Fu Yuhao, Hua Yonghuan, Luo Tingting, Liu Chunyan, Zhang Baoli, Zhang Xingyu, Liu Yiping, Zhu Zizhong, Tao Yang, Zhu Zhongyan, Li Ping, Zhu Jun
State Key Laboratory of Southwestern Chinese Medicine Resources, Innovative Institute of Chinese Medicine and Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China; State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Rice Research Institute of Sichuan Agricultural University, Chengdu 611137, China.
State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Rice Research Institute of Sichuan Agricultural University, Chengdu 611137, China; Meishan Dongpo District Agricultural and Rural Bureau, Meishan 620000, China.
Carbohydr Polym. 2023 Apr 15;306:120595. doi: 10.1016/j.carbpol.2023.120595. Epub 2023 Jan 16.
Waxy rice, which lacks amylose, is an important variant in rice, and its starches have been widely used. New waxy rice varieties generated via the CRISPR/Cas9 gene-editing system is described. Herein, four waxy rice starches with different physicochemical properties were successfully obtained by the CRISPR/Cas9 editing Waxy (Wx) gene. The results showed that the amylose content (AC) of wx mutant starches ranged from 0.26 to 1.78 %, and CZBwx1 starches had the best gel consistency and highest water solubility among all wx mutants. Mutations of Wx allele produced more short-chains (degree of chain polymerization (DP) 6-11), and less medium- and long-chains (DP12-70) than that of Wx, while the AC of Wx allele mutants was higher than the mutations of Wx allele. The gelatinization temperature (GT) of wx mutant starches was higher than that of wx mutant starches. Moreover, we found that the GT and amylopectin fine structure type of waxy rice starch did not change after Wx gene editing. Based on these findings, it is possible to produce waxy rice starch with different physicochemical properties, containing target GT and chain length distributions of amylopectin.
缺乏直链淀粉的糯稻是水稻中的一个重要变种，其淀粉已被广泛应用。本文描述了通过CRISPR/Cas9基因编辑系统产生的新型糯稻品种。在此，通过CRISPR/Cas9编辑糯性（Wx）基因成功获得了四种具有不同理化性质的糯稻淀粉。结果表明，wx突变体淀粉的直链淀粉含量（AC）在0.26%至1.78%之间，且CZBwx1淀粉在所有wx突变体中具有最佳的凝胶稠度和最高的水溶性。与Wx相比，Wx等位基因的突变产生了更多的短链（聚合度（DP）6 - 11），而中链和长链（DP12 - 70）较少，而Wx等位基因突变体的AC高于Wx等位基因的突变。wx突变体淀粉的糊化温度（GT）高于wx突变体淀粉。此外，我们发现Wx基因编辑后糯稻淀粉的GT和支链淀粉精细结构类型没有改变。基于这些发现，有可能生产出具有不同理化性质、含有目标GT和支链淀粉链长分布的糯稻淀粉。
