scholarly journals Evaluation of indigenous aromatic rice cultivars from sub-Himalayan Terai region of India for nutritional attributes and blast resistance

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Debayan Mondal ◽  
Prudveesh Kantamraju ◽  
Susmita Jha ◽  
Gadge Sushant Sundarrao ◽  
Arpan Bhowmik ◽  
...  
Keyword(s):  
Nutritive Value ◽  
Amylose Content ◽  
Blast Resistance ◽  
Starch Content ◽  
Low Cost ◽  
Principal Component ◽  
Blast Disease ◽  
Basmati Rice ◽  
Phenotypic Traits ◽  
Rice Cultivars

AbstractIndigenous folk rice cultivars often possess remarkable but unrevealed potential in terms of nutritional attributes and biotic stress tolerance. The unique cooking qualities and blissful aroma of many of these landraces make it an attractive low-cost alternative to high priced Basmati rice. Sub-Himalayan Terai region is bestowed with great agrobiodiversity in traditional heirloom rice cultivars. In the present study, ninety-nine folk rice cultivars from these regions were collected, purified and characterized for morphological and yield traits. Based on traditional importance and presence of aroma, thirty-five genotypes were selected and analyzed for genetic diversity using micro-satellite marker system. The genotypes were found to be genetically distinct and of high nutritive value. The resistant starch content, amylose content, glycemic index and antioxidant potential of these genotypes represented wide variability and ‘Kataribhog’, ‘Sadanunia’, ‘Chakhao’ etc. were identified as promising genotypes in terms of different nutritional attributes. These cultivars were screened further for resistance against blast disease in field trials and cultivars like ‘Sadanunia’, ‘T4M-3-5’, ‘Chakhao Sampark’ were found to be highly resistant to the blast disease whereas ‘Kalonunia’, ‘Gobindabhog’, ‘Konkanijoha’ were found to be highly susceptible. Principal Component analysis divided the genotypes in distinct groups for nutritional potential and blast tolerance. The resistant and susceptible genotypes were screened for the presence of the blast resistant pi genes and association analysis was performed with disease tolerance. Finally, a logistic model based on phenotypic traits for prediction of the blast susceptibility of the genotypes is proposed with more than 80% accuracy.

scholarly journals Development of blast resistant rice plants using CRISPR / Cas9 system for genome editing

2021 ◽  
Author(s):  
◽  
Fabiano Touzdjian Pinheiro Kohlrausch Távora
Keyword(s):  
Rice Blast ◽  
Blast Resistance ◽  
Rice Variety ◽  
Susceptibility Genes ◽  
Plant Diseases ◽  
Blast Disease ◽  
World Population ◽  
Japonica Rice ◽  
Rice Cultivars ◽  
Short Period

Rice (Oryza sativa L.) is the main food crop for more than half of the world population but unfortunately, it is severely affected by blast, one of the most widespread and devastating plant diseases, caused by the fungus Magnaporthe oryzae. Hence, the development of rice cultivars with greater resistance to blast is one of the main focuses of breeding programs. However, due to the complex biology of the pathogen, rice cultivars genetically resistant to the fungus become susceptible in a short period of time. In this context, the knockout of rice susceptibility genes represents a flourishing approach to obtain rice cultivars with a broader and longer-lasting resistance to M. oryzae. The present study aimed to use the genomic editing technology - CRISPR/Cas9 system, for knocking-out genes engaged with rice susceptibility to fungal infection. From previous transcriptomics results of two semi-isogenic rice lines - NILs infected by M. oryzae, potential rice-blast susceptibility genes were selected. The prospection of candidate genes for gene editing was complemented by a comparative shotgun proteomic analysis of the protein profile of the interaction between IRBLi-F5 (susceptible) and IRBL5-M (resistant) NILs in early stages of M. oryzae infection, that revealed a specific set of proteins potentially associated with susceptibility. After the characterization and validation of gene expression by RT-qPCR of the most prominent candidates, the target genes OsDjA2, OsERF104 and OsPyl5 were selected and submitted to a functional validation via gene silencing in planta, using antisense oligonucleotides (ASO), in which a clear reduction of leaf symptoms was observed in the compatible identification. Subsequently, the model japonica rice variety Nipponbare was transformed with simplex CRISPR/Cas9 vectors aiming to the independent knockout of each target gene. The T1 progeny of rice-edited plants, homozygous for the null (loss of function)-mutation were tested for blast resistance. As expected, mutant plants showed a decrease of disease symptoms in comparison with control lines (transformant non-edited plants). The results obtained in this study can contribute for the development of rice cultivars resistant to blast disease, besides shedding light on new potential rice-blast susceptibility genes.

Effects of amylose content, autoclaving, parboiling, extrusion, and post-cooking treatments on resistant starch content of different rice cultivars

2006 ◽  
Vol 57 (12) ◽  
pp. 1291 ◽  
Author(s):  
J. C. Kim ◽  
B. P. Mullan ◽  
D. J. Hampson ◽  
J. R. Pluske
Keyword(s):  
Resistant Starch ◽  
Amylose Content ◽  
Starch Content ◽  
Rice Variety ◽  
Rice Cultivars ◽  
Parboiled Rice ◽  
Rice Water ◽  
Water Ratio

Experiments were conducted to examine the effects of parboiling, extrusion, rice variety, rice : water ratio, and cooling after cooking on the resistant starch (RS) content of rice. When uncooked the medium-grain rice (Amaroo) contained less amylose (18.8 g/100 g, P = 0.001), higher fast digestible starch (FDS) content (21.7 g/100 g, P < 0.001), and less RS (0.1 g/100 g, P < 0.001) than the long-grain rice (Doongara) (25.6, 15.9, 0.4, respectively). Parboiled rice had the highest FDS (33.9 g/100 g) and RS (0.72 g/100 g) contents, with an amylose content of 25.4 g/100 g. The effects of rice type, rice : water ratio (1 : 1 or 1 : 2 w/w), and post-cooking interventions (freshly dried or dried after cooling for 24 h at 4°C) on the RS content of rice cooked in an autoclave were examined. The RS contents were significantly different among the rice types (0.6, 1.4, 3.7 g/100 g for Amaroo, Doongara, and parboiled rice, respectively, P < 0.001). Decreasing the rice : water ratio (1 : 2) and cooling (24 h at 4°C) after cooking significantly increased the RS content (P < 0.001). Extrusion decreased the RS content in the high RS rice only (0.42–0.16 g/100 g, P = 0.02). The results indicate that parboiling rice, and the use of a higher-amylose-content rice, a lower rice : water ratio, and cooling after cooking all increase RS content, whereas extrusion decreases the RS content of rice.

scholarly journals Effect of initial bacteria cells number and fermentation time on increasing nutritive value of sago flour

2018 ◽  
Vol 14 (2) ◽  
pp. 246-250 ◽  
Author(s):  
Setiyo Gunawan ◽  
Hakun Wirawasista Aparamarta ◽  
Ilham Muttaqin Zarkasie ◽  
Wuwuh Wijang Prihandini
Keyword(s):  
Protein Content ◽  
Nutritional Value ◽  
Nutritive Value ◽  
Amylose Content ◽  
Starch Content ◽  
Gluten Free ◽  
Fermentation Time ◽  
Low Protein ◽  
High Starch Content ◽  
High Starch

Indonesia is the largest sago feedstock in the world. There are about 2 millions ha sago forest that approximately half of the world's sago forest is present in Indonesia. Naturally, sago spreads widely in Papua, while semi-cultivation is in Maluku, Sulawesi, Borneo, and Sumatra. The species sago (Metroxylon sago) was used in this study. It has a relatively high starch content (95.99%) with low amylose content (20.61%) and low protein content (1.63%). Modified sago flour is a product from sago flour that modified with fermentation to increase the nutritional value of the sago flour. It can be used as a gluten free flour and low-calorie food products. The bacteria (Lactobacillus plantarum) was used in the fermentation. However, the color of the modified sago flour is off-white, if the fermentation time is too long. Therefore, it is necessary to investigate the effect of fermentation time and initial bacteria cells number on increasing nutritive value of sago flour. The variables used were fermentation times (12, 24, and 36 h) and initial bacteria cells number (7 x 1010, 7 x 1011, 1.05 x 1012, and 3,05 1012 cells of L. plantarum). The result showed that amylose and protein content increased from 20.61% to 33,06% and from 1.41% to 4.11%, respectively, with bacterial variables of 3,5 x 1012 and fermentation time of 36 h.

Exploring the physicochemical and cooking properties of some Indian aromatic and non-aromatic rice (Oryza sativa L.) cultivars

2020 ◽  
Vol 57 (2) ◽  
pp. 146-161
Author(s):  
Deepak Kumar Verma ◽  
Prem Prakash Srivastav
Keyword(s):  
Amylose Content ◽  
Oryza Sativa L ◽  
Basmati Rice ◽  
Aromatic Rice ◽  
Rice Cultivars ◽  
Elongation Ratio ◽  
Nutritional Values ◽  
Cooking Properties ◽  
Head Rice ◽  
Kernel Length

The objective of the present investigation was to assess the physicochemical and cooking properties of Indian rice cultivars grown locally by farmers. Results reported the highest hulling (80.82%) and milling (75.47%) in cultivar Badshah Bhog (BSB) while the head rice out-turns were maximum in Govind Bhog (GVB) (58.22%) and broken rice was minimum in Khushboo (KSB) (5.15%). The kernel length (6.16-7.88 mm) of KSB, Kalanamak (KLN), Sarbati (SRB) and Todal (TDL) cultivars were nearly alike to the preferred minimum acceptable standard of Basmati rice (6.6mm). The kernel and volume elongation ratio was highest in Swetganga (STG) (2.07) and TDL (4.07), respectively whereas the amylose content was highest (>20%) in all aromatic cultivars and categorized the intermediate type than evolved aromatic rice KLN and nonaromatic cultivars (SRB and TDL). Further, the studied rice cultivars had grain quality characteristics similar to the minimum acceptable standards for the breeding of basmati type cultivars which may be employed for breeding purposes and can be graded as export quality rice possessing distinct nutritional values at the global level.

scholarly journals Characterization and Technological Potential of Underutilized Ancestral Andean Crop Flours from Ecuador

Agronomy ◽  
2021 ◽  
Vol 11 (9) ◽  
pp. 1693
Author(s):  
Diego Salazar ◽  
Mirari Arancibia ◽  
Iván Ocaña ◽  
Roman Rodríguez-Maecker ◽  
Mauricio Bedón ◽  
...  
Keyword(s):  
Amylose Content ◽  
Starch Content ◽  
Viscoelastic Behavior ◽  
Principal Component ◽  
Absorption Capacity ◽  
Total Phenolic ◽  
Phenol Content ◽  
Oxalis Tuberosa ◽  
Lupinus Mutabilis ◽  
Alternative Ingredients

Ancestral Andean crop flours (ACF) from Ecuador such as camote (Ipomea Batatas), oca (Oxalis tuberosa), achira (Canna indica), mashua (Tropaeolum tuberosum), white arracacha (Arracacia xanthorrhiza), taro (Colocasia esculenta) and tarwi (Lupinus mutabilis sweet) were characterized in terms of physico-chemical and techno-functional properties in order to identify their potential as new alternative ingredients in food products. Flour from camote, oca, achira and arracacha showed a low protein content (<5%), mashua and taro had ~9% and tarwi flour registered higher values than 52%. Carbohydrate content ranged from 56–77%, with the exception of tarwi, just reaching 6.9%. Starch content was relatively low in ACF but in taro and tarwi, starch practically constituted almost all the carbohydrates. The highest amylose content in starch, in decreasing order, was found in mashua, oca, tarwi and achira flours, the rest being ≤15%. Fiber content exceeded 10% in most crops, except for oca flour with 5.33%. Fat content was generally lower than 1%, except in tarwi with ~17%. All flours showed a gel-like behavior G′ > G″, this being very similar in camote, achira and tarwi flours. The exception was taro with G′ < G″. Mashua flour registered the highest value for phenol content (60.8 µg gallic acid equivalents/g of sample); the content of phenols was not exclusively responsible for the antioxidant activity, since flours with the highest activity were arracacha and tarwi, which presented the lowest phenol content among all flours. Principal component analyses (PCA) showed a high correlation between moisture, fiber, solubility and water absorption capacity, with viscoelastic behavior and total phenolic content; while starch content was correlated with melting temperature, poorly and inversely related to protein and fat. For PC1, achira, camote and taro flours were very similar, and different from oca and mashua flours. Tarwi showed its own characteristics according to PC1 and 2. Because of their properties, Andean crop flours could have a great potential for use in food technology.

Effects of low temperature on grain filling, amylose content, and activity of starch biosynthesis enzymes in endosperm of basmati rice

2008 ◽  
Vol 59 (7) ◽  
pp. 599 ◽  
Author(s):  
Nisar Ahmed ◽  
Masahiko Maekawa ◽  
Ian J. Tetlow
Keyword(s):  
Low Temperature ◽  
Amylose Content ◽  
Oryza Sativa L ◽  
Starch Content ◽  
Grain Filling ◽  
Soluble Starch ◽  
Starch Biosynthesis ◽  
Starch Synthase ◽  
Basmati Rice ◽  
Starch Phosphorylase

The effects of low temperature on amylose contents and activities of key enzymes related to starch biosynthesis in basmati rice (Oryza sativa L.) endosperm were investigated. Low temperature treatment prolonged the grain-filling period from 32 days to 53 days, but had no significant effect on the final grain weight. Results showed that low temperature during grain filling had no significant effect on total starch content but increased the amylose content in the mature endosperm of hulled rice by 21%. The measurable activities of sucrose synthase (SuSy), ADP-glucose pyrophosphorylase (AGPase), starch phosphorylase (SPase), starch branching enzyme (SBE), and soluble starch synthase (SS) in endosperms developed at 12°C were lower than those at 22°C when compared at a similar ripening stage on an endosperm basis, but the activity of granule-bound starch synthase (GBSS) was significantly higher than the corresponding activity in endosperms developing at 22°C. These findings suggest that GBSS might play a crucial role in increasing amylose during low-temperature growth conditions.

scholarly journals Codon usage bias and environmental adaptation in microbial organisms

2021 ◽  
Author(s):  
Davide Arella ◽  
Maddalena Dilucca ◽  
Andrea Giansanti
Keyword(s):  
Codon Usage ◽  
Codon Usage Bias ◽  
Pathogenic Bacteria ◽  
Large Scale ◽  
Synonymous Codon ◽  
Principal Component ◽  
Gene Copy ◽  
Phenotypic Traits ◽  
Translational Efficiency ◽  
Microbial Organisms

AbstractIn each genome, synonymous codons are used with different frequencies; this general phenomenon is known as codon usage bias. It has been previously recognised that codon usage bias could affect the cellular fitness and might be associated with the ecology of microbial organisms. In this exploratory study, we investigated the relationship between codon usage bias, lifestyles (thermophiles vs. mesophiles; pathogenic vs. non-pathogenic; halophilic vs. non-halophilic; aerobic vs. anaerobic and facultative) and habitats (aquatic, terrestrial, host-associated, specialised, multiple) of 615 microbial organisms (544 bacteria and 71 archaea). Principal component analysis revealed that species with given phenotypic traits and living in similar environmental conditions have similar codon preferences, as represented by the relative synonymous codon usage (RSCU) index, and similar spectra of tRNA availability, as gauged by the tRNA gene copy number (tGCN). Moreover, by measuring the average tRNA adaptation index (tAI) for each genome, an index that can be associated with translational efficiency, we observed that organisms able to live in multiple habitats, including facultative organisms, mesophiles and pathogenic bacteria, are characterised by a reduced translational efficiency, consistently with their need to adapt to different environments. Our results show that synonymous codon choices might be under strong translational selection, which modulates the choice of the codons to differently match tRNA availability, depending on the organism’s lifestyle needs. To our knowledge, this is the first large-scale study that examines the role of codon bias and translational efficiency in the adaptation of microbial organisms to the environment in which they live.

scholarly journals Quality Attributes of Malaysia Purple-Fleshed Sweet Potato at Different Peel Condition

Agronomy ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 872
Author(s):  
Nurfarhana Shaari ◽  
Rosnah Shamsudin ◽  
Mohd Zuhair Mohd Nor ◽  
Norhashila Hashim
Keyword(s):  
Vitamin C ◽  
Sweet Potato ◽  
Dry Matter ◽  
Nutritional Value ◽  
Amylose Content ◽  
Starch Content ◽  
Chemical Properties ◽  
Physical And Chemical Properties ◽  
Physical And Chemical ◽  
And Chemical Properties

In this study, physical and chemical properties (dry matter, ash, moisture, protein, fat, fiber, carbohydrate, starch, amylose, and vitamin C) of sweet potato tuber and flour of Anggun 1 cultivar were evaluated at different conditions. During peeling, the tuber and flour were processed subjected to three different conditions, which were unpeeled tubers (C1), peeled tubers (C2), and skin of tuber only (C3). From the results, the highest (p < 0.05) dry matter was observed in C1 while higher contents of ash, moisture, and protein were found in C3. Regarding the fat and vitamin C content, no significant differences (p > 0.05) were found between each condition. The highest fiber, carbohydrate, and amylose content (p < 0.05) were found in C1. The C1 and C2 reflected significantly higher (p < 0.05) starch content. Overall, these results provide important information about the peeling effect on the physical and chemical properties of Anggun 1. The information could be used as adding value to healthy food in the Malaysian diet due to the nutritional value of sweet potato.

scholarly journals EVALUATION OF MUSA ACUMINATA FRUIT AS A NATURAL SUPERDISINTEGRANT FOR TABLET FORMULATION

2018 ◽  
Vol 11 (10) ◽  
pp. 167
Author(s):  
Gopinath E
Keyword(s):  
Nutritive Value ◽  
Low Cost ◽  
Cost Effective ◽  
Musa Acuminata ◽  
Tablet Formulation ◽  
Angle Of Repose ◽  
Average Weight ◽  
Disintegration Time ◽  
Solubility Study ◽  
Orodispersible Tablet

Objective: The objective of the present work was to develop and evaluate a new, low-cost effective superdisintegrant from Musa acuminata fruit for tablet formulation.Methods: The study involved collection of M. acuminata fruit powdered and evaluated for physicochemical properties. Propranolol Hcl was used as a model drug for tablet formulation. Different concentrations of M. acuminatea powder were used as superdisintegrant, and orodispersible tablet is prepared and evaluated. In the present study, sodium starch glycolate was used as synthetic superdisintegrant for comparative study.Result: The powder was dark brownish and did not change throughout the study. The percentage porosity of powder was found to be 42.88% and angle of repose of was found to be 33.69°. The solubility study shows that the powders are sparingly soluble in water and disperse into individual particles. Total ash and acid insoluble ash values of powder were found to be 2.61 and 2.11% w/w, respectively. The average weight of tablets was ranged from 101.42 to 103.52 mg and averaged hardness was found to be 3.4 kg/cm2. Moreover, the tablets exhibited acceptable friability. Disintegration time of all formulations was found to be in the range of 22–80 s and wetting time was found to be 07–18 s.Conclusion: From the study, it was concluded that M. acuminatea powder in the range of 2–12% can be used as superdisintegrant in orodispersible tablet formulation and shall be preferred as having nutritive value as well as cost profit in the development of orodispersible tablet than synthetic polymer.

Antioxidant Activity of Peptides Extracted from Brewers’ Spent Grain Peptides

2012 ◽  
Vol 554-556 ◽  
pp. 891-899
Author(s):  
Xu Yan Zong ◽  
Li Li ◽  
Xu Qiao Feng ◽  
Hui Bo Luo ◽  
Jian Zhou ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Nutritive Value ◽  
Superoxide Radical ◽  
Reduced Glutathione ◽  
Protein Hydrolysate ◽  
Low Cost ◽  
Reducing Power ◽  
Gel Permeation Chromatography ◽  
Cosmetic Products ◽  
Spent Grain

Brewer’s spent grain (BSG) protein extracted from BSG was hydrolyzed using Alcalase to produce BSG protein hydrolysate. BSG protein hydrolysate was fractionated by ultrafiltration to obtain brown color BSG peptides. Antioxidant activity of BSG peptides was analyzeded and compared with reduced glutathione (GSH). BSG peptides exhibited 50% of scavenging activities on 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, hydroxyl radical, and superoxide radical with concentrations less than 0.8 mg/mL, 0.6 mg/mL and 0.6 mg/mL, respectively. The reducing power of BSG peptides was 0.70 at the concentration of 2.00 mg/mL. 86.30% of the total amount of the BSG peptides purified by gel permeation chromatography was below 2000 Da. Because of its antioxidant activity, stability, nutritive value and low cost, BSG peptides exerts a possibility to use in food or cosmetic products.

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