SNP in starch biosynthesis genes associated with nutritional and functional properties of rice

被引：81

作者：

Kharabian-Masouleh, Ardashir ^{[2
]}

Waters, Daniel L. E. ^{[2
]}

Reinke, Russell F. ^{[3
,4
,5
]}

Ward, Rachelle ^{[6
]}

Henry, Robert J. ^{[1
]}

机构：

[1] Univ Queensland, QAAFI, Brisbane, Qld 4072, Australia

[2] So Cross Univ, So Cross Plant Sci, Lismore, NSW 2480, Australia

[3] Natl Inst Crop Sci NICS RDA, Int Rice Res Inst, Suwon 441857, South Korea

[4] Charles Sturt Univ, NSW DPI, Wagga Wagga Agr Inst, Wagga Wagga, NSW 2650, Australia

[5] EH Graham Ctr Agr Innovat, NSW Dept Primary Ind, Wagga Wagga, NSW 2650, Australia

[6] Yanco Agr Inst, Yanco, NSW 2703, Australia

来源：

SCIENTIFIC REPORTS | 2012年 / 2卷

基金：

澳大利亚研究理事会;

关键词：

SINGLE-NUCLEOTIDE POLYMORPHISMS; WAXY GENE; ANTISENSE INHIBITION; RESISTANT STARCH; SYNTHASE-IIA; AMYLOSE; EXPRESSION; RETROGRADATION; GELATINIZATION; IDENTIFICATION;

D O I：

10.1038/srep00557

中图分类号：

O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

Starch is a major component of human diets. The relative contribution of variation in the genes of starch biosynthesis to the nutritional and functional properties of the rice was evaluated in a rice breeding population. Sequencing 18 genes involved in starch synthesis in a population of 233 rice breeding lines discovered 66 functional SNPs in exonic regions. Five genes, AGPS2b, Isoamylase1, SPHOL, SSIIb and SSIVb showed no polymorphism. Association analysis found 31 of the SNP were associated with differences in pasting and cooking quality properties of the rice lines. Two genes appear to be the major loci controlling traits under human selection in rice, GBSSI (waxy gene) and SSIIa. GBSSI influenced amylose content and retrogradation. Other genes contributing to retrogradation were GPT1, SSI, BEI and SSIIIa. SSIIa explained much of the variation in cooking characteristics. Other genes had relatively small effects.

引用

页数：9

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