Transgenic rice with microbial high‐temperature‐resistant β‐glucosidase gene significantly improved 2‐acetyl‐1‐pyrroline content and edible quality

Abstract BACKGROUND The content of 2‐acetyl‐1‐pyrroline (2‐AP) directly affects the aroma and taste of rice. Δ1‐Pyrroline and methylglyoxal are the precursors of 2‐AP synthesis, and β‐glucosidase plays an important role in the synthesis of methylglyoxal. In this study, β‐glucosidase gene cloned from Pyrococcus furiosus was molecularly modified to obtain the high‐temperature‐resistant β‐glucosidase gene 371 ‐ β ‐ glucosidase ( T371A ), which was transformed into kitaake varieties ( Oryza sativa L. subsp. japonica ) by Agrobacterium ‐mediated transformation method, and transgenic rice with heterologous expression of T371A was obtained. Experiments were conducted in transgenic rice to investigate whether this gene had an effect on the synthesis of 2‐AP. RESULTS Under the optimum reaction temperature of 50°C and cooking temperature of 100°C, the enzyme activity of β‐glucosidase in transgenic rice seeds was prominently increased by 260–280% and 419–426% over that of the control, respectively. The content of 2‐AP in transgenic rice seeds significantly increased by 75–105% under normal temperature and high‐temperature cooking conditions compared with the control. It was also found that transgenic rice increased the content of methylglyoxal and decreased the expression of betaine aldehyde dehydrogenase ( BADH2 ). CONCLUSION The high‐temperature‐tolerant β‐glucosidase gene obtained in this study provides an innovative technical strategy for molecular breeding of high‐edible aroma crops and has wide application potential. © 2024 Society of Chemical Industry.