Effect of high temperature on starch biosynthetic enzymes and starch structure in japonica rice cultivar ‘Akitakomachi’ (Oryza sativa L.) endosperm and palatability of cooked rice

Kato, Kazunao; Suzuki, Yuta; Hosaka, Yuko; Takahashi, Ryuichi; Kodama, Ikuko; Satô, Kensuke; Kawamoto, Tomohiko; Kumamaru, Toshihiro; Fujita, Naoko

doi:10.1016/j.jcs.2019.04.001

Cited by 32 publications

(29 citation statements)

References 26 publications

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“…Importantly, we observed that the variety SXJ 100 exhibited a significant difference in amylose, amylopectin, and protein content when compared to NJ 46. Previous studies suggested that LT during ripening of rice led to an increase in amylose content (Lee, Kim, & Oh, ), which was likely attributable to higher expression of granule‐bound starch synthase ( GBSS ) in LT (Ahmed et al, ; Cheng et al, ; Kato et al, ). Our findings corroborate these results and indicate that LT during grain filling led to higher amylose content in rice but had no significant effect on the total starch content (Ahmed et al, ; Chun et al, ).…”

Section: Resultsmentioning

confidence: 99%

“…Importantly, high temperatures during grain filling were associated with reduced rice growth duration, grain yield, and grain quality (Liu et al, ; Wu, Chang, & Lur, ). Studies have reported that these environmental conditions lead to increased chalkiness, decreased amylose content, and poor milling and eating quality (Kato et al, ; Yamakawa, Hirose, & Yamaguchi, ). Fan, Li, and Liu () suggested that high temperature specifically affected the fine structure of starch, leading to an increase in medium‐long chain length and a decrease in short‐long chain length.…”

Section: Introductionmentioning

confidence: 99%

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Effects of dynamic low temperature during the grain filling stage on starch morphological structure, physicochemical properties, and eating quality of soft japonica rice

Tian

et al. 2020

Cereal Chem

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Background and objectives Temperature during the grain filling stage is the critical environmental factor affecting rice quality and starch physicochemical properties. Two soft japonica rice varieties were used to investigate starch morphological structure, gelatinization, and pasting properties, as well as the overall sensory quality of cooked rice under different ripening dynamic temperatures. Findings Compared to normal temperature (NT), dynamic low temperature (LT) during the grain filling stage increased amylose content and significantly influenced the crystalline structure of starch. These structural changes included the reduction in the relative crystallinity, IR ratio of 1,045/1,022 cm−1, the lamellar peak intensity, and lamellar distance. With regard to pasting properties, LT increased the setback and decreased the peak, trough, final viscosities, and breakdown. However, LT reduced gelatinization temperature and enthalpy. For eating quality, the palatability of cooked rice under LT decreased, which was related to higher hardness as well as lower stickiness and gel consistency. Conclusions Low temperature during grain filling led to the deterioration of eating quality of cooked rice, and this deterioration could be attributed to high amylose content, low pasting viscosity, and reduced gel consistency. Significance and novelty The mean temperature at 22°C during the grain filling stage improved eating quality in soft japonica rice by enhancing pasting properties and gel consistency.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effects of dynamic low temperature during the grain filling stage on starch morphological structure, physicochemical properties, and eating quality of soft japonica rice

Tian

et al. 2020

Cereal Chem

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“…Tashiro and Wardlaw 26 reported that the grain weight of Japonica rice cultivars was obviously reduced when the daily mean temperature exceeded 26 °C during the grain filling period. Kato et al 14 found that seed weight was significantly decreased at high ripening temperatures (a daily mean temperature of 28 °C). Additionally, previous studies have reported that the decrease in grain weight due to high temperature has been ascribed to the shortening of the grain filling duration 20,21,27 .…”

Section: Discussionmentioning

confidence: 99%

Seed filling under different temperatures improves the seed vigor of hybrid rice (Oryza sativa L.) via starch accumulation and structure

Wang

Zheng

Tang

et al. 2020

Sci Rep

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Seed filling is crucial for seed vigor and starch accumulation and structure. Differences in hybrid rice seed vigor were evaluated in field experiments, conducted across two sites in 2017 and 2018, under different seed filling temperatures along with the underlying mechanisms related to the seed filling characteristics and starch accumulation and structure. Significant differences in the seed vigor parameters were revealed, with different seed filling characteristics observed under different temperatures. When averaged across cultivars, the seeds with a low seed filling rate and long seed filling duration obsessed 11.9% higher germination percentage (GP) and 22.7% higher vigor index (VI) than those with a high seed filling rate and short seed filling duration. Moreover, a high seed filling rate and short seed filling duration significantly decreased the total starch and amylose contents and increased the amylopectin content. Additionally, when averaged across cultivars, the relative crystallinity and starch granule diameter obtained with a high seed filling rate and short seed filling duration were 3.8% and 15.1% higher, respectively, than those with a low seed filling rate and long seed filling duration. In summary, it can be speculated that seed filling characteristics determine hybrid rice seed vigor by affecting starch accumulation and structure. Rice (Oryza sativa L.) is one of the most important crops in China. With increasing human populations and decreasing areas of agricultural land, the promotion of rice production, especially hybrid rice production, is essential in China 1. Seed vigor, which refers to the potential of seed to germinate rapidly and uniformly under a wide range of field conditions, is an essential requirement for agricultural production 2,3. Vigorous seeds of hybrid rice, which are characterized by a fast germination, high gemination percentage and uniform seedling growth, are beneficial for increasing grain yields and profits for farmers 2. In contrast, the hybrid rice seeds with low seed vigor would result in poor crop establishment and lead to great yield losses, suggesting that the seed vigor plays a vital role in the realization of hybrid rice productivity. The seed vigor of hybrid rice can be determined by several factors including seed filling, which is characterized by the duration and rate of seed filling 4. The filling speed of hybrid rice seeds is initially slow, then a rapid filling phase occurs, and then growth slows again with maturity 5. Previous studies have reported that the grain growth of hybrid rice is associated with certain grain filling characteristics 6,7. A high seed filling rate and short seed filling duration limit grain growth and development and contribute to the losses of grain weight and seed yield 7-10. Moreover, Abayawickrama et al. 11 and Liu et al. 12 found that grain quality was affected by grain filling characteristics formed under different temperatures. Therefore, seed filling influences seed growth and development and ultimately affects the seed qu...

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“…This results in large starch granules with medium-long starch chains but with low contents of amylose in the endosperm cells in rice [6][7][8][9][10]. High temperature induces the upregulation of starch hydrolysisrelated genes, including starch debranching enzyme (DBE) and α-amylase genes (Amy1A, Amy1C, Amy3A, Amy3D, and Amy3E), resulting in increased chalkiness and loosely-packed spherical starch granules in the rice grain [11][12][13].…”

Section: Discussionmentioning

confidence: 99%

“…During the milky stage, HNTs are more harmful to rice grain yield than high daytime temperatures due to the increased dark respiration rate in the leaves and culms, which results in increased respiration loss, decreased grain size, decreased grain weight, and ultimately, yield loss [1-3].High temperatures affect the process of protein synthesis in rice grains, including protein transport, folding, and assembly, thus increasing the glutamate, aspartate, asparagine, alanine, and sucrose content, resulting in chalky grains [4][5]. High temperature exposure suppresses the expression of starch biosynthesis-related genes, including the granule-bound starch synthase I (GBSSI), soluble starch synthase IIa and IIIa (SSSIIa and SSSIIIa), starch branching enzyme I and IIb (SBEI and SBEIIb), ADP-glucose pyrophosphorylase (AGPase), and cytosolic pyruvate orthophosphate dikinase (cyPPDK).This results in large starch granules with medium-long starch chains but with low contents of amylose in the endosperm cells in rice [6][7][8][9][10]. High temperature induces the upregulation of starch hydrolysisrelated genes, including starch debranching enzyme (DBE) and α-amylase genes (Amy1A, Amy1C, Amy3A, Amy3D, and Amy3E), resulting in increased chalkiness and loosely-packed spherical starch granules in the rice grain [11][12][13].…”

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confidence: 99%

Cytosine methylation in the promoter region of genes involved in cellular oxidation equilibrium pathways affects rice heat tolerance

Zhang

et al. 2020

Preprint

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Background High temperatures are detrimental to rice yield and quality, especially at night. Due to the predicted increases in global warming, it is imperative that crops are able to adapt to high night temperatures (HNTs) in the near future. DNA methylation is a potential mechanism for controlling gene activity and cellular phenotype under adversely environment without changing nucleotide sequence.Results Here, we reported that few CG and CHG contexts but CHH context in rice genome was strongly induced by HNT to occur cytosine methylation variation between two coisogenic rice strains with significant difference in heat tolerance. Methylation variations occurred mainly on successive cytosines in the promoter or downstream regions of transcription factors and transposon elements. In contrast to the heat-sensitive rice strain, two basal transcriptional factor TFIID subunit 11 and mediator of RNA polymerase II transcription subunit 31 were fully demethylated in the downstream 358-359 bp and 2-60 bp under HNT in the heat-tolerant strain, respectively. Various genes involved in ABA-related reactive oxygen species (ROS) equilibrium pathways, including the pentatricopeptide repeat domain gene PPR (LOC_Os07g28900) and the homeobox domain gene homeobox (LOC_Os01g19694), were induced by HNT to occur methylation variation on successive cytosines in the gene promoter regions of the heat-tolerant strain. Varidation among the typical heat-tolerant group and heat-sensitive group of rice germplasms, methylation rate of the cytosines in gene promoter region for gene PPR was higher and gene expression was suppressed in the heat-sensitive group, comparing to the heat-tolerant group.Conclusions The CHH context in rice genome was the main context type to occur cytosine methylation variation under HNT between the heat-sensitive and heat-tolerant rice strains. Methylation in the promoter regions of the genes related to abscisic acid-related oxidation and ROS scavenging contributes to rice heat tolerance. These findings provide bases to explain the molecular mechanisms behind rice heat tolerance.

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Effect of high temperature on starch biosynthetic enzymes and starch structure in japonica rice cultivar ‘Akitakomachi’ (Oryza sativa L.) endosperm and palatability of cooked rice

Cited by 32 publications

References 26 publications

Effects of dynamic low temperature during the grain filling stage on starch morphological structure, physicochemical properties, and eating quality of soft japonica rice

Effects of dynamic low temperature during the grain filling stage on starch morphological structure, physicochemical properties, and eating quality of soft japonica rice

Seed filling under different temperatures improves the seed vigor of hybrid rice (Oryza sativa L.) via starch accumulation and structure

Cytosine methylation in the promoter region of genes involved in cellular oxidation equilibrium pathways affects rice heat tolerance

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