Identification of reliable QTLs and designed QTL breeding for grain shape and milling quality in the reciprocal introgression lines in rice

Milling quality (MQ) and grain shape (GS) of rice (Oryza sativa L.) are correlated traits, both determine farmers' final profit. More than one population under multiple environments may provide valuable information for breeding selection on these MQ-GS correlations. However, suitable analytical methods for reciprocal introgression lines with linkage map for this kind of correlation remains unclear. In this study, our major tasks were (1) to provide a set of reciprocal introgression lines (composed of two BC2RIL populations) suitable for mapping by linkage mapping using markers/bins with physical positions; (2) to test the mapping effects of different methods by using MQ-GS correlation dissection as sample case; (3) to perform genetic and breeding simulation on pyramiding favorite alleles of QTLs for representative MQ-GS traits. Finally, with four analysis methods and data collected under five environments, we identified about 28.4 loci on average for MQ-GS traits. Notably, 52.3% of these loci were commonly detected by different methods and eight loci were novel. There were also nine regions harboring loci for different MQ-GS traits which may be underlying the MQ-GS correlations. Background independent (BI) loci were also found for each MQ and GS trait. All these information may provide useful resources for rice molecular breeding.

Control of Grain Weight and Size in Rice (Oryza sativa L.) by OsPUB3 Encoding a U-Box E3 Ubiquitin Ligase

Grain weight and size, mostly determined by grain length, width and thickness, are crucial traits affecting grain quality and yield in rice. A quantitative trait locus controlling grain length and width in rice, qGS1-35.2, was previously fine-mapped in a 57.7-kb region on the long arm of chromosome 1. In this study, OsPUB3, a gene encoding a U-box E3 ubiquitin ligase, was validated as the causal gene for qGS1-35.2. The effects were confirmed firstly by using CRISPR/Cas9-based mutagenesis and then through transgenic complementation of a Cas9-free knock-out (KO) mutant. Two homozygous KO lines were produced, each having a 1-bp insertion in OsPUB3 which caused frameshift mutation and premature termination. Compared with the recipient and a transgenic-negative control, both mutants showed significant decreases in grain weight and size. In transgenic complementation populations derived from four independent T₀ plants, grain weight of transgenic-positive plants was significantly higher than transgenic-negative plants, coming with increased grain length and a less significant decrease in grain width. Based on data documented in RiceVarMap V2.0, eight haplotypes were classified according to six single-nucleotide polymorphisms (SNPs) found in the OsPUB3 coding region of 4695 rice accessions. Significant differences on grain size traits were detected between the three major haplotypes, Hap1, Hap2 and Hap3 that jointly occupy 98.6% of the accessions. Hap3 having the largest grain weight and grain length but intermediate grain width exhibits a potential for simultaneously improving grain yield and quality. In another set of 257 indica rice cultivars tested in our study, Hap1 and Hap2 remained to be the two largest groups. Their differences on grain weight and size were significant in the background of non-functional gse5, but non-significant in the background of functional GSE5, indicating a genetic interaction between OsPUB3 and GSE5. Cloning of OsPUB3 provides a new gene resource for investigating the regulation of grain weight and size.

Determination of the effect of high energy ultrasound application in tempering on flour quality of wheat

This research has been carried out under laboratory conditions. To determine the effect of soaking with ultrasound application to dampen hard wheat samples at one stage in tempering process was the prior goal. In the experiments, Bezostaya-1 wheat samples in different hardness levels (45, 65 and 75%) are used as material. The milling quality and qualitative properties of the flour were investigated. Results compared with the classic tempering process which has two stages tempering for hard and semi-hard wheat at the industrial applications. Ultrasonication of the samples has been applied by a probe-type ultrasound device. Because of experimental deviations, inevitable positive effect of ultrasonic tempering had not seen in the quality parameters of milling experiments like flour yield and energy consumption. But tempering with ultrasound application increased the speed of water intake and diffusion into the grain center. In the study, the wet gluten rates of the flour obtained by classical tempering process were 24.52% and the gluten index rate was 87.17%, while the results obtained by ultrasonic tempering were 22.70% and 93.33%, respectively. Thus it raised flour quality a little, possibly, due to low amount but better quality gluten coming from central endosperm in the flour obtained. Other analysis results in flour showed significant differences in some values of classical and ultrasonic tempering processes. As a result of ultrasonic tempering, the fineness rate (granulation) increased from 73.27% to 79.77%, ash content decreased from 0.61% to 0.55%, Zeleny sedimentation value decreased from 25.0 mL to 23.67 mL, flour stability increased from 9.76 min to 12.06 min, water absorption 59.1% decreased from 61.28%, softening resistance increased from 400.33 BU to 504.50 BU, maximum resistance increased from 420.50 BU to 536.16 BU. In bread trials, bread volume increased from 328.3 mL to 347.3 mL, and specific volume increased from 2.39 mL / g to 2.57 mL / g. These issues have been confirmed by some analysis such as fine granulation, low ash content, high gluten index, some farinogram, and extensigram properties, and finally better performance in bread making was observed.

Improving Head Rice Yield and Milling Quality: State-of-the-Art and Future Prospects

Increasing paddy yield in rice does not directly translate to enhancing food security because significant decrease in grain yield can happen during postharvest processing of the rice paddy. In parallel with enhancing paddy yield, improving the milling quality of rice is essential in ensuring food security by mitigating the impact of significant losses during the postharvest processing of rice grains. From an industrial standpoint, maximizing the milling recovery of whole grain polished rice is crucial in fetching higher revenues to rice farmers. Significant advances in rice postharvest processing technology have been achieved which are geared toward reducing the incidence of fissures and chalkiness to increase head rice yield (HRY) in rice. The genetic bases of kernel development and grain dimension are also characterized. In addition to these advancements, an integrated phenotyping suite to simultaneously characterize phenotypes related to milling quality will help in screening for breeding lines with high HRY. Toward this goal, modern imaging tools and computer algorithms are currently being developed for high-throughput characterization of rice milling quality. With the availability of more sophisticated, affordable, automated, and nondestructive phenotyping methods of milling quality, it is envisioned that significant improvement in HRY will be made possible to ensure rice food security in the future.

Co-expression of high-molecular-weight glutenin subunit 1Ax1 and Puroindoline a (Pina) genes in transgenic durum wheat (Triticum turgidum ssp. durum) improves milling and pasting quality

BACKGROUND

Durum wheat is considered not suitable for making many food products that bread wheat can. This limitation is largely due to: (i) lack of grain-hardness controlling genes (Puroindoline a and b) and consequently extremely-hard kernel; (ii) lack of high- and low-molecular-weight glutenin subunit loci (Glu-D1 and Glu-D3) that contribute to gluten strength. To improve food processing quality of durum wheat, we stacked transgenic Pina and HMW-glutenin subunit 1Ax1 in durum wheat and developed lines with medium-hard kernel texture.

RESULTS

Here, we demonstrated that co-expression of Pina + 1Ax1 in durum wheat did not affect the milling performance that was enhanced by Pina expression. While stacking of Pina + 1Ax1 led to increased flour yield, finer flour particles and decreased starch damage compared to the control lines. Interestingly, Pina and 1Ax1 co-expression showed synergistic effects on the pasting attribute peak viscosity. Moreover, Pina and 1Ax1 co-expression suggests that PINA impacts gluten aggregation via interaction with gluten protein matrix.

CONCLUSIONS

The results herein may fill the gap of grain hardness between extremely-hard durum wheat and the soft kernel durum wheat, the latter of which has been developed recently. Our results may also serve as a proof of concept that stacking Puroindolines and other genes contributing to wheat end-use quality from the A and/or D genomes could improve the above-mentioned bottleneck traits of durum wheat and help to expand its culinary uses.

Effect of operating parameters on milling quality and energy consumption of brown rice

The objective of this study was to evaluate the effect of operating parameters including milling weight (MW; 10, 95, 220, 345, 430 g), filling ratio (FR; 1, 1.4, 2, 2.6, 3) and milling duration (MD; 6, 30, 65, 100, 124 s) on head rice yield (HRY), whiteness index (WI) and specific energy consumption (Es). The experiments were conducted based on a vertical circulation mill employing a 5 level, 3 parameters CCD design and operating parameters were optimized using response surface methodology. During the processing, MW and MD had significant negative effects on HRY. On the contrary, they both had significant positive effects on WI. All the three parameters had a significant effect on Es Taking HRY, WI, Es as the evaluative index and degree of milling, temperature rise of milled rice as the restrictive index, the best combination of operating parameters was obtained, namely MW of 345 g, FR of 2.6 and MD of 30 s. The Pearson correlation coefficients between all the milling qualities were analyzed. Results showed that the temperature rise as an easy measurement index was highly correlated with the other qualities. The regression models between temperature rise and the other milling quality indices can assist in evaluating the quality of milled rice quickly and quantifiably.