1. Grain chalkiness traits is affected by the synthesis and dynamic accumulation of the storage protein in rice
- Author
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Yongjin Zhou, Yalan Ji, Xu Youzun, Min Xi, Chen Gang, Wenge Wu, and Sun Xueyuan
- Subjects
Nitrogen ,030309 nutrition & dietetics ,Transaminase ,03 medical and health sciences ,0404 agricultural biotechnology ,Gene Expression Regulation, Plant ,Glutamine synthetase ,Glutamate synthase ,Protein biosynthesis ,Storage protein ,Nitrogen cycle ,Panicle ,chemistry.chemical_classification ,0303 health sciences ,Nutrition and Dietetics ,biology ,Seed Storage Proteins ,food and beverages ,Oryza ,04 agricultural and veterinary sciences ,Metabolism ,040401 food science ,Horticulture ,Phenotype ,chemistry ,Protein Biosynthesis ,Seeds ,biology.protein ,Agronomy and Crop Science ,Food Science ,Biotechnology - Abstract
Backgrouond Grain chalkiness lowers the market value of rice. Alleviating grain chalkiness is the most challenging issue in many rice-producing areas of the world. Nitrogen (N) metabolism has received increasing attention as a result of its relationship with grain chalkiness, although little information is available on the mechanism of N-induced grain chalk. Results A highly chalky rice variety OM052 was used to explore the protein synthesis and its accumulation in the grain exposed to N topdressing (N+) at the panicle initiation stage and a control (N-). The results showed that chalky kernels were stimulated by the N+ treatment and more prone to occur on the top and primary rachis. The grain protein content was increased because of the increased average and maximum rates of protein accumulation during grain filling, which was related to the enhanced activities of glutamine synthetase, glutamate synthase, glutamic oxalo-acetic transaminase and glutamate pyruvate transaminase under the N+ treatment. The activities of these enzymes at 15 days after flowering (DAF) were notably positively correlated with grain chalky traits and protein content. Conclusion N topdressing regulates the synthesis and accumulation of the protein by affecting the key enzymes, especially at 15 DAF, which is attributed to grain chalkiness in rice. © 2021 Society of Chemical Industry.
- Published
- 2021