OsGATA7 and SMOS1 cooperatively determine rice taste quality by repressing OsGluA2 expression and protein biosynthesis

Ni Cao, Wei Zhou, Fengli Zhao, Guiai Jiao, Lihong Xie, Ao Lu, Jiamin Wu, Maodi Zhu, Yongqiang Liu, Junming Yu, Rumeng Zhao, Xinyi Yang, Shikai Hu, Zhonghua Sheng, Xiangjin Wei, Yusong Lv, Shaoqing Tang (), Gaoneng Shao () and Peisong Hu ()
Additional contact information
Ni Cao: China National Rice Research Institute
Wei Zhou: China National Rice Research Institute
Fengli Zhao: China National Rice Research Institute
Guiai Jiao: China National Rice Research Institute
Lihong Xie: China National Rice Research Institute
Ao Lu: China National Rice Research Institute
Jiamin Wu: China National Rice Research Institute
Maodi Zhu: China National Rice Research Institute
Yongqiang Liu: China National Rice Research Institute
Junming Yu: China National Rice Research Institute
Rumeng Zhao: China National Rice Research Institute
Xinyi Yang: China National Rice Research Institute
Shikai Hu: China National Rice Research Institute
Zhonghua Sheng: China National Rice Research Institute
Xiangjin Wei: China National Rice Research Institute
Yusong Lv: China National Rice Research Institute
Shaoqing Tang: China National Rice Research Institute
Gaoneng Shao: China National Rice Research Institute
Peisong Hu: China National Rice Research Institute

Nature Communications, 2025, vol. 16, issue 1, 1-14

Abstract: Abstract Taste is crucial for the economic value of rice (Oryza sativa L.) and determines consumer preference. However, the mechanisms underlying taste formation have remained unclear. Here, we show that OsGATA7 contributes to desirable taste quality by affecting the swelling properties, texture, and taste value of cooked rice. OsGATA7 binds to the promoter of SMOS1, and activates its expression, thereby regulating taste quality. Furthermore, SMOS1 binds to the promoter of the protein biosynthesis gene OsGluA2, and recruits the PRC2 complex to repress its expression, leading to increased protein content. The overexpression of both OsGATA7 and SMOS1 reduces protein content and enhances taste quality. The haplotypes OsGATA7Hap1 and SMOS1Hap1 maintain low protein content and improve taste scores. Collectively, these findings reveal a regulatory mechanism for taste quality formation mediated by the OsGATA7–SMOS1 protein content module, and identify the elite haplotypes OsGATA7Hap1 and SMOS1Hap1 as a means to improve taste quality.

Date: 2025
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DOI: 10.1038/s41467-025-58823-1

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