Posttranslational Modification of Waxy to Genetically Improve Starch Quality in Rice Grain.
Posttranslational Modification of Waxy to Genetically Improve Starch Quality in Rice Grain.
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转译后修饰WAFR1基因改良稻米淀粉品质。
DOI：
10.3390/ijms22094845
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发表时间：
2021-05-03
影响因子：
5.6
通讯作者：
Zhang J
中科院分区：
文献类型：
--
作者：
Adegoke TV;Wang Y;Chen L;Wang H;Liu W;Liu X;Cheng YC;Tong X;Ying J;Zhang J
蜡质(Wx)基因编码颗粒结合淀粉合成酶(GBSS)，负责直链淀粉的生物合成，在决定食用和烹饪品质方面起着至关重要的作用。糯性基因同时控制着非糯性和糯性水稻的表型。大米淀粉可以通过降低或增加直链淀粉含量来改变为各种形式，这取决于消费者的偏好和地区。低直链淀粉大米因其柔软和粘稠的外观而受到消费者的青睐。除了下调和过度表达一个或多个基因之外，还有一种更好的改良作物的方法，可能是通过对调控它们的位点或调节酶进行翻译后修饰来实现的，因为它们具有重要意义。翻译后GBSSI修饰对超长单位链(ELCs)的影响在很大程度上仍不清楚。关于不同作物，如小麦、玉米和大麦，已有大量研究报道，但大米淀粉颗粒蛋白质组仍很大程度上是未知的。由于市场需求每天都在增加，以满足偏爱低直链淀粉大米的地区，特别是中国地区对低直链淀粉大米的市场需求，因此有必要通过对WX进行翻译后修饰来提高低直链淀粉水稻的产量。本文对糯米、淀粉特性、淀粉生物合成以及蜡质蛋白的翻译后修饰对稻米淀粉品质的遗传改良进行了综述。
The waxy (Wx) gene, encoding the granule-bound starch synthase (GBSS), is responsible for amylose biosynthesis and plays a crucial role in defining eating and cooking quality. The waxy locus controls both the non-waxy and waxy rice phenotypes. Rice starch can be altered into various forms by either reducing or increasing the amylose content, depending on consumer preference and region. Low-amylose rice is preferred by consumers because of its softness and sticky appearance. A better way of improving crops other than downregulation and overexpression of a gene or genes may be achieved through the posttranslational modification of sites or regulatory enzymes that regulate them because of their significance. The impact of posttranslational GBSSI modifications on extra-long unit chains (ELCs) remains largely unknown. Numerous studies have been reported on different crops, such as wheat, maize, and barley, but the rice starch granule proteome remains largely unknown. There is a need to improve the yield of low-amylose rice by employing posttranslational modification of Wx, since the market demand is increasing every day in order to meet the market demand for low-amylose rice in the regional area that prefers low-amylose rice, particularly in China. In this review, we have conducted an in-depth review of waxy rice, starch properties, starch biosynthesis, and posttranslational modification of waxy protein to genetically improve starch quality in rice grains.
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影响因子：
3.7
作者：
Bahaji A;Sánchez-López ÁM;De Diego N;Muñoz FJ;Baroja-Fernández E;Li J;Ricarte-Bermejo A;Baslam M;Aranjuelo I;Almagro G;Humplík JF;Novák O;Spíchal L;Doležal K;Pozueta-Romero J
通讯作者：
Pozueta-Romero J
影响因子：
4.6
作者：
Chen, Yi-Chi;Weng, Shuo-Chun;Tarng, Der-Cherng
通讯作者：
Tarng, Der-Cherng
影响因子：
3.5
作者：
Akihiro, Takashi;Umezawa, Taishi;Fujimura, Tatsuhito
通讯作者：
Fujimura, Tatsuhito
影响因子：
0.6
作者：
Ayabe, Sonoko;Kasai, Midori;Hatae, Keiko
通讯作者：
Hatae, Keiko
影响因子：
7.2
作者：
Cruz, Edward R.;Nguyen, Hung;Wallace, Ian S.
通讯作者：
Wallace, Ian S.