遺伝子組換え低グルテリン米利用による酒質向上の可能性

Abstract

Transgenic rice H 75 was generated by transformation with an antisense glutelin gene construct and grown in an ordinal paddy field in 1998 and 1999 under approval of the Ministry of Agriculture, Forestry and Fisheries. H 75 showed a 40% reduction of glutelin content in grains as well as an increase in prolamine content compared with the original variety, Tsukinohikari, in 1998 and with Tsukinohikari, another variety, Gohyakumangoku, and non-transformant, which was obtained as a revertant from H 75 at T1 generation by genetic segregation, in 1999. The total seed-protein content of H 75 did not significantly differ from that of the original variety, Tsukinohikari. Sake brewed from 70% polished H 75 grains contained 40% less amino acid content than sake brewed from 70% polished non-transgenic rice grains. A sake storage test showed that the sake from H 75 was lower in sake coloration, 3-deoxyglucosone content, and ultraviolet absorbance than sake from non-transformant and Gohya kumangoku during the entire test period of six months. The results suggest that a low-glutelin content of H 75 caused the sake to have less amino acid content and inhibited the deterioration of sake quality during storage.