Agronomic, Transcriptomic and Metabolomic Expression Analysis of Aroma Gene (badh2) under Different Temperature Regimes in Rice

Prodhan, Zakaria Hossain; Faruq, Golam; Taha, Rosna Mat; Rashid, Kamaludin

doi:10.17957/ijab/15.0340

Cited by 18 publications

(16 citation statements)

References 21 publications

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“…This result is in agreement with Ocan et al (2019) who also found differences in the strength of aroma among aromatic rice varieties. The strength of aroma is known to be influenced by cultivation condition such as temperature (Prodhan et al, 2017), Light intensity (Mo et al, 2015), plant nutrition (Lei et al, 2018) Figure 1. Sequence analysis showing the presence or absence of the 8bp deletion and three SNPs on exon two of the badh2 gene in selected accessions.…”

Section: Discussionmentioning

confidence: 99%

Allelic variations in aroma gene in cultivated rice varieties

Akwero¹,

Ocan²,

Akech³

et al. 2020

Afr. Crop Sci. J.

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Germplasm is a valuable source of genetic diversity that supports crop improvement efforts in any breeding programme but it must first be fully characterised for economically valuable traits before it can be effectively utilised. In rice (Oryza sativa), the development of new varieties with improved aroma requires correct phenotyping and prior knowledge of the available genes and alleles governing the aroma trait in the gene pool. Correct phenotyping and genotyping can be achieved using sensory methods and functional markers associated with polymorphisms that define the aroma genes. The objective of this study was to evaluate the aroma status of rice accessions and to assess for the various alleles of badh2 gene using functional markers. A total of 56 rice accessions were evaluated at National Crops Resources Research Institute (NaCRRI) in Uganda for their aroma using sensory methods and a molecular marker to differentiate between aromatic and non- aromatic accessions. The aromatic accessions were then evaluated for variations within the betaine aldehyde dehydrogenase2 (badh2) gene responsible for aroma in rice using functional markers. Sensory evaluation of aroma identified 23 accessions to be aromatic; while 33 were non-aromatic. Molecular results identified 20 accessions as aromatic; while 36 accessions were non-aromatic. Functional marker analysis indicated the presence of badh2-E7 allele in 20 aromatic accessions within this collection that could be employed in the breeding programme for the rice aromatic trait. Key words: badh2 alleles, functional markers, Oryza sativa

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Section: Discussionmentioning

confidence: 99%

Allelic variations in aroma gene in cultivated rice varieties

Akwero¹,

Ocan²,

Akech³

et al. 2020

Afr. Crop Sci. J.

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“…The effects of foliage dressing with proline on grain yield, brown rice rate, milled rice rate, head rice rate, protein content, amylose content, chalky rice rate and chalkiness. The means in the same column followed by different lowercase letters for the same variety differ significantly at P < 0.05. www.nature.com/scientificreports/ and the down-regulation in BADH2′s transcript level and BADH activity could be other important reason for the increased grain 2-AP concentration 22,23 . Interestingly, we observed that exogenous proline also improved some other grain quality attributes of fragrant rice.…”

Section: Discussionmentioning

confidence: 99%

“…We deduced that the increased proline concentration induced the up-regulation in both ProDH activity and transcript level of PRODH and thus promoted the transformation from proline to P5C to △1-pyrroline and then to 2-AP 20 , 21 . On the other hand, as the key aroma gene in fragrant rice, the change in gene BADH2 expression cannot be neglected and the down-regulation in BADH2 ′s transcript level and BADH activity could be other important reason for the increased grain 2-AP concentration 22 , 23 .…”

Section: Discussionmentioning

confidence: 99%

Exogenous proline induces regulation in 2-acetyl-1-pyrroline (2-AP) biosynthesis and quality characters in fragrant rice (Oryza sativa L.)

Luo

Zhang

Zheng

et al. 2020

Sci Rep

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Proline is one of the precursors of the biosynthesis of 2-acetyl-1-pyrroline (2-AP) which is the key and characteristic volatile component of fragrant rice aroma. In order to study the effects of exogenous proline on 2-AP biosynthesis and other grain quality attributes in fragrant rice, two indica fragrant rice cultivars, "Meixiangzhan-2" and "Xiangyaxiangzhan", and one japonica fragrant rice, "Yunjingyou", were used in present study. At initial heading stage, proline solutions at 0 (CK), 0.10 (Pro1), 0.20 (Pro2) and 0.50 (Pro3) g L-1 were applied as foliar spray solution to fragrant rice plants. Compared with CK, Pro1, Pro2 and Pro3 treatments significantly increased the grain 2-AP content. The significant up-regulation effects due to proline treatments were observed in the contents of proline, △1-pyrrolidine-5-carboxylic acid (P5C) and △1-pyrroline which involved in 2-AP formation. Exogenous proline application also significantly decreased the grain γ-aminobutyric acid (GABA) content. Furthermore, proline treatments enhanced the activity of proline dehydrogenase (ProDH) as well as transcript level of gene PRODH. On the other hand, the transcript level of gene BADH2 and activity of betaine aldehyde dehydrogenase (BADH) decreased under proline treatments. Proline treatments (Pro2 and Pro3) also increased the grain protein content by 3.57-6.51%. Moreover, 32.03-34.25% lower chalky rice rate and 30.80-48.88% lower chalkiness were recorded in proline treatments (Pro2 and Pro3) for both Meixiangzhan and Xiangyaxiangzhan whilst for Yunjingyou, foliar application of proline had no significant effect on chalky rice rate and chalkiness. There was no remarkable difference observed in grain milled quality (brown rice rate, milled rice rate and head rice rate) and amylose content between CK and proline treatments. In conclusion, exogenous proline enhanced the 2-AP biosynthesis and promoted some grain quality characters of fragrant rice. Fragrant rice is famous for possessing a characteristic aroma and also fetches a high price in the international market because of the good grain quality 1,2. In the past two decades, many studies have conducted to investigate the compound of the aroma of fragrant rice. For example, the study of Widaja et al. 3 showed that the number of volatile compounds detected in the aroma exceeds 300 in both fragrant and non-fragrant rice varieties. Hashemi et al. 4 demonstrated there were more than 100 volatile compounds have been detected in the aroma of fragrant rice varieties. In recent years, with the development of many researches, it is established that 2-acetyl-1-pyrroline (2-AP) is the key compound in fragrant rice aroma 1,5,6. The process of 2-AP biosynthesis in fragrant rice is very complicated which involved many biochemical reactions while numerous studies have been conducted to understand the mechanism of 2-AP biosynthesis. An early study has evidenced that the expression of gene BADH2 which related to the betaine aldehyde dehydrogenase

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“…In fact, Shan et al (2015) reported the creation of fragrant rice (with high 2AP content) from a nonaromatic variety by using gene editing technologies, sequence-specific nucleases and transcription activator-like effector nucleases. Despite, the significant influence of genetics on rice grain aroma, several other factors are known to contribute towards the aromatic profile of rice, and the intensity, for example soil salinity (Poonlaphdecha et al, 2012), plant nutrition (Lei et al, 2017), agronomic practices (Goufo et al, 2010), light intensity (Mo et al, 2017) and temperature (Prodhan et al, 2017). The concentration of other biological compounds such as 1-pyrroline has been directly implicated in the biosynthesis of 2AP (Prodhan et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Relationship between 2-acetyl-1-pyrroline and aroma in Uganda rice populations with Oryza (barthi, glaberrima and sativa) backgrounds

Ocan¹,

Zhang²,

Odoch³

et al. 2019

Afr. J. Biotechnol.

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The sweet popcorn aroma conferred by 2-acetyl-1-pyrroline (2AP) is a highly economic trait of rice grain attracting premium price worldwide. This research study was conducted to determine the levels of 2AP in Ugandan rice lines with the aim of establishing a better understanding on the level and classes of 2AP and aroma phenotype. Concentration of 2AP was assayed using two-dimensional gas chromatography-time-of-flight mass spectrometry (GC × GC-TOF-MS) in tandem with sensory evaluation. Substantial variations in aroma intensity within and between the Uganda rice families were recorded. However, the levels of aroma variation were strongly influenced by the type of rice, and the breeding population it was derived from. Hence, three aroma based categories, namely, nonaromatic, moderately aromatic and highly aromatic were identified. GC with complementary sensory evaluation suggested a highly complex nature of rice aroma, as several rice lines were reclassified on the basis of this study. The 2AP contents and aroma intensity for genotypes with O. glaberrima were low compared to O. sativa and O. barthi. Genotypes of Supa 5, Supa 1052, Yasmin aromatic and MET 3 contained high 2AP levels whereas MET 16, MET 6, AGRA 78, AGRA 55, AGRA 41 and Sande TXD 306 exhibited moderate 2AP contents. Therefore, in developing an optimal breeding strategy aimed at improving the aroma in rice, quantitative information about 2AP and complementary sensory evaluation are a prerequisite.

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Agronomic, Transcriptomic and Metabolomic Expression Analysis of Aroma Gene (badh2) under Different Temperature Regimes in Rice

Cited by 18 publications

References 21 publications

Allelic variations in aroma gene in cultivated rice varieties

Allelic variations in aroma gene in cultivated rice varieties

Exogenous proline induces regulation in 2-acetyl-1-pyrroline (2-AP) biosynthesis and quality characters in fragrant rice (Oryza sativa L.)

Relationship between 2-acetyl-1-pyrroline and aroma in Uganda rice populations with Oryza (barthi, glaberrima and sativa) backgrounds

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