The LCG1‐OsBP5/OsEBP89‐<i>Wx</i> module regulates the grain chalkiness and taste quality in rice
It is well known that the overall quality of japonica/geng rice is superior to that of indica/xian rice varieties. However, the molecular mechanisms underlying the quality disparities between these two subspecies of rice are still largely unknown. In this study, we have pinpointed a gene homologous to SLR1, termed LCG1, exhibiting significant expression during early caryopsis development and playing a specific role in regulating rice chalkiness and taste by affecting the accumulation of grain storage components, starch granule structure and chain length distribution of amylopectin. LCG1 physically interacts with OsBP5 and indirectly influences the expression of the amylose synthesis gene Waxy (Wx) by hindering the transcriptional activity of the OsBP5/OsEBP89 complex. Notably, sequence variations in the promoter region of LCG1 result in enhanced transcription in japonica rice accessions. This leads to elevated LCG1 expression in CSSL-LCG1<sup>Nip</sup>, thereby enhancing rice quality. Our research elucidates the molecular mechanism underlying the impact of the LCG1-OsBP5/OsEBP89-Wx regulatory pathway on rice chalkiness and taste quality, offering new genetic resources for improving the indica rice quality.
Authors
- Song Lin
- Xiaobo Zhu (ORCID: https://orcid.org/0000-0001-8487-2620)
- Zehua Zhang (ORCID: https://orcid.org/0000-0002-1936-2234)
- Peng Qin (ORCID: https://orcid.org/0000-0002-5291-6518)
- Shigui Li (ORCID: https://orcid.org/0000-0002-7187-8123)
- Ling Zheng (ORCID: https://orcid.org/0009-0005-5270-9198)
- Weilan Chen (ORCID: https://orcid.org/0000-0002-7040-9122)
- Bin Tu (ORCID: https://orcid.org/0000-0002-7111-3235)
- Ying Dai (ORCID: https://orcid.org/0000-0002-8587-6874)
- Tao Zhang (ORCID: https://orcid.org/0000-0003-3194-2028)
- Yong Chen (ORCID: https://orcid.org/0000-0003-4314-690X)
- Zhaohui Zhong
- Mengting Yuan (ORCID: https://orcid.org/0009-0001-6309-7378)
- Bingtian Ma
- Liu Pin (ORCID: https://orcid.org/0000-0001-7872-5405)
- Yuping Wang (ORCID: https://orcid.org/0000-0003-2136-3188)
- Jiawei Xiong (ORCID: https://orcid.org/0009-0005-5486-8600)
- Hua Yuan
- Xiaohang Zheng
- Ting Li (ORCID: https://orcid.org/0009-0001-5120-8755)
- Wen Yang (ORCID: https://orcid.org/0000-0002-2032-1982)
- Hao Wang (ORCID: https://orcid.org/0009-0008-4494-6793)
Institutions
- Sichuan Agricultural University (CN)
- Rice Research Institute (CN)
- Neijiang Normal University (CN)
Publication Details
- Journal
- Plant Biotechnology Journal
- Published
- 2024-09-23
- DOI
- https://doi.org/10.1111/pbi.14475
- Citations
- 13
- Primary Topic
- Food composition and properties
- Type
- article
- Field-Weighted Citation Impact
- 4.02
Funders
- National Natural Science Foundation of China
- Hebei Normal University
- Sichuan Agricultural University
- Nanjing Agricultural University
- Ministry of Agriculture and Rural Affairs of the People's Republic of China
- National Science and Technology Major Project
- Sichuan Province Science and Technology Support Program