UDP-glycosyltransferases (UGTs) are major phase II detoxification enzymes that catalyze the transfer of glycosyl residues from activated nucleotide sugars to acceptor hydrophobic molecules and play very important roles in the biotransformation of various endogenous and exogenous compounds. Our previous studies demonstrated that UGTs participated in the detoxification of insecticides in Aphis gossypii. However, the potential roles of UGTs in A. gossypii resistance to sulfoxaflor are still unclear. In this study, two inhibitors of UGT enzymes, sulfinpyrazone and 5-nitrouracil, significantly increased the toxicity of sulfoxaflor to a resistant strain of A. gossypii, whereas there were no synergistic effects in the susceptible strain. Based on the transcriptome sequencing results, the expression levels of 15 UGTs were analyzed by quantitative real-time PCR, and we found that seven UGT genes were highly over-expressed in a sulfoxaflor-resistant strain compared to the susceptible strain, including UGT344B4, UGT344C5, UGT344A11, UGT344A14, and UGT344L2. Further suppressing the expression of UGT344B4, UGT344C5, and UGT344A11 by RNA interference significantly increased the sensitivity of resistant aphids to sulfoxaflor, indicating that the overexpression of UGT genes is potentially associated with sulfoxaflor resistance. These results could provide valuable information for further understanding the mechanisms of insecticide resistance.

This study added two types of resistant dextrin (RD), i.e., Bailong (BL) and Luo Gaite (LGT)) to a Japonica (cv. RXY) and an early indica (cv. IP44) rice during cooking and analysed the functional and structural properties of the cooked rice. Compared with no RD addition, 3–10% RD addition induced a declinein cooking time and an incrementin gruel solid loss. Further, 3–10% RD addition increased the hardness, chewiness, and springiness of cooked rice but decreased the cohesiveness. With increases in the added RD amount, the smell, structural appearance, palatability, taste, cool rice texture, and total score of the cooked rice all increased; the peak time and pasting temperature increased, but the peak, final, breakdown, and setback viscosities all significantly decreased. The enthalpy, conclusion temperature of gelatinisation, and gelatinisation peak width and height all decreased with increasing RD amount, but the peak temperature of gelatinisation increased. The addition of 3–7% RD did not change amylopectin ageing, but 10% RD significantly increased amylopectin ageing. RD addition reduced the protein weakness degree and starch breakdown torque of rice doughbut appeared to increase the amorphous and crystalline regions of cooked rice. The addition of 10% BL or LGT induced the formation of α-helix and random coil secondary protein structures in cooked rice, with optimal cooking properties and total sensory score. Microstructure analysis further showed that low-viscous RD induced the formation of new gel-like structures. In conclusion, 3–10% RD addition in cooking rice decreases amylose recrystallisation, weakens the protein structure, and induces new gel-like structures, enhancing the hardness, chewiness, adhesiveness, springiness, and sensory score of cooked rice. This study is useful for developing functionalcooked rice.

Common buckwheat and Tartary buckwheat are gluten-free pseudocereals with promising nutritional benefits; however, their poor dough functionality limits commercial noodle applications. This study evaluated six formulations: buckwheat flour with 12% added gluten, and blends consisting of 50% buckwheat (either common or Tartary) with 50% high-gluten wheat flour with an additional 6% or 12% gluten. The dough properties, rheological behaviors, moisture distributions, pasting properties of the flours, as well as the cooking performance and textural attributes of the resulting noodles, were systematically compared. Results showed that adding wheat flour and gluten markedly improved dough stability, particularly for Tartary buckwheat, which initially exhibited very weak structure. All doughs behaved as viscoelastic solids. For common buckwheat blends, the lower gluten level (6%) produced higher G′ and G″ than 12% level. Tartary buckwheat blends showed a positive correlation between gluten addition and viscoelastic moduli. Water was predominantly weakly bound, and Tartary buckwheat doughs retained more total bound water than common buckwheat doughs. Tartary buckwheat flours exhibited higher peak, final, and setback viscosities than common buckwheat blends. Tartary buckwheat noodles containing 50% wheat flour and 12% added gluten achieved superior cooking performance and textural attributes. These findings provide a practical strategy for producing high-quality buckwheat noodles.