P1B-type ATPase ion pumps that transport heavy metal ions across cellular membranes are essential for plant growth and development. To date, a genomic comparison overview of the family in rice, maize and sorghum is no...P1B-type ATPase ion pumps that transport heavy metal ions across cellular membranes are essential for plant growth and development. To date, a genomic comparison overview of the family in rice, maize and sorghum is not yet available. In this study, a total of 31 heavy metal P1B-type ATPase （HMA） genes were identified, including 9 in rice, 11 each from maize and sorghum. They were classified into two distinct subfamilies based on their sequence composition and phylogenetic relationship. Four pairs of HMA genes were expanded via gene duplication with tandemly duplicated. Comprehensive analyses were performed to investigate the expression profiles of HMA genes in various tissues by using quantitative real-time PCR. Some HMA members exhibited abundant and tissue-specific expression patterns. Moreover, most of the genes were found to be differentially expressed under the Cu/Cd treatment. This study will facilitate further studies on P1B-type ATPase family and provide valuable hints for the functional validation in rice, maize and sorghum.展开更多
Extrusion cooking is an ideal method for the manufacture ready-to-eat snacks. The benefits include increased protein and starch digestibility in protein-enriched cereal snack products. Extrusion cooking needs to be co...Extrusion cooking is an ideal method for the manufacture ready-to-eat snacks. The benefits include increased protein and starch digestibility in protein-enriched cereal snack products. Extrusion cooking needs to be controlled if product quality is to be maintained. Extrusion cooking was carried out at barrel temperature of 110°C - 150°C, screw speed of 350 - 450 rpm, and feed moisture of 12% - 14% to investigate the effect of extrusion conditions on physical properties (expansion ratio and bulk density) of a rice, sorghum and soy flour blend. From response surface analysis, expansion ratio and bulk density were found to be significantly (P < 0.05) dependent on feed moisture and barrel temperature while the screw speed had a significant (P > 0.05) effect. Expansion ratio and bulk density ranged from 2.0 to 2.6 and 0.79 to 0.95 g/ml respectively. One hundred grams of the extruded product would supply 45% of the recommended daily allowance for protein in children aged up to 12 years. The mineral content in 100 g extrudates was found to be 52 mg calcium, 3.01 mg iron and 1.23 mg zinc. The retention of amino acids in the extruded products was 88% - 95% with lysine—a limiting amino acid in cereals having a loss of 9.1% after extrusion. Extrusion conditions can be optimized to produce ready-to-eat snack products with high expansion ratio, low bulk density and a good nutritional profile to meet the growing consumer needs for nutritious ready-to-eat snack products.展开更多
K You 48-2 is a new combination of early hybrid rice with good grain quality and high yield, developed by combining male sterile line K-Qing A having japonica cytoplasm and indica genome and restorer line Ce 48-2. In ...K You 48-2 is a new combination of early hybrid rice with good grain quality and high yield, developed by combining male sterile line K-Qing A having japonica cytoplasm and indica genome and restorer line Ce 48-2. In the regional trial of Hubei Province in 1991, its yield was 4.4% higher than that of the CK Weiyou 48-2, being significant at 0.05 level. In the same year, in another regional trial of Sichuan Province, its yield was 8.9% higher than that of the CK Weiyou 48-2, being significant at 0.01 level. It has the highest yield among all tested varieties in both provincial trials. It has shown good grain quality with 60% head rice recovery and moderate resistance to rice blast.展开更多
为探究蒸煮对高粱营养组分、多酚含量、抗氧化能力及风味物的影响,采用超声辅助方法提取多酚并评价其抗氧化能力,进一步结合非靶向代谢和植物广靶多酚代谢组学分析高粱籽粒(SR)与高粱米饭(SRC)的代谢物差异。结果表明:与高粱籽粒相比,...为探究蒸煮对高粱营养组分、多酚含量、抗氧化能力及风味物的影响,采用超声辅助方法提取多酚并评价其抗氧化能力,进一步结合非靶向代谢和植物广靶多酚代谢组学分析高粱籽粒(SR)与高粱米饭(SRC)的代谢物差异。结果表明:与高粱籽粒相比,高粱米饭的蛋白质、总淀粉和脂肪含量均显著降低(P<0.05);其多酚含量、羟自由基清除能力、T-AOC和ABTS^(+)·清除能力分别显著下降35%、17%、12%和10%(P<0.05)。超高效液相色谱质谱联用仪(Ultra Performance Liquid Chromatography Mass Spectrometer,UPLC-MS)分析表明,在高粱籽粒和高粱米饭中共检测到代谢物341个,其中的差异代谢物为223个,高粱米饭中L-酪氨酸、L-异亮氨酸和愈创木酚等化合物可能与其风味的形成有关。京都基因与基因组百科全书(Kyoto Encyclopedia of Genes and Genomes,KEGG)代谢通路分析表明,高粱米饭中的上调化合物色胺可能与增香作用有关。通过植物广靶多酚代谢组分析,高粱米饭中鉴定出67种酚类化合物,其中槲皮素和儿茶素等11个化合物显著上调,7,4'-二羟基黄酮和2,5-二异丙基苯酚等21个化合物显著下调(P<0.05)。本研究可为后续高粱食品的功能性揭示与应用提供理论依据。展开更多
基金supported by the Special Fund for Agro-Scientific Research in the Public Interest of China(Grant No.201403015)
文摘P1B-type ATPase ion pumps that transport heavy metal ions across cellular membranes are essential for plant growth and development. To date, a genomic comparison overview of the family in rice, maize and sorghum is not yet available. In this study, a total of 31 heavy metal P1B-type ATPase （HMA） genes were identified, including 9 in rice, 11 each from maize and sorghum. They were classified into two distinct subfamilies based on their sequence composition and phylogenetic relationship. Four pairs of HMA genes were expanded via gene duplication with tandemly duplicated. Comprehensive analyses were performed to investigate the expression profiles of HMA genes in various tissues by using quantitative real-time PCR. Some HMA members exhibited abundant and tissue-specific expression patterns. Moreover, most of the genes were found to be differentially expressed under the Cu/Cd treatment. This study will facilitate further studies on P1B-type ATPase family and provide valuable hints for the functional validation in rice, maize and sorghum.
文摘Extrusion cooking is an ideal method for the manufacture ready-to-eat snacks. The benefits include increased protein and starch digestibility in protein-enriched cereal snack products. Extrusion cooking needs to be controlled if product quality is to be maintained. Extrusion cooking was carried out at barrel temperature of 110°C - 150°C, screw speed of 350 - 450 rpm, and feed moisture of 12% - 14% to investigate the effect of extrusion conditions on physical properties (expansion ratio and bulk density) of a rice, sorghum and soy flour blend. From response surface analysis, expansion ratio and bulk density were found to be significantly (P < 0.05) dependent on feed moisture and barrel temperature while the screw speed had a significant (P > 0.05) effect. Expansion ratio and bulk density ranged from 2.0 to 2.6 and 0.79 to 0.95 g/ml respectively. One hundred grams of the extruded product would supply 45% of the recommended daily allowance for protein in children aged up to 12 years. The mineral content in 100 g extrudates was found to be 52 mg calcium, 3.01 mg iron and 1.23 mg zinc. The retention of amino acids in the extruded products was 88% - 95% with lysine—a limiting amino acid in cereals having a loss of 9.1% after extrusion. Extrusion conditions can be optimized to produce ready-to-eat snack products with high expansion ratio, low bulk density and a good nutritional profile to meet the growing consumer needs for nutritious ready-to-eat snack products.
文摘K You 48-2 is a new combination of early hybrid rice with good grain quality and high yield, developed by combining male sterile line K-Qing A having japonica cytoplasm and indica genome and restorer line Ce 48-2. In the regional trial of Hubei Province in 1991, its yield was 4.4% higher than that of the CK Weiyou 48-2, being significant at 0.05 level. In the same year, in another regional trial of Sichuan Province, its yield was 8.9% higher than that of the CK Weiyou 48-2, being significant at 0.01 level. It has the highest yield among all tested varieties in both provincial trials. It has shown good grain quality with 60% head rice recovery and moderate resistance to rice blast.
文摘为探究蒸煮对高粱营养组分、多酚含量、抗氧化能力及风味物的影响,采用超声辅助方法提取多酚并评价其抗氧化能力,进一步结合非靶向代谢和植物广靶多酚代谢组学分析高粱籽粒(SR)与高粱米饭(SRC)的代谢物差异。结果表明:与高粱籽粒相比,高粱米饭的蛋白质、总淀粉和脂肪含量均显著降低(P<0.05);其多酚含量、羟自由基清除能力、T-AOC和ABTS^(+)·清除能力分别显著下降35%、17%、12%和10%(P<0.05)。超高效液相色谱质谱联用仪(Ultra Performance Liquid Chromatography Mass Spectrometer,UPLC-MS)分析表明,在高粱籽粒和高粱米饭中共检测到代谢物341个,其中的差异代谢物为223个,高粱米饭中L-酪氨酸、L-异亮氨酸和愈创木酚等化合物可能与其风味的形成有关。京都基因与基因组百科全书(Kyoto Encyclopedia of Genes and Genomes,KEGG)代谢通路分析表明,高粱米饭中的上调化合物色胺可能与增香作用有关。通过植物广靶多酚代谢组分析,高粱米饭中鉴定出67种酚类化合物,其中槲皮素和儿茶素等11个化合物显著上调,7,4'-二羟基黄酮和2,5-二异丙基苯酚等21个化合物显著下调(P<0.05)。本研究可为后续高粱食品的功能性揭示与应用提供理论依据。
