Generating waxy rice starch with target type of amylopectin fine structure and gelatinization temperature by waxy gene editing

Fu, Yuhao; Hua, Yonghuan; Luo, Tingting; Liu, Chunyan; Zhang, Baoli; Zhang, Xingyu; Liu, Yiping; Zhu, Zizhong; Yang, Tao; Zhu, Zhongyan; Li, Ping; Zhu, Jun

doi:10.1016/j.carbpol.2023.120595

Cited by 16 publications

(3 citation statements)

References 51 publications

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“…Gel consistency was measured according to the previous study by Fu et al (2023) and Vandeputte et al (2003). Sample was ground into powder and passed through a 100-mesh sieve for subsequent experiments.…”

Section: Measurement Of Gel Consistencymentioning

confidence: 99%

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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Section: Measurement Of Gel Consistencymentioning

confidence: 99%

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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“…Sun et al successfully produced high amylose rice by CRISPR/Cas9-mediated targeted mutagenesis of SBEIIb and found that high amylose starch cereal products could provide new options for people with chronic diseases such as diabetes and obesity [130]. Fu et al successfully obtained four waxy rice starches by CRISPR/Cas9 gene-editing technology and found that the above four mutants had different physicochemical properties, which provided a reference for obtaining rice with target properties in the future [131]. Waxy starch was known as low-amylose starch or amylose-free starch and offers special advantages in starch-based food processing.…”

Section: Genetic Modificationmentioning

confidence: 99%

Starch Modification with Molecular Transformation, Physicochemical Characteristics, and Industrial Usability: A State-of-the-Art Review

Zhao

et al. 2023

Polymers

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Starch is a readily available and abundant source of biological raw materials and is widely used in the food, medical, and textile industries. However, native starch with insufficient functionality limits its utilization in the above applications; therefore, it is modified through various physical, chemical, enzymatic, genetic and multiple modifications. This review summarized the relationship between structural changes and functional properties of starch subjected to different modified methods, including hydrothermal treatment, microwave, pre-gelatinization, ball milling, ultrasonication, radiation, high hydrostatic pressure, supercritical CO2, oxidation, etherification, esterification, acid hydrolysis, enzymatic modification, genetic modification, and their combined modifications. A better understanding of these features has the potential to lead to starch-based products with targeted structures and optimized properties for specific applications.

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“…Various natural allelic variations in Wx including wx , Wx a , Wx in , Wx b , Wx mw/la , Wx mp , Wx mq , Wx op , Wx /hp , and Wx lv have been discovered, which correspond to the diverse apparent amylose content (AAC) among rice germplasm [ 7 , 8 , 9 , 10 , 11 , 12 , 13 , 14 , 15 , 16 , 17 ]. The Wx gene is also responsible for the genetic basis of starch properties, such as gel consistency, pasting viscosity, and retrogradation properties [ 17 , 18 , 19 , 20 , 21 , 22 , 23 , 24 ]. Soluble starch synthase IIa ( SSIIa ) is currently the only major gene known to be associated with GT [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

Population Structure and Genetic Diversity of Shanlan Landrace Rice for GWAS of Cooking and Eating Quality Traits

Zhang,

Deng,

Peng

et al. 2024

IJMS

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The Shanlan landrace rice in Hainan Province, China, is a unique upland rice germplasm that holds significant value as a genetic resource for rice breeding. However, its genetic diversity and its usefulness in rice breeding have not been fully explored. In this study, a total of eighty-four Shanlan rice, three typical japonica rice cultivars, and three typical indica rice cultivars were subjected to resequencing of their genomes. As a result, 11.2 million high-quality single nucleotide polymorphisms (SNPs) and 1.6 million insertion/deletions (InDels) were detected. Population structure analysis showed all the rice accessions could be divided into three main groups, i.e., Geng/japonica 1 (GJ1), GJ2, and Xian/indica (XI). However, the GJ1 group only had seven accessions including three typical japonica cultivars, indicating that most Shanlan landrace rice are different from the modern japonica rice. Principal component analysis (PCA) showed that the first three principal components explained 60.7% of the genetic variation. Wide genetic diversity in starch physicochemical parameters, such as apparent amylose content (AAC), pasting viscosity, texture properties, thermal properties, and retrogradation representing the cooking and eating quality was also revealed among all accessions. The genome-wide association study (GWAS) for these traits was conducted and identified 32 marker trait associations in the entire population. Notably, the well-known gene Waxy (Wx) was identified for AAC, breakdown viscosity, and gumminess of the gel texture, and SSIIa was identified for percentage of retrogradation and peak gelatinization temperature. Upon further analysis of nucleotide diversity in Wx, six different alleles, wx, Wxa, Wxb, Wxin, Wxla/mw, and Wxlv in Shanlan landrace rice were identified, indicating rich gene resources in Shanlan rice for quality rice breeding. These findings are expected to contribute to the development of new rice with premium quality.

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Generating waxy rice starch with target type of amylopectin fine structure and gelatinization temperature by waxy gene editing

Cited by 16 publications

References 51 publications

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

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

Starch Modification with Molecular Transformation, Physicochemical Characteristics, and Industrial Usability: A State-of-the-Art Review

Population Structure and Genetic Diversity of Shanlan Landrace Rice for GWAS of Cooking and Eating Quality Traits

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