A rare Waxy allele coordinately improves rice eating and cooking quality and grain transparency∞

• 来源期刊: 植物学报（英文版）
• 年，卷（期）: 2021,（5）
• 所属期刊栏目: Molecular Physiology
• 页码范围: 889-901
• 页数: 13页
• 语种: 英文

摘要

In rice (Oryza sativa),amylose content (AC) is the major factor that determines eating and cooking quality (ECQ).The diversity in AC is largely attributed to natural allelic variation at the Waxy (Wx)locus.Here we identified a rare Wx allele,Wxmw,which combines a favorable AC,improved ECQ and grain transparency.Based on a phylogenetic analysis of Wx genomic sequences from 370 rice accessions,we speculated that Wxmw may have derived from recombination between two important natural Wx alleles,Wxin and Wxb.We validated the effects of Wxmw on rice grain quality using both transgenic lines and near-isogenic lines (NILs).When introgressed into the japonica Nipponbare (NIP) background,Wxmw resulted in a moderate AC that was intermediate between that of NILs carrying the Wxb allele and NILs with the Wxmp allele.Notably,mature grains of NILs fixed for Wxmw had an improved transparent endosperm relative to soft rice.Further,we introduced Wxmw into a high-yielding japonica cultivar via molecular marker-assisted selection: the introgressed lines exhibited clear improvements in ECQ and endosperm transparency.Our results suggest that Wxmw is a promising allele to improve grain quality,especially ECQ and grain transparency of high-yielding japonica cultivars,in rice breeding programs.