ArticleTAG. Theoretical and applied genetics. Theoretische und angewandte Genetik2022
qFC6, a major gene for crude fat content and quality in rice.
Article in TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 18 citations in OpenAlex.
- OsMYB94 functions as a master regulator of metabolic pathways associated with rice caryopsis maturation and quality formation.The New phytologist · 2026Article
- Genetic Determinants and Breeding Strategies for Rice Cooking and Eating Quality: A Comprehensive Review.Plant biotechnology journal · 2026Review
- Correlations Between the Inherent Components of Grains in Various Rice Varieties and the Quality of Sweet Rice Wine.Foods (Basel, Switzerland) · 2026Article
- Molecular Basis of Lipid Metabolism inPlants (Basel, Switzerland) · 2024Review
- Comparison of Nutritional Quality and Functional Active Substances in Different Parts of Eight Lotus Seed Cultivars.Foods (Basel, Switzerland) · 2024Article
- Article
- Genome-wide association study reveals the genetic basis of rice resistance to three herbicides.Frontiers in plant science · 2024Article
- Article
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Authors and funding
12 authors at 3 institutions in 1 country.
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Abstract
key messageqFC6, a major quantitative trait locus for rice crude fat content, was fine mapped to be identical with Wx. FC6 negatively regulates crude fat content and rice quality. Starch, protein and lipids are the three major components in rice endosperm. The lipids content in rice influences both storage and quality. In this study, we identified a quantitative trait locus (QTL), qFC6, for crude fat (free lipids) content through association analysis and linkage analysis. Gene-based association analysis revealed that LOC_Os06g04200, also known as Wx, was the candidate gene for qFC6. Complementation and knockout transgenic lines revealed that Wx negatively regulates crude fat content. Lipid composition and content analysis by gas chromatography and taste evaluation analysis showed that FC6 positively influenced bound lipids content and negatively affected both free lipids content and taste. Besides, higher free lipids content rice varieties exhibit more lustrous appearance after cooking and by adding extra oil during cooking could improve rice luster and taste score, indicating that higher free lipids content may make rice more lustrous and delicious. Together, we cloned a QTL coordinating rice crude fat content and eating quality and assisted in uncovering the genetic basis of rice lipid content and in the improvement of rice eating quality.
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