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Updated: Jun 6, 2025

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创建新的Wx等位基变异,显著改变Wx表达和大米的食用和质量

Pei Zhao1, Yuxia Liu2, Zhuyun Deng3

  • 1Key Laboratory of Plant Molecular Physiology, Institute of Botany, Chinese Academy of Sciences, Beijing, China; College of Life Science, University of Chinese Academy of Sciences, Beijing, China; China National Botanical Garden, Beijing, China.

Journal of plant physiology
|November 26, 2024
PubMed
概括

研究人员使用CRISPR/Cas9编辑大米中的Waxy (Wx) 基因,创建新的等位基因变异. 两种变异,MT7和MT13,显著改变了大米粉糖含量,蛋白质和脂质水平,为提高大米质量提供了潜力.

关键词:
粉糖含量 粉糖含量这就是CRISPR/Cas9的作用.吃饭和的质量.颗粒结合的粉合成酶I这就是Wx基因.

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