Rice Soluble Starch Synthase I: Allelic Variation, Expression, Function, and Interaction With Waxy.
Rice Soluble Starch Synthase I: Allelic Variation, Expression, Function, and Interaction With Waxy.
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水稻可溶性淀粉合酶 I：等位基因变异、表达、功能以及与 Waxy 的相互作用
DOI：
10.3389/fpls.2018.01591
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发表时间：
2018
影响因子：
5.6
通讯作者：
Liu Q
中科院分区：
文献类型：
--
作者：
Li Q;Liu X;Zhang C;Jiang L;Jiang M;Zhong M;Fan X;Gu M;Liu Q
淀粉由直链淀粉和支链淀粉组成，是稻米品质的关键决定因素。直链淀粉受蜡质（Wx）基因调控，而支链淀粉由多种酶协同作用，包括8种可溶性淀粉合成酶（SSSs），其中SSSI在谷类胚乳的总SSS活性中约占70%。尽管在理解SSSI基因表达和功能方面已经取得了很大进展，但等位基因变异及其对基因表达、稻米理化性质和品质以及与Wx基因相互作用的影响仍不清楚。在此，利用5种不同的分子标记分析了165个水稻品种的SSSI核苷酸多态性，其中3种位于SSSI启动子中，这可能是导致籼稻亚种中SSSIi等位基因比粳稻亚种中SSSIj等位基因表达更高的原因。SSSI启动子 - β - 葡萄糖醛酸苷酶（β - GUS）分析结果与表达结果一致。此外，对日本晴（Nip）背景下的近等基因系（NILs）分析表明，Nip（SSSIi）和Nip（SSSIj）在热特性、胶稠度（GC）和颗粒晶体结构方面存在差异。在粳稻和籼稻背景下利用SSSI - RNA干扰（RNAi）构建体降低SSSI表达，除胶稠度外，大多数测试的理化特性都发生了一致的变化。此外，食味值分析（TVA）表明，在籼稻中引入SSSI等位基因或在粳稻品种中降低SSSI表达显著降低了综合食味值，这与粳稻相对于籼稻的优良口感一致。此外，为了测试SSSI与不同Wx等位基因之间的潜在相互作用，在籼稻品种龙特甫（LTF）背景下构建了Wx位点内的3个近等基因系，分别命名为LTF（Wxa）、LTF（Wxb）和LTF（wx）。还将SSSI - RNAi构建体引入这3个近等基因系中，理化分析证实，只有在Wxa和Wxb背景下，降低SSSI表达才会显著增加稻米的表观直链淀粉含量（AAC），并且在近等基因系中胶稠度发生了不同的变化。因此，SSSI变异对稻米品质的影响还取决于它与其他因素的相互作用，尤其是Wx基因。这些发现为未来培育具有优良食用和蒸煮品质的水稻提供了基础知识。
Starch, which is composed of amylose and amylopectin, is the key determinant of rice quality. Amylose is regulated by the Waxy (Wx) gene, whereas amylopectin is coordinated by various enzymes including eight soluble starch synthases (SSSs), of which SSSI accounts for ∼70% of the total SSS activity in cereal endosperm. Although great progress has been made in understanding SSSI gene expression and function, allelic variation and its effects on gene expression, rice physicochemical properties and qualities, and interactions with the Wx gene remain unclear. Herein, SSSI nucleotide polymorphisms were analyzed in 165 rice varieties using five distinct molecular markers, three of which reside in an SSSI promoter and might account for a higher expression of the SSSIi allele in indica ssp. than of the SSSIj allele in japonica ssp. The results of SSSI promoter-Beta-Glucuronidase (β-GUS) analysis were consistent with the expression results. Moreover, analysis of near isogenic lines (NILs) in the Nipponbare (Nip) background showed that Nip (SSSIi) and Nip (SSSIj) differed in their thermal properties, gel consistency (GC), and granule crystal structure. Knockdown of SSSI expression using the SSSI-RNA interference (RNAi) construct in both japonica and indica backgrounds caused consistent changes in most tested physicochemical characteristics except GC. Moreover, taste value analysis (TVA) showed that introduction of the SSSI allele in indica or knockdown of SSSI expression in japonica cultivars significantly reduced the comprehensive taste value, which was consistent with the superior taste of japonica against indica. Furthermore, to test the potential interaction between SSSI and different Wx alleles, three NILs within the Wx locus were generated in the indica cv. Longtefu (LTF) background, which were designated as LTF (Wxa), LTF (Wxb), and LTF (wx). The SSSI-RNAi construct was also introduced into these three NILs, and physiochemical analysis confirmed that the knockdown of SSSI significantly increased the rice apparent amylose content (AAC) only in the Wxa and Wxb background and caused different changes in GC in the NILs. Therefore, the effect of SSSI variation on rice quality also depends on its crosstalk with other factors, especially the Wx gene. These findings provide fundamental knowledge for future breeding of rice with premium eating and cooking qualities.
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影响因子：
6.9
作者：
Crofts N;Abe N;Oitome NF;Matsushima R;Hayashi M;Tetlow IJ;Emes MJ;Nakamura Y;Fujita N
通讯作者：
Fujita N
影响因子：
5.6
作者：
Lau WC;Rafii MY;Ismail MR;Puteh A;Latif MA;Ramli A
通讯作者：
Ramli A
影响因子：
10.7
作者：
Hirano, HY;Eiguchi, M;Sano, Y
通讯作者：
Sano, Y
影响因子：
4.3
作者：
Hirose, T;Terao, T
通讯作者：
Terao, T
影响因子：
13.8
作者：
Kharabian-Masouleh, Ardashir;Waters, Daniel L. E.;Henry, Robert J.
通讯作者：
Henry, Robert J.