Search for Cell-Wall-Degrading Enzymes of World-Wide Rice Grains by PCR and Their Effects on the Palatability of Rice

Nakamura, Sumiko; Machida, Ken‐ichi; Ohtsubo, Ken’ichi

doi:10.1271/bbb.120147

Cited by 12 publications

(13 citation statements)

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“…Researchers have recognized the wide range of eating-quality characteristics in rice germplasm accessions since the early 20th century ( Ikeno 1914 , Warth and Darabsett 1914 ). Nakamura et al (2004 , 2012b) reported varietal differences of eating quality traits in world-wide rice germplasm accessions including indica and japonica rice cultivars. Germplasm accessions provide basic knowledge that supports the discovery of genes that control eating quality and their introduction into novel rice cultivars.…”

Section: Discussionmentioning

confidence: 99%

“… Kim et al (2010) investigated the flavonoid and carotenoid contents in five accessions. Mabashi et al (2010) , Nakamura et al (2012b) and Tsujii and Takano (2015) measured activities of endogenous enzymes of rice grains in five, 42 and nine accessions, respectively. In the present study, PCA let us summarize the relationships among the many eating-quality traits.…”

Section: Discussionmentioning

confidence: 99%

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Variation in cooking and eating quality traits in Japanese rice germplasm accessions

et al. 2016

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The eating quality of cooked rice is important and determines its market price and consumer acceptance. To comprehensively describe the variation of eating quality in 183 rice germplasm accessions, we evaluated 33 eating-quality traits including amylose and protein contents, pasting properties of rice flour, and texture of cooked rice grains. All eating-quality traits varied widely in the germplasm accessions. Principal-components analysis (PCA) revealed that allelic differences in the Wx gene explained the largest proportion of phenotypic variation of the eating-quality traits. In 146 accessions of non-glutinous temperate japonica rice, PCA revealed that protein content and surface texture of the cooked rice grains significantly explained phenotypic variations of the eating-quality traits. An allelic difference based on simple sequence repeats, which was located near a quantitative trait locus (QTL) on the short arm of chromosome 3, was associated with differences in the eating quality of non-glutinous temperate japonica rice. These results suggest that eating quality is controlled by genetic factors, including the Wx gene and the QTL on chromosome 3, in Japanese rice accessions. These genetic factors have been consciously selected for eating quality during rice breeding programs in Japan.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Variation in cooking and eating quality traits in Japanese rice germplasm accessions

et al. 2016

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“…Cooked malting barley is softened by decomposition of the cell wall, suggesting that hemicellulosic polysaccharides play an important role in the physical properties of the endosperm cell walls. 39) The strength and adhesion of the cell wall affects the physical properties of the malting barley endosperm. The F primer of the rice xylanase gene was designed by the method of the report 39) (Table 1), and the results of PCR by using F primers is shown in Supplemental Fig.…”

Section: Resultsmentioning

confidence: 99%

“…39) The strength and adhesion of the cell wall affects the physical properties of the malting barley endosperm. The F primer of the rice xylanase gene was designed by the method of the report 39) (Table 1), and the results of PCR by using F primers is shown in Supplemental Fig. 1 g. Only the Metcalfe cultivar showed discriminating DNA band, and the Nishinohoshi and Ryofu cultivars showed among the Japanese cultivars, too.…”

Section: Resultsmentioning

confidence: 99%

A Novel Method for the Preparation of Template DNA for PCR from Beer to Detect Materials and to Develop DNA Markers to Evaluate the Quality of Beer

Nakamura

Tsushima

Ohtsubo

2013

Bioscience, Biotechnology, and Biochemistry

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We developed a method for the preparation of template DNAs for polymerase chain reaction (PCR) from beer. We improved the method by (i) lyophilizing and pulverizing the beer to concentrate DNAs, (ii) decomposition of polysaccharides and proteins so as not to inhibit DNA extraction by the use of heat-resistant amylase and proteinase K, (iii) separation of template DNA by purification using 70% EtOH extraction and isopropyl alcohol precipitation, and (iv) the use of magnetic beads to purify DNA. We developed suitable 7 STS (sequence-tagged site) primers related to beer quality for PCR, and it proved possible to identify 16 dominant malting barley cultivars and 22 kinds of beers. To digitize the results of PCR, discriminative DNA bands were binarized as 0 (disappeared) or 1 (appeared) and subjected to multiple regression analysis. Estimation formulae for the quality of beer were developed using the above-mentioned independent variables based on the results of PCR against dependent variables related to the qualities of beer, including foam stability, bitterness, sourness and astringency. These equations showed multiple regression coefficients of 0.93, 0.82, 0.87, and 0.87 for calibration.

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“…Iwata et al (2001) also reported that α-glucosidase activity affected the physicochemical properties of cooked rice and differed among cultivars. Recently, Nakamura et al (2012) reported that a physical property (adhesion) was correlated with enzyme activities (cellulase and xylanase) and they found discriminative DNA bands by PCR amplification of these enzymes. Tsujii et al (2007) also reported the amylase activity of glutinous rice grains was correlated with the paste viscosity.…”

Section: Introductionmentioning

confidence: 99%

Effect of Endogenous Hydrolytic Enzymes on Glucose Liberation and Ecotypical Difference in Hot-water-treated Rice Grains (Oryza sativa L.)

Otake

Sasanuma

Abe

2014

FSTR

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We observed clear differences in glucose accumulation in milled grains between 8 japonica and 8 indica rice (Oryza sativa L.) cultivars subjected to hot-water (60℃) treatment for 30 min. The mean glucose content increased rapidly, from 8.9 to 123 mg/100 g DW in japonica grains and 4.6 to 54 mg/100 g DW in indica grains. The difference in glucose content between the two ecotypes corresponded to the observed significant difference in hydrolytic activities on gelatinized starch, which were much higher in japonica grains. Whereas, the mean α-glucosidase activity of the two ecotypes did not significantly differ. There was a significant correlation between the glucose content under hot-water treatment and glucose liberating enzyme activity.Keywords: cooked rice, hot-water treatment, glucose accumulation, endogenous enzyme, ecotypical difference, japonica and indica IntroductionRice is the major cereal food in Asian countries. In Japan, production consists mainly of japonica cultivars, which have a starchy grain quality. The levels of chemical components such as reducing sugars and amino acids are closely associated with palatability (Maruyama et al., 1983;Tajima et al., 1994). Glucose is the main reducing sugar and accumulates during cooking through the action of endogenous hydrolytic enzymes. Glucose accumulation is optimally stimulated by preheating at 40 to 60℃ (Kasai et al., 2000;Awazuhara et al., 2000). Endogenous hydrolytic enzymes, mainly α-glucosidases, are affected by milling properties and temperature before cooking (Mabashi et al., 2010a(Mabashi et al., , 2010b. Furthermore, these reports revealed that α-glucosidase was the most important endogenous enzyme for starch degradation in milled rice grains, and that its activity was highest at 60℃ and at a milling yield of 85% to 90%. Iwata et al. (2001) also reported that α-glucosidase activity affected the physicochemical properties of cooked rice and differed among cultivars. Recently, Nakamura et al. (2012) reported that a physical property (adhesion) was correlated with enzyme activities (cellulase and xylanase) and they found discriminative DNA bands by PCR amplification of these enzymes. Tsujii et al. (2007) also reported the amylase activity of glutinous rice grains was correlated with the paste viscosity.Most interestingly, Tsujii et al. (2013) revealed that the activity of amylase isozymes affects the palatability of cooked rice and suggested that the enzymes in rice endosperm are potential useful markers of palatability.In this study, we aimed to clarify varietal and ecotypical differences in glucose accumulation caused by the activity of endogenous hydrolytic enzymes. inorganic fertilizer applied at a standard rate of 80 kg N, 35 kg P, and 66 kg K per ha. Panicle samples were harvested 40 days after flowering, dried in a greenhouse to a grain water content of about 14%, and stored at 4℃ for about one month. Before analysis, about 2 g of brown rice grain was milled in a small milling machine (Pearlest; Kett Electric, Tokyo, Japan) for 50 s to 90%. Tab...

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Search for Cell-Wall-Degrading Enzymes of World-Wide Rice Grains by PCR and Their Effects on the Palatability of Rice

Cited by 12 publications

References 23 publications

Variation in cooking and eating quality traits in Japanese rice germplasm accessions

Variation in cooking and eating quality traits in Japanese rice germplasm accessions

A Novel Method for the Preparation of Template DNA for PCR from Beer to Detect Materials and to Develop DNA Markers to Evaluate the Quality of Beer

Effect of Endogenous Hydrolytic Enzymes on Glucose Liberation and Ecotypical Difference in Hot-water-treated Rice Grains (Oryza sativa L.)

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