4.7 Article

Molecular regulation and genetic control of rice thermal response

期刊

CROP JOURNAL
卷 9, 期 3, 页码 497-505

出版社

KEAI PUBLISHING LTD
DOI: 10.1016/j.cj.2021.02.008

关键词

Rice; Thermotolerance; Thermal response; Thermosensitivity; Molecular regulation

资金

  1. National Natural Science Foundation of China [31630052, 31788103]
  2. Chinese Academy of Sciences [XDB27010104, QYZDY-SSW-SMC023, 159231KYSB20200008]
  3. National Key Research and Development Program of China [2016YFD0100604]
  4. Shanghai Science and Technology Development [18JC1415000]

向作者/读者索取更多资源

Rice, as a vital food crop vulnerable to heat stress, responds to high temperatures through various mechanisms at cell-component and functional levels, including membrane, endoplasmic reticulum, chloroplasts, mitochondria, denatured protein elimination, ROS scavenging, stabilization of DNA and RNA, translation, and metabolic flux changes. Breeding thermotolerant rice species without yield penalties through natural alleles mining and transgenic editing should be the future focus.
Global warming threatens food security. Rice (Oryza sativa L.), a vital food crop, is vulnerable to heat stress, especially at the reproductive stage. Here we summarize putative mechanisms of high-temperature perception (via RNA secondary structure, the phyB gene, and phase separation) and response (membrane fluidity, heat shock factors, heat shock proteins, and ROS (reactive oxygen species) scavenging) in plants. We describe how rice responds to heat stress at different cell-component levels (membrane, endoplasmic reticulum, chloroplasts, and mitochondria) and functional levels (denatured protein elimination, ROS scavenging, stabilization of DNA and RNA, translation, and metabolic flux changes). We list temperature-sensitive genetic male sterility loci available for use in rice hybrid breeding and explain the regulatory mechanisms associated with some of them. Breeding thermotolerant rice species without yield penalties via natural alleles mining and transgenic editing should be the focus of future work. (C) 2021 Crop Science Society of China and Institute of Crop Science, CAAS. Production and hosting by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

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