Improving protein content in rice grains through prime editing

Protein deficiency is a major problem affecting large scale of the world’s population. Rice, the globally desired staple food, has low protein content (7-10%) in its grains. Though rice protein content is low compared to other cereals, it is highly desired due to the presence of highly nutritious and easily digestible glutelin protein. Grain Protein Content is highly variable between different rice varieties. Yang and his group identified that four mutations in the gene GLUA2 encoding glutelin protein is the key factor responsible for accumulation of high protein content in rice grains. We propose that introduction of the above four mutations in the glutelin gene of low protein rice varieties will significantly improve its protein content. It will be done by using a recent biotechnological tool called ‘Prime editing’ which is capable of producing desired mutations at the target region with high precision. This project also aims to identify novel genes other than GLUA2 which can be used for rice grain protein improvement.

Faculty Supervisor:

Marcus Samuel

Student:

Partner:

Tamil Nadu Agricultural University

Discipline:

Life Sciences

Sector:

Health and Related Sciences & Technology; Agriculture and Food; Biotechnology

University:

University of Calgary

Program: