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Overexpression of starch branching enzyme 1 gene improves eating quality in japonica rice
Ming-Mao Sun,이혜정,Sailila E Abdula,지무근,조용구 한국식물생명공학회 2013 식물생명공학회지 Vol.40 No.2
Eating quality of rice attracts more and more attention from rice-eating consumers in the recent years. Thus, improvement of eating quality of cooked rice has become one of the most important breeding goals in japonica rice. Here, the generation of transgenic japonica rice with improved eating quality and grain yield are reported. Overexpression of OsSbe1 gene encoding rice starch branching enzyme 1 was driven by 35S promoter. Eleven independent homozygous T3 transgenic lines were characterized and had shown higher palatability (71.2 ~ 72.6) than wild type Gopum (70.4). Moreover, transgenic rice lines showed an increase in 1000-grain weight and number of spikelets per panicle compared with the wild type. The yield of milled rice was 562.8 ~ 596.7 kg/10a in eight T3 lines, but 542.1 kg/10a in wild type. Gene expression analyses in mRNA transcription and enzyme activity levels suggest that improved eating quality is due to the up-regulation of OsSbe1 gene.
Development of High Eating Quality Rice by Transformation of Starch Branching Enzyme (OsSbe1)
Ming-Mao Sun,Hye-Jung Lee,Sailila Estilong Abdula,Ung-Han Yoon,Young-Chan Cho,Sun-Hee Woo,Hong-Sig Kim,Yong-Gu Cho 한국작물학회 2010 한국작물학회 학술발표대회 논문집 Vol.2010 No.04
Eating quality is critical for consumers who take rice as staple food. Here we present the development and identification of high eating quality rice lines. The identification of positive transgenic lines, physicochemical properties of transgenic rice, mRNA expression and enzyme activity were analyzed. OsSbe1 was introduced into Gopumbyeo seeds using Agrobacterium-mediated transformation, and 1,005 out of 1,065 T1 plants were shown positive. The apparent amylose contents in T2 brown rice ranged from 11% to 25% in 890 favorable lines (Gopumbyeo was used as a reference with 18% of AAC). The activity of starch branching enzyme including three isoforms (SBE1, SBE3, and SBE4) in endosperms of T3 lines was higher than that of Gopumbyeo. Physicochemical properties related to eating quality for T3 polished rice were detected using 52 favorable lines out of 500 lines selected according to AAC. The Toyo taste meter value in 52 T3 lines ranged from 61.1 to 72.6, whereas 70.4 in Gopumbyeo. Of them, eleven lines displayed the higher palatability score than Gopumbyeo. Moreover, these elite lines produced higher yields (607.9~695.8 kg/10a) than Gopumbyeo (602.7 kg/10a). These results indicated the possibility of developing new high quality rice varieties in the future.
SSR 마커에 의한 최근 육성 보급된 한국 벼 품종의 다양성과 품종 판별
Ming-Mao Sun,최근진,김홍식,송범헌,우선희,이철원,정승근,조용구 한국육종학회 2009 한국육종학회지 Vol.41 No.2
국내에서 육성된 벼 품종 중에서 1998년부터 2005년까지 국립종자관리소를 통하여 보급된 67개 벼 품종을 가지고 벼 11개 염색체로부터 선발한 20개 SSR 마커들로 분석한 결과 총 대립인자수는 149개였으며 대립인자 수의 범위는 4~14개이었고 평균 대립인자 수는 7.5개였다. 대립인자들의 분자량의 변이는 RM335에서 51bp로 가장 컸고 RM253이 4 bp로서 가장 작았다. 분석에 사용한 20개 SSR 마커의 PIC값은 0.45(RM202) This study was undertaken to investigate the genetic diversity and to develop a technique for cultivar discrimination using SSR markers in rice. Sixty-seven recently distributed rice cultivars in Korea from 1998 to 2005 were evaluated by 20 SSR markers. A total of 149 alleles were produced ranging from 4 to 14 alleles with an average of 7.5 alleles per locus. The molecular weight of alleles per locus varied from 4 bp (RM253) to 51 bp (RM335), and PIC values ranged from 0.45 (RM202) to 0.87 (RM204) with an average of 0.67. Of them, seven markers, RM204, RM257, RM21, RM224, RM249, RM253, and RM264, were selected as key markers for differentiating rice varieties. The seven markers produced a total of 67 alleles with an average of 9.6 alleles per marker. PIC values ranged from 0.48 (RM253) to 0.87 (RM204) with an average of 0.72. The 63 cultivars (94%) out of 67 cultivars could be individually identified by the genotype using the seven SSR markers, which will be applicable to discriminating rice cultivars.
Overexpression of starch branching enzyme 1 gene improves eating quality in japonica rice
Sun, Ming-Mao,Lee, Hye-Jung,Abdula, Sailila E.,Jee, Moo-Geun,Cho, Yong-Gu The Korean Society of Plant Biotechnology 2013 식물생명공학회지 Vol.40 No.2
Eating quality of rice attracts more and more attention from rice-eating consumers in the recent years. Thus, improvement of eating quality of cooked rice has become one of the most important breeding goals in japonica rice. Here, the generation of transgenic japonica rice with improved eating quality and grain yield are reported. Overexpression of OsSbe1 gene encoding rice starch branching enzyme 1 was driven by 35S promoter. Eleven independent homozygous $T_3$ transgenic lines were characterized and had shown higher palatability (71.2 ~ 72.6) than wild type Gopum (70.4). Moreover, transgenic rice lines showed an increase in 1000-grain weight and number of spikelets per panicle compared with the wild type. The yield of milled rice was 562.8 ~ 596.7 kg/10a in eight $T_3$ lines, but 542.1 kg/10a in wild type. Gene expression analyses in mRNA transcription and enzyme activity levels suggest that improved eating quality is due to the up-regulation of OsSbe1 gene.
Jin, Ming Yu,Kim, Sun Min,Mao, Hui,Ryu, Do Hyun,Song, Choong Eui,Yang, Jung Woon Royal Society of Chemistry 2014 Organic & Biomolecular Chemistry Vol.12 No.10
<P>We found that chemoselectivity of the crossed acyloin product is controlled by the adjustment of the aromatic aldehyde/aliphatic aldehyde ratio. Moreover, we observed the persistent catalytic activity of the homogeneous NHC catalyst in a solution due to NHC catalyst robustness.</P> <P>Graphic Abstract</P><P>Chemoselectivity of the crossed acyloin product is controlled by the adjustment of the aromatic aldehyde/aliphatic aldehyde ratio. <IMG SRC='http://pubs.rsc.org/services/images/RSCpubs.ePlatform.Service.FreeContent.ImageService.svc/ImageService/image/GA?id=c3ob42486c'> </P>