Starch Synthesis-Related Genes (SSRG) Evolution in the Genus Oryza

Authors

Karine E. Janner de Freitas, Railson Schreinert dos Santos, Carlos Busanello, Filipe de Carvalho Victoria, Jennifer Luz Lopes, Rod A. Wing and Antonio Costa de Oliveira

Plants 2021, 10, 1057. https://doi.org/10.3390/plants10061057

Abstract: Cooking quality is an important attribute in Common/Asian rice (Oryza sativa 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.

Keywords: Leersia perrieri; phylogeny; starch synthesis; cooking quality