Adjusting the amylose content of semi-glutinous japonica rice by genome editing of uORF6 in the Wx gene

Adjusting the amylose content of semi-glutinous japonica rice by genome editing of uORF6 in the Wx gene

Amylose content, the key determinant of rice eating and cooking quality, is regulated primarily by the Waxy (Wx) gene. We adjusted the amylose content and transparency of semi-glutinous japonica rice carrying the Wxmp allele by genome editing of upstream open reading frame 6 (uORF6) of Wx.

Saved in:
Bibliographic Details
Main Authors: Kai Lu, Yadong Zhang, Lei He, Cheng Li, Wenhua Liang, Tao Chen, Qingyong Zhao, Zhen Zhu, Ling Zhao, Chunfang Zhao, Xiaodong Wei, Shu Yao, Lihui Zhou, Qiaoquan Liu, Cailin Wang
Format: Article
Language:English
Published: KeAi Communications Co., Ltd. 2024-12-01
Series:Crop Journal
Subjects:
Amylose content
Eating and cooking quality
Semi-glutinous japonica rice
Wx
uORF
Online Access:http://www.sciencedirect.com/science/article/pii/S2214514124001508
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

http://www.sciencedirect.com/science/article/pii/S2214514124001508

Similar Items