Allelic variations in the soluble starch synthase II gene family result in changes of grain quality and starch properties in rice (Oryza sativa L.)
Allelic variations in the soluble starch synthase II gene family result in changes of grain quality and starch properties in rice (Oryza sativa L.)
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可溶性淀粉合酶 II 基因家族的等位基因变异导致水稻 (Oryza sativa L.) 谷物品质和淀粉特性的变化
DOI：
10.1017/s0021859615001331
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发表时间：
2017-01-01
影响因子：
2
通讯作者：
Yan, C. J.
中科院分区：
文献类型：
--
作者：
Fan, X. Y.;Guo, M.;Yan, C. J.
可溶性淀粉合酶II（SSII）在淀粉的生物合成中起重要作用，在大米中，它由SSII-1，SSII-2和SSII-3编码的三种同工型组成。但是，各种SSII等位基因对晶粒质量的遗传作用尚未系统地表征。在本研究中，来自Japonica品种Suyunuo的SSII-1，SSII-2和SSII-3（SSII-3（SSII-3）基因座的Japonica等位基因通过分子标记的选择分别通过典型的Indica Crintrar，Guichao2，Guichao2，通过分子标记辅助的选择侵入。回交，产生三组近乎异构线（NILS）。谷物质量和淀粉性能分析表明，NIL-SSII-3（J）在以下参数中表现出显着降低：直链淀粉含量，平均颗粒大小以及挫折粘度和一致性；但是峰值粘度，热糊状粘度，胶质化温度和相对结晶度的增加。此外，与NIL-SSII-3（i）（Guochao2）相比，短链氨基蛋白链和分支程度的比例也增加了。在NIL-SSII-1（J）中观察到了类似的影响，并且揭示了淀粉的精细结构（颗粒大小）的某些改变。但是，NIL-SSII-2（J）对晶粒质量和淀粉特性没有显着影响。简而言之，在SSII基因家族中，功能多样性发生在SSII-1和SSII-3上，而不是SSII-2。因此，似乎应该将更多的关注引向SSII-1和SSII-3基因座，以改善米饭的饮食和烹饪质量。
Soluble starch synthase II (SSII) plays an important role in the biosynthesis of starch and in rice it consists of three isoforms encoded by SSII-1, SSII-2 and SSII-3. However, the genetic effects of various SSII alleles on grain quality have not been systematically characterized. In the present study, the japonica alleles on SSII-1, SSII-2 and SSII-3 (SSIIa) loci from a japonica cultivar, Suyunuo, were respectively introgressed by molecular marker-assisted selection into a typical indica cultivar, Guichao2, through successive backcrossing, generating three sets of near-isogenic lines (NILs). Grain quality and starch property analysis showed that NIL-SSII-3(j) exhibited significant decreases in the following parameters: amylose content, average granule size, and setback viscosity and consistency; but increases in peak viscosity, hot paste viscosity, gelatinization temperature and relative crystallinity. Moreover, the proportion of short amylopectin chains and branching degree also increased when compared with those of NIL-SSII-3(i) (Guochao2). Similar effects were observed in NIL-SSII-1(j), and certain alterations in the fine structure of starch (granule size) were revealed. However, NIL-SSII-2(j) did not exert significant effect on grain quality and starch properties. In brief, among the SSII gene family, the functional diversity occurred on SSII-1 and SSII-3, and not on SSII-2. Therefore, it appears that more attention should be directed to SSII-1 and SSII-3 loci for improving the eating and cooking quality of rice.