Two Complementary Genes,SBE3andGBSS1Contribute to High Amylose Content inJaponicaCultivar Dodamssal

Adeva, Cheryl; Lee, Hyun‐Sook; Kim, Sun-Ha; Jeon, Yun-A; Shim, Kyu-Chan; Luong, Ngoc Ha; Kang, Ju-Won; Kim, Chang-Soo; Cho, Jun-Hyeon; Ahn, Sang-Nag

doi:10.9787/pbb.2020.8.4.354

Cited by 7 publications

(17 citation statements)

References 47 publications

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“…This was confirmed by complementation (Yang et al, 2016). The same T/C SNP was also identified in SBE3 of high amylose variety Dodamssal with high amylose and RS content (Adeva et al, 2020).…”

Section: Introductionsupporting

confidence: 57%

“…In our previous study, a recombinant inbred line (RIL) population (F 6:7 ) was developed from a cross between Hwayeong (SBE3/Wx b ) and Dodamssal (sbe3/Wx lv ; Adeva et al, 2020). Among the RIL population, two lines (CR2121 and CR2138) harboring the Dodamssal alleles of sbe3 and Wx lv , were crossed with Hwayeong to generate F 1 seeds and the F 2 plants were used for genetic analysis (Adeva et al, 2020).…”

Section: Generation Of the Four Near-isogenic Linesmentioning

confidence: 99%

“…Amylopectin is a branched glucose polymer and is mainly synthesized via concerted reactions catalyzed by three types of biosynthetic enzymes: starch synthases (SSs), starch branch enzymes (SBEs), and debranching enzymes (DBEs; Wang et al, 2017). Among these enzymes, mutations in the SBE isozymes showed significant association with amylose content variation (Nishi et al, 2001;Satoh et al, 2003;Butardo et al, 2011;Yang et al, 2012;Kim et al, 2018;Adeva et al, 2020;Miura et al, 2021). In rice, three isoforms of SBE are present: BEI (SBE1 or BE1), BEIIa (SBE4 or BE2a), and BEIIb (SBE3 or BE2b).…”

Section: Introductionmentioning

confidence: 99%

“…In rice, three isoforms of SBE are present: BEI (SBE1 or BE1), BEIIa (SBE4 or BE2a), and BEIIb (SBE3 or BE2b). Among these isozymes, SBE3 plays a major role in amylopectin synthesis, and a mutation in SBE3 has been found to increase the amylose and RS content in the rice endosperm (Nishi et al, 2001;Yang et al, 2012;Adeva et al, 2020). Yang et al (2012) identified an SNP (T/C) in the SBE3 coding region resulting in a missense mutation (Leu-599-Pro) that was possibly responsible for high RS.…”

Section: Introductionmentioning

confidence: 99%

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Interaction of starch branching enzyme 3 and granule-bound starch synthase 1 alleles increases amylose content and alters physico-chemical properties in japonica rice (Oryza sativa L.)

et al. 2022

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Four near-isogenic lines (NILs) with different allele combinations of the starch branching enzyme 3 (SBE3) and granule-bound starch synthase 1 (GBSS1) were developed by crossing the japonica rice cultivars “Dodamssal” and “Hwayeong.” The associations between sequence variations in SBE3 and GBSS1, and starch-related traits were investigated. These sequence variations led to changes in seed morphology, starch structure, starch crystallinity, amylopectin chain length distribution, digestibility, apparent amylose content (AAC), and resistant starch content (RS). SBE3 and GBSS1 showed genetic interaction in regulating AAC and RS. Gene expression profiling of panicle tissues revealed significant differences in expression levels of GBSS1, SBE3, and other starch-related genes among the four NILs, indicating that variations in GBSS1 and SBE3 changed the expression level of starch-related genes. These variations contributed to the changes observed in AAC, RS, and physico-chemical characteristics of the rice starch from the NILs.

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Section: Introductionsupporting

confidence: 57%

Section: Generation Of the Four Near-isogenic Linesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Interaction of starch branching enzyme 3 and granule-bound starch synthase 1 alleles increases amylose content and alters physico-chemical properties in japonica rice (Oryza sativa L.)

et al. 2022

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“…The amylose content of rice is controlled mainly by the wx gene (encoding granule-bound starch synthase I, GBSS I ) [ 37 , 38 , 39 ]. Another starch component, amylopectin, is synthesized through the concerted reactions of starch synthase, starch branching enzyme, and debranching enzyme [ 40 , 41 ]. Umemoto et al [ 42 ] showed that varietal differences in amylopectin chain-length distribution are regulated by functional variations in starch synthase ( SSIIa ).…”

Section: Resultsmentioning

confidence: 99%

Evaluation of Hardness and Retrogradation of Cooked Rice Based on Its Pasting Properties Using a Novel RVA Testing

Nakamura

Katsura²,

Maruyama³

et al. 2021

Foods

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With rice being one of the most important crops worldwide, rapid and objective quality evaluation methods based on physicochemical measurements of rice are necessary. We compared the pasting properties of various rice samples using three different heating and cooling programs (maximum temperatures were 93, 120, and 140 °C, respectively) in a newly developed high-temperature-type Rapid Visco Analyzer (RVA, RVA 4800). Furthermore, we investigated the relationship between the different pasting properties measured by the three programs, with starch microstructure measured by iodine scanning analysis, the physical properties of the cooked rice measured by a Tensipresser after 2 h at 25 °C or after 24 h at 6 °C, and prolamin ratio measured by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). The consistency value (final viscosity–minimum viscosity) yielded by a new program of maintenance for 2 min at 120 °C using RVA 4800 had a higher positive correlation with retrograded surface hardness H1(R) (r = 0.92), retrograded overall hardness H2(R) (r = 0.90), and the absorbance at λmax (Aλmax) of cooked rice (r = 0.88) and resistant starch (r = 0.80) than those by the conventional program at 93 °C. We developed estimation formulae for H1(R) for various kinds of rice, of which the determination coefficient was 0.86. It led to an easy and rapid assay method for the cooking properties of the various rice samples.

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Evolution and association analysis of SSIIIa in rice landraces of Yunnan Province

Li,

Yang,

Yang

et al. 2024

Biologia

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Two Complementary Genes,SBE3andGBSS1Contribute to High Amylose Content inJaponicaCultivar Dodamssal

Cited by 7 publications

References 47 publications

Interaction of starch branching enzyme 3 and granule-bound starch synthase 1 alleles increases amylose content and alters physico-chemical properties in japonica rice (Oryza sativa L.)

Interaction of starch branching enzyme 3 and granule-bound starch synthase 1 alleles increases amylose content and alters physico-chemical properties in japonica rice (Oryza sativa L.)

Evaluation of Hardness and Retrogradation of Cooked Rice Based on Its Pasting Properties Using a Novel RVA Testing

Evolution and association analysis of SSIIIa in rice landraces of Yunnan Province

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