著者

Tatsuro Suzuki Toshikazu Morishita Yuji Mukasa Shigenobu Takigawa Satoshi Yokota Koji Ishiguro Takahiro Noda

出版者

日本育種学会

雑誌

Breeding Science (ISSN:13447610)

巻号頁・発行日

vol.64, no.4, pp.344-350, 2014 (Released:2015-01-10)

参考文献数

30

被引用文献数

7 52

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Here, we developed a new Tartary buckwheat cultivar ‘Manten-Kirari’, whose flour contains only trace amounts of rutinosidase and lacked bitterness. The trace-rutinosidase breeding line ‘f3g-162’ (seed parent), which was obtained from a Nepalese genetic resource, was crossed with ‘Hokkai T8’ (pollen parent), the leading variety in Japan, to improve its agronomic characteristics. The obtained progeny were subjected to performance test. ‘Manten-Kirari’ had no detectable rutinosidase isozymes in an in-gel detection assay and only 1/266 of the rutinosidase activity of ‘Hokkai T8’. Dough prepared from ‘Manten-Kirari’ flour contained almost no hydrolyzed rutin, even 6 h after the addition of water, whereas the rutin in ‘Hokkai T8’ dough was completely hydrolyzed within 10 min. In a sensory evaluation of the flour from the two varieties, nearly all panelists detected strong bitterness in ‘Hokkai T8’, whereas no panelists reported bitterness in ‘Manten-Kirari’. This is the first report to describe the breeding of a Tartary buckwheat cultivar with reduced rutin hydrolysis and no bitterness in the prepared flour. Notably, the agronomic characteristics of ‘Manten-Kirari’ were similar to those of ‘Hokkai T8’, which is the leading variety in Japan. Based on these characteristics, ‘Manten-Kirari’ is a promising for preparing non-bitter, rutin-rich foods.

著者

Mariko Ohnuma Kosuke Ito Karin Hamada Ami Takeuchi Kenji Asano Takahiro Noda Akira Watanabe Akiko Hokura Hiroshi Teramura Fuminori Takahashi Hiromi Mutsuro-Aoki Koji Tamura Hiroaki Shimada

出版者

Japanese Society for Plant Biotechnology

雑誌

Plant Biotechnology (ISSN:13424580)

巻号頁・発行日

vol.40, no.3, pp.219-227, 2023-09-25 (Released:2023-09-25)

参考文献数

34

被引用文献数

2

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Glucose chains in starch are phosphorylated and contribute to structural stabilization. Phosphate groups contained in starch also play a role in retaining moisture. α-Glucan water dikinase 1 (GWD1) is involved in the phosphorylation of glucose chains in starch. In this study, we generated potato mutants of the GWD1 gene using the CRISPR/dMac3-Cas9 system. Observation of the phenotypes of the GWD1-deficient mutants revealed their physiological roles in tuber starch formation. The 4-allele mutants showed growth retardation and a delay in tuber formation. A significant decrease in phosphorus content was detected in the tuber starch of the gwd1 mutant. This mutant starch showed a higher amylose content than the wild-type starch, whereas its gelatinization temperature was slightly lower than that of the WT starch. The peak viscosity of the mutant starch was lower than that of the WT starch. These observations revealed that the starch of the gwd1 mutants had peculiar and unique properties compared to those of WT, sbe3 and gbss1 mutant starches. The amount of tissue-released water due to freeze–thawing treatment was determined on tubers of the gwd1 mutant and compared with those of WT and the other mutants. Significantly less water loss was found in the gwd1, sbe3 and gbss1 mutant tubers than in the WT tubers. Our results indicate that the GWD1 gene is not only important for potato growth, but also largely effective for the traits of tuber starch.

著者

Ryszard Zamorski Kei’ichi Baba Takahiro Noda Rimpei Sawada Kana Miyata Takao Itoh Hanae Kaku Naoto Shibuya

出版者

Japanese Society for Plant Biotechnology

雑誌

Plant Biotechnology (ISSN:13424580)

巻号頁・発行日

vol.40, no.4, pp.321-336, 2023-12-25 (Released:2023-12-25)

参考文献数

85

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Plant cell wall plays important roles in the regulation of plant growth/development and affects the quality of plant-derived food and industrial materials. On the other hand, genetic variability of cell wall structure within a plant species has not been well understood. Here we show that the endosperm cell walls, including both starchy endosperm and aleurone layer, of rice grains with various genetic backgrounds are clearly classified into two groups depending on the presence/absence of β-1,4-linked glucomannan. All-or-none distribution of the glucomannan accumulation among rice varieties is very different from the varietal differences of arabinoxylan content in wheat and barley, which showed continuous distributions. Immunoelectron microscopic observation suggested that the glucomannan was synthesized in the early stage of endosperm development, but the synthesis was down-regulated during the secondary thickening process associated with the differentiation of aleurone layer. Significant amount of glucomannan in the cell walls of the glucomannan-positive varieties, i.e., 10% or more of the starchy endosperm cell walls, and its close association with the cellulose microfibril suggested possible effects on the physicochemical/biochemical properties of these cell walls. Comparative genomic analysis indicated the presence of striking differences between OsCslA12 genes of glucomannan-positive and negative rice varieties, Kitaake and Nipponbare, which seems to explain the all-or-none glucomannan cell wall trait in the rice varieties. Identification of the gene responsible for the glucomannan accumulation could lead the way to clarify the effect of the accumulation of glucomannan on the agronomic traits of rice by using genetic approaches.

著者

Hiroaki Yamauchi Daijyu Yamada Daiki Murayama Dennis Marvin Santiago Yoshitake Orikasa Hiroshi Koaze Yoshiko Nakaura Naoyoshi Inouchi Takahiro Noda

出版者

Japanese Society for Food Science and Technology

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

vol.20, no.5, pp.1071-1078, 2014 (Released:2014-11-13)

参考文献数

33

被引用文献数

10 30

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White breads with Yudane dough (Yudane bread) were made from commercial hard flour by the no first fermentation method. Yudane dough was prepared by mixing boiling water and flour at a ratio of 1:1. The dough at 20 and 40% (w/w, flour base) was added to the total bread dough. In the Yudane bread making method, an extended final proof, lower dough gas retention and gassing power, as well as specific loaf volume were observed compared to conventional bread making (control) without Yudane dough. Also, the moisture content of the Yudane breads increased with increasing water absorption for bread making. The total and reducing saccharide and maltose contents in the water-soluble fraction of Yudane bread also increased with the volume of added Yudane dough. The Yudane breads were very soft just after baking, and the staling (temporal changes in hardness) and starch retrogradation of the breads were somewhat reduced compared to the control. Further, the breads showed generally larger cohesiveness, i.e., the index of bread elasticity. Kinetic analysis indicated reduced bread staling and starch retrogradation rates compared to control. The data showed that the slow staling and unique texture of the Yudane breads were mainly due to the high moisture content, saccharide contents, and flour amylases-modification of swollen and gelatinized starch in the breads, which was related to the higher water absorption and starch swelling and gelatinization levels of the added Yudane dough.

著者

Ami Takeuchi Mariko Ohnuma Hiroshi Teramura Kenji Asano Takahiro Noda Hiroaki Kusano Koji Tamura Hiroaki Shimada

出版者

Japanese Society for Plant Biotechnology

雑誌

Plant Biotechnology (ISSN:13424580)

巻号頁・発行日

vol.38, no.3, pp.345-353, 2021-09-25 (Released:2021-09-25)

参考文献数

31

被引用文献数

16

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The potato tuber starch trait is changed depending on the composition of amylose and amylopectin. The amount of amylopectin is determined by the activity of the starch branching enzymes SBE1, SBE2, and SBE3 in potato. SBE3, a homolog of rice BEI, is a major gene that is abundant in tubers. In this study, we created mutants of the potato SBE3 gene using CRISPR/Cas9 attached to the translation enhancer dMac3. Potato has a tetraploid genome, and a four-allele mutant of the SBE3 gene is desired. Mutations in the SBE3 gene were found in 89 of 126 transformants of potato plants. Among these mutants, 10 lines contained four mutant SBE3 genes, indicating that 8% efficiency of target mutagenesis was achieved. These mutants grew normally, similar to the wild-type plant, and yielded sufficient amounts of tubers. The potato starch in these tubers was similar to that of the rice BEI mutant. Western blot analysis revealed the defective production of SBE3 in the mutant tubers, suggesting that these transformants were loss-of-function mutants of SBE3.

著者

Takahiro Noda Kaoru Daiou Takashi Mihara Yukio Nagano

出版者

Japanese Society of Breeding

雑誌

Breeding Science (ISSN:13447610)

巻号頁・発行日

pp.21021, (Released:2021-10-12)

被引用文献数

7

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We previously developed insertion-deletion (InDel) markers that distinguish three genotypes (two homozygous and one heterozygous) of diverse citrus cultivars. These InDel markers were codominant and could be clearly detected by using simple agarose gel electrophoresis. We sought to establish a method for cultivar identification using these 28 InDel markers to genotype 31 citrus cultivars. The results revealed that a minimum of 6 markers were required to identify individuals using the three-genotype classification method. Furthermore, we found that a simple method for distinguishing between two genotypes (homozygous and heterozygous) could be used to identify individuals using a minimum of 7 markers. Our findings provide a basis for the development of simple and rapid citrus cultivar identification methods.

著者

Tatsuro Suzuki Toshikazu Morishita Yuji Mukasa Shigenobu Takigawa Satoshi Yokota Koji Ishiguro Takahiro Noda

出版者

日本育種学会

雑誌

Breeding Science (ISSN:13447610)

巻号頁・発行日

vol.64, no.4, pp.339-343, 2014 (Released:2015-01-10)

参考文献数

23

被引用文献数

4 32

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In a screening of about 500 lines of Tartary buckwheat, we identified lines that contained no detectable rutinosidase isozymes using an in-gel detection assay. We confirmed that seeds of these individuals had only a trace level of in-vitro rutinosidase activity. To investigate the heritability of the trace-rutinosidase characteristic, we analyzed the progeny of crosses between rutinosidase trace-lines, ‘f3g-162’, and the ‘Hokkai T8’. The F2 progeny clearly divided into two groups: those with rutinosidase activity under 1.5 nkat/g seed (trace-rutinosidase) and those with activity over 400 nkat/g seed (normal rutinosidase). The segregation pattern of this trait in F2 progeny exhibited 1 : 3 ratio (trace-rutinosidase : normal rutinosidase), suggesting that the trace-rutinosidase trait is conferred by a single recessive gene; rutinosidase-trace A (rutA). In addition, sensory panelists evaluated the bitterness of flour from trace-rutinosidase individuals and did not detect bitterness, whereas flour from normal rutinosidase individuals was found to have strong bitterness. Although at least three bitter compounds have been reported in Tartary buckwheat seeds, our present findings indicate that rutin hydrolysis is the major contributing factor to bitterness. In addition, the trace-rutinosidase line identified here, ‘f3g-162’, is a promising material for generating a non-bitter Tartary buckwheat variety.