Changes in the predicted function of the rumen bacterial community of Japanese Black beef cattle during the fattening stages according to Kyoto Encyclopedia of Genes and Genomes (KEGG) analyses

We investigated changes in the predicted functions of the rumen bacterial community in Japanese Black beef cattle during fattening. Nine cattle were fed a high-concentrate diet during the early, middle, and late fattening stages consecutively (10–14, 15–22, and 23–30 months of age, respectively). The rumen fluid and solid samples collected at each stage were subjected to sequencing analyses. The sequencing results were clustered and classified into operational taxonomic units (OTUs). Representative sequences and a raw counting table for each OTU were submitted to the Piphillin website. The predicted functions were revealed by the Kyoto Encyclopedia of Genes and Genomes database as the ratio of the total sequence. In the early stage, “Biosynthesis of secondary metabolites” was significantly higher in the fluid fraction than in the solid fraction. “Two-component system” in the middle stage was significantly lower and “Purine metabolism” in the late stage was significantly higher in the fluid fraction than those in the solid fraction. The fluid fraction was significantly correlated with acetic acid, propionic acid, and bacterial metabolism, such as “Biosynthesis of secondary metabolites” and “Sugar metabolism.” Moreover, the solid fraction was correlated with “Purine metabolism” and “Biosynthesis of secondary metabolism”. These results suggest that the rumen bacterial community in Japanese Black beef cattle adapts to changes in rumen conditions by altering their functions in response to a long-term high-grain diet.     

鹿、牛基因组不同区域的微小变异研究

本研究借助鹿和牛基因组序列,通过同源序列比较的方法研究远缘物种基因组不同区域的微小变异,包括单碱基突变、小片段插入和删除.研究结果验证了基因组功能区的点突变和删除变异相对非功能区是保守的普遍性结论.点突变变异与删除变异在鹿、牛基因组不同区域上表现强的正相关性.比较近缘物种人、黑猩猩基因组点突变变异数据,表明牛、鹿基因组的功能区和非功能区突变速率各自保持大致恒定,符合分子钟理论     

On evolutionary pathways of <Emphasis Type="Italic">Avena</Emphasis> species

This article presents literary review and results analysis of evaluation of representative set of oat accessions of all Avena L. species. Results of complex study of major morphological characters and utilization of the karyotype structure data confirmed by the results of RAPD and avenin spectrum analysis are presented. Relationships of genomes of different Avena species at each ploidy level are discussed. Two genomes form the base of all Avena species, namely the A and C genomes. Results of the evaluation of several characteristics of the oat species and their geographical distribution are analysed. Probable evolutionary pathway of Avena species are suggested. Most likely the centres of origin of genus Avena L. are determined.     

基于高通量测序的虾夷扇贝基因组微卫星特征分析

为全面了解虾夷扇贝(Patinopecten yessoensis)微卫星分布频率和数量,深化对虾夷扇贝基因组的认识,本研究运用第二代高通量测序技术,进行虾夷扇贝简化基因组测序(RAD-seq),从基因组水平阐明虾夷扇贝基因组微卫星特征。结果显示,简化基因组测序共获得序列总长为92,551,435 bp,经过滤筛选,获得259,535个contig,其中,包含微卫星序列3618条,经引物设计共获得3460对微卫星引物。统计微卫星序列的重复类型,其中,三核苷酸重复单元数量最多(1587个,45.87%),其次是二核苷酸重复(1282个,37.05%),六核苷酸重复单元数量最少(20个,0.58%)。在三核苷酸重复中,以ATA重复类型所占比例最高(11.41%),共计181个。此外,虾夷扇贝同一重复类型的微卫星随着重复数增加其数量相对减少,而相同重复数的微卫星随着重复单元长度的增加其数量也呈下降趋势,可见微卫星长度与其数量呈负相关,表明长度较短的微卫星变异速率较快。本研究结果为认识虾夷扇贝基因组特征和在基因组水平开展种群遗传学研究提供了基础数据。     

Contributions of individual and combined Glu-B1x and Glu-B1y high-molecular-weight glutenin subunits to semolina functionality and pasta quality

Durum wheat is an important food crop used primarily for pasta production. High-molecular-weight glutenin subunits (HMW-GS) encoded by the closely linked genes Glu-B1x and Glu-B1y are known for their combined effects on pasta quality, but their individual contributions and interactions remain poorly understood. In this study, we show that individual loss-of-function mutants of Glu-B1x (ΔBx6) and Glu-B1y (ΔBy8) were associated with significant reductions in gluten strength compared to the wildtype, with stronger effects in the ΔBxy double mutant. Reductions in gluten strength were reflected in reduced mixograph and alveograph parameters, gluten index, faster extrusion flow rates and increased cooking loss. Interestingly, the Glu-B1x mutation was also associated with significant increases in grain and semolina protein content, increased pasta firmness, reduced starch viscosity and increased amylose in ΔBx6 and ΔBxy. In general, the ΔBx6 mutation had stronger effects than the ΔBy8 mutation, and significant interactions between the two genes were frequent. In addition to the basic knowledge gained on the individual effects of the Bx6 and By8 subunits and their interactions, the genetic stocks developed in this study provide useful tools to study the effects of natural or synthetic HMW-GS on pasta quality parameters in a background lacking endogenous HMW-GS.