MUG1 is a MULE transposon-related domesticated gene in plants. We assessed the sequence diversity, neutrality, expression, and phylogenetics of the MUG1 gene among Oryza ssp. We found MUG1 expression in all tissues analyzed, with different levels in O. sativa. There were 408 variation sites in the 3886 bp of MUG1 locus. The nucleotide diversity of the MUG1 was higher than functionally known genes in rice. The nucleotide diversity (pi) in the domains was lower than the average nucleotide diversity in whole coding region. The pi values in nonsynonymous sites were lower than those of synonymous sites. Tajima D and Fu and Li D* values were mostly negative values, suggesting purifying selection in MUG1 sequences of Oryza ssp. Genome-specific variation and phylogenetic analyses show a general grouping of MUG1 sequences congruent with Oryza ssp. biogeography; however, our MUG1 phylogenetic results, in combination with separate B and D genome studies, might suggest an early divergence of the Oryza ssp. by continental drift of Gondwanaland. O. longistaminata MUG1 divergence from other AA diploids suggests that it might not be a direct ancestor of the African rice species.
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Sci Rep
January 2025
School of BioSciences, Centre of Excellence for Biosecurity Risk Analysis, University of Melbourne, Melbourne, 3010, Australia.
Climate change has direct impacts on current and future agricultural productivity. Statistical meta-analysis models can be used to generate expectations of crop yield responses to climatic factors by pooling data from controlled experiments. However, methodological challenges in performing these meta-analyses, together with combined uncertainty from various sources, make it difficult to validate model results.
View Article and Find Full Text PDFZ Naturforsch C J Biosci
January 2025
Laboratory of Molecular Chemistry and Natural Substances, Faculty of Sciences of Meknes, 11201 Zitoune-Meknes B.P, Meknes, Meknes, Morocco.
In order to search for new chemotypes and to carry out a comparative study with the literature, the current study investigated the chemical composition of the essential oil of the flowers of (L.) ssp. using gas chromatography coupled with mass spectrometry (GC-MS).
View Article and Find Full Text PDFTheor Appl Genet
December 2024
Key Laboratory of Germplasm Enhancement, Physiology and Ecology of Food Crops in Cold Region, Ministry of Education, Northeast Agricultural University, Harbin, 150030, China.
Integrated genome-wide association study and linkage mapping revealed genetic basis of alkalinity tolerance during rice germination. The key gene OsWRKY49 was further verified in transgenic plants. With the widespread use of the rice direct seeding cultivation model, improving the tolerance of rice varieties to salinity-alkalinity at the germination stage has become increasingly important.
View Article and Find Full Text PDFMicrobiol Spectr
January 2025
National Key Laboratory of Crop Genetic Improvement, Hubei Hongshan Laboratory, Huazhong Agricultural University, Wuhan, China.
Plants have evolved the ability to regrow after mechanical defoliation and environmental stresses. However, it is unclear whether and how defoliated plants exploit beneficial microbiota from the soil to promote aboveground regrowth. Here, we compared the defoliation-triggered changes in the root exudation and bacterial microbiome of two rice cultivars ( L .
View Article and Find Full Text PDFVopr Pitan
November 2024
All-Russian Scientific Research Institute of Food Biotechnology - a branch of the Federal Research Centre of Nutrition, Biotechnology and Food Safety, 111033, Moscow, Russian Federation.
The development of technologies for producing bacterial concentrates and enzyme preparations using domestic microbial strains is an urgent task. The use of whey protein hydrolysates as components of nutrient media for probiotic bacteria consortia for the cultivation of lactic acid and bifidobacteria makes it possible to improve and develop innovative processes for obtaining bacterial concentrates with the required functional properties for the production of dietary supplements. A consortium of probiotic microorganisms (lactic acid and bifidobacteria) was created in the All-Russian Scientific Research Institute of Food Biotechnology as a starter culture for specialized dairy products.
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