The NET locus determines the food taste,cooking and nutrition quality of rice

NET位点决定了大米的口感、蒸煮和营养品质

Rice(Oryza sativa L)is one of the most important crops world-wide,providing much of the calorific needs for half of the global population[1].Due to the development of the global economy and the improvement of living standards,people's demand for rice has gradually changed from"being fll"to"eating well",with tasty and nutritious varieties being essential for the latter.In the past few decades,lots of studies have focused on improving the eating and cooking quality(ECQ)of rice to meet the demand for taste[2].Although metabolic engineering has been applied in rice biofortif-cation in recent years[3.4],efforts on improving comprehensive nutrition in rice remain fragmented[5-7].Thus,characterizing QTLs and genes underlying nutrient abundance will provide new guidance for breeding varieties with health benefits.

水稻是重要的粮食作物,为全球一半人口提供热量需求.随着经济发展和生活水平的提高,人们对大米的需求逐渐从“吃饱”转变为“吃好”,美味营养的品种是后者的必要条件.以往的研究大多都集中在提高大米的食味和蒸煮品质上以满足口感需求,但改善水稻综合营养的研究仍然是零散的.本研究通过正向遗传学手段采用代谢物全基因组关联分析结合代谢物数量性状位点分析方法,定位到一个调控水稻谷粒多种营养代谢物积累的数量性状位点,并命名为NET.实验证明NET位点可以同时调控大米的食用、蒸煮以及营养品质.结合NET位点的驯化路线以及驯化过程中营养代谢物的变化,发现水稻育种过程中食味品质和营养品质没有得到有效的平衡.因此,为满足“吃好”的目标,有必要考虑到育种过程中营养物质的变化,达到两全其美,而NET位点可能是实现这一目标的重要的遗传位点之一.该研究结果阐明了水稻驯化过程中营养代谢物变化的遗传机制,为获得理想的高食用品质、高营养品种提供了可能的育种方案.