Heat stress has a deleterious effect on male fertility in rice (Oryza sativa), but mechanisms to protect against heat stress in rice male gametophytes are poorly understood. Here, we have isolated and characterized a heat-sensitive male-sterile rice mutant, heat shock protein60-3b (oshsp60-3b), that shows normal fertility at optimal temperatures but decreasing fertility as temperatures increase. High temperatures interfered with pollen starch granule formation and reactive oxygen species (ROS) scavenging in oshsp60-3b anthers, leading to cell death and pollen abortion. In line with the mutant phenotypes, OsHSP60-3B was rapidly upregulated in response to heat shock and its protein products were localized to the plastid. Critically, overexpression of OsHSP60-3B enhanced the heat tolerance of pollen in transgenic plants. We demonstrated that OsHSP60-3B interacted with FLOURY ENDOSPERM6(FLO6) in plastids, a key component involved in the starch granule formation in the rice pollen. Western blot results showed that FLO6 level was substantially decreased in oshsp60-3b anthers at high temperature, indicating that OsHSP60-3B is required to stabilize FLO6 when temperatures exceed optimal conditions. We suggest that in response to high temperature, OsHSP60-3B interacts with FLO6 to regulate starch granule biogenesis in rice pollen and attenuates ROS levels in anthers to ensure normal male gametophyte development in rice.
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http://dx.doi.org/10.1093/plphys/kiad136 | DOI Listing |
J Food Sci Technol
January 2025
Department of Food Engineering and Technology, School of Food Engineering, Universidade Estadual de Campinas (UNICAMP), Monteiro Lobato 80, 6121, Campinas, SP 3083-862 Brazil.
Unlabelled: The effects of high hydrostatic pressure (HHP) (400-650 MPa) and holding temperature (25-50 °C) in thermally assisted HHP processing on multi-scale structure of starch (granule, crystalline and molecular), techno-functional properties, and digestibility of sorghum starch (SS) were evaluated. Response surface methodology has verified that the process impact on the modification of SS was dependent primarily on the pressure level. As HHP increased, processed SS progressively lost their granular structure and Maltese cross, indicating gradual structural disorder within the granules.
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January 2025
College of Tea Science, Yunnan Agricultural University, Kunming 650500, China.
This research prepared gelatinized waxy maize starch (WMS), low-amylose maize starch (LAS), and high-amylose maize starch (HAS) with different glutathione (GSH) content (5, 10, and 15 %) using high hydrostatic pressure (HHP) at 600 MPa. Scanning electron microscopy (SEM) revealed damaged morphology of WMS and complete swelled granules of LAS and HAS with different degree of gelatinization (DG) values, 92.86, 59.
View Article and Find Full Text PDFEur J Pharm Biopharm
January 2025
Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand; Research Center for Development of Local Lanna Rice and Rice Products, Chiang Mai University, Chiang Mai 50200, Thailand. Electronic address:
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View Article and Find Full Text PDFProtist
January 2025
Chiba Institute of Science, 3 Shiomi-cho, Choshi, Chiba 288-0025, Japan. Electronic address:
Stentor pyriformis is a unicellular organism whose inherent green-algal symbionts can be utilized in evolutionary and cytological studies. The cytoplasm contains symbiotic algae and starch granules, which are in constant motion. The habitats of the ciliate S.
View Article and Find Full Text PDFInt J Biol Macromol
January 2025
Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China. Electronic address:
This study aimed to probe the influence of amylose in starch granules on starch modification. Part of the amylose from sorghum starch was removed through warm water leaching, and the samples were then microwaved. The effects of treatments on starch structure, physicochemical properties, and digestibility were researched.
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