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DNA (Deoxyribonucleic Acid) molecular marker and method for cultivating low-amylose-content excellent-taste rice by utilizing DNA molecular marker

A DNA molecule and low-amylose technology, applied in the field of rice molecular marker-assisted selection breeding, can solve the problems of no clear information indicating new varieties, and achieve the effects of broadening available germplasm and genetic resources, good food quality, and efficient cultivation

Active Publication Date: 2022-05-24
YANGZHOU UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, judging from the good taste rice varieties with low amylose content that have been bred, there is no clear information that these genes have been successfully used in the breeding of new varieties

Method used

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  • DNA (Deoxyribonucleic Acid) molecular marker and method for cultivating low-amylose-content excellent-taste rice by utilizing DNA molecular marker
  • DNA (Deoxyribonucleic Acid) molecular marker and method for cultivating low-amylose-content excellent-taste rice by utilizing DNA molecular marker
  • DNA (Deoxyribonucleic Acid) molecular marker and method for cultivating low-amylose-content excellent-taste rice by utilizing DNA molecular marker

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Quality Analysis of Soft Rice Varieties with Different Amylose Contents

[0029] In order to clarify the quality characteristics of soft rice with low amylose content, two representative soft rice varieties of "Nanjing" series, Nanjing 5055 and Nanjing 9108, were collected. ) Fragrant Nephrite and Wu Fragrant Japonica 113. In addition, two varieties (lines) Wuyunjing 30 and Chang 12 independently bred by the invention applicant were selected for comparative analysis of the basic quality of rice. First, the appearance quality of different varieties of rice was compared, such as figure 1 As shown in A, under the condition of natural drying, the regular japonica rice varieties Wuyunjing 30 and Chang 12 were relatively transparent in appearance, while the grain transparency of the four soft rices all showed the typical semi-waxy opaque phenotype of soft rice. The semi-waxy phenotypes of Xiangjing 113 and Fragrant nephrite rice were more pronounced than those of Nanjing 5...

Embodiment 2

[0031] Identification of regulatory loci for low amylose content and development of linked markers

[0032] In order to clarify the genetic regulation locus of low amylose content in soft rice Wuxiangjing 113, a conventional high-yielding japonica rice line P17 was selected and crossed with Wuxiangjing 113 to obtain F. 2 group. by the F 2 658 individual plants of the population were assayed for amylose content and found that F 2 In the population, there were 162 plants with low amylose content, 168 plants with high amylose content, and the others were in the middle type, indicating that the trait may be controlled by a single recessive gene. Gene segregation laws. Subsequently, 30 individual plants with extremely high amylose content and 30 extremely low amylose content were selected for deep sequencing and association analysis by mixed separation method (BSA). Based on the analysis, it was found that there are 2 linked single nucleotide polymorphism loci (SNPs) on rice ch...

Embodiment 3

[0034] Breeding of soft rice with low amylose content and good taste

[0035] In order to cultivate new lines with high yield potential and good eating quality, this scheme uses Wuxiangjing 113 and high-yielding line P17 in Example 2 to carry out continuous hybridization and carry out molecular marker-assisted selection (MAS) identification to carry the Wuxiangjing 113 genotype. the individual. For the specific hybridization process, see image 3 A. from hybrid F 2 At the beginning of the generation, using the dCAPS molecular marker Lac6-dc (sequence SEQ ID NO. 1 and SEQ ID NO. 2) closely linked with low amylose content, PCR amplification and gel electrophoresis detection ( image 3 B), from F 2 The single plant with the homozygous genotype of Wuxiangjing 113 was selected for continuous selfing in the middle generation, and 100 F4 lines were obtained. According to F 4 Comprehensive agronomic traits of the lines, from which 50 lines were selected for further selfing to ob...

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Abstract

The invention discloses a DNA (Deoxyribonucleic Acid) molecular marker and a method for cultivating low-amylose-content excellent-taste rice by utilizing the DNA molecular marker. A variety A with low amylose content and excellent-taste performance is selected and hybridized with a conventional variety B; the molecular marker closely linked with the low amylose content is used for rapid selection of the low amylose content character of the offspring, the amylose content of the rice bred through the method is remarkably lower than that of conventional japonica soft rice in Jiangsu areas at present, and the soft rice of the type has better taste quality and is suitable for large-scale production. The method provides an important technical route for widening soft rice germplasm resources and cultivating a new rice variety with excellent taste quality; meanwhile, the method also has important significance for improving the taste quality of the rice.

Description

technical field [0001] The invention belongs to the technical field of rice molecular marker-assisted selection breeding, and in particular relates to a DNA molecular marker and its application, and a method for cultivating edible rice with excellent bottom amylose content by the molecular marker. Background technique [0002] Amylose content is the most important factor affecting the taste quality of rice. Generally, rice with high amylose content has poor taste quality, while rice with medium and low amylose content has better palatability. An important way in the improvement of rice eating quality is to improve the eating quality of rice by reducing the amylose content of rice. In recent years, rice with low amylose content in the Yangtze River Delta region has been widely welcomed by consumers because of its soft glutinous rice and good taste. This type of rice is between conventional rice and glutinous rice due to its translucent appearance. It is called "soft rice" or...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12Q1/6895C12Q1/686C12N15/11
CPCC12Q1/6895C12Q1/686C12Q2600/13C12Q2565/125C12Q2521/301
Inventor 刘巧泉张昌泉宋学堂陈露黄李春杨勇史玉良
Owner YANGZHOU UNIV
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