The LCG1‐OsBP5/OsEBP89‐ Wx module regulates the grain chalkiness and taste quality in rice

作者：Bin Tu, Tao Zhang, Liu Pin, Wen Yang, Ling Zheng, Ying Dai, Hao Wang, Song Lin, Zehua Zhang, Xiaohang Zheng, Mengting Yuan, Yong Chen, Xiaobo Zhu, Hua Yuan, Ting Li, Jiawei Xiong, Zhaohui Zhong, Weilan Chen, Bingtian Ma, Peng Qin, Yuping Wang, Shigui Li · 发表于：Plant Biotechnology Journal · 年份：2024 · DOI：10.1111/pbi.14475 · 被引用次数：15 · 研究领域：Food composition and properties、Biofuel production and bioconversion、Genetic Mapping and Diversity in Plants and Animals

Summary 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 Nip , 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.