Vol 36 (1) ◽  
pp. 140 ◽  
Author(s):  
Changquan Zhang ◽  
Jihui Zhu ◽  
Shengjie Chen ◽  
Qiaoquan Liu
Keyword(s):  
Amylose Content ◽  
Waxy Gene ◽  
Evolutionary Analysis ◽  
Ancestral Allele ◽  
Cultivated Rice ◽  
Functional Sites ◽  
Wx Locus ◽  
Wx Gene ◽  
Shed Light

In rice endosperms, the Waxy (Wx) gene is important for amylose synthesis, and various Wx alleles control the amylose content and affect the taste of cooked rice. Herein, we report the cloning of the ancestral allele Wxlv of the Wx locus, which affects the mouthfeel of rice grains by modulating the size of amylose molecules. Using evolutionary analysis, we demonstrated that Wxlv originated directly from wild rice, and the three major Wx alleles in cultivated rice (Wxb, Wxa, and Wxin) differentiated after the substitution of one base pair at the functional sites. These data indicate that the Wxlv allele played an important role in artificial selection and domestication. The findings also shed light on the evolution of various Wx alleles, which have greatly contributed to improving the eating and cooking quality of rice.

The amylose content in rice endosperm is related to the post-transcriptional regulation of the waxy gene

1995 ◽  
Vol 7 (4) ◽  
pp. 613-622 ◽  
Author(s):  
Zong-Yang Wang ◽  
Fei-Qin Zheng ◽  
Ge-Zhi Shen ◽  
Ji-Ping Gao ◽  
D. Peter Snustad ◽  
...  
Keyword(s):  
Transcriptional Regulation ◽  
Amylose Content ◽  
Waxy Gene ◽  
Rice Endosperm ◽  
Post Transcriptional Regulation

Discrimination between Glutinous and Non-Glutinous Rice by Vibrational Spectroscopy. II: Effects of Spectral Pre-Treatment on the Classification of the Two Types of Rice

1998 ◽  
Vol 6 (1) ◽  
pp. 251-258 ◽  
Author(s):  
Yoshisato Ootake ◽  
Serge Kokot
Keyword(s):  
Vibrational Spectroscopy ◽  
Amylose Content ◽  
Moving Average ◽  
Scatter Correction ◽  
Glutinous Rice ◽  
Rice Samples ◽  
Pre Treatment ◽  
Spectral Sampling ◽  
Ft Raman

To measure the amylose content of rice, discrimination between glutinous and non-glutinous rice by vibrational spectroscopy was performed. It was previously demonstrated that classification of raw spectra by the SIMCA method showed the FT-Raman technique provided the best discrimination of classes. In this paper, the effects of spectral pre-treatments such as differentiation and multiplicative scatter correction (MSC) on classification of the rice samples are presented. For FT-NIR DRIFT measurements, differences in classification following different pre-treatments were relatively small but the best classification was obtained with the 2nd derivative pre-treatment, although precision was generally poor. With the PAS spectral sampling method, the classification was better after MSC pre-treatment of raw spectra than either after conversion to the 1st derivative or 2nd derivative. For FT-Raman, the best result was obtained with the MSC pre-treatment. The different effects of pre-treatment on the classification of spectra of the two types of rice probably reflect the information contained in the width of the absorbance bands, because the spectra were collected at 4 cm−1 step with 8 cm−1 resolution. Since the differentiation procedure follows the moving average, very small bands would be eliminated in the process, and would not contribute to the classification analysis. It was noted that effects of fluorescence in the FT-Raman spectra were not removed, even after the MSC pre-treatment.

A mutation in Waxy gene affects amylose content, starch granules and kernel characteristics of barley ( Hordeum vulgare )

2019 ◽  
Vol 138 (5) ◽  
pp. 513-523 ◽  
Author(s):  
Qiao Li ◽  
Zhifen Pan ◽  
Juan Liu ◽  
Guangbing Deng ◽  
Hai Long ◽  
...  
Keyword(s):  
Hordeum Vulgare ◽  
Amylose Content ◽  
Waxy Gene ◽  
Starch Granules

scholarly journals Breeding of Indica glutinous cytoplasmic male sterile line WX209A via CRISPR/Cas9 mediated genomic editing

2019 ◽  
Vol 55 (No. 3) ◽  
pp. 93-100 ◽  
Author(s):  
Xin Wang ◽  
Yue Han ◽  
Xuan Feng ◽  
Yun-Zhen Li ◽  
Bao-Xiang Qin ◽  
...  
Keyword(s):  
Amylose Content ◽  
Rice Variety ◽  
High Yield ◽  
Male Sterile ◽  
Male Sterile Line ◽  
Maintainer Line ◽  
Cytoplasmic Male Sterile ◽  
Glutinous Rice ◽  
Short Period ◽  
Cms Line

Glutinous cytoplasmic male sterile (CMS) line is necessary to select hybrid glutinous rice combination with high yield and quality. To develop glutinous CMS with low amylose content, in this study, we firstly knocked out the granule-bound starch synthase OsWaxy in 209B using CRISPR/Cas9 mediated genome editing technology and successfully obtained a glutinous maintainer line WX209B. Comparing with maintainer line 209B, WX209B showed decreased amylose contents and similar agronomic characters. And then, through one generation of hybridization and two generations of backcrossing with WX209B as the male parent and 209A as the female parent, the glutinous CMS line WX209A was successfully achieved. Our study provides a strategy to efficiently breed for the glutinous cytoplasmic male sterile line by combining CRISPR/Cas9-mediated gene editing technology with conventional backcross breeding method in a short period, which prepares the ground for further breeding of hybrid glutinous rice variety.  

scholarly journals Checking Adulteration of Aromatic, Amylose Content and Glutinous in Rice by Using Molecular Marker

2016 ◽  
Vol 855 ◽  
pp. 22-25
Author(s):  
Atirada Boondech ◽  
Sunisa Sajaw
Keyword(s):  
Molecular Marker ◽  
Amylose Content ◽  
Accurate Method ◽  
Dna Fingerprint ◽  
Proteinase K ◽  
Waxy Gene ◽  
Rice Grain ◽  
Rice Seed ◽  
Milled Rice ◽  
Rice Varieties

The purification of rice varieties were tested by using molecular markers. DNA fingerprint is the most accurate method. This research was extracted single milled rice seed varieties, which includes Proteinase K in SDS extraction buffer and 2x CTAB. Three simple sequence repeats (SSRs) markers for varietal purity test are 1) BO3, which completely co-segregate with the rice grain aroma. This primer pair amplifying a 140 bp fragment for an aromatic variety, KDML105 and a 130 bp fragment for a non-aromatic variety, RD29, 41, 49 and rice berry, respectively. 2) RM190, which is closely linked to waxy gene. This primer pair amplifying a 125 bp fragment for low amylose content, Sao-hai, RD 29, RD 41, RD 49 rice varieties and a 110 bp fragments for high amylose varieties, rice berry, KDML 105 and 3) Glu23, which is glutinous marker. This primer pair amplifying a 196 bp fragment for a non-glutinous variety, RD 29, RD 41, RD 49, rice berry and a 225 bp fragments for glutinous varieties, Keaw-Ngoo sticky rice. All markers can be checking adulteration of aromatic, amylose content and glutinous in rice by using molecular Marker.

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