水稻花后衰退珠心和胚乳发育初期Ca2+的超微细胞化学定位

应用焦锑酸盐沉淀技术对水稻花后衰退珠心和胚乳发育初期进行了Ca^2 的超微细胞化学定位。结果显示在初始衰退的珠心细胞中Ca^2 主要分布于液泡膜上和核内；在衰退中期的珠心细胞中，Ca^ 主要分布在核膜、液泡膜及质膜上；在严重衰退的珠心细胞，Ca^2 仅存在于液泡中。珠心降解的Ca^2 跨过胚囊壁，通过质外体向胚乳内运输；发育初期的胚乳细胞，Ca^2 主要位于胞间隙，线粒体和液泡中也有少量分布。讨论了Ca^2 与珠心PCD的关系。     

两种不同选择标记的转化效率比较

为了弄清两个选择标记在相同条件下的转化效率,为转基因选择遗传标记时提供参考,以优良恢复系明恢63为受体材料,采用农杆菌介导的遗传转化法,分别以hpt和bar基因为选择标记进行了转化．结果显示：1500块胚性愈伤共培养后获得214块抗性愈伤,转化效率为14．3％;5400块胚性愈伤共培养后获得156块抗性愈伤,转化效率为2．9％;两者的分化率分别为79．0％和80．7％．此外,以hpt和bar为选择标记,从胚性愈伤诱导到获得转基因植株分别需要75天和125天．因此,以hpt为选择标记的遗传转化,比较适合基因功能验证和共培养培育无选择标记水稻植株;如果是培育商品化的转基因水稻植株,则最好以bar为选择标记基因．     

Microencapsulation of Nigella sativa seeds oil containing thymoquinone by spray‐drying for functional yogurt production

The present work reports on the microencapsulation of Nigella sativa seeds oil containing thymoquinone (TQ) by spray‐drying, using modified starch (MS) and maltodextrin (MD) mixture as wall materials aimed at producing functional yogurt. First, the impact of different ratios of MS/MD on microencapsulation efficiency (ME) and TQ retention was investigated. The highest ME (90.10%) was found in microcapsules prepared from emulsion with 80/20 ratio of MS/MD; however, the microcapsules prepared with 50/50 ratio was selected for considering TQ stability under storage conditions and functional yogurt production due to an acceptable ME (89.48%) and better TQ retention (61.12%). The results showed that the microcapsules stored at refrigerator temperature had the highest content of TQ after 4 weeks. Moreover, the results of chemical and sensory analysis suggest that N. sativa seeds oil microcapsules can be used for producing functional yogurt due to high stability of TQ and proper chemical and sensory properties.     

Changes in Tissue Lipid and Fatty Acid Composition of Farmed Rainbow Trout in Response to Dietary Camelina Oil as a Replacement of Fish Oil

Camelina oil (CO) replaced 50 and 100 % of fish oil (FO) in diets for farmed rainbow trout (initial weight 44 ± 3 g fish^?1). The oilseed is particularly unique due to its high lipid content (40 %) and high amount of 18:3n‐3 (α‐linolenic acid, ALA) (30 %). Replacing 100 % of fish oil with camelina oil did not negatively affect growth of rainbow trout after a 12‐week feeding trial (FO = 168 ± 32 g fish^?1; CO = 184 ± 35 g fish^?1). Lipid and fatty acid profiles of muscle, viscera and skin were significantly affected by the addition of CO after 12 weeks of feeding. However, final 22:6n‐3 [docosahexaenoic acid (DHA)] and 20:5n‐3 [eicosapentaenoic acid (EPA)] amounts (563 mg) in a 75 g fillet (1 serving) were enough to satisfy daily DHA and EPA requirements (250 mg) set by the World Health Organization. Other health benefits include lower SFA and higher MUFA in filets fed CO versus FO. Compound‐specific stable isotope analysis (CSIA) confirmed that the δ¹³C isotopic signature of DHA in CO fed trout shifted significantly compared to DHA in FO fed trout. The shift in DHA δ¹³C indicates mixing of a terrestrial isotopic signature compared to the isotopic signature of DHA in fish oil‐fed tissue. These results suggest that ~27 % of DHA was synthesized from the terrestrial and isotopically lighter ALA in the CO diet rather than incorporation of DHA from fish meal in the CO diet. This was the first study to use CSIA in a feeding experiment to demonstrate synthesis of DHA in fish.     

莴苣1-FFT基因的克隆及其功能分析

利用反转录PCR技术和cDNA末端快速扩增(RACE)技术从莴苣中分离出1-FFT(果聚糖:果聚糖1-果糖基转移酶)候选全长cDNA,序列分析表明该基因的开放阅读框中具有β-果糖苷酶单元(蔗糖结合框)、RDP域和EC域三个活性中心域.Southern杂交分析表明该基因在莴苣基因组中以单拷贝形式存在.利用农杆菌介导的叶盘转化法将该基因转入无1-FFT基因的烟草细胞,获得了转基因植株.体外酶反应证实转基因叶片提取物中具有1-FFT活性,该基因编码1-FFT.     

水稻突变体对除草剂苯达松敏感致死的机理研究

水稻苯达松敏感致死突变体在杂交水稻生产中具有广阔的应用前景。分析了两个水稻突变体农林8m和8077S对除草剂苯达松敏感致死的生理和遗传规律，综述了其对苯达松敏感致死的分子机理。普通水稻品种具有对苯达松抗性是由于苯达松在普通水稻品种细胞中被羟基化，并最终被代谢为对植物无毒性的6-OH-葡萄糖苷苯达松和8-OH-葡萄糖苷苯达松。普通水稻品种具有的苯达松抗性基因可能是编码与苯达松羟基化相关的某种P450酶，或者编码某种参于解毒的受体蛋白，而苯达松本身对P450酶和受体蛋白有诱导和激活作用；此外，苯达松抗性基因也可能是一种催化羟基化苯达松与葡萄糖缀合、同淀粉合成酶相似的缀合酶基因，而水稻苯达松敏感致死突变体表现出对苯达松敏感致死是由于γ-射线导致上述与苯达松解毒相关的酶活性丧失所致。     

Cooking and texture properties of gluten‐free fettuccine processed from defatted flaxseed flour and rice flour

Nonconventional raw materials have been applied in gluten‐free pasta, to meet the demand of people with coeliac disease. The objective of this study was to evaluate the cooking properties and texture of pasta formulated with rice flour, defatted flaxseed flour and pregelatinised mixed flour of rice and flaxseed (80:20). For this experiment, simplex design was used. Cooking properties and texture were found within the quality limits established for this type of product. The pasta with the most desirable properties (short optimum cooking time (OCT), less solid loss (SL) and intermediate mass increase (MI)) was that one formulated with 43 g 100 g^?1 of pregelatinised flour, 47 g 100 g^?1 of rice flour and 10 g 100 g^?1 of defatted flaxseed flour. This formulation can be characterised as a food rich in dietary fibre and of high nutritional value.     

Deodorization optimization of Camelina sativa oil: Oxidative and sensory studies

Camelina sativa oil (CO) is characterized by a high content (up to 40 wt %) of essential α‐linolenic acid and characteristic odour and flavour. Deodorization of highly unsaturated oils requires great attention as the refining process involves thermal treatment which affects oil integrity. In the present study RSM and principal component analysis (PCA) were used to optimize bench‐scale deodorization of CO. Mathematical models were generated through multiple regressions with backward elimination, describing the effects of process parameters (temperature, steam flow, time) on oil quality indicators [peroxide value (PV), p‐anisidine value (p‐AV), γ‐tocopherol (γ‐T) and oxidative stability (OS)]. Additionally, sensory evaluation was performed. RSM analysis showed a significant effect of deodorization temperature and to a lesser extent, deodorization steam flow and time on removal of oxidative compounds, flavour and odour. PCA of chemical and sensory results showed that deodorization temperature affected the sensory properties in the samples. The best conditions for removing undesirable flavour and odour were achieved by using a deodorization temperature of 195–210°C.