Disposable Chopsticks Kitchenware
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Li Jiayang discovers a gene regulatory network that determines rice eating quality
Li Jiayang found a gene regulation network that determines the quality of rice consumption. A research team led by Li Jiayang, a member of the Chinese Academy of Sciences, published a paper in the new issue of the National Academy of Sciences (PNAS) on December 14th. Gene control network for cooking quality. The research results will help to develop rice varieties with better taste. Rice is an important staple food for mankind, so improving the eating quality of rice is of great significance. The scientific community has previously discovered that the eating and cooking quality of rice is mainly determined by amylose content, gum consistency, and gelatinization temperature, but the molecular mechanism for the above traits is not clear. To this end, researchers at the Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, China Rice Research Institute and Yangzhou University, and Chinese researchers at Kansas State University in the United States analyzed this mechanism at the molecular level. In the seven-year study, the researchers used candidate gene association analysis and molecular genetics to discover the interaction of 18 genes related to rice starch synthesis and the resulting fine network that regulates rice eating and cooking quality. At the molecular level, the correlation of amylose content, gel consistency, gelatinization temperature, the major and minor genes that determine these three traits and the relationship between them are revealed. The researchers further confirmed their findings through genetically modified experiments. This study shows that three genetic traits of rice can be changed simultaneously through genetic engineering or molecular marker-assisted breeding techniques to achieve the selection of high-quality rice varieties based on high yield.