Phloem-feeding insects cause massive losses in agriculture and horticulture.Host plant resistance to phloem-feeding insects is often mediated by changes in phloem composition,which deter insect settling and feeding an...Phloem-feeding insects cause massive losses in agriculture and horticulture.Host plant resistance to phloem-feeding insects is often mediated by changes in phloem composition,which deter insect settling and feeding and decrease viability.Here,we report that rice plant resistance to the phloem-feeding brown planthopper(BPH)is associated with fortification of the sclerenchyma tissue,which is located just beneath the epidermis and a cell layer or two away from the vascular bundle in the rice leaf sheath.We found that BPHs prefer to feed on the smooth and soft region on the surface of rice leaf sheaths called the long-cell block.We identified Bph30 as a rice BPH resistance gene that prevents BPH stylets from reaching the phloem due to the fortified sclerenchyma.Bph30 is strongly expressed in sclerenchyma cells and enhances cellulose and hemicellulose synthesis,making the cell walls stiffer and sclerenchyma thicker.The structurally fortified sclerenchyma is a formidable barrier preventing BPH stylets from penetrating the leaf sheath tissues and arriving at the phloem to feed.Bph30 belongs to a novel gene family,encoding a protein with two leucine-rich domains.Another member of the family,Bph40,also conferred resistance to BPH.Collectively,the fortified sclerenchyma-mediated resistance mechanism revealed in this study expands our understanding of plant-insect interactions and opens a new path for controlling planthoppers in rice.展开更多
Wheat germ is reckoned valuable healthful functional food. The present investigation was performed to assess nutritional status of wheat biscuits and wheat germ fortified biscuits. Study included determination of gros...Wheat germ is reckoned valuable healthful functional food. The present investigation was performed to assess nutritional status of wheat biscuits and wheat germ fortified biscuits. Study included determination of gross chemical composition, caloric value, minerals (Mn, Ca, Fe, Cu, P, Na and K), vitamins (C, Folic acid, A, and E), and amino acid composition of wheat biscuits and 15%, 20% wheat germ fortified biscuits. Likewise physical and sensory characteristics of studied biscuits were assessed. The data revealed that 20% wheat germ fortified biscuits proved to be nutritious functional healthful food. It improved both physical, sensory characteristics and recorded the highest crude protein (12.20%), crude fiber (2%), and the least fat (9.63%), moisture (3.01%), and caloric value (436.31 Kcal/100g). While it recorded the highest Mn and Cu contents as well as increased vitamins C, Folic acid, A, and E. Besides, 20% wheat germ fortified biscuits increased all the eight essential amino acids contents resulting in an improvement of the nutritive value of wheat biscuits. Therefore it could be recommended for caloric reduced diets for obese and overweight persons. Likewise, it should be increasing interest as an ingredient in the industry as functional and healthy foods formulations as biscuits, bread and cakes.展开更多
Parboiled rice production accounts for nearly half of the world’s rice production. Its markets and consumer base are firmly established in South Asia and Africa where Fe-deficient populations are mostly concentrated....Parboiled rice production accounts for nearly half of the world’s rice production. Its markets and consumer base are firmly established in South Asia and Africa where Fe-deficient populations are mostly concentrated. Our research group has pioneered the technology of Fe-fortification in parboiled rice and demonstrated its feasibility in significantly increasing Fe concentration in the endosperm (white rice) and its bioavailability in rice based diet. Fortification with Fe-EDTA during parboiling resulted in 10 to 50 folds increase in grain Fe concentration, depending on the grain properties among different rice varieties. However, the broken rice of Fe-fortified parboiled rice contained 5 times the Fe concentration of the full grain, which is often bought and consumed by people in low income category. The bioavailability of the fortified Fe is closely correlated with increasing Fe concentration in white rice (r = 0.90, p 50% to almost 100%, despite repeated rinsing before cooking depending on rice varieties. Perls’ Prussian blue staining and prolonged polishing showed that the in vitro Fe penetrated into the interior of the endosperm. Fortification at the rate up to 250 mg Fe kg–1 paddy rice has no deleterious effects on appearance, color and sensory quality and overall acceptance by parboiled rice consumers. It increased Fe concentration up to 27 mg Fe kg–1 of in white rice, compared with 5 mg Fe kg–1 in unfortified parboiled and raw white rice. As a result, we can conclude that parboiled rice is a ready and effective tool for improving Fe nutrition of rice consumers in these regions.展开更多
In this paper, the effect of the addition of whole chia flour and water at cooked fish burgers on yield, water and fat retention, n-3 fatty acids content and oxidative stability were studied. The results showed that 9...In this paper, the effect of the addition of whole chia flour and water at cooked fish burgers on yield, water and fat retention, n-3 fatty acids content and oxidative stability were studied. The results showed that 94% of yield, 92% of water retention and 97% of fat retention were achieved with the addition of 5.92 g of whole chia flour and 15 g of water per 100 g of burger. The n-3 fatty content increased from 704.57 ± 21.66 mg to 1551.71 ± 47.71 mg/100g of cooked burger when the chia flour was added, enhancing nutritional quality indices of lipid. A good oxidative stability, with minimum formation of conjugated dienes, hydroperoxides and thiobarbituric acid reactive substances during 30 days frozen storage was obtained too, probably due to the presence of polyphenolic compounds with antiradical activity and reducing power in the fibrous fraction of the flour chia. The results from the present study highlight remarkable technological applications of whole chia flour as food ingredient in the design of healthier fish meat commodities.展开更多
Partially de-oiled peanut meal flour (DPMF) was blended with wheat flour for making biscuits. DPMF at 5, 10, 15 and 20% was used to partially replace wheat flour in biscuits formulation and biscuits thus made were eva...Partially de-oiled peanut meal flour (DPMF) was blended with wheat flour for making biscuits. DPMF at 5, 10, 15 and 20% was used to partially replace wheat flour in biscuits formulation and biscuits thus made were evaluated for nutri- tional composition, physical characteristics and sensory quality. Chemical analysis of DPMF showed 30.26% crude protein, 10.1% crude fat and 43.65% carbohydrates. The protein content increased nearly 1.5 times in biscuits as a result of incorporated DPMF, coupled with increase in ash content. The force required for breaking biscuits decreased with DPMF addition. On a 9-point hedonic scale, the highest overall acceptability score of 8.6 was obtained with 5% fortifi- cation, which was similar to control (8.8). Results demonstrated that biscuits made up of 15% DPMF exhibited all the values within an acceptable range.展开更多
基金This work was supported by the Major Program of Guangdong Basic andApplied Research,China(2019B030302006)the National Program onResearch and Development of Transgenic Plants of China(2016ZX08009-003)+1 种基金grants from the National Natural Science Foundationof China(31630063)the National Key Research and DevelopmentProgram of China(2016YFD0100600 and 2016YFD0100900).
文摘Phloem-feeding insects cause massive losses in agriculture and horticulture.Host plant resistance to phloem-feeding insects is often mediated by changes in phloem composition,which deter insect settling and feeding and decrease viability.Here,we report that rice plant resistance to the phloem-feeding brown planthopper(BPH)is associated with fortification of the sclerenchyma tissue,which is located just beneath the epidermis and a cell layer or two away from the vascular bundle in the rice leaf sheath.We found that BPHs prefer to feed on the smooth and soft region on the surface of rice leaf sheaths called the long-cell block.We identified Bph30 as a rice BPH resistance gene that prevents BPH stylets from reaching the phloem due to the fortified sclerenchyma.Bph30 is strongly expressed in sclerenchyma cells and enhances cellulose and hemicellulose synthesis,making the cell walls stiffer and sclerenchyma thicker.The structurally fortified sclerenchyma is a formidable barrier preventing BPH stylets from penetrating the leaf sheath tissues and arriving at the phloem to feed.Bph30 belongs to a novel gene family,encoding a protein with two leucine-rich domains.Another member of the family,Bph40,also conferred resistance to BPH.Collectively,the fortified sclerenchyma-mediated resistance mechanism revealed in this study expands our understanding of plant-insect interactions and opens a new path for controlling planthoppers in rice.
文摘Wheat germ is reckoned valuable healthful functional food. The present investigation was performed to assess nutritional status of wheat biscuits and wheat germ fortified biscuits. Study included determination of gross chemical composition, caloric value, minerals (Mn, Ca, Fe, Cu, P, Na and K), vitamins (C, Folic acid, A, and E), and amino acid composition of wheat biscuits and 15%, 20% wheat germ fortified biscuits. Likewise physical and sensory characteristics of studied biscuits were assessed. The data revealed that 20% wheat germ fortified biscuits proved to be nutritious functional healthful food. It improved both physical, sensory characteristics and recorded the highest crude protein (12.20%), crude fiber (2%), and the least fat (9.63%), moisture (3.01%), and caloric value (436.31 Kcal/100g). While it recorded the highest Mn and Cu contents as well as increased vitamins C, Folic acid, A, and E. Besides, 20% wheat germ fortified biscuits increased all the eight essential amino acids contents resulting in an improvement of the nutritive value of wheat biscuits. Therefore it could be recommended for caloric reduced diets for obese and overweight persons. Likewise, it should be increasing interest as an ingredient in the industry as functional and healthy foods formulations as biscuits, bread and cakes.
文摘Parboiled rice production accounts for nearly half of the world’s rice production. Its markets and consumer base are firmly established in South Asia and Africa where Fe-deficient populations are mostly concentrated. Our research group has pioneered the technology of Fe-fortification in parboiled rice and demonstrated its feasibility in significantly increasing Fe concentration in the endosperm (white rice) and its bioavailability in rice based diet. Fortification with Fe-EDTA during parboiling resulted in 10 to 50 folds increase in grain Fe concentration, depending on the grain properties among different rice varieties. However, the broken rice of Fe-fortified parboiled rice contained 5 times the Fe concentration of the full grain, which is often bought and consumed by people in low income category. The bioavailability of the fortified Fe is closely correlated with increasing Fe concentration in white rice (r = 0.90, p 50% to almost 100%, despite repeated rinsing before cooking depending on rice varieties. Perls’ Prussian blue staining and prolonged polishing showed that the in vitro Fe penetrated into the interior of the endosperm. Fortification at the rate up to 250 mg Fe kg–1 paddy rice has no deleterious effects on appearance, color and sensory quality and overall acceptance by parboiled rice consumers. It increased Fe concentration up to 27 mg Fe kg–1 of in white rice, compared with 5 mg Fe kg–1 in unfortified parboiled and raw white rice. As a result, we can conclude that parboiled rice is a ready and effective tool for improving Fe nutrition of rice consumers in these regions.
文摘In this paper, the effect of the addition of whole chia flour and water at cooked fish burgers on yield, water and fat retention, n-3 fatty acids content and oxidative stability were studied. The results showed that 94% of yield, 92% of water retention and 97% of fat retention were achieved with the addition of 5.92 g of whole chia flour and 15 g of water per 100 g of burger. The n-3 fatty content increased from 704.57 ± 21.66 mg to 1551.71 ± 47.71 mg/100g of cooked burger when the chia flour was added, enhancing nutritional quality indices of lipid. A good oxidative stability, with minimum formation of conjugated dienes, hydroperoxides and thiobarbituric acid reactive substances during 30 days frozen storage was obtained too, probably due to the presence of polyphenolic compounds with antiradical activity and reducing power in the fibrous fraction of the flour chia. The results from the present study highlight remarkable technological applications of whole chia flour as food ingredient in the design of healthier fish meat commodities.
文摘Partially de-oiled peanut meal flour (DPMF) was blended with wheat flour for making biscuits. DPMF at 5, 10, 15 and 20% was used to partially replace wheat flour in biscuits formulation and biscuits thus made were evaluated for nutri- tional composition, physical characteristics and sensory quality. Chemical analysis of DPMF showed 30.26% crude protein, 10.1% crude fat and 43.65% carbohydrates. The protein content increased nearly 1.5 times in biscuits as a result of incorporated DPMF, coupled with increase in ash content. The force required for breaking biscuits decreased with DPMF addition. On a 9-point hedonic scale, the highest overall acceptability score of 8.6 was obtained with 5% fortifi- cation, which was similar to control (8.8). Results demonstrated that biscuits made up of 15% DPMF exhibited all the values within an acceptable range.
