qFC6, a major gene for crude fat content and quality in rice

Xia, Duo; Zhou, Hao; Wang, Yipei; Ao, Yiting; Li, Yanhua; Huang, Jian; Wu, Bian; Li, Xianghua; Wang, Gongwei; Xiao, Jinghua; Liu, Qiaoquan; He, Yuqing

doi:10.1007/s00122-022-04141-9

Cited by 11 publications

(6 citation statements)

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“…Lipids constitute a crucial component in rice, distinct from starch and proteins, and their synthesis and metabolism processes are intricate. Numerous quantitative trait loci (QTLs) or genes associated with lipid metabolism have been identified or cloned [23][24][25][26]30,31]. To explore the molecular mechanism behind the impact of lipid content on rice taste quality, this study employed two rice materials, FH and FL, which exhibit similar agronomic traits but differ in lipid content.…”

Section: Discussionmentioning

confidence: 99%

“…Based on whole-genome association analysis, Zhou et al [25] cloned four genes and proposed a biosynthetic pathway for lipids in rice, where qPAL6 controls the synthesis of fatty acid C16:0, LIN6 influences the synthesis of unsaturated fatty acids C18:1 and C18:2, qMYR2 impacts the synthesis of saturated fatty acids C14:0 and C16:0, and qARA6 affects the synthesis of fatty acids in rice. qFC6, a major quantitative trait locus was cloned, and negatively regulated crude fat content and rice quality [26].…”

Section: Introductionmentioning

confidence: 99%

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Effect of Fat Content on Rice Taste Quality through Transcriptome Analysis

Guo,

Zhou,

Chen

et al. 2024

Genes

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Rice is an important crop in the word, and fat is one of the main important nutrient components of rice. The lipid content and fatty acid composition of grains significantly influences the quality of rice. In this study, 94 homozygous recombination inbred lines (RILs) were developed and the crude fat content of them displayed a normal distribution ranging from 0.44% to 2.62%. Based on their taste quality, a positive association between fat content and eating quality was revealed. Then, two lines (FH and FL) were selected with similar agronomic characteristics and different lipid content and taste quality for RNA sequencing analysis, and a total of 619 differentiable expressed genes were detected, primarily enriched in metabolic pathways such as starch and sucrose metabolism, fatty acid metabolism, and amino acid metabolism. The expression of two genes related to fatty acid synthesis and elongation was significantly up-regulated, while the expression of three genes related to fatty acid degradation was significantly down-regulated in FH grains. By using liquid chromatography, the relative levels of palmitic acid and oleic acid were discovered significantly higher in FH grains. Additionally, the comparative genomic analysis was conducted to visualize genomic differences of five genes. Ultimately, two genes (Os07g0417200 and Os12g0102100) were selected to be the key gene to affect the lipid metabolism, especially for the synthesis of unsaturated fatty acids, significantly changing the eating quality of rice. These results provide a theoretical basis for improving the taste quality of rice.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of Fat Content on Rice Taste Quality through Transcriptome Analysis

Guo,

Zhou,

Chen

et al. 2024

Genes

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“…Lipid or fat content has an impact on rice CEQ (Tong & Bao, 2019). Rice with higher crude fat content generally has brighter luster and better eating quality (Xia et al, 2022). Using genome‐wide association analysis and linkage analysis of 533 diverse cultivars and an F 2 population, Xia et al (2022) found that a major QTL on chromosome 6, qFC6 , which was allelic with Wx , affected the crude fat content of rice.…”

Section: Important Ceq Gene: Wxmentioning

confidence: 99%

“…Rice with higher crude fat content generally has brighter luster and better eating quality (Xia et al, 2022). Using genome‐wide association analysis and linkage analysis of 533 diverse cultivars and an F 2 population, Xia et al (2022) found that a major QTL on chromosome 6, qFC6 , which was allelic with Wx , affected the crude fat content of rice. qFC6 positively affects the bound lipid content and negatively regulates the free lipid content.…”

Section: Important Ceq Gene: Wxmentioning

confidence: 99%

Molecular and genetic bases of rice cooking and eating quality: An updated review

Bao,

Deng,

Zhang

2023

Cereal Chem

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Background and objectivesRice grain quality is a primary determinant of its market price and consumer acceptance. Although milling quality, appearance quality, cooking and eating quality (CEQ), and nutritional quality represent the main features of grain quality, rice CEQ is of the most economic importance. Starch physicochemical properties and sensory evaluation have been widely applied to predict and assess rice CEQ. Understanding the genetic and molecular bases of CEQ formation will facilitate rice quality improvement through molecular breeding strategy.FindingsThe major genes responsible for rice CEQ formation have been characterized long before. Waxy (Wx) encoding granule‐bound starch synthase I (GBSSI) controls apparent amylose content (AAC), starch synthase IIa (SSIIa) controls gelatinization temperature, and fragrant gene (fgr) controls the aroma of cooked rice. Many natural variations (allelic variants) have been identified in these genes among rice germplasm. Protein content in rice grain is not only responsible for the nutritional quality, but also affects CEQ. Two major genes controlling protein content have been identified and cloned. Pyramiding of different alleles by marker assisted selection and creation of new alleles by genome editing technology have facilitated improvement of new rice varieties with desirable CEQ.ConclusionsIn addition to updating the advances made in the important CEQ genes, we identified some future challenges. These include: the need to exploit new alleles in these genes, especially in Wx, to confer low AAC with transparent appearance need to be exploited; identifying alleles in Wx suitable for improving the texture of cooked rice with high AAC and high resistant starch; how to manipulate genes and modify agronomic practices to reduce protein content to improve CEQ; how to breed climate smart rice with good, stable CEQ in changing environments.Significance and NoveltyThis article identifies some priorities for future research, which should enhance our understanding of the molecular basis of CEQ for improving this important rice quality attribute.This article is protected by copyright. All rights reserved.

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“…Crude fat content was extracted by Soxhlet extraction method (Soxtec2050, Shanghai Ruifen International Trade Co., Ltd., Shanghai, China) [16]. The samples were wrapped within filter paper before being inserted at the bottom of the extraction tube to make them completely immersed in anhydrous ether.…”

Section: Nutrient Composition Analysismentioning

confidence: 99%

Lentinus edodes Powder Improves the Quality of Wheat Flour Gluten Sticks

Xie

et al. 2023

Foods

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Spicy wheat flour gluten sticks are delicious and affordable puffed snacks for young adults and even minors in China, and have a relatively simple nutritional quality. L. edodes powder (LEP) is rich in nutrients and boasts a variety of biological activities. This study evaluated the effects of different concentrations of LEP addition on the quality of wheat flour gluten sticks. The gelatinization results of the products showed that the peak viscosity decreased from 454 cP to 251 cP; the breakdown value decreased from 169 cP to 96 cP; and the setback value decreased from 381 cP to 211 cP. With the increase in LEP, the radial expansion rate (RER) of L. edodes gluten sticks (LSGS) first increased and then decreased, reaching a maximum value of 1.388 in the 10% LEP group. The oil absorption rate (OAR) of LSGS increased from 5.124% to 14.852% with the increase in the amount of LEP. Additionally, texture profile analysis showed that the hardness value increased from 1148.898 to 2055.492 g; the chewiness value increased from 1010.393 to 1499.233; and the springiness value decreased from 1.055 to 0.612. Through X-ray diffraction (XRD), it was found that the crystal type was transformed from A-type crystal to B-type and V-type crystals. Low field nuclear magnetic resonance (LF-NMR) results showed that the moisture distribution in the products was basically bound water. The scanning electron microscopy (SEM) results showed that, with the increase in the LEP amount, the surface of the products changed from rough to smooth. Sensory evaluation results indicated that the products with 10% LEP helped to maintain better taste and quality of LSGS, with an average score of 7.628, which was the most popular among consumers. This study not only increases the possible raw materials for use in extruded puffed food, but also provides a new possibility for the production of high-quality edible fungi extruded products.

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qFC6, a major gene for crude fat content and quality in rice

Cited by 11 publications

References 50 publications

Effect of Fat Content on Rice Taste Quality through Transcriptome Analysis

Effect of Fat Content on Rice Taste Quality through Transcriptome Analysis

Molecular and genetic bases of rice cooking and eating quality: An updated review

Lentinus edodes Powder Improves the Quality of Wheat Flour Gluten Sticks

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