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Improving rice eating and cooking quality by coordinated expression of the major starch synthesis-related genes, SSII and Wx, in endosperm

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Abstract

Key Message

Coordinated regulation of amylose and amylopectin synthesis via manipulation of SSII-2, SSII-3 and Wx expression in endosperm can improve rice eating and cooking quality.

Abstract

With increasing rice consumption worldwide, many researchers are working to increase the yield and improve grain quality, especially eating and cooking quality (ECQ). The rice ECQ is mainly controlled by the expression of starch synthesis-related genes (SSRGs) in endosperm. Although the Wx and SSII-3/SSIIa/ALK genes, two major SSRGs, have been manipulated to improve rice ECQ via various breeding approaches, new methods to further improve ECQ are desired. In our previous study, we enhanced rice ECQ by knocking down SSII-2 expression in the japonica Nipponbare cultivar (carrying the Wxb allele) via RNA interference. Herein, the SSII-2 RNAi was introduced into two Nipponbare-derived near-isogenic lines (NILs), Nip(Wxa) and Nip(wx), carrying Wxa and wx alleles respond for high and no amylose levels, respectively. Analysis of physicochemical properties revealed that the improved grain quality of SSII-2 RNAi transgenic lines was achieved by coordinated downregulating the expression of SSII-2, SSII-3 and Wx. To further confirm this conclusion, we generated ssii-2, ssii-3 and ssii-2ssii-3 mutants via CRISPR/Cas9 technique. The amylopectin structure of the resulting ssii-2sii-3 mutants was similar to that in SSII-2 RNAi transgenic lines, and the absence of SSII-2 decreased the amylose content, gelatinisation temperature and rapid visco-analyser profile, indicating essential roles for SSII-2 in the regulation of amylopectin biosynthesis and amylose content in rice endosperm. The effect of SSII-2 was seen only when the activity of SSII-3 was very low or lacking. Our study provides novel approaches and valuable germplasm resources for improving ECQ via plant breeding.

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Acknowledgements

This work was supported by National Natural Science Foundation of China (31825019 and 31901517), the Ministry of Agriculture of China (2016ZX08001006-005), the programs from Jiangsu Province Government (CX(20)3004 and PAPD), and Young Elite Scientists Sponsorship Program by China Association for Science and Technology (2018QNRC001).

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Authors and Affiliations

  1. Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, State Key Laboratory of Hybrid Rice, Key Laboratory of Plant Functional Genomics of the Ministry of Education, College of Agriculture, Yangzhou University, Yangzhou, 225009, China

    Lichun Huang, Zhengwen Gu, Zhuanzhuan Chen, Jiawen Yu, Rui Chu, Hongyan Tan, Dongsheng Zhao, Xiaolei Fan, Changquan Zhang, Qianfeng Li & Qiaoquan Liu

  2. Key Laboratory of Crop Genetics and Physiology of Jiangsu Province, Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province, Yangzhou University, Yangzhou, 225009, China

    Lichun Huang, Dongsheng Zhao, Xiaolei Fan, Changquan Zhang, Qianfeng Li & Qiaoquan Liu

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  1. Lichun Huang
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  2. Zhengwen Gu
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  10. Qianfeng Li
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Contributions

QQL, QFL and HL conceived the project; LH, ZG, ZC, JY, RC, HT, DZ and XF performed the experiments and analysed the data; LH, QQL and QFL wrote the manuscript.

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Correspondence to Qianfeng Li or Qiaoquan Liu.

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Huang, L., Gu, Z., Chen, Z. et al. Improving rice eating and cooking quality by coordinated expression of the major starch synthesis-related genes, SSII and Wx, in endosperm. Plant Mol Biol 106, 419–432 (2021). https://doi.org/10.1007/s11103-021-01162-8

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