Research advances in the Physiological and Molecular Mechanisms of Chalkiness Formation in Rice

doi:10.3969/j.issn.1006-8082.2015.04.003

Abstract

Abstract: Chalkiness is the opaque portion of rice endosperm, and high chalky rice rate has been one of the main obstacles for japonica rice production in southern China. Recent studies showed that only three QTLs for grain chalkiness were fine mapped and cloned, and 16 genes were identified with chalkiness occurrence, which take part in the biogenesis or degradation of starch and protein. However, the physiological and molecular mechanisms underlying chalkiness formation are still poorly understood, that are limited by experimental materials and techniques, and due to complex traits of chalkiness be controlled by genotype and environment. Further studies are essential by using typical materials and system biology approach to investigate the carbon-nitrogen metabolism of developing grain in rice. A deep understanding of physiological mechanism in chalkiness formation would be of significance in both rice improvement and cultivation practices to reduce chalky rice rate of japonica rice production in southern China.

Key words: rice, chalkiness formation, physiological and molecular mechanisms, carbon-nitrogen metabolism, genetic network

摘要： 垩白是稻米胚乳中白色不透明的部分，垩白粒率高是影响南方稻区优质粳米生产的主要限制因素之一。目前，仅有3个垩白QTLs被精细定位或克隆，16个参与淀粉与蛋白质合成、降解及其调控相关的基因被鉴定与垩白的发生密切相关。但其受基因型和环境所共同控制的复杂性，以及试验材料和研究方法等因素所限，对垩白形成的生理与分子机制尚未完全明晰。从试验材料创新、采用系统生物学理论和技术以及碳氮代谢的视角进一步探究垩白形成的生理与分子机制，将有助于破解垩白较高这一制约我国南方粳稻优质生产的主要难题。

关键词: 稻米, 垩白形成, 生理与分子机制, 碳氮代谢, 基因网络

CLC Number:

LIN Zhao-Miao-1, ZHENG De-Yi-1, ZHANG Xin-Cheng-1, LIU Zheng-Hui-1 2*, WANG Shao-Hua-1, DING Yan-Feng-1 2. Research advances in the Physiological and Molecular Mechanisms of Chalkiness Formation in Rice[J]. , 2015, 21(4): 14-19.

林赵淼1, 郑德益1, 张新城1, 刘正辉1 2*, 王绍华1, 丁艳锋1 2. 稻米垩白形成的生理与分子机制研究进展[J]. 中国稻米, 2015, 21(4): 14-19.

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