Zobrazeno 1 - 10
of 37
pro vyhledávání: '"Vito M. Butardo"'
Functional Genomic Validation of the Roles of Soluble Starch Synthase IIa in Japonica Rice Endosperm
Autor:
Vito M. Butardo Jr., Jixun Luo, Zhongyi Li, Michael J. Gidley, Anthony R. Bird, Ian J. Tetlow, Melissa Fitzgerald, Stephen A. Jobling, Sadequr Rahman
Publikováno v:
Frontiers in Genetics, Vol 11 (2020)
The enzyme starch synthase IIa (SSIIa) in cereals has catalytic and regulatory roles during the synthesis of amylopectin that influences the functional properties of the grain. Rice endosperm SSIIa is more active in indica accessions compared to japo
Externí odkaz:
https://doaj.org/article/3c04a6bd019a4f1f981d6de30f1a9286
Autor:
Maria Krishna de Guzman, Sabiha Parween, Vito M. Butardo, Crisline Mae Alhambra, Roslen Anacleto, Christiane Seiler, Anthony R. Bird, Chung-Ping Chow, Nese Sreenivasulu
Publikováno v:
Scientific Reports, Vol 7, Iss 1, Pp 1-14 (2017)
Abstract Rice lines with slower starch digestibility provide opportunities in mitigating the global rise in type II diabetes and related non-communicable diseases. However, screening for low glycemic index (GI) in rice breeding programs is not possib
Externí odkaz:
https://doaj.org/article/7159edb612564c3b80f721bbf9e60f05
Autor:
Michelle R. Toutounji, Vito M. Butardo, Wei Zou, Asgar Farahnaky, Laura Pallas, Prakash Oli, Christopher L. Blanchard
Publikováno v:
Foods, Vol 8, Iss 12, p 601 (2019)
The development of rice that can produce slow and steady postprandial glucose in the bloodstream is a response to alarmingly high global rates of obesity and related chronic diseases. However, rice grain quality programs from all over the world curre
Externí odkaz:
https://doaj.org/article/6b32b7f6598142919d14b36a3275bab3
Publikováno v:
Symbiosis. 84:1-17
Endosymbiosis or symbiogenesis is a process where a cell hosts another cell that is acquired through phagocytosis or natural entry of the cell within its cytoplasm. Endosymbiosis has a profound effect on the survival of the host cell by conferring nu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::638f8392a54dd34afe0a03a02f2d18d3
https://doi.org/10.1007/s13199-020-00741-5
https://doi.org/10.1007/s13199-020-00741-5
Autor:
Michelle L. Colgrave, Zhongyi Li, Stephen A. Jobling, Jixun Luo, Anthony A. Millar, Qiang Yang, Christine Konik-Rose, Vito M. Butardo
Publikováno v:
Theoretical and Applied Genetics. 133:2961-2974
Catalytically active indica SSIIa allele in high amylose rice with down-regulated japonica SBEIIb can increase starch content and modify the starch structure and properties without changing its amylose content. Rice (Oryza sativa) genotypes with inac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aa63b70bb5726722fb3bfcb418838b23
https://doi.org/10.1007/s00122-020-03649-2
https://doi.org/10.1007/s00122-020-03649-2
Autor:
Nese Sreenivasulu, Andreas Graner, Lilia Molina, Gopal Misra, Saurabh Badoni, Matty Demont, Roslen Anacleto, Vito M. Butardo, Matthew K. Morell
Publikováno v:
Journal of Experimental Botany
Genetic regions in the rice genome are identified that affect the proportion of grains that remain intact after milling (the head rice yield) and the degree of chalkiness in the grain.
Higher head rice yield (HRY), which represents the proportio
Higher head rice yield (HRY), which represents the proportio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9c3062c5b9ba0ba6ce1a3028ed709597
https://doi.org/10.1093/jxb/erz256
https://doi.org/10.1093/jxb/erz256
Autor:
Aldrin P. Bonto, Wilma A. Hurtada, Vito M. Butardo, Maria Krishna de Guzman, Katherine Ann C. Israel, Nese Sreenivasulu, Crisline Mae Alhambra, Sushil Dhital, Erlinda I. Dizon
Publikováno v:
Journal of Cereal Science. 86:108-116
Understanding the structural factors related to the starch digestibility of cooked milled rice grains is important in mitigating the impact of diet-related diseases. In this study, changes in starch structure of rice during in vitro digestion and ret
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1d43dd61e98770165208876d4864aacd
https://doi.org/10.1016/j.jcs.2019.02.001
https://doi.org/10.1016/j.jcs.2019.02.001
Autor:
Roslen Anacleto, Nese Sreenivasulu, Trinidad P. Trinidad, Vito M. Butardo, Markus Kuhlmann, Cecilia Acuin, Rosa Paula Cuevas, Saurabh Badoni, Matthew K. Morell, Gopal Misra, Anthony R. Bird, Aida C. Mallillin, Sabiha Parween
Publikováno v:
Plant Biotechnology Journal
Summary Reliably generating rice varieties with low glycaemic index (GI) is an important nutritional intervention given the high rates of Type II diabetes incidences in Asia where rice is staple diet. We integrated a genome‐wide association study (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8fb973c250a249029775d5f865ddb7e2
https://doi.org/10.1111/pbi.13051
https://doi.org/10.1111/pbi.13051
Publikováno v:
Journal of visualized experiments : JoVE. (159)
The characterization of gene expression is dependent on RNA quality. In germinating, developing and mature cereal seeds, the extraction of high-quality RNA is often hindered by high starch and sugar content. These compounds can reduce both the yield
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c96979720120a8e63d1cbc3bbcf7c48d
https://pubmed.ncbi.nlm.nih.gov/32589629
https://pubmed.ncbi.nlm.nih.gov/32589629
Autor:
Jixun Luo, Christopher Blanchard, Wei Zou, Asgar Farahnaky, Vito M. Butardo, Michelle Toutounji
Publikováno v:
Carbohydrate polymers. 248
This study investigated the particle disintegration of cooked milled rice during in vitro digestion to identify its potential for rapidly predicting glycaemic index (GI). Milled grains and flour of rice with varying GI were cooked, stirred and subjec
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::91d347ca76b700601a3a5db43493286b
https://pubmed.ncbi.nlm.nih.gov/32919531
https://pubmed.ncbi.nlm.nih.gov/32919531