Genetic diversity in Japanese aromatic rice (Oryza sativa L.) as revealed by nuclear and organelle DNA markers

Aromatic rice (Oryza sativa L.) cultivated in Japan is regionally differentiated by geographical distribution and characteristics. We aimed to characterize the lineage of Japanese aromatic rice using DNA markers. Based on analyses with nuclear SSR markers, we found that Japanese aromatic rice cultivars belong, with one exception, to japonica but showed some differences from authentic japonica and were divided into two clades that were distributed in western and eastern Japan, respectively. Further analyses with organelle markers showed that most of the cultivars in eastern Japan had cytoplasm characterized by tropical japonica, whereas most of those in western Japan had cytoplasm characterized by temperate japonica. We postulate that the ancestor of the cultivars in eastern Japan differs from those of the cultivars in western Japan, and that the two groups may have been separately introduced from Taiwan into Japan. The cytoplasm of aromatic rice cultivars in western Japan may have originated from tropical japonica and been substituted into the cytoplasm of temperate japonica through hybridization between tropical japonica as a male parent and temperate japonica as a female parent.     

Effect of phenolic acids on the formation and stabilization of soil aggregates

ABSTRACT

To examine the effects of phenolic acids, which are generated by the decomposition of cell walls in plant residues, and other constituents on the stability of soil aggregates, phenolic acids and carbohydrates were mixed into three different types of soil. After a 1-month incubation, the plot containing soil mixed with phenolic acids showed the greatest mean weight diameter of all the soils. In the treated soils, before incubation, the decline of saturated water permeability during continuous water percolation was mitigated in the plot containing soil mixed with phenolic acids compared with that in the other plots. Soil aggregates were synthesized with the addition of phenolic acids and carbohydrates using two methods (mixing and surface brushing) and were incubated for 153 days. The aggregate stability was greatest in the plots surface-brushed with phenolic acids for Andosol and gray lowland soil, whereas the aggregate stability was most stable in the plots mixed with phenolic acids for yellow soil. This difference in the effectiveness of application methods is rationalized by the densities of the active Al and Fe contents, the carbon content, and the specific surface area of the soils. The phenolic acids also affected sandy soil. In a similar experiment using a gray lowland soil, mixing a portion of p-coumaric acid into synthetic aggregates was found to shift the molecular weight distribution of substances to larger molecular weights, as determined by size exclusion chromatography of the liquid extracted from the aggregates, which was likely accompanied by an increase in aggregate stability. The effects of fungi and bacteria on soil long-term stability were not greater than those of phenolic acids. Our findings and previous results show that microorganisms aid in soil-aggregate formation during the early stages, and phenolic acids not only aid in the formation of aggregates but also strongly stabilize them.     

Identification of avirulence genes in the rice blast fungus corresponding to three resistance genes in Japanese differentials

The pathogenicity of progeny from crosses among three Chinese isolates of Magnaporthe grisea collected from rice was tested on three Japanese differentials (Ishikarishiroke, Aichiasahi, K 59) having the blast resistance genes Pii, Pia, and Pit, respectively. Monogenic control was demonstrated for avirulence to the differentials. To identify resistance genes corresponding to the avirulence genes, the resistance and susceptibility in F₃ lines of the cultivars in response to the parents of the crosses were analyzed genetically. The three avirulence genes identified, designated Avr-Pii, Avr-Pia, and Avr-Pit, appear to correspond to resistance genes Pii, Pia, and Pit, respectively. The monogenic control of avirulence in the fungus and monogenic dominant resistance in rice cultivars supports a gene-for-gene relation in the Pii-, Pia-, or Pit-dependent resistance to the rice blast fungus in rice cultivars.     

Shotgun proteomic analysis of porcine colostrum and mature milk

The epitheliochorial nature of the porcine placenta prevents the transfer of maternal immunity. Therefore, ingestion of the colostrum immediately after birth is crucial for neonatal piglets to acquire passive immunity from the sow. We performed a shotgun proteomic analysis of porcine milk to reveal in detail the protein composition of porcine milk. On the basis of the Swiss‐Prot database, 113 and 118 proteins were identified in the porcine colostrum and mature milk, respectively, and 50 of these proteins were common to both samples. Some immune‐related proteins, including interleukin‐18 (IL‐18), were unique to the colostrum. The IL‐18 concentration in the colostrum and mature milk of four sows was measured to validate the proteomic analysis, and IL‐18 was only detected in the colostrum (191.0 ± 53.9 pg/mL) and not in mature milk. In addition, some proteins involved in primary defense, such as azurocidin, which has never been detected in any other mammal's milk, were also identified in the colostrum.     

Influence of Amylose Content on Cookie and Sponge Cake Quality and Solvent Retention Capacities in Wheat Flour

Reduced amylose wheat (Triticum æstivum L.) produces better quality noodles and bread less prone to going stale, while little is known about the relationships between amylose content and the quality of soft wheat baking products such as sugar snap cookies (SSC) and Japanese sponge cakes (JSC). Near‐isogenic lines developed from wheat cultivar Norin 61, differing in their level of granule‐bound starch synthase (Wx protein) activity, were used to produce wheat grains and ultimately flours of different amylose contents. These were tested with regard to their effect on soft wheat baking quality and solvent retention capacities (SRC). Amylose content was strongly correlated to cookie diameter (r = 0.969, P < 0.001) and cake volume (r = 0.976, P < 0.001), indicating that the soft wheat baking quality associated with SSC diameter and JSC volume were improved by an incremental increases in amylose content. Among the four kinds of SRC tests (water, sodium carbonate, sucrose and lactic acid), the water SRC test showed the highest correlation with amylose content, SSC diameter, and JSC volume. When the regression analysis was conducted between the nonwaxy and partial waxy isogenic lines that are available in commercial markets, only water SRC was significantly correlated to amylose content (r = –0.982, P < 0.001) among of four SRC tests. This suggests that, unlike udon noodle quality, high‐amylose content is indispensable in improving soft wheat baking quality, a process requiring less water retention capacity.     

Effect of Growing Environment of Soft Wheats on Amylose Content and Its Relationship with Cookie and Sponge Cake Quality and Solvent Retention Capacity

The effect of growing environments of soft wheat on amylose content and its relationship with baking quality and solvent retention capacities (SRC) was investigated. Near‐isogenic soft wheat lines of Norin 61 differing in granule‐bound starch synthase (Wx protein) activity and grown in three different regions of Japan: Hokkaido (spring‐sown) for 2006 and 2007, Kanto (autumn‐sown), and Kyushu (autumn‐sown) for 2007 were evaluated. Spring‐sown samples produced grains of greater protein content (10.9–12.4%) than autumn‐sown samples (7.3–9.1%). In contrast, spring‐sown samples of 2007 with higher maturing temperature had lower amylose content (25.5% for Norin 61) compare to the autumn‐sown and spring‐sown samples of 2006 (27.6–28.4% for Norin 61). Amylose content was strongly correlated to sugar snap cookie (SSCD) diameter (r = 0.957–0.961; n = 10, all samples; P ≤ 0.001, r = 0.701–0.976; n = 7 partial waxy and nonwaxy samples; and Japanese sponge cake (JSCV) volume r = 0.971–0.993; n = 10; P≤ 0.001, r = 0.764–0.922; n = 7 partial waxy and nonwaxy samples), regardless of seeding season and growing conditions. The strength of the JSVC‐amylose relationship (slope) was similar among the three regions, whereas the strength of the SSCD‐amylose relationship was slightly weaker for spring‐sown samples and slightly stronger for partial waxy and nonwaxy autumn‐sown samples. Among of the four solvents (water, solutions of sodium carbonate, sucrose, or lactic acid), water‐SRC showed the greatest correlation to amylose content (r = –0.969 to –0.996; n = 10; P ≤ 0.001, r = –0.629 to –0.983; n = 7 partial waxy and nonwaxy samples), indicated that amylose content can be accurately estimated from the water‐SRC within the samples from the same grown environment.