J Integr Plant Biol. ›› 2022, Vol. 64 ›› Issue (10): 1860-1865.DOI: 10.1111/jipb.13334

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Rapid improvement of rice eating and cooking quality through gene editing toward glutelin as target

Yihao Yang1,2†, Ziyan Shen1†, Youguang Li1†, Chenda Xu1, Han Xia1, Hao Zhuang1, Shengyuan Sun1,2, Min Guo1,2 and Changjie Yan1,2*   

  1. 1 Jiangsu Key Laboratory of Crop Genetics and Physiology/Key Laboratory of Plant Functional Genomics of the Ministry of Education/ Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Yangzhou University, Yangzhou 225009, China
    2 Jiangsu Co‐Innovation Center for Modern Production Technology of Grain Crops/Agricultural College, Yangzhou University, Yangzhou 225009, China

    These authors contributed equally to this article.
    * Correspondence: Changjie Yan (cjyan@yzu.edu.cn)
  • Received:2022-06-21 Accepted:2022-07-29 Online:2022-07-30 Published:2022-10-01

Abstract: Rice eating and cooking quality (ECQ) is a major concern of breeders and consumers, determining market competitiveness worldwide. Rice grain protein content (GPC) is negatively related to ECQ, making it possible to improve ECQ by manipulating GPC. However, GPC is genetically complex and sensitive to environmental conditions; therefore, little progress has been made in traditional breeding for ECQ. Here, we report that CRISPR/Cas9-mediated knockout of genes encoding the grain storage protein glutelin rapidly produced lines with downregulated GPC and improved ECQ. Our finding provides a new strategy for improving rice ECQ.

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