Screening and characterization of cultivar with M-type amylopectin in Japanese upland rice

Okamoto, K.; Hirasawa, Hideo; Umemoto, Takayuki

doi:10.1270/jsbbs.59.179

Cited by 4 publications

(1 citation statement)

References 26 publications

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“…Proximal to the knee, and sometimes within the pelvis, the sciatic nerve divides into its two terminal branches, the tibial nerve and the common fibular nerve. It innervates all muscles in the posterior compartment of the thigh, lower leg, and foot, as well as most of the skin of the lower leg and foot13,14,15 ) . The spinal nerves in the rat consist of 34 pairs of nerves: 8 cervical, 13 thoracic, 6 lumbar, 4 sacral, and 3 caudal.…”

Section: Discussionmentioning

confidence: 99%

Histopathological Changes in the Periphery of the Sciatic Nerve of Rats after Knee Joint Immobilization

et al. 2013

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[Purpose] This study was performed to investigate the histological changes that occur in the periphery of the sciatic nerve in rats undergoing knee immobilization. [Subjects and Methods] 29 male 9-week-old Wistar rats were divided randomly into a control group (C group, n = 7) and an immobilized group (I group, n = 22). The animals in the I group had the left knee joint immobilized in maximal flexion with plaster casts for two weeks. After the experimental period, we obtained cross-sections of tissues from the center of the left thigh, and the periphery of the sciatic nerve was observed under an optical microscope after hematoxylin-eosin staining. [Results] In contrast to the rats of C group, the rats in I group showed adherence between the bundle of nerve fibers and perineurium, as well as thickening of the perineurium. These histological changes were statistically significant. [Conclusions] Immobilization of the knee joints of rats resulted in characteristic histological changes in the connective tissue around the sciatic nerve.

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Section: Discussionmentioning

confidence: 99%

Histopathological Changes in the Periphery of the Sciatic Nerve of Rats after Knee Joint Immobilization

et al. 2013

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Characterization of a rice line, ‘Akitasake 44’, with a lower pasting temperature screened from rice lines suited for <i>sake</i> brewing and determination of the responsible gene

et al. 2020

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酒造好適米品種・系統から見出した低温糊化性酒米素材「秋田酒 44 号」の特性およびその原因遺伝子の特定岡本和之 1) ・川又快 1,2) ・青木法明 3) ・田中淳一 4) ・梅本貴之 4) 1) 茨城県農業総合センター生物工学研究所，茨城県水戸市上国井町 3402，〒 311-4203 2) 現：茨城県農業総合センター農業研究所，茨城県水戸市上国井町 3402，〒 311-4203 3) 農業・食品産業技術総合研究機構・九州沖縄農業研究センター，熊本県合志市須屋 2421，〒 861-1192 4) 農業・食品産業技術総合研究機構・次世代作物開発研究センター，茨城県つくば市観音台 2-1-2，〒 305-8518

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Properties of Endosperm Starches and Physical Properties of Cooked Rice from Japanese Upland Rice Cultivars Containing M-type Amylopectin

et al. 2011

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Starch is the major component of rice seeds, and the quality of rice is infl uenced by the properties of endosperm starch.1,2) Starch is composed of amylose and amylopectin. Amylose is a primarily α-1,4-linked linear glucan, and amylopectin is a highly branched polymer, consisting of α-1,4-linked linear glucan branched with α-1,6-linkages.Amylose is synthesized by ADP-glucose pyrophosphorylase (AGPase) and granule-bound starch synthase I, (GBSSI). ADP-glucose pyrophosphorylase catalyzes the reaction of glucose-1-phosphate with ATP to form ADP-glucose. The ADP-glucose then serves as a substrate for GBSSI to produce amylose. GBSSI is encoded by the Wx gene, which was mapped to chromosome 6.3 Villareal et al. 5) reported that amylose content is usually higher in starch of indica rice than in that of japonica rice. On the other hand, amylopectin is synthesized by concerted reactions catalyzed by four classes of enzymes; AGPase, a soluble starch synthase (SS), starch branching enzyme (BE) and starch debranching enzyme (DBE). Each class has multiple isozymes, some of which form subunits.6 8) The mechanism of the synthesis of the cluster structure of amylopectin is not yet fully understood, although several models have been proposed. 8 11) All of these models show that the ratio of SS and BE activities is important to make up the normal tandem cluster of amylopectin. 12)Many factors infl uence the eating quality of rice, but physicochemical properties such as the hardness and stickiness of cooked rice, and the gelatinization temperature of rice starch, determine about 70% of the total evaluation of the eating quality of cooked rice.13) Japanese people usually eat japonica rice, which is softer and stickier than indica rice. The amylose content of the starch in rice endosperm is

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Screening and characterization of cultivar with M-type amylopectin in Japanese upland rice

Cited by 4 publications

References 26 publications

Histopathological Changes in the Periphery of the Sciatic Nerve of Rats after Knee Joint Immobilization

Histopathological Changes in the Periphery of the Sciatic Nerve of Rats after Knee Joint Immobilization

Characterization of a rice line, ‘Akitasake 44’, with a lower pasting temperature screened from rice lines suited for <i>sake</i> brewing and determination of the responsible gene

Properties of Endosperm Starches and Physical Properties of Cooked Rice from Japanese Upland Rice Cultivars Containing M-type Amylopectin

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