Guochao Zhao, Shuifeng Xie, Shipeng Zong, Tong Wang, Chanjuan Mao, Jianxin Shi & Jianyue Li

Theoretical and Applied Genetics October 2022; vol. 135: 3531–3543

Figure: Rice cooking quality (Rice Knowledge Bank, IRRI)

Key message

The cloning and characterization of a novel C₂H₂ zinc finger protein that affects rice eating and cooking quality by regulating amylose content and amylopectin chain-length distribution in rice.

Abstract

One of the major objectives in rice breeding aims to increase simultaneously yield and grain quality especially eating and cooking quality (ECQ). Controlling amylose content (AC) and amylopectin chain-length distribution (ACLD) in rice is a major strategy for improving rice ECQ. Previous studies show that some starch synthesis-related genes (SSRGs) are required for normal AC and ACLD, but its underlying regulating network is still unclear. Here, we report the cloning and characterization of a novel C₂H₂ zinc finger protein TL1 (Translucent endosperm 1) that positively regulates amylose synthesis in rice grains. Loss of TL1 function reduced apparent amylose content (AAC), total starch, gel consistency, and gelatinisation temperature, whereas increased viscosity, total lipid, and ratio of amylopectin A chains with degree of polymerization (DP) 6–12 to B₁ chains with DP 13–24, resulting in an enhanced grain ECQ. The improved ECQ was accompanied by altered expression patterns of several tested SSRGs in tl1 mutant grains. Furthermore, knockout of TL1 in the high-yielding rice variety JiaHua NO.1 reduced AAC without obvious side effects on major agronomic traits. These findings expand our understanding of the regulating networks of grain starch metabolism and provide new insights into how rice ECQ quality can be improved via genetic approach.

See https://link.springer.com/article/10.1007/s00122-022-04198-6