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UV-B signalling in rice: Response identification, gene expression profiling and mutant isolation
Get PDFResponses of rice seedlings to UV-B radiation (UV-B) were investigated, aiming to establish rice as a model plant for UV-B signalling studies. The growth of japonica rice coleoptiles, grown under red light, was inhibited by brief irradiation with UV-B, but not with blue light. The effective UV-B fluences (10−1-103 μmol m−2) were much lower than those reported in Arabidopsis. The response was much less in indica rice cultivars and its extent varied among Oryza species. We next identified UV-B-specific anthocyanin accumulation in the first leaf of purple rice and used this visible phenotype to isolate mutants. Some isolated mutants were further characterized, and one was found to have a defect in the growth response. Using microarrays, we identified a number of genes that are regulated by low-fluence-rate UV-B in japonica coleoptiles. Some up-regulated genes were analysed by real-time PCR for UV-B specificity and the difference between japonica and indica. More than 70% of UV-B-regulated rice genes had no homologs in UV-B-regulated Arabidopsis genes. Many UV-B-regulated rice genes are related to plant hormones and especially to jasmonate biosynthetic and responsive genes in apparent agreement with the growth response. Possible involvement of two rice homologs of UVR8, a UV-B photoreceptor, is discussed
Species Diversity and Community Structure of Fruit Trees in Pumonean at Siberut, Mentawai Islands, Indonesia
No full textSpecies Diversity and Community Structure of Fruit Trees in Pumonean at
Siberut, Mentawai Islands, Indonesi
Quality of fermented goat milk with carrot juice during cold storage
Get PDFThe purpose of this research was to determine the effect of storage duration in
refrigerator temperature on moisture content, pH, and antioxidant activity of fermented goat
milk (Lactobacillus fermentum PE2) with the addition of carrot juice. The experiment used a
completely randomized design with 5 treatments of goat milk fermentation at the refrigerator
temperature of 0, 5, 10, 15, and 20 days with 4 replications. The results showed that the storage
duration at a refrigerator temperature had a significant effect (P<0.05) on the antioxidant
activity but no noticeable effect (P>0.05) on the moisture content and pH. Goat milk
fermentation with Lactobacillus fermentum PE2 can maintain quality until 20 days at a
refrigerator temperature with the moisture content 81.32%, pH 4.48, and antioxidant activity
23.50%