Fine‐tuning the amylose content of rice by precise base editing of the Wx gene

• Published in: Plant biotechnology journal Vol. 19; no. 1; pp. 11 - 13
• Main Authors: Xu, Yang, Lin, Qiupeng, Li, Xiufeng, Wang, Fangquan, Chen, Zhihui, Wang, Jun, Li, Wenqi, Fan, Fangjun, Tao, Yajun, Jiang, Yanjie, Wei, Xiaodong, Zhang, Rui, Zhu, Qian‐Hao, Bu, Qingyun, Yang, Jie, Gao, Caixia
• Format: Journal Article
• Language: English
• Published: England John Wiley & Sons, Inc 01.01.2021; John Wiley and Sons Inc
• Subjects: Agronomic crops; Agronomy; Amino acids; Amylose; amylose content; appearance quality; base editing; Brief Communication; Brief Communications; eating and cooking quality; Endosperm; Genetic diversity; Genetic variability; Granule-bound starch synthase; Mutation; Oryza - genetics; Plant breeding; Plant Proteins - genetics; Proteins; Rice; Seeds; Starch Synthase; Structural models; Waxy gene; Wx; rice; base editing; eating and cooking quality; amylose content; appearance quality

The genetic diversity and phenotypic variability of crop agronomic traits is valued by breeders for their benefits in crop breeding but are limited for most target traits. The rice Waxy (Wx) gene (LOC_Os06g04200) encodes granule‐bound starch synthase I (GBSSI), which determines the amylose content (...