High ozone (O3) concentrations not only damage plant life but also cause considerable losses in plant productivity. To screen for molecular factors usable as potential biomarkers to identify for O3-sensitive and -tolerant lines and design O3 tolerant crops, our project examines the effects of O3 on rice, using high-throughput omics approaches. In this study, we examined growth and yield parameters of 4 rice cultivars fumigated for a life-time with ambient air (mean O3: 31.4-32.7 ppb) or filtered air (mean O3: 6.6-8.3 ppb) in small open-top chambers (sOTCs) to select O3-sensitive (indica cv Takanari) and O3-tolerant (japonica cv Koshihikari) cultivars for analysis of seed transcriptomes using Agilent 4 × 44K rice oligo DNA chip. Total RNA from dry mature dehusked seeds of Takanari and Koshihikari cultivars was extracted using a modified protocol based on cethyltrimethylammonium bromide extraction buffer and phenol-chloroform-isoamylalcohol treatment, followed by DNA microarray analysis using the established dye-swap method. Direct comparison of Koshihikari and Takanari O3 transcriptomes in seeds of rice plants fumigated with ambient O3 in sOTCs successfully showed that genes encoding proteins involved in jasmonic acid, GABA biosynthesis, cell wall and membrane modification, starch mobilization, and secondary metabolite biosynthesis are differently regulated in sensitive cv Takanari and tolerant cv Koshihikari. MapMan analysis further mapped the molecular factors activated by O3, confirming Takanari is rightly classified as an O3 sensitive genotype.
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http://dx.doi.org/10.4161/psb.26300 | DOI Listing |
BMC Genomics
January 2025
Department of Horticulture and Crop Science, The Ohio State University, Columbus, OH, 43210, USA.
Background: Additional to total protein content, the amino acid (AA) profile is important to the nutritional value of soybean seed. The AA profile in soybean seed is a complex quantitative trait controlled by multiple interconnected genes and pathways controlling the accumulation of each AA. With a total of 621 soybean germplasm, we used three genome-wide association study (GWAS)-based approaches to investigate the genomic regions controlling the AA content and profile in soybean.
View Article and Find Full Text PDFWorld J Microbiol Biotechnol
January 2025
The Biotechnology Center, Faculty of Pharmacy, Cairo University, Cairo, 11562, Egypt.
This study reports the isolation and characterization of highly resistant bacterial and microalgal strains from an Egyptian wastewater treatment station to cyanide-containing compounds. The bacterial strain was identified as Bacillus licheniformis by 16S rRNA gene sequencing. The isolate removed up to 1 g L potassium cyanide, 3 g L benzonitrile, and 1 g L sodium salicylate when incubated as 10% v/v in MSM at 30 ℃.
View Article and Find Full Text PDFPlant Cell Rep
January 2025
Collage of Arts and Sciences, Qatar University, Doha, Qatar.
Enhancing salt tolerance genetically through defining the genetic and physiological mechanisms intergenerational and transgenerational stress memory that contributes to sustainable agriculture by reducing the reliance on external inputs such as irrigation and improving the adaptability of barley to changing climate conditions. Salinity stress poses a substantial challenge to barley production worldwide, adversely affecting crop yield, quality, and agricultural sustainability. To address this, the present study utilized a genome-wide association san (GWAS) to identify genetic associations underlying intergenerational and transgenerational stress memory in response to salinity in a diverse panel of 138 barley accessions.
View Article and Find Full Text PDFFood Res Int
January 2025
Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran.
Frying is one of the oldest cooking methods, widely used to prepare crispy and flavorful foods. However, a significant concern with fried foods is the high amount of oil absorption. The application of edible coatings is a common approach to reducing oil absorption in fried potatoes.
View Article and Find Full Text PDFFood Res Int
January 2025
Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055, Portici (Naples), Italy; Institute of Food Science & Technology, National Research Council, Via Roma 52, 83100, Avellino, Italy. Electronic address:
The winemaking process generates huge amounts of waste every year. Fermented grape pomace, the major by-waste product, holds significant value due to its chemical composition and technological properties. In this study a multi-omics approach was employed for the detailed molecular characterization of fermented grape pomace from Montepulciano grape, a widely used Italian red grape variety.
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