Journal
JOURNAL OF INTEGRATIVE PLANT BIOLOGY
Volume 64, Issue 10, Pages 1860-1865Publisher
WILEY
DOI: 10.1111/jipb.13334
Keywords
CRISPR; Cas9; eating and cooking quality; glutelin; grain protein content; rice
Categories
Funding
- National Natural Science Foundation of China [31871241, 31970519]
- Jiangsu Province Government [BK20210798, JBGS [2021]001, BE2022335, BE2021334-1, BE2022365-2]
- Priority Academic Program Development of Jiangsu Higher Education Institutions (PAP)
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This article presents a method to improve rice cooking and eating quality by using CRISPR/Cas9 technology to knock out genes that encode grain storage proteins.
Rice eating and cooking quality (ECQ) is a major concern of breeders and consumers, determining market competitiveness worldwide. Rice grain protein content (GPC) is negatively related to ECQ, making it possible to improve ECQ by manipulating GPC. However, GPC is genetically complex and sensitive to environmental conditions; therefore, little progress has been made in traditional breeding for ECQ. Here, we report that CRISPR/Cas9-mediated knockout of genes encoding the grain storage protein glutelin rapidly produced lines with downregulated GPC and improved ECQ. Our finding provides a new strategy for improving rice ECQ.
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