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Research article - Peer-reviewed, 2021

Genome-Wide Association Mapping of Mixed Linkage (1,3;1,4)-beta-Glucan and Starch Contents in Rice Whole Grain

Panahabadi, Rahele; Ahmadikhah, Asadollah; McKee, Lauren S.; Ingvarsson, Paer K.; Farrokhi, Naser


The glucan content of rice is a key factor defining its nutritional and economic value. Starch and its derivatives have many industrial applications such as in fuel and material production. Non-starch glucans such as (1,3;1,4)-beta-D-glucan (mixed-linkage beta-glucan, MLG) have many benefits in human health, including lowering cholesterol, boosting the immune system, and modulating the gut microbiome. In this study, the genetic variability of MLG and starch contents were analyzed in rice (Oryza sativa L.) whole grain, by performing a new quantitative analysis of the polysaccharide content of rice grains. The 197 rice accessions investigated had an average MLG content of 252 mu g/mg, which was negatively correlated with the grain starch content. A new genome-wide association study revealed seven significant quantitative trait loci (QTLs) associated with the MLG content and two QTLs associated with the starch content in rice whole grain. Novel genes associated with the MLG content were a hexose transporter and anthocyanidin 5,3-O-glucosyltransferase. Also, the novel gene associated with the starch content was a nodulin-like domain. The data pave the way for a better understanding of the genes involved in determining both MLG and starch contents in rice grains and should facilitate future plant breeding programs.


candidate gene; GWAS; MLG; Oryza sativa; SNP; starch

Published in

Frontiers in Plant Science
2021, volume: 12, article number: 665745

Authors' information

Panahabadi, Rahele
Shahid Beheshti University
Panahabadi, Rahele
Royal Institute of Technology
Ahmadikhah, Asadollah
Shahid Beheshti University
McKee, Lauren S.
Royal Institute of Technology
Swedish University of Agricultural Sciences, Department of Plant Biology
Farrokhi, Naser
Shahid Beheshti University

UKÄ Subject classification

Food Science

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