Identification of quantitative trait loci associated with rice eating quality traits using a population of recombinant inbred lines derived from a cross between two temperate japonica cultivars.

Improved eating quality is a major breeding target in japonica rice due to market demand. In this study, we performed genetic analysis to identify quantitative trait loci (QTLs) that control rice eating quality traits using 192 recombinant inbred lines (RILs) derived from a cross between two japonica cultivars, 'Suweon365' and 'Chucheongbyeo'. We evaluated the stickiness (ST) and overall evaluation (OE) of cooked rice using a sensory test, the glossiness of cooked rice (GCR) using a Toyo-taste meter, and measured the amylose content (AC), protein content (PC), alkali digestion value (ADV), and days to heading (DH) of the RILs in the years 2006 and 2007. Our analysis revealed 21 QTLs on chromosomes 1, 4, 6, 7, 8, and 11. QTLs on chromosomes 6, 7, and 8 were detected for three traits related to eating quality in both years. QTLs for ST and OE were identified by a sensory test in the same region of the QTLs for AC, PC, ADV, GCR and DH on chromosome 8. QTL effects on the GCR were verified using QTL-NILs (near-isogenic lines) of BC(3)F(4-6) in the Suweon365 background, a low eating quality variety, and some BC(1)F(3) lines. Chucheongbyeo alleles at QTLs on chromosomes 7 and 8 increased the GCR in the NILs and backcrossed lines. The QTLs identified by our analysis will be applicable to future marker-assisted selection (MAS) strategies for improving the eating quality of japonica rice.

Fine mapping of a yield-enhancing QTL cluster associated with transgressive variation in an Oryza sativa x O. rufipogon cross.

A high-resolution physical map targeting a cluster of yield-related QTLs on the long arm of rice chromosome 9 has been constructed across a 37.4 kb region containing seven predicted genes. Using a series of BC3F4 nearly isogenic lines (NILs) derived from a cross between the Korean japonica cultivar Hwaseongbyeo and Oryza rufipogon (IRGC 105491), a total of seven QTLs for 1,000-grain weight, spikelets per panicle, grains per panicle, panicle length, spikelet density, heading date and plant height were identified in the cluster (P

Fine mapping of a grain weight quantitative trait locus on rice chromosome 8 using near-isogenic lines derived from a cross between Oryza sativa and Oryza rufipogon.

A quantitative trait locus (QTL) for grain weight (GW) was detected near SSR marker RM210 on chromosome 8 in backcross populations derived from a cross between the Korean japonica cultivar Hwaseongbyeo and Oryza rufipogon (IRGC 105491). The O. rufipogon allele increased GW in the Hwaseongbyeo background despite the fact that O. rufipogon was the small-seeded parent. Using sister BC(3)F(3) near-isogenic lines (NILs), gw8.1 was validated and mapped to a 6.1 cM region in the interval between RM42 and RM210 (P < or = 0.0001). Substitution mapping with eight BC(3)F(4) sub-NILs further narrowed the interval containing gw8.1 to about 306.4 kb between markers RM23201.CNR151 and RM30000.CNR99. A yield trial using homozygous BC(3)F(4) sister sub-NILs and the Hwaseongbyeo recurrent parent indicated that the NIL carrying an O. rufipogon chromosome segment across the entire gw8.1 target region out-yielded its sister NIL (containing Hwaseongbyeo chromosome in the RM42-RM210 interval) by 9% (P=0.029). The higher-yielding NIL produced 19.3% more grain than the Hwaseongbyeo recurrent parent (P=0.018). Analysis of a BC(3)F(4) NIL indicated that the variation for GW is associated with variation in grain shape, specifically grain length. The locus, gw8.1 is of particular interest because of its independence from undesirable height and grain quality traits. SSR markers tightly linked to the GW QTL will facilitate cloning of the gene underlying this QTL as well as marker-assisted selection for variation in GW in an applied breeding program.

Ultrastructure of individual and compound starch granules in isolation preparation from a high-quality, low-amylose rice, ilpumbyeo, and its mutant, G2, a high-dietary fiber, high-amylose rice.

The ultrastructures of isolated starch granules from Ilpumbyeo (IP), a low-amylose japonica rice, and its mutant, Goami2 (G2), a high-amylose rice, which have extreme contrasts in physicochemical properties, cooking qualities (Kang, H. J.; Hwang, I. K.; Kim, K. S.; Choi, H. C. Comparative structure and physicochemical properties of Ilpumbyeo, a high-quality japonica rice, and its mutant, Suweon 464. J. Agric. Food Chem. 2003, 51, 6598-6603. Kim, K. S.; Kang, H. J.; Hwang, I. K.; Hwang, H. G.; Kim, T. Y.; Choi, H. C. Comparative ultrastructure of Ilpumbyeo, a high-quality japonica rice, and its mutant, Suweon 464: Scanning and transmission electron microscopy studies. J. Agric. Food Chem. 2004, 52, 3876-3883), and susceptibility to amylolytic enzymes (Kim, K. S.; Kang, H. J.; Hwang, I. K.; Hwang, H. G.; Kim, T. Y.; Choi, H. C. Fibrillar microfilaments associated with a high-amylose rice, Goami2, a mutant of Ilpumbyeo, a high-quality japonica rice. J. Agric. Food Chem. 2005, 53, 2600-2608), were compared. In isolated preparation, IP consisted entirely of well-separated individual starch granules (ISG), whereas G2 consisted of two populations, the large voluminous bodies and the smaller forms, the ISGs. High-voltage electron microscopy revealed that each of the voluminous bodies consisted of tightly packed smaller subunits, the ISGs, indicating that they represent the compound starch granules (CSGs) of G2. This suggests that the structural as well as functional unit of G2 involved in food processing is, unlike IP and other ordinary rices, not ISG but is primarily CSG. ISGs located at the periphery of CSGs were fused to each other with adjacent ones forming a thick band or wall encircling the entire circumference. The periphery of ISGs separated from CSGs of G2 consisted of thin radially oriented filaments arranged side by side along the entire granule surface, whereas no such filaments occurred in ISG of IP. It appears that the thick band and the peripheral filaments surrounding CSGs and ISGs, respectively, function as a structural barrier that limits the entrance of water into the granules and subsequent absorption, causing the low swelling power, incomplete gelatinization, and finally poor quality of cooked rice in G2.

Fibrillar microfilaments associated with a high-amylose rice, goami 2, a mutant of ilpumbyeo, a high-quality japonica rice.

The ultrastructure of cooked and malt-treated cooked rice of Ilpumbyeo (IP) and its mutant Goami 2 (G2), which have extreme contrasts in physicochemical properties, cooking quality, and ultrastructural characteristics in raw grains (1, 2), was compared. In cooked rice of IP, starch granules in endosperm cells were evenly coalesced, appearing as homogeneously smooth sheetlike matrix and/or globules, whereas those in G2 were a heterogeneously coarse matrix in which a novel structural feature, the microfilaments, was embedded. In malt-treated cooked rice of IP, most starch was hydrolyzed by the malt enzymes, appearing as empty vacuoles surrounded by the cell wall, whereas that in G2 was highly resistant to malt treatment, remaining as distinct structural features, the malt-resistant compound starch granules. The property of G2's compound starch granules, which are tolerant of mechanical and chemical treatments thereby retaining their structural integrity (2) and of cooking and malt treatment thereby retaining their physical hardness, appears to play a major role in determining the quality of cooked rice of G2.

Comparative ultrastructure of Ilpumbyeo, a high-quality japonica rice, and its mutant, Suweon 464: scanning and transmission electron microscopy studies.

A new rice mutant Suweon 464 (S-464), which has extreme contrast in cooking quality and physicochemical properties from those of its mother variety Ilpumbyeo (IP), revealed striking differences in ultrastructure in in situ, fractured whole grain, and isolated starch preparation. In scanning electron microscopy (SEM), compound starch granules (CSG) in whole grains of IP were readily split during fracturing, whereas those in S-464 were structurally intact and were enclosed within a sac-like structure tolerant of fracturing. In isolated preparation, IP starch consisted entirely of individual starch granules, whereas S-464 starch consisted of mostly large CSG enclosed within the sac, preventing the release of the individuals. In transmission electron microscopy (TEM), S-464 starch granules were smaller, solidly "condensed", and highly contrasted, whereas those of IP were larger, loosely "diffused", and less contrasted. The boundaries of amyloplasts and starch granules in S-464 were coated with a thin proteinaceous layer, presumed to be the counterpart of the sac that enclosed the CSG observed in SEM.