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FLO6 is involved in starch synthesis by interacting with SSIVb and GBSS in rice. Starch synthesized and stored in plastids including chloroplasts and amyloplasts plays a vital role in plant growth and provides the major energy for human diet. However, the molecular mechanisms by which regulate starch synthesis remain largely unknown. In this study, we identified and characterized a rice floury endosperm mutant M39, which exhibited defective starch granule formation in pericarp and endosperm, accompanied by the decreased starch content and amylose content. The abnormal starch accumulation in M39 pollen grains caused a significant decrease in plant fertility. Chloroplasts in M39 leaves contained no or only one large starch granule. Positional cloning combined with complementary experiment demonstrated that the mutant phenotypes were restored by the FLOURY ENDOSPERM6 (FLO6). FLO6 was generally expressed in various tissues, including leaf, anther and developing endosperm. FLO6 is a chloroplast and amyloplast-localized protein that is able to bind to starch by its carbohydrate-binding module 48 (CBM48) domain. Interestingly, we found that FLO6 interacted with starch synthase IVb (SSIVb) and granule-bound starch synthase (GBSSI and GBSSII). Together, our results suggested that FLO6 plays a critical role in starch synthesis through cooperating with several starch synthesis enzymes throughout plant growth and development.
Long Zhang; Ning Li; Jing Zhang; Linglong Zhao; Jiajing Qiu; Cunxu Wei. The CBM48 domain-containing protein FLO6 regulates starch synthesis by interacting with SSIVb and GBSS in rice. Plant Molecular Biology 2021, 1 -19.
AMA StyleLong Zhang, Ning Li, Jing Zhang, Linglong Zhao, Jiajing Qiu, Cunxu Wei. The CBM48 domain-containing protein FLO6 regulates starch synthesis by interacting with SSIVb and GBSS in rice. Plant Molecular Biology. 2021; ():1-19.
Chicago/Turabian StyleLong Zhang; Ning Li; Jing Zhang; Linglong Zhao; Jiajing Qiu; Cunxu Wei. 2021. "The CBM48 domain-containing protein FLO6 regulates starch synthesis by interacting with SSIVb and GBSS in rice." Plant Molecular Biology , no. : 1-19.
The nitrogen (N) influences the growth of sweet potato. However, it is unclear whether the different levels of N can affect starch physicochemical properties. In this study, 9 different colored-fleshed sweet potato varieties were planted in the same field with additional N fertilizer treatment of 0, 15 and 30 kg/ha. The physicochemical properties of starches from root tubers were measured. With increasing N level, the amylose content decreased in yellow-fleshed variety Sushu 16 and increased in white-fleshed variety Sushu 29 and purple-fleshed varieties Ningzishu 1 and 4, but did not significantly change in other varieties. The starch size decreased in purple-fleshed variety Ningzishu 1 and white-fleshed varieties Sushu 28 and Sushu 29 with increasing N treatment, but first increased then decreased in yellow-fleshed variety Sushu 16 and first decreased then increased in white-fleshed variety Sushu 24 and yellow-fleshed variety Sushu 25. The different levels of N treatment had no influence on protein content, crystalline structure, and gelatinization enthalpy of starch. The effects of N treatment on gelatinization temperatures and pasting viscosities of starches were determined by varieties and genotype backgrounds of sweet potato. The PLSR and PLS-DA were also carried out based on structural, thermal, and pasting parameters of starches.
Ke Guo; Xiaofeng Bian; Zhaodong Jia; Long Zhang; Cunxu Wei. Effects of nitrogen level on structural and functional properties of starches from different colored-fleshed root tubers of sweet potato. International Journal of Biological Macromolecules 2020, 164, 3235 -3242.
AMA StyleKe Guo, Xiaofeng Bian, Zhaodong Jia, Long Zhang, Cunxu Wei. Effects of nitrogen level on structural and functional properties of starches from different colored-fleshed root tubers of sweet potato. International Journal of Biological Macromolecules. 2020; 164 ():3235-3242.
Chicago/Turabian StyleKe Guo; Xiaofeng Bian; Zhaodong Jia; Long Zhang; Cunxu Wei. 2020. "Effects of nitrogen level on structural and functional properties of starches from different colored-fleshed root tubers of sweet potato." International Journal of Biological Macromolecules 164, no. : 3235-3242.
Rice mutants with altered starch components and properties are important genetic resources in rice breeding programmes. In this study, 44 mutants with altered starch components were screened from 135 rice mutants with opaque kernels using a starch–iodine absorption spectrum method, and nine mutants from them were further selected for investigating their starch properties and kernel appearance quality. The results showed that the iodine absorption spectrum parameters, OD620, OD620/550, and λmax, could reflect the changes of starch components in rice mutants, and had significantly positive relationships with amylose content and negative relationships with the proportion of short branch-chains of amylopectin. The endosperm starches from nine mutants all showed A-type crystalline structure and similar short-range ordered structure, but had different relative crystallinities. The changes of starch components in mutants not only resulted in the different gelatinization properties of starch but also changed the appearance quality of brown rice kernels. This study provided abundant genetic plants for studying the molecular mechanism of starch synthesis and the quality regulation of rice kernels.
Shun Zhang; Zheng Li; Lingshang Lin; Long Zhang; Cunxu Wei. Starch Components, Starch Properties and Appearance Quality of Opaque Kernels from Rice Mutants. Molecules 2019, 24, 4580 .
AMA StyleShun Zhang, Zheng Li, Lingshang Lin, Long Zhang, Cunxu Wei. Starch Components, Starch Properties and Appearance Quality of Opaque Kernels from Rice Mutants. Molecules. 2019; 24 (24):4580.
Chicago/Turabian StyleShun Zhang; Zheng Li; Lingshang Lin; Long Zhang; Cunxu Wei. 2019. "Starch Components, Starch Properties and Appearance Quality of Opaque Kernels from Rice Mutants." Molecules 24, no. 24: 4580.
Three rice varieties, Te-qing (TQ), Wu-xiang 9915 (WX) and Guang-ling-xiang-nuo (GLXN) with different amylose contents, and their derived lines with inhibition of starch branching enzyme I and IIb (SBEI/IIb) (GLXN-, WX- and TQ-SBEI/IIb–) were used to investigate and compare the starch ordered structure and component accumulation in developing kernels. The starches in developing kernels of TQ, WX and GLXN all showed a typical A-type crystallinity and had similar short-range ordered structure, but their relative crystallinities gradually decreased in TQ and WX and had no significant change in GLXN with kernel development. For wild-type rices, starch components gradually increased in developing kernels. With inhibition of SBEI/IIb, the accumulation of amylose and amylopectin long branch-chains in kernels was slightly affected, but amylopectin short branch-chains seriously decreased, resulting in a significantly lower dry weight and starch content in kernel. The B-type crystallinity in developing starch gradually accumulated with kernel development of TQ-, Wx- and GLXN-SBEI/IIb– lines. The inhibition of SBEI/IIb decreased the relative crystallinity but increased the short-range ordered structure of starches. The effects of inhibition of SBEI/IIb on starch ordered structure and component accumulation mainly appeared after 10 days after flowering, and were the most conspicuous for indica rice TQ. Though the inhibition of SBEI/IIb influenced the ordered structure and component accumulation of starch, the starch content and components in developing kernels all showed significantly positive correlations with kernel dry weight.
Lingshang Lin; Jun Huang; Long Zhang; Qiaoquan Liu; Cunxu Wei. Effects of inhibition of starch branching enzymes on starch ordered structure and component accumulation in developing kernels of rice. Journal of Cereal Science 2019, 91, 102884 .
AMA StyleLingshang Lin, Jun Huang, Long Zhang, Qiaoquan Liu, Cunxu Wei. Effects of inhibition of starch branching enzymes on starch ordered structure and component accumulation in developing kernels of rice. Journal of Cereal Science. 2019; 91 ():102884.
Chicago/Turabian StyleLingshang Lin; Jun Huang; Long Zhang; Qiaoquan Liu; Cunxu Wei. 2019. "Effects of inhibition of starch branching enzymes on starch ordered structure and component accumulation in developing kernels of rice." Journal of Cereal Science 91, no. : 102884.
Rice with low amylose content (AC) is popular due to the unique eating and cooking quality, but its transparency is poor. It is unclear why low AC rice has poor transparency until now. In this study, the transparency and microstructure of brown rice kernels were investigated in rices with different ACs. Chalkiness of endosperm resulted from the loosely packed starch granules, and existed in rice kernels with low and high moisture. However, dry kernels with low AC were opaque or dull due to the cavities in the center of starch granules, and could become transparent gradually with the increase of moisture. For rices with the same genetic background but different ACs, the cavity size was negatively correlated with AC, and the transparency of dry kernels was significantly correlated positively with AC and negatively with cavity size. The transparency of kernels was positively correlated with moisture of kernel, and the effect of moisture on transparency was significantly correlated positively with starch cavity size and negatively with kernel AC. The above results showed that the transparency of low AC rice was remarkably influenced by cavity size and AC of starch, and could be regulated through controlling the moisture of kernel.
Long Zhang; Linglong Zhao; Jing Zhang; Xiuling Cai; Qiaoquan Liu; Cunxu Wei. Relationships between transparency, amylose content, starch cavity, and moisture of brown rice kernels. Journal of Cereal Science 2019, 90, 102854 .
AMA StyleLong Zhang, Linglong Zhao, Jing Zhang, Xiuling Cai, Qiaoquan Liu, Cunxu Wei. Relationships between transparency, amylose content, starch cavity, and moisture of brown rice kernels. Journal of Cereal Science. 2019; 90 ():102854.
Chicago/Turabian StyleLong Zhang; Linglong Zhao; Jing Zhang; Xiuling Cai; Qiaoquan Liu; Cunxu Wei. 2019. "Relationships between transparency, amylose content, starch cavity, and moisture of brown rice kernels." Journal of Cereal Science 90, no. : 102854.
Mature endosperm was separated regionally into different parts in three rice cultivars, Te-qing (TQ), Wu-xiang 9915 (WX9915) and Guang-ling-xiang-nuo (GLXN), and their transgenic lines with inhibition of starch branching enzyme I and IIb (SBEI/IIb−). Within the three wild-type cultivars, starches from endosperm different regions showed similar molecular and crystalline structures. However, in rices with inhibition of SBEs, amylopectin short branch-chain content and branching degree gradually decreased, but amylopectin B3+ chain content and average chain length increased gradually from the interior to exterior of endosperm. The amylose content gradually increased from the interior to exterior of endosperm in TQ- and WX9915-SBEI/II− lines. From the interior to exterior of endosperm, starch changed gradually from CC- to CB-type in TQ-SBEI/II− line and from CA- to CC-type in GLXN-SBEI/II– line, and remained CA-type in WX9915-SBEI/II– line. These results provided some information for quality breeding and utilizations of rice with inhibition of SBE.
Lingshang Lin; Jun Huang; Long Zhang; Changquan Zhang; Qiaoquan Liu; Cunxu Wei. Effects of inhibiting starch branching enzymes on molecular and crystalline structures of starches from endosperm different regions in rice. Food Chemistry 2019, 301, 125271 .
AMA StyleLingshang Lin, Jun Huang, Long Zhang, Changquan Zhang, Qiaoquan Liu, Cunxu Wei. Effects of inhibiting starch branching enzymes on molecular and crystalline structures of starches from endosperm different regions in rice. Food Chemistry. 2019; 301 ():125271.
Chicago/Turabian StyleLingshang Lin; Jun Huang; Long Zhang; Changquan Zhang; Qiaoquan Liu; Cunxu Wei. 2019. "Effects of inhibiting starch branching enzymes on molecular and crystalline structures of starches from endosperm different regions in rice." Food Chemistry 301, no. : 125271.
Large and small granules were separated from C-type starches of four Chinese chestnut varieties growing in the same environment. They had similar amylose contents from 17.7% to 20.2% and showed C-type crystallinity. The large granules had relative crystallinity from 19.2% to 20.3%, ordered degree from 0.686 to 0.706, and lamellar peak intensity from 233.2 to 267.1, but small granules had relative crystallinity from 16.2% to 18.2%, ordered degree from 0.635 to 0.663, and lamellar peak intensity from 201.6 to 213.1. The gelatinization peak temperatures ranged from 62.6 to 65.7 °C in large granules but from 60.3 to 61.7 °C in small granules, and enthalpy variation did from 12.5 to 13.7 J/g in large granules but from 10.1 to 11.7 J/g in small granules. Both large and small granules showed biphasic hydrolysis. Though small granules had significantly higher hydrolysis rate than large granules, but they had similar total hydrolysis extent during whole hydrolysis. The granule size had significantly positive relationships with relative crystallinity, ordered degree, lamellar peak intensity, and gelatinization temperature and enthalpy variation, but was negatively correlated to hydrolysis rate. The principal component analysis was conducted to reveal the interrelationships among different starch properties and the variations among different starches.
Tianxiang Liu; Mingxuan Ma; Ke Guo; Guanglong Hu; Long Zhang; Cunxu Wei. Structural, thermal, and hydrolysis properties of large and small granules from C-type starches of four Chinese chestnut varieties. International Journal of Biological Macromolecules 2019, 137, 712 -720.
AMA StyleTianxiang Liu, Mingxuan Ma, Ke Guo, Guanglong Hu, Long Zhang, Cunxu Wei. Structural, thermal, and hydrolysis properties of large and small granules from C-type starches of four Chinese chestnut varieties. International Journal of Biological Macromolecules. 2019; 137 ():712-720.
Chicago/Turabian StyleTianxiang Liu; Mingxuan Ma; Ke Guo; Guanglong Hu; Long Zhang; Cunxu Wei. 2019. "Structural, thermal, and hydrolysis properties of large and small granules from C-type starches of four Chinese chestnut varieties." International Journal of Biological Macromolecules 137, no. : 712-720.
Chestnut is a popular food in many countries and is also an important starch source. In previous studies, physicochemical properties of starches have been compared among different Chinese chestnut varieties growing under different conditions. In this study, nine Chinese chestnut varieties from the same farm were investigated for starch physicochemical properties to exclude the effects of growing conditions. The dry kernels had starch contents from 42.7 to 49.3%. Starches from different varieties had similar morphologies and exhibited round, oval, ellipsoidal, and polygonal shapes with a central hilum and smooth surface. Starch had bimodal size distribution and the volume-weighted mean diameter ranged from 7.2 to 8.2 μm among nine varieties. The starches had apparent amylose contents from 23.8 to 27.3% but exhibited the same C-type crystalline structure and similar relative crystallinity, ordered degree, and lamellar structure. The gelatinization onset, peak, and conclusion temperatures ranged from 60.4 to 63.9 °C, from 64.8 to 68.3 °C, and from 70.5 to 74.5 °C, respectively, among nine starches; and the peak, hot, breakdown, final, and setback viscosities ranged from 5524 to 6505 mPa s, from 3042 to 3616 mPa s, from 2205 to 2954 mPa s, from 4378 to 4942 mPa s, and from 1326 to 1788 mPa s, respectively. The rapidly digestible starch, slowly digestible starch, and resistant starch ranged from 2.6 to 3.7%, from 5.7 to 12.7%, and from 84.4 to 90.7%, respectively, for native starch, and from 79.6 to 89.5%, from 1.3 to 3.8%, and from 7.1 to 17.4%, respectively, for gelatinized starch.
Long Zhang; Tianxiang Liu; Guanglong Hu; Ke Guo; Cunxu Wei. Comparison of Physicochemical Properties of Starches from Nine Chinese Chestnut Varieties. Molecules 2018, 23, 3248 .
AMA StyleLong Zhang, Tianxiang Liu, Guanglong Hu, Ke Guo, Cunxu Wei. Comparison of Physicochemical Properties of Starches from Nine Chinese Chestnut Varieties. Molecules. 2018; 23 (12):3248.
Chicago/Turabian StyleLong Zhang; Tianxiang Liu; Guanglong Hu; Ke Guo; Cunxu Wei. 2018. "Comparison of Physicochemical Properties of Starches from Nine Chinese Chestnut Varieties." Molecules 23, no. 12: 3248.
Green banana fruit is an important starch resource that consists of flesh and peel. The physicochemical properties of flesh starch have been widely studied; however, those of peel starch have hardly been studied, leading to the waste of peel. In this study, the physicochemical properties of the starches from the flesh and peel of green banana fruit were investigated and compared. The dry flesh and peel had 69.5% and 22.6% starch content, respectively. The starch had oval and irregular granules with eccentric hila. Their starches had similar bimodal size distribution; the volume-weighted mean diameter was approximate 17 μm, and the peel starch had a slightly smaller granule size than the flesh starch. The maximum absorption wavelength was higher in peel starch than in flesh starch. The apparent amylose content of flesh and peel starch was 21.3% and 25.7%, respectively. The flesh and peel starches both exhibited B-type crystalline structures and had similar relative crystallinity, short-range ordered degrees, and lamellar structures. The swelling power was similar between flesh and peel starches, but the water solubility was higher in peel starch than in flesh starch at 95 °C. The peel starch had a higher gelatinization temperature than flesh starch, but their gelatinization temperature range and enthalpy were similar. Both flesh and peel starches showed a diphasic hydrolysis dynamic, but peel starch had higher resistance to porcine pancreatic α-amylase hydrolysis than flesh starch. The contents of rapidly digestible starch, slowly digestible starch, and the resistant starch of flesh and peel were 1.7%, 4.3%, 94.1% and 1.4%, 3.4%, 95.2%, respectively, for native starch, and 73.0%, 5.1%, 21.9%, and 72.3%, 4.5%, 23.2%, respectively, for gelatinized starch.
Zheng Li; Ke Guo; Lingshang Lin; Wei He; Long Zhang; Cunxu Wei. Comparison of Physicochemical Properties of Starches from Flesh and Peel of Green Banana Fruit. Molecules 2018, 23, 2312 .
AMA StyleZheng Li, Ke Guo, Lingshang Lin, Wei He, Long Zhang, Cunxu Wei. Comparison of Physicochemical Properties of Starches from Flesh and Peel of Green Banana Fruit. Molecules. 2018; 23 (9):2312.
Chicago/Turabian StyleZheng Li; Ke Guo; Lingshang Lin; Wei He; Long Zhang; Cunxu Wei. 2018. "Comparison of Physicochemical Properties of Starches from Flesh and Peel of Green Banana Fruit." Molecules 23, no. 9: 2312.
Different-colored sweet potatoes have different contents of pigments and phenolic compounds in their root tubers, which influence the isolation of starch. It is important to justify the identification of the most suitable isolation medium of starch from different colored root tubers. In this study, starches were isolated from root tubers of purple, yellow and white sweet potatoes using four different extraction media, including H2O, 0.5% Na2S2O5, 0.2% NaOH, and both 0.5% Na2S2O5 and 0.2% NaOH. Their structural and functional properties were investigated and compared among different extraction media. The results showed that the granule size, apparent amylose content, lamellar peak intensity, thermal properties, and pasting properties were different among different-colored sweet potatoes due to their different genotype backgrounds. The four extraction media had no significant effects on starch structural properties, including apparent amylose content, crystalline structure, ordered degree, and lamellar peak intensity, except that the NaOH and Na2S2O5 treatment were able to increase the whiteness of purple and yellow sweet potato starches. The different extraction media had some effects on starch functional properties, including thermal properties, swelling power, water solubility, and pasting properties. The above results indicated that the H2O was the most suitable extraction medium to simply and fast isolate starch from root tubers of different-colored sweet potatoes.
Ahui Xu; Ke Guo; Tianxiang Liu; Xiaofeng Bian; Long Zhang; Cunxu Wei. Effects of Different Isolation Media on Structural and Functional Properties of Starches from Root Tubers of Purple, Yellow and White Sweet Potatoes. Molecules 2018, 23, 2135 .
AMA StyleAhui Xu, Ke Guo, Tianxiang Liu, Xiaofeng Bian, Long Zhang, Cunxu Wei. Effects of Different Isolation Media on Structural and Functional Properties of Starches from Root Tubers of Purple, Yellow and White Sweet Potatoes. Molecules. 2018; 23 (9):2135.
Chicago/Turabian StyleAhui Xu; Ke Guo; Tianxiang Liu; Xiaofeng Bian; Long Zhang; Cunxu Wei. 2018. "Effects of Different Isolation Media on Structural and Functional Properties of Starches from Root Tubers of Purple, Yellow and White Sweet Potatoes." Molecules 23, no. 9: 2135.
Starch, as a main energy storage substance, plays an important role in plant growth and human life. Despite the fact that several enzymes and regulators involved in starch biosynthesis have been identified, the regulating mechanism of starch synthesis is still unclear. In this study, we isolated a rice floury endosperm mutant M14 from a mutant pool induced by 60Co. Both total starch content and amylose content in M14 seeds significantly decreased, and starch thermal and pasting properties changed. Compound starch granules were defected in the floury endosperm of M14 seeds. Map-based cloning and a complementation test showed that the floury endosperm phenotype was determined by a gene of OsPPDKB, which encodes pyruvate orthophosphate dikinase (PPDK, EC 2.7.9.1). Subcellular localization analysis demonstrated that PPDK was localized in chloroplast and cytoplasm, the chOsPPDKB highly expressed in leaf and leaf sheath, and the cyOsPPDKB constitutively expressed with a high expression in developing endosperm. Moreover, the expression of starch synthesis-related genes was also obviously altered in M14 developing endosperm. The above results indicated that PPDK played an important role in starch metabolism and structure in rice endosperm.
Long Zhang; Linglong Zhao; Lingshang Lin; Lingxiao Zhao; Qiaoquan Liu; Cunxu Wei. A Novel Mutation of OsPPDKB, Encoding Pyruvate Orthophosphate Dikinase, Affects Metabolism and Structure of Starch in the Rice Endosperm. International Journal of Molecular Sciences 2018, 19, 2268 .
AMA StyleLong Zhang, Linglong Zhao, Lingshang Lin, Lingxiao Zhao, Qiaoquan Liu, Cunxu Wei. A Novel Mutation of OsPPDKB, Encoding Pyruvate Orthophosphate Dikinase, Affects Metabolism and Structure of Starch in the Rice Endosperm. International Journal of Molecular Sciences. 2018; 19 (8):2268.
Chicago/Turabian StyleLong Zhang; Linglong Zhao; Lingshang Lin; Lingxiao Zhao; Qiaoquan Liu; Cunxu Wei. 2018. "A Novel Mutation of OsPPDKB, Encoding Pyruvate Orthophosphate Dikinase, Affects Metabolism and Structure of Starch in the Rice Endosperm." International Journal of Molecular Sciences 19, no. 8: 2268.
The molecular structural parameters of six normal rice starches with different amylose contents were investigated through their iodine absorption spectra and gel permeation chromatography of fully branched and debranched starches. The thermal and digestion properties of starches were also determined and their relationships with molecular structural parameters were analyzed. Results showed that the molecular structural parameters of maximum absorption wavelength, blue value (BV), optical density 620 nm/550 nm (OD 620/550), amylose, intermediate component, and amylopectin, including its short branch-chains, long branch-chains, and branching degree, had high correlation in different determining methods. The intermediate component of starch was significantly positively related to amylose and negatively related to amylopectin, and the amylopectin branching degree was significantly positively related to amylopectin content and negatively related to amylose content. The gelatinization temperatures and enthalpy of native starch were significantly positively related to BV, OD 620/550, and amylose content and negatively related to amylopectin short branch-chains. The gelatinization temperatures and enthalpy of retrograded starch were significantly negatively related to amylopectin branching degree. The digestions of gelatinized and retrograded starches were significantly negatively related to the BV, OD 620/550, amylose, and intermediate component and positively related to amylopectin and its short branch-chains and branching degree.
Lingshang Lin; Qing Zhang; Long Zhang; Cunxu Wei. Evaluation of the Molecular Structural Parameters of Normal Rice Starch and Their Relationships with Its Thermal and Digestion Properties. Molecules 2017, 22, 1526 .
AMA StyleLingshang Lin, Qing Zhang, Long Zhang, Cunxu Wei. Evaluation of the Molecular Structural Parameters of Normal Rice Starch and Their Relationships with Its Thermal and Digestion Properties. Molecules. 2017; 22 (9):1526.
Chicago/Turabian StyleLingshang Lin; Qing Zhang; Long Zhang; Cunxu Wei. 2017. "Evaluation of the Molecular Structural Parameters of Normal Rice Starch and Their Relationships with Its Thermal and Digestion Properties." Molecules 22, no. 9: 1526.