Detection and genetic diversity of porcine rotavirus A,B and C in eastern Australian piggeries     

B Genz  J Gerszon  Y Pollock  B Gleeson  R Shankar  MJ Sellars  RJ Moser 《Australian veterinary journal》2023,101(4):153-163

Rotaviruses (RV) have a high prevalence in piggeries worldwide and are one of the major pathogens causing severe diarrhoea in young pigs. RV species A, B, and C have been linked to piglet diarrhoea in Australian pig herds, but their genetic diversity has not been studied in detail. Based on sequencing of the structural viral protein 7 (VP7) RVA G genotypes G3, G4 and G5, and RVC types G1, G3, G5, and G6 have been identified in Australian piggeries in previous studies. Although occurrence of RVB was reported in Australia in 1988, no further genetic analysis has been conducted. To improve health management decisions in Australian pig herds, more information on RV prevalence and genetic diversity is needed. Here, 243 enteric samples collected from 20 pig farms within Eastern Australia were analysed for the presence of RV in different age groups using a novel PCR-based multiplex assay (Pork MultiPath™ enteric panel). RVA, RVB, and RVC were detected in 10, 14, and 14 farms, respectively. Further sequencing of VP7 in selected RV-positive samples revealed G genotypes G2, G5, G9 (RVA), G6, G8, G14, G16, G20 (RVB), and G1, G3, G5, G6 (RVC) present. RVA was only detected in young (<10 weeks old) pigs whereas RVB and RVC were also detected in older animals (>11 weeks old). Interestingly, RVB and RVC G-type occurrence differed between age groups. In conclusion, this study provides new insights on the prevalence and diversity of different RV species in pig herds of Eastern Australia whilst demonstrating the ability of the Pork MultiPath™ technology to accurately differentiate between these RV species.  相似文献   

不同收获时期对稻米味度值和RVA谱特性的影响     

钱春荣  杨春梅  金正勋  冯延江  王麒  杜晓勇 《黑龙江农业科学》2007,(6):79-81

选用粳稻品种东优9901和长粒香,研究不同收获时期对稻米味度值与RVA谱特性的影响.结果表明:不同收获期处理间的味度值和粘滞峰消减值没有显著差异;但整精米率、下降粘度和最高粘度均存在显著或极显著的差异,东优9901在灌浆35～40 d时RVA谱特性最佳,而长粒香在灌浆35～45 d时RVA谱特性最好.  相似文献   

Enzymatic extraction of beta-glucan from oat bran cereals and oat crackers and optimization of viscosity measurement     

Tamer H. Gamel  El-Sayed M. Abdel-Aal  Nancy P. Ames  Ruedi Duss  Susan M. Tosh 《Journal of Cereal Science》2014

The viscosity of the soluble fibre, β-glucan, has been shown to influence its ability to lower serum cholesterol and postprandial blood glucose levels. The impact of various amylases, proteases and lipase on the solubility and resulting viscosity of β-glucan extracted from oat bran cereals with a range of β-glucan concentrations and molecular weights was investigated. Addition of enzymes increased the final viscosity of high molecular weight β-glucan in cereals by facilitating the release of β-glucan from the food matrix. For cereals with partially depolymerized β-glucan, the addition of digestive enzymes decreased the final viscosity by eliminating the contribution of starch and protein to viscosity. Final viscosity varied depending on enzyme combinations including pancreatin, salivary and microbial α-amylases, microbial protease, porcine protease, trypsin and α-chymotrypsin. Addition of lipase did not significantly affect viscosity or solubility of β-glucan extracted from oat crackers. Addition of lichenase showed that β-glucan was the major contributor of viscosity to the system, with negligible interference from other components. The viscosity of the optimized protocol was compared to physiological results previously obtained. The viscosity of β-glucan extracted with pancreatin plus microbial α-amylase (pH 6.9) was predictive of LDL-cholesterol reduction (R² = 0.847) and glycemic response (R² = 0.883).  相似文献   

应用RVA测定米粉淀粉成糊温度     

包劲松 《中国水稻科学》2007,21(5):543-546

淀粉的糊化温度是稻米淀粉品质的重要指标,决定淀粉在食品及工业上的用途,也与食用稻米的蒸煮品质密切相关。淀粉的糊化温度可以用淀粉谱仪（如快速淀粉黏滞性测定仪,Rapid Visco analyser,RVA）间接测定,但用淀粉谱仪测定的是淀粉的成糊温度（pasting temperature,PT）,它是指淀粉黏度刚开始升高时的温度。在许多情况下,从RVA配套软件 Thermocline for Windows中测定的PT是过高的。提出了两种能够用RVA较准确测定成糊温度的方法。一种是改变参数设置来“筛选”出能反映真正成糊温度的点;另一种是手工记录下淀粉黏度刚开始升高时的时间,利用公式(45/3.8)×(T1-1)+50 计算出稻米的成糊温度。利用手工计算出的成糊温度与通过差示扫描量热仪测定的最高糊化温度呈极显著正相关(r=0.97)。  相似文献   

乳熟阶段短期高温对不同品种早籼稻直链淀粉含量和RVA谱特征参数的影响   总被引：2，自引：0，他引：2  

杨军  陈小荣  朱昌兰  彭小松  贺晓鹏  傅军如  欧阳林娟  边建民  胡丽芳  贺浩华 《中国农业气象》2014,(5):549-555

以2个杂交稻（淦鑫203和金优402）和4个常规稻（中531、B670、E134和ST66）为材料,于水稻乳熟期进行高温处理3d,处理温度分别为35℃和38℃,以同期田间自然温度为对照,研究乳熟期高温对不同品种早籼稻直链淀粉含量和RVA谱特征参数的影响,并对稻米淀粉RVA谱特征值与直链淀粉含量进行相关分析.结果表明,无论是对照还是高温处理,中531和B670的直链淀粉含量、消减值及回复值较低,但崩解值较高,而E134和ST66表现为直链淀粉含量、消减值及回复值较高,崩解值较低;杂交稻淦鑫203和金优402则介于两者中间.与对照相比,38℃高温显著降低淦鑫203、金优402、中531和E134的崩解值,显著提高淦鑫203、中531的消减值、显著降低金优402、中531、B670和E134的回复值.各处理淀粉RVA谱变化趋势较一致,但因品种及温度而略有差异.38℃高温处理下稻米淀粉黏滞性曲线始终低于对照,但常规稻中531和B670的RVA谱形态与对照差异不大.此外,稻米直链淀粉含量与RVA谱各特征值间存在显著相关性.  相似文献   

Combined mutations in five wheat STARCH BRANCHING ENZYME II genes improve resistant starch but affect grain yield and bread-making quality     

《Journal of Cereal Science》2017

Increases in the proportion of amylose in the starch of wheat grains result in higher levels of resistant starch, a fermentable dietary fiber associated with human health benefits. The objective of this study was to assess the effect of combined mutations in five STARCH BRANCHING ENZYME II (SBEII) genes on starch composition, grain yield and bread-making quality in two hexaploid wheat varieties. Significantly higher amylose (∼60%) and resistant starch content (10-fold) was detected in the SBEII mutants than in the wild-type controls. Mutant lines showed a significant decrease in total starch (6%), kernel weight (3%) and total grain yield (6%). Effects of the mutations in bread-making quality included increases in grain hardness, starch damage, water absorption and flour protein content; and reductions in flour extraction, farinograph development and stability times, starch viscosity, and loaf volume. Several traits showed significant interactions between genotypes, varieties, and environments, suggesting that some of the negative impacts of the combined SBEII mutations can be ameliorated by adequate selection of genetic background and growing location. The deployment of wheat varieties with increased resistant starch will likely require economic incentives to compensate growers and millers for the significant reductions detected in grain and flour yields.  相似文献   

Dough rheological properties and noodle-making performance of non-waxy and waxy whole-wheat flour blends     

《Journal of Cereal Science》2017

Dough rheological properties and noodle-making performance of non-waxy whole-wheat flour (WWF) with partial- or full-waxy (PW- or FW-) WWF substitution were studied. The substitution levels were 0, 250, 500, 750, and 1000 g/kg, respectively. FW-WWF reduced the peak viscosity and pasting temperature of WWF blends as its substitution level was increased due to its higher proportions of B-type starch granules and short amylopectin chains, while PW-WWF increased peak viscosity with the increasing substitution level because of its higher amylopectin content. As demonstrated by farinograph and rheometer measurements, FW-WWF interfered with gluten development because of the increased competition for water by arabinoxylans and amylopectin; however, PW-WWF enhanced dough strength due primarily to its increased protein content. Consequently, FW-WWF showed a detrimental effect on cooked noodle texture as the cooked noodle hardness was reduced by 50% at the 1000 g/kg substitution level. In contrast, PW-WWF enhanced noodle integrity and elasticity by increasing cooked noodle cohesiveness and resilience by 10.1% and 14.8%, respectively, at the 1000 g/kg substitution level. The results suggest that with waxy WWF substitution, the changes in starch composition, arabinoxylans, and protein content could modify the interactions among flour components and influence the quality characteristics of noodle products.  相似文献   

水稻品种‘浙粳22’内稃突变体农艺性状和稻米品质特征     

赵宁春  叶胜海  陆艳婷  唐绍清  金庆生  张小明 《浙江农业学报》2010,22(3)

以‘浙粳22’内稃突变体为材料,采用与野生型品种相比较的方法,研究内稃突变体水稻的农艺性状、稻米品质等特征。结果表明:水稻内稃突变体植株的株高、穗长与野生型植株没有明显差异,而在单穗重、每穗实粒数、千粒重、二次枝梗上则差异明显,约为野生型植株的一半左右。与对照‘浙粳22’相比,籽粒粒长相近,粒宽明显减小,‘浙粳22’长宽比只有内稃突变体的2/3。籽粒垩白率和垩白度较好,糙米率、精米率和整精米率与对照相近。RVA谱特征值(最高粘度、热浆粘度、最终粘度、消碱值和回复值)降低,直链淀粉含量增加。  相似文献   

稻米淀粉RVA谱特征与品质性状相关性研究   总被引：78，自引：5，他引：78  

隋炯明  李欣  严松  严长杰  张蓉  汤述翥  陆驹飞  陈宗祥  顾铭洪 《中国农业科学》2005,38(4):657-663

 通过2年分别对114个和101个水稻品种（系）的各项品质指标及RVA谱的测定，研究了RVA谱特征值与外观品质、蒸煮理化指标、食味品质的相关关系。结果表明：（1）RVA谱特征值与外观品质中的透明度、垩白率关系较密切。同一品种的稻米，有垩白比无垩白米的表观直链淀粉含量（AAC）要高，热浆粘度、冷胶粘度、消减值、回复值大。（2）RVA谱特征值与蒸煮理化指标中的AAC、胶稠度（GC）相关极为显著，与糊化温度(GT)相关性不显著;（3）除最高粘度外，RVA谱的其余特征值与食味品质的主要指标呈极显著相关。以上结果表明，RVA谱特征值可以作为优质稻米的辅助选择指标。  相似文献   

改进RVA法在河流水文情势评价中的应用   总被引：1，自引：0，他引：1  

黎云云  畅建霞  雷江群 《西北农林科技大学学报(自然科学版)》2015,43(10):211-218，228

【目的】研究改进变化范围法(Range of Variability Approach,RVA)中各水文指标对生态环境的响应程度,以有效避免RVA在评价河流整体水文情势时容易忽略低度、中度改变指标的不足,为河流生态系统的管理决策提供参考。【方法】基于改进的RVA算法充分考虑了5类33个水文指标与生态系统之间的响应程度,并将层次分析法(主观赋权法)与熵权法(客观赋权法)相结合赋予各指标生态权重,集结并累加各指标综合生态权重与单个水文指标改变度,综合评价河流水文情势的整体改变度。以渭河关中段为例,依据林家村、咸阳、华县水文站1960-2010年的日径流资料,借助Mann-Kendall非参数检验方法诊断径流序列突变点,采用RVA法计算单个水文指标的改变度,利用改进的RVA法对渭河关中段水文情势的整体改变度进行评价。【结果】利用未改进的RVA方法计算得到渭河关中段林家村、咸阳、华县控制断面的整体改变度分别为75%,69%,67%,均属于高度改变;而用改进RVA算法计算得到的林家村、咸阳控制断面的整体改变度分别为51%,40%,属于中度改变,华县控制断面的整体改变度为29%,属于低度改变。对比两种不同评价结果并进行合理性分析可知,基于改进RVA方法的评价结果更加贴近河道所提供的整体信息和指标改变度的分布特征,符合客观实际。【结论】通过赋予各水文指标生态权重,综合考虑各水文指标与生态系统之间的响应程度,能有效融合33个水文指标在评价河流整体改变度时的内涵,研究成果更加客观且符合实际。  相似文献