Resistant starch formation in rice: Genetic regulation and beyond

Li, Jiayang; Shen, Lisha

doi:10.1016/j.xplc.2022.100329

Cited by 38 publications

(34 citation statements)

References 211 publications

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“…Based on the physical structure and digestive resistance mechanism, RS can be divided into five types: physically inaccessible starch (RS1), nongelatinized native starch granules (RS2), retrograded starch (RS3), chemically modified starch (RS4), and amylose–lipid complex (RS5) ( 52 ). RS3 and RS5 are the main components in cooked rice, whereas RS2 mainly exists in raw rice ( 53 ).…”

Section: Discussionmentioning

confidence: 99%

Loss of function of SSIIIa and SSIIIb coordinately confers high RS content in cooked rice

Wang

Jing

Qiao

et al. 2023

Proc. Natl. Acad. Sci. U.S.A.

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The sedentary lifestyle and refined food consumption significantly lead to obesity, type 2 diabetes, and related complications, which have become one of the major threats to global health. This incidence could be potentially reduced by daily foods rich in resistant starch (RS). However, it remains a challenge to breed high-RS rice varieties. Here, we reported a high-RS mutant rs4 with an RS content of ~10.8% in cooked rice. The genetic study revealed that the loss-of-function SSIIIb and SSIIIa together with a strong Wx allele in the background collaboratively contributed to the high-RS phenotype of the rs4 mutant. The increased RS contents in ssIIIa and ssIIIa ssIIIb mutants were associated with the increased amylose and lipid contents. SSIIIb and SSIIIa proteins were functionally redundant, whereas SSIIIb mainly functioned in leaves and SSIIIa largely in endosperm owing to their divergent tissue-specific expression patterns. Furthermore, we found that SSIII experienced duplication in different cereals, of which one SSIII paralog was mainly expressed in leaves and another in the endosperm. SSII but not SSIV showed a similar evolutionary pattern to SSIII . The copies of endosperm-expressed SSIII and SSII were associated with high total starch contents and low RS levels in the seeds of tested cereals, compared with low starch contents and high RS levels in tested dicots. These results provided critical genetic resources for breeding high-RS rice cultivars, and the evolutionary features of these genes may facilitate to generate high-RS varieties in different cereals.

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Section: Discussionmentioning

confidence: 99%

Loss of function of SSIIIa and SSIIIb coordinately confers high RS content in cooked rice

Wang

Jing

Qiao

et al. 2023

Proc. Natl. Acad. Sci. U.S.A.

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“…In addition to being a dietary fiber beneficial to health, RS is also defined as the portion of starch that cannot be digested or absorbed by humans in their small intestine. By fermenting RS, the gut microbiota can produce SCFAs [ 115 ]. In recent years, clinical investigations addressing the use of RS as a microbiome-modifying strategy have proliferated.…”

Section: Human Studies Examining Polysaccharide Modulation Of Gut Mic...mentioning

confidence: 99%

Dietary Polysaccharides as Modulators of the Gut Microbiota Ecosystem: An Update on Their Impact on Health

Álvarez‐Mercado

Plaza‐Díaz

2022

Nutrients

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A polysaccharide is a macromolecule composed of more than ten monosaccharides with a wide distribution and high structural diversity and complexity in nature. Certain polysaccharides are immunomodulators and play key roles in the regulation of immune responses during the progression of some diseases. In addition to stimulating the growth of certain intestinal bacteria, polysaccharides may also promote health benefits by modulating the gut microbiota. In the last years, studies about the triad gut microbiota–polysaccharides–health have increased exponentially. In consequence, in the present review, we aim to summarize recent knowledge about the function of dietary polysaccharides on gut microbiota composition and how these effects affect host health.

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“…Although starch is a homopolysaccharide of glucose, a proportion of starch, namely, resistant starch (RS), is not digested in the small intestine and passed into the large intestine to produce short-chain fatty acids (Englyst and Hudson, 1996;Hu et al, 2016). Due to its digestion resistance, RS is beneficial for inflammatory bowel disease, glycemic index, cholesterol levels, coronary heart disease, and other conditions (Shen et al, 2022). Based on different origins and characteristics, RS can be classified into RSI, RSII, RSIII, RSIV, and RSV five types.…”

Section: Introductionmentioning

confidence: 99%

“…Food high in RS is associated with improved cardiovascular health, gut health, and glycemic response, while RS contents in rice and other cereal crops are generally below 3% (Xia et al, 2018;Kumar et al, 2018) and affected by amylose content, starch granule structure, fine structure of amylopectin, and other metabolites such as lipids and sugars (Shen et al, 2022). Apparent amylose content (AAC) and amylopectin with degree of polymerization (DP) 8-12 have been found to be positively related to RS content (Shu et al, 2006;Shu et al, 2007;Shen et al, 2022). RS is decisive in determining the glycemic index of rice (Kumar et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

“…Zhao et al (2020) found that ssIIIa-RNAi affected the susceptibility of grain chalky occurrence to HT exposure due to the relatively sensitive response of ADPglucose pyrophosphorylase (AGPase) and SSI to HT exposure and induced significant decreases in AAC and a larger decline in the proportion of DP <12 under HT relative to wild type (WT). Although the formation of RS in rice grain has been investigated in detail from the intrinsic properties of starch, storage and processing conditions, and external factors such as non-starch components (Shen et al, 2022), few concerns have been paid on the growth environment such as temperature. In view of extreme climate change, understanding the influences of temperature on RS formation will provide valuable clues for breeding high-RS rice with improved quality.…”

Section: Introductionmentioning

confidence: 99%

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High temperature boosts resistant starch content by altering starch structure and lipid content in rice ssIIIa mutants

et al. 2022

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High temperature (HT) during grain filling had adverse influences on starch synthesis. In this study, the influences of HT on resistant starch (RS) formation in rice were investigated. Most genes in ssIIIa mutants especially in RS4 were upregulated under Normal Temperature (NT) while downregulated under HT when compared with those of wild parent R7954. ssIIIa mutants had higher RS content, more lipid accumulation, higher proportion of short chains of DP 9–15, and less long chains of DP ≥37. ssIIIa mutation exacerbated the influences of HT on starch metabolite and caused larger declines in the expression of BEI, BEIIa, BEIIb, and SSIVb when exposed to HT. HT reduced the contents of total starch and apparent amylose significantly in wild type but not in mutants. Meanwhile, lipids were enriched in all varieties, but the amounts of starch–lipid complexes and the RS content were only heightened in mutants under HT. HT led to greatest declines in the amount of DP 9–15 and increases in the proportion of fb3 (DP ≥37); the declines and increases were all larger in mutants, which resulted in varied starch crystallinity. The increased long-chain amylopectin and lipids may be the major contributor for the elevated RS content in mutants under HT through forming more starch–lipid complexes (RSV).

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Resistant starch formation in rice: Genetic regulation and beyond

Cited by 38 publications

References 211 publications

Loss of function of SSIIIa and SSIIIb coordinately confers high RS content in cooked rice

Loss of function of SSIIIa and SSIIIb coordinately confers high RS content in cooked rice

Dietary Polysaccharides as Modulators of the Gut Microbiota Ecosystem: An Update on Their Impact on Health

High temperature boosts resistant starch content by altering starch structure and lipid content in rice ssIIIa mutants

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