Grain Qualities and Their Genetic Derivation of 7 New Rice for Africa (NERICA) Varieties

• Published in: Journal of agricultural and food chemistry Vol. 56; no. 12; pp. 4605 - 4610
• Main Authors: Kishine, Masahiro, Suzuki, Keitaro, Nakamura, Sumiko, Ohtsubo, Ken’ichi
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 25.06.2008
• Subjects: Africa; amylopectin; amylose; Amylose - analysis; Amylose - biosynthesis; biochemical pathways; Biological and medical sciences; Cereal and baking product industries; Chemical Composition of Foods/Feeds; cultivars; DNA, Plant - analysis; food composition; Food industries; food quality; Fundamental and applied biological sciences. Psychology; genes; genetic diversity; Genetic Variation; grain quality; grain yield; hybrids; NERICA; Oryza - genetics; Oryza glaberrima; Oryza sativa; pasting properties; physical properties; plant adaptation; Poaceae - genetics; Quality Control; rice; Seeds - chemistry; Seeds - genetics; Species Specificity; starch synthase; Starch Synthase - genetics; Africa; NERICA; genetic diversity; grain quality; rice; New variety; Genetic variability; Quality; Cereal; Genetics; Genetic diversity; Rice
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf800141y

NERICA are interspecific rice varieties from crossing between the high-yielding Asian rice (Oryza sativa spp. Japonica) with locally adapted African rice (Oryza glaberrima). In this study, we analyzed grain qualities of 7 NERICA varieties (NERICA 1 to 7) and genetic derivation of quality-related genes. Quality analyses of NERICA grains showed that 7 NERICA varieties were clearly classified into two groups based on the difference of amylose content, and the difference influenced the pasting and physical properties of grains. Genetic analysis of the gene encoding granule-bound starch synthase I (GBSSI), which is known as a key enzyme on amylose synthesis in rice grain, revealed that varieties with higher amylose content (∼29%) have the gene derived from O. glaberrima parent, and group 2 with lower amylose content (∼22%) have the gene from O. sativa parent. These results indicated that the difference in amylose content as well as grain properties among 7 NERICA varieties is mainly determined by the genetic derivation of GBSSI. Further genetic analysis of starch synthesis-related genes suggested that the genetic derivation of SSIIa also influences the chain length of amylopectin in 7 NERICA varieties.