Targeted Deletion of the First Intron of the Wxb Allele via CRISPR/Cas9 Significantly Increases Grain Amylose Content in Rice

Liu, Xingdan; Ding, Qi; Wang, Wenshu; Pan, Yanling; Tan, Chao; Qiu, Yingbo; Chen, Ya; Li, Hongjing; Li, Yinlong; Ye, Naizhong; Xu, Nian; Wu, Xiao; Ye, Rongjian; Liu, Jianfeng; Ma, Chonglie

doi:10.1186/s12284-021-00548-y

Rice

Table 3 Appearance quality, milling quality and physiochemical properties of KY131 and X32 mutant lines (2nd generation of transgene-free homologous mutant plants)

From: Targeted Deletion of the First Intron of the Wx^b Allele via CRISPR/Cas9 Significantly Increases Grain Amylose Content in Rice

Properties	KY131			X32
Properties	KY131(WT)	KY131-CR-1	KY131-CR-3	X32(WT)	X32-CR-1	X32-CR-2
Brown rice rate (%)	82.2 ± 0.14a	81.9 ± 0.08a	82.7 ± 0.02a	77.8 ± 1.2a	77.5 ± 0.77a	77.6 ± 0.52a
Polished rice rate (%)	70.6 ± 0.34a	70.2 ± 0.58a	70.7 ± 0.44a	65.2 ± 1.16a	66.6 ± 0.45a	65.1 ± 0.86a
Head rice rate (%)	66.8 ± 2.08a	65.4 ± 0.57a	64.5 ± 1.55a	59.7 ± 0.40a	54.0 ± 0.94b	54.8 ± 1.34b
Grain length (mm)	4.6 ± 0.09a	4.7 ± 0.01a	4.6 ± 0.06a	5.6 ± 0.11a	5.6 ± 0.02a	5.6 ± 0.01a
Grain width(mm)	2.7 ± 0.04a	2.6 ± 0.01a	2.7 ± 0.01a	2.0 ± 0.01a	1.9 ± 0.00a	1.9 ± 0.00a
Length/width ratio	1.6 ± 0.03a	1.8 ± 0.01a	1.7 ± 0.02a	2.8 ± 0.04a	3.0 ± 0.01a	3.0 ± 0.00a
Chalkiness rate (%)	10.0 ± 1.33a	9.1 ± 2.86a	10.9 ± 1.58a	14.7 ± 1.43a	8.8 ± 0.50b	9.7 ± 0.95b
Chalkiness degree (%)	2.9 ± 0.20a	3.7 ± 0.66a	3.6 ± 1.15a	4.9 ± 0.77a	2.8 ± 0.27b	3.4 ± 0.34b
Transparency grade	2 ± 0.00a	2 ± 0.00a	2 ± 0.00a	2 ± 0.00a	1 ± 0.00b	1 ± 0.00b
AC (%)	13.7 ± 0.08c	22.4 ± 0.19b	23.9 ± 0.44a	13.1 ± 0.12c	23.5 ± 0.34a	21.7 ± 0.41b
GC (mm)	84.6 ± 1.26a	61.2 ± 3.24b	54.8 ± 1.35c	97.4 ± 1.92a	82.4 ± 2.46b	82.7 ± 1.67b
ASV	6.0 ± 0.00c	6.9 ± 0.06a	6.5 ± 0.31b	1.3 ± 0.10a	1.2 ± 0.00a	1.2 ± 0.13a
PKV (RVU)	317.9 ± 8.38a	198.1 ± 8.79c	232.7 ± 2.63b	322.3 ± 1.93a	237.9 ± 3.35c	251.8 ± 5.82b
HPV (RVU)	176.4 ± 17.69a	154.4 ± 10.41a	172.6 ± 4.62a	131.9 ± 5.85b	143.7 ± 5.92ab	151.6 ± 2.53a
BDV (RVU)	141.5 ± 10.40a	43.7 ± 6.13b	60.0 ± 3.83b	190.4 ± 7.45a	94.2 ± 2.74b	100.2 ± 5.38b
CPV(RVU)	286.3 ± 20.19ab	260.0 ± 7.63b	298.4 ± 3.05a	202.4 ± 3.59b	270.3 ± 4.05a	274.3 ± 4.13a
SBV (RVU)	− 31.6 ± 12.76b	61.9 ± 1.34a	65.7 ± 1.56a	− 119.9 ± 5.5c	32.4 ± 0.70a	22.4 ± 1.80b
CSV (RVU)	109.9 ± 2.50b	105.6 ± 6.79b	125.7 ± 5.4a	70.5 ± 3.22b	126.6 ± 2.2a	122.7 ± 4.22a
PeT (Min)	6.1 ± 0.17b	6.6 ± 0.16a	6.4 ± 0.08ab	5.6 ± 0.08b	6.0 ± 0.07a	5.9 ± 0.12a
PaT (°C)	75.5 ± 0.44a	74.6 ± 0.89a	75.5 ± 0.43a	84.8 ± 0.03a	84.2 ± 0.98a	82.6 ± 0.46b

Values reported are mean ± SEM. Different letters following the mean values stands indicate significant differences (P < 0.05). AC, amylose content, GC, gel consistency, ASV, alkali spreading value; PV, peak viscosity; HPV, through viscosity or hot paste viscosity; CPV, final viscosity or cool paste viscosity; BDV, breakdown viscosity (BDV = PV-HPV); SBV, setback viscosity (SBV = CPV-PV); CSV, consistency viscosity (CSV = CPV-HPV); PeT, peak time; PaT, pasting temperature. All the viscosity parameters were expressed in rapid visco units (RVU)

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