Claim · model-written summary
Amino acid levels were suppressed under heat stress.
- Taxon
- rice
Oryza sativat0 - Treatment
- HT stresse0
- Outcome
- amino acid levelse0
- Direction
- suppressede0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“suppressed amino acid levels under HT stress.”
t0“rice”
Title
Rong Zhou; Qijuan Hu; Xiangfeng Meng; et al. Journal of the Science of Food and Agriculture 2024. doi:10.1002/jsfa.13797
Other claims from this paper (11)
- Intervention effect Most varieties had increased amylose under heat stress.
- Intervention effect Most varieties had increased chalky degree under heat stress.
- Intervention effect Most varieties had increased protein content under heat stress.
- Intervention effect Most varieties had more cracked grains and higher pasting temperatures under heat stress.
- Intervention effect Heat raised rice flour protein components.
- Intervention effect Heat raised macroelement and microelement levels in rice flour.
- Intervention effect Both heat treatments reduced ADP-glucose pyrophosphate activity.
- Intervention effect Both heat treatments reduced ground-bound starch synthase activity.
- Intervention effect Both heat treatments reduced the amylose-to-starch ratio.
- Intervention effect Heat treatments increased starch branch enzyme activity.
- Association OsAGPL2, OsSSS1 and OsSBE1 expression followed enzyme activity trends under heat.