Wx^lv、the Ancestral Allele of Rice Waxy Gene
作者机构：Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Key Laboratory of Crop Genomics and Molecular BreedingCollege of AgricultureYangzhou UniversityYangzhou 225009China Co-lnnovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Key Laboratory of Crop Genetics and Physiology of Jiangsu ProvinceYangzhou UniversityYangzhou 225009China
出 版 物：《Molecular Plant》 (分子植物（英文版）)
年 卷 期：2019年第12卷第8期
页 面：1157-1166页
核心收录：
学科分类：0710[理学-生物学] 07[理学] 09[农学]
基 金：supported by the National Natural Science Foundation of China (31825019,31872860,31561143008) the Ministry of Science and Technology of China (2016YFD0100501,2016ZX08009003-004) the programs (BE2018357,BRA2017410,and PAPD) from Jiangsu Government
主 题：Oryza sativa Waxy eating and cooking quality allelic variation artificial selection
摘 要：In rice grains,the Waxy (Wx) gene is responsible for the synthesis of amylose,the most important determinant for eating and cooking *** effects of several Wx alleles on amylose content and the taste of cooked rice have been ***,the relationship between artificial selection and the evolution of various Wx alleles as well as their distribution remain *** we report the identification of an ancestral allele,Wx^lv,which dramatically affects the mouthfeel of rice grains by modulating the size of amylose *** demonstrated that WF originated directly from wild rice,and the three major Wx alleles in cultivated rice (Wx^b,Wx^a,and Wx^in) differentiated after the substitution of one base pair at the functional *** data indicate that the Wx^lv allele played an important role in artificial selection and *** findings also shed light on the evolution of various Wx alleles,which have greatly contributed to improving the eating and cooking quality of rice.
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