RED GRAIN AND BLACK GRAIN RICE VARIETIES AS SOURCES OF MICROELEMENTS AND GENETIC REGULATION OF THE TRAIT IN RICE GRAIN

• Published in: Siberian journal of life sciences and agriculture Vol. 16; no. 1; pp. 164 - 188
• Main Authors: Goncharova, Yulia K., Gontcharov, Sergey V.
• Format: Journal Article
• Language: English
• Published: Science and Innovation Center Publishing House 29-02-2024
• Subjects: colored pericarp; doubled haploids; marker-oriented selection; microelements; regulatory and structural genes; rice; ssr markers
• ISSN: 2658-6649; 2658-6657
• DOI: 10.12731/2658-6649-2024-16-1-772

Purpose: review of domestic and foreign studies in the field of genetics of contents of micro- and macro elements in the rice grain
Materials and methods. A review of the literature is presented and scientific studies on the content of trace elements in rice grain of various samples, including those with colored pericarp, as well as the genetics of this trait, are analyzed.]Review of the literature is presented and scientific studies on
Results. Insufficient consumption of microelements leads to metabolic disorders and the emergence of a range of diseases. Rice with black and red pericarp is one of the most promising sources of antioxidants and microelements; its content is 5-8 times higher than in the grain of usual rice varieties. The study of genetic mechanisms controlling the content of microelements is relevant in connection with their antioxidant and antimicrobial properties. It is established that the intra-species diversity observed at the phenotypic level is associated with both regulatory and structural genes. The study of the mechanism of genetic regulation of the accumulation of microelements in domestic rice varieties at the molecular level has not previously been conducted.
Conclusion. Data on the genetic regulation of the synthesis of substances that increase the nutritional value of grain (micro and macro elements, etc.), will allow to intensify the rice breeding for varieties development suitable for the functional food production.