Natural Colonization of Rice by Arbuscular Mycorrhizal Fungi in Different Production Areas

Interactions between plants and soil microorganisms can influence the other interactions in which plants participate, including interactions with herbivores. Many fungi, including arbuscular mycorrhizal fungi(AMF), form symbiotic relationships with the roots they inhabit, and potentially alter defense against pests. The objective of this study was to document the extent of root colonization by AMF on non-flooded rice plants grown under conditions typical of commercial fields. We hypothesized that AMF naturally colonized rice plants in different rice producing field locations. Rice plant samples were collected from areas across the southern United States, including Texas, Mississippi, Arkansas and two research stations in Louisiana. We quantified the amount of AMF colonization in insecticide-free rice plants over three consecutive years(2014–2016). The results revealed natural colonization of AMF in all rice producing areas. In all the three years of survey, rice-AMF associations were the greatest in Arkansas followed by Mississippi and Texas. This research will help draw attention to natural colonization of AMF in rice producing areas that can impact future rice research and production by facilitating agricultural exploitation of the symbiosis.     

Molecular Regulatory Network of Flowering by Photoperiod and Temperature in Rice

Plants have an ability to flower under optimal seasonal conditions to ensure reproductive success.Photoperiod and temperature are two important season-dependent factors of plant flowering.The floral transition of plants depends on accurate measurement of changes in photoperiod and temperature.Recent advances in molecular biology and genetics on Arabidopsis and rice reveals that the regulation of plant flowering by photoperiod and temperature are involved in a complicated gene network with different regulatory pathways,and new evidence and understanding were provided in the regulation of rice flowering.Here,we summarize and analyze different flowering regulatory pathways in detail in rice based on previous studies and our results,including short-day promotion,long-day suppression,long-day induction of flowering,night break,different light-quality and temperature regulation pathways.     

Genome-wide identification of TPS genes in sesame and analysis of their expression in response to abiotic stresses

Trehalose and its precursor, trehalose-6-phosphate, play critical roles in plant metabolism and response to abiotic stresses. Trehalose-6-phosphate synthase(TPS) is a key enzyme in the trehalose synthesis pathway. Hence this study identified TPS genes in sesame(Si TPSs) and examined their expression patterns under various abiotic stresses. Totally, ten Si TPSs were identified and comprehensively characterized. Si TPSs were found to be unevenly distributed on five out of 13 sesame chromosomes and...     

Special DNA Methylated Sites Between Haploid of Twin-Seedling and Its Hybrids in Rice(Oryza sativa)

DNA methylation is one of the epigenetic phenomena which can be transferred to the offspring by cell division in the evolution of organisms.The epigenetic regulation accompanied by gene expression can be found directly in the phenotype of haploidy plants.DNA cytosine methylation at the 5’-CpCpGpG sites of haploid,Shuhui 527,Shuhui 363 and their hybrids was analyzed by methylation sensitive amplification polymorphism(MSAP) method.There were 765 DNA methylated sites detected and the methylation level was lower in hybrids than parents.Meanwhile,the different bands between hybrids and parents were analyzed and two types of methylated sites were detected,of which one inherited from haploid,and the other did not.The biological functions of genes related to methylated sites involved in cell structure,metabolize and response factor.Therefore,DNA methylated modifications can activate and silence the genes and play an important role in plant growth,development and evolution.     

A cluster of mutagenesis revealed an osmotic regulatory role of the OsPIP1 genes in enhancing rice salt tolerance

Aquaporins play important regulatory roles in improving plant abiotic stress tolerance. To better understand whether the Os PIP1 genes collectively dominate the osmotic regulation in rice under salt stress, a cluster editing of the Os PIP1;1, Os PIP1;2 and Os PIP1;3 genes in rice was performed by CRISPR/Cas9 system.Sequencing showed that two mutants with Cas9-free, line 14 and line 18 were successfully edited. Briefly,line 14 deleted a single C base in both the Os PIP1;1 and Os PIP1;3 genes, and...     

Studies on Umami Taste of Tea

Umami is one of the five basic tastes and an important taste attribute of green tea.Amino acids are major components contributing to umami taste and the top three amino acids in tea are theanine,glutarnic acid and aspartic acid.Trace of umami taste components adenosine monophosphate （AMP） and guanosine monophosphate （GMP） were detected in tea.Levels of umami taste components varied with tea cultivar,environmental conditions,fertilizer and processing method.The taste threshold of amino acids differentiated greatly and its DOT （dose over threshold） is an important indicator evaluating its contribution to umami taste.     

Fluoride in Tea and Its Risk Assessment

Tea plant absorbs from soil a large amount of fluorine （F） which is accumulated in leaf,resulting in elevated F concentration in tea.It is a controversial topic whether the fluoride in tea is associated with fluorosis.The research advances in F variation of various kinds of tea,factors influencing F level in tea and the associated health risk assessment were reviewed in the present paper.The F level in tea increases with the maturity of the tea leaf.Brick tea had a high F content because it was prepared using mature shoots and old tea leaves as raw material.Some low grade UK supermarket economy teas contained elevated F comparable to the Chinese brick tea.Tea F level is also affected by tea cultivar,soil condition,tea processing method and tea infusion preparation method.     

Tea Seed and Its Bioactive Functions

Tea seed is a byproduct in tea production and also a source of nutritional and bioactive compounds.There have been studies showing that extracts of tea seeds offered many physiological functions including anti-inflammatory,anti-oxidant,anti-tumor,anti-obesity,hepatoprotective and gastroprotective effects.The tea seed oil is also an acceptable biodiesel and the saponin-rich tea seed meal can be used as vermicide to expel earthworms from the soil of golf courses and sports fields.The bioactive functions of tea seed extracts and their potential uses in agricultural and industrial sectors were reviewed in the present paper.     

Study on the Retention Rate of Green Tea Catechins Components and Tea Polyphenol by Different Processing Technology

The aim of this research was to explore the effect of fixation,rolling,and drying processing technology on the retention rate of green tea catechins components and tea polyphenol.Different fixation processes （rotary drum-firing,microwave,steam-blasting）,rolling process （weight of rolling,gently press rolling and traditional rolling）,drying process （stove drying,roasting dehydration,baked fried drying） were adopted.The effect of different tea processing technology on the retention rate of catechins component and tea polyphenol was analyzed.It showed that the microwave fixation process,gently press rolling process,baked fried dry process were beneficial to keep high levels of EGCG,C,EGC,EC,ECG.     

Multiple Seasonal Modifications in Enzymatic Flavour Formation in Tea

Carotenoid cleavage enzymes isolated from Japanese Camellia sinensis leaves （cultivar Yabukita） were used for investigating the structural patterns of carotenoid cleavage enzymes.Fresh tea leaves were used for the isolation of active enzymes and purified to single band stage in SDS PAGE gels after isoelectric focusing.The specific activity of the carotenoid cleavage enzymes was tested and the active fractions selected for further analysis.The sugar content and the amount of phosphate present in the purified enzymes were elucidated by the following methods：Phosphates were detected by phosphatase assays,fluorescence marker kits and ammoniumheptamolybdate complex measurements after incineration of the samples.Sugars were detected in gels using PAS reagent （periodide acid/ Schiff reagent） staining and by GC-MS after hydrolysation of the proteins with trifluoric acid.Phosphorylations as well as glycosylations of the samples could be detected in all cases,thus giving evidence for an increasing phosphorylation level of proteins in Camellia sinensis from spring （1.84 g/mg） to autumn （2.39 g/rg） as well as the presence of at least four different sugars （arabinose,xylose,galactose and ribose）.These secondary modifications of the carotenoid cleavage enzymes and their dependency on the harvesting season may well correspond to the changes on the functional level which were detected between spring （Michaelis Constant （Km） =9.45 mol/1） and autumn （K =17.16 mol/l） harvests.     

Advances in Preparation of Theanine

Theanine is an important component affecting tea quality and it has many health benefits for human being.Chemical synthesis of theanine had high productivity,but its application needed efficient raceme resolution technique.Although only L-theanine will be synthesized through exogenous/endogenous enzymes or microbe fermentation,low yield is the main shortage of this technique.Extraction of theanine from tea leaves is a conventional and efficient preparation technique,and highly purified theanine can be achieved when extraction and separation procedures are suitable.     

Studies on Bitter and Astringent Taste of Tea

Bitterness and astringency are important sensory properties for evaluating quality of tea.The research advances in the mechanism of tea astringency and bitterness,astringent and bitter tasting components and their evaluations were reviewed in the present paper.The astringency arises from the interaction of salivary proteins with polyphenols which depends on the structure of both the polyphenols and the proteins.Bitter and astringent compounds in tea include phenolic acids,catechins and their oxidized products,flavonol glycosides and proanthocyanidins.There are many factors influencing on astringency and bitterness including the interaction between taste substances,repeated ingestion,saliva flow and its composition and acidity.Sensory assessment and instrumental evaluation were used in the evaluation of astringency.     

Effect of Different Drying Methods on the Volatile Compounds Jinmudan Oolong Tea

Jinmudan,a new tea variety from Fujian Province has an excellent quality with a unique aroma like magnolia frogrance.To monitor the changes in the tea volatile compounds during the Jinmudan Oolong tea manufacturing （drying） process,the volatiles of tea samples were extracted and analyzed.Characteristic volatile compounds in Jinmudan Oolong tea were nerolidol,α-famesene,linolenic acid,palmitic acid,indole,phenylacetaldehyde,cisjasmone,β-phenylethanol,etc.The content of nerolidol was the highest in four tested samples.The composition of the volatile compounds in microwave drying sample was simple,but its concentration was high,in which the main volatile compounds were alcohols and esters.The processing with combination of traditional drying craft and modem aroma-improvement technique could obviously improve the tea aroma,especially in level of epoxy linalool and jasmine lactone.     

A Study on Thought of Tea of Hanjae Yi-mok＇s Da-bu

The Da-bu of Hanjae Lee mok （1471-1498） is known as an original masterpiece,which is predominantly documented in Korean tea books.He had always spared no effort to put Confucianists＇ theories and thoughts into practice during his 28-year career.Da-bu tea magnificently reflected his concepts of Confucianism in conjunction with tea-drinking activities.The main contents of Da-bu have included written authors,tea species and production,landscape of tea cultivation,tea plants and leaves,ways of tea-drinking and three-grade tea,tea song of seven cups,5 merits and 6 moralities of tea,benefits of tea-drinking,tea comprehension,etc.According to the views of contents,tea of Hanjae Leemok is the only partner with which we can share life and it can also be beneficial to healthy diets.Not only does it have become part of our daily life,but also be a medicine for our physical and mental disease.He composed the tea song of seven cups,which sufficiently expressed a real practice of the pursued ideal state of Confucianism and Taoism.He also promoted a drinking tea for health enrichment of Confucianists.According to the analytical results of Da-bu,Hanjae＇s tea has recognizably become the personally real practice of Confucianism and state.He had reached the enlightenment for the state of birth and death.After consuming tea,his body and mind immediately changed to the state of joys and wonderland,and also he illustrated that this feeling is not a one-off state,it always comes out whenever drinking.Therefore,based on Hanjae Lee mok,tea drinking is not only the regiment for healthy benefits,but also it is a training method,＂ Dado in My Heart＂,for individuals to train their mind,body,and morality.