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高通量方法初步筛选高膳食纤维大米。

High-throughput method for preliminary screening of high dietary fiber rice.

机构信息

State Key Laboratory of Rice Biology and Key Laboratory of the Ministry of Agriculture for the Nuclear-Agricultural Sciences, Zhejiang University, Hangzhou 310029, China; Zhejiang Research Institute of Traditional Chinese Medicine Co., Ltd., Hangzhou 310023, China.

State Key Laboratory of Rice Biology and Key Laboratory of the Ministry of Agriculture for the Nuclear-Agricultural Sciences, Zhejiang University, Hangzhou 310029, China.

出版信息

Food Chem. 2019 Dec 1;300:125192. doi: 10.1016/j.foodchem.2019.125192. Epub 2019 Jul 17.

DOI:10.1016/j.foodchem.2019.125192
PMID:31362158
Abstract

Dietary fiber has several benefits for humans, and the development of healthier rice with an improved dietary fiber composition has attracted increasing amounts of attention. Based on the method of AOAC 2002.02, we developed a simplified method to screen polished rice containing high total dietary fiber (TDF). Mutant cw with a high TDF content could be distinguished easily from R7954 (indica) and Nipponbare (japonica) by the digestion-resistant phenotype, which is characterized as an almost intact grain after hydrolysis by pepsin, pancreatic α-amylase and amyloglucosidase. The individuals identified from the F population showed digestion resistance all had TDF content higher than 5%, while those without a digestion-resistant phenotype had TDF content lower than 5%. The phenotype of digestion resistance could be a valuable index for identifying rice with higher TDF content, and the identification of this phenotype provides a simplified, economical and high throughput method for high TDF rice breeding.

摘要

膳食纤维对人类有多种益处,因此开发膳食纤维组成得到改善的更健康的大米引起了越来越多的关注。本研究基于 AOAC 2002.02 方法,开发了一种简化的筛选高总膳食纤维(TDF)抛光米的方法。通过消化抗性表型,cw 突变体与 R7954(籼稻)和 Nipponbare(粳稻)很容易区分,其特征是在胃蛋白酶、胰α-淀粉酶和淀粉葡萄糖苷酶水解后几乎完整的颗粒。从 F 群体中鉴定出的个体均表现出消化抗性,其 TDF 含量均高于 5%,而没有消化抗性表型的个体 TDF 含量低于 5%。消化抗性表型可以作为鉴定高 TDF 含量大米的一个有价值的指标,这种表型的鉴定为高 TDF 水稻的选育提供了一种简化、经济和高通量的方法。

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Food Chem. 2019 Dec 1;300:125192. doi: 10.1016/j.foodchem.2019.125192. Epub 2019 Jul 17.
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