稻瘟病菌一个假定的漆酶基因功能分析

漆酶可能是病原真菌毒力因子之一。稻瘟病菌基因组共有16个假定的漆酶类基因,对其中的Mgg_00551.5进行了生物信息学和分子遗传学分析,以明确其功能。生物信息学分析表明该漆酶是具有3个多铜氧化酶结构域、可以分泌到胞外的蛋白。经基因敲除表明,Mgg_00551.5功能缺失突变体ΔMG0551-13的漆酶活性比野生型菌株稍低,但是其生长速度、产孢能力、致病性等方面与野生型菌株相比均无明显差异,可能是功能冗余所致。进一步的双突变或多突变可能是明确漆酶功能的重要方法。     

Allelopathy of buckwheat: Assessment of allelopathic potential of extract of aerial parts of buckwheat and identification of fagomine and other related alkaloids as allelochemicals

The allelopathic potential of buckwheat ( Fagopyrum esculentum ) was investigated. Field study showed that living buckwheat reduced weed biomass compared with plots without buckwheat. Laboratory study revealed that root exudates suppressed root and shoot growth of weeds and reduced weed dry weight. Sequential partitioning of the aqueous ethanolic extract of the aerial parts of buckwheat showed that the chloroform extract caused an 80% reduction in radicle elongation of lettuce seedlings at a concentration of less than 100 p.p.m. Fagomine, 4-piperidone and 2-piperidinemethanol were isolated and identified by ¹H and ¹³C nuclear magnetic resonance from the chloroform extract. These compounds caused a 50% inhibition of radicle elongation in lettuce seedlings at concentrations of less than 100 p.p.m. These results suggest that compounds 1, 2, and 3 might act as allelochemicals and affect the growth or germination of different plant species.     

Relationship Between Physicochemical Properties of Starches and White Salted Noodle Quality in Japanese Wheat Flours

This study describes the effect of starch properties of Japanese wheat flours on the quality of white salted noodles (WSN). Starch was isolated from 24 flours of 17 Japanese cultivars and amylose content was determined along with pasting properties by Rapid Visco Analyser (RVA), thermal properties by differential scanning calorimetry (DSC), and the distribution of amylopectin chain length by high‐performance anion exchange chromatography (HPAEC). Twenty flours were used to prepare WSN. As expected, 5–6% lower amylose content was associated with good WSN quality (higher scores in softness, elasticity, and smoothness). RVA analysis indicated that the pasting temperature had the greatest influence on WSN quality, while breakdown and setback showed slight effects on WSN quality. DSC results showed that lower endothermal enthalpy (ΔH) in the amylose‐lipid complex was associated with good WSN quality. Chainlength distribution of amylopectin by HPAEC was not an important factor in relation to WSN quality.     

Properties of Starches from Several Low‐Amylose Rice Cultivars

The starch properties of five low‐amylose rice cultivars, Yawarakomachi, Soft 158, Hanabusa, Aya, and Snow Pearl, were compared with those of two normal amylose rice cultivars, Nipponbare and Hinohikari. There were no large differences in the distributions of the amylopectin chain length determined by high‐performance anion‐exchange chromatography, and the starch gelatinization properties determined by differential scanning calorimetry, between normal and low‐amylose rice cultivars. Results obtained using rapid viscosity analysis indicated that low‐amylose rice starches had lower peak viscosity, breakdown, and setback values than normal amylose rice starches. Starch granules from low‐amylose rice cultivars had a higher susceptibility to glucoamylase than those from normal amylose rice cultivars. The results of this study showed some differences between normal and low‐amylose rice starches in pasting properties and enzymatic digestibility.