Thai Scientists Discover Fragrant Rice's "Sweet" Gene
2019-04-17 16:02:46
Thai scientists announced recently that they have analyzed and obtained the "sweetness" link in the gene map of Thailand's fragrant rice, and have applied for a patent at the U.S. Patent and Trademark Office. As a result, Thailand is preparing to artificially improve other ordinary rice, so that it also has the unique fragrance of fragrant rice. Thailand’s rice genetic project leader Api Chavannawig said in Bangkok on the 29th that since the end of last year, the National Genetic Engineering Center of Thailand and Thailand Agricultural University have mapped out the genetic map of Thai Jasmine rice, scientists have been studying the map. The "sweetness" link. This difficult breakthrough has contributed to the improvement of agricultural products. Marang Ge, chief director of the National Genetic Engineering Center of Thailand, said that in order to study Thai jasmine rice, the researchers spent several months finally finding the gene parts in their gene map that caused this fragrant rice to emit a unique jasmine fragrance. . He said that by analogy transplanting methods, other varieties of rice can also emit the smell of fragrant rice. Malage said that the study found that the reason why the fragrant rice is fragrant is because of gene mutations. In general, jasmine rice actually contains abnormal genes. Take Jasmine rice in Thailand as an example. In its genetic map, there are 8 genes that are in the "stopped" state. In other words, the eight genes that are similar to each other are the most important reasons that cause this rice to emit jasmine. The rice genome consists of about 5000 genes. Thai scientists said that they are currently studying whether they can “manually destroy†the eight genes in the same position in other rice genomes and put them in a “stop work†state, so as to achieve the purpose of changing ordinary rice to fragrant rice. Malarge said that this discovery is of great significance to Thai agriculture. By the same method, some common varieties of corn, rice, wheat, beans, and coconuts can be artificially modified to improve quality and yield.
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