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European Food Research and Technology

, Volume 245, Issue 3, pp 707–716 | Cite as

Impact of cross-breeding of low phytic acid rice (Oryza sativa L.) mutants with commercial cultivars on the phytic acid contents

  • Chenguang Zhou
  • Yuanyuan Tan
  • Sophia Goßner
  • Youfa Li
  • Qingyao Shu
  • Karl-Heinz EngelEmail author
Original Paper
  • 86 Downloads

Abstract

Phytic acid (PA) is considered as antinutrient in food and feed. Several low phytic acid (lpa) rice (Oryza sativa L.) mutants have been generated through induced mutation. Lpa mutant lines often exhibit inferior agronomic performance, and cross-breeding is applied to minimize these effects. The impact of such crossing steps on the PA contents in the resulting progenies is unknown. Therefore, three lpa rice mutants differing in mutation type were crossed with commercial rice cultivars, and PA contents in the progenies were determined for various generations grown at different locations. The PA contents of the lpa progenies were differently expressed for the investigated mutation-types and were dependent on environment and/or PA contents of the crossing parents. Nevertheless, for all three mutants, the homozygous lpa progenies always displayed significantly lower PA contents than the original wild-types subjected to the mutation. This demonstrated that cross-breeding of lpa rice mutants with commercial cultivars does not compromise the intended PA reduction and is a useful tool to obtain mutants stably expressing the intended lpa trait.

Keywords

Rice (Oryza sativa L.) Induced mutation Low phytic acid (lpa) rice Cross-breeding 

Notes

Acknowledgements

This project was financially supported by the Sino-German Center for Research Promotion (project number GZ 932) and the China Scholarship Council (CSC).

Compliance with ethical standards

Conflict of interest

The authors declare no conflict of interest.

Compliance with ethics requirements

This article does not contain any studies with human or animal subjects.

Supplementary material

217_2018_3192_MOESM1_ESM.docx (3.6 mb)
Supplementary material 1 (DOCX 3650 KB)

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Copyright information

© Springer-Verlag GmbH Germany, part of Springer Nature 2018

Authors and Affiliations

  1. 1.Chair of General Food TechnologyTechnical University of MunichFreising-WeihenstephanGermany
  2. 2.State Key Laboratory of Rice Biology and Zhejiang Provincial Key Laboratory of Plant Germplasm, Institute of Crop SciencesZhejiang UniversityHangzhouChina
  3. 3.Jiaxing Academy of Agricultural SciencesJiaxingChina

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