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Additive Effects of QTLs/Genes on Rice Grain Size Traits Revealed by Genetic Comparisons

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Rice science 2023年第3期30卷 171-175,I0002-I0013页

作者： HE Lei LIANG Wenhua HU Jiang zhao Chunfang YAO Shu CHEN Tao ZHU Zhen zhao qingyong LU Kai zhao Ling ZHOU Lihui QIAN Qian WANG Cailin ZHANG Yadong Institute of Food Crops Jiangsu Academy of Agricultural Science/Key Laboratory of Jiangsu Province for Agrobiology/Key Laboratory of Germplasm Innovation in Downstream of Huaihe River(Nanjing)Ministry of Agriculture and Rural AffairsNanjing 210014China East China Branch of National Center of Technology Innovation for Saline-Alkali Tolerant Rice Nanjing 210014China State Key Laboratory of Rice Biology China National Rice Research InstituteHangzhou 311400China

Grain size is controlled by many QTLs and/or *** intensive study,the genetic interactions between these QTLs/genes remain largely *** previously found that the japonica large-grain rice cultivar TD70 with 1000-grain weight of 68.6 g carries superior alleles at the loci GW2,GS3,qGL3,GS5 and GW8,all of which are known to control grain size,while the indica rice variety Kasalath with 1000-grain weight of 19.1 g has normal alleles at these loci.

关键词： cultivar alleles Traits

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性恶·法家·人治

青海社会科学 2006年第1期 123-125页

作者：赵庆永中国矿业大学(北京)文法学院社科系

西方及现代法治思想都建基于对人性的不信任之上,我国悠久的人治传统的病根是否就是人性善?厉行法治是否就该倡导人性恶呢?以史为鉴,先秦法家学派的思想基础正是人性恶,但它却是一种实质上的人治理论。由此可见,人性善、恶之于人治、法... 详细信息

西方及现代法治思想都建基于对人性的不信任之上,我国悠久的人治传统的病根是否就是人性善?厉行法治是否就该倡导人性恶呢?以史为鉴,先秦法家学派的思想基础正是人性恶,但它却是一种实质上的人治理论。由此可见,人性善、恶之于人治、法治只是理论上的逻辑前提,倡导法治,不应人为地贬低人性,排斥德治。历史证明,一个真正的法治社会必定也是一个德治社会。

关键词：人性法治人治

Allelic Variation of Starch Biosynthesis Related Genes and Association Mapping with Eating and Cooking Quality Traits in Rice Cultivars

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Allelic Variation of Starch Biosynthesis Related Genes and A...

江苏省遗传学会2017年学术研讨会——“技术创新与遗传...

作者： zhao Chunfang Zhang Shanlei zhao Lin Zhou Lihui Yao Shu Chen Tao zhao qingyong Wang Cailin Jiangsu Academy of Agricultural Sciences/Nanjing Branch of Chinese National Center for Rice Improvement/Jiangsu High Quality Rice R ＆ D Center

Rice eating and cooking qualities（ECQs） are mainly determined by starch physicochemical properties. Development of molecular markers from starch biosynthesis related genes and genomes of diverse rice varieties largely facilitate genetic basis discovery of rice ECQs. To understand the genetic diversity in Chinese rice cultivars and identify significant association genetic loci with ECQs, we conducted association analyses between markers including 36 markers of starch biosynthesis related genes and 187 STS/SSR markers evenly distributed in rice genome and 11 starch physicochemical properties. According to the polymorphism of molecular markers, the rice materials were mainly divided into two groups, indica group and japonica group;173 cultivars were classified in japonica group. Shannon’s diversity index of markers varied from 0.038 to 0.653, with an average of 0.374, while the polymorphism information content varied from 0.038 to 0.587, with an average of 0.305, which suggested significant genetic differences of starch biosynthesis related genes among different cultivars. Using a mixed linear model, 91 and 61 significant trait-markers associations（P＜0.001） were detected in this set of rice materials grown in 2015 and 2016 in China, respectively. Three markers of Wx gene including the CT repeats, G/T SNP of 1 st intron and G/A SNP of 4 th exon were found to be primarily associated with all the starch traits except gelatinization temperature（GT） and pasting temperature（PaT）. Two markers targeting the GC/TT SNP and G/A SNP in exon regions of SSIIa gene were mainly associated with GT, PaT and Hot Paste Viscosity. These indicated that markers of Wx and SSIIa genes had the major effects on starch quality traits in rice cultivars studied here. Notably, one SSR marker RM463 on the long arm of chromosome 12 was found to be significantly associated amylose content in both years and the related candidate genes around this region will be further analyzed. These associated markers

关键词： Oryza sativa L. Eating and cooking qualities Association analysis Molecular markers Starch biosynthesis genes

Difference Analysis of Physiology and Gene Expression Controlling Rice Eating and Cooking Qualities Formation in Japonica Cultivars with Different Amylose Contents

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Difference Analysis of Physiology and Gene Expression Contro...

江苏省遗传学会2017年学术研讨会——“技术创新与遗传学发展”

作者： Gu Mingchao zhao Chunfang zhao Lin Zhou Lihui Yao Shu Chen Tao zhao qingyong Wang Cailin Jiangsu Academy of Agricultural Sciences/Nanjing Branch of Chinese National Center for Rice Improvement/Jiangsu High Quality Rice R & D Center

Eating and cooking qualities(ECQs) of rice is mainly determined by the starch properties in grain, and rice cultivars with different amylose contents often have different ECQs. To elucidate the physiologic and genetic characters influencing ECQs in a similar environmental condition, three japonica rice cultivars with similar growth period duration, non-glutinous cultivar WYJ23, semi-glutinous cultivar NJ5055 and glutinous cultivar ZN19, were chosen and the differences in ECQs parameters, the physiologic process of starch synthesis and the expression patterns of starch synthesis related genes were focused on. ECQs parameters in NJ5055, ZN19 and WYJ23 were significant differences. WYJ23 had the highest amylose content, peak viscosity, trough viscosity, final viscosity, setback and peak time, while ZN19 had the highest gel consistence, gelatinization temperature and break down. Almost every parameter of NJ5055 were between the other cultivars and more close to WYJ23. During grain development, the enzyme activities of AGPase and SBE showed similar trends in NJ5055 and ZN19. But for GBSSI and SSS, there was an opposite trend;the peak activity of GBSSI in WYJ23 was higher than NJ5055 and ZN19 had almost no activities during grain filling stage. ZN19 had a higher peak value of SSS activities than NJ5055, while WYJ23 had the lowest value. Consistent with enzyme activities, the key genes expression patterns of ADP-glucose synthesis and amylopectin synthesis were similar in NJ5055 and ZN19(Fig1). However, the expression patterns of Wx mature mRNA among three rice cultivars were different;NJ5055 and WYJ23 had a similar expression profile, while ZN19 barely expressed in the whole grain development period. Therefore, NJ5055 was more close with ZN19 in the process of ADP-glucose synthesis and amylopectin synthesis. This result indicated that the normally expressed of Wx and the remained GBSSI activity might play a more important role in the formation of semi-glutinous rice ECQs.

关键词： GBSSI Eating and cooking qualities Enzyme activity Gene expression Rice

Genetic Diversity,Population structure and Association Analysis for Eating and Cooking Quality Traits in Japonica Rice Germplasm

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Genetic Diversity,Population structure and Association Analy...

江苏省遗传学会2016年学术年会

作者：赵春芳 Lin zhao Xintao Qiang Lihui Zhou Shu Yao Tao Chen qingyong zhao 王才林 Institute of Food Crops Jiangsu Academy of Agricultural SciencesJiangsu High Quality Rice Research and Development CenterNanjing Branch of China National Center for Rice Improvement

Rice eating and cooking quality is important and largely determines its market price and consumer *** order to completely understand genetic diversity,population structure and genetic base controlling variation of eating and cooking quality,184 japonica rice germplasm accessions most of which are Chinese rice cultivars were studied using 18 starch biosynthesis related genes and 164 polymorphic SSRs markers distributed evenly on 12 rice *** eating and cooking related traits including amylose content,gel consistency,gelatinization temperature and rapid visco analyzer profile were *** diversity analysis indicated that a total of 628 alleles with the phenotypic information content(PIC) value of 0.244 were identified and major allele frequency ranged from 0.29 to 0.99,suggesting a moderate level of genetic variation of these *** determining population structure,populations K=1 to K=10 were tested and population K=4 was present in all the states,which indicated the entire population was categorized into four distinct ***-wide association analysis revealed that a total of 30 significant marker-trait associations(P<0.01) were identified,with the R values ranging from 4.61% to 18.22%.The most significant marker associations were for trough-RVU and breakdown-RVU(SBE4 marker on chromosome 4),gel consistency and palatability(RM31 on chromosome 5),gel consistency and peak time(RM206 on chromosome 11) and amylose content,peak viscosity-RVU,set back and peak time(RM411 on chromosome 3).These loci were collocated within multiple traits,indicating they might be useful for simultaneous improvement of these ***,the region of RM411 on the short arm of chromosome 3 was an important locus associated with differences in the eating quality in non-glutinous japonica rice as reported *** significant markers could be applied as a gene resource for marker-assisted breeding program of improving rice eatin

关键词： Rice:Eating and cooking quality Association analysis Starch biosynthesis genes

Comparative Analysis of Nutritional Compositions and Starch Physicochemical Properties of Nanjing 9108 Grown in Different Sites

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Comparative Analysis of Nutritional Compositions and Starch ...

江苏省遗传学会2019年学术研讨会

作者：赵春芳 qingyong zhao Zhen Zhu Lihui Zhou Ling zhao Tao Chen Shu Yao Wenhua Liang Kai Lu Yadong Zhang 王才林 Institute of food crops Jiangsu Academy of Agricultural Sciences Jiangsu High Quality Rice R＆D Center/Nanjing Branch of China National Center for Rice Improvement

For moderate texture and elite palatability, semi-waxy japonica rice varieties are very popular for people who live in Northern and Eastern China. Nanjing 9108 is a very popular semi-waxy japonica rice variety being widely planted in the middle and lower reaches of the Yangtze River. In this study, 19 sites for planting Nanjing 9108 were selected in Jiangsu province and its surrounding areas. The main chemical components including amylose content, protein content and mineral elements, the appearance quality, pasting property, physical properties, taste value of cooked rice and branch structure of amylopectin were evaluated. Almost all the properties had a large variation in 19 samples and the variation had some regularity with geographic latitude, indicating that it was closely related to environmental condition. The samples with high chalky grain rate and protein content were mainly in Southern Jiangsu. The higher overall taste values were identified in samples derived from both parts of Northern and Southern Jiangsu. Other properties were randomly distributed. The correlation analysis showed that K element existed significantly related with taste value of cooked rice, which might be explained by K increasing hardness and decreasing stickiness. The proportion of DP9, DP10, DP18 and DP43 were also detected closely related to taste values. Thus, the traits of nutritional compositions and eating quality were widely influenced by environmental factors, and multipoint planting is necessary for screening the best sites for a new rice variety.

关键词： japonica Rice Amylopectin Structure Eating Quality Physicochemical Propertie

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浅论工业厂房照明设计

中国照明电器 2010年第7期 21-23页

作者：赵庆勇扬州市工业建筑设计院江苏扬州225000

在论述工业厂房照明设计的特点、设计内容与程序的基础上,结合工程实例分析了工业厂房的照明设计。

关键词：工业厂房照明节能照明设计

Genetic Dissection of Eating and Cooking Qualities in Different Subpopulations of Asian Cultivated Rice(Oryza sativa L.) through Association Mapping

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Genetic Dissection of Eating and Cooking Qualities in Differ...

第十九届中国作物学会学术年会

作者：赵春芳 Ling zhao qingyong zhao Tao Chen Shu Yao Zhen Zhu Lihui Zhou Altafhusian B.Nadaf Wenhua Liang Kai Lu Yadong Zhang 王才林 Institute of Food Crops Jiangsu Academy of Agricultural Sciences Jiangsu Rice Engineering Research Center National Center for Rice Improvement (Nanjing)

[Background] Eating and cooking qualities(ECQs) of rice(Oryza sativa L.) determine consumer acceptance and the economic value of rice varieties. Genetic factors are required for development of rice varieties with excellent ECQs and association mapping is one of the promising approaches for discovering such associated genetic factors. [Material and method] A genome-wide association mapping was performed on a set of 253 non-glutinous rice accessions consisting of 83 indica and 170 japonica Asian cultivated rice varieties through phenotyping for 11 ECQ traits in two consecutive years and genotyping with 210 polymorphic SSR and candidate-gene markers. [Results] These markers amplified 747 alleles with an average of 3.57 alleles per locus. The structure, phylogenetic relationship, and principal component analysis indicated a strong population differentiation between indica and japonica accessions and association mapping was thus undertaken within indica and japonica subpopulations. All traits showed a large phenotypic variation and highly significant phenotypic correlations were present between most of traits. A total of 33 and 30 loci were located for 11 ECQs in indica and japonica subpopulations respectively. Most of associated loci were overlapped with starch synthesis-related genes(SSRGs), and the Wx locus gathered 14 associated loci with the largest effects on amylose content, gel consistency and pasting viscosities. Eight subpopulation specific markers, RM588, Wx-(CT)n, SSI and SBE1 for indica subpopulation and RM550, Wxmp, SSIIa and SBE4 for japonica subpopulation, were identified, suggesting alleles of SSRGs showed the subspecific tendency. Nevertheless, allelic variation in SSIIa showed no tendency towards subspecies. One associated maker RM550 detected in japonica subpopulation for amylose content and pasting viscosity was verified a potential novel and stably expressed locus and also indicated selection for further fine mapping. [Conclusion] This study illustr

关键词： rice(Oryza sativa L.) eating and cooking quality subpopulation association mapping

粳稻栽培品种遗传多样性及食味品质性状的关联分析(英文)

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粳稻栽培品种遗传多样性及食味品质性状的关联分析(英文)

全国农业生物化学与分子生物学第十五届学术研讨会

作者： Chunfang zhao Lin zhao Xintao Qiang Lihui Zhou Shu Yao Tao Chen qingyong zhao Cailin Wang Institute of Food Crops Jiangsu Academy of Agricultural SciencesJiangsu High Quality Rice Research and Development CenterNanjing Branch of China National Center for Rice Improvement

Rice eating and cooking quality is important and largely determines its market price and consumer *** order to completely understand genetic diversity,population structure and genetic base controlling variation of eating and cooking quality,184 japonica rice germplasm accessions most of which are Chinese rice cultivars were studied using 18 starch biosynthesis related genes and 164 polymorphic SSRs markers distributed evenly on the 12 rice chromosomes.12 eating and cooking related traits including amylose content,gel consistency,gelatinization temperature and rapid viscoanalyzer profile were *** diversity analysis indicated that a total of 628 alleles with the phenotypic information content(PIC) value of 0.244 were identified and major allele frequency ranged from 0.29 to 0.99,suggesting a moderate level of genetic variation of these *** determining population structure,populations K=l to K=10 were tested and population K=4 was present in all the states,which indicated the entire population was categorized into four distinct ***-wide association analysis revealed that a total of 30 significant marker-trait associations(P<0.01) were identified(Fig.1),with the R values ranging from 4.61%to 18.22%.The most significant marker associations were for trough-RVU and Breakdown-RVU(SBE4 marker on chromosome 4),gel consistency and palatability(RM31 on chromosome 5),gel consistency and peak time(RM206 on chromosome 11) and amylose content,peak viscosity-RVU,set back and peak time(RM411 on chromosome 3).These loci were collocated within multiple traits,indicating they might be useful for simultaneous improvement of these ***,the region of RM411 on the short arm of chromosome 3 was an important locus associated with differences in the eating quality in non-glutinous japonica rice as reported *** significant markers could be applied as a gene resource for marker-assisted breeding program of improving rice

关键词： Rice Eating and cooking quality Association analysis Starch biosynthesis genes