Alteration of the structural properties of starch components by the lack of an isoform of starch branching enzyme in rice seeds.

Mizuno, Katsutoshi; Kawasaki, Tsutomu; Shimada, Hiroaki; Satoh, H.; Kobayashi, Eiki; Okumura, Satoru; Arai, Yuji; Baba, Tadashi

doi:10.1016/s0021-9258(17)46738-x

Cited by 190 publications

(22 citation statements)

References 43 publications

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“…SbeIIb plays a role in the formation of short chains within the amylopectin cluster during starch synthesis (Nishi et al 2001). The non-glutinous rice mutant 'EM10', the amylose extender (ae) mutant, contains starch with amylose and amylopectin branches longer than those of the wild type as a result of SbeIIb deficiency (Mizuno et al 1993, Nishi et al 2001, Satoh et al 2003b, Yano et al 1985. The starch in ae has a higher gelatinization temperature, with a decreased proportion of short amylopectin branches, than wild-type starch (Butardo et al 2011, Nishi et al 2001, Satoh et al 2003b, Yano et al 1985.…”

Section: Bs Breeding Sciencementioning

confidence: 99%

Genetic region responsible for the differences of starch properties in two glutinous rice cultivars in Hokkaido, Japan

Ikegaya

Ashida

2021

Breed. Sci.

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Starch properties are major determinants of grain quality and food characteristics in rice (Oryza sativa L.). Control of starch properties will lead to the development of rice cultivars with desirable characteristics. We performed quantitative trait locus analysis and detected a putative region on chromosome 2 associated with phenotypic variation of starch properties in two glutinous rice varieties developed in the Hokkaido region of Japan: 'Kitayukimochi', which has a low pasting temperature and creates soft rice cakes, and 'Shirokumamochi', which has a high pasting temperature and creates hard rice cakes. Starch branching enzyme IIb (SbeIIb) was identified as a candidate gene within the region. Sequence analysis of SbeIIb in parental lines identified two single-nucleotide polymorphisms (SNPs) with non-synonymous mutations in the coding region of the 'Shirokumamochi' genotype (SbeIIb sr ). We genotyped over 100 rice cultivars, including 28 rice varieties in the Honshu region of Japan, using the CAPS marker, which was designed using one of the SNPs. However, SbeIIb sr was not found in rice cultivars in Honshu. Distribution analysis indicated that SbeIIb sr was introduced to the rice breeding population in Hokkaido from the American variety 'Cody' via the Hokkaido cultivar 'Kitaake'. As a result, SbeIIb sr was distributed only in progenies of 'Kitaake'.

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Section: Bs Breeding Sciencementioning

confidence: 99%

Genetic region responsible for the differences of starch properties in two glutinous rice cultivars in Hokkaido, Japan

Ikegaya

Ashida

2021

Breed. Sci.

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“…Starch with a higher percentage composition of amylose has low digestibility, suggesting a positive correlation between amylose content (AC) and RS content ( Berry, 1986 ; Sievert and Pomeranz, 1989 ). Consistent with this notion, several high-amylose rice mutants show high RS contents ( Mizuno et al., 1993 ; Nishi et al., 2001 ; Itoh et al., 2003 ; Zhou et al., 2016 ; You et al., 2022 ). High amylose is also associated with high RS content in other cereals, such as wheat, maize, and barley ( Granfeldt et al., 1995 ; Regina et al., 2006 ; Carciofi et al., 2012 ).…”

Section: Formation Of Resistant Starchmentioning

confidence: 99%

“…In rice and maize, amylose extender ( ae ) mutants contain mutations in SBEIIb . In the japonica background, the ae mutant ( EM10 ) showed a significant increase in RS content in raw rice flour, accompanied by a 2-fold increase in amylose and a marked increase in GT ( Mizuno et al., 1993 ; Nishi et al., 2001 ; Asai et al., 2014 ; Miura et al., 2021 ). Similarly, another ae mutant ( EM129 ) that exhibited similar starch properties to EM10 has been used to breed a rice cultivar, Chikushi-kona 85, with an RS content as high as 17.4% ( Mizuno et al., 1993 ; Wada et al., 2018 ).…”

Section: Genetic Regulation Of Rs Contentmentioning

confidence: 99%

“…In the japonica background, the ae mutant ( EM10 ) showed a significant increase in RS content in raw rice flour, accompanied by a 2-fold increase in amylose and a marked increase in GT ( Mizuno et al., 1993 ; Nishi et al., 2001 ; Asai et al., 2014 ; Miura et al., 2021 ). Similarly, another ae mutant ( EM129 ) that exhibited similar starch properties to EM10 has been used to breed a rice cultivar, Chikushi-kona 85, with an RS content as high as 17.4% ( Mizuno et al., 1993 ; Wada et al., 2018 ). The sbe3-rs mutant with a single amino acid mutation in SBEIIb is a mutant of SBEIIb , which contributes to high RS (11.6%) in Jiangtangdao 1 ( Yang et al., 2006 , 2012 ).…”

Section: Genetic Regulation Of Rs Contentmentioning

confidence: 99%

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Resistant starch formation in rice: Genetic regulation and beyond

Shen

2022

Plant Communications

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“…Branching enzymes from a variety of sources have been identified and described, including Escherichia coli (3)(4)(5), maize (6)(7)(8), and rice endosperm (9,10).…”

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confidence: 99%

Glutamate-459 Is Important forEscherichia coliBranching Enzyme Activity

Binderup

Preiss

1998

Biochemistry

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The branching enzyme belongs to the amylolytic family, a group of enzymes that cleave and/or transfer chains of glucan. The amylolytic enzymes are homologous and all contain four conserved regions, proposed to contain the active site. By primary structure analysis, a conserved position unique to branching enzymes has been identified. This residue, which is either Asp or Glu, depending on the species, is located immediately after the putative catalytic Glu-458 (Escherichia coli numbering). Branching enzymes differ from other amylolytic enzymes in having this acid pair, and we asked if this motif could be essential for branching enzyme action. We used site-directed mutagenesis of the Glu-459 residue in the E. coli branching enzyme in order to determine the significance of the conserved Asp/Glu in branching enzymes. A substitution of Glu-459 to Asp resulted in increased specific activity compared to wild-type, suggesting that the mutation had created a more efficient enzyme. Changing Glu-459 to Ala, Lys, or Gln lowered the specific activities and altered the preferred substrate from amylose to amylopectin.

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Alteration of the structural properties of starch components by the lack of an isoform of starch branching enzyme in rice seeds.

Cited by 190 publications

References 43 publications

Genetic region responsible for the differences of starch properties in two glutinous rice cultivars in Hokkaido, Japan

Genetic region responsible for the differences of starch properties in two glutinous rice cultivars in Hokkaido, Japan

Resistant starch formation in rice: Genetic regulation and beyond

Glutamate-459 Is Important forEscherichia coliBranching Enzyme Activity

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