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https://www.readbyqxmd.com/read/27884716/therapeutic-effects-of-traditionalchinesemedicineniubeixiaohe-in-mouse-tuberculosis-models
#1
Yan Liang, Xiaomei Wang, Jinying Song, Lan Wang, Dan Chen, Yourong Yang, Xuejuan Bai, Jie Wang, Yingchang Shi, Shibing Chen, Jun Liu, Cunwei Yang, Huafeng Luo, Guangling Liu, Xueqiong Wu
ETHNOPHARMACOLOGICAL RELEVANCE: The traditional Chinese medicine Niubeixiaohe (NBXH) is an effective anti-tuberculosis prescription, which is made up of Bulbus Fritillariae Cirrhosae, Rhizoma Bletillae, Radix Platycodonis, Fructus Arctii, Herba Houttuyniae and Glutinous rice. In this study, NBXH powder (I) and three kinds of NBXH extracts (II, III, and IV) were prepared. The water decoction of NBXH had been used to treat TB in clinic sixteen years suggested that it was effective to treat TB...
November 21, 2016: Journal of Ethnopharmacology
https://www.readbyqxmd.com/read/27808362/a-two-step-method-for-identification-of-the-chinese-glutinous-rice-suyunuo-based-on-issr-scar-and-allele-specific-markers
#2
Y B Lin, Y M Zhang, Y Y Hang, M M Li, G C Zhou, X L Shen, X Q Sun
Suyunuo is a valuable glutinous rice variety cultivated mainly in the Lake Taihu area of China. Historically, Suyunuo was presented to emperors as a tribute, and, still today, enjoys a great reputation in China. This study aimed to develop a unique, specific molecular marker for the identification of Suyunuo rice. Polymerase chain reaction (PCR) amplification of inter-simple sequence repeat (ISSR) molecular markers was performed on Suyunuo and 11 other glutinous rice varieties that are mainly cultivated in the Yangtze River Delta region...
October 5, 2016: Genetics and Molecular Research: GMR
https://www.readbyqxmd.com/read/27795683/genetic-diversity-of-the-wx-flanking-region-in-rice-landraces-in-northern-laos
#3
Chiaki Muto, Ryuji Ishikawa, Kenneth M Olsen, Kazuaki Kawano, Chay Bounphanousay, Toru Matoh, Yo-Ichiro Sato
A glutinous texture of endosperm is one of the important traits of rice (Oyza sativa L.). Northern Laos is known as a center of glutinous rice diversity. We genotyped INDEL, SSR and SNP markers in a sample of 297 rice landraces collected in northern Laos. These glutinous varieties were confirmed to share a loss-of-function mutation in Granule bound starch synthase I (Wx). INDEL markers revealed a high frequency of recombinant genotypes between indica and japonica. Principal component analysis using SSR genotypes of Wx flanking region revealed that glutinous indica landraces were scattered between non-glutinous indica and glutinous-japonica types...
September 2016: Breeding Science
https://www.readbyqxmd.com/read/27788685/influence-of-ethnic-traditional-cultures-on-genetic-diversity-of-rice-landraces-under-on-farm-conservation-in-southwest-china
#4
Yanjie Wang, Yanli Wang, Xiaodong Sun, Zhuoma Caiji, Jingbiao Yang, Di Cui, Guilan Cao, Xiaoding Ma, Bing Han, Dayuan Xue, Longzhi Han
BACKGROUND: Crop genetic resources are important components of biodiversity. However, with the large-scale promotion of mono-cropping, genetic diversity has largely been lost. Ex-situ conservation approaches were widely used to protect traditional crop varieties worldwide. However, this method fails to maintain the dynamic evolutionary processes of crop genetic resources in their original habitats, leading to genetic diversity reduction and even loss of the capacity of resistance to new diseases and pests...
October 27, 2016: Journal of Ethnobiology and Ethnomedicine
https://www.readbyqxmd.com/read/27777467/characterization-of-swiftlet-edible-bird-nest-a-mucin-glycoprotein-and-its-adulterants-by-raman-microspectroscopy
#5
Eric K S Shim, Gleen F Chandra, S Pedireddy, Soo-Y Lee
Edible bird's nest (EBN) is made from the glutinous salivary secretion of highly concentrated mucin glycoprotein by swiftlets (genus Aerodramus or Collocalia) native to the Indo-Pacific region. The unique Raman spectrum of EBN has vibrational lines that can be assigned to peptides and saccharides in the glycoprotein, and it can be used to screen for adulteration. The common edible adulterants classified into two types. Type I adulterants, such as fish bladder, pork skin, karaya gum, coralline seaweed, agar strips, and tremella fungus, were solids which adhered externally on the surface of the EBN cement...
September 2016: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/27664617/bioactives-retained-non-glutinous-noodles-from-nixtamalized-dent-and-flint-maize
#6
Amit K Das, Sila Bhattacharya, Vasudeva Singh
Nixtamalization is a well-known pre-treatment technique in the tortilla industry. Nixtamalized maize (nixtamal) is known for its modified physicochemical as well as nutritional attributes. In the present study, two types of nixtamalization processes (traditional and ecological) were employed for the development of whole-grain-maize-based noodles using Dent and Flint maize genotypes. Results showed that ecological nixtamalization had resulted in better cooking and textural qualities of noodles compared to the one prepared traditionally...
February 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/27664613/effect-of-post-harvest-treatment-on-bioactive-phytochemicals-of-thai-black-rice
#7
Orranuch Norkaew, Pittayaporn Boontakham, Kanchana Dumri, Acharaporn Na Lampang Noenplab, Phumon Sookwong, Sugunya Mahatheeranont
Because black rice is rich in antioxidants, appropriate methods of post-harvest treatment are necessary for maintaining these bioactive phytochemicals. Drying methods, storage temperatures, storage duration, and packaging methods affected the contents of some bioactive compounds in the two varieties of Thai black rice used in this research. Sun drying reduces the loss of anthocyanins and γ-oryzanols more than does hot air drying. Glutinous black rice stored as paddy at cool room temperature retains more anthocyanins, γ-oryzanols, and vitamin E than does paddy stored at room temperature...
February 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/27645925/effect-of-alcohol-acid-modification-on-physicochemical-rheological-and-morphological-properties-of-glutinous-rice-starch
#8
Sangeeta Gope, Duyi Samyor, Atanu Kumar Paul, Amit Baran Das
In the present study chemical modification of glutinous rice starch was carried out using 1-Buatnol-hydrochloric acid with varying time and temperature. The changes in physico-chemical, dynamic rheological and morphological properties of starch during hydrolysis was investigated. There was a significant increase in water solubility of starch due to modification; however, swelling and sedimentation value decrease after modification. The peak, hold and final viscosity of modified starches were decreased significantly as compared to native starch...
September 16, 2016: International Journal of Biological Macromolecules
https://www.readbyqxmd.com/read/27544770/genome-wide-association-study-of-eating-and-cooking-qualities-in-different-subpopulations-of-rice-oryza-sativa-l
#9
Feifei Xu, Jinsong Bao, Qiang He, Yong-Jin Park
BACKGROUND: Starch and protein are two major components of polished rice, and the amylose and protein contents affect eating and cooking qualities (ECQs). In the present study, genome-wide association study with high-quality re-sequencing data was performed for 10 ECQs in a panel of 227 non-glutinous rice accessions and four derived panels. RESULTS: Population structure accounted for high phenotypic variation in three routine panels and had minor effects on subspecies-based panels...
2016: BMC Genomics
https://www.readbyqxmd.com/read/27537844/functional-properties-of-glutinous-rice-flour-by-dry-heat-treatment
#10
Yang Qin, Chengzhen Liu, Suisui Jiang, Jinmiao Cao, Liu Xiong, Qingjie Sun
Glutinous rice flour (GRF) and glutinous rice starch (GRS) were modified by dry-heat treatment and their rheological, thermal properties and freeze-thaw stability were evaluated. Compared with the native GRF and GRS, the water-holding ability of modified GRF and GRS were enhanced. Both the onset and peak temperatures of the modified samples increased while the endothermic enthalpy change decreased significantly (p < 0.05). Meanwhile, dry heating remarkably increased the apparent viscosities of both GRF and GRS...
2016: PloS One
https://www.readbyqxmd.com/read/27525909/two-step-identification-of-taro-colocasia-esculenta-cv-xinmaoyu-using-specific-psbe-petl-and-simple-sequence-repeat-sequence-characterized-amplified-regions-ssr-scar-markers
#11
H J Dai, Y M Zhang, X Q Sun, J Y Xue, M M Li, M X Cao, X L Shen, Y Y Hang
Colocasia esculenta cv. Xinmaoyu is an eddoe-type taro cultivar local to Taicang, Jiangsu Province, China; it is characterized by its pure flavor, glutinous texture, and high nutritional value. Due to its excellent qualities, the Trademark Office of the State Administration for Industry and Commerce of the People's Republic of China awarded Xinmaoyu, a geographical indication certification in 2014. Therefore, there is an urgent need to develop an efficient molecular marker for the specific identification of this cultivar, which would greatly facilitate the conservation and utilization of this unique germplasm resource...
2016: Genetics and Molecular Research: GMR
https://www.readbyqxmd.com/read/27298579/physiological-and-biochemical-parameters-for-evaluation-and-clustering-of-rice-cultivars-differing-in-salt-tolerance-at-seedling-stage
#12
Sumitahnun Chunthaburee, Anoma Dongsansuk, Jirawat Sanitchon, Wattana Pattanagul, Piyada Theerakulpisut
Salinity tolerance levels and physiological changes were evaluated for twelve rice cultivars, including four white rice and eight black glutinous rice cultivars, during their seedling stage in response to salinity stress at 100 mM NaCl. All the rice cultivars evaluated showed an apparent decrease in growth characteristics and chlorophyll accumulation under salinity stress. By contrast an increase in proline, hydrogen peroxide, peroxidase (POX) activity and anthocyanins were observed for all cultivars. The K(+)/Na(+) ratios evaluated for all rice cultivars were noted to be highly correlated with the salinity scores thus indicating that the K(+)/Na(+) ratio serves as a reliable indicator of salt stress tolerance in rice...
July 2016: Saudi Journal of Biological Sciences
https://www.readbyqxmd.com/read/27291339/profiling-and-analysis-of-multiple-compounds-in-rhubarb-decoction-after-processing-by-wine-steaming-using-uhplc-q-tof-ms-coupled-with-multiple-statistical-strategies
#13
Tingting Zhu, Xiao Liu, Xiaoli Wang, Gang Cao, Kunming Qin, Ke Pei, Hui Zhu, Hao Cai, Minjie Niu, Baochang Cai
Rhubarb is one of the most popular traditional Chinese medicines and has been used for thousands of years in many Asian countries. Prepared rhubarb is obtained by steaming raw rhubarb with glutinous rice wine until it turned black in appearance both inside and outside. After processing, the therapeutic effects of prepared rhubarb change a lot. To find out the exact compound changes of the chemical profile in a decoction of rhubarb after processing and to clarify the material basis of the changed therapeutic effects, an ultra-high performance liquid chromatography with quadrupole time-of-flight mass spectrometry method coupled with automated data analysis software and statistical strategy was developed...
August 2016: Journal of Separation Science
https://www.readbyqxmd.com/read/27162502/variation-in-cooking-and-eating-quality-traits-in-japanese-rice-germplasm-accessions
#14
Kiyosumi Hori, Keitaro Suzuki, Ken Iijima, Kaworu Ebana
The eating quality of cooked rice is important and determines its market price and consumer acceptance. To comprehensively describe the variation of eating quality in 183 rice germplasm accessions, we evaluated 33 eating-quality traits including amylose and protein contents, pasting properties of rice flour, and texture of cooked rice grains. All eating-quality traits varied widely in the germplasm accessions. Principal-components analysis (PCA) revealed that allelic differences in the Wx gene explained the largest proportion of phenotypic variation of the eating-quality traits...
March 2016: Breeding Science
https://www.readbyqxmd.com/read/26948601/production-of-glutinous-rice-flour-from-broken-rice-via-ultrasonic-assisted-extraction-of-amylose
#15
Yohana Dwi Setyawati, Sitti Faika Ahsan, Lu Ki Ong, Felycia Edi Soetaredjo, Suryadi Ismadji, Yi-Hsu Ju
In this study, a modified aqueous leaching method by complex formation of amylose with glycerol was employed for reducing the amylose content of starch in broken white rice to less than 2%, so that the resulting starch can be classified to that of glutinous rice flour. By employing ultrasonication in alkaline condition, extraction of amylose could be performed by washing at lower temperature in shorter time compared to the existing aqueous leaching method. The effects of glycerol concentration, alkali concentration, ultrasonication and treatment time on the amylose content of the treated starch were systematically investigated...
July 15, 2016: Food Chemistry
https://www.readbyqxmd.com/read/26934044/variation-of-bacterial-community-diversity-in-rhizosphere-soil-of-sole-cropped-versus-intercropped-wheat-field-after-harvest
#16
Zhenping Yang, Wenping Yang, Shengcai Li, Jiaomin Hao, Zhifeng Su, Min Sun, Zhiqiang Gao, Chunlai Zhang
As the major crops in north China, spring crops are usually planted from April through May every spring and harvested in fall. Wheat is also a very common crop traditionally planted in fall or spring and harvested in summer year by year. This continuous cropping system exhibited the disadvantages of reducing the fertility of soil through decreasing microbial diversity. Thus, management of microbial diversity in the rhizosphere plays a vital role in sustainable crop production. In this study, ten common spring crops in north China were chosen sole-cropped and four were chosen intercropped with peanut in wheat fields after harvest...
2016: PloS One
https://www.readbyqxmd.com/read/26926871/crystalline-thermal-and-swelling-properties-of-starches-from-single-segment-substitution-lines-with-different-wx-alleles-in-rice-oryza-sativa-l
#17
Bin Teng, Ying Zhang, Shiyun Du, Jingde Wu, Zefu Li, Zhixiang Luo, Jianbo Yang
BACKGROUND: In rice, five common Wx alleles, wx, Wx(t) , Wx(g1) , Wx(g2) , and Wx(g3) , had been identified according to their apparent amylose content (AAC) phenotypes. Previous studies revealed that this Wx allelic variation may also affects other starch properties. However, so far, to what extent the five Wx alleles influence the crystalline structure, thermal and swelling properties of rice starch is still unclear. For this purpose, a set of single-segment substitution lines (SSSLs) harboring five different Wx alleles, varying widely in AAC, were used for comparative studies...
March 1, 2016: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/26873559/unique-sequence-characteristics-account-for-good-dgge-separation-of-almost-full-length-18s-rdnas
#18
Zhiqing Huang, Xinxin Ke, Xiaodan Lv, Zhibin Liu, Li Ni
A major limiting factor for DGGE-based microbial community studies is that the fragments should not be much longer than 500 bp for successful analysis. However, relatively high-resolution was achieved based on DGGE of the long 18S rDNA fragment (>1500 bp), which might be surprising due to the known decrease in DGGE resolution of DNA molecules with large melted regions. A unique sequence characteristic was found in a specific region (ca. 275 bp, named the NS1-end region) of 18S rDNAs, and fungal communities separated from Hong Qu glutinous rice wine brewing system was used to reveal the relationship between high resolution capacity and the unique sequence characteristics...
March 2016: World Journal of Microbiology & Biotechnology
https://www.readbyqxmd.com/read/26868561/reducing-retrogradation-and-lipid-oxidation-of-normal-and-glutinous-rice-flours-by-adding-mango-peel-powder
#19
Sirithon Siriamornpun, Ekkarat Tangkhawanit, Niwat Kaewseejan
Green and ripe mango peel powders (MPP) were added to normal rice flour (NRF) and glutinous rice flour (GRF) at three levels (400, 800 and 1200 ppm) and their effects on physicochemical properties and lipid oxidation inhibition were investigated. Overall, MPP increased the breakdown viscosity and reduced the final viscosity in rice flours when compared to the control. Decreasing in retrogradation was observed in both NRF and GRF with MPP added of all levels. MPP addition also significantly inhibited the lipid oxidation of all flours during storage (30 days)...
June 15, 2016: Food Chemistry
https://www.readbyqxmd.com/read/26849173/optimization-of-large-ring-cyclodextrin-production-from-starch-by-amylomaltase-from-corynebacterium-glutamicum-and-effect-of-organic-solvent-on-product-size
#20
T Vongpichayapaiboon, P Pongsawasdi, K Krusong
AIMS: To increase yield of starch conversion to large-ring cyclodextrins (LR-CDs) by amylomaltase from Corynebacterium glutamicum (CgAM). METHODS AND RESULTS: In this work, LR-CDs produced from pea, tapioca, corn, potato, rice and glutinous-rice starch by the recombinant CgAM were analysed by High-Performance Anion-Exchange Chromatography Using Pulsed Amperometric Detection (HPAEC-PAD). Among these, pea starch gave the highest yield of LR-CDs. Pretreatment of pea starch with isoamylase prior to incubation with CgAM resulted in the increase in LR-CD products by 20%...
April 2016: Journal of Applied Microbiology
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