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作物学报 ›› 2020, Vol. 46 ›› Issue (11): 1690-1702.doi: 10.3724/SP.J.1006.2020.02006

• 作物遗传育种·种质资源·分子遗传学 • 上一篇    下一篇

水稻Wxmp背景下SSIIa和SSIIIa等位变异及其互作对蒸煮食味品质的影响

姚姝1(), 张亚东1, 刘燕清1, 赵春芳1, 周丽慧1, 陈涛1, 赵庆勇1, 朱镇1, Balakrishna Pillay2,*, 王才林1,*()   

  1. 1 江苏省农业科学院粮食作物研究所 / 江苏省优质水稻工程技术研究中心 / 国家水稻改良中心南京分中心, 江苏南京 210014
    2 夸祖鲁-纳塔尔大学(西维尔校区)农业工程科学院生命科学系, 南非夸祖鲁-纳塔尔省德班市 4000
  • 收稿日期:2020-02-11 接受日期:2020-06-02 出版日期:2020-11-12 网络出版日期:2020-07-06
  • 通讯作者: Balakrishna Pillay,王才林
  • 作者简介:E-mail:rice19820911@hotmail.com
  • 基金资助:
    本研究由江苏省自然科学基金项目(BK20180302);江苏省农业科技自主创新基金项目(CX[18]1001);江苏省重点研发计划项目(BE2018357);江苏省农业重大新品种创制项目(PZCZ201703);国家现代农业产业技术体系建设专项(CARS-1-62);江苏省作物基因组学和分子育种重点实验室开放课题(PL201902)

Effects of SSIIa and SSIIIa alleles and their interaction on eating and cooking quality under Wxmp background of rice

YAO Shu1(), ZHANG Ya-Dong1, LIU Yan-Qing1, ZHAO Chun-Fang1, ZHOU Li-Hui1, CHEN Tao1, ZHAO Qing-Yong1, ZHU Zhen1, Balakrishna Pillay2,*, WANG Cai-Lin1,*()   

  1. 1 Institute of Food Crops, Jiangsu Academy of Agricultural Sciences / Jiangsu High Quality Rice Research and Development Center / Nanjing Branch of China National Center for Rice Improvement, Nanjing 210014, Jiangsu, China
    2 School of Life Sciences, College of Agriculture, Engineering and Science at the University of KwaZulu-Natal (Westville Campus), Durban 4000, Natal, South Africa;
  • Received:2020-02-11 Accepted:2020-06-02 Published:2020-11-12 Published online:2020-07-06
  • Contact: Pillay Balakrishna,Cai-Lin WANG
  • Supported by:
    This study was supported by the Jiangsu Natural Science Foundation(BK20180302);the Jiangsu Agricultural Science and Technology Innovation Fund(CX[18]1001);the Jiangsu Key Research and Development Program(BE2018357);the Jiangsu Major New Varieties Creation Project(PZCZ201703);the Earmarked Fund of China Agriculture Research System(CARS-1-62);the Open Project of Key Laboratory of Jiangsu Crop Genomics and Molecular Breeding(PL201902)

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摘要：

为了明确Wxmp基因背景下不同半糯粳稻品质差异的原因, 以淀粉合成酶基因SSIIa和SSIIIa表现多态性而其他淀粉合成相关基因无多态性的武粳13和关东194 (Milky Princess)杂交后代衍生的64个半糯品系为材料, 分析了Wxmp基因背景下, SSIIa和SSIIIa基因等位变异对直链淀粉含量(amylose content, AC)、胶稠度(gel consistency, GC)、糊化温度(gelatinization temperature, GT)及RVA谱特征值的影响。结果表明, SSIIa和SSIIIa等位变异对AC、GC、GT和RVA谱特征值都有显著影响, 且2个基因间存在互作效应。SSIIa2和SSIIIa2(2表示该基因来源于非半糯亲本武粳13)有使AC增高的趋势, 分别使AC提高1.87%和1.23%, 2年结果基本接近。单个SSIIa和SSIIIa等位变异对GT无显著影响, 而基因型SSIIa1SSIIIa1(1表示该基因来源于半糯亲本关东194)的GT比SSIIa2SSIIIa2高1.34℃, 达显著水平, 表明2个基因的互作对GT有显著影响。GC在不同基因型间均存在极显著差异, SSIIa 2和SSIIIa1可分别使GC增加8.74 mm和9.62 mm。从2个基因的互作效应来看, 基因型SSIIa2SSIIIa1的GC比基因型SSIIa1SSIIIa2和SSIIa2SSIIIa2分别增加10.64 mm和16.95 mm。SSIIa2使最高黏度、热浆黏度、冷胶黏度、崩解值增加, 回复值和消减值下降; 而SSIIIa2的效应则相反。2个基因的互作效应, 最高黏度、热浆黏度和冷胶黏度均以SSIIa2SSIIIa1最大, 崩解值和回复值均以SSIIa2SSIIIa2最大, 消减值SSIIa2SSIIIa1最小。本研究结果为半糯粳稻蒸煮食味品质的改良提供了一定的理论依据。

关键词: 半糯粳稻, SSIIa, SSIIIa, 蒸煮食味品质, 等位基因效应, 互作

Abstract:

In order to explain the variation of eating and cooking quality (ECQ) in different semi-waxy rice lines with Wxmp allele, sixty-four semi-waxy lines with Wxmp were developed by crossing from Wujing 13 and Kantou 194 (Milky Princess). The polymorphism of markers between the two parents was detected in soluble starch synthesis genes SSIIa and SSIIIa but not in other starch synthesis related genes. Genetic effects of SSIIa and SSIIIa on the amylose content (AC), gel consistency (GC), gelatinization temperature (GT) and rapid visco analyzer (RVA) profile characteristics were analyzed in Wxmp rice lines. The results showed that SSIIa and SSIIIa had significant effects on the characteristic values of AC, GT, GC and RVA profile, and the interactive effects existed between the two genes. SSIIa2 and SSIIIa2 alleles (2 indicated that allele was derived from Wujing 13, the same as in the below) had a tendency to increase AC by 1.87% and 1.23%, respectively. This result was consistent in two years. There was no significant effect on GT for SSIIa and SSIIIa allelic variation, whereas the GT of SSIIa1SSIIIa1(1 indicated that the genes were derived from Kantou 194, the same as in the below) was significantly higher than that of SSIIa2SSIIIa2 by 1.34 °C. This indicated that GT was not significantly affected by single gene of SSIIa and SSIIIa but was remarkably influenced by the interaction of the two genes. The GC was significant varied among rice lines with different genotypes. The SSIIa2 and SSIIIa1 alleles could increase GC of 8.74 mm and 9.62 mm respectively. From the interaction of the two genes, the GC of SSIIa2SSIIIa1 genotype was 10.64 mm higher than the SSIIa1SSIIIa2 genotype, and was 16.95 mm higher than the SSIIa2SSIIIa2 genotype. The allele SSIIa2 increased the peak viscosity (PKV), hot paste viscosity (HPV), cool paste viscosity (CPV) and breakdown viscosity (BDV), but decreased the consistency viscosity (CSV) and setback viscosity (SBV). However, the effect of allele SSIIIa2 was just the opposite, which decreased the PKV, HPV, CPV, BDV and increased CSV and SBV. For the combination of SSIIa and SSIIIa, SSIIa2SSIIIa1 genotype showed the largest values in PKV, HPV and CPV, SSIIa2SSIIIa2genotype showed the largest values in BDV and CSV, and SSIIa2SSIIIa1 genotype showed the least value in SBV. These results provide a theoretical basis for improving eating and cooking quality of semi-waxy japonica rice.

Key words: semi-waxy japonica rice, SSIIa, SSIIIa, eating and cooking quality, allelic effects, interaction

图1

来源于武粳13/关东194的64个半糯品系的培育"

表1

SSIIa、SSIIIa和Wxmp基因分子标记"

基因
Gene		 引物序列
Primer sequences (5′-3′)		 产物大小
Product size (bp)		 退火温度
Annealing temperature (℃)
Wxmp O-F: ATGTTGTGTTCTTGTGTTCTTTGCAGGC 439/200 65
O-R: GTAGATCTTCTCACCGGTCTTTCCCCAA
I-F: GGGTGAGGTTTTTCCATTGCTACAATCG 439/292 65
I-R: GTCGATGAACACACGGTCGACTCAAT
SSIIa F: CTTTGATAGTTCGAATGGTT 251/248 55
(L22) R: CAATGTTTCTCCGTGATGAT
SSIIIa F: GAACTTGTGCCTTAAGCTGACTG 197/177 55
(L25) R: GGAATAGTAAGCCGAAGGACTT

图2

64个半糯品系Wxmp基因的检测 M: marker; 1~7: 部分半糯品系; 8: 关东194; 9: 武粳13。"

图3

64个半糯品系SSIIa (A)和SSIIIa (B)基因的检测 1~7: 部分半糯品系; 8: 关东194; 9: 武粳13。"

表2

来源于武粳13/关东194的64个半糯品系SSIIa和SSIIIa位点的基因型"

单基因型
Genotype		 品系数
Number of lines		 双基因型
Genotype		 品系数
Number of lines
SSIIa1 23 SSIIa1SSIIIa1 10
SSIIa2 41 SSIIa1SSIIIa2 13
SSIIIa1 49 SSIIa2SSIIIa1 39
SSIIIa2 15 SSIIa2SSIIIa2 2

图4

64个半糯品系AC、GC、GT的频率分布 AC: 直链淀粉含量; GC: 胶稠度; GT: 糊化温度。"

图5

64个半糯品系RVA特征值的频率分布 PKV: 峰值黏度; HPV: 热浆黏度; CPV: 冷浆黏度; BDV崩解值; SBV消减值; CSV回复值。"

表3

64个半糯品系SSIIa和SSIIIa位点不同基因型不同年份AC的方差分析"

变异来源
Source of variance		 自由度
df		 平方和
SS		 方差
MS		 F值
F-value		 显著性Significance
年内区组间Repetitions 4 0.26 0.07 0.72 NS
年份间Years 1 2.42 2.42 26.37 **
品系间Lines 63 268.90 4.27 46.51 **
11基因型内Within 11 genotype 9 32.10 3.57 38.87 **
12基因型内Within 12 genotype 12 11.91 0.99 10.82 **
21基因型内Within 21 genotype 38 66.85 1.76 19.17 **
22基因型内Within 22 genotype 1 37.65 37.65 410.30 **
基因型间Genotype 3 120.39 40.13 437.32 **
11+12与21+22间 Between 11+12 and 21+22 genotype 1 53.24 53.24 580.17 **
11与12间Between 11 and 12 genotype 1 0.03 0.03 0.30 NS
21与22间Between 21 and 22 genotype 1 67.12 67.12 731.48 **
年份×品系Years × lines 63 60.30 0.96 10.43 **
试验误差Error 252 23.12 0.09
总变异Total variation 383 355.01

表4

2013年和2014年64个半糯品系SSIIa和SSIIIa位点不同等位基因对AC的效应"

位点
Locus		 基因型
Genotype		 2013年AC
AC in 2013		 2014年AC
AC in 2014		 平均
Mean		 基因效应
Gene effect
SSIIa SSIIa1 9.05 8.85 8.95 1.87
SSIIa2 10.84 10.80 10.82
SSIIIa SSIIIa1 9.37 9.17 9.27 1.23
SSIIIa2 10.51 10.48 10.50

表5

64个半糯品系SSIIa和SSIIIa位点不同基因型不同年份AC的差异"

基因型
Genotype		 2013 2014 两年平均
Mean of two years		 年度差异
Difference between
2013 and 2014
平均
Mean		 最大值
Max.		 最小值
Min.		 平均
Mean		 最大值
Max.		 最小值
Min.
11 9.06 A 10.70 7.60 8.80 A 10.31 7.67 8.93 A 0.26
12 9.03 A 9.89 8.21 8.89 A 9.66 8.47 8.96 A 0.14
21 9.68 B 11.54 8.08 9.53 B 10.75 7.32 9.61 B 0.15
22 11.99 C 13.96 10.02 12.07 C 13.64 10.49 12.03 C -0.08

表6

64个半糯品系SSIIa和SSIIIa位点不同基因型糊化温度与胶稠度的差异"

基因型
Genotype		 糊化温度Gelatinization temperature 胶稠度Gel consistency
平均值
Mean (℃)		 标准差
SD		 变异系数
CV (%)		 平均值
Mean (mm)		 标准差
SD		 变异系数
CV (%)
SSIIa1 70.59 1.26 1.78 73.78** 13.41 18.18
SSIIa2 70.36 1.01 1.44 82.53 10.28 12.46
SSIIIa1 70.49 1.11 1.57 81.47** 11.76 14.43
SSIIIa2 70.28 1.11 1.58 71.86 10.89 15.15
SSIIa1SSIIIa1 70.94 a 1.38 1.95 75.71 ab 16.29 21.52
SSIIa1SSIIIa2 70.33 ab 1.34 1.91 72.31 b 11.20 15.49
SSIIa2SSIIIa1 70.37 ab 1.02 1.45 82.95 a 10.05 12.12
SSIIa2SSIIIa2 69.60 b 1.21 1.89 66.00 b 10.12 15.21

表7

64个半糯品系SSIIa和SSIIIa位点不同基因型RVA特征值的差异"

基因型
Genotype		 最高黏度
PKV		 热浆黏度
HPV		 冷胶黏度
CPV		 崩解值
BDV		 回复值
CSV		 消减值
SBV
SSIIa1 2495.0** 1438.0** 2104.8* 1056.9** 666.7* -390.2**
SSIIa2 2939.4 1651.1 2285.4 1288.3 634.3 -654.0
SSIIIa1 2828.4* 1589.7 2227.5 1238.8* 637.8* -600.9**
SSIIIa2 2597.6 1516.1 2191.4 1081.4 675.3 -406.1
SSIIa1SSIIIa1 2383.5 C 1333.2 B 1996.5 b 1050.3 B 663.3 B -387.0 a
SSIIa1SSIIIa2 2580.7 BC 1518.8 AB 2188.2 ab 1062.0 B 669.4 B -392.6 a
SSIIa2SSIIIa1 2942.5 A 1655.4 A 2286.7 a 1287.1 A 631.3 B -655.8 b
SSIIa2SSIIIa2 2816.0 AB 1482.0 AB 2234.0 ab 1334.0 A 752.0 A -582.0 b

图6

SSIIa和SSIIIa位点不同基因型间的互作 AC: 直链淀粉含量。"

表8

不同亲本基因型背景下SSIIa和SSIIIa的遗传效应"

亲本背景
Background of parents		 AC GT GC 最高黏度
PKV		 热浆黏度
HPV		 冷胶黏度
CPV		 崩解值BDV 回复值
CSV		 消减值
SBV
SSIIa背景下SSIIIa的效应 Effect of SSIIIa under SSIIa background
关东194
Kantou 194		 0.03 -0.61 -3.40* 197.20* 185.60* 191.70* 11.70 6.10 -5.60
武粳13
Wujing 13		 2.42* -0.77 -16.95 -126.50 -173.40 -52.70 46.90* 120.70* 73.80*
平均
Mean		 1.23 -0.69 -10.18 35.35 6.10 69.50 29.30 63.40 34.10
SSIIIa背景下SSIIa的效应 Effect of SSIIa under SSIIIa background
关东194
Kantou 194		 0.67 -0.57 7.24* 559.00* 322.20* 290.20* 236.80 -32.00 -268.80
武粳13
Wujing 13		 3.07* -0.73 -6.31 235.30 -36.80 45.80 272.00* 82.60* -189.40*
平均
Mean		 1.87 -0.65 0.47 397.15 142.70 168.00 254.40 25.30 -229.10

图7

不同直链淀粉含量半糯粳稻米粒的外观品质"

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