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SSS1 gene may improve the eating quality by changing the starch composition in rice grain
- 언어ENG
- URLhttps://db.koreascholar.com/Article/Detail/297885
An increasing preference for good eating quality of rice among consumers has become one of the important considerations in rice breeding. Amylose content of starch is one of the important factors of rice eating quality. Amylose composition is determined by the relative activity of soluble starch synthase (SSS) and granule-bound starch synthase (GBSS). This study focuses on modifying the expression of SSS1 gene which is responsible for amylopectin and amylose synthesis in rice by using RNA interference (RNAi) and antisense technology. The transgenic rice plants showed various amylose content (9-17%) in rice seed. Candidate rice lines were selected according to PCR, RNA expression and amylose contents analyses. A semi-quantitative RT-PCR was carried out to determine the expression level of SSS1 gene at several time points after the flowering of transgenic plants. Downregulation of SSS1 gene in transgenic rices was evident in the decreasing expression in rice grains over time. Accordingly, SEM micrographs analysis revealed uniform size with smooth curves starch granules in downregulation rice lines, in contrast with the non-uniform granules in wild type.
