聚合蜡质和抗条纹叶枯病基因水稻的分子标记辅助选择

以高蛋白、抗条纹叶枯病的红米水稻‘Kasalath’和本实验室培育的低直链淀粉含量、株型好、产量高的水稻‘上师大3号’为亲本进行杂交.利用蜡质基因(Waxy)在第1内含子5′端剪切位点上游55 bp处CT重复序列的重复数与直链淀粉含量呈负相关的特性,设计了1对SSR引物,利用与抗条纹叶枯病基因(Stv-b2)紧密连锁的...     

分子标记分析二十三种香型水稻十个食味品质相关基因的基因型

选取23种香型水稻品种为供试材料,利用分子标记检测方法,进行了10个与稻米食味品质相关基因：耽、SSII-3、SBE3、AGPiso、SSIII-2、AGPlar、P比、SSI、ISA、SSIV-2的基因型分析。结果发现,含有最好食味品质基因型的水稻是“2845”;其次是“松香早粳”、“苏沪香粳”、“B1”、“武运2645”、“通运粳”、“银香28”、“香粳49②”、“99983”、“W香99075”、“07-08”、“云粳优15”、“29185”、“南海318”：另外9种香稻,“大华香粳”、“武香14”、“香粳”、“Della光身稻”、“大粒香”、“泰国香稻”、“C香517”、“香稻1号”、“中香1号”都分别含有一些可能会影响稻米食味品质的基因型。开展本研究不仅能够使人们对这些香稻食味品质基因型有一个全面的认识,还可为今后利用分子标记辅助培育优良食味品质香稻新品种和亲本的选择提供重要的基因型信息。     

Comparison of eating quality and physicochemical properties between Japanese and Chinese rice cultivars

In this study, we evaluated 16 Japanese and Chinese rice cultivars in terms of their main chemical components, iodine absorption curve, apparent amylose content (AAC), pasting property, resistant starch content, physical properties, sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis, and enzyme activity. Based on these quality evaluations, we concluded that Chinese rice varieties are characterized by a high protein and the grain texture after cooking has high hardness and low stickiness. In a previous study, we developed a novel formula for estimating AAC based on the iodine absorption curve. The validation test showed a determination coefficient of 0.996 for estimating AAC of Chinese rice cultivars as unknown samples. In the present study, we developed a novel formulae for estimating the balance degree of the surface layer of cooked rice (A3/A1: a ratio of workload of stickiness and hardness) based on the iodine absorption curve obtained using milled rice.     

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.     

The three important traits for cooking and eating quality of rice grains are controlled by a single locus in an elite rice hybrid, Shanyou 63

The cooking and eating quality of the rice grain is one of the most serious problems in many rice-producing areas of the world. In this study, we conducted a molecular marker-based genetic analysis of three traits, amylose content (AC), gel consistency (GC) and gelatinization temperature (GT), that are the most important constituents of the cooking and eating quality of rice grains. The materials used in the analysis included F₂ seeds, an F_2:3 population, and an F₉ recombinant inbred-line population from a cross between the parents of ’Shanyou 63’, the most widely grown hybrid in rice production in China. Segregation analyses of these three generations showed that each of the three traits was controlled by a single Mendelian locus. Molecular marker-based QTL (quantitative trait locus) analyses, both by one-way analysis of variance using single marker genotypes and by whole-genome scanning with MAPMAKER/QTL, revealed a single locus that controls the expression of all three traits. This locus coincided with the Wx region on the short arm of chromosome 6, indicating that all three traits were either controlled by the Wx locus or by a genomic region tightly linked to this locus. This finding has provided clues to resolving the molecular bases of GC and GT in future studies. The results also have direct implications for the quality improvement of rice varieties. Received: 5 January 1999 / Accepted 30 January 1999     

Combining bacterial blight resistance and Basmati quality characteristics by phenotypic and molecular marker-assisted selection in rice

Bacterial Blight (BB) caused by Xanthomonas oryzae pv. oryzae is a major disease of rice in tropical Asia. Since all the Basmati varieties are highly susceptible and the disease is prevalent in the entire Basmati growing region of India, BB is a severe constraint in Basmati rice production. The present study was undertaken with the objective of combining the important Basmati quality traits with resistance to BB by a combination of phenotypic and molecular marker-assisted selection (MAS). Screening of 13 near-isogenic lines of rice against four isolates of the pathogen from Basmati growing regions identified the Xa4, xa8, xa13 and Xa21 effective against all the isolates tested. Two or more of these genes in combination imparted enhanced resistance as expressed by reduced average lesion length in comparison to individual genes. The two-gene pyramid line IRBB55 carrying xa13 and Xa21 was found equally effective as three/four gene pyramid lines. The two BB resistance genes present in IRBB55 were combined with the Basmati quality traits of Pusa Basmati-1 (PB-1), the most popular high yielding Basmati rice variety used as recurrent parent. Phenotypic selection for disease resistance, agronomic and Basmati quality characteristics and marker-assisted selection for the two resistance genes were carried out in BC₁F₁, BC₁F₂ and BC₁F₃ generations. Background analysis using 252 polymorphic amplified fragment length polymorphism (AFLP) markers detected 80.4 to 86.7% recurrent parent alleles in BC₁F₃ selections. Recombinants having enhanced resistance to BB, Basmati quality and desirable agronomic traits were identified, which can either be directly developed into commercial varieties or used as immediate donors of BB resistance in Basmati breeding programs.     

Functional analysis of starch-synthesis genes in determining rice eating and cooking qualities

Apparent amylose content (AAC), gel consistency (GC), and gelatinization temperature (GT) are recognized as the most important determinants of rice eating and cooking qualities. The contributions of major starch-synthesis genes to these three traits have been investigated in the three consecutive experiments. In an initial QTL mapping with 130 doubled haploid (DH) lines, derived from an inter-subspecific cross of ‘Nanjing11’/‘Balilla’, the major QTLs responsible for AAC, GC, and GT coincided with the Wx (granule-bound starch synthase gene), Wx, and Sss IIa (soluble starch synthase gene) loci, respectively. In the second experiment, contributions of the major starch-synthesis genes to AAC, GC, and GT variations were estimated by using a multiple linear regression analysis. As shown, the Wx locus was a principal determinant for both AAC and GC, and could account for 58.5% and 38.9% of the phenotypic variations, respectively; while the Sss IIa locus was associated with GT, and could explain 25.5% of the observed variation. Eventually, a F₂ population consisting of 501 individuals, derived from an inter-subspecific cross of the two sticky rice varieties ‘Suyunuo’ and ‘Yangfunuo 4’, was examined with gene-tagged markers. In the absence of the Wx gene, none of the starch-synthesis genes investigated could dominate the GC variation, however, the Sss IIa locus could also explain 25.1% of the GT variation. In summary, the Wx locus dominates the AAC variation, and meanwhile plays a major role in the GC variation. The Sss IIa locus is a major factor in explaining the GT variation. Apart from the major genes, other genetic factors may also contribute to the GC/GT variations.     

Mapping quantitative trait loci underlying the cooking and eating quality of rice using a DH population

The cooking and eating quality of rice has attracted more attention recently. In a comprehensive effort to unravel its genetic basis, we conducted a genome-wide analysis of six traits representing the cooking and eating quality of rice grain, namely, amylose content (AC), gel consistency (GC), gelatinization temperature (GT), water absorption (WA), cooked rice elongation (CRE) and volume expansion (VE) using a DH population derived from the anther culture of an F₁ hybrid between WYJ 2 (japonica) and Zhenshan 97B (indica). For each trait, one to three quantitative trait loci (QTL) were found, which were located on chromosomes 1, 2, 3, 6, 11. QTL analysis revealed a major QTL specifying GT, located at the interval RM276-RM121, which should be the same locus as the alkali degeneration gene (alk), while for each of the remaining five traits the QTL explaining the largest proportion of variance was located on the short arm of chromosome 6, centered at RM190 (found in the waxy gene). Our results, in combination with previous reports, further confirmed that either the waxy gene itself or a genomic region tightly linked to it plays a major role in determining the cooking and eating quality of rice.     

Endosperm enzyme activity is responsible for texture and eating quality of cooked rice grains in Japanese cultivars

Eating quality of cooked rice grains is an important determinant of its market price and consumer acceptance. To comprehensively assess the variation of eating-quality traits in 152 Japanese rice cultivars, we evaluated activities of eight endosperm enzymes related to degradation of starch and cell-wall polysaccharides. Endosperm enzyme activities showed a wide range of variations and were lower in recently developed cultivars than in landraces and old improved cultivars. Activities of most endosperm enzymes correlated significantly with the eating-quality score and surface texture of cooked rice grains. Principal component analysis revealed that rice cultivars with high eating-quality scores had high stickiness of the grain surface and low levels of endosperm enzyme activities. These results suggest that endosperm enzyme activities control texture and eating quality of cooked rice grains in Japanese rice cultivars.     

稻瘿蚊种群DNA指纹及水稻抗稻瘿蚊分子标记育种技术研究

文章综述经10年(1996~2005)研究建立的亚洲稻瘿蚊Orseolia oryzae Wood-Mason种群DNA指纹检测技术和水稻抗稻瘿蚊分子育种技术的研究成果。其核心技术包括5点:(1)在国际和国内首先用AFLP方法研究亚洲5国(中国,印度,斯里兰卡,尼泊尔和老挝)及广东省7个地点亚洲稻瘿蚊种群DNA指纹及其生物多样性;(2)分别用RAPD和微卫星SSR技术对来源于我国的水稻资源大秋其的抗亚洲稻瘿蚊基因Gm6进行精细定位;(3)分别用与Gm6基因紧密连锁的STS分子标记和SSR标记,建立了分子标记辅助选择(MAS)方法选育抗稻瘿蚊新品种的技术体系;(4)应用建立的分子标记辅助选育新技术选育出一批抗亚洲稻瘿蚊中国种群的新品系,创造出一批新种质,包括抗蚊18号、抗蚊软占等达国优3级的抗稻瘿蚊新品系6个;(5)将Gm6基因导入杂交稻恢复系,选育出4个抗稻瘿蚊两系杂交稻新组合培矮64S/KG18,培矮64S/KI41,培矮64S/AK7,培矮64S/03W16(国优2级)和1个三系杂交稻新组合抗蚊博优。其中江西省宁都市名林水稻研究所应用本研究鉴定出的带有Gm6基因的品系抗蚊青占作为抗性亲本,培育出的2个抗稻瘿蚊的两系杂交稻组合安两优青占和培两优抗占通过省级品种审定,率先选育出抗稻瘿蚊种群的杂交稻。该项研究成果为控制华南稻瘿蚊的灾害发生提供新的技术措施,选育的抗稻瘿蚊品种和新种质,在华南广为应用,取得显著的经济效益。     

稻米外观品质性状遗传与分子定位研究进展

稻米外观品质主要是指稻米的粒形、垩白、透明度和籽粒色泽等,它不仅直接影响到人们的喜好,还与其他品质性状诸如蒸煮食用、加工等密切相关。因此,外观品质对稻米的商品价值有着十分重要的影响。本文从经典遗传与现代分子生物学两个方面对稻米主要外观品质的遗传研究进展进行了较全面的综述,包括粒长、粒宽、长宽比、粒厚、垩白、透明度和籽粒色泽等。综合近年来的遗传研究结果发现,大多数稻米外观品质性状都是由数量基因控制的。利用分子标记技术已将控制外观品质的QTL（qualitative trait locus）定位在不同的染色体上,为下一步的稻米外观品质改良提供了有利条件。     

籼粳杂交稻籽粒库活性与其充实关系的研究

以两个籽粒充实程度不同的籼粳亚种间杂交稻ＰＣ３１１＊早献党１８（充实差）和测０３＊扬稻４号（充实好）材料,研究两组合的强、弱势粒发育过程中籽粒库活性与其充实之间的关系。结果表明：（１）充实好的亚杂组合强,、弱势粒干重、淀粉积累速率都盯应高于充实差的亚杂组合,两组合的强、弱势粒灌浆特性均表现异步型特征;（２）在灌浆早期,两亚杂组合强、弱热粒胚乳中蔗糖含量都比较高,且测扬要明显高于Ｐ早;在籽粒发育后期