qFC6, a major gene for crude fat content and quality in rice
qFC6, a major gene for crude fat content and quality in rice
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DOI：
10.1007/s00122-022-04141-9
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发表时间：
2022-06
影响因子：
5.4
通讯作者：
Duo Xia;Hao Zhou;Yipei Wang;Yiting Ao;Yanhua Li;Jinjie Huang;Bian Wu;Xianghua Li;Gongwei Wang;Jinghua Xiao;Qiaoquan Liu;Yuqing He
中科院分区：
文献类型：
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作者：
Duo Xia;Hao Zhou;Yipei Wang;Yiting Ao;Yanhua Li;Jinjie Huang;Bian Wu;Xianghua Li;Gongwei Wang;Jinghua Xiao;Qiaoquan Liu;Yuqing He
关键信息qfc6是水稻粗脂肪含量的一个重要数量性状位点，与wx定位一致。fc6负调控粗脂肪含量和稻米品质。摘要淀粉、蛋白质和脂质是水稻胚乳的三种主要成分。大米中的脂质含量对贮藏和品质都有影响。本研究通过关联分析和连锁分析，确定了一个与粗脂肪（游离脂质）含量有关的数量性状位点qFC6。基于基因的关联分析显示，loc_os06g04200（也称为wx）是qfc6的候选基因。互补和敲除转基因系显示wx3负调控粗脂肪含量。气相色谱和口感评价分析表明，fc6对结合脂质含量有正向影响，对游离脂质含量和口感有负向影响。此外，高游离脂含量的水稻品种蒸煮后的外观更有光泽，在蒸煮过程中添加额外的油可以提高大米的光泽和口感评分，说明高游离脂含量可以使大米更有光泽和美味。我们共同克隆了一个稻米粗脂肪含量与食性品质相协调的QTL，为揭示稻米粗脂肪含量的遗传基础和改善稻米食性品质提供了帮助。
Key messageqFC6, a major quantitative trait locus for rice crude fat content, was fine mapped to be identical withWx.FC6negatively regulates crude fat content and rice quality.AbstractStarch, protein and lipids are the three major components in rice endosperm. The lipids content in rice influences both storage and quality. In this study, we identified a quantitative trait locus (QTL),qFC6, for crude fat (free lipids) content through association analysis and linkage analysis. Gene-based association analysis revealed thatLOC_Os06g04200, also known asWx, was the candidate gene forqFC6. Complementation and knockout transgenic lines revealed thatWxnegatively regulates crude fat content. Lipid composition and content analysis by gas chromatography and taste evaluation analysis showed thatFC6positively influenced bound lipids content and negatively affected both free lipids content and taste. Besides, higher free lipids content rice varieties exhibit more lustrous appearance after cooking and by adding extra oil during cooking could improve rice luster and taste score, indicating that higher free lipids content may make rice more lustrous and delicious. Together, we cloned a QTL coordinating rice crude fat content and eating quality and assisted in uncovering the genetic basis of rice lipid content and in the improvement of rice eating quality.