脱落酸对水稻愈伤组织糖类代谢及相关酶活性的影响

以水稻愈伤组织为材料,研究了外源脱落酸（ABA）对糖类代谢及相关酶活性的影响。 ABA处理可促进淀粉和非还原糖在愈伤组织中的积累,以10~12 mg/L ABA作用效果最为显著。愈伤组织在处理培养期间,淀粉和非还原糖含量的动态变化受ABA影响明显。ABA能降低还原糖水平以及果糖与葡萄糖的比例,抑制磷酸葡萄糖同分异构酶（PGI）和转化酶的活性,增加磷酸葡萄糖变构酶（PGM）和淀粉磷酸化酶活性。试验结果表明,ABA对糖类代谢和相关酶活性的影响效果在处理的1~7 d最为明显。推测非还原糖含量的升高可能是ABA促进其积累和抑制转化酶活性所致,淀粉含量升高的原因可能是ABA增强了淀粉磷酸化酶的活性,果糖与葡萄糖比值的降低可能是由于ABA对PGI活性抑制和对PGM活性促进的双重影响。     

Changes in Activities of Glutamine Synthetase during Grain Filling and Their Relation to Rice Quality

Four japonica rice varieties differed in cooking and eating qualities were used in a pot experiment to study the relationship between the activities of glutamine synthetase during grain filling and rice quality. The activities of glutamine synthetase gradually increased and then declined as a single peak curve in the course of grain filling. The 15th day after heading was a turning point, before which the enzymatic activities in the inferior rice varieties with high protein content were higher than those in the superior rice varietie with low protein content, and after which it was converse. The activity of glutamine synthetase in grain was correlated with the taste meter value, peak viscosity and breakdown negatively at the early stage of grain filling whereas positively at the middle and late stages. Moreover, it was correlated with the protein content of rice grain and setback positively at the early stage and negatively at the middle and late stages. The correlation degree varied with the course of grain filling. From 15 days to 20 days after heading was a critical stage, in which the direction of correlation between the activity of glutamine synthetase and taste meter value and RVA properties of rice changed.     

Immunomodulatory activities of non-prolamin proteins in wheat germ and gluten

Albumin (Alb), globulin (Glo), glutelin (Gll) and glutenin (Gln) were separately extracted from wheat germ and wheat gluten. Amino acisd composition, molecular weight distribution, solubility, in vitro digestibility, and immunomodulatory activities were all analyzed. Gll and Gln have similar molecular weight distributions, which differed from those of Alb and Glo. Alb showed the highest solubility at various pH values (except pH 4.0), whereas Glo showed the highest in vitro digestibility. Glo and Gll have the highest proportion of essential to total amino acids, while Alb and Gll have the highest protein digestibility-corrected amino acid scores. Gll had the strongest immunomodulatory effects in terms of stimulation of RAW 264.7 cells to produce IL-6, TNF-α, and IL-10, and good stimulatory effects on splenocyte proliferation, production of IL-2, phagocytosis, and secretion of nitric oxide in RAW 264.7 cells. Gll can be considered a good protein source for use in health foods.