Starch Synthesis-Related Genes (SSRG) Evolution in the Genus Oryza
Authorsde Freitas, Karine E Janner
Dos Santos, Railson Schreinert
de Carvalho Victoria, Filipe
Lopes, Jennifer Luz
Wing, Rod Anthony
de Oliveira, Antonio Costa
Permanent link to this recordhttp://hdl.handle.net/10754/669403
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AbstractCooking quality is an important attribute in Common/Asian rice (Oryzasativa L.) varieties, being highly dependent on grain starch composition. This composition is known to be highly dependent on a cultivar’s genetics, but the way in which their genes express different phenotypes is not well understood. Further analysis of variation of grain quality genes using new information obtained from the wild relatives of rice should provide important insights into the evolution and potential use of these genetic resources. All analyses were conducted using bioinformatics approaches. The analysis of the protein sequences of grain quality genes across the Oryza suggest that the deletion/mutation of amino acids in active sites result in variations that can negatively affect specific steps of starch biosynthesis in the endosperm. On the other hand, the complete deletion of some genes in the wild species may not affect the amylose content. Here we present new insights for Starch Synthesis-Related Genes (SSRGs) evolution from starch-specific rice phenotypes
CitationDe Freitas, K. E. J., dos Santos, R. S., Busanello, C., de Carvalho Victoria, F., Lopes, J. L., Wing, R. A., & de Oliveira, A. C. (2021). Starch Synthesis-Related Genes (SSRG) Evolution in the Genus Oryza. Plants, 10(6), 1057. doi:10.3390/plants10061057
SponsorsThis study was financed by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior—Brasil (CAPES) -Finance Code 001, by the Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) and by the Fundação de Amparo a Pesquisa do Rio Grande doSul (FAPERGS).
JournalPlants (Basel, Switzerland)
Except where otherwise noted, this item's license is described as This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license.
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