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<正>研究发现控制水稻粒形和稻米品质的重要基因近日,中国科学院遗传与发育生物学研究所傅向东研究员领导的团队从优质杂交水稻不育系泰丰A中成功分离并克隆了一个控制水稻粒形和提升稻米品质的重要基因GW7。这一基因能通过改变细胞分裂模式,让稻米变得更为细长,有效地减少垩白率和垩白面积,从而提高稻米在外观、口感等方面的     

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<正>中科院发现控制水稻粒形和稻米品质的重要基因中国科学院遗传与发育生物学研究所傅向东研究员领导的团队在水稻品质和产量协同遗传改良的研究中取得重要进展,从优质杂交水稻不育系泰丰A中成功分离并克隆了一个控制水稻粒形和提升稻米品质的重要基因GW7。这一基因能通过改变细胞分裂模式,让稻米变得更为细长,有效地减少垩白率和垩白面积,从而提高稻米     

水稻垩白相关基因及其功能的研究进展

水稻是我国最重要的粮食作物之一,高垩白性状严重降低了稻米的食用与加工品质。水稻的垩白性状主要由遗传控制,并受环境因素的影响。降低稻米的垩白含量是水稻育种改良的重要目标。近年来,研究者们揭示了多个与垩白相关的遗传学机制。本文从能量产生、能量物质分配、淀粉合成和淀粉体堆积结构等途径综述了水稻垩白性状相关基因及其遗传特性的最新研究进展,从而为水稻垩白形成的机理研究与稻米品质遗传改良提供参考。     

水稻营养品质的改良

稻米是我国的主要食粮 ,但其蛋白质含量低、营养不够全面 ,满足不了人们对营养的需求。长期以来 ,人们一直采用传统的育种方法来选育高蛋白质的水稻新品种 ,但收效不大。近年来 ,水稻遗传转化技术的飞速发展和不断完善 ,应用生物技术改良水稻营养品质已逐步变为现实 ,并显示出诱人的前景。综述了利用生物技术进行水稻营养品质改良的途径、研究进展 ,并指出在水稻营养品质改良中存在的问题及解决途径。     

绿色优质高产水稻新品种的选育与应用

该团队针对长江上游稻作生态特点及水稻生产中存在的问题,开展了绿色优质高产新品种的培育研究。先后发掘出与稻飞虱抗性、产量、品质性状相关的基因/QTL;研发了稻米品质、稻瘟病抗性、稻飞虱抗性、磷高效利用、抗旱性、抗倒伏等绿色性状的改良技术;创制出兼具优质、高配合力、抗稻瘟病、抗飞虱等优良性状的新材料;培育出适合长江上游生态条件的绿色优质高产新品种并在生产上推广应用。     

水稻基因设计育种

本书系统地介绍了水稻转基因技术、花药培养、分子标记辅助育种和基因组辅助育种的基本原理和方法,阐述了水稻产量性状、抗病虫性、抗逆性状、营养品质和特异种质的遗传研究及分子育种的最新进展、水稻基因设计育种数据库建设和水稻基因设计育种的展望,反映了在水稻分子育种方面获得的成果。全书共分12章,各章节前后呼应,     

应用CRISPR/Cas9技术创制低直链淀粉含量水稻种质

Wx基因直接控制水稻胚乳直链淀粉的合成,进而影响胶稠度等多个品质指标,是控制稻米食味的主效基因。适当降低稻米的直链淀粉含量可改善稻米品质。吉丰B是籼型优质杂交稻保持系,直链淀粉含量偏高,影响组配后代的食味品质。本研究以吉丰B为试验材料,对Wx基因编码区上游序列进行编辑,以期获得Wx基因表达下调,直链淀粉含量降低的水稻种质。以农杆菌为介导进行转基因,获得9个转基因株系,从后代中筛到2个大片段缺失的变异株系L8和L9。它们的Wx基因表达大幅下调,直链淀粉含量极显著降低,胶稠度和食味品质也有所改善。L8和L9糙米外观有很大差异,L8与糯米相近,L9与粘米类似。综上所述,本研究利用CRISPR/Cas9技术编辑Wx基因编码区上游序列,获得两份低直链淀粉含量水稻种质,该结果为稻米品质改良研究提供了参考。     

中国水稻遗传育种历程与展望

我国的水稻育种经历了矮化育种、杂种优势利用和绿色超级稻培育3次飞跃,其间伴随矮化育种(第一次绿色革命)、三系杂交稻培育、二系杂交稻培育、亚种间杂种优势利用、理想株型育种和绿色超级稻培育等6个重要历程。育种目标从唯产量是举到高抗、优质和高产并重,育种理念从高产优质逐步提升为“少投入,多产出,保护环境”。水稻功能基因组研究为第二次绿色革命准备了大量的有重要利用价值的基因,水稻育种正迈向设计育种的新时代。基因组选择技术和转基因技术将为培育“少打农药,少施化肥,节水抗旱,优质高产” 绿色超级稻保驾护航。本文对我国水稻遗传育种的发展历程进行了概括,指出了各种育种方法和育种技术的优缺点,系统介绍了水稻细胞质雄性不育和光温敏雄性核不育以及籼粳杂种不育的分子机制的研究进展,综述了水稻株型、穗型、粒形和养分高效利用相关的重要功能基因,阐明了产量与开花期联动的关系,凸显了我国水稻基础研究在国际上的重要地位。特别指出,近年来,我国水稻生产方式发生了或正在发生巨大变革,育种理念也要与时俱进。未来,杂交育种技术要与现代育种技术紧密结合,选育水稻品种不仅要满足市场需求,而且更要具备绿色健康的特点,同时还要适应新耕作制度和新耕作方法。     

采用基因工程技术提高水稻铁营养品质的策略

文章介绍采用基因工程技术提高水稻铁营养品质的策略（包括导入铁吸收相关基因促进水稻对铁的吸收,导入金属结合蛋白基因提高水稻中铁的贮存量,降低稻米中铁吸收抑制因子和增加铁吸收促进因子以提高铁元素的生物有效性等）的研究进展。     

转基因技术改良稻米淀粉品质的研究进展

淀粉是稻米胚乳的主要组成成分, 而淀粉含量和性质的差异又直接决定稻米的品质。早期关于稻米淀粉的研究局限于其组成成分、品种间含量的差异以及稻米淀粉合成的经典遗传学方面。随着现代分子生物学和转基因技术的发展, 稻米品质、淀粉的生物合成及其分子调控成为研究热点。随着淀粉合成相关基因的克隆、分子特性及其表达调控的研究取得了较大进展, 人们也开始尝试利用现代基因工程技术, 高效地改良稻米品质, 如提高或降低淀粉含量及改变支链淀粉的结构。本文从综述稻米淀粉的组成、结构和淀粉合成相关酶的研究进展入手, 探讨了转基因技术改良稻米品质的研究进展和发展前景。     

Advances to improve the eating and cooking qualities of rice by marker-assisted breeding

The eating and cooking qualities of rice are heavily emphasized in breeding programs because they determine market values and they are the appealing attributes sought by consumers. Conventional breeding has developed traditional varieties with improved eating and cooking qualities. Recently, intensive genetic studies have pinpointed the genes that control eating and cooking quality traits. Advances in genetic studies have developed molecular techniques, thereby allowing marker-assisted breeding (MAB) for improved eating and cooking qualities in rice. MAB has gained the attention of rice breeders for the advantages it can offer that conventional breeding cannot. There have been successful cases of using MAB to improve the eating and cooking qualities in rice over the years. Nevertheless, MAB should be applied cautiously given the intensive effort needed for genotyping. Perspectives from conventional breeding to marker-assisted breeding will be discussed in this review for the advancement of the eating and cooking qualities of fragrance, amylose content (AC), gel consistency (GC) and gelatinization temperature (GT) in rice. These four parameters are associated with eating and cooking qualities in rice. The genetic basis of these four parameters is also included in this review. MAB is another approach to rice variety improvement and development in addition to being an alternative to genetic engineering. The MAB approach shortens the varietal development time, and is therefore able to deliver improved rice varieties to farmers within a shorter period of time.     

转基因技术在玉米遗传育种中的应用

玉米转基因育种是通过基因转移方法创造玉米新种质或新品种。将转基因技术与玉米常规育种技术相结合,能尽快地培育出符合育种目标的新品种,带来了育种水平的提高、创新和突破,加快了玉米育种进程。论述了转基因技术在玉米育种中的主要应用方法、研究进展及应用现状。随着转基因技术的飞速发展及其研究的日趋成熟,转基因技术在拓宽玉米种质资源、提高杂交种的抗逆性、抗病虫性、提高产量和品质等方面将发挥更大的作用,应用前景广阔。     

花生抗病基因分离克隆研究进展

花生是重要的油料作物和经济作物。近年来多种病害严重威胁着花生产业的发展,筛选花生抗病基因并对其进行研究成为花生抗性育种的新热点。结合抗病基因分离克隆在花生育种工作和遗传研究等领域逐渐显现的广阔前景,我们简要综述了国内外花生抗病基因分离克隆的研究现状,介绍了抗病基因分离克隆的类型及特点,并探讨了今后的研究方向。     

Morpho-Physiological Aspects of Productivity and Quality in Squash and Pumpkins (Cucurbita spp.)

Squash and pumpkins are important horticultural crops worldwide, but there has been relatively little research to systematically describe yield components and improve productivity in this species. This review outlines some of the basic growth-analysis techniques for describing different aspects of productivity and attempts to summarize investigations on physiological, morphological, and ecological aspects of productivity and the relationship of these factors to eating quality in the three most important domesticated species of Cucurbita—C. pepo, C. maxima, and C. moschata. The emphasis of this review is on components of yield that can be modified either by selective breeding or through use of cultural techniques. Increasing economic crop yield while also balancing the needs to maintain and improve culinary qualities of the edible product will also be discussed. The bush phenotype is being increasingly exploited in new cultivar development. Advantages and disadvantages of using bush genotypes in cultivar development are addressed. In addition, because of increasing use of Cucurbita seeds for vegetable oils, snackseeds, and pharmaceutical purposes, physiological components of seed yield are also discussed.     

小麦HMW谷蛋白亚基基因克隆研究进展

高分子量麦谷蛋白亚基 (HMW GS)作为小麦胚乳中的重要贮藏蛋白 ,其组成及含量对小麦面粉的烘烤品质具有重要的决定作用。因此 ,改变小麦中HMW 谷蛋白的组成及含量是小麦品质改良的主要内容。而定向克隆小麦HMW GS基因则为利用基因工程方法改良小麦品质提供新的基因资源 ,从而为优质小麦的发展起到积极的推动作用。综述了近 2 0年来国内外小麦HMW GS基因克隆的研究进展 ,并讨论了近年来发展起来的一些新的基因克隆方法及其在小麦HMW GS基因克隆上的应用前景。     

提高植物磷营养效率（候选）基因研究进展

低磷限制植物产量提高和品质改良是全球亟待解决的土壤养分问题之一,利用现代转基因技术结合常规育种手段培育磷高效新品种是解决这一问题的有效途径。目前,已有百余个磷营养效率候选基因被克隆,但真正用于植物转基因育种实践的却寥寥无几,且进展缓慢。究其原因可能是由于现有候选基因种类繁杂且未系统分类,有些基因的功能尚未明确,缺少克隆与育种交流平台等问题。鉴于此,本文将目前已克隆的植物磷营养效率候选基因按照其功能不同进行分析,对基因的生物学功能及其潜在应用价值进行归纳总结。这不仅为分子生物学家选择目标基因,解析植物磷高效分子机制提供参考,同时为育种学家进行基因转化,培育磷高效新品种搭建平台。     

The origin of Wxla provides new insights into the improvement of grain quality in rice

Appearance and taste are important factors in rice (Oryza sativa) grain quality. Here, we investigated the taste scores and related eating‐quality traits of 533 diverse cultivars to assess the relationships between—and genetic basis of—rice taste and eating‐quality. A genome‐wide association study highlighted the Wx gene as the major factor underlying variation in taste and eating quality. Notably, a novel waxy (Wx) allele, Wx^la, which combined two mutations from Wx^b and Wxⁱⁿ, exhibited a unique phenotype. Reduced GBSSI activity conferred Wx^la rice with both a transparent appearance and good eating quality. Haplotype analysis revealed that Wx^la was derived from intragenic recombination. In fact, the recombination rate at the Wx locus was estimated to be 3.34 kb/cM, which was about 75‐fold higher than the genome‐wide mean, indicating that intragenic recombination is a major force driving diversity at the Wx locus. Based on our results, we propose a new network for Wx evolution, noting that new Wx alleles could easily be generated by crossing genotypes with different Wx alleles. This study thus provides insights into the evolution of the Wx locus and facilitates molecular breeding for quality in rice.     

小麦谷蛋白亚基基因的PCR鉴定及其在品质改良中的应用

小麦谷蛋白是胚乳中的主要贮藏蛋白,对面包品质具有重要作用。因此,改变品种的谷蛋白等位基因组成是品质改良的主要内容,而谷蛋白亚基基因的选择手段是决定品质育种成效的关键。本文介绍了近年来发展起来的小麦谷蛋白亚基基因PCR分子鉴定技术,通过与传统SDSPAGE方法的比较,总结了PCR技术应用于谷蛋白基因鉴定和品质改良计划的优越性及其研究进展,并讨论了分子标记技术在小麦品质改良计划中的应用前景及今后的研究方向。     

ALK, the key gene for gelatinization temperature, is a modifier gene for gel consistency in rice

Gelatinization temperature (GT) is an important parameter in evaluating the cooking and eating quality of rice. Indeed, the phenotype, biochemistry and inheritance of GT have been widely studied in recent times. Previous map-based cloning revealed that GT was controlled by ALK gene, which encodes a putative soluble starch synthase II-3. Complementation vector and RNAi vector were constructed and transformed into Nipponbare mediated by Agrobacterium. Phenotypic and molecular analyses of transgenic lines provided direct evidence for ALK as a key gene for GT. Meanwhile, amylose content, gel consistency and pasting properties were also affected in transgenic lines. Two of four nonsynonymous single nucleotide polymorphisms in coding sequence of ALK were identified as essential for GT. Based on the single nucleotide polymorphisms (SNPs), two new sets of SNP markers combined with one cleaved amplified polymorphic sequence marker were developed for application in rice quality breeding.     

水稻籽粒灌浆速率的分子机制与遗传调控研究进展

水稻(Oryza sativa)的高产优质是我国粮食安全的重要保障,也是育种家一直追求的目标。水稻籽粒灌浆速率(GFR)是一个重要而复杂的农艺性状,直接影响籽粒充实度、粒重和米质。目前,快速灌浆的优良水稻品种缺乏,可供育种利用的相关优异基因资源有限,已成为制约水稻产量和品质进一步提高的瓶颈。相对于水稻的其它农艺性状,G...