Influence of single-nucleotide polymorphisms in the gene encoding granule-bound starch synthase I on amylose content in Vietnamese rice cultivars

Hoai, Tran Thi; Matsusaka, Hiroaki; Toyosawa, Yoshiko; Suu, Tran Danh; Satoh, Hiroyuki; Kumamaru, Toshihiro

doi:10.1270/jsbbs.64.142

Cited by 22 publications

(17 citation statements)

References 37 publications

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“…To date, most of the observed diversity in AC can be linked back to natural allelic variation at the Wx locus. Over the past four decades, at least eight Wx alleles have been identified (Hoai et al, 2014; Zhang et al, 2019a). In this study, we described a rare Wx allele, designated Wx mw , that fine‐tuned AC by exhibiting moderate GBSSI activity.…”

Section: Discussionmentioning

confidence: 99%

A rare Waxy allele coordinately improves rice eating and cooking quality and grain transparency

Zhang

Yang

Chen

et al. 2020

JIPB

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In rice (Oryza sativa), amylose content (AC) is the major factor that determines eating and cooking quality (ECQ). The diversity in AC is largely attributed to natural allelic variation at the Waxy (Wx) locus. Here we identified a rare Wx allele, Wxmw, which combines a favorable AC, improved ECQ and grain transparency. Based on a phylogenetic analysis of Wx genomic sequences from 370 rice accessions, we speculated that Wxmw may have derived from recombination between two important natural Wx alleles, Wxin and Wxb. We validated the effects of Wxmw on rice grain quality using both transgenic lines and near‐isogenic lines (NILs). When introgressed into the japonica Nipponbare (NIP) background, Wxmw resulted in a moderate AC that was intermediate between that of NILs carrying the Wxb allele and NILs with the Wxmp allele. Notably, mature grains of NILs fixed for Wxmw had an improved transparent endosperm relative to soft rice. Further, we introduced Wxmw into a high‐yielding japonica cultivar via molecular marker‐assisted selection: the introgressed lines exhibited clear improvements in ECQ and endosperm transparency. Our results suggest that Wxmw is a promising allele to improve grain quality, especially ECQ and grain transparency of high‐yielding japonica cultivars, in rice breeding programs.

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Section: Discussionmentioning

confidence: 99%

A rare Waxy allele coordinately improves rice eating and cooking quality and grain transparency

Zhang

Yang

Chen

et al. 2020

JIPB

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“…It is unclear how the other wheat lines with (very) low amylose contents (e.g., from bbf to abb ) analyzed in this study can be used, including in the production of special food products. These (very) low amylose wheat may have applications in food production similar to those of rice cultivars with (very) low amylose contents that are grown in southeastern Asia (Hoai et al, 2014; Juliano, 2004).…”

Section: Resultsmentioning

confidence: 99%

“…Furthermore, the amylose contents of the lines in this study may differ in other genetic backgrounds. Amylose content can range from 0% to approximately 30% among rice cultivars, which can be classified as waxy, very low, low, intermediate, and high amylose varieties (Hoai et al, 2014; Juliano, 2004). Our findings suggest that using null and variant Wx alleles can lead to a relatively continuous variation in amylose contents in wheat, similar to that in rice.…”

Section: Discussionmentioning

confidence: 99%

Combination of Null, Variant, and Mutant Wx Alleles in Common Wheat Leads to Amylose Variations Ranging from Waxy to Normal

Yamamori

Yasui

2016

Crop Science

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The apparent amylose contents due to five variant or mutant Wx alleles (Wx‐A1c, ‐A1i, ‐D1f, ‐D1 g, and ‐D1h) in common wheat (Triticum aestivum L.) were analyzed. The Wx gene encodes the granule‐bound starch synthase that produces amylose in grain starch. One wheat line was used for each Wx genotype and the genetic backgrounds of the lines were not identical. The wheat lines were ranked, from lowest apparent amylose content to highest, as follows: waxy Bandowase (Wx‐A1b, ‐B1b, ‐D1b, abbreviated as bbb), Tanikei A6599‐4 (bbf), Wx‐A1i (ibb), Wx‐A1c (cbb), K107Afpp4 (bbg), Tanikei A6099 (bbh), Wx‐A1a (abb), Wx‐D1a (bba), and Bandowase (aaa, normal amylose level: approximately 30%). The blue value and λmax of the lines were largely consistent with their rank based on apparent amylose content. A line carrying two variant alleles (ibf) produced an apparent amylose content between those of Wx‐A1i (ibb) and Wx‐A1c (cbb), and a line with cbf produced an apparent amylose content between those of Wx‐A1c and Wx‐A1a (abb). Other studies have reported that five genotypes exist between abb and aaa. Although we used only one line for each genotype, the amylose contents of wheat developed using three null and five variant Wx alleles should range from waxy in bbb to normal in aaa with approximate continuity. The mutant allele Wx‐D1g carried a C‐to‐T mutation, which changed proline to leucine at the C terminus of the protein. This explains the decrease in amylose content caused by the Wx‐D1g allele.

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“…There are many parameters that determine rice cooking, sensory, and processing properties; and apparent amylose content (AAC) is considered being the most important parameter [2,3]. According to varied ranges of AAC, rice varieties are classified as glutinous ( 6% AAC) and non-glutinous (>6% AAC) [4].…”

Section: Introductionmentioning

confidence: 99%

Diversity analysis of the Waxy gene in Oryza sativa L. "Guizhou HE"

Wang¹,

Luo²,

Jiang³

et al. 2021

ScienceAsia

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The Waxy (Wx) gene controls the synthesis of amylose, the key determinant of rice cooking and eating qualities. To date, several Wx alleles and their effects on rice quality have been extensively elucidated. However, studies on the diversity of Wx in Oryza sativa L. landrace "Guizhou HE", which plays important roles in local people's daily lives, have been limited. Here, we investigated polymorphisms in Wx alleles and their correlations with the apparent amylose content (AAC) and gel consistency (GC) in "Guizhou HE". Genotype identification and sequencing data showed that all the glutinous "Guizhou HE" varieties contained a wx allele having a 23-bp duplication in exon 2. At the Wx locus, six (CT) n microsatellite alleles, having n = 17, 18, 19, 20, 21, and 24, were found. Among them, (CT) 20 was the most frequent, and (CT) 21 was reported for the first time. The AAC in glutinous "Guizhou HE" ranged from 0.14% to 5.15%, and the GC ranged from 82.5 mm to 113.5 mm. No significant differences in AAC and GC were found among the (CT) n alleles. In addition, Wx g1 , Wx g4 , and Wx t1 alleles were also identified in non-glutinous "Guizhou HE". In conclusion, our results confirmed the existence of various Wx alleles in "Guizhou HE", and they may serve as excellent resources for genetic diversity determination and rice quality analysis.

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Influence of single-nucleotide polymorphisms in the gene encoding granule-bound starch synthase I on amylose content in Vietnamese rice cultivars

Cited by 22 publications

References 37 publications

A rare Waxy allele coordinately improves rice eating and cooking quality and grain transparency

A rare Waxy allele coordinately improves rice eating and cooking quality and grain transparency

Combination of Null, Variant, and Mutant Wx Alleles in Common Wheat Leads to Amylose Variations Ranging from Waxy to Normal

Diversity analysis of the Waxy gene in Oryza sativa L. "Guizhou HE"

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