Effects of Variations in Starch Synthase on Starch Properties and Eating Quality of Rice

Umemoto, Takayuki; Horibata, Tetsuya; Aoki, Noriaki; Hiratsuka, Mayu; Yano, Masahiro; Inouchi, Naoyoshi

doi:10.1626/pps.11.472

Cited by 58 publications

(49 citation statements)

References 40 publications

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“…In the present study, mean temperatures over 30 days after heading for seven years in the 13 early heading lines ranged from 25.5 °C to 27.6 °C with a mean of 26.3 °C whereas those of 83 lines lacking the O. rufipogon qDTH6 QTL ranged from 22.9 °C to 25.7 °C with a mean of 24.1 °C. However, difference for heading date, amylose and protein contents between two groups were significant (Table 1) and these results are not consistent with those of previous reports (Umemoto et al 2002, 2008). And the AC mean value (17.5%) of two lines with the O. rufipogon segment harboring the Wx a and qDTH6 genes was not different from that of the other 11 lines (17.5%) with Hwaseong Wx b and O. rufipogon qDTH6 alleles ( P >0.90) (Additional file 1: Table S1).…”

Section: Discussioncontrasting

confidence: 83%

“…It has been previously reported that amylose content in japonica rice cultivars often decreased when grain developed at relatively high temperatures than at low temperatures whereas indica varieties containing the Wx a allele are not sensitive temperature with no distinct correlation between amylose content and temperature. Umemoto et al (2008) evaluated a near-isogenic line-NIL( Wx a ) with Kasalath chromosome segment harboring Wx a in a Nipponbare genetic background for AC and heading date. NIL( Wx a ) plants flowered 11 days later than Kasalath leading to change in ripening temperature (1.8 o C) and this difference did not contribute to change in amylose content between NIL( Wx a ) (30.7%) and Kasalath (31.5%).…”

Section: Discussionmentioning

confidence: 99%

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QTL Mapping of Grain Quality Traits Using Introgression Lines Carrying Oryza rufipogon Chromosome Segments in Japonica Rice

Yun

Chung

Lee

et al. 2016

Rice

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BackgroundImproved eating quality is a major breeding target in japonica rice due to market demand. Consequently, quantitative trait loci (QTL) for glossiness of cooked rice and amylose content associated with eating quality have received much research focus because of their importance in rice quality.ResultsIn this study, QTL associated with 12 grain quality traits were identified using 96 introgression lines (IL) of rice developed from an interspecific cross between the Korean elite O. sativa japonica cultivar ‘Hwaseong’ and O. rufipogon over 7 years. QTL analyses indicated that QTL qDTH6 for heading date, detected on chromosome 6 is associated with variance in grain traits. Most QTLs detected in this study clustered near the qDTH6 locus on chromosome 6, suggesting the effect of qDTH6. O. rufipogon alleles negatively affected grain quality traits except for a few QTLs, including qGCR9 for glossiness of cooked rice on chromosome 9. To characterize the effect of the O. rufipogon locus harboring qGCR9, four lines with a single but different O. rufipogon segment near qGCR9 were compared to Hwaseong. Three lines (O. rufipopgon ILs) having O. rufipogon segment between RM242 and RM245 in common showed higher glossiness of cooked rice than Hwaseong and the other line (Hwaseong IL), indicating that qGCR9 is located in the 3.4-Mb region between RM242 and RM245. Higher glossiness of cooked rice conferred by the O. rufipogon allele might be associated with protein content considering that three lines had lower protein content than Hwaseong (P < 0.1). These three O. rufipogon ILs showed higher yield than Hwaseong and Hwaseong IL due to increase in spikelets per panicle and grain weight indicating the linkage of qGCR9 and yield component QTLs.ConclusionThe qGCR9 locus is of particular interest because of its independence from other undesirable grain quality traits in O. rufipogon. SSR markers linked to qGCR9 can be used to develop high-quality japonica lines and offer a starting point for map-based cloning of genes underlying this trait. To our knowledge, this is the first report to map a beneficial QTL for glossiness of cooked rice from a wild rice, O. rufipogon.Electronic supplementary materialThe online version of this article (doi:10.1186/s12284-016-0135-0) contains supplementary material, which is available to authorized users.

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Section: Discussioncontrasting

confidence: 83%

Section: Discussionmentioning

confidence: 99%

QTL Mapping of Grain Quality Traits Using Introgression Lines Carrying Oryza rufipogon Chromosome Segments in Japonica Rice

Yun

Chung

Lee

et al. 2016

Rice

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“…In contrast, a recent association study in glutinous rice has shown strong relationships between pullulanase and RVA profile parameters, PKV, HPT, BDV and PKT11. The differing observations are most likely due to the structure of each population.…”

Section: Discussionmentioning

confidence: 70%

SNP in starch biosynthesis genes associated with nutritional and functional properties of rice

Masouleh

Waters

Reinke

et al. 2012

Sci Rep

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Starch is a major component of human diets. The relative contribution of variation in the genes of starch biosynthesis to the nutritional and functional properties of the rice was evaluated in a rice breeding population. Sequencing 18 genes involved in starch synthesis in a population of 233 rice breeding lines discovered 66 functional SNPs in exonic regions. Five genes, AGPS2b, Isoamylase1, SPHOL, SSIIb and SSIVb showed no polymorphism. Association analysis found 31 of the SNP were associated with differences in pasting and cooking quality properties of the rice lines. Two genes appear to be the major loci controlling traits under human selection in rice, GBSSI (waxy gene) and SSIIa. GBSSI influenced amylose content and retrogradation. Other genes contributing to retrogradation were GPT1, SSI, BEI and SSIIIa. SSIIa explained much of the variation in cooking characteristics. Other genes had relatively small effects.

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“…Once a certain level is reached, AC no longer increases in GBSSI-enhanced lines possibly because of the limited non-reducing ends in amylose and the substrate competition between amylose and amylopectin (Tsai et al, 1970; Smith et al, 2002; Sestili et al, 2012). The promotion of AC in SSIIa nulls varies widely in different species; for instance, the elimination of SSIIa unlikely change AC in rice alk (Umemoto et al, 2004, 2008), moderately increases AC (40–50%) in maize sugary2 ( su2 ) and wheat sgp-1 (Yamamori et al, 2000; Tziotis et al, 2004; Zhang et al, 2004), and yields about 50% AC in barley sex6 (Morell et al, 2003). Compared with the effectiveness of SBE inactivation for high-amylose cereal crops, which have remarkable increase in AC (Li et al, 2008; Carciofi et al, 2012; Zhu et al, 2012; Regina et al, 2015), the enhanced AC in SSIIa nulls is moderate (Yamamori et al, 2000; Tziotis et al, 2004; Zhang et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

Progress in High-Amylose Cereal Crops through Inactivation of Starch Branching Enzymes

Wang

Chen

et al. 2017

Front. Plant Sci.

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High-amylose cereal starches provide many health benefits for humans. The inhibition or mutation of starch branching enzyme (SBE) genes is an effective method to develop high-amylose cereal crops. This review summarizes the development of high-amylose cereal crops through the inactivation of one or more SBE isoforms or combination with other genes. This review also reveals the causes of increase in amylose content in high-amylose crops. A series of changes, including amylopectin structure, crystalline structure, thermal properties, and hydrolysis properties, occurs as amylose content increases. The different morphological starch granules nominated as heterogeneous starch granules or differently stained starch granules are detected in high-amylose cereal crops. Detailed studies on four heterogeneous starch granules in high-amylose rice, which is developed by antisense RNA inhibition of SBEI/IIb, indicate that granules with different morphologies possess various molecular structures and physicochemical and functional properties. This variation diversifies their applications in food and non-food industries. However, current knowledge regarding how these heterogeneous starch granules form and why they exhibit regional distribution in endosperm remain largely unknown.

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Effects of Variations in Starch Synthase on Starch Properties and Eating Quality of Rice

Cited by 58 publications

References 40 publications

QTL Mapping of Grain Quality Traits Using Introgression Lines Carrying Oryza rufipogon Chromosome Segments in Japonica Rice

QTL Mapping of Grain Quality Traits Using Introgression Lines Carrying Oryza rufipogon Chromosome Segments in Japonica Rice

SNP in starch biosynthesis genes associated with nutritional and functional properties of rice

Progress in High-Amylose Cereal Crops through Inactivation of Starch Branching Enzymes

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