Natural variation and underlying genetic loci of γ‐oryzanol in Asian cultivated rice seeds

Sun, Wenli; Jin, Shi; Hong, Jun; Zhao, Guochao; Wang, Wensheng; Zhang, Dabing; Zhang, Wei; Shi, Jiannong

doi:10.1002/tpg2.20201

Cited by 6 publications

(3 citation statements)

References 61 publications

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“…To clarify the QTLs for the concentrations of 1, 2 , and total γ‐oryzanol, we investigated the mapping populations from a cross between cultivars Momiroman and Takanari. A recent genome‐wide association study using Asian cultivars reported 13 candidate genes for the concentrations of 1 – 4 and total γ‐oryzanol on chromosomes 1, 3, 6, 7, 9, and 12 (Sun et al, 2022). However, in the present study, we detected the QTLs for the concentrations of 1, 2 , and total γ‐oryzanol on chromosomes 4, 5, 9, 10, and 11 (Figures 5–8).…”

Section: Discussionmentioning

confidence: 99%

Identification of quantitative trait loci for γ‐oryzanol concentration using a cross between cultivars with extremely high and low γ‐oryzanol levels

2023

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Background and Objective: Aside from its various biomedical effects, γoryzanol is a biomarker for heat stress in rice (Oryza sativa L.). Recently, we found that a japonica cultivar Momiroman had the highest γ-oryzanol among 92 cultivars. In the present study, we aimed to detect the quantitative trait locus (QTLs) for the concentrations of cycloartenyl ferulate (1), 24methylenecycloartanyl ferulate (2), and total γ-oryzanol in the populations from a cross between Momiroman and an indica cultivar Takanari.Findings: We detected the QTLs for the concentrations of 1, 2, and/or total γoryzanol on chromosomes 4, 5, 9, and 11. The Momiroman alleles at the QTLs on chromosomes 4, 5, and 11 increased the concentrations of 1, 2, and/or total γ-oryzanol, whereas the Takanari alleles at the QTLs on chromosome 9 increased. Conclusion:Considering the literature data, the japonica alleles at the QTLs on chromosomes 4, 5, and 11 may increase the concentrations of 1, 2, and/or total γ-oryzanol in the indica genetic background. Significance and Novelty: This study revealed the QTLs for the concentrations of 1, 2, and/or total γ-oryzanol on chromosomes 4, 5, 9, and 11, providing essential information for the development of cultivars with specific biomedical properties or heat stress resistance.) is a staple food for approximately 50% of the global population (GRiSP Global Rice Science Partnership, 2013). Recently, global warming has increased the exposure of rice plants to higher air temperatures, which can result in lower grain yields (Morita et al., 2002;Peng et al., 2004) and worse appearance Terashima et al., 2001).γ-Oryzanol, found in the bran layer of brown rice (Mandak & Nyström, 2012), has several biomedical effects, having antihyperlipidemic (Ghatak & Panchal,

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Section: Discussionmentioning

confidence: 99%

Identification of quantitative trait loci for γ‐oryzanol concentration using a cross between cultivars with extremely high and low γ‐oryzanol levels

2023

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“…The natural genetic variations for γ-oryzanol in grains of different rice germplasms were explored previously by several studies ( 11 , 12 , 28 , 29 ). Nevertheless, there are scanty evidences on the spatial and temporal pattern of γ-oryzanol accumulation in rice.…”

Section: Discussionmentioning

confidence: 99%

From farm to plate: Spatio-temporal characterization revealed compositional changes and reduced retention of γ-oryzanol upon processing in rice

et al. 2022

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BackgroundAntioxidants detain the development and proliferation of various non-communicable diseases (NCDs). γ-oryzanol, a group of steryl ferulates and caffeates, is a major antioxidant present in rice grain with proven health benefits. The present study evaluated the distribution and dynamics of γ-oryzanol and its components in spatial and temporal scales and also delineated the effect of processing and cooking on its retention.MethodsSix rice varieties (four Basmati and two non-Basmati) belonging to indica group were analyzed at spatial scale in four different tissues (leaf blades, leaf sheaths, peduncle and spikelets) and temporal scale at three developmental stages (booting, milky and dough). Additionally, the matured grains were fractioned into husk, embryo, bran, and endosperm to assess differential accumulation in these tissues. Further, milling and cooking of the samples was done to assess the retention upon processing. After extraction of γ-oryzanol by solvent extraction method, individual components were identified by UPLC-QToF-ESI-MS and quantified by RP-HPLC.ResultsThe non-seed tissues were significantly different from the seed tissues for composition and quantitative variation of γ-oryzanol. Cycloartenyl caffeate was predominant in all the non-seed tissues during the three developmental stages while it showed significant reduction during the growth progression toward maturity and was totally absent in the matured grains. In contrary, the 24-methylenecycloartanyl ferulate, campesteryl ferulate and β-sitosteryl ferulate showed significant increment toward the growth progression to maturity. Milling caused significant reduction, retaining only an average of 58.77% γ-oryzanol. Cooking of brown rice in excess water showed relatively lower average retention (43.31%) to samples cooked in minimal water (54.42%). Cooked milled rice showed least mean retention of 21.66%.ConclusionThe results demonstrate prominent compositional variation of γ-oryzanol during different growth stages. For the first time, the study demonstrated that ferulate esters of γ-oryzanol were predominant in the seed tissues while caffeate esters were dominant in non-seed tissues. Basmati cultivars show differential expression of γ-oryzanol and its components compared to non-Basmati cultivars. Cooking in excess water causes maximum degradation of γ-oryzanol. Post-harvest losses due to milling and cooking indicate the necessity of biofortification for γ-oryzanol content in rice grain.

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“…HPLC-MS experiments were performed as previously described (Pu et al, 2020; Sun et al, 2022). Briefly, samples from different brain regions after mouse sacrifice were homogenized in ice-cold 0.2M perchloric acid/methanol, sonicated (Bioruptor) and centrifuged at 10000 g for 20 mins.…”

Section: Methodsmentioning

confidence: 99%

JMJD3 Deficiency in Midbrain Dopamine Neurons Disturbs Dopamine Synthesis and Aggravates Chronic Inflammatory Pain

Guo

Zhang

et al. 2022

Preprint

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Regulation of dopamine (DA) biosynthesis is critical for the functionalities of midbrain DA neurons. Tyrosine hydroxylase (TH) is the rate-limiting enzyme for dopamine (DA) biosynthesis in midbrain DA neurons. Here we report that DA contents are decreased in the midbrain and striatum of DA neuron-specific JMJD3 conditional knockdown mice. Consistent results are obtained from mice underwent pharmaceutical JMJD3 inhibition. Biochemical and histological experiments reveal that TH mRNA and protein levels are specifically decreased in DA neurons residing in ventral tegmental area but not substantia nigra pars compacta. On behavioral level, JMJD3 knockdown affects inflammation-induced chronic mechanical hyperalgesia but not locomotor coordination, corresponding to DA-associated behavior in ventral tegmental area and in substantia nigra pars compacta, respectively. Mechanistically, using a midbrain DA neuron culture, we demonstrate that JMJD3 transactivates TH gene expression through direct binding onto TH promoter and catalyzing H3K27 de-methylation. In summary, our findings reveal a novel role of JMJD3 in adult midbrain DA system and suggest its functional specificity with DA subtype heterogeneity.

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Natural variation and underlying genetic loci of γ‐oryzanol in Asian cultivated rice seeds

Cited by 6 publications

References 61 publications

Identification of quantitative trait loci for γ‐oryzanol concentration using a cross between cultivars with extremely high and low γ‐oryzanol levels

Identification of quantitative trait loci for γ‐oryzanol concentration using a cross between cultivars with extremely high and low γ‐oryzanol levels

From farm to plate: Spatio-temporal characterization revealed compositional changes and reduced retention of γ-oryzanol upon processing in rice

JMJD3 Deficiency in Midbrain Dopamine Neurons Disturbs Dopamine Synthesis and Aggravates Chronic Inflammatory Pain

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