Production of aromatic three-line hybrid rice using novel alleles of BADH2.
Production of aromatic three-line hybrid rice using novel alleles of BADH2.
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利用BADH2新等位基因生产芳香三系杂交稻
DOI：
10.1111/pbi.13695
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发表时间：
2022-01
影响因子：
13.8
通讯作者：
Hu P
中科院分区：
文献类型：
--
作者：
Hui S;Li H;Mawia AM;Zhou L;Cai J;Ahmad S;Lai C;Wang J;Jiao G;Xie L;Shao G;Sheng Z;Tang S;Wang J;Wei X;Hu S;Hu P
香味是稻米的一个重要品质性状，直接影响着全球稻米的市场价格。甜菜碱醛脱氢酶2（OsBADH 2）功能的丧失影响了香米香气物质2-乙酰基-1-吡咯啉（2-AP）的生物合成。本研究旨在利用CRISPR/Cas9基因编辑技术在粳稻宁粳1号（NJ 1）和籼稻黄花占（HHZ）的遗传背景下创造BADH 2的新等位基因。使用顶空固相微萃取气相色谱-质谱（HS-SPME-GC-MS）进行的感官评价和分析表明，具有BADH 2新等位基因的四个纯合T1品系（nj 1-cr BADH 2 - 1、nj 1-cr BADH 2 - 2、hhz-cr BADH 2 - 1和hhz-cr BADH 2 - 2）的谷粒产生中等香味，并且与野生型相比具有显著增加的2-AP含量。 此外，具有BADH 2新等位基因的四个品系与野生型之间的直链淀粉含量和糊化温度没有显著差异。随后，我们将BADH 2的HHZ背景新等位基因与不育系桃农1A（TN 1A）杂交，以产生具有增加的谷粒香味的三系杂交品种B <$桃<$油<$香占（BTYXZ）。改良型BTYXZ-1和BTYXZ-2籽粒中2-AP含量分别达到26.16和18.74 μg/kg，胶稠度比野生型桃优香占（TYXZ）分别提高9.1%和6.5%。然而，改良三系杂交稻BTYXZ-1（5.6 mg/100 g）和BTYXZ-2（10.7 mg/100 g）中的γ-氨基丁酸（GABA）含量显著低于TYXZ。这些结果表明，CRISPR/Cas9基因编辑技术可以成功地用于改善非芳香型粳稻和籼稻品种的香气。此外，新发现的BADH 2等位基因为三系杂交稻籽粒香气改良提供了重要的遗传资源。
Aroma is a key grain quality trait that directly influences the market price of rice globally. Loss of function of betaine aldehyde dehydrogenase 2 (OsBADH2) affects the biosynthesis of 2‐acetyl‐1‐pyrroline (2‐AP), which is responsible for aroma in fragrant rice. The current study was aimed at creating new alleles of BADH2 using CRISPR/Cas9 gene editing technology under the genetic background of the japonica Ningjing 1 (NJ1) and indica Huang Huazhan (HHZ) varieties. Sensory evaluation and analysis using headspace solid‐phase microextraction gas chromatography–mass spectrometry (HS‐SPME‐GC‐MS) showed that the grains of the four homozygous T1 lines with new alleles of BADH2 (nj1‐cr BADH2‐1, nj1‐cr BADH2‐2, hhz‐cr BADH2‐1 and hhz‐cr BADH2‐2) produced moderate fragrance and had significantly increased 2‐AP content compared with wild‐types. Moreover, there were no significant differences in the amylose content and gelatinization temperature among the four lines with new alleles of BADH2 to the wild‐types. Thereafter, we crossed the HHZ background new alleles of BADH2 with CMS line Taonong 1A (TN1A) to produce a three‐line hybrid variety B‐Tao‐You‐Xiangzhan (BTYXZ) with increased grain aroma. The 2‐AP content in grains of the improved BTYXZ‐1 and BTYXZ‐2 reached at 26.16 and 18.74 μg/kg, and the gel consistency of BTYXZ‐1 and BTYXZ‐2 increased significantly by 9.1% and 6.5%, respectively, compared with the wild‐type Tao‐You‐Xiangzhan (TYXZ). However, the γ‐aminobutyric acid (GABA) content in the improved three‐line hybrid rice BTYXZ‐1 (5.6 mg/100 g) and BTYXZ‐2 (10.7 mg/100 g) was significantly lower than that of the TYXZ. These results demonstrated that CRISPR/Cas9 gene editing technology could be successfully utilized in improving aroma in non‐fragrant japonica and indica varieties. In addition, the newly developed BADH2 alleles provided important genetic resources for grain aroma improvement in three‐line hybrid rice.
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