Use of Primary Trisomics of Rice in Genetic Analysis

Siddiq, E. A.; Sadananda, A. R.; Zaman, F. U.

doi:10.1142/9789812814265_0017

Cited by 5 publications

(5 citation statements)

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“…The genes controlling the aroma trait in rice have been studied by genetic and molecular mapping. Siddiq and co‐workers studied an Indian scented rice variety and found that two recessive genes for aroma on chromosome 5 and 9 . Then the numbers of genes controlling the inheritance of aromatic characters was reported to vary from one to four .…”

Section: Biosynthesis Of 2ap In Ricementioning

confidence: 99%

“…Siddiq and co-workers studied an Indian scented rice variety and found that two recessive genes for aroma on chromosome 5 and 9. 103,104 Then the numbers of genes controlling the inheritance of aromatic characters was reported to vary from one to four. 10,105 -108 Repeated genetic analysis with using different rice cultivars by several researchers revealed that the primary fragrance trait is controlled by a recessive monogenic inheritance, independent of cytoplasmic genes.…”

Section: Genetic and Molecular Basis Of 2ap Biosynthesismentioning

confidence: 99%

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Thirty-three years of 2-acetyl-1-pyrroline, a principal basmati aroma compound in scented rice (Oryza sativaL.): a status review

Wakte

Zanan

Hinge

et al. 2016

J. Sci. Food Agric.

146

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Rice is the staple food of around 3 billion people, most of them in Asia which accounts for 90% of global rice consumption. Aromatic rices have been preferred over non-aromatic rice for hundreds of years. They have a premium value in national as well as international market owing to their unique aroma and quality. Many researchers were involved in identifying the compound responsible for the pleasant aroma in aromatic rice in the 20th century. However, due to its unstable nature, 2-acetyl-1-pyrroline (2AP) was discovered very late, in 1982. Buttery and co-workers found 2AP to be the principal compound imparting the pleasant aroma to basmati and other scented rice varieties. Since then, 2AP has been identified in all fragrant rice (Oryza sativa L.) varieties and a wide range of plants, animals, fungi, bacteria and various food products. The present article reviews in detail biochemical and genetic aspects of 2AP in living systems. The site of synthesis, site of storage and stability in plant systems in vivo is of interest. This compound requires more research on stability to facilitate use as a food additive. © 2016 Society of Chemical Industry.

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Section: Biosynthesis Of 2ap In Ricementioning

confidence: 99%

Section: Genetic and Molecular Basis Of 2ap Biosynthesismentioning

confidence: 99%

Thirty-three years of 2-acetyl-1-pyrroline, a principal basmati aroma compound in scented rice (Oryza sativaL.): a status review

Wakte

Zanan

Hinge

et al. 2016

J. Sci. Food Agric.

146

View full text Add to dashboard Cite

show abstract

“…However, the results have shown that there appears to be genetic differences among aromatic rice varieties. Siddiq et al stated that two recessive aroma genes were located on chromosomes 5 and 9 in an India variety, T3. Pinson determined the genes of controlling aroma in six cultivars and found that the scent of aromatic rice was under the control of one or two recessive genes, dependent upon the cultivar studied.…”

Section: Introductionmentioning

confidence: 99%

Biosynthetic Mechanism of 2-Acetyl-1-pyrroline and Its Relationship with Δ¹-Pyrroline-5-carboxylic Acid and Methylglyoxal in Aromatic Rice (Oryza sativa L.) Callus

Huang

Teng

Chang

et al. 2008

J. Agric. Food Chem.

115

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2-Acetyl-1-pyrroline (2-AP) was identified as the major flavor compound in aromatic rice varieties Tainung 71 and 72. In order to understand the mechanism of 2-AP biosynthesis in aromatic rice, we studied the formation of putative precursors, Delta(1)-pyrroline-5-carboxylic acid and methylglyoxal. The endogenous Delta(1)-pyrroline-5-carboxylic acid contents of Tainung 71 and 72 calli reached 191 to 276%, compared to nonaromatic rice Tainung 67. In addition, calli of Tainung 71 and 72 contained 1.30- and 1.36-fold, respectively, higher methylglyoxal levels than that of Tainung 67. Specific enzyme activities of Delta(1)-pyrroline-5-carboxylic acid-synthetic enzyme including Delta(1)-pyrolline-5-carboxylic acid synthetase (P5CS) and ornithine aminotransferase (OAT) increased significantly in aromatic rice varieties. The expression levels of P5CS1 and P5CS2 genes were found to be significantly higher in aromatic rice than nonaromatic rice. Results of a tracer experiment with (15)N-labeled glutamic acid revealed that the nitrogen atom of 2-acetyl-1-pyrroline was derived from glutamic acid. Upregulation of P5CS in aromatic rice Tainung 72 may contribute to the increase of Delta(1)-pyrroline-5-carboxylic acid level and thus leads to the accumulation of an extra amount of 2-acetyl-1-pyrroline.

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“…And at least six chromosomes have been implicated in the mapping process for aroma, Lorieux et al (1996) having confirmed the close linkage between RG28 and fgr (5.8 cM) on chromosome 8 and identified two quantitative trait loci for fragrance, one on chromosome 4 and the other on chromosome 12. A dominant aroma gene was located on chromosome 11 in Baspatri, an Indian rice landrace, by Tomar and Prassad (1997), while Siddiq et al (1986) located two recessive aroma genes on the chromosome 5 and 9 in the Indian rice variety T3. These reports suggest that varying numbers of dominant or recessive genes are involved in the aroma trait.…”

Section: Introductionmentioning

confidence: 99%

Genetic analysis and gene fine mapping of aroma in rice (Oryza sativa L. Cyperales, Poaceae)

Sun

Gao

et al. 2008

Genet. Mol. Biol.

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We investigated inheritance and carried out gene fine mapping of aroma in crosses between the aromatic elite hybrid rice Oryza sativa indica variety Chuanxiang-29B (Ch-29B) and the non-aromatic rice O. sativa indica variety R2 and O. sativa japonica Lemont (Le). The F 1 grains and leaves were non-aromatic while the F 2 non-aroma to aroma segregation pattern was 3:1. The F 3 segregation ratio was consistent with the expected 1:2:1 for a single recessive aroma gene in Ch-29B. Linkage analysis between simple sequence repeat (SSR) markers and the aroma locus for the aromatic F 2 plants mapped the Ch-29B aroma gene to a chromosome 8 region flanked by SSR markers RM23120 at 0.52 cM and RM3459 at 1.23 cM, a replicate F 2 population confirming these results. Three bacterial artificial chromosome (BAC) clones cover chromosome 8 markers RM23120 and RM3459. Our molecular mapping data from the two populations indicated that the aroma locus occurs in a 142.85 kb interval on BAC clones AP005301 or AP005537, implying that it might be the same gene reported by Bradbury et al (2005a; Plant Biotec J. 3:363-370). The flanking markers Aro7, RM23120 and RM3459 identified by us could greatly accelerate the efficiency and precision of aromatic rice breeding programs.

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Use of Primary Trisomics of Rice in Genetic Analysis

Cited by 5 publications

References 0 publications

Thirty-three years of 2-acetyl-1-pyrroline, a principal basmati aroma compound in scented rice (Oryza sativaL.): a status review

Thirty-three years of 2-acetyl-1-pyrroline, a principal basmati aroma compound in scented rice (Oryza sativaL.): a status review

Biosynthetic Mechanism of 2-Acetyl-1-pyrroline and Its Relationship with Δ¹-Pyrroline-5-carboxylic Acid and Methylglyoxal in Aromatic Rice (Oryza sativa L.) Callus

Genetic analysis and gene fine mapping of aroma in rice (Oryza sativa L. Cyperales, Poaceae)

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Use of Primary Trisomics of Rice in Genetic Analysis

Cited by 5 publications

References 0 publications

Thirty-three years of 2-acetyl-1-pyrroline, a principal basmati aroma compound in scented rice (Oryza sativaL.): a status review

Thirty-three years of 2-acetyl-1-pyrroline, a principal basmati aroma compound in scented rice (Oryza sativaL.): a status review

Biosynthetic Mechanism of 2-Acetyl-1-pyrroline and Its Relationship with Δ1-Pyrroline-5-carboxylic Acid and Methylglyoxal in Aromatic Rice (Oryza sativa L.) Callus

Genetic analysis and gene fine mapping of aroma in rice (Oryza sativa L. Cyperales, Poaceae)

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Product

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Biosynthetic Mechanism of 2-Acetyl-1-pyrroline and Its Relationship with Δ¹-Pyrroline-5-carboxylic Acid and Methylglyoxal in Aromatic Rice (Oryza sativa L.) Callus