Starch synthesis-related genes (Ssrg) evolution in the genus oryza

Karine E. Janner de Freitas, Railson Schreinert Dos Santos, Carlos Busanello, Filipe de Carvalho Victoria, Jennifer Luz Lopes, Rod A. Wing, Antonio Costa de Oliveira

Research output: Contribution to journalArticlepeer-review


Cooking quality is an important attribute in Common/Asian rice (Oryza sativa L.) varieties, being highly dependent on grain starch composition. This composition is known to be highly dependent on a cultivar’s genetics, but the way in which their genes express different phenotypes is not well understood. Further analysis of variation of grain quality genes using new information obtained from the wild relatives of rice should provide important insights into the evolution and potential use of these genetic resources. All analyses were conducted using bioinformatics approaches. The analysis of the protein sequences of grain quality genes across the Oryza suggest that the deletion/mutation of amino acids in active sites result in variations that can negatively affect specific steps of starch biosynthesis in the endosperm. On the other hand, the complete deletion of some genes in the wild species may not affect the amylose content. Here we present new insights for Starch Synthesis-Related Genes (SSRGs) evolution from starch-specific rice phenotypes.

Original languageEnglish (US)
Article number1057
Issue number6
StatePublished - 2021


  • Cooking quality
  • Leersia perrieri
  • Phylogeny
  • Starch synthesis

ASJC Scopus subject areas

  • Ecology, Evolution, Behavior and Systematics
  • Ecology
  • Plant Science


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