Development of New Low Glutelin Content japonica Rice Lines with Good Eating Quality and Fragrance by Molecular Marker-Assisted Selection

doi:10.16819/j.1001-7216.2023.220302

Abstract

Abstract:

【Objective】 Developing new low glutelin content varieties is an important direction of functional rice breeding. It is necessary to strengthen the synchronized improvement of rice functionality and eating quality in breeding to meet the needs of nephropathic patients for rice quality and physical health. 【Method】 The good eating quality japonica rice variety Nanjing 46 with the low amylose content gene Wx^mp and fragrance gene fgr was used as the parent to cross and backcross with the variety LGC-1 from Japan containing the Lgc1 gene. The molecular markers co-isolated with target genes were utilized for genotypic detection in combination with field selection and five new lines were obtained in BC₂F₆generation. Taking parents Nanjing 46 and LGC-1 as control, the agronomic, yield and quality traits of these lines were analyzed. 【Result】 Compared with LGC-1, these lines has similar glutelin content and absorbable protein content, improved eating quality, excellent comprehensive characters and high yield potential. They are suitable to grow in different regions of Jiangsu Province. 【Conclusion】 As a rapid, accurate and effective method, the molecular marker-assisted selection, in combination with conventional breeding technology, can significantly improve the breeding efficiency of the low gluten rice varieties with good quality and high yield.

Key words: japonica rice, low glutelin content, good eating quality, fragrance, molecular marker-assisted selection

摘要： 目的选育低谷蛋白新品种是功能性水稻育种的一个重要方向。为满足肾脏病患者对人体健康和稻米品质的需求，迫切需要在育种中加强对功能性和食味品质的协同改良。方法以具有低直链淀粉含量基因Wx^mp和香味基因fgr的优良食味粳稻品种南粳46与含低谷蛋白基因Lgc1的日本粳稻品种LGC-1杂交、回交，利用与目标基因共分离的分子标记进行跟踪检测并结合田间选择，在BC₂F₆获得5个新品系。以亲本南粳46和LGC-1为对照，对新品系的农艺、产量、品质性状进行分析。结果与LGC-1相比，新品系的谷蛋白含量和可吸收蛋白含量相当，食味品质得到显著提升，且综合性状优良，表现出较高的产量潜力，适宜在江苏不同稻区进行种植。结论分子标记辅助选择作为一种快速、准确、有效的方法，与常规育种技术紧密结合，能够显著提高优质、高产、低谷蛋白水稻品种的选育效率。

关键词: 粳稻, 低谷蛋白含量, 优良食味, 香味, 分子标记辅助选择

CHEN Tao, ZHAO Qingyong, ZHU Zhen, ZHAO Ling, YAO Shu, ZHOU Lihui, ZHAO Chunfang, ZHANG Yadong, WANG Cailin. Development of New Low Glutelin Content japonica Rice Lines with Good Eating Quality and Fragrance by Molecular Marker-Assisted Selection[J]. Chinese Journal OF Rice Science, 2023, 37(1): 55-65.

陈涛, 赵庆勇, 朱镇, 赵凌, 姚姝, 周丽慧, 赵春芳, 张亚东, 王才林. 利用分子标记辅助选择培育优良食味、低谷蛋白香粳稻新品系[J]. 中国水稻科学, 2023, 37(1): 55-65.

Figures/Tables 8

References 36

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品系 Line	总蛋白 Total protein /%	蛋白质各组分比例 Percentage of protein components/%				蛋白质各组分含量 Content of protein components/%				可吸收蛋白Digestible protein%
品系 Line	总蛋白 Total protein /%	清蛋白 Albumin	球蛋白 Globulin	醇溶蛋白 Prolamin	谷蛋白 Glutelin	清蛋白 Albumin	球蛋白 Globulin	醇溶蛋白 Prolamin	谷蛋白 Glutelin	可吸收蛋白Digestible protein%
L03	8.14±0.22 a	6.54±0.18 a	8.25±0.23 a	54.11±0.66 a	31.10±0.89 b	0.53±0.01 a	0.67±0.03 a	4.40±0.07 a	2.53±0.14 b	3.74±0.16 b
L07	8.08±0.25 a	6.87±0.24 a	8.39±0.19 a	55.37±1.06 a	29.38±0.82 b	0.56±0.03 a	0.68±0.03 a	4.47±0.05 a	2.38±0.16 b	3.61±0.20 b
L16	7.99±0.23 a	6.52±0.23 a	8.81±0.37 a	54.56±0.71 a	30.11±0.92 b	0.52±0.03 a	0.70±0.01 a	4.36±0.15 a	2.41±0.10 b	3.63±0.11 b
L19	7.91±0.19 a	6.86±0.20 a	8.60±0.32 a	54.31±0.75 a	30.23±0.69 b	0.54±0.02 a	0.68±0.02 a	4.30±0.10 a	2.39±0.10 b	3.62±0.12 b
L20	8.15±0.15 a	6.45±0.14 a	8.84±0.15 a	54.87±1.01 a	29.84±0.92 b	0.53±0.02 a	0.72±0.02 a	4.47±0.03 a	2.43±0.12 b	3.68±0.15 b
LGC-1	8.11±0.15 a	6.54±0.25 a	8.50±0.34 a	54.44±1.05 a	30.52±0.70 b	0.53±0.01 a	0.69±0.02 a	4.41±0.16 a	2.47±0.05 b	3.69±0.05 b
南粳46 Nanjing 46	7.79±0.21 a	6.51±0.28 a	8.33±0.27 a	22.89±0.81 b	62.26±0.91 a	0.51±0.02 a	0.65±0.02 a	1.78±0.06 b	4.85±0.17 a	6.01±0.19 a
方差分析Analysis of variance
重复Repeat	3.38	0.12	2.43	1.41	1.13	1.80	1.17	3.74	1.13	2.58
品系Line	1.17	1.06	1.68	397.02**	424.37**	0.99	1.75	279.89**	424.37**	89.56**

品系 Line	总蛋白 Total protein /%	蛋白质各组分比例 Percentage of protein components/%				蛋白质各组分含量 Content of protein components/%				可吸收蛋白Digestible protein%
品系 Line	总蛋白 Total protein /%	清蛋白 Albumin	球蛋白 Globulin	醇溶蛋白 Prolamin	谷蛋白 Glutelin	清蛋白 Albumin	球蛋白 Globulin	醇溶蛋白 Prolamin	谷蛋白 Glutelin	可吸收蛋白Digestible protein%
L03	8.14±0.22 a	6.54±0.18 a	8.25±0.23 a	54.11±0.66 a	31.10±0.89 b	0.53±0.01 a	0.67±0.03 a	4.40±0.07 a	2.53±0.14 b	3.74±0.16 b
L07	8.08±0.25 a	6.87±0.24 a	8.39±0.19 a	55.37±1.06 a	29.38±0.82 b	0.56±0.03 a	0.68±0.03 a	4.47±0.05 a	2.38±0.16 b	3.61±0.20 b
L16	7.99±0.23 a	6.52±0.23 a	8.81±0.37 a	54.56±0.71 a	30.11±0.92 b	0.52±0.03 a	0.70±0.01 a	4.36±0.15 a	2.41±0.10 b	3.63±0.11 b
L19	7.91±0.19 a	6.86±0.20 a	8.60±0.32 a	54.31±0.75 a	30.23±0.69 b	0.54±0.02 a	0.68±0.02 a	4.30±0.10 a	2.39±0.10 b	3.62±0.12 b
L20	8.15±0.15 a	6.45±0.14 a	8.84±0.15 a	54.87±1.01 a	29.84±0.92 b	0.53±0.02 a	0.72±0.02 a	4.47±0.03 a	2.43±0.12 b	3.68±0.15 b
LGC-1	8.11±0.15 a	6.54±0.25 a	8.50±0.34 a	54.44±1.05 a	30.52±0.70 b	0.53±0.01 a	0.69±0.02 a	4.41±0.16 a	2.47±0.05 b	3.69±0.05 b
南粳46 Nanjing 46	7.79±0.21 a	6.51±0.28 a	8.33±0.27 a	22.89±0.81 b	62.26±0.91 a	0.51±0.02 a	0.65±0.02 a	1.78±0.06 b	4.85±0.17 a	6.01±0.19 a
方差分析Analysis of variance
重复Repeat	3.38	0.12	2.43	1.41	1.13	1.80	1.17	3.74	1.13	2.58
品系Line	1.17	1.06	1.68	397.02**	424.37**	0.99	1.75	279.89**	424.37**	89.56**