M Veerabhadraswamy1, P Sindhumole2, Deepu Mathew1, M R Shylaja1, Jiji Joseph3, Rehna Augustine1, Donald James1. 1. Centre for Plant Biotechnology and Molecular Biology (CPBMB), College of Agriculture, Vellanikkara, Kerala Agricultural University, Thrissur, Kerala, 680656, India. 2. Department of Plant Breeding and Genetics, College of Agriculture, Vellanikkara, Kerala Agricultural University, Thrissur, Kerala, 680656, India. sindhumole.p@kau.in. 3. Department of Plant Breeding and Genetics, College of Agriculture, Vellanikkara, Kerala Agricultural University, Thrissur, Kerala, 680656, India.
Abstract
BACKGROUND: The aromatic rice cultivars sometimes show variation in aroma when they are grown in regions other than their normal traditional growing regions. An early maturing selection from a Kerala aromatic local landrace with short grains, named 'Biriyanicheera', when grown in normal tropical conditions was sufficiently fragrant. The present study focused on the analysis of aroma in 'Biriyanicheera' rice genotype through molecular methods. METHODS AND RESULTS: The seeds of two aromatic rice varieties viz., Biriyanicheera and Gandhakasala (aromatic check) along with one non-aromatic rice variety Triveni (control) were used for the study. The BADH2 gene was amplified in all the three rice varieties. Upon sequencing the amplified PCR products of genomic DNA, the mutation in BADH2 gene was detected. The sequencing results of aromatic rice varieties revealed the presence of 8 base pair mutation in exon 7 in Biriyanicheera and Gandhakasaala, whereas this mutation was absent in the non-aromatic variety Triveni. CONCLUSIONS: Aroma production in Biriyanicheera variety is observed to be due to the similar mutation in BADH2 gene as that of the popular scented rice Basmati.
BACKGROUND: The aromatic rice cultivars sometimes show variation in aroma when they are grown in regions other than their normal traditional growing regions. An early maturing selection from a Kerala aromatic local landrace with short grains, named 'Biriyanicheera', when grown in normal tropical conditions was sufficiently fragrant. The present study focused on the analysis of aroma in 'Biriyanicheera' rice genotype through molecular methods. METHODS AND RESULTS: The seeds of two aromatic rice varieties viz., Biriyanicheera and Gandhakasala (aromatic check) along with one non-aromatic rice variety Triveni (control) were used for the study. The BADH2 gene was amplified in all the three rice varieties. Upon sequencing the amplified PCR products of genomic DNA, the mutation in BADH2 gene was detected. The sequencing results of aromatic rice varieties revealed the presence of 8 base pair mutation in exon 7 in Biriyanicheera and Gandhakasaala, whereas this mutation was absent in the non-aromatic variety Triveni. CONCLUSIONS: Aroma production in Biriyanicheera variety is observed to be due to the similar mutation in BADH2 gene as that of the popular scented rice Basmati.
Authors: Louis M T Bradbury; Timothy L Fitzgerald; Robert J Henry; Qingsheng Jin; Daniel L E Waters Journal: Plant Biotechnol J Date: 2005-05 Impact factor: 9.803
Authors: Michael J Kovach; Mariafe N Calingacion; Melissa A Fitzgerald; Susan R McCouch Journal: Proc Natl Acad Sci U S A Date: 2009-08-17 Impact factor: 11.205