New insights into amylose and amylopectin biosynthesis in rice endosperm

Zhu, Jihui; Yu, Wenwen; Zhang, Changquan; Yingguo, Zhu; Xu, Jianlong; Li, Enpeng; Gilbert, Robert G.; Liu, Qiaoquan

doi:10.1016/j.carbpol.2019.115656

Cited by 60 publications

(52 citation statements)

References 41 publications

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“…Our results indicate that the starch content in lotus seed still needs to be improved, with some main cultivars having their content lower than the average level of 47.12%, such as ‘Taikong 3’ (40.00%) and ‘Jingguang 1’ (42.66%). Previous studies have shown that understanding the mechanism of starch biosynthesis can successfully provide the molecular basis for breeding new varieties with high-starch content in crops, such as rice, corn and wheat [ 37 – 40 ]. Although the research on the mechanism of starch biosynthesis in lotus seed has attracted the attention of plant breeders, little is still known on the topic [ 2 , 17 , 18 ].…”

Section: Discussionmentioning

confidence: 99%

Comprehensive analysis of AGPase genes uncovers their potential roles in starch biosynthesis in lotus seed

Song

Yang

et al. 2020

BMC Plant Biol

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Background Starch in the lotus seed contains a high proportion of amylose, which endows lotus seed a promising property in the development of hypoglycemic and low-glycemic index functional food. Currently, improving starch content is one of the major goals for seed-lotus breeding. ADP-glucose pyrophosphorylase (AGPase) plays an essential role in regulating starch biosynthesis in plants, but little is known about its characterization in lotus. Results We describe the nutritional compositions of lotus seed among 30 varieties with starch as a major component. Comparative transcriptome analysis showed that AGPase genes were differentially expressed in two varieties (CA and JX) with significant different starch content. Seven putative AGPase genes were identified in the lotus genome (Nelumbo nucifera Gaertn.), which could be grouped into two subfamilies. Selective pressure analysis indicated that purifying selection acted as a vital force in the evolution of AGPase genes. Expression analysis revealed that lotus AGPase genes have varying expression patterns, with NnAGPL2a and NnAGPS1a as the most predominantly expressed, especially in seed and rhizome. NnAGPL2a and NnAGPS1a were co-expressed with a number of starch and sucrose metabolism pathway related genes, and their expressions were accompanied by increased AGPase activity and starch content in lotus seed. Conclusions Seven AGPase genes were characterized in lotus, with NnAGPL2a and NnAGPS1a, as the key genes involved in starch biosynthesis in lotus seed. These results considerably extend our understanding on lotus AGPase genes and provide theoretical basis for breeding new lotus varieties with high-starch content.

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Section: Discussionmentioning

confidence: 99%

Comprehensive analysis of AGPase genes uncovers their potential roles in starch biosynthesis in lotus seed

Song

Yang

et al. 2020

BMC Plant Biol

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“…It is thought that the minimum starch chain length required to form double helices is 10 monomeric units [47], and amylopectin short-branch chains decrease packing efficiency in the starch, lowering crystallinity and thus decreasing the gelatinization temperature [15,45]. Accordingly, the increased abundance of short amylopectin chains (DP 6-12) and decreased abundance of intermediate chains (DP [13][14][15][16][17][18][19][20][21][22][23][24] in the OsbZIP09 mutant rice is the main reason for the reduced crystallinity of the starch. In order to investigate the effects of OsbZIP09 mutation on short-range starch structure (helical order) near granule surfaces, ATR-FTIR was performed.…”

Section: Starch Crystalline Structurementioning

confidence: 99%

“…It typically comprises two polymeric Agronomy 2021, 11, 1575 2 of 13 forms: amylopectin and amylose. Amylopectin is a highly branched large glucan polymer with a high number of short-chain branches, while amylose is a linear polymer with a low number of long-chain branches [12,13]. Generally, amylopectin is arranged in a doublehelical structure and forms crystalline layers, while amylose forms a single helical complex with lipid molecules in amorphous layers [14,15].…”

Section: Introductionmentioning

confidence: 99%

Grain Quality and Starch Physicochemical Properties of Chalky Rice Mutant

Wang

Zhu

et al. 2021

Agronomy

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Rice mutants with altered starch components and properties are important genetic resources for grain quality and starch structure analysis. Accordingly, in the present study, two mutants of the transcription factor OsbZIP09 were generated (osbzip09a and osbzip09b), and the rice grain quality and physicochemical starch properties of the mutant and wild-type lines were compared. The OsbZIP09 mutants exhibit a chalky grain owing to loosely packed, small, spherical starch granules in the ventral region of the endosperm. Furthermore, grain-quality profile analysis showed that OsbZIP09 deficiency leads to increased apparent amylose content but decreased gel consistency. Structural analysis of the mutant starches revealed that the mutant rice lines contain more amylopectin short chains and fewer intermediate chains, leading to lower crystallinity and lower gelatinization properties than those of the wild-type rice. Moreover, the OsbZIP09 mutants rice presented a significantly higher pasting curve and corresponding parameters than the wild-type rice. The results from this work strongly indicate that the transcription factor OsbZIP09 plays an important role in rice grain quality and starch fine structure modification, and extend our understanding of starch biosynthesis in rice endosperm.

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“…Fitting these models to experimental AP and AM chain length distributions provides a small set of nonempirical, biologically meaningful parameters (Gong, Cheng, Gilbert, & Li, 2019), which allow relating starch functionality to the relative activities of the three core enzymes during starch biosynthesis (i.e., (GB)SS, SBE, and DBE) that bring about its chain length distribution (Yu et al., 2019). In recent years, these models have been used by several authors in studies of the biosynthesis of cereal starches, for example, rice (Fan, Li, Lu, et al., 2019; Fan, Li, Zhang, et al., 2019; Zhu et al., 2020) and wheat (Li, Yu, Dhital, Gidley, & Gilbert, 2019) starch, and in how the distribution of their chains relates to their functionality (Gong et al., 2019; Li, Yu, Yu, Li, & Gilbert, 2019; Zhang et al., 2020). In the years to come, it will be interesting to use such state‐of‐the‐art methodology to further shed light on the (biosynthesis‐related) impact of the chain length distribution of PS during food processing.…”

Section: Heating and Cooling Of Potato Starch Suspensionsmentioning

confidence: 99%

What makes starch from potato (Solanum tuberosum L.) tubers unique: A review

Reyniers

Ooms

Gomand

et al. 2020

Comp Rev Food Sci Food Safe

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The use of starch in food systems in many instances relies on its thickening and gelling capacity. When native starches fail to match process and/or product‐specific requirements, starches are physically and/or chemically modified to meet end‐use demands. Evidently, differences between starches of varying botanical origin have to be considered when selecting or modifying starches for particular applications. Potato starch (PS) ranks third in world production after maize and wheat starches. Its unique properties differ from those of cereal and pulse starches and are directly related to its molecular structure and organization. This review summarizes the differences between PS and cereal and pulse starches and how they set it apart in terms of gelatinization, pasting, gelation, and retrogradation. Recent advances in improving PS pasting and gelation using enzyme technology and mineral ions are also described.

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New insights into amylose and amylopectin biosynthesis in rice endosperm

Cited by 60 publications

References 41 publications

Comprehensive analysis of AGPase genes uncovers their potential roles in starch biosynthesis in lotus seed

Comprehensive analysis of AGPase genes uncovers their potential roles in starch biosynthesis in lotus seed

Grain Quality and Starch Physicochemical Properties of Chalky Rice Mutant

What makes starch from potato (Solanum tuberosum L.) tubers unique: A review

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