Crop Journal (Dec 2024)
Adjusting the amylose content of semi-glutinous japonica rice by genome editing of uORF6 in the Wx gene
- Kai Lu,
- Yadong Zhang,
- Lei He,
- Cheng Li,
- Wenhua Liang,
- Tao Chen,
- Qingyong Zhao,
- Zhen Zhu,
- Ling Zhao,
- Chunfang Zhao,
- Xiaodong Wei,
- Shu Yao,
- Lihui Zhou,
- Qiaoquan Liu,
- Cailin Wang
Affiliations
- Kai Lu
- Institute of Food Crops, Jiangsu Academy of Agricultural Sciences/National Center of Technology Innovation for Saline-Alkali Tolerant Rice, Nanjing 210014, Jiangsu, China; Key Laboratory of Plant Functional Genomics of the Ministry of Education/Zhongshan Biological Breeding Laboratory/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, College of Agriculture, Yangzhou University, Yangzhou 225009, Jiangsu, China
- Yadong Zhang
- Institute of Food Crops, Jiangsu Academy of Agricultural Sciences/National Center of Technology Innovation for Saline-Alkali Tolerant Rice, Nanjing 210014, Jiangsu, China
- Lei He
- Institute of Food Crops, Jiangsu Academy of Agricultural Sciences/National Center of Technology Innovation for Saline-Alkali Tolerant Rice, Nanjing 210014, Jiangsu, China
- Cheng Li
- Institute of Food Crops, Jiangsu Academy of Agricultural Sciences/National Center of Technology Innovation for Saline-Alkali Tolerant Rice, Nanjing 210014, Jiangsu, China
- Wenhua Liang
- Institute of Food Crops, Jiangsu Academy of Agricultural Sciences/National Center of Technology Innovation for Saline-Alkali Tolerant Rice, Nanjing 210014, Jiangsu, China
- Tao Chen
- Institute of Food Crops, Jiangsu Academy of Agricultural Sciences/National Center of Technology Innovation for Saline-Alkali Tolerant Rice, Nanjing 210014, Jiangsu, China
- Qingyong Zhao
- Institute of Food Crops, Jiangsu Academy of Agricultural Sciences/National Center of Technology Innovation for Saline-Alkali Tolerant Rice, Nanjing 210014, Jiangsu, China
- Zhen Zhu
- Institute of Food Crops, Jiangsu Academy of Agricultural Sciences/National Center of Technology Innovation for Saline-Alkali Tolerant Rice, Nanjing 210014, Jiangsu, China
- Ling Zhao
- Institute of Food Crops, Jiangsu Academy of Agricultural Sciences/National Center of Technology Innovation for Saline-Alkali Tolerant Rice, Nanjing 210014, Jiangsu, China
- Chunfang Zhao
- Institute of Food Crops, Jiangsu Academy of Agricultural Sciences/National Center of Technology Innovation for Saline-Alkali Tolerant Rice, Nanjing 210014, Jiangsu, China
- Xiaodong Wei
- Institute of Food Crops, Jiangsu Academy of Agricultural Sciences/National Center of Technology Innovation for Saline-Alkali Tolerant Rice, Nanjing 210014, Jiangsu, China
- Shu Yao
- Institute of Food Crops, Jiangsu Academy of Agricultural Sciences/National Center of Technology Innovation for Saline-Alkali Tolerant Rice, Nanjing 210014, Jiangsu, China
- Lihui Zhou
- Institute of Food Crops, Jiangsu Academy of Agricultural Sciences/National Center of Technology Innovation for Saline-Alkali Tolerant Rice, Nanjing 210014, Jiangsu, China
- Qiaoquan Liu
- Key Laboratory of Plant Functional Genomics of the Ministry of Education/Zhongshan Biological Breeding Laboratory/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, College of Agriculture, Yangzhou University, Yangzhou 225009, Jiangsu, China; Corresponding authors.
- Cailin Wang
- Institute of Food Crops, Jiangsu Academy of Agricultural Sciences/National Center of Technology Innovation for Saline-Alkali Tolerant Rice, Nanjing 210014, Jiangsu, China; Corresponding authors.
- Journal volume & issue
-
Vol. 12,
no. 6
pp. 1806 – 1811
Abstract
Amylose content, the key determinant of rice eating and cooking quality, is regulated primarily by the Waxy (Wx) gene. We adjusted the amylose content and transparency of semi-glutinous japonica rice carrying the Wxmp allele by genome editing of upstream open reading frame 6 (uORF6) of Wx.
