Plants perceive the direction of gravity during skotomorphogenic growth, and of gravity and light during photomorphogenic growth. Gravity perception occurs through the sedimentation of starch granules in shoot endodermal and root columella cells. In this study, we demonstrate that the Arabidopsis thaliana GATA factors GNC (GATA, NITRATE-INDUCIBLE, CARBON METABOLISM-INVOLVED) and GNL/CGA1 (GNC-LIKE/CYTOKININ-RESPONSIVE GATA1) repress starch granule growth and amyloplast differentiation in endodermal cells. In our comprehensive study, we analysed gravitropic responses in the shoot, root and hypocotyl. We performed an RNA-seq analysis, used advanced microscopy techniques to examine starch granule size, number and morphology and quantified transitory starch degradation patterns. Using transmission electron microscopy, we examined amyloplast development. Our results indicate that the altered gravitropic responses in hypocotyls, shoots and roots of gnc gnl mutants and GNL overexpressors are due to the differential accumulation of starch granules observed in the GATA genotypes. At the whole-plant level, GNC and GNL play a more complex role in starch synthesis, degradation and starch granule initiation. Our findings suggest that the light-regulated GNC and GNL help balance phototropic and gravitropic growth responses after the transition from skotomorphogenesis to photomorphogenesis by repressing the growth of starch granules.
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http://dx.doi.org/10.1111/nph.18992 | DOI Listing |
Foods
December 2024
Institute for Sustainability & Food Chain Innovation-ISFOOD, Universidad Pública de Navarra, Campus Arrosadia s/n, 31006 Pamplona, Spain.
, a rice with an intermediate amylose content, is suitable for (a traditional Spanish dish) due to its ability to withstand cooking and absorb flavors. In this study, high-pressure processing (HPP) at 400 and 600 MPa (10 min) was used as a pretreatment to improve the properties of rice cooked by either boiling or microwaving. The microstructure and pasting properties of unpressurized and pressurized rice were examined.
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December 2024
College of Food Science and Engineering, Jilin University, Changchun 130062, China.
This study investigates the effects of fermentation modification and combined modification with heat-moisture treatment (HMT) on the multiscale structure, physical and chemical properties, and quality of corn flour in the production of traditional fermented corn noodles (TFCNs). The results indicate that after fermentation modification, the starch granule size decreased while the amylopectin proportion increased. Fermentation also enhanced the relative crystallinity and short-range order of the starch, along with an increase in resistant digestion components and ester content in the noodles.
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December 2024
State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China.
Solid-state fermentation (SSF) has emerged as an effective method for wheat bran valorization, providing advantages like cost reduction, decreased water usage, and enhanced product quality. In this study, wheat bran was fermented using to evaluate the extraction yield of soluble dietary fiber, the activities of protease and amylase, and the physicochemical characteristics of wheat bran during SSF. The findings demonstrated that the maximum yield of soluble dietary fiber was achieved after 120 h of fermentation at a moisture content of 55%.
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December 2024
State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China.
While the digestibility of millet starch has been studied considerably, the effects of cooking on starch digestibility in millet remain insufficiently understood. This study investigated the effects of cooking on in vitro enzymatic starch digestion in eight cooked millet flour cultivars by seeking its correlations with the changes in composition (moisture, total starch, protein, lipids, total dietary fiber, and phenolics), structure, and physicochemical properties. Compared to raw flours, cooked flours had a similar content of total starch and protein, a lower content of moisture, lipids, and total phenolic content, and a higher content of total dietary fiber.
View Article and Find Full Text PDFInt J Biol Macromol
January 2025
College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China.
Tigernut is a potential source of valuable edible oil; however, current oil extraction techniques are inefficient. We assessed high temperature-induced variations in oil absorption and enzymatic hydrolysis of tigernut starch (TS) in the presence of protein to explore the intrinsic reasons for the low oil extraction from tigernut. The results showed that, due to high temperature and the presence of protein, an increase in the volume mean diameters and agglomeration of TS granules occurred.
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