Being a chilling-sensitive staple crop, rice (Oryza sativa L.) is vulnerable to climate change. The competence of rice to withstand chilling stress should, therefore, be enhanced through technological tools. The present study employed chemical intervention like application of sodium nitroprusside (SNP) as nitric oxide (NO) donor and elucidated the underlying molecular mechanisms of NO-mediated chilling tolerance in rice. At germination stage, germination indicators were interrupted by chilling stress (5.0 ± 1.0°C for 8 h day -1 ), while pretreatment with 100 μM SNP markedly improved the indicators. At seedling stage (14-dayold), chilling stress caused stunted growth with visible toxicity along with alteration of biochemical markers, for example, increase in oxidative stress markers (superoxide, hydrogen peroxide, and malondialdehyde) and osmolytes (total soluble sugar; proline and soluble protein content, SPC), and decrease in chlorophyll (Chl), relative water content (RWC), and antioxidants. However, NO application attenuated toxicity symptoms with improving growth performance which might be attributed to enhanced activities of antioxidants, mineral contents, Chl, RWC and SPC. Furthermore, principal component analysis indicated that water imbalance and increased oxidative damage were the main contributors to chilling injury, whereas NO-mediated mineral homeostasis and antioxidant defense were the critical determinants for chilling tolerance in rice. Collectively, our findings revealed that NO protects against chilling stress through valorizing cellular defense mechanisms, suggesting that exogenous application of NO could be a potential tool to evolve cold tolerance as well as climate resilience in rice.
BACKGROUND: Increasing global protein consumption has led to the demand for new sources of food protein, particularly plant sources. Many inexpensive but protein-rich bean cultivars have not been well evaluated and are thus underutilised. In this study the physicochemical and functional properties of seeds of ten seem cultivars were assessed.
Seed samples of 21 indigenous and developed rapeseed/mustard cultivars (Brassica campestris, B. juncea and B. napus) were characterized for their fatty acid composition. Erucic acid was one of the main fatty acids, in proportions ranging from 21.59 to 51.57% followed by oleic acid ranging from 7.03 to 25.21%. The other major monounsaturated fatty acid was gadoleic acid, which accounted for 4.12-12.06%. The major polyunsaturated fatty acids were linoleic and linolenic acid, ranging from 11.79 to 16.89% and 6.29 to 11.15%, respectively. Among the saturated fatty acids, palmitic acid accounted for 1.20-3.36%. Erucic acid content was negatively correlated with all other major fatty acids. The cultivars Binasarisha-3, Binasarisha-4, Binasarisha-5, MM 22-12-98, MM 2-16-98, MM 36-6-98, MM 49-3-98, MM 34-7-98 and Barisarisha-8 of B. napus had significantly (P < 0.001) low levels of erucic acid and high levels of oleic, linoleic and linolenic acids among all the cultivars. These four cultivars and five advanced generation mutant lines may be exploited in breeding programmes for the development of nutritionally better-quality locally adaptive cultivars.
Seed-cotyledons of Vicia faba L. an unconventional legume from Bangladesh were analyzed for chemical composition and protein functionality to assess its potential usage as an alternative source of protein. Proximate component in per cent were crude protein 30.57, crude fat 3.22, crude fibre 2.73, ash 3.61 and carbohydrate 59.87. With the exception of methionine plus cystine, the essential amino acids in the seedcotyledons were present at concentrations equal to or greater than those commonly recommended. Least gelation concentration, water and fat absorption capacities were 8.00, 83.86 and 79.43%, respectively. Foaming capacity and foaming stability were 57.19 and 29.78%, respectively. With respect to its nutritive composition and functionality, the pulse appeared to be a potential source of nutrient. Key words: Vicia faba; Chemical composition; Functional properties; Legumes; Bangladesh DOI: 10.3329/bjb.v38i1.5129 Bangladesh J. Bot. 38(1): 93-97, 2009 (June)
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