» Articles » PMID: 31440809

A Maize NAC Transcription Factor, ZmNAC34, Negatively Regulates Starch Synthesis in Rice

Overview
Journal Plant Cell Rep
Publisher Springer
Date 2019 Aug 24
PMID 31440809
Citations 14
Authors
Affiliations
Soon will be listed here.
Abstract

ZmNAC34 might function as an important regulator of starch synthesis by decreasing total starch accumulation and soluble sugar content and increasing amylose fractions. Starch is a major component in endosperm and directly influences seed yield and the cooking quality of cereal grains. Starch is synthesized through a series of complex biological processes. Nevertheless, the mechanism by which starch biosynthesis is regulated in maize is still unclear. In this study, ZmNAC34, a NAC transcription factor related to starch synthesis, was screened based on transcriptome sequencing data. Subsequent qRT-PCR analysis showed that ZmNAC34 is specifically expressed in maize endosperm. Transactivation and subcellular localization assays revealed that ZmNAC34 possesses two characteristics of transcription factors: nuclear localization and transactivation activity. Overexpression of ZmNAC34 in rice decreased total starch accumulation and soluble sugar content, while increased amylose fractions. Meanwhile, the transgenic seeds exhibited alterant starch structure and abnormal morphology. In addition, compared with WT seeds, most of the 17 starch biosynthesis-related genes were significantly upregulated in transgenic seeds from 6 to 15 DAP (day after pollination). These data reveal that ZmNAC34 might function as an important regulator of starch synthesis, thus providing a new perspective on controlling seed yield and quality.

Citing Articles

Maize kernel nutritional quality-an old challenge for modern breeders.

Li D, Hao A, Shao W, Zhang W, Jiao F, Zhang H Planta. 2025; 261(2):43.

PMID: 39856412 DOI: 10.1007/s00425-025-04627-y.


Transcriptional Control of Seed Life: New Insights into the Role of the NAC Family.

Fuertes-Aguilar J, Matilla A Int J Mol Sci. 2024; 25(10).

PMID: 38791407 PMC: 11121595. DOI: 10.3390/ijms25105369.


The Transcription Factor Gene Is Involved in Salt Tolerance in Maize ( L.).

Hu Y, Li C, Zhou R, Song Y, Lv Z, Wang Q Int J Mol Sci. 2023; 24(20).

PMID: 37894780 PMC: 10606073. DOI: 10.3390/ijms242015099.


Wheat NAC-A18 regulates grain starch and storage proteins synthesis and affects grain weight.

Wang X, Liu Y, Hao C, Li T, Majeed U, Liu H Theor Appl Genet. 2023; 136(6):123.

PMID: 37147554 DOI: 10.1007/s00122-023-04365-3.


The transcription factor CitZAT5 modifies sugar accumulation and hexose proportion in citrus fruit.

Fang H, Shi Y, Liu S, Jin R, Sun J, Grierson D Plant Physiol. 2023; 192(3):1858-1876.

PMID: 36911987 PMC: 10315291. DOI: 10.1093/plphys/kiad156.


References
1.
Lai J, Dey N, Kim C, Bharti A, Rudd S, Mayer K . Characterization of the maize endosperm transcriptome and its comparison to the rice genome. Genome Res. 2004; 14(10A):1932-7. PMC: 524417. DOI: 10.1101/gr.2780504. View

2.
Brummell D, Watson L, Zhou J, McKenzie M, Hallett I, Simmons L . Overexpression of STARCH BRANCHING ENZYME II increases short-chain branching of amylopectin and alters the physicochemical properties of starch from potato tuber. BMC Biotechnol. 2015; 15:28. PMC: 4414359. DOI: 10.1186/s12896-015-0143-y. View

3.
Takasaki H, Maruyama K, Kidokoro S, Ito Y, Fujita Y, Shinozaki K . The abiotic stress-responsive NAC-type transcription factor OsNAC5 regulates stress-inducible genes and stress tolerance in rice. Mol Genet Genomics. 2010; 284(3):173-83. DOI: 10.1007/s00438-010-0557-0. View

4.
Hu H, Dai M, Yao J, Xiao B, Li X, Zhang Q . Overexpressing a NAM, ATAF, and CUC (NAC) transcription factor enhances drought resistance and salt tolerance in rice. Proc Natl Acad Sci U S A. 2006; 103(35):12987-92. PMC: 1559740. DOI: 10.1073/pnas.0604882103. View

5.
Syahariza Z, Sar S, Hasjim J, Tizzotti M, Gilbert R . The importance of amylose and amylopectin fine structures for starch digestibility in cooked rice grains. Food Chem. 2012; 136(2):742-9. DOI: 10.1016/j.foodchem.2012.08.053. View