Effects of Starch Synthesis-Related Genes Polymorphism on Quality of Glutinous Rice.

Ouling Zhang,Yongjun Chen,Xunchao Xiang,Cheng Liang,Liang Xu,Hui You,Bowen Yang

doi:10.3389/fpls.2021.707992

Ouling Zhang, Yongjun Chen + Show 5 more

Open Access

https://doi.org/10.3389/fpls.2021.707992

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Abstract

Glutinous rice (Oryza sativa L.) quality includes thermal properties, retrogradation and pasting viscosity properties, and so on, which have little or no amylose. However, the genetic network regulation of different quality indices has not been systematically studied. The aim was to investigate the relationship between starch synthesis-related genes (SSRGs) and the physicochemical properties of glutinous rice by targeted-gene association analysis (TGAS). The genotypes of 17 SSRGs were analyzed using 46 gene-specific molecular markers in 63 glutinous rice accessions. TGAS and gene interactions analysis indicated that soluble starch synthase (SS) IIa, SSI, starch branching enzyme (BE) IIa, and pullulanase (PUL) had significant genetic effects on glutinous rice quality. SSI and SSIIa were the major genes that regulated thermal properties and retrogradation properties (RP). PUL was central in the regulation of gel consistency (GC), and it participated in the regulation of pasting viscosity parameters (PVP) except for the pasting time and the pasting temperature. BEIIb, ISA1, SSIVb, BEIIa, SSIVa, and their interactions with SSIIa regulated gelatinization temperature (GT) and PVP. The starch properties of glutinous rice are mainly controlled by SSIIa, SSI, PUL, and their interactions, but SSIIa is central among them. These findings indicate that starch properties in glutinous rice have a complex genetic system. It provides crucial information for promoting glutinous rice quality.

Highlights

Rice (Oryza sativa L.) provides the staple food for nearly half the population of the world as one of the three major food crops in the world
The biosynthesis of starch is complex, and the genes involved in starch synthesis have specific functions and complex gene interactions
The epistasis of Wx gene over the other synthesis-related genes (SSRGs) is eliminated in glutinous rice, and the increased effects of genes in amylopectin synthesis can be studied compared to non-glutinous rice

Summary

Introduction

Rice (Oryza sativa L.) provides the staple food for nearly half the population of the world as one of the three major food crops in the world. Due to the successful utilization of the semi-dwarf gene and heterosis technology, rice yields have dramatically increased over the past several decades. Most research focused on the grain quality of non-glutinous rice. Starch biosynthesis is a complex system involving 18 starch synthesis-related genes (SSRGs). It consists of four classes of enzymes: ADP-glucose pyrophosphorylase (AGP), starch synthase, branching enzyme (BE), and debranching enzyme (DBE) (Nakamura, 2002; James et al, 2003). Glutinous rice grains are milky white, have strong viscosity, and are slightly swollen in appearance

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