Studies on Aroma Gene and its Application in Rice Genetics and Breeding

Peng, Bo; Zuo, Yu-Han; Hao, Yan-Lin; Peng, Juan; Dongyan, Kong; Peng, Yi; Nassirou, Tondi-Yacouba; He, Lulu; Sun, Yan; Liu, Lin; Rui, Pang; Chen, Yaxin; Li, Jin-Tiao; Zhou, Qixing; Duan, Bin; Su, Xiaohua; Song, Santai; Yuan, Hongyu

doi:10.5539/jps.v7n2p29

Cited by 10 publications

(8 citation statements)

References 54 publications

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“…Peng et al [26] consequently asserted that the odorous characteristics of the rice grain can also be regulated by other genes or introns. In a study by Kumar et al…”

Section: Resultsmentioning

confidence: 99%

Sensory Phenotypic and Molecular Identification of Aromatic Rice Accessions Cultivated in Benin

Nanoukon,

Montcho Hambada,

Thiémélé

et al. 2024

ABB

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Rice is one of the most widely cultivated cereals in the world, and its aroma is increasingly in demand. With the advancement of research, a major rice flavor gene has been identified on rice chromosome 8. It encodes non-functional betaine aldehyde dehydrogenase leading to the accumulation of 2-acetyl-1pyrroline which is the major olfactory compound that confers the fragrant character to rice. The aroma of rice is considered a special trait of enormous economic importance that determines the prime price in world trade. To satisfy the needs of the population and reduce rice imports into Benin, we conducted this study to identify aromatic rice accessions grown in Benin. Seventy-two rice accessions collected across Benin were PCR amplified with three SSR markers RM 7049, Aro 7, and RM 223, linked to the fgr (fragrance of rice) aroma gene. Molecular analysis revealed that 12 of the 72 accessions,

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“…Peng et al [26] consequently asserted that the odorous characteristics of the rice grain can also be regulated by other genes or introns. In a study by Kumar et al…”

Section: Resultsmentioning

confidence: 99%

Sensory Phenotypic and Molecular Identification of Aromatic Rice Accessions Cultivated in Benin

Nanoukon,

Montcho Hambada,

Thiémélé

et al. 2024

ABB

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“…This task can be achieved more easily if a DNA marker that is tightly linked with fragrance is used in marker assisted breeding (MAB) programs. There are many reports of successful use of fragrant allele specific markers in MAB (Shi et al ., 2008; Hashemi et al ., 2015; He and Park, 2015 and Peng et al ., 2018). We tested local germplasm to detect the badh2.1 fragrant allele using the frg (Bradbury et al ., 2005b) DNA marker.…”

Section: Discussionmentioning

confidence: 99%

“…Therefore, further studies are necessary to observe the impact of the variations in intron regions observed in this study on fragrance.Breeding of fragrant rice consumes much time and needs skilled labor for the evaluation of fragrance. This task can be achieved more easily if a DNA marker that is tightly linked withHe et al, 2015 andPeng et al, 2018). We tested local germplasm to detect the badh2.1 fragrant allele using the frg(Bradbury et al, 2005b) DNA marker.…”

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confidence: 99%

In silico analysis of the fragrance gene (badh2) in Asian rice (Oryza sativa L.) germplasm and validation of allele specific markers

Withana

Kularathna

Kottearachchi

et al. 2020

Plant Genet. Resour.

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Badh2 of rice is considered to be the major gene responsible for the fragrance in rice. The wild type badh2 allele encodes betaine aldehyde dehydrogenase 2 (BADH2) enzyme while the mutated version of badh2 gene encodes non-functional BADH2 enzyme that leads to the accumulation of 2-acetyl-1-pyrroline (2AP), the principal fragrant compound in rice. There are many mutated recessive alleles causing fragrance in global rice germplasm, although the badh2.1 allele present in Basmati type rice is the most well-known among breeders. In this study, we attempted to reveal potential fragrance causing mutations, and the respective varieties carrying them, through in silico analysis based on the sequences available in the Rice SNP-Seek-Database of International Rice Research Institute. The sequences of 1878 rice accessions from 22 countries were analysed to identify mutations in each exon of badh2 comparatively with the non-fragrant ‘wildtype’ GenBank sequence in Nanjing11, Oryza sativa indica (EU770319.1). Results revealed that 63 varieties from 12 countries possessed the most prevalent allele, badh2.1 having an 8 bp deletion and three single nucleotide polymorphisms in the 7th exon. The second most prevalent allele in genotypes from Asia was badh2.7 having a ‘G’ insertion in the 14th exon. A novel allele with a T deletion in 9th exon was detected in a Thai rice accession. Rice varieties containing either badh2.1 or badh2.7 alleles could be identified with DNA markers for badh2.1 (frg) and badh2.7 (Bad2.7CAPS). The marker, Bad2.7CAPS, co-segregated with the fragrance phenotype in two crosses, confirming the possibility of employing it in marker assisted breeding.

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“…Previous studies indicated the presence of more than 300 aromatic compounds in aromatic rice (Petrov et al, 1996; Widjaja et al, 1996; Wakte et al, 2017). Among them, 2‐acetyl‐1‐pyrroline (2‐AP) is a key aromatic compound present in aromatic cultivars, especially basmati and jasmine (Lorieux et al, 1996; Jezussek et al, 2002; Sakthivel et al, 2009; Peng et al, 2018). It produces a popcorn‐like and nutty pleasant aroma while cooking rice, and breeders are trying to engineer high 2‐AP‐containing cultivars.…”

Section: Introductionmentioning

confidence: 99%

Generation of aroma in three‐line hybrid rice through CRISPR/Cas9 editing of BETAINE ALDEHYDE DEHYDROGENASE2 (OsBADH2)

Liao,

Li,

et al. 2024

Physiologia Plantarum

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Aroma or fragrance in rice is a genetically controlled trait; Its high appreciation by consumers increases the rice market price. Previous studies have revealed that the rice aroma is controlled by a specific gene called BETAINE ALDEHYDE DEHYDROGENASE (OsBADH2), and mutation of this gene leads to the accumulation of an aromatic substance 2‐acetyl‐1‐pyrroline (2‐AP). The use of genetic engineering to produce aroma in commercial and cultivated hybrids is a contemporary need for molecular breeding. The current study reports the generation of aroma in the three‐line hybrid restorer line Shu‐Hui‐313 (SH313). We created knock‐out (KO) lines of OsBADH2 through the CRISPR/Cas9. The analysis of KO lines revealed a significantly increased content of 2AP in the grains compared with the control. However, other phenotypic traits (plant height, seed setting rate, and 1000‐grain weight) were significantly decreased. These KO lines were crossed with a non‐aromatic three‐line hybrid rice male sterile line (Rong‐7‐A) to produce Rong‐7‐You‐626 (R7Y626), R7Y627 and R7Y628. The measurement of 2‐AP revealed significantly increased contents in these cross combinations. We compared the content of 2‐AP in tissues at the booting stage. Data revealed that young spike stalk base contained the highest content of 2‐AP and can be used for identification (by simple chewing) of aromatic lines under field conditions. In conclusion, our dataset offers a genetic source and illustrates the generation of aroma in non‐aromatic hybrids, and outlines a straightforward identification under field conditions.

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Studies on Aroma Gene and its Application in Rice Genetics and Breeding

Cited by 10 publications

References 54 publications

Sensory Phenotypic and Molecular Identification of Aromatic Rice Accessions Cultivated in Benin

Sensory Phenotypic and Molecular Identification of Aromatic Rice Accessions Cultivated in Benin

In silico analysis of the fragrance gene (badh2) in Asian rice (Oryza sativa L.) germplasm and validation of allele specific markers

Generation of aroma in three‐line hybrid rice through CRISPR/Cas9 editing of BETAINE ALDEHYDE DEHYDROGENASE2 (OsBADH2)

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