共查询到19条相似文献，搜索用时 781 毫秒
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水稻低植酸突变基因和外源铁蛋白基因的聚合 总被引：3，自引：2，他引：1
对所获得的2份低植酸突变系和2份铁蛋白(Fer)转基因富铁系稻米进行了无机磷、种子GUS、叶片PCR、稻米矿质元素含量检测和简单的遗传分析,表明这些材料作为低植酸突变种质和Fer富铁种质具有良好的实用价值。对所配杂种F1进行了花药培养,并对愈伤组织诱导、分化、生根和花培苗倍数性、成活率、结实性等性状进行考察,认为低植酸基因和铁蛋白外源基因对花培过程影响不明显。在大量的花培后代中筛选到31份低植酸基因和外源铁蛋白基因双重表达的花培纯系,经检测,该批材料富铁效果极为显著,是难得的低植酸富铁转基因优良新种质。 相似文献
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离子束注入技术选育胶质芽孢杆菌KNP414的解磷突变菌株(英文) 总被引：2，自引：2，他引：0
利用离子束注入对胶质芽孢杆菌KNP414进行诱变,获得可降解植酸的突变菌株。离子束注入效应表明,菌株KNP414的存活率显著受离子束剂量及菌体荚膜的影响,但与所研究的离子种类及其能量没有相关性。经离子束N+(20keV,5×1015~5×1016ions cm-2)诱变后,筛选到14个植酸降解突变株,它们对植酸的降解率为15%~35%。其中的3个突变株(KNP414-04,KNP414-05,KNP414-12)分解矿物磷和钾的能力也明显提高,分别增加14.7%~27.5%和16.2%~26.4%。在优化培养基中,突变菌株KNP414-12对植酸的降解率达到57.3%,且在连续培养及保藏过程中保持稳定。植酸降解突变株KNP414-12的成功选育表明离子束为胶质芽孢杆菌的性状改良提供了有效途径。 相似文献
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大豆低植酸突变体籽粒的抗氧化性分析 总被引：1，自引：0，他引：1
植酸具有较强的抗氧化能力,对作物籽粒的耐储性和活力均具有重要作用,但其作用机制尚不明确。为揭示大豆低植酸突变体和野生型亲本中抗氧化代谢产物的差异,本研究以低植酸突变体Gm-lpa-ZC-2、Gm-lpa-TW-1、Gm-lpa-TW-1-M,以及野生型亲本浙春3号、台湾75为材料,分析大豆籽粒发育过程中植酸含量对抗氧化能力的影响。结果表明,大豆籽粒发育过程中的总抗氧化能力受过氧化物酶和过氧化氢酶活力的影响较大,而非酶类氧化剂谷胱甘肽对总抗氧化能力影响较小。随着籽粒的成熟,脂质氧化物、丙二醛与蛋白羰基化产物的含量逐渐增加。低植酸突变体Gm-lpa-ZC-2、Gm-lpa-TW-1-M和亲本浙春3号、台湾75的总抗氧化能力较强,且籽粒活力也较高;而低植酸突变体Gm-lpa-TW-1的总抗氧化能力最弱,且籽粒活力也最弱,说明大豆籽粒抗氧化水平与籽粒活力呈正相关,但与植酸含量无相关关系。由此推测植酸并非影响大豆籽粒抗氧化能力和活力的直接因素。本研究结果为进一步探索低植酸作物的籽粒活力下降机制,培育高籽粒活力低植酸大豆品种提供了参考。 相似文献
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玉米低植酸突变体的营养品质分析 总被引：1，自引：1，他引：0
对比研究了8个玉米低植酸(Low phytic acid,lpa)突变体及其相应野生型(Wild Type,WT)的主要营养品质及其营养组分,结果显示:与野生型相比,各突变体总磷含量基本不变,无机磷含量均成倍增加,总淀粉含量显著下降,直链淀粉和粗脂肪含量变化不显著,粗蛋白含量在部分突变体中显著上升;多数氨基酸含量在突变体中有所提高,赖氨酸含量除Q319-lpa和X178-lpa下降外均不同程度上升;铁、锰、铜、锌、硒等微量元素含量变化不显著。研究表明lpa突变对玉米营养品质的改良和生物学效价的提高具有有益的作用。 相似文献
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植酸及其代谢中间体具有重要的生物学功能.禾谷科和油料作物的种子中积累了丰富的植酸.植酸既是一种抗营养因子,也是一种重要的健康因子.然而自植酸被发现至今,人们对于其在植物中的合成过程仍然知之甚少,对其生物学功能更是缺乏全面的了解.近年来,有关于植酸代谢及其功能分析的研究逐渐引起了人们的关注.在玉米(Zea mays)、水稻(Oryza sativa)、大豆(Glycine max)中,人们发展、分离了一系列的低植酸突变体,以期降低种子中的植酸含量,从而获得可用于生产的、能够增强动物磷和矿质营养利用效率并能降低环境污染的新品种.早期的研究发现,植物中植酸的合成途径有两条:依赖于磷脂酰的合成途径和不依赖于磷脂酰的合成途径.有证据表明,作物种子中植酸的积累主要是不依赖于磷脂酰途径的贡献.玉米是中国主要的粮食和饲料作物,关注玉米中植酸代谢和育种的相关研究将有利于动物营养强化以及人类和环境健康.本文综述了植酸的生物学功能以及植酸代谢研究现状,分析并总结了植酸的代谢通路,评述了植酸在玉米中代谢的研究成果,为今后植酸代谢相关的研究提供参考. 相似文献
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作物转Bt抗虫基因育种研究进展 总被引：2，自引：0，他引：2
本文概述了Bt抗虫基因的特性及其人工合成和转导技术 ,并根据转Bt基因作物种质的特点和遗传缺陷 ,总结了进行转Bt基因作物育种改良的策略 ,介绍了国内外转Bt基因植株鉴定、筛选技术和育出的优良品系及商业化生产状况 ,讨论了Bt抗虫基因在育种应用中存在的问题及其解决途径 相似文献
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Park HR Ahn HJ Kim JH Yook HS Kim S Lee CH Byun MW 《Journal of agricultural and food chemistry》2004,52(9):2572-2576
Lipid oxidation and color stability of meats treated with irradiated phytic acid were investigated during storage for 2 weeks at 4 degrees C. The phytic acid in deionized distilled water (DDW) was degraded by irradiation at 10 and 20 kGy, and the irradiated phytic acid showed a strong antiradical activity. For measuring the antioxidant effects of irradiated phytic acid in food models, beef and pork were prepared with DDW (control), irradiated (10 and 20 kGy) or non-irradiated phytic acid, and ascorbic acid as a model system. Irradiated phytic acid significantly inhibited the lipid oxidation in meats compared to the control and ascorbic acid treated samples during storage (P < 0.05). The redness of the meats treated with phytic acid had a higher value than did the control and ascorbic acid treated samples, but a significant difference was not observed in the samples treated with phytic acid regardless of irradiation treatment. Irradiated phytic acid was also effective in inhibiting the loss of heme iron and metmyoglobin formation during storage. Results indicated that irradiation might be helpful for improving the antioxidant activity of phytic acid in meats. 相似文献
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Inhibition of iron uptake by phytic acid, tannic acid, and ZnCl2: studies using an in vitro digestion/Caco-2 cell model. 总被引：2，自引：0，他引：2
Raymond P Glahn Gary M Wortley Paul K South Dennis D Miller 《Journal of agricultural and food chemistry》2002,50(2):390-395
The objective of this study was to document the effects of phytic acid, tannic acid, and zinc on iron uptake in an in vitro digestion/Caco-2 cell culture model. The effects of phytic acid and tannic acid on iron uptake were measured at increasing molar ratios of FeCl3 to phytic acid or tannic acid. Maximal inhibition of iron uptake by phytic acid occurred at a 1:10 ratio of Fe to phytic acid. Dialyzable Fe decreased with a low Fe to phytic acid ratio but increased with Fe:phytic acid ratios greater than 1:3 indicating that more iron was soluble at higher phytic acid levels but less available. As in human studies, heme iron was less inhibited by phytic acid than nonheme iron. Tannic acid was a more potent inhibitor of nonheme iron uptake, as maximal inhibition (97.5%) of iron uptake occurred at a ratio of 1:1 or less. The addition of ZnCl2 to the digest at ratios of 1:0.5 and 1:1 decreased iron uptake by 57 and 80%, respectively. Overall, the results agree qualitatively with studies in humans and demonstrate the relative effects of these compounds on iron uptake in this model system. This study provides key information for determining iron availability under more complex meal conditions. 相似文献
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Phytic acid would form soluble and insoluble complexes with proteins. Our objective was to determine if phytic acid forms insoluble complexes with major peanut allergens, and if such reaction results in a peanut extract with a lower level of soluble allergens and allergenic property. Extracts from raw and roasted peanuts were treated with and without phytic acid at various pH values and then analyzed by SDS-PAGE and a competitive inhibition ELISA (ciELISA). The ciELISA measured IgE binding using a pooled serum from peanut-allergic individuals. Results showed that phytic acid formed complexes with the major peanut allergens (Ara h 1 and Ara h 2), which were insoluble in acidic and neutral conditions. Succinylation of the allergens inhibited complex formation, indicating that lysine residues were involved. A 6-fold reduction in IgE binding or allergenic potency of the extract was observed after treatment with phytic acid. It was concluded that phytic acid formed insoluble complexes with the major peanut allergens, and resulted in a peanut extract with reduced allergenic potency. Application of phytic acid to a peanut butter slurry presented a similar result, indicating that phytic acid may find use in the development of hypoallergenic peanut-based products. 相似文献
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Chen Q 《Journal of agricultural and food chemistry》2004,52(15):4604-4613
A high-performance anion exchange chromatographic method was adapted for the quantitative determination of phytic acid and inositol pentakisphosphate isomers (excluding enantiomers) in foods. Because of the cost and limited availability of inositol phosphate standards, a phytic acid sodium salt standard was used for the calculation of an average relative response factor for the quantification of inositol pentakisphosphate isomers, and the purity of phytic acid sodium salt standard was also accurately established. The detection limits (S/N = 3) for phytic acid and inositol pentakisphosphates were in the range of 1.5-3.4 microM (0.1-0.2 microg/100 microL). This method has been successfully applied to the determination of phytic acid and inositol pentakisphosphates in a variety of beans and nuts after extraction with 0.5 M HCl and cleanup with solid phase extraction cartridges. The results demonstrated that there was a strong correlation between either the phytic acid content or the total content of phytic acid together with inositol pentakisphosphates and the total dietary fiber content in the group of all raw dry beans and in the group of raw dry black beans but not in the group of raw dry red kidney beans, which was probably due to the insufficient number of the raw dry red kidney bean samples. 相似文献
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氮素和水分处理对稻米植酸含量和蛋白组分的影响 总被引：1，自引：0，他引：1
以直立密穗型粳稻品种秀水110和弯曲散穗型粳稻品种春江15为材料,对不同氮素水平处理和水分管理方式下稻米植酸含量和蛋白组分的影响及其互作效应进行了研究。结果表明,旱作栽培处理会导致水稻籽粒中植酸含量上升,而施氮处理对籽粒植酸含量的影响效应与水稻的水分管理方式有关,在常规水作条件下,高氮处理（N3）的籽粒植酸含量有所提高,但在旱作栽培方式下,中氮（N2）和低氮处理（N1,不施N）的籽粒植酸含量却略高于高氮处理（N3）,氮素水平与水分管理方式间的互作效应明显; 水稻籽粒植酸含量与粗蛋白总量、4种蛋白组分（清蛋白、球蛋白、醇溶蛋白和谷蛋白）及有关产量性状指标（有效穗数、每穗粒数、千粒重和结实率）在不同水肥处理间的相关性不显著,但氮肥用量过高不仅会导致水稻的产量水平下降,而且也不利于稻米营养品质的改良; 水肥处理对水稻籽粒植酸含量、蛋白总量和4种蛋白组分穗内粒位分布也存在一定影响,着生在稻穗下部的弱势粒,其稻米植酸含量高于稻穗上部或中部的强势粒,因此改善弱势粒灌浆的水肥管理措施将有利于稻米植酸含量的降低。 相似文献
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Bressani R Turcios JC Colmenares de Ruiz AS de Palomo PP 《Journal of agricultural and food chemistry》2004,52(5):1157-1162
Tortillas are made by cooking maize in a lime solution during variable times and temperatures, steeping the grain for up to 12 h, washing and grinding it to a fine dough, and cooking portions as flat cakes for up to 6 min. The effects of the main processing steps on the chemical composition, nutritive value, and functional and physicochemical characteristics have been areas of research. The present work evaluates the effect of lime concentration (0, 1.2, 2.4, and 3.6%) and cooking times (45, 60, and 75 min) on phytic acid retention of whole maize, its endosperm, and germ, as well as on the content of calcium, iron, and zinc on the same samples. The effects of steeping time and temperature and steeping medium on the phytic acid of lime-cooked maize were also studied. Finally, phytic acid changes from raw maize to tortilla were also measured. The results indicated that lime concentration and cooking time reduce phytic acid content in whole grain (17.4%), in endosperm (45.8%), and in germ (17.0%). Statistical analyses suggested higher phytic acid loss with 1.2% lime and 75 min of cooking. Cooking with the lime solution is more effective in reducing phytic acid than cooking with water. Steeping maize in lime solution at 50 degrees C during 8 h reduced phytic acid an additional 8%. The total loss of phytic acid from maize to tortilla was 22%. Calcium content increased in whole maize, endosperm, and germ with lime concentration and cooking and steeping times. The increase was higher in the germ than in the endosperm. The level, however, can be controlled if steeping of the cooked grain is conducted in water. Iron and zinc contents were not affected by nixtamalization processing variables but were affected in steeping. 相似文献
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菜籽粕植酸提取和分离蛋白的制备 总被引：2，自引：1，他引：1
植酸和蛋白是菜籽粕中2种极具经济价值的成份。为提高菜籽粕的综合利用效果,该文以双低冷榨菜籽粕为原料,采用醋酸溶液提取植酸,在膜分离精制植酸粗提液过程中同时回收蛋白;再对植酸提取后的残余物进行蛋白分离,超滤纯化后获得高纯度的蛋白成品。响应面优化的植酸最适提取条件为：醋酸质量分数0.7%,提取温度48℃,液料比10 mL/g,提取时间1.6 h,该条件下植酸得率为1.865%。植酸粗提液中回收出的蛋白和损失植酸分别占菜籽粕的3.63%和0.395%。超滤精制的分离蛋白可达到70%～90%不同纯度的要求,蛋白中多酚含量显著减少,且植酸与硫苷未检出。 相似文献
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摘要：以杂交石斛类原球茎为材料,硝普钠（sodium nitroprusside, SNP）为NO的供体,研究了60Co γ辐照和ＳＮＰ复合处理对石斛悬浮培养类原球茎的生长和生物碱合成的影响。结果表明,60Co γ和ＳＮＰ单独或复合处理都能促进类原球茎生物碱的合成,且复合处理对石斛类原球茎生物碱的合成有一定的累加效应, 但类原球茎生长减缓。适宜的复合处理组合为01mmol/L SNP+10Gy60Co γ辐照,此时类原球茎生物碱含量高达00676%,与各因素单独处理差异显著,单位培养基生物碱产量为对照组的635倍。NO抑制剂L NAME和cPTIO均能抑制各处理组合对类原球茎生物碱合成的促进作用。复合处理影响类原球茎抗氧化酶POD、SOD、CAT活性,从而调控石斛类原球茎生长和生物碱合成。 相似文献
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Quantitative analysis of phytate globoids isolated from wheat bran and characterization of their sequential dephosphorylation by wheat phytase 总被引：2，自引：0，他引：2
Bohn L Josefsen L Meyer AS Rasmussen SK 《Journal of agricultural and food chemistry》2007,55(18):7547-7552
Wheat phytase was purified to investigate the action of the enzyme toward its pure substrate (phytic acid - myo-inositol hexakisphosphate) and its naturally occurring substrate (phytate globoids). Phytate globoids were purified to homogeneity from wheat bran, and their nutritionally relevant parameters were quantified by ICP-MS. The main components of the globoids were phytic acid (40% w/w), protein (46% w/w), and several minerals, in particular, K > Mg > Ca > Fe (in concentration order). Investigation of enzyme kinetics revealed that K(m) and V(max) decreased by 29 and 37%, respectively, when pure phytic acid was replaced with phytate globoids as substrate. Time course degradation of phytic acid or phytate globoids using purified wheat phytase was followed by HPIC identification of inositol phosphates appearing and disappearing as products. In both cases, enzymatic degradation initiated at both the 3- and 6-positions of phytic acid and end products were inositol and phosphate. 相似文献