Claim · model-written summary
High-temperature-ripened grains had decreased amylose.
- Taxon
- rice (Oryza sativa)
Oryza sativae0 - Treatment
- high temperaturee1
- Outcome
- amylosee1
- Direction
- decreasede1
- Comparator
- control temperaturee0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“rice (Oryza sativa) "Nipponbare" caryopses were exposed to high temperature (33 degrees C/28 degrees C) or control temperature (25 degrees C/20 degrees C)”
e1“high temperature-ripened grains contained decreased levels of amylose and long chain-enriched amylopectin”
Title
Hiromoto Yamakawa; Tatsuro Hirose; Masaharu Kuroda; et al. PLANT PHYSIOLOGY 2007. doi:10.1104/pp.107.098665
Other claims from this paper (14)
- Intervention effect High temperature down-regulated starch synthesis genes including GBSSI and BEIIb.
- Intervention effect The cytosolic pyruvate orthophosphate dikinase gene was down-regulated by high temperature.
- Intervention effect Starch-consuming alpha-amylase and heat shock protein genes were up-regulated.
- Intervention effect High-temperature-ripened grains had less long chain-enriched amylopectin.
- Mechanism Reduced GBSSI and BEIIb expression might explain the respective starch changes.
- Intervention effect High temperature decreased accumulation of 13-kD prolamin.
- Intervention effect Prolamin gene expression was diminished at elevated temperature.
- Intervention effect High temperature produced grains with varying chalkiness.
- Intervention effect High temperature decreased grain weight.
- Association Severely chalky grains had more long-chain amylopectin than slightly chalky grains.
- Mechanism Amylopectin structural alterations might contribute to grain chalkiness.
- Association Across tolerant and sensitive cultivars, amylopectin chain-length changes did not correlate with chalkiness.
- Association Across tolerant and sensitive cultivars, amylose changes did not correlate with chalkiness.
- Association Amylopectin chain length and amylose changes appeared correlated with grain weight decrease.