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Assessment of the Characteristics of Waxy Rice Mutants Generated by CRISPR/Cas9

The cooking and eating quality of rice grains is a major focus from a consumer’s perspective and is mainly determined by the apparent amylose content (AAC) of the starch. Waxy rice, a type of rice with an AAC of less than 2%, is an important goal for the breeding of high-quality rice. In recent year...

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Autores principales: Fu, Yuhao, Luo, Tingting, Hua, Yonghuan, Yan, Xuehai, Liu, Xu, Liu, Ying, Liu, Yiping, Zhang, Baoli, Liu, Rui, Zhu, Zizhong, Zhu, Jun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9226628/
https://www.ncbi.nlm.nih.gov/pubmed/35755680
http://dx.doi.org/10.3389/fpls.2022.881964
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author Fu, Yuhao
Luo, Tingting
Hua, Yonghuan
Yan, Xuehai
Liu, Xu
Liu, Ying
Liu, Yiping
Zhang, Baoli
Liu, Rui
Zhu, Zizhong
Zhu, Jun
author_facet Fu, Yuhao
Luo, Tingting
Hua, Yonghuan
Yan, Xuehai
Liu, Xu
Liu, Ying
Liu, Yiping
Zhang, Baoli
Liu, Rui
Zhu, Zizhong
Zhu, Jun
author_sort Fu, Yuhao
collection PubMed
description The cooking and eating quality of rice grains is a major focus from a consumer’s perspective and is mainly determined by the apparent amylose content (AAC) of the starch. Waxy rice, a type of rice with an AAC of less than 2%, is an important goal for the breeding of high-quality rice. In recent years, the cloning of the Waxy (Wx) gene has revealed the molecular mechanism of the formation of waxy traits in rice. However, there have been limited studies on the physicochemical properties, such as gelatinization temperature, rapid viscosity analyzer profile, and amylopectin fine structure of wx mutants. In the current study, a rapid and highly efficient strategy was developed through the CRISPR/Cas9 gene-editing system for generating wx mutants in the background of five different rice varieties. The wx mutation significantly reduced the AAC and starch viscosity but did not affect the major agronomic traits (such as plant height, panicle number per plant, grain number per panicle, and seed-setting frequency). Incorporation of the wx mutation into varieties with low initial AAC levels resulted in further reduction in AAC, but without significantly affecting the original, desirable gelatinization traits and amylopectin structure types, suggesting that parents with low initial AAC should be preferred in breeding programs.
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spelling pubmed-92266282022-06-25 Assessment of the Characteristics of Waxy Rice Mutants Generated by CRISPR/Cas9 Fu, Yuhao Luo, Tingting Hua, Yonghuan Yan, Xuehai Liu, Xu Liu, Ying Liu, Yiping Zhang, Baoli Liu, Rui Zhu, Zizhong Zhu, Jun Front Plant Sci Plant Science The cooking and eating quality of rice grains is a major focus from a consumer’s perspective and is mainly determined by the apparent amylose content (AAC) of the starch. Waxy rice, a type of rice with an AAC of less than 2%, is an important goal for the breeding of high-quality rice. In recent years, the cloning of the Waxy (Wx) gene has revealed the molecular mechanism of the formation of waxy traits in rice. However, there have been limited studies on the physicochemical properties, such as gelatinization temperature, rapid viscosity analyzer profile, and amylopectin fine structure of wx mutants. In the current study, a rapid and highly efficient strategy was developed through the CRISPR/Cas9 gene-editing system for generating wx mutants in the background of five different rice varieties. The wx mutation significantly reduced the AAC and starch viscosity but did not affect the major agronomic traits (such as plant height, panicle number per plant, grain number per panicle, and seed-setting frequency). Incorporation of the wx mutation into varieties with low initial AAC levels resulted in further reduction in AAC, but without significantly affecting the original, desirable gelatinization traits and amylopectin structure types, suggesting that parents with low initial AAC should be preferred in breeding programs. Frontiers Media S.A. 2022-06-10 /pmc/articles/PMC9226628/ /pubmed/35755680 http://dx.doi.org/10.3389/fpls.2022.881964 Text en Copyright © 2022 Fu, Luo, Hua, Yan, Liu, Liu, Liu, Zhang, Liu, Zhu and Zhu. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Plant Science
Fu, Yuhao
Luo, Tingting
Hua, Yonghuan
Yan, Xuehai
Liu, Xu
Liu, Ying
Liu, Yiping
Zhang, Baoli
Liu, Rui
Zhu, Zizhong
Zhu, Jun
Assessment of the Characteristics of Waxy Rice Mutants Generated by CRISPR/Cas9
title Assessment of the Characteristics of Waxy Rice Mutants Generated by CRISPR/Cas9
title_full Assessment of the Characteristics of Waxy Rice Mutants Generated by CRISPR/Cas9
title_fullStr Assessment of the Characteristics of Waxy Rice Mutants Generated by CRISPR/Cas9
title_full_unstemmed Assessment of the Characteristics of Waxy Rice Mutants Generated by CRISPR/Cas9
title_short Assessment of the Characteristics of Waxy Rice Mutants Generated by CRISPR/Cas9
title_sort assessment of the characteristics of waxy rice mutants generated by crispr/cas9
topic Plant Science
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9226628/
https://www.ncbi.nlm.nih.gov/pubmed/35755680
http://dx.doi.org/10.3389/fpls.2022.881964
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