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Sato Y, Tsuda K, Yamagata Y, Matsusaka H, Kajiya-Kanegae H, Yoshida Y, Agata A, Ta KN, Shimizu-Sato S, Suzuki T, Nosaka-Takahashi M, Kubo T, Kawamoto S, Nonomura KI, Yasui H, Kumamaru T. Collection, preservation and distribution of Oryza genetic resources by the National Bioresource Project RICE (NBRP-RICE). Breed Sci 2021; 71:291-298. [PMID: 34776736 PMCID: PMC8573556 DOI: 10.1270/jsbbs.21005] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/19/2021] [Accepted: 03/15/2021] [Indexed: 05/26/2023]
Abstract
Biological resources are the basic infrastructure of bioscience research. Rice (Oryza sativa L.) is a good experimental model for research in cereal crops and monocots and includes important genetic materials used in breeding. The availability of genetic materials, including mutants, is important for rice research. In addition, Oryza species are attractive to researchers for both finding useful genes for breeding and for understanding the mechanism of genome evolution that enables wild plants to adapt to their own habitats. NBRP-RICE contributes to rice research by promoting the usage of genetic materials, especially wild Oryza accessions and mutant lines. Our activity includes collection, preservation and distribution of those materials and the provision of basic information on them, such as morphological and physiological traits and genomic information. In this review paper, we introduce the activities of NBRP-RICE and our database, Oryzabase, which facilitates the access to NBRP-RICE resources and their genomic sequences as well as the current situation of wild Oryza genome sequencing efforts by NBRP-RICE and other institutes.
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Affiliation(s)
- Yutaka Sato
- National Institute of Genetics, 1111 Yata, Mishima, Shizuoka 411-8540, Japan
- Department of Genetics, School of Life Science, SOKENDAI (The Graduate University for Advanced Studies), 1111 Yata, Mishima, Shizuoka 411-8540, Japan
| | - Katsutoshi Tsuda
- National Institute of Genetics, 1111 Yata, Mishima, Shizuoka 411-8540, Japan
- Department of Genetics, School of Life Science, SOKENDAI (The Graduate University for Advanced Studies), 1111 Yata, Mishima, Shizuoka 411-8540, Japan
| | - Yoshiyuki Yamagata
- Faculty of Agriculture, Kyushu University, 744 Motooka, Nishi-ku Fukuoka 819-0395, Japan
| | - Hiroaki Matsusaka
- Faculty of Agriculture, Kyushu University, 744 Motooka, Nishi-ku Fukuoka 819-0395, Japan
| | - Hiromi Kajiya-Kanegae
- Research Center for Agricultural Information Technology, National Agriculture and Food Research Organization, Chiyoda-ku, Tokyo 100-0013, Japan
| | - Yuri Yoshida
- National Institute of Genetics, 1111 Yata, Mishima, Shizuoka 411-8540, Japan
| | - Ayumi Agata
- National Institute of Genetics, 1111 Yata, Mishima, Shizuoka 411-8540, Japan
| | - Kim Nhung Ta
- National Institute of Genetics, 1111 Yata, Mishima, Shizuoka 411-8540, Japan
| | - Sae Shimizu-Sato
- National Institute of Genetics, 1111 Yata, Mishima, Shizuoka 411-8540, Japan
| | - Toshiya Suzuki
- National Institute of Genetics, 1111 Yata, Mishima, Shizuoka 411-8540, Japan
- Department of Genetics, School of Life Science, SOKENDAI (The Graduate University for Advanced Studies), 1111 Yata, Mishima, Shizuoka 411-8540, Japan
| | - Misuzu Nosaka-Takahashi
- National Institute of Genetics, 1111 Yata, Mishima, Shizuoka 411-8540, Japan
- Department of Genetics, School of Life Science, SOKENDAI (The Graduate University for Advanced Studies), 1111 Yata, Mishima, Shizuoka 411-8540, Japan
| | - Takahiko Kubo
- Faculty of Agriculture, Kyushu University, 744 Motooka, Nishi-ku Fukuoka 819-0395, Japan
| | - Shoko Kawamoto
- National Institute of Genetics, 1111 Yata, Mishima, Shizuoka 411-8540, Japan
- Department of Genetics, School of Life Science, SOKENDAI (The Graduate University for Advanced Studies), 1111 Yata, Mishima, Shizuoka 411-8540, Japan
| | - Ken-Ichi Nonomura
- National Institute of Genetics, 1111 Yata, Mishima, Shizuoka 411-8540, Japan
- Department of Genetics, School of Life Science, SOKENDAI (The Graduate University for Advanced Studies), 1111 Yata, Mishima, Shizuoka 411-8540, Japan
| | - Hideshi Yasui
- Faculty of Agriculture, Kyushu University, 744 Motooka, Nishi-ku Fukuoka 819-0395, Japan
| | - Toshihiro Kumamaru
- Faculty of Agriculture, Kyushu University, 744 Motooka, Nishi-ku Fukuoka 819-0395, Japan
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Goel S, Grewal S, Singh NK. Evaluation of HMW-GS 20 and 2.2 from near isogenic lines of wheat variety HD2329 for bread quality improvement. J Sci Food Agric 2017; 97:4526-4531. [PMID: 28332204 DOI: 10.1002/jsfa.8319] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/01/2016] [Revised: 03/09/2017] [Accepted: 03/15/2017] [Indexed: 06/06/2023]
Abstract
BACKGROUND Hexaploid wheat (Triticum aestivum L.) dominates the list of the most important human food sources ever. Its complex genetic background is the reason behind the wide diversity that exists in nutritional as well as food end-product quality. High-molecular-weight glutenin sub-units (HMW-GS) are the main grain storage proteins in the endosperm of wheat and related species. It is well established that the composition and quantity of allelic variation in HMW-GS genes substantially affect the taste and appearance of dough products and therefore work in this area is highly desired. RESULTS A significant positive effect on wheat dough quality traits was observed among near isogenic lines of HMW-GS sub-units 20 and 2.2 in wheat variety HD2329 during quality evaluation of data generated over 2 years. A remarkably significant (P < 0.01) effect was observed on dough quality parameters like ratio of wet gluten/dry gluten, SDS sedimentation, farinogram parameters, and bread/chapatti traits whereas flour protein and dry gluten content showed an insignificant effect. CONCLUSION HMW-GS 20 was found to be superior to HMW-GS 2.2 in terms of dough quality and both the near isogenic lines developed by us were found to be highly superior to the recurrent parent HD2329. As we know that the improvement of flour quality based on superior HMW-GS alleles is necessary to meet changing consumer demand, the study can be of immense use to future researchers who can target these HMW sub-units 20 and 2.2 in breeding programmes for the improvement of wheat end-product quality. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Sonia Goel
- National Research Centre on Plant Biotechnology, Indian Agricultural Research Institute, New Delhi, India
| | - Sapna Grewal
- National Research Centre on Plant Biotechnology, Indian Agricultural Research Institute, New Delhi, India
| | - Nagendra Kumar Singh
- National Research Centre on Plant Biotechnology, Indian Agricultural Research Institute, New Delhi, India
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