Characterization of the endosperm starch and the pleiotropic effects of biosynthetic enzymes on their properties in novel mutant rice lines with high resistant starch and amylose content

Itoh, Yuuki; Crofts, Naoko; Abe, Misato; Hosaka, Yuko

doi:10.1016/j.plantsci.2017.02.002

Cited by 47 publications

(54 citation statements)

References 47 publications

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“…In the small intestine, α‐dextrinase (isomaltase) hydrolyses 1–6 linked oligosaccharides and α‐glucosidase and maltase in the intestinal brush border hydrolyse the 1–4 links to produce glucose . Some resistant starch escapes digestion in the small intestine and reaches the large intestine where it is fermented by microbiota …”

Section: Introductionmentioning

confidence: 99%

A Review of Rice Starch Digestibility: Effect of Composition and Heat‐Moisture Processing

2019

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Rice grain as the staple food for more than half the global population provides 20% of global human calorie requirements. Starch digestion rate is an important consideration for rice consumers who are concerned about health, particularly those with diabetes. Understanding the effect of rice grain composition on starch digestion may assist the growing and processing of rice for preferred eating quality and starch digestibility. Amylose content is regarded as the key determinant of rice starch digestibility, however, starch digestibility differs between rice varieties with similar amylose content indicating the possible role of non‐starch components in determining rice starch digestibility. The current understanding of the role of starch and non‐starch compounds in determining rice starch digestion has been reviewed here. Starch digestion rate is dependent upon starch granule size, starch crystallinity, amylose content and amylopectin chain length and non‐starch components such as fibre, protein, lipid and polyphenols. Non‐starch components may complex with starch and inhibit starch digestion by affecting starch properties or by producing a protective layer around starch or by having antagonistic effects on digestive enzymes. Hydrothermal processing of rice can alter the effects of starch and non‐starch components on starch digestion.

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Section: Introductionmentioning

confidence: 99%

A Review of Rice Starch Digestibility: Effect of Composition and Heat‐Moisture Processing

2019

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“…The starch in cooked kernel of GLXN‐RNAi had higher SDS content than that of GLXN, which might be due to crystalline type, amylopectin branch‐chains and starch granule morphology. The high‐amylose rice deficient in SBE has very high RS content and low SDS (Itoh et al ., ; Pan et al ., ; Wada et al ., ). However, the very high AC content decreases the eating and cooking quality of cooked rice.…”

Section: Resultsmentioning

confidence: 99%

“…AC is a major component determining the eating and cooking quality (Tian et al ., ). At present, high‐RS rice, which is usually generated through deficiency of SSSIIIa or SBEIIb in rice, has high AC in kernels (Butardo et al ., ; Yang et al ., ; Zhu et al ., ; Zhou et al ., ; Itoh et al ., ; Tanaka et al ., ; Wada et al ., ). However, rice kernels with greater AC become more difficult to cook and harder, drier in texture, resulting in a poor cooking and eating quality.…”

Section: Introductionmentioning

confidence: 97%

Changes in kernel properties, in situ gelatinization, and physicochemical properties of waxy rice with inhibition of starch branching enzyme during cooking

Pan

Lin

Zhang

et al. 2019

Int J of Food Sci Tech

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The kernel properties, gelatinisation and physicochemical properties of rice were investigated in a waxy rice Guang-ling-xiang-nuo (GLXN) and its transgenic line GLXN-RNAi with inhibition of starch branching enzyme I/IIb. The volume swelling, water content and leached material of cooked kernels increased with increasing cooking time, but they were lower in GLXN-RNAi than in GLXN. The kernels of GLXN-RNAi were more difficultly gelatinised and disrupted than those of GLXN during cooking. The starch in the exterior of GLXN-RNAi endosperm was not completely gelatinised. The C A -type starch of GLXN-RNAi was more resistant to cooking than A-type starch of GLXN. The cooked kernels of GLXN-RNAi had lower rapidly digestible starch and greater slowly digestible starch than those of GLXN. Brown rice flour had higher peak, hot, final and setback viscosities and lower breakdown viscosity in GLXN than GLXN-RNAi. These results indicated that GLXN-RNAi kernels exhibited great potential in applications as health foods.

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“…Rice sugary mutant exhibited the lowering activities of isoamylase-type DBE, but granules were detectable in the rice endosperm. The lack of ISA in barely and maize had a profound effect on the structure, number and timing of initiation of starch granule, [25][26][27][28][29][30] had found that the lowering SBE activities in rice endosperms was concomitantly caused by the deficiency of DBE function for sugary mutant rice, suggesting that the lack of ISA1 had a profound impact on the activities of DBE and SBE in rice filling endosperms. Moreover, PUL was partially overlapped with ISA1 in the regulation of starch granule formation, although the deficiency of PUL had relatively smaller contribution to the aberrant structure of starch granule than that of ISA1.…”

Section: Discussionmentioning

confidence: 99%

The analysis for alteration in starch biosynthesis metabolism in a japonica rice grain mutant which does not accumulate starch

Shi¹,

Cao²,

Cheng³

et al. 2018

MOJPB

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Rice grain-filling is an important agronomic trait that contributes greatly to grain weight. A grain mutant from the japonica cultivar Nipponbare by mutagenesis with ethyl methane sulfonate (EMS), which had no accumulation of starch granules in endosperm with a transparent liquid during grain filling stage, was used to analyze the caryopsis development and starch biosynthesis metabolism in present study. Measurement of soluble substances in the liquid of developing endosperm showed that there was remarkably higher soluble sugar content in this no starch mutant. Semi-quantitative reverse transcription-PCR (RT-PCR) analysis of the starchsynthesizing genes revealed that soluble starch synthase1 (SSS1) gene could be normally expressed in the mutant. Substantially lower expressions of starch branching enzyme1 (SBE1), isoamylase1 (ISA1) and pullulanase (PUL) were detected in the no starch mutant compared with the wild type, whereas the expression of ADP-glucose pyrophosphorylase large subunit 1 (AGPL1) and ADP-glucose pyrophosphorylase small subunit 1 (AGPS1) were visibly increased. The measurements of the key enzymatic activities involving in starch biosynthesis suggested that there was a significant reduction in the activities of starch debranching enzyme (DBE) and starch branching enzyme (SBE) in the transparent liquid endosperm of the no starch mutant, which coincided with their down-regulation expression at transcriptional levels. These results suggest that the transparent liquid with no starch accumulation at the filling stage in the glume of the mutant was likely due to abnormal transcriptional and enzymatic activities related to the DBE and/or SBE genes loci mutant.

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Characterization of the endosperm starch and the pleiotropic effects of biosynthetic enzymes on their properties in novel mutant rice lines with high resistant starch and amylose content

Cited by 47 publications

References 47 publications

A Review of Rice Starch Digestibility: Effect of Composition and Heat‐Moisture Processing

A Review of Rice Starch Digestibility: Effect of Composition and Heat‐Moisture Processing

Changes in kernel properties, in situ gelatinization, and physicochemical properties of waxy rice with inhibition of starch branching enzyme during cooking

The analysis for alteration in starch biosynthesis metabolism in a japonica rice grain mutant which does not accumulate starch

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