Ishimaru Tsutomu, Hirose Tatsuro, Matsuda Toshiaki, Goto Akitoshi, Takahashi Kazunari, Sasaki Haruto, Terao Tomio, Ishii Ryu-ichi, Ohsugi Ryu, Yamagishi Tohru
Graduate School of Agricultural and Life Sciences, The University of Tokyo, Yayoi, Bunkyo, Tokyo, 113-8657 Japan.
Plant Cell Physiol. 2005 Apr;46(4):620-8. doi: 10.1093/pcp/pci066. Epub 2005 Feb 8.
In rice, caryopses located at the base of the panicle have a lower growth rate than those at the tip of the panicle. The former and latter types of caryopses are called inferior and superior caryopses, respectively. Taking the different growth rate into consideration, sugar status and the expression of genes encoding carbohydrate-metabolizing enzymes in inferior caryopses were compared with those in superior caryopses. During the first 5 d after flowering, superior caryopses elongated rapidly, but inferior caryopses did not. At this phase, inferior caryopses had a low ratio of hexose to sucrose, high activity of acid invertase and the absence of the expression of the genes encoding the above enzymes except for two isoforms of cell wall invertase, OsCIN4 and INV1, in comparison with superior caryopses. At the start of caryopsis elongation in both superior and inferior caryopses, the hexose/sucrose ratio increased accompanied by gene expression of vacuolar invertase (INV3), sucrose synthase (RSus1) and ADP-glucose pyrophosphorylase (AGP-L2: D50317). Furthermore, the genes related to endospermal starch accumulation were expressed highly with the decrease in the hexose/sucrose ratio after its peak. Based on the comparison of superior and inferior caryopses, the possible mechanism of grain filling in rice is discussed.
在水稻中,位于稻穗基部的颖果生长速率低于位于稻穗顶端的颖果。前者和后者类型的颖果分别称为下位颖果和上位颖果。考虑到不同的生长速率,对下位颖果和上位颖果中的糖状态以及编码碳水化合物代谢酶的基因表达进行了比较。在开花后的前5天,上位颖果迅速伸长,但下位颖果没有。在此阶段,与上位颖果相比,下位颖果的己糖与蔗糖比值较低,酸性转化酶活性较高,并且除了细胞壁转化酶的两种同工型OsCIN4和INV1外,编码上述酶的基因均未表达。在上下位颖果开始颖果伸长时,己糖/蔗糖比值增加,同时液泡转化酶(INV3)、蔗糖合酶(RSus1)和ADP-葡萄糖焦磷酸化酶(AGP-L2:D50317)的基因表达也随之增加。此外,与胚乳淀粉积累相关的基因在己糖/蔗糖比值达到峰值后随着其降低而高度表达。基于上下位颖果的比较,讨论了水稻籽粒灌浆的可能机制。