Chike （accession number Su1900）, a Chinese native wheat （Triticum aestivum L.） variety, is resistant to the currently prevailing physiological races of Puccinia striiformis Westend. f. sp. tritici in China. Geneti...Chike （accession number Su1900）, a Chinese native wheat （Triticum aestivum L.） variety, is resistant to the currently prevailing physiological races of Puccinia striiformis Westend. f. sp. tritici in China. Genetic analysis indicated that resistance to the physiological race CY32 of the pathogen in the variety was controlled by one dominant gene. In this study, BSA （bulked segregant analysis） methods and SSRs （simple sequence repeats） marker polymorphic analysis are used to map the gene. The resistant and susceptible DNA bulks were prepared from the segregating F2 population of the cross between Taichung 29, a susceptible variety as maternal parent, and Chike as paternal parent. Over 400 SSR primers were screened, and five SSR markers Xwmc44, Xgwm259, Xwmc367, Xcfa2292, and Xbarc80 on the chromosome arm 1BL were found to be polymorphic between the resistant and the susceptible DNA bulks as well as their parents. Genetic linkage was tested on segregating F2 population with 200 plants, including 140 resistant and 60 susceptible plants. All the five SSR markers were linked to the stripe rust resistance gene in Chike. The genetic distances for the markers Xwmc44, Xgwm259, Xwmc367, Xcfa2292, and Xbarc80 to the target gene were 8.3 cM, 9.1 cM, 17.2 cM, 20.6 cM, and 31.6 cM, respectively. Analysis using 21 nulli-tetrasomic Chinese Spring lines further confirmed that all the five markers were located on chromosome lB. On the basis of the above results, it is reasonable to assume that the major stripe rust resistance gene YrChk in Chike was located on the chromosome arm 1BL, and its comparison with the other stripe rust resistance genes located on 1B suggested that YrChk may be a novel gene that provides the resistance against stripe rust in Chike. Exploration and utilization of resources of disease resistance genes in native wheat varieties will be helpful both to diversify the resistance genes and to amend the situation of resistance gene simplification in the commercial wheat cultivars in China.展开更多
Amylose is a food starch found in cereals, legumes and root vegetables. Keeping in view the importance of amylose for various food industries as well as its importance on domestic level, the current study was conducte...Amylose is a food starch found in cereals, legumes and root vegetables. Keeping in view the importance of amylose for various food industries as well as its importance on domestic level, the current study was conducted to analyze the amylose content of common cereals e. g rice （sela, coarse and basmati）, maize yellow, Kisan and Azam varieties and wheat （Tatara, Fakhr-e-sarhad and Bakhtawar-92） varieties as well as quantifying the influence of cooking/boiling procedures on the amylose contents of cereals. The maximum amylose content were observed for wheat variety Tatara （24.28%） followed by Bakhtawar-92 （22.74%） and Fakhr-e-sarhad （19.77%）. Among maize and rice varieties studied, Kisan and course rice were rich in amylose content with values of 27.19 and 30.48% respectively. The chapti of Tatra wheat were scored highest for appearance （7.6）, flavor （7.5）, texture （7.6） and overall acceptability （7.55）. The roti of Kisan and Azam varieties got maximum appearance score of 7.6 as compared to 7.4 for maize yellow variety. Basmati rice was scored highest regarding appearance （8.4）, flavor （8.6）, texture （8.6） and overall acceptability （8.53. The moisture content ranged from 10.61 （Azam） to 8.01% （wheat variety Fakhr-e-sarhad）. Cooking reduced the amylose content of wheat bread from （19.77%-24.28%） to （15.47%-15.94%） with cooking time of 5 min, maize bread from （21.48%-27.19%） to （19.53 %-25.85%） with maximum cooking time of 10 min and boiled rice from （24.90%-30.48%） to （24.18%-30.19%） with cooking time ranging from 12 to 20 min. It can be inferred from these studies that the reduction in amylose content were more in chapti/roti preparation of wheat and maize varieties as compared to boiling of rice varieties and that significant varietals differences exist in amylose content of the uncooked samples.展开更多
Jane Eyre is the masterpiece of Charlotte Bronte, famous realistic novelist of Britain in the 19th century. It portraits a woman who is brave enough to revolt, fight for freedom and equal position successfully. This p...Jane Eyre is the masterpiece of Charlotte Bronte, famous realistic novelist of Britain in the 19th century. It portraits a woman who is brave enough to revolt, fight for freedom and equal position successfully. This paper attempts to analyze Jane＇s spirit of revolt through three aspects： background, activity and significance.展开更多
基金the National Natural Science Foundation of China (No. 30571157) the National Basic Research Program (973 Program) (No. 2006CB100203).
文摘Chike （accession number Su1900）, a Chinese native wheat （Triticum aestivum L.） variety, is resistant to the currently prevailing physiological races of Puccinia striiformis Westend. f. sp. tritici in China. Genetic analysis indicated that resistance to the physiological race CY32 of the pathogen in the variety was controlled by one dominant gene. In this study, BSA （bulked segregant analysis） methods and SSRs （simple sequence repeats） marker polymorphic analysis are used to map the gene. The resistant and susceptible DNA bulks were prepared from the segregating F2 population of the cross between Taichung 29, a susceptible variety as maternal parent, and Chike as paternal parent. Over 400 SSR primers were screened, and five SSR markers Xwmc44, Xgwm259, Xwmc367, Xcfa2292, and Xbarc80 on the chromosome arm 1BL were found to be polymorphic between the resistant and the susceptible DNA bulks as well as their parents. Genetic linkage was tested on segregating F2 population with 200 plants, including 140 resistant and 60 susceptible plants. All the five SSR markers were linked to the stripe rust resistance gene in Chike. The genetic distances for the markers Xwmc44, Xgwm259, Xwmc367, Xcfa2292, and Xbarc80 to the target gene were 8.3 cM, 9.1 cM, 17.2 cM, 20.6 cM, and 31.6 cM, respectively. Analysis using 21 nulli-tetrasomic Chinese Spring lines further confirmed that all the five markers were located on chromosome lB. On the basis of the above results, it is reasonable to assume that the major stripe rust resistance gene YrChk in Chike was located on the chromosome arm 1BL, and its comparison with the other stripe rust resistance genes located on 1B suggested that YrChk may be a novel gene that provides the resistance against stripe rust in Chike. Exploration and utilization of resources of disease resistance genes in native wheat varieties will be helpful both to diversify the resistance genes and to amend the situation of resistance gene simplification in the commercial wheat cultivars in China.
文摘Amylose is a food starch found in cereals, legumes and root vegetables. Keeping in view the importance of amylose for various food industries as well as its importance on domestic level, the current study was conducted to analyze the amylose content of common cereals e. g rice （sela, coarse and basmati）, maize yellow, Kisan and Azam varieties and wheat （Tatara, Fakhr-e-sarhad and Bakhtawar-92） varieties as well as quantifying the influence of cooking/boiling procedures on the amylose contents of cereals. The maximum amylose content were observed for wheat variety Tatara （24.28%） followed by Bakhtawar-92 （22.74%） and Fakhr-e-sarhad （19.77%）. Among maize and rice varieties studied, Kisan and course rice were rich in amylose content with values of 27.19 and 30.48% respectively. The chapti of Tatra wheat were scored highest for appearance （7.6）, flavor （7.5）, texture （7.6） and overall acceptability （7.55）. The roti of Kisan and Azam varieties got maximum appearance score of 7.6 as compared to 7.4 for maize yellow variety. Basmati rice was scored highest regarding appearance （8.4）, flavor （8.6）, texture （8.6） and overall acceptability （8.53. The moisture content ranged from 10.61 （Azam） to 8.01% （wheat variety Fakhr-e-sarhad）. Cooking reduced the amylose content of wheat bread from （19.77%-24.28%） to （15.47%-15.94%） with cooking time of 5 min, maize bread from （21.48%-27.19%） to （19.53 %-25.85%） with maximum cooking time of 10 min and boiled rice from （24.90%-30.48%） to （24.18%-30.19%） with cooking time ranging from 12 to 20 min. It can be inferred from these studies that the reduction in amylose content were more in chapti/roti preparation of wheat and maize varieties as compared to boiling of rice varieties and that significant varietals differences exist in amylose content of the uncooked samples.
文摘Jane Eyre is the masterpiece of Charlotte Bronte, famous realistic novelist of Britain in the 19th century. It portraits a woman who is brave enough to revolt, fight for freedom and equal position successfully. This paper attempts to analyze Jane＇s spirit of revolt through three aspects： background, activity and significance.
