通过基因组编辑 wx 基因中的 uORF6 来调整半糯性粳稻的直链淀粉含量

The Crop Journal Pub Date : 2024-08-20 DOI:10.1016/j.cj.2024.07.011

Kai Lu, Yadong Zhang, Lei He, Cheng Li, Wenhua Liang, Tao Chen, Qingyong Zhao, Zhen Zhu, Ling Zhao, Chunfang Zhao, Xiaodong Wei, Shu Yao, Lihui Zhou, Qiaoquan Liu, Cailin Wang

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引用次数: 0

摘要

直链淀粉含量是决定水稻食用和烹饪品质的关键因素，主要由（）基因调控。我们通过对......基因的上游开放阅读框 6（uORF6）进行基因组编辑，调整了携带等位基因的半糯米的直链淀粉含量和透明度。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Adjusting the amylose content of semi-glutinous japonica rice by genome editing of uORF6 in the wx gene

Amylose content, the key determinant of rice eating and cooking quality, is regulated primarily by the () gene. We adjusted the amylose content and transparency of semi-glutinous rice carrying the allele by genome editing of upstream open reading frame 6 (uORF6) of .

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The Crop Journal

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