对口感的追求：控制米粒口感质量的OsGATA7-SMOS1-OsGluA2模块

IF 3.1 4区生物学 Q1 GENETICS & HEREDITY

Functional & Integrative Genomics Pub Date : 2025-10-10 DOI:10.1007/s10142-025-01715-w

Kongkong Mondal, Roshan Kumar Singh, Narottam Dey

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引用次数: 0

摘要

稻米的口感值是稻米品质的关键决定因素之一，它是通过复杂的分子模块来调控的。结果表明，直链淀粉是稻米品质的关键决定因素，对直链淀粉进行精确调控可以提高稻米的膳食品质。与直链淀粉一样，籽粒蛋白质含量（GPC）对维持籽粒品质也起着至关重要的作用，而积累过多的谷氨酸会使籽粒品质恶化。最近，Cao等（2025）证明OsGATA7-SMOS1-OsGluA2模块通过降低精英单倍型OsGATA7Hap1和SMOS1Hap1的GPC来提高稻米的口感价值，为提高稻米品质提供了一种整体途径。

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The quest for taste: OsGATA7-SMOS1-OsGluA2 module controlling rice grain taste quality

Taste value of rice grain is one of the key determinants of its quality, regulated through a complex molecular module. It was revealed that amylose is the key determinant of rice grain quality and precise manipulation of amylose could able to enhance rice grain dietary quality. Together with amylose, grain protein content (GPC) also plays a crucial role to maintaining grain quality and higher accumulation glutelin can deteriorate grain quality. Recently, Cao et al. (2025) demonstrated that the OsGATA7-SMOS1-OsGluA2 module enhances grain taste value by reducing GPC in the elite haplotype OsGATA7^Hap1 and SMOS1^Hap1, providing a holistic approach to improve rice grain quality.

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来源期刊

Functional & Integrative Genomics 生物-遗传学

CiteScore

3.50

自引率

3.40%

发文量

审稿时长

2 months

期刊介绍： Functional & Integrative Genomics is devoted to large-scale studies of genomes and their functions, including systems analyses of biological processes. The journal will provide the research community an integrated platform where researchers can share, review and discuss their findings on important biological questions that will ultimately enable us to answer the fundamental question: How do genomes work?