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Nakamura S, Katsura J, Suda A, Maruyama Y, Ohtsubo K. Effects of Binding between Ca in Hard Water and Phosphorus in Amylopectin on the Qualities of Boiled Rice and Rice Noodle Prepared by Soaking and Boiling in Hard Water. Foods 2024; 13:2094. [PMID: 38998600 PMCID: PMC11241250 DOI: 10.3390/foods13132094] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2024] [Revised: 06/25/2024] [Accepted: 06/27/2024] [Indexed: 07/14/2024] Open
Abstract
Recently, global warming has led to an increase in chalky rice grains. This has consequently resulted in the deterioration in quality of rice products. Although we previously reported that hard water, rich in Ca, is useful for the quality improvement of high-temperature-damaged rice grains, the mechanism was not elucidated sufficiently. Therefore, we used various kinds of rice cultivars, from waxy to high-amylose ones, for soaking and boiling in hard water and compared physical and chemical properties of the products. It was shown that the degree of quality improvement, such as final viscosities in pasting property, and textural properties of boiled rice, was more remarkable for high-amylose rice than low-amylose rice. As we found that the phosphorus contents showed positive correlations with amylose and long chains of amylopectin, we estimate that the effects are mainly due to binding of calcium and phosphorus. Because that high-amylose or long-chain-rich amylopectin rice cultivars showed high calcium contents in rice products, these rice cultivars would be very useful to supply calcium through dietary intake via hard water cooking.
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Affiliation(s)
- Sumiko Nakamura
- Faculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences, 265-1, Higashijima, Akiha-ku, Niigata 956-8603, Japan;
| | - Junji Katsura
- NSP Ltd., Nakanoki 2-31-5-B, Funabashi-shi, Chiba 274-0826, Japan; (J.K.); (A.S.); (Y.M.)
| | - Akira Suda
- NSP Ltd., Nakanoki 2-31-5-B, Funabashi-shi, Chiba 274-0826, Japan; (J.K.); (A.S.); (Y.M.)
| | - Yasuhiro Maruyama
- NSP Ltd., Nakanoki 2-31-5-B, Funabashi-shi, Chiba 274-0826, Japan; (J.K.); (A.S.); (Y.M.)
| | - Ken’ichi Ohtsubo
- Faculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences, 265-1, Higashijima, Akiha-ku, Niigata 956-8603, Japan;
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Yang R, Tang J, Zhao Q, Piao Z, Lee G, Wan C, Bai J. Starch Properties of Roasting Rice from Naturally High-Resistant Starch Rice Varieties. Molecules 2023; 28:6408. [PMID: 37687237 PMCID: PMC10490166 DOI: 10.3390/molecules28176408] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2023] [Revised: 08/30/2023] [Accepted: 08/31/2023] [Indexed: 09/10/2023] Open
Abstract
This study investigates the effects of moisture content control on the characteristics, properties, and in vitro starch digestion of roasted rice powder made from natural high-resistant starch (RS) rice varieties. The results demonstrate that adjusting the moisture content before roasting significantly affects the RS content of the roasted rice powder. Among various moisture levels tested, the addition of 15% water (rice-to-water ratio of 85:15) before roasting resulted in the highest RS content, reaching 22.61%. Several key parameters of the rice samples before and after optimal moisture control were analyzed, including thermal stability, chain length distribution, volatile flavor composition, and scanning electron microscopy. Additionally, in vitro digestion properties were measured. The findings revealed that the volatile flavor compounds in the high-RS roasted rice significantly increased compared to non-roasted rice. Moreover, the thermal stability of the rice samples improved, and the chain length distribution exhibited significant changes. The water absorption and expansion properties were significantly lower in the high-RS roasted rice. Furthermore, the in vitro starch digestion of the roasted flour made from high-RS rice showed a significantly lower digestion rate compared to common rice, indicating a lower starch hydrolysis index in high-RS rice with the sbe-rs genotype. Overall, the roasting process of natural high-RS rice modifies its characteristics, increases the RS content, enhances the flavor, and results in a lower starch digestion rate compared to common rice. This study provides valuable data for the food industry to promote the application of high-RS rice varieties with mutations in the SBEIIb gene, such as Youtangdao2 (YTD2).
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Affiliation(s)
- Ruifang Yang
- Key Laboratory of Germplasm Innovation and Genetic Improvement of Grain and Oil Crops (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Crop Breeding and Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; (R.Y.); (J.T.); (Q.Z.); (Z.P.)
| | - Jianhao Tang
- Key Laboratory of Germplasm Innovation and Genetic Improvement of Grain and Oil Crops (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Crop Breeding and Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; (R.Y.); (J.T.); (Q.Z.); (Z.P.)
| | - Qi Zhao
- Key Laboratory of Germplasm Innovation and Genetic Improvement of Grain and Oil Crops (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Crop Breeding and Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; (R.Y.); (J.T.); (Q.Z.); (Z.P.)
| | - Zhongze Piao
- Key Laboratory of Germplasm Innovation and Genetic Improvement of Grain and Oil Crops (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Crop Breeding and Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; (R.Y.); (J.T.); (Q.Z.); (Z.P.)
| | - Gangseob Lee
- Department of Agricultural Biotechnology, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju 54874, Republic of Korea;
| | - Changzhao Wan
- Key Laboratory of Germplasm Innovation and Genetic Improvement of Grain and Oil Crops (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Crop Breeding and Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; (R.Y.); (J.T.); (Q.Z.); (Z.P.)
| | - Jianjiang Bai
- Key Laboratory of Germplasm Innovation and Genetic Improvement of Grain and Oil Crops (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Crop Breeding and Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; (R.Y.); (J.T.); (Q.Z.); (Z.P.)
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Evaluation of Hardness and Retrogradation of Cooked Rice Based on Its Pasting Properties Using a Novel RVA Testing. Foods 2021; 10:foods10050987. [PMID: 33946449 PMCID: PMC8147165 DOI: 10.3390/foods10050987] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2021] [Revised: 04/23/2021] [Accepted: 04/27/2021] [Indexed: 11/17/2022] Open
Abstract
With rice being one of the most important crops worldwide, rapid and objective quality evaluation methods based on physicochemical measurements of rice are necessary. We compared the pasting properties of various rice samples using three different heating and cooling programs (maximum temperatures were 93, 120, and 140 °C, respectively) in a newly developed high-temperature-type Rapid Visco Analyzer (RVA , RVA 4800). Furthermore, we investigated the relationship between the different pasting properties measured by the three programs, with starch microstructure measured by iodine scanning analysis, the physical properties of the cooked rice measured by a Tensipresser after 2 h at 25 °C or after 24 h at 6 °C, and prolamin ratio measured by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). The consistency value (final viscosity-minimum viscosity) yielded by a new program of maintenance for 2 min at 120 °C using RVA 4800 had a higher positive correlation with retrograded surface hardness H1(R) (r = 0.92), retrograded overall hardness H2(R) (r = 0.90), and the absorbance at λmax (Aλmax) of cooked rice (r = 0.88) and resistant starch (r = 0.80) than those by the conventional program at 93 °C. We developed estimation formulae for H1(R) for various kinds of rice, of which the determination coefficient was 0.86. It led to an easy and rapid assay method for the cooking properties of the various rice samples.
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Noro W, Itayagoshi S, Hosono R, Matsui T, Takahashi M, Nakamura S, Ishizaki K, Watanabe S, Ohtsubo K. Characterization of the New Amylopectin Long-chain Rice Cultivar Chou 2418 and Its Boiled Rice Grains. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2019. [DOI: 10.3136/fstr.25.227] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Wataru Noro
- Food Research Center, Niigata Agricultural Research Institute
- Faculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences
| | | | - Ryota Hosono
- Food Research Center, Niigata Agricultural Research Institute
| | - Takaaki Matsui
- Crop Research Center, Niigata Agricultural Research Institute
| | | | - Sumiko Nakamura
- Faculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences
| | - Kazuhiko Ishizaki
- Department of Agriculture, Forestry and Fisheries, Niigata Prefectural Government
| | | | - Ken'ichi Ohtsubo
- Faculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences
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Nakata M, Miyashita T, Kimura R, Nakata Y, Takagi H, Kuroda M, Yamaguchi T, Umemoto T, Yamakawa H. MutMapPlus identified novel mutant alleles of a rice starch branching enzyme IIb gene for fine-tuning of cooked rice texture. PLANT BIOTECHNOLOGY JOURNAL 2018; 16:111-123. [PMID: 28499068 PMCID: PMC5785365 DOI: 10.1111/pbi.12753] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/15/2017] [Revised: 03/23/2017] [Accepted: 05/01/2017] [Indexed: 05/07/2023]
Abstract
Physicochemical properties of storage starch largely determine rice grain quality and food characteristics. Therefore, modification of starch property is effective to fine-tune cooked rice textures. To obtain new resources with modified starch property as breeding materials, we screened a mutant population of a japonica cultivar Nipponbare and found two independent mutant lines, altered gelatinization (age)1 and age2, with moderate changes in starch gelatinization property. A combination of conventional genetic analyses and the latest mapping method, MutMapPlus, revealed that both of these lines harbour novel independent mutant alleles of starch branching enzyme IIb (BEIIb) gene. In age1, amino acid substitution of Met-723 to Lys completely abolished BEIIb enzyme activity without significant reduction in its protein level. A transposon insertion in an intron of BEIIb gene reduced BEIIb protein level and activity in age2. Production of a series of the mutant lines by combining age alleles and indica-type starch synthase IIa allele established stepwise alteration of the physicochemical properties of starch including apparent amylose content, thermal property, digestibility by α-amylase and branched structures of amylopectin. Consistent with the alteration of starch properties, the results of a sensory evaluation test demonstrated that warm cooked rice of the mutants showed a variety of textures without marked reduction in overall palatability. These results suggest that a series of the mutant lines are capable of manipulation of cooked rice textures.
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Affiliation(s)
- Masaru Nakata
- Division of Crop DevelopmentCentral Region Agricultural Research CenterNational Agriculture and Food Research Organization (NARO)JoetsuJapan
| | - Tomomi Miyashita
- Division of Crop DevelopmentCentral Region Agricultural Research CenterNational Agriculture and Food Research Organization (NARO)JoetsuJapan
| | - Rieko Kimura
- Division of Crop DevelopmentCentral Region Agricultural Research CenterNational Agriculture and Food Research Organization (NARO)JoetsuJapan
| | - Yuriko Nakata
- Division of Crop DevelopmentCentral Region Agricultural Research CenterNational Agriculture and Food Research Organization (NARO)JoetsuJapan
| | - Hiroki Takagi
- Department of Bioproduction ScienceIshikawa Prefectural UniversityNonoichiJapan
| | - Masaharu Kuroda
- Division of Crop DevelopmentCentral Region Agricultural Research CenterNational Agriculture and Food Research Organization (NARO)JoetsuJapan
| | - Takeshi Yamaguchi
- Division of Crop DevelopmentCentral Region Agricultural Research CenterNational Agriculture and Food Research Organization (NARO)JoetsuJapan
| | - Takayuki Umemoto
- Institute of Crop ScienceNational Agriculture and Food Research Organization (NARO)TsukubaJapan
| | - Hiromoto Yamakawa
- Division of Crop DevelopmentCentral Region Agricultural Research CenterNational Agriculture and Food Research Organization (NARO)JoetsuJapan
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Noro W, Morohashi K, Nakamura S, Nakajima M, Ohtsubo K. Effects of Heat Moisture Treatments on the Digestibility and Physicochemical Properties of Various Rice Flours. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2018. [DOI: 10.3136/fstr.24.851] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Wataru Noro
- Food Research Center, Niigata Agricultural Research Institute
- Faculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences
| | - Keiko Morohashi
- Food Research Center, Niigata Agricultural Research Institute
| | - Sumiko Nakamura
- Faculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences
| | | | - Ken'ichi Ohtsubo
- Faculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences
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Nakamura S, Okumura H, Sugawara M, Noro W, Homma N, Ohtsubo K. Effects of different heat–moisture treatments on the physicochemical properties of brown rice flour. Biosci Biotechnol Biochem 2017; 81:2370-2385. [DOI: 10.1080/09168451.2017.1387047] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Abstract
We evaluated the effect of heat–moisture treatment (HMT) on the main chemical components, physical properties, and enzyme activities of two types of brown rice flour: high-amylose Koshinokaori and normal-quality Koshiibuki. Five different HMTs using brown rice (moisture content was 12.0%) were assessed: 0.1 MPa/120 °C for 5 or 10 min, 0.2 MPa/134 °C for 5 or 10 min and 0.3 MPa/144 °C for 10 min. HMT, decreased the α-amylase and lipase activities, and fat acidity, and slightly increased the dietary fiber and resistant starch levels. After 2 months’ storage at 35 °C, rice samples that were treated with 0.2 MPa/134 °C or 0.3 MPa/144 °C for 10 min had a lower fat acidity than untreated samples, which would be useful for long-term storage and export of rice flour. And HMT exhibited inhibition of retrogradation in the pasting and physical properties, which is profitable to promote the qualities of the rice products.
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Affiliation(s)
- Sumiko Nakamura
- Faculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences, Niigata, Japan
| | - Hisako Okumura
- Department of Materials Engineering, National Institute of Technology, Nagaoka College, Nagaoka, Japan
| | - Masayoshi Sugawara
- Department of Materials Engineering, National Institute of Technology, Nagaoka College, Nagaoka, Japan
| | - Wataru Noro
- Faculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences, Niigata, Japan
- Food Research Center, Niigata Agricultural Research Institute, Kamo, Japan
| | - Noriyuki Homma
- Food Research Center, Niigata Agricultural Research Institute, Kamo, Japan
| | - Ken’ichi Ohtsubo
- Faculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences, Niigata, Japan
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Affiliation(s)
- Yasunori Nakamura
- Akita Natural Science Laboratory; Tennoh, Katagami, Akita Japan
- Faculty of Bioresource Sciences; Akita Prefectural University; Shimoshinjo-Nakano, Akita Japan
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Itoh Y, Crofts N, Abe M, Hosaka Y, Fujita N. Characterization of the endosperm starch and the pleiotropic effects of biosynthetic enzymes on their properties in novel mutant rice lines with high resistant starch and amylose content. PLANT SCIENCE : AN INTERNATIONAL JOURNAL OF EXPERIMENTAL PLANT BIOLOGY 2017; 258:52-60. [PMID: 28330563 DOI: 10.1016/j.plantsci.2017.02.002] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/10/2016] [Revised: 01/19/2017] [Accepted: 02/06/2017] [Indexed: 05/07/2023]
Abstract
Resistant starch (RS) is beneficial to human health. In order to reduce the current prevalence of diabetes and obesity, several transgenic and mutant crops containing high RS content are being developed. RS content of steamed rice with starch-branching enzyme (BE)IIb-deficient mutant endosperms is considerably high. To understand the mechanisms of RS synthesis and to increase RS content, we developed novel mutant rice lines by introducing the gene encoding starch synthase (SS)IIa and/or granule-bound starch synthase (GBSS)I from an indica rice cultivar into a japonica rice-based BEIIb-deficient mutant line, be2b. Introduction of SSIIa from an indica rice cultivar produced higher levels of amylopectin chains with degree of polymerization (DP) 11-18 than those in be2b; the extent of the change was slight due to the shortage of donor chains for SSIIa (DP 6-12) owing to BEIIb deficiency. The introduction of GBSSI from an indica rice cultivar significantly increased amylose content (by approximately 10%) in the endosperm starch. RS content of the new mutant lines was the same as or slightly higher than that of the be2b parent line. The relationship linking starch structure, RS content, and starch biosynthetic enzymes in the new mutant lines has also been discussed.
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Affiliation(s)
- Yuuki Itoh
- Department of Biological Production, Akita Prefectural University, Akita 010-0195, Japan
| | - Naoko Crofts
- Department of Biological Production, Akita Prefectural University, Akita 010-0195, Japan
| | - Misato Abe
- Department of Biological Production, Akita Prefectural University, Akita 010-0195, Japan
| | - Yuko Hosaka
- Department of Biological Production, Akita Prefectural University, Akita 010-0195, Japan
| | - Naoko Fujita
- Department of Biological Production, Akita Prefectural University, Akita 010-0195, Japan.
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Nakamura S, Cui J, Zhang X, Yang F, Xu X, Sheng H, Ohtsubo K. Comparison of eating quality and physicochemical properties between Japanese and Chinese rice cultivars. Biosci Biotechnol Biochem 2016; 80:2437-2449. [PMID: 27573488 DOI: 10.1080/09168451.2016.1220823] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
In this study, we evaluated 16 Japanese and Chinese rice cultivars in terms of their main chemical components, iodine absorption curve, apparent amylose content (AAC), pasting property, resistant starch content, physical properties, sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis, and enzyme activity. Based on these quality evaluations, we concluded that Chinese rice varieties are characterized by a high protein and the grain texture after cooking has high hardness and low stickiness. In a previous study, we developed a novel formula for estimating AAC based on the iodine absorption curve. The validation test showed a determination coefficient of 0.996 for estimating AAC of Chinese rice cultivars as unknown samples. In the present study, we developed a novel formulae for estimating the balance degree of the surface layer of cooked rice (A3/A1: a ratio of workload of stickiness and hardness) based on the iodine absorption curve obtained using milled rice.
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Affiliation(s)
- Sumiko Nakamura
- a Faculty of Applied Life Sciences , Niigata University of Pharmacy and Applied Life Sciences , Niigata , Japan
| | - Jing Cui
- b Department of Agriculture, Resources, and Environment , Tianjin Agricultural University , Tianjin , People's Republic of China
| | - Xin Zhang
- b Department of Agriculture, Resources, and Environment , Tianjin Agricultural University , Tianjin , People's Republic of China
| | - Fan Yang
- b Department of Agriculture, Resources, and Environment , Tianjin Agricultural University , Tianjin , People's Republic of China
| | - Ximing Xu
- b Department of Agriculture, Resources, and Environment , Tianjin Agricultural University , Tianjin , People's Republic of China
| | - Hua Sheng
- b Department of Agriculture, Resources, and Environment , Tianjin Agricultural University , Tianjin , People's Republic of China
| | - Ken'ichi Ohtsubo
- a Faculty of Applied Life Sciences , Niigata University of Pharmacy and Applied Life Sciences , Niigata , Japan
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Mustafiz A, Kumari S, Karan R. Ascribing Functions to Genes: Journey Towards Genetic Improvement of Rice Via Functional Genomics. Curr Genomics 2016; 17:155-76. [PMID: 27252584 PMCID: PMC4869004 DOI: 10.2174/1389202917666160202215135] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2015] [Revised: 07/01/2015] [Accepted: 07/06/2015] [Indexed: 11/22/2022] Open
Abstract
Rice, one of the most important cereal crops for mankind, feeds more than half the world population. Rice has been heralded as a model cereal owing to its small genome size, amenability to easy transformation, high synteny to other cereal crops and availability of complete genome sequence. Moreover, sequence wealth in rice is getting more refined and precise due to resequencing efforts. This humungous resource of sequence data has confronted research fraternity with a herculean challenge as well as an excellent opportunity to functionally validate expressed as well as regulatory portions of the genome. This will not only help us in understanding the genetic basis of plant architecture and physiology but would also steer us towards developing improved cultivars. No single technique can achieve such a mammoth task. Functional genomics through its diverse tools viz. loss and gain of function mutants, multifarious omics strategies like transcriptomics, proteomics, metabolomics and phenomics provide us with the necessary handle. A paradigm shift in technological advances in functional genomics strategies has been instrumental in generating considerable amount of information w.r.t functionality of rice genome. We now have several databases and online resources for functionally validated genes but despite that we are far from reaching the desired milestone of functionally characterizing each and every rice gene. There is an urgent need for a common platform, for information already available in rice, and collaborative efforts between researchers in a concerted manner as well as healthy public-private partnership, for genetic improvement of rice crop better able to handle the pressures of climate change and exponentially increasing population.
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Affiliation(s)
- Ananda Mustafiz
- South Asian University, Akbar Bhawan, Chanakyapuri, New Delhi
| | - Sumita Kumari
- Sher-e-Kashmir University of Agriculture Sciences and Technology, Jammu 180009, India
| | - Ratna Karan
- Agronomy Department, Institute of Food and Agricultural Sciences, University of Florida, Gainesville - 32611, Florida, USA
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Ohtsubo K. Possibility of Diabetes Prevention by High-amylose Rice and Super Hard Rice. ACTA ACUST UNITED AC 2016. [DOI: 10.15436/2376-0494.16.728] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Noro W, Akaishi R, Nakamura S, Ohtsubo K, Maeda H, Yoshii Y. Prevention of Abrupt Increases in Postprandial Blood Glucose Levels by Rice Bread Made with the Novel Rice Cultivar “ Konayukinomai”. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2016. [DOI: 10.3136/fstr.22.793] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Wataru Noro
- Niigata Agricultural Research Institute, Food Research Center
| | | | | | | | - Hideo Maeda
- NARO Central Agricultural Research Center Hokuriku Research Center
| | - Yoichi Yoshii
- Niigata Agricultural Research Institute, Food Research Center
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Li C, Gilbert RG. Progress in controlling starch structure by modifying starch-branching enzymes. PLANTA 2016; 243:13-22. [PMID: 26486516 DOI: 10.1007/s00425-015-2421-2] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/29/2015] [Accepted: 10/10/2015] [Indexed: 06/05/2023]
Abstract
This paper reviews the progress of development of plants with desirable starch structure by modifying starch branching enzymes. Starch-branching enzyme (SBE) is responsible for the creation of branches during starch biosynthesis in plastids, and is a major determinant of the final fine structure and physical properties of the starch. Multiple isoforms of SBE have been found in plants, with each playing a different role in amylopectin synthesis. Different methods have been used to develop desirable starch structures by modifying the SBE activity. These can involve changing its expression level (either up-regulation or down-regulation), genetically modifying the activity of the SBE itself, and varying the length of its transferred chains. Changing the activity and the transferred chain length of SBE has been less studied than changing the expression level of SBE in vivo. This article reviews and summarizes new tools for developing plants producing the next generation of starches.
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Nakamura S, Katsura J, Kato K, Ohtsubo K. Development of formulae for estimating amylose content and resistant starch content based on the pasting properties measured by RVA of Japonica polished rice and starch. Biosci Biotechnol Biochem 2015; 80:329-40. [PMID: 26399277 DOI: 10.1080/09168451.2015.1088373] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
We searched for the easy and simple method to measure the novel indicators which reflect not only AAC, but also (RS) based on pasting properties using RVA. Novel indexes such as SB/Con and Max/Fin (Maximum viscosity/Minimum viscosity) ratios had a very high correlation with proportion of intermediate and long chains of amylopectin; Fb1+2+3 (DP ≧ 13). In Japonica polished rice, estimation formulae for AAC and RS content were developed using novel indexes based on pasting properties by RVA, and these equations showed determination coefficients of 0.89 and 0.80 for calibration and 0.71 and 0.75 for validation test. We developed the estimation formulae for AAC and RS content for Japonica starch samples. These equations showed determination coefficients of 0.86 and 1.00 for calibration and 0.76 and 0.83 for validation test, which showed that these equations can be applied to the unknown rice samples.
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Affiliation(s)
- Sumiko Nakamura
- a Faculty of Agriculture , Niigata University , Nigata , Japan
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Maeda S, Kazama Y, Kobayashi A, Yamazaki A, Nakamura S, Yamaguchi M, Maeda H, Ohtsubo K. Improvement of Palatability and Prevention of Abrupt Increases in Postprandial Blood Glucose Levels by Hokurikukona243 after High Pressure Treatment. J Appl Glycosci (1999) 2015. [DOI: 10.5458/jag.jag.jag-2015_013] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022] Open
Affiliation(s)
- Satoshi Maeda
- Echigo Seika Co., Ltd
- Faculty of Agriculture, Niigata University
| | | | | | | | | | - Masayuki Yamaguchi
- Institute of Crop Science, National Agriculture and Food Research Organization
| | - Hideo Maeda
- Agricultural Research Center, National Agriculture and Food Research Organization
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Nakamura S, Ohtsubo K. Improvement of Palatability and Inhibition of Abrupt Increase in Postprandial Blood Glucose Level by the Boiled Rice after Soaking with Functional Food Ingredients. J Appl Glycosci (1999) 2015. [DOI: 10.5458/jag.jag.jag-2014_014] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022] Open
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Nakamura S, Satoh H, Ohtsubo K. Development of formulae for estimating amylose content, amylopectin chain length distribution, and resistant starch content based on the iodine absorption curve of rice starch. Biosci Biotechnol Biochem 2014; 79:443-55. [PMID: 25384364 DOI: 10.1080/09168451.2014.978257] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
Not only amylose but also amylopectin greatly affects the gelatinization properties of rice starch and the quality of cooked rice grains. We here characterized the starches of 32 rice cultivars and evaluated the relationship between their iodine absorption curve, apparent amylose content (AAC), pasting property, resistant starch (RS) content, and chain length distribution of amylopectin. We found that the iodine absorption curve differed among the various sample rice cultivars. Using the wavelength at which absorbance becomes maximum on iodine staining of starch (λmax), we propose a novel index, "new λmax" (AAC/(λmax of sample rice starches-λmax of glutinous rice starch)). We developed the novel estimation formulae for AAC, RS contents, and amylopectin fractions with the use of λmax and "new λmax." These formulae would lead to the improved method for estimating starch properties using an easy and rapid iodine colorimetric method.
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Affiliation(s)
- Sumiko Nakamura
- a Faculty of Agriculture , Niigata University , Niigata , Japan
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Improved Palatability and Bio-Functionality of Super-Hard Rice by Soaking in a Barley-Koji MisoSuspension. Biosci Biotechnol Biochem 2014; 77:2419-29. [DOI: 10.1271/bbb.130528] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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20
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Kong X, Sun X, Xu F, Umemoto T, Chen H, Bao J. Morphological and physicochemical properties of two starch mutants induced from a high amylose indica rice by gamma irradiation. STARCH-STARKE 2013. [DOI: 10.1002/star.201300024] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Xiangli Kong
- Institute of Nuclear Agricultural Sciences, Key Laboratory of Zhejiang Province and Chinese Ministry of Agriculture; Zhejiang University; Hua Jiachi Campus Hangzhou P. R. China
| | - Xiao Sun
- Institute of Nuclear Agricultural Sciences, Key Laboratory of Zhejiang Province and Chinese Ministry of Agriculture; Zhejiang University; Hua Jiachi Campus Hangzhou P. R. China
| | - Feifei Xu
- Institute of Nuclear Agricultural Sciences, Key Laboratory of Zhejiang Province and Chinese Ministry of Agriculture; Zhejiang University; Hua Jiachi Campus Hangzhou P. R. China
| | - Takayuki Umemoto
- Crop Breeding Research Division; NARO Hokkaido Agricultural Research Center; Hitsujigaoka Toyohira Sapporo Japan
| | - Hao Chen
- Sichuan Institute of Atomic Energy; Chendu P. R. China
| | - Jinsong Bao
- Institute of Nuclear Agricultural Sciences, Key Laboratory of Zhejiang Province and Chinese Ministry of Agriculture; Zhejiang University; Hua Jiachi Campus Hangzhou P. R. China
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