Abstract
BACKGROUND: High-temperature (HT) stress significantly affects the quality of rice (Oryza sativa L.), although the underlying the mechanism remains unknown. Therefore, in the present study, we assessed protein components, amino acids, mineral element levels, starch biosynthesis enzyme activity and gene expression of two heat-sensitive and two heat-tolerant genotypes under HT treatment during early (from 1 to 10 days, T1) and mid-filling (from 11 to 20 days, T2) after anthesis. RESULTS: Except for one cultivar, most rice varieties exhibited increased levels of amylose, chalky degree and protein content, along with elevated cracked grains and pasting temperatures and, consequently, suppressed amino acid levels under HT stress. HT treatment also increased protein components, macro- (Mg, K, P and S) and microelements (Cu, Zn, and Mo) in the rice flour. Both HT treatments reduced the activity of ADP-glucose pyrophosphate, ground-bound starch synthase, as well as the relative ratio of amylose to total starch, at the same time increasing starch branch enzyme activity. The expression levels of OsAGPL2, OsSSS1 and OsSBE1 in all varieties exhibited the same trends as enzyme activity under HT treatment. CONCLUSION: High temperatures negatively affected rice quality during grain filling, which is related to heat tolerance and grain shape. Altered enzymatic activity is crucial to compensate for the lowered enzyme quality under heat stress. © 2024 Society of Chemical Industry.
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Claims 12
Claim · model-written summary
Most varieties had increased amylose under heat stress.
- Taxon
- rice
Oryza sativae0 - Treatment
- HT stresse0
- Outcome
- amylosee0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“most rice varieties exhibited increased levels of amylose, chalky degree and protein content, along with elevated cracked grains and pasting temperatures and, consequently, suppressed amino acid levels under HT stress.”
Claim · model-written summary
Most varieties had increased chalky degree under heat stress.
- Taxon
- riceOryza sativae0
- Treatment
- HT stresse0
- Outcome
- chalky degreee0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“most rice varieties exhibited increased levels of amylose, chalky degree and protein content, along with elevated cracked grains and pasting temperatures and, consequently, suppressed amino acid levels under HT stress.”
Claim · model-written summary
Most varieties had increased protein content under heat stress.
- Taxon
- riceOryza sativae0
- Treatment
- HT stresse0
- Outcome
- protein contente0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“most rice varieties exhibited increased levels of amylose, chalky degree and protein content, along with elevated cracked grains and pasting temperatures and, consequently, suppressed amino acid levels under HT stress.”
Claim · model-written summary
Most varieties had more cracked grains and higher pasting temperatures under heat stress.
- Taxon
- riceOryza sativat0
- Treatment
- HT stresse0
- Outcome
- cracked grains and pasting temperaturese0
- Direction
- elevatede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“elevated cracked grains and pasting temperatures and, consequently, suppressed amino acid levels under HT stress.”
t0“rice”
Claim · model-written summary
Amino acid levels were suppressed under heat stress.
- Taxon
- riceOryza sativat0
- Treatment
- HT stresse0
- Outcome
- amino acid levelse0
- Direction
- suppressede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“suppressed amino acid levels under HT stress.”
t0“rice”
Claim · model-written summary
Heat raised rice flour protein components.
- Taxon
- riceOryza sativae0
- Treatment
- HT treatmente0
- Outcome
- protein componentse0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“HT treatment also increased protein components, macro- (Mg, K, P and S) and microelements (Cu, Zn, and Mo) in the rice flour.”
Claim · model-written summary
Heat raised macroelement and microelement levels in rice flour.
- Taxon
- riceOryza sativae0
- Treatment
- HT treatmente0
- Outcome
- macro- (Mg, K, P and S) and microelements (Cu, Zn, and Mo)e0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“HT treatment also increased protein components, macro- (Mg, K, P and S) and microelements (Cu, Zn, and Mo) in the rice flour.”
Claim · model-written summary
Both heat treatments reduced ADP-glucose pyrophosphate activity.
- Taxon
- riceOryza sativat0
- Treatment
- HT treatmentse0
- Gene
- ADP-glucose pyrophosphatee0
- Outcome
- activity of ADP-glucose pyrophosphatee0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Both HT treatments reduced the activity of ADP-glucose pyrophosphate, ground-bound starch synthase, as well as the relative ratio of amylose to total starch”
t0“rice”
Claim · model-written summary
Both heat treatments reduced ground-bound starch synthase activity.
- Taxon
- riceOryza sativat0
- Treatment
- HT treatmentse0
- Gene
- ground-bound starch synthasee0
- Outcome
- ground-bound starch synthasee0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Both HT treatments reduced the activity of ADP-glucose pyrophosphate, ground-bound starch synthase, as well as the relative ratio of amylose to total starch”
t0“rice”
Claim · model-written summary
Both heat treatments reduced the amylose-to-starch ratio.
- Taxon
- riceOryza sativat0
- Treatment
- HT treatmentse0
- Outcome
- relative ratio of amylose to total starche0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Both HT treatments reduced the activity of ADP-glucose pyrophosphate, ground-bound starch synthase, as well as the relative ratio of amylose to total starch”
t0“rice”
Claim · model-written summary
Heat treatments increased starch branch enzyme activity.
- Taxon
- riceOryza sativat0
- Treatment
- HT treatmentse0
- Gene
- starch branch enzymee0
- Outcome
- starch branch enzyme activitye0
- Direction
- increasinge0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Both HT treatments reduced the activity of ADP-glucose pyrophosphate, ground-bound starch synthase, as well as the relative ratio of amylose to total starch, at the same time increasing starch branch enzyme activity.”
t0“rice”
Claim · model-written summary
OsAGPL2, OsSSS1 and OsSBE1 expression followed enzyme activity trends under heat.
- Taxon
- riceOryza sativat0
- Treatment
- HT treatmente0
- Gene
- OsAGPL2, OsSSS1 and OsSBE1e0
- Outcome
- expression levelse0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The expression levels of OsAGPL2, OsSSS1 and OsSBE1 in all varieties exhibited the same trends as enzyme activity under HT treatment.”
t0“rice”
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See all 43 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.