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Shi L, Zou Z, Zhu C, Wang H, Lin L, Wang J, Wei C. Structures, gelatinization properties and enzyme hydrolyses of starches from transparent and floury grains of rices subjected to field natural extreme high temperature. Food Chem 2024; 459:140392. [PMID: 39018617 DOI: 10.1016/j.foodchem.2024.140392] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2024] [Revised: 06/27/2024] [Accepted: 07/06/2024] [Indexed: 07/19/2024]
Abstract
Three rice varieties underwent the field natural extreme high temperature (EHT) with daily average temperature over 30 °C from 21 to 89 days after sowing, and had transparent, chalky and floury grains. The structures, gelatinization properties and enzyme hydrolyses of starches from transparent and floury grains were investigated. Compared with control transparent grains, floury grains subjected to EHT markedly decreased the contents of amylose molecules, amylopectin A chains and amylopectin B1 chains and increased the contents of amylopectin B2 and B3+ chains and the average branch-chain length of amylopectin. Both transparent and floury grains had A-type starches, but floury grain starches exhibited higher relative crystallinity, gelatinization temperature, retrogradation and pasting viscosities than transparent grain starches. Floury grain starches had lower hydrolysis rates than transparent grain starches. Native starches were more resistant to digestion but gelatinized and retrograded starches were more prone to digestion in floury grains than in transparent grains.
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Affiliation(s)
- Laiquan Shi
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province / Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Yangzhou University, Yangzhou, 225009, China; Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province / Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou, 225009, China
| | - Zihan Zou
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province / Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Yangzhou University, Yangzhou, 225009, China; Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province / Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou, 225009, China
| | - Chen Zhu
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province / Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Yangzhou University, Yangzhou, 225009, China; Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province / Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou, 225009, China
| | - Hao Wang
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province / Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Yangzhou University, Yangzhou, 225009, China; Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province / Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou, 225009, China
| | - Lingshang Lin
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province / Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Yangzhou University, Yangzhou, 225009, China; Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province / Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou, 225009, China.
| | - Juan Wang
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province / Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Yangzhou University, Yangzhou, 225009, China; Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province / Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou, 225009, China.
| | - Cunxu Wei
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province / Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Yangzhou University, Yangzhou, 225009, China; Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province / Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou, 225009, China.
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Lee SJ, Kim Y, Kang K, Yoon H, Kang J, Cho SH, Paek NC. Rice CRYPTOCHROME-INTERACTING BASIC HELIX-LOOP-HELIX 1-LIKE interacts with OsCRY2 and promotes flowering by upregulating Early heading date 1. PLANT, CELL & ENVIRONMENT 2024. [PMID: 39012205 DOI: 10.1111/pce.15046] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/20/2024] [Revised: 06/06/2024] [Accepted: 06/26/2024] [Indexed: 07/17/2024]
Abstract
Flowering time is a crucial adaptive response to seasonal variation in plants and is regulated by environmental cues such as photoperiod and temperature. In this study, we demonstrated the regulatory function of rice CRYPTOCHROME-INTERACTING BASIC HELIX-LOOP-HELIX 1-LIKE (OsCIBL1) in flowering time. Overexpression of OsCIB1L promoted flowering, whereas the oscib1l knockout mutation did not alter flowering time independent of photoperiodic conditions. Cryptochromes (CRYs) are blue light photoreceptors that enable plants to sense photoperiodic changes. OsCIBL1 interacted with OsCRY2, a member of the rice CRY family (OsCRY1a, OsCRY1b, and OsCRY2), and bound to the Early heading date 1 (Ehd1) promoter, activating the rice-specific Ehd1-Heading date 3a/RICE FLOWERING LOCUS T 1 pathway for flowering induction. Dual-luciferase reporter assays showed that the OsCIBL1-OsCRY2 complex required blue light to induce Ehd1 transcription. Natural alleles resulting from nonsynonymous single nucleotide polymorphisms in OsCIB1L and OsCRY2 may contribute to the adaptive expansion of rice cultivation areas. These results expand our understanding of the molecular mechanisms controlling rice flowering and highlight the importance of blue light-responsive genes in the geographic distribution of rice.
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Affiliation(s)
- Sang-Ji Lee
- Department of Agriculture, Forestry and Bioresources, Plant Genomics and Breeding Institute, Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul, Republic of Korea
| | - Yunjeong Kim
- Department of Agriculture, Forestry and Bioresources, Plant Genomics and Breeding Institute, Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul, Republic of Korea
| | - Kiyoon Kang
- Division of Life Sciences, Incheon National University, Incheon, Republic of Korea
| | - Hyeryung Yoon
- Department of Agriculture, Forestry and Bioresources, Plant Genomics and Breeding Institute, Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul, Republic of Korea
| | - Jinku Kang
- Department of Agriculture, Forestry and Bioresources, Plant Genomics and Breeding Institute, Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul, Republic of Korea
| | - Sung-Hwan Cho
- Department of Agriculture, Forestry and Bioresources, Plant Genomics and Breeding Institute, Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul, Republic of Korea
| | - Nam-Chon Paek
- Department of Agriculture, Forestry and Bioresources, Plant Genomics and Breeding Institute, Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul, Republic of Korea
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Shi L, Guo K, Xu X, Lin L, Bian X, Wei C. Physicochemical properties of starches from sweet potato root tubers grown in natural high and low temperature soils. Food Chem X 2024; 22:101346. [PMID: 38586226 PMCID: PMC10997820 DOI: 10.1016/j.fochx.2024.101346] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2024] [Revised: 03/15/2024] [Accepted: 03/31/2024] [Indexed: 04/09/2024] Open
Abstract
Three sweet potato varieties grew in natural high temperature (HT) and low temperature (LT) field soils. Their starch physicochemical properties were affected similarly by HT and LT soils. Compared with LT soil, HT soil induced the increases of granule size D[4,3] from 18.0-18.7 to 19.9-21.8 μm and amylopectin average branch-chain length from 21.9-23.1 to 24.1-24.7 DP. Starches from root tubers grown in HT and LT soils exhibited CA- and CC-type XRD pattern, respectively. Starches from root tubers grown in HT soil exhibited stronger lamellar peak intensities (366.8-432.0) and higher gelatinization peak temperature (72.0-76.8 °C) than those (176.2-260.5, 56.4-63.4 °C) in LT soil. Native starches from root tubers grown in LT soil were hydrolyzed more easily (hydrolysis rate coefficient 0.227-0.282 h-1) by amylase than those (0.120-0.163 h-1) in HT soil. The principal component analysis exhibited that starches from root tubers grown in HT and LT soils had significantly different physicochemical properties.
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Affiliation(s)
- Laiquan Shi
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province / Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Yangzhou University, Yangzhou 225009, China
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province / Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China
| | - Ke Guo
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province / Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Yangzhou University, Yangzhou 225009, China
- Institute of Food Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Xin Xu
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province / Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Yangzhou University, Yangzhou 225009, China
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province / Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China
| | - Lingshang Lin
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province / Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Yangzhou University, Yangzhou 225009, China
| | - Xiaofeng Bian
- Institute of Food Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Cunxu Wei
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province / Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Yangzhou University, Yangzhou 225009, China
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province / Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China
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Effects of growth temperature on multi-scale structure of root tuber starch in sweet potato. Carbohydr Polym 2022; 298:120136. [DOI: 10.1016/j.carbpol.2022.120136] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Revised: 09/05/2022] [Accepted: 09/18/2022] [Indexed: 11/18/2022]
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Manjarres Hernández EH, Morillo Coronado AC, Cárdenas Chaparro A, Merchán López C. Yield, phenology and triterpene saponins in Colombian quinoa. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.919885] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
Abstract
Exploring yield, phenology and their relationship with secondary metabolites in seeds provides a fundamental analysis that expands knowledge on the nutritional quality of seeds and the effect on productive potential. This knowledge is fundamental when improving or selecting nutritionally important crops, including Chenopodium quinoa Willd, which has excellent nutritional properties and contributes to global food security. This species contains saponins, a metabolite that imparts a bitter taste and can be highly toxic to consumers in large quantities. Therefore, the identification and selection of genotypes according to their saponin contents and outstanding agronomic characteristics are fundamental objectives for the genetic improvement programs of these species. Therefore, the objective of this research was to evaluate the characteristics of the grain, the phenology and the saponin content of 30 C. quinoa accessions with an aim to select or relate genotypes according to their yield and grain quality. The accessions were sown using randomized complete blocks (RCB) with nine repetitions for each material. Seven FAO-defined descriptors were evaluated to characterize the grain and physiological maturity. Saponin was extracted using microwave, and the quantification was done with high-performance liquid chromatography (HPLC) which a UV-VIS detector at 277 nm wavelength. The accessions were classified according to their phenology: semi-late (56.7%), late (36.7%), and semi-early (3.3%). The total triterpene saponin content varied from 0.018 to 0.537%. The multivariate and cluster analyses formed groups of accessions with good yields (>62.02 g of seeds per plant) and desirable grain morphological characteristics. The more suitable accessions for the production of saponins are Quinoa semiamarga (0.537%), Quinoa peruana (0.412%) and Amarilla de maranganí (0.305%). Quinoa real and Quinoa primavera are more suitable for food products, which can be used as parents in future quinoa genetic improvement programs in Colombia.
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Zhou L, Zhang C, Zhang Y, Wang C, Liu Q. Genetic manipulation of endosperm amylose for designing superior quality rice to meet the demands in the 21st century. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103481] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Frying Time and Temperature Conditions’ Influences on Physicochemical, Texture, and Sensorial Quality Parameters of Barley-Soybean Chips. J FOOD QUALITY 2021. [DOI: 10.1155/2021/5748495] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
Abstract
Demand for innovative healthy snacks that achieve consumer satisfaction represents increased interest for competitive food producers. The aim of this work was the assessment of physicochemical and sensory quality of barley-soybean chips involving legume protein flours by studying the effects of different substitution levels (10, 20, and 30%) of defatted soybean (DSB) flour, frying temperatures (150, 170, and 190°C), and frying times (60, 90, and 120 sec). The chips’ moisture content was significantly decreased with increased frying temperature and time. The moisture content (1.40%) was achieved at 10% DSB fried at 190°C for 120 sec. The least absorbed oil (29.25%) was achieved at the least substitution percentage (10% DSB), the least frying temperature (150°C), and the least frying time (60 sec). These results were reflected on sensorial parameters that revealed that the most preferred chips were barley-soybean chips with 10% DSB fried at 150 and 170°C. The amylose content was increased by 33.80% in chips substituted with 30% DSB, while it was decreased to 27.16% in chips substituted with 10% DSB, and vice versa for the amylopectin content. TPA revealed that DSB substitution levels were directly proportional with hardness and inversely proportional with elasticity and adhesiveness. From obtained results, substitution levels with 10% DSB fried at 150°C are recommended. These findings encourage the production of innovative enhanced snacks involving legume protein while maintaining consumer satisfaction.
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Influence of dynamic high temperature during grain filling on starch fine structure and functional properties of semi-waxy japonica rice. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103319] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Chen M, McClung AM, Rohila JS, Barnaby JY. Effects of alternate wetting and drying irrigation management and air temperature during grainfill on rice grain physicochemical and functionality traits of US inbred varieties. Cereal Chem 2021. [DOI: 10.1002/cche.10440] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Ming‐Hsuan Chen
- Dale Bumpers National Rice Research Center U.S. Department of Agriculture‐Agricultural Research Service (USDA‐ARS) Stuttgart AR USA
| | - Anna M. McClung
- Dale Bumpers National Rice Research Center U.S. Department of Agriculture‐Agricultural Research Service (USDA‐ARS) Stuttgart AR USA
| | - Jai S. Rohila
- Dale Bumpers National Rice Research Center U.S. Department of Agriculture‐Agricultural Research Service (USDA‐ARS) Stuttgart AR USA
| | - Jinyoung Y. Barnaby
- Dale Bumpers National Rice Research Center U.S. Department of Agriculture‐Agricultural Research Service (USDA‐ARS) Stuttgart AR USA
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Effects of the pre-frying process on the cooking quality of rice. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110743] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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