Hợp chất thứ cấp, hàm lượng anthocyanin và nhận diện kiểu gen quy định sắc tố hạt gạo trên các giống lúa nếp màu
Các tác giả
DOI: https://doi.org/10.55250/Jo.vnuf.13.4.2024.059-068Từ khóa:
Anthocyanin, CAPS-Ra, Indel, lúa nếp màu, polyphenolTài liệu tham khảo
. A. Francavilla & I.J. Joye (2020). Anthocyanins in whole grain cereals and their potential effect on health. Nutrients. 12(10): 2922.
. C. Garcia & C.N. Blesso (2021). Antioxidant properties of anthocyanins and their mechanism of action in atherosclerosis. Free Radic Biol and Med. 172: 152-66.
. R.M. Bulatao, J.P.A. Samin, R.C. Huliganga, R.P. Tubera, M.A.M. Feliciano & C.V. Ortinero (2020). Phytochemical properties, antioxidant activities, and cytotoxicity of ethanolic bran extracts from Philippine pigmented rice cultivars. Phillip Agric Scientist. 103(4): 10.
. N. Kumar & N. Goel (2019). Phenolic acids: natural versatile molecules with promising therapeutic applications. Biotechnol Rep (Amst). 24: e00370.
. S.I. Chung & M.Y. Kang (2021). Oral administration of germinated, pigmented, giant embryo rice (Oryza sativa L. cv. Keunnunjami) extract improves the lipid and glucose metabolisms in high-fat diet-fed mice. Oxid Med Cell Longev. 1-9.
. S.H. Joo, C. Hahn, H.K. Lim, K.D. Yoon, S.H. Yoon & C.U. Lee (2019). An exploration of the Oryza sativa L. Cyanidin-3-glucoside on the cognitive function in older adults with subjective memory impairment. Psychiatry Investig. 16(10): 759-65.
. A. Mazumdar, G.A. Aswin & D. Bhatt (2022). Utilization of black rice and red rice in value added products: A review. Proteins. 8: 0-3.
. M. T. Sweeney, M. J. Thomson, B. E. Pfeil & S. McCouch (2006). Caught red-handed: Rc encodes a basic helix-loop-helix protein conditioning red pericarp in rice. The Plant Cell. 18(2): 283-294.
. V.C. Ito & L.G. Lacerda (2019). Black rice (Oryza Sativa L.): A review of its historical aspects, chemical composition, nutritional and functional properties, and applications and processing technologies. Food Chemistry. 301.
. F. Zhu, Y.Z. Cai, J. Bao & H. Corke (2010). Effect of γ-irradiation on phenolic compounds in rice grain. Food chemistry. 120(1): 74-77.
. S. M. Boue, K. W. Daigle, M.H. Chen, H. Cao & M. L. Heiman (2016). Antidiabetic potential of purple and red rice (Oryza sativa L.) bran extracts. Journal of Agricultural and Food Chemistry. 64(26): 5345-5353.
. S. Y. Chiou, J. Y. Lai, J. A. Liao, J. M. Sung & S. D. Lin (2018). In vitro inhibition of lipase, α‐amylase, α‐glucosidase, and angiotensin‐converting enzyme by defatted rice bran extracts of red‐pericarp rice mutant. Cereal Chemistry. 95(1): 167-176.
. C. Wang & Q. Shu (2007). Fine mapping and candidate gene analysis of purple pericarp gene Pb in rice (Oryza sativa L.). Chinese science bulletin. 52: 3097-3104.
. T. Oikawa, H. Maeda, T. Oguchi, T. Yamaguchi, N. Tanabe, K. Ebana, M.Yano, T.Ebitani & T. Izawa (2015). The birth of a black rice gene and its local spread by introgression. The Plant Cell. 27(9): 2401-2414.
. Y. Shao, L. Jin, G. Zhang, Y. Lu, Y. Shen & J. Bao (2011). Association mapping of grain color, phenolic content, flavonoid content and antioxidant capacity in dehulled rice. Theoretical and applied genetics. 122: 1005-1016.
. H. Maeda, T. Yamaguchi, M. Omoteno, T. Takarada, K. Fujita, K. Murata, Y. Lyama, Y. Kojima, M. Morikawa, H. Ozaki, N. Mukaino, Y. Kidani & T. Ebitani (2014). Genetic dissection of black grain rice by the development of a near isogenic line. Breeding Science. 64(2): 134-141.
. A. Ghasemzadeh, M. T. Karbalaii, H. Z. Jaafar & A. Rahmat (2018). Phytochemical constituents, antioxidant activity, and antiproliferative properties of black, red, and brown rice bran. Chemistry Central Journal. 12: 1-13.
. P. J. Cáceres, C. Martínez-Villaluenga, L. Amigo, & J. Frias (2014). Maximising the phytochemical content and antioxidant activity of Ecuadorian brown rice sprouts through optimal germination conditions. Food Chemistry. 152: 407-414.
. A. Djeridane, M. Yousfi, B. Nadjemi, D. Boutassouna, P. Stocker & N. Vidal (2006). Antioxidant activity of some Algerian medicinal plants extracts containing phenolic compounds. Food Chemistry. 97(4): 654-660.
. J. J. Doyle (1990). Isolation of plant DNA from fresh tissue. Focus. 12: 13-15.
. S. H. Lim & S. H. Ha (2013). Marker development for the identification of rice seed color Plant biotechnology reports. 7: 391-398.
. A. Gunaratne, K. Wu, D. Li, A. Bentota, H. Corke & Y. Z. Cai (2013). Antioxidant activity and nutritional quality of traditional red-grained rice varieties containing proanthocyanidins. Food chemistry. 138(2-3): 1153-1161.
. C. Aguilar-Garcia, G. Gavino, M. Baragaño-Mosqueda, P. Hevia & V. C. Gavino (2007). Correlation of tocopherol, tocotrienol, γ-oryzanol and total polyphenol content in rice bran with different antioxidant capacity assays. Food Chemistry. 102(4): 1228-1232.
. Y. Shen, L. Jin, P. Xiao, Y. Lu & J. Bao (2009). Total phenolics, flavonoids, antioxidant capacity in rice grain and their relations to grain color, size and weight. Journal of Cereal Science. 49(1): 106-111.
. R. Koes, W. Verweij & F. Quattrocchio (2005). Flavonoids: a colorful model for the regulation and evolution of biochemical pathways. Trends in Plant Science. 10(5): 236-242.
. E. Grotewold (2006). The genetics and biochemistry of floral pigments. Annu. Rev. Plant Biol. 57: 761-780.
. T. Furukawa, M. Maekawa, T. Oki, I. Suda, S. Iida, H. Shimada, I. Takamure & K. I. Kadowaki (2007). The Rc and Rd genes are involved in proanthocyanidin synthesis in rice pericarp. The Plant Journal. 49(1): 91-102.
Tải xuống
Tải xuống: 117