CRISPR/Cas9-mediated editing of Wx and BADH2 genes created glutinous and aromatic two-line hybrid rice

Zhang, Caijuan; Peng, Yun; Xia, Jiafa; Zhou, Kunneng; Wang, Lili; Zhang, Jingwen; Zhao, Bo; Yin, Daokun; Fu, Zhe; Wang, Yuanlei; Ma, Tingchen; Li, Zefu; Wu, De-Xiang

doi:10.1007/s11032-023-01368-2

Cited by 4 publications

(2 citation statements)

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“…Those alleles showing co‐segregation with aroma can be directly used in selection and breeding of aromatic rice cultivars (Jin et al, 2010; Lau et al, 2017). By targeting BADH2 using CRISPR/Cas9 technology, modern rice cultivars including both three lines and two lines of hybrid fragrant rice varieties have been successfully bred (Ashokkumar et al, 2020; Hui et al, 2022; Imran et al, 2023; Tang et al, 2021; Tian et al, 2023; Zhang et al, 2023). Some studies targeted Wx and the BADH2 gene together to quickly generate waxy or low‐AAC fragrant rice (Tian et al, 2023; Zhang et al, 2023).…”

Section: Important Ceq Gene: Fragrance (Fgr)mentioning

confidence: 99%

“…Gene editing technology such as CRISPR/Cas9 has been widely applied in rice breeding to modify the target genes, and Wx is a good candidate in many studies to modify AAC and then improve rice CEQ. Editing of coding sequences of the Wx gene by CRISPR/Cas9 technology usually results in a waxy mutant (Fu et al, 2022;Teng et al, 2021;Zhang et al, 2018Zhang et al, , 2023, but waxy rice is already available in germplasm and current cultivars, so the waxy mutants obtained in this way only increase the pool of rice germplasm. However, editing conserved cis-acting elements in the promoter of the Wx gene may reduce Wx expression levels, resulting in a lower AAC and improvement of CEQ.…”

Section: Important Ceq Gene: Wxmentioning

confidence: 99%

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Molecular and genetic bases of rice cooking and eating quality: An updated review

Bao,

Deng,

Zhang

2023

Cereal Chem

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Background and objectivesRice grain quality is a primary determinant of its market price and consumer acceptance. Although milling quality, appearance quality, cooking and eating quality (CEQ), and nutritional quality represent the main features of grain quality, rice CEQ is of the most economic importance. Starch physicochemical properties and sensory evaluation have been widely applied to predict and assess rice CEQ. Understanding the genetic and molecular bases of CEQ formation will facilitate rice quality improvement through molecular breeding strategy.FindingsThe major genes responsible for rice CEQ formation have been characterized long before. Waxy (Wx) encoding granule‐bound starch synthase I (GBSSI) controls apparent amylose content (AAC), starch synthase IIa (SSIIa) controls gelatinization temperature, and fragrant gene (fgr) controls the aroma of cooked rice. Many natural variations (allelic variants) have been identified in these genes among rice germplasm. Protein content in rice grain is not only responsible for the nutritional quality, but also affects CEQ. Two major genes controlling protein content have been identified and cloned. Pyramiding of different alleles by marker assisted selection and creation of new alleles by genome editing technology have facilitated improvement of new rice varieties with desirable CEQ.ConclusionsIn addition to updating the advances made in the important CEQ genes, we identified some future challenges. These include: the need to exploit new alleles in these genes, especially in Wx, to confer low AAC with transparent appearance need to be exploited; identifying alleles in Wx suitable for improving the texture of cooked rice with high AAC and high resistant starch; how to manipulate genes and modify agronomic practices to reduce protein content to improve CEQ; how to breed climate smart rice with good, stable CEQ in changing environments.Significance and NoveltyThis article identifies some priorities for future research, which should enhance our understanding of the molecular basis of CEQ for improving this important rice quality attribute.This article is protected by copyright. All rights reserved.

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Section: Important Ceq Gene: Fragrance (Fgr)mentioning

confidence: 99%

Section: Important Ceq Gene: Wxmentioning

confidence: 99%

Molecular and genetic bases of rice cooking and eating quality: An updated review

Bao,

Deng,

Zhang

2023

Cereal Chem

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Variability in 2-acetyl-1-pyrroline production and associated mutations in BADH2 gene in aromatic rice cultivars of Bangladesh

Rayhan,

Shozib,

Azam

et al. 2023

Gene Reports

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Generation of aroma in three‐line hybrid rice through CRISPR/Cas9 editing of BETAINE ALDEHYDE DEHYDROGENASE2 (OsBADH2)

Liao,

Li,

et al. 2024

Physiologia Plantarum

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Aroma or fragrance in rice is a genetically controlled trait; Its high appreciation by consumers increases the rice market price. Previous studies have revealed that the rice aroma is controlled by a specific gene called BETAINE ALDEHYDE DEHYDROGENASE (OsBADH2), and mutation of this gene leads to the accumulation of an aromatic substance 2‐acetyl‐1‐pyrroline (2‐AP). The use of genetic engineering to produce aroma in commercial and cultivated hybrids is a contemporary need for molecular breeding. The current study reports the generation of aroma in the three‐line hybrid restorer line Shu‐Hui‐313 (SH313). We created knock‐out (KO) lines of OsBADH2 through the CRISPR/Cas9. The analysis of KO lines revealed a significantly increased content of 2AP in the grains compared with the control. However, other phenotypic traits (plant height, seed setting rate, and 1000‐grain weight) were significantly decreased. These KO lines were crossed with a non‐aromatic three‐line hybrid rice male sterile line (Rong‐7‐A) to produce Rong‐7‐You‐626 (R7Y626), R7Y627 and R7Y628. The measurement of 2‐AP revealed significantly increased contents in these cross combinations. We compared the content of 2‐AP in tissues at the booting stage. Data revealed that young spike stalk base contained the highest content of 2‐AP and can be used for identification (by simple chewing) of aromatic lines under field conditions. In conclusion, our dataset offers a genetic source and illustrates the generation of aroma in non‐aromatic hybrids, and outlines a straightforward identification under field conditions.

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CRISPR/Cas9-mediated editing of Wx and BADH2 genes created glutinous and aromatic two-line hybrid rice

Cited by 4 publications

References 54 publications

Molecular and genetic bases of rice cooking and eating quality: An updated review

Molecular and genetic bases of rice cooking and eating quality: An updated review

Variability in 2-acetyl-1-pyrroline production and associated mutations in BADH2 gene in aromatic rice cultivars of Bangladesh

Generation of aroma in three‐line hybrid rice through CRISPR/Cas9 editing of BETAINE ALDEHYDE DEHYDROGENASE2 (OsBADH2)

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