Review
Agronomy
Naoko Fujita, Satoko Miura, Naoko Crofts
Summary: This review summarizes recent discoveries in rice starch research, including the expression patterns and variations of starch biosynthetic genes, the functions of individual isozymes, and the complementary effects of starch enzymes. The research findings are important for breeding new rice cultivars.
Article
Agronomy
Satoko Miura, Nana Koyama, Naoko Crofts, Yuko Hosaka, Misato Abe, Naoko Fujita
Summary: Through crossing BE1 and BE2b mutants, a non-transgenic be1 be2b double mutant rice line was generated, showing significantly increased RS content in cooked rice grains and rice flour compared with the single mutant.
Article
Agronomy
Satoko Miura, Maiko Narita, Naoko Crofts, Yuki Itoh, Yuko Hosaka, Naoko F. Oitome, Misato Abe, Rika Takahashi, Naoko Fujita
Summary: The study showed that backcrossing high RS rice lines with elite rice cultivars can increase seed weight without compromising RS content. The introduced genetic loci may enhance seed length and width, and promote early flowering for optimal temperature during RS biosynthesis.
Article
Chemistry, Applied
Yuyue Zhong, Jian Zhou Qu, Xingxun Liu, Li Ding, Ying Liu, Eric Bertoft, Bent L. Petersen, Bruce R. Hamaker, Kim Henrik Hebelstrup, Andreas Blennow
Summary: This review systematically documents the major strategies for generating high-amylose starch mutants with high resistant starch. It discusses the suppression of starch synthases, starch branching enzymes, and debranching enzymes as the main strategies. The application of new breeding technologies, especially CRISPR, in the breeding of high-amylose starch crops is also reviewed.
CARBOHYDRATE POLYMERS
(2022)
Article
Food Science & Technology
Linhao Feng, Chenya Lu, Yong Yang, Yan Lu, Qianfeng Li, Lichun Huang, Xiaolei Fan, Qiaoquan Liu, Changquan Zhang
Summary: The study assessed the impact of different Wx alleles (Wx(lv), Wx(a), Wx(b)) on rice grain quality profiles, starch fine structure, and crystallinity characteristics, highlighting the significant influence of the Wx(lv) allele on amylose content, starch fine structure, and crystallinity in indica rice.
Article
Biochemistry & Molecular Biology
Jihui Zhu, Chang-Quan Zhang, Jianlong Xu, Robert G. Gilbert, Qiaoquan Liu
Summary: The study explores the impact of starch synthase isoforms on chain-length distributions of starch in rice, identifying the enzyme sets controlling amylose and amylopectin biosynthesis and the mutants of each isoform. This detailed analysis enables breeders to target and develop improved rice species based on functional properties controlled by CLD.
Article
Biochemistry & Molecular Biology
Yining Ying, Feifei Xu, Zhongwei Zhang, Piengtawan Tappiban, Jinsong Bao
Summary: Researchers investigated the changes in the multi-enzyme complex during rice seed development and found that enzyme interactions and complex formation varied during starch synthesis, with a significant role played by BEIIb.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Biochemistry & Molecular Biology
Naoko Crofts, Yoshiki Satoh, Satoko Miura, Yuko Hosaka, Misato Abe, Naoko Fujita
Summary: The introduction of higher SSIIa activity effectively restores crystallinity, starch granule structure, and production of plump seeds in the mild-type sug-1 mutant. Crossbreeding resulted in the generation of new rice lines with improved amylopectin-like glucan accumulation and A-type crystallinity, complementing the wrinkled seed phenotype typical of the original isa1 mutation.
PLANT MOLECULAR BIOLOGY
(2022)
Article
Chemistry, Applied
Li Guo, Yu Zhu, Jiahao Li, Yifan Gui, Haiteng Tao, Feixue Zou, Pengfei Liu, Srinivas Janaswamy, Bo Cui
Summary: This study investigated the effects of wheat amylose on the catalysis of sequential glucoamylase and branching enzyme in modifying waxy rice starch. The results showed that the amylose ratios in the mixtures significantly influenced the structure and physicochemical properties of the starch. With increasing ratios, the degree of branching and short chain length distribution increased, while middle chain length distribution, crystallinity, gelatinization temperatures decreased. The findings provide insights into controlling amylose ratios to achieve desired properties of waxy rice starch-based products through enzyme modification.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Weining Wang, Chang Liu, Hairong Zhang, Xiuqing Zhu, Liqi Wang, Na Zhang, Dianyu Yu
Summary: In this study, stable emulsions were prepared using octenyl succinic acid (OSA)-modified rice starch of different types. The results showed that OSA-modified japonica rice starch exhibited the best emulsification effect, and the OSA modification significantly improved the shear resistance, centrifugal force resistance, and storage stability of the emulsion.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Chemistry, Applied
Yuhao Fu, Yonghuan Hua, Tingting Luo, Chunyan Liu, Baoli Zhang, Xingyu Zhang, Yiping Liu, Zizhong Zhu, Yang Tao, Zhongyan Zhu, Ping Li, Jun Zhu
Summary: Four waxy rice starches with different physicochemical properties were successfully obtained using the CRISPR/Cas9 gene-editing system, and CZBwx1 starches exhibited the best gel consistency and highest water solubility. Mutations of the Wxb allele resulted in a decrease in medium-and long-chains (DP12-70) and an increase in short-chains (DP 6-11), while mutations of the Wxa allele led to a higher amylose content (AC) compared to Wxb allele mutations. The gelatinization temperature (GT) of the wxa mutant starches was higher than that of the wxb mutant starches, and the GT and amylopectin fine structure type of waxy rice starch remained unchanged after Wx gene editing.
CARBOHYDRATE POLYMERS
(2023)
Article
Food Science & Technology
Fei Chen, Yan Lu, Lixu Pan, Xiaolei Fan, Qianfeng Li, Lichun Huang, Dongsheng Zhao, Changquan Zhang, Qiaoquan Liu
Summary: Rice grain quality is a complex trait influenced by amylose content, water content, and the cumulative area of cavities within starch granules. This study found that the transparency of the endosperm was negatively correlated with the cumulative area of cavities, thus affecting the appearance of rice. An indica rice variety, 28Zhan, with translucent endosperm exhibited good taste, which may be attributed to long-chain amylopectin and the B2 chain.
Article
Agronomy
Guochao Zhao, Shuifeng Xie, Shipeng Zong, Tong Wang, Chanjuan Mao, Jianxin Shi, Jianyue Li
Summary: This study cloned and characterized a novel C2H2 zinc finger protein TL1 that plays a positive role in regulating amylose synthesis in rice grains, thus improving the eating and cooking quality of rice. Loss of TL1 function resulted in reduced amylose content but increased viscosity and total lipid content in rice. In addition, the ratio of amylopectin A chains with a degree of polymerization (DP) 6-12 to B chains with DP 13-24 was altered, leading to enhanced grain quality. Knockout of TL1 in a high-yielding rice variety had no noticeable side effects on major agronomic traits.
THEORETICAL AND APPLIED GENETICS
(2022)
Article
Food Science & Technology
Sicong Fang, Cheng Chen, Yuan Yao, John Nsor-Atindana, Fei Liu, Maoshen Chen, Fang Zhong
Summary: This study investigated the physicochemical properties of indica and japonica waxy rice and identified the differences in globulin and glutelin content as the main factor influencing the pasting behaviors of these two cultivars.
Article
Plant Sciences
Tingting Feng, Lili Wang, Laiyun Li, Yuan Liu, Kang Chong, Guenter Theissen, Zheng Meng
Summary: This study reveals the crucial role of OsMADS14 in starch synthesis in rice. Loss of function mutations in OsMADS14 lead to a shrunken and chalky grain phenotype, as well as significantly reduced total starch and amylose content in the endosperm. The study also demonstrates that OsMADS14 directly binds to regulatory regions of starch synthesis genes and interacts with the nuclear factor NF-YB1 to promote their transcription.
Review
Food Science & Technology
Zhongwei Zhang, Jinsong Bao
Summary: This review summarizes the effectiveness of various modification approaches in improving resistant starch (RS) in different sources of starch, elucidates the functions of RS in regulating metabolism and influencing the nutritional and textural properties of food, and highlights the potential of incorporating RS in food products.
Article
Biochemistry & Molecular Biology
Piengtawan Tappiban, Yaqi Hu, Jiaming Deng, Jiajia Zhao, Yining Ying, Zhongwei Zhang, Feifei Xu, Jinsong Bao
Summary: The down-regulation of starch branching enzymes alters starch properties, especially the B-type crystalline pattern and high amylose content in the BEIIb-deficiency mutant. The study uncovered the relative importance of starch branching enzymes in determining molecular fine structure and functional properties of starch. The results suggest that BEIIb plays a more crucial role compared to BEI and BEIIa in determining starch fine structures and functionality.
PLANT MOLECULAR BIOLOGY
(2022)
Article
Genetics & Heredity
Feng Leng, Yue Wang, Jinping Cao, Shiping Wang, Di Wu, Ling Jiang, Xian Li, Jinsong Bao, Naymul Karim, Chongde Sun
Summary: The study found that root restriction treatment significantly affected the accumulation of various primary metabolites in grape berries, with an increase in sugars and organic acids, and a decrease in pectin and cellulose content. Specific key enzymes, such as sucrose synthase and sucrose phosphate synthase, were identified to play crucial roles in these metabolic changes induced by the root restriction treatment.
Article
Biochemistry & Molecular Biology
Zhongwei Zhang, Jiajia Zhao, Piengtawan Tappiban, Yining Ying, Yaqi Hu, Feifei Xu, Jinsong Bao
Summary: This study analyzed the changes in transcript levels of starch synthesis genes, protein abundances, enzyme activities, and starch molecular structures in rice endosperm during seed development. The results revealed different expression patterns and diurnal changes in starch chain length distributions in different rice varieties.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Food Science & Technology
Jinsong Bao, Xin Zhou, Yaqi Hu, Zhongwei Zhang
Summary: Physicochemical modification methods have been used to increase resistant starch content in waxy starch, but their effects on non-waxy starches are not fully understood. This study analyzed the effects of pullulanase, heat-moisture treatment, and citric acid on five non-waxy rice starches. Results showed that all three modification treatments effectively increased resistant starch content, with citric acid modification having the greatest effect. Pullulanase modified starches had higher apparent amylose contents and relative crystallinity, with a change in crystalline pattern. Heat-moisture treatment and citric acid had opposite effects on gelatinization temperature and paste viscosity of different rice starches. High-amylose rice starch had the highest resistant starch content, apparent amylose content, and relative crystallinity after modification. This study provides practical information for improving the nutritional benefits of rice.
JOURNAL OF CEREAL SCIENCE
(2022)
Editorial Material
Food Science & Technology
Jinsong Bao, Ken'ichi Ohtsubo, Cristina M. Rosell
JOURNAL OF CEREAL SCIENCE
(2022)
Editorial Material
Biochemistry & Molecular Biology
Yasunori Nakamura, Martin Steup, Christophe Colleoni, Alberto A. Iglesias, Jinsong Bao, Naoko Fujita, Ian Tetlow
PLANT MOLECULAR BIOLOGY
(2022)
Review
Biochemistry & Molecular Biology
Haroon Rasheed, Daraz Ahmad, Jinsong Bao
Summary: Potato is a potential source of polyphenols, which have various health benefits. The selection of potato cultivars and cooking methods play a crucial role in obtaining the maximum concentration of polyphenolic compounds. The polyphenols in potatoes have antioxidant, anticarcinogenic, anti-inflammatory, anti-obesity, and antidiabetic activities.
Article
Agriculture, Multidisciplinary
Yaling Chen, Lili Luo, Feifei Xu, Xiaoyong Xu, Jinsong Bao
Summary: Proteomic analysis revealed that the upregulation and downregulation of starch enzymes in the be2b mutant led to changes in starch structure, resulting in increased resistant starch content and reduced seed weight.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Chemistry, Applied
Yasunori Nakamura, Kazuki Yashiro, Go Matsuba, Yifei Wang, Goro Mizutani, Masami Ono, Jinsong Bao
Summary: The study found that the structural features of amylopectin determine the A-type or B-type crystalline allomorph of starch granules in cereals. Differences in chain length and branch types contribute to the transformation of starch granules from A-type to B-type.
Article
Food Science & Technology
Yaqi Hu, Yanni Zhang, Shouwu Yu, Guofu Deng, Gaoxing Dai, Jinsong Bao
Summary: BEIIb and SSIIa play important roles in starch biosynthesis in cereals. This study found that BEIIb has a greater influence on the structure and physicochemical properties of starch. These findings provide important insights for breeding rice varieties with high amylose content and high resistant starch.
Article
Biochemistry & Molecular Biology
Yining Ying, Feifei Xu, Zhongwei Zhang, Piengtawan Tappiban, Jinsong Bao
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Food Science & Technology
Zhongwei Zhang, Yining Ying, Lin Zhang, Gaoxing Dai, Guofu Deng, Jinsong Bao, Feifei Xu
Summary: Due to the urgent need for healthy diets, attention is increasingly being given to foods that have slow digestibility and superior eating quality. Research has shown that a mutant rice with a deficiency in starch synthase IIIa (SSIIIa) has a higher content of resistant starch, but how the starch structure affects the textural and digestive properties of the cooked rice has not been clarified. The mutant rice with SSIIIa deficiency has a higher amylose content and different chain lengths of amylose and amylopectin, resulting in a harder texture and slower digestion rate. These findings explain the nutritional benefits of this mutant rice and its importance in producing slow-digestive food products with acceptable texture.
JOURNAL OF CEREAL SCIENCE
(2023)
Article
Biochemistry & Molecular Biology
Yining Ying, Yaqi Hu, Yanni Zhang, Piengtawan Tappiban, Zhongwei Zhang, Gaoxing Dai, Guofu Deng, Jinsong Bao, Feifei Xu
Summary: A novel mutation in soluble starch synthase IIIa (SSIIIa) was identified as the cause for the chalky phenotype in a mutant rice line (GM03). Complementation tests with the active SSIIIa gene restored the wildtype phenotype in GM03, confirming the role of SSIIIa in starch synthesis. Disruption of SSIIIa using CRISPR/Cas9 technology phenocopied the chalky endosperm in GM03, and knockout mutant lines exhibited altered thermal properties and starch fine structure. These findings highlight the importance of SSIIIa in elongating amylopectin long chains and maintaining proper starch synthesis in rice.
Editorial Material
Biochemistry & Molecular Biology
Jinsong Bao, Jian-Hong Xu
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
