Genetic architecture and key genes controlling the diversity of oil composition in rice grains

Zhou, Hao; Xia, Duo; Li, Pingbo; Ao, Yiting; Xu, Xiaodong; Wan, Shanshan; Li, Yanhua; Wu, Bian; Shi, Huan; Wang, Kaiyue; Gao, Guanjun; Zhang, Qinglu; Wang, Gongwei; Xiao, Jinghua; Li, Xianghua; Yu, Sibin; Lian, Xingming; He, Yuqing

doi:10.1016/j.molp.2020.12.001

Cited by 40 publications

(21 citation statements)

References 55 publications

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“…Recently, Zhou et al. (2021a , 2021b ) identified four genes ( PAL6, LIN6, MYR2 , and ARA6 ) encoding enzymes involved in oil metabolism and found that natural variation in these genes contributed to oil composition ( Zhou et al., 2021b ). Moreover, the genes showed clear differentiation among subpopulations, facilitating marker-based breeding of rice varieties with enhanced oil and grain quality.…”

Section: Genetic Basis Of Rice Ecq Improvementmentioning

confidence: 99%

Post-genomics revolution in the design of premium quality rice in a high-yielding background to meet consumer demands in the 21st century

Sreenivasulu

Zhang

Tiozon

et al. 2022

Plant Communications

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Section: Genetic Basis Of Rice Ecq Improvementmentioning

confidence: 99%

Post-genomics revolution in the design of premium quality rice in a high-yielding background to meet consumer demands in the 21st century

Sreenivasulu

Zhang

Tiozon

et al. 2022

Plant Communications

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“…The lipids and starch-lipids were extracted and measured using gas chromatography-mass spectrometry (GC-MS) to measure fatty acid methyl esters (FAMEs) as described (Zhou et al, 2021a); 4 g of milled rice was ground into flour and passed through an 80-mesh sieve and dried in an oven (80 • C) for 24 h before lipid or starch-lipids extraction. For lipid extraction, 4.5 ml sulfuric acid:methanol (1:20) solution was added to a 10 ml glass tube with 1.0 g milled rice flour, and 100 µl margaric acid (C17:0) solution (43.94 mg C17:0 dissolved in 10 ml chloroform) was added as an internal standard.…”

Section: Measurements Of Nutrition Traitsmentioning

confidence: 99%

“…The mixture was waterbathed for 3 h at 88 • C. After cooling to room temperature, 2 ml ddH 2 O and 2 ml n-hexane were added in turn before centrifuging to extract FAMEs. The FAMEs were analyzed by GC-MS as described (Zhou et al, 2021a). For starch-lipids extraction, 4 ml chloroform:methanol (2:1) solution was added to remove non-starch lipids.…”

Section: Measurements Of Nutrition Traitsmentioning

confidence: 99%

Effects of Wx Genotype, Nitrogen Fertilization, and Temperature on Rice Grain Quality

Xia

Wang²,

Shi³

et al. 2022

Front. Plant Sci.

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Quality is a complex trait that is not only the key determinant of the market value of the rice grain, but is also a major constraint in rice breeding. It is influenced by both genetic and environmental factors. However, the combined effects of genotypes and environmental factors on rice grain quality remain unclear. In this study, we used a three-factor experimental design to examine the grain quality of different Wx genotypes grown under different nitrogen fertilization and temperature conditions during grain development. We found that the three factors contributed differently to taste, appearance, and nutritional quality. Increased Wx function and nitrogen fertilization significantly reduced eating quality, whereas high temperature (HT) had almost no effect. The main effects of temperature on appearance quality and moderate Wx function at low temperatures (LTs) contributed to better appearance, and higher nitrogen fertilization promoted appearance at HTs. With regard to nutritional quality, Wx alleles promoted amylose content (AC) as well as starch-lipids content (SLC); nitrogen fertilization increased storage protein content (PC); and higher temperature increased lipid content but decreased the PC. This study helps to broaden the understanding of the major factors that affect the quality of rice and provides constructive messages for rice quality improvement and the cultivation of high-quality rice varieties.

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“…Recently, some efforts have been made to explore candidate genes involved in oil metabolism. Four genes ( PAL6 , LIN6 , MYR2 , and ARA6 ) have been identified to contribute to natural variation in unsaturated fatty acid compositions in rice germplasm [ 23 ]. However, the knowledge of FAD genes and their functions in rice seeds is incomplete.…”

Section: Introductionmentioning

confidence: 99%

Natural Variation of Fatty Acid Desaturase Gene Affects Linolenic Acid Content and Starch Pasting Viscosity in Rice Grains

Zhang

Xia

Dong

et al. 2022

IJMS

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Rice, as one of the main food crops, provides a vital source of dietary energy for over half the world’s population. The OsFAD3 gene encodes fatty acid desaturase, catalyzing the conversion of linoleic acid (LA) to alpha-linolenic acid (ALA) in rice. However, the genetic characterization of OsFAD3 and its role in the conversion of LA to ALA remains elusive. Here, we validated the effects of two homologous genes, OsFAD3-1 and OsFAD3-2, on the ALA and LA/ALA ratio in rice grains using near-isogenic lines. Two major haplotypes of OsFAD3-1 are identified with different effects on the ALA and LA/ALA ratio in rice germplasm. High expression of OsFAD3-1 is associated with high ALA accumulation and eating quality of rice grains. Overexpression of OsFAD3-1 driven by a seed-specific promoter increases the ALA content up to 16-fold in the endosperm. A diagnostic marker is designed based on an 8-bp insertion/deletion in the OsFAD3-1 promoter, which can recognize OsFAD3-1 alleles in rice. These results indicate that OsFAD3-1 is a useful target gene in marker-assisted breeding programs to improve varieties with high ALA and appropriate LA/ALA ratio in brown rice.

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Genetic architecture and key genes controlling the diversity of oil composition in rice grains

Cited by 40 publications

References 55 publications

Post-genomics revolution in the design of premium quality rice in a high-yielding background to meet consumer demands in the 21st century

Post-genomics revolution in the design of premium quality rice in a high-yielding background to meet consumer demands in the 21st century

Effects of Wx Genotype, Nitrogen Fertilization, and Temperature on Rice Grain Quality

Natural Variation of Fatty Acid Desaturase Gene Affects Linolenic Acid Content and Starch Pasting Viscosity in Rice Grains

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