利用CRISPR/Cas9技术创制香糯型粳稻种质  

Creation of fragrant waxy japonica rice germplasm by using CRISPR/Cas9 technology

作　　者：邹德堂[1] 韩政宏 郑洪亮[1] 徐善斌 姜兴东 王敬国[1] 刘化龙[1] 杨洛淼 贾琰[1] 辛威[1] ZOU Detang;HAN Zhenghong;ZHENG Hongliang;XU Shanbin;JIANG Xingdong;WANG Jingguo;LIU Hualong;YANG Luomiao;JIA Yan;XIN Wei(Germplasm Enhancement and Physiology and Ecology of Food Crops in Cold Region,Ministry of Education,Northeast Agricultural University,Harbin 150030,China)

机构地区：[1]东北农业大学寒地粮食作物种质创新与生理生态教育部重点实验室,哈尔滨150030

出　　处：《东北农业大学学报》2022年第5期1-7,31,共8页Journal of Northeast Agricultural University

基　　金：国家自然科学基金项目(U20A2025);东北农业大学“学术骨干”基金资助项目(20XG24);黑龙江省自然科学基金联合引导项目(LH2019C035);黑龙江省“百千万”工程生物育种重大科技专项(2020ZX16B01)。

摘　　要：为促进黑龙江优质水稻品种选育,以粳稻品种唯农208为试验材料,利用CRISPR/Cas9基因编辑技术对Badh2和Wx基因进行定点编辑。在T;代获得Badh2和Wx基因均突变纯合株系,通过气相色谱-质谱联用技术检测突变体与野生型2-AP含量,发现突变株系2-AP含量较野生型显著增加,由0.065μg·g^(-1)增加至0.410~0.504μg·g^(-1)。直链淀粉含量测定结果表明,突变株系直链淀粉含量显著降低,由17.0%下降至1.52%~1.83%,呈糯性,且农艺性状与野生型相比无显著差异。综上,利用CRISPR/Cas9技术改良粳稻品种唯农208,获得兼具香味和糯性粳稻种质,加快黑龙江优质粳稻新品种选育进程。In order to promote the breeding of rice varieties, japonica rice variety Weinong 208was used to edit Badh2 and Wx genes by using the CRISPR/Cas9 gene editing technique. A homozygous line with Badh2 and Wx gene mutations was obtained in the T;generation. The agronomic traits were not significantly different from those of the wild types, it was found that the content of 2-AP in mutant lines increased significantly from 0.065 to 0.410-0.504 μg·g^(-1), and the amylose content in mutant lines decreased significantly, from 17.0% to 1.52%-1.83%, which was waxy, and there was no significant difference in agronomic characters between the mutant line and the wild type. In conclusion, the fragrant and amylose contents of japonica rice variety Weinong 208 were improved by using CRISPR/Cas9 technique, and japonica rice germplasm with both fragrant and waxy characteristics was obtained,which accelerated the breeding process of new japonica rice variety.

关 键 词：CRISPR/Cas9 Badh2 WX 香味 直链淀粉含量 

分 类 号：S511[农业科学—作物学]