• BMB Reports
• /
• v.38 no.5
• /
• pp.602-608
• /
• 2005

As a crucial transcription factor family, heat-shock factors were mainly analyzed and characterized in tomato and Arabidopsis. In this study, we isolated two putative heat shock factors OsHSF6 and OsHSF12 that interact specifically with heat-shock element (HSE) from Oryza sativa L by yeast one-hybrid method. The full-length cDNA of OsHSF6 and OsHSF12 have 1074bp and 920bp open reading frame (ORF), respectively. Analysis of the deduced amino acid sequences revealed that OsHSF6 was a class A heat shock factor (HSF) with all the conserved sequence elements characteristic of heat stress transcription factor, while OsHSF12 was a class B HSF with C-terminal domain (CTD) lacking of AHA motif. Bioinformatic analysis showed that the sequences and structures of two HSFs' DNA binding domain (DBD) had a high similarity with LpHSF24. The results of RT-PCR indicated OsHSF6 gene was expressed immediately after rice plants exposure to heat stress, and the transcription of OsHSF6 gene accumulated primarily in immature seeds, roots and leaves. However, we did not find the transcription of OsHSF12 gene in different organs and growth periods. Our results implied that OsHSF6 might be function as a HSF regulating early expression of stress genes in response to heat shock, and OsHSF12 might be act as a synergistic factor to regulate the expression of down-stream genes.

• BMB Reports
• /
• v.42 no.1
• /
• pp.16-21
• /
• 2009

Three novel Class A genes that encode heat shock transcription factor (HSF) were cloned from Oryza Sativa L using a yeast hybrid method. The OsHSF7 gene was found to be rapidly expressed in high levels in response to temperature, which indicates that it may be involved in heat stress reception and response. Over-expression of OsHSF7 in transgenic Arabidopsis could not induced over the expression of most target heat stress-inducible genes of HSFs; however, the transcription of some HSF target genes was more abundant in transgenic plants following two hours of heat stress treatment. In addition, those transgenic plants also had a higher basal thermotolerance, but not acquired thermotolerance. Collectively, the results of this study indicate that OsHSF7 might play an important role in the response to high temperature. Specifically, these findings indicate that OsHSF7 may be useful in the production of transgenic monocots that can over-express protective genes such as HSPs in response to heat stress, which will enable such plants to tolerate high temperatures.

• BMB Reports
• /
• v.40 no.3
• /
• pp.349-357
• /
• 2007

The ubiquitous family of 14-3-3 proteins functions as regulators in a variety of physiological processes. Eight rice 14-3-3 genes, designated OsGF14a through h, were identified from an exhaustive search of the genome database. Comparisons of deduced amino acid sequences reveal a high degree of identity among members of the OsGF14 family and reported Arabidopsis 14-3-3 proteins. A phylogenetic study indicates that OsGF14s contain both $\varepsilon$ and non-$\varepsilon$ forms, which is also confirmed by a structural analysis of OsGF14 genes. Furthermore, transcripts of OsGF14b, OsGF14c, OsGF14d, OsGF14e, OsGF14f and OsGF14g were detected in rice tissues. Their different expression patterns, the different effects of environmental stresses and plant hormones on their transcription levels, and the different complementary phenotypes in yeast 14-3-3 mutants not only indicates that OsGF14s are responsive to various stress conditions and regulated by multiple signaling pathways, but also suggests that functional similarity and diversity coexist among the members of OsGF14 family.

• Journal of Life Science
• /
• v.17 no.6 s.86
• /
• pp.772-777
• /
• 2007

A rice OsLeuD gene for small subunit of 3-isopropylmalate isomerase (IPMI) (EC 4.2.1.33) has been isolated. OsLeuD gene is located on 109.3 cM of chromosome 2. OsLeuD gene was expressed abundantly in metabolically active organs including leaves and developing seeds, indicating that OsLeuD gene expression is developmentally regulated. The cDNA of OsLeuD gene was coded for 257 amino acids which showed 58% and 48% homology to small subunits of IPMI in OsLeuD genes of cyanobacteria and green sulfur bacteria, respectively. The molecular character of OsLeuD is closely related to those of photosynthetic bacteria rather than those of eukaryotes including fungi and yeast. This suggests that OsLeuD gene in chromosomal genome of plants may possibly be originated from chloroplast genome.

• Korean Journal of Plant Resources
• /
• v.30 no.5
• /
• pp.571-577
• /
• 2017

Abscisic acid (ABA) is an important phytohormone involved in abiotic stress tolerance in plants. The group A bZIP transcription factors play important roles in the ABA signaling pathway in Arabidopsis but little is known about their functions in rice. In our current study, we have isolated and characterized a group A bZIP transcription factor in rice, OsABF3 (Oryza sativa ABA responsive element binding factor 3). We examined the expression patterns of OsABF3 in various tissues and time course analysis after abiotic stress treatments such as drought, salinity, cold, oxidative stress, and ABA in rice. Subcellular localization analysis in maize protoplasts using a GFP fusion vector further indicated that OsABF3 is a nuclear protein. Moreover, in a yeast one-hybrid experiment, OsABF3 was shown to bind to ABA responsive elements (ABREs) and its N-terminal region found to be necessary to transactivate a downstream reporter. A homozygous T-DNA insertional mutant of OsABF3 is more sensitive to salinity, drought, and oxidative stress compared with wild type plants ＆ OsABF3OX plants. In addition, this Osabf3 mutant showed a significantly decreased sensitivity to high levels of ABA at germination and post-germination. Collectively, our present results indicate that OsABF3 functions as a transcriptional regulator that modulates the expression of abiotic stress-responsive genes through an ABA-dependent pathway.

• Journal of The Korean Society of Grassland and Forage Science
• /
• v.42 no.2
• /
• pp.96-102
• /
• 2022

The present study investigated effects of microbial additives and silo density on chemical compositions, fermentation indices, and aerobic stability of whole crop rice (WCR) silage. The WCR ("Youngwoo") was harvested at 49.7% dry matter (DM), and ensiled into 500 kg bale silo with two different compaction pressures at 430 kgf (kilogram-force)/cm² (LOW) and 760 kgf/cm² (HIGH) densities. All WCR forage were applied distilled water (CON) or mixed inoculants (Lactobacillus brevis 5M2 and Lactobacillus buchneri 6M1) with 1:1 ratio at 1x105 colony forming unit/g (INO). The concentrations of DM, crude protein, ether extract, crude ash, neutral detergent fiber, and acid detergent fiber of whole crop rice before ensiling were 49.7, 9.59, 2.85, 6.74, 39.7, and 21.9%, respectively. Microbial additives and silo density did not affect the chemical compositions of WCR silage (p>0.05). The INO silages had lower lactate (p<0.001), but higher propionate (p<0.001). The LOW silages had higher lactate (p=0.004). The INO silages had higher yeast count (p<0.001) and aerobic stability (p<0.001). However, microbial counts and aerobic stability were not affected by silo density. Therefore, this study concluded that fermentation quality of WCR silage improved by microbial additives, but no effects by silo density.

• Food Science and Preservation
• /
• v.8 no.4
• /
• pp.412-418
• /
• 2001

This study was carried out to set up alcohol fermentation condition for uncooked brown rice. Response surface methodology(RSM) was applied to optimize and monitor of the alcohol fermentation condition with uncooked brown rice. The optimal yeast strain for fermentation of uncooked brown rice was S. cerevisiae GRJ. The polynomial equation for alcohol contents, brix pH and total acditiy showed 0.8828, 0.8409, 0.9431 and 0.9280 of R$^2$, respectively. Optimum range of uncooked alcohol fermentation for maximum alcohol contents were 0.34%(w/w) of enzyme concentration and 350%(w/w) of added water content, respectively. Predicted values at optimum alcohol fermentation condition agreed with experimental values.

• BMB Reports
• /
• v.42 no.8
• /
• pp.486-492
• /
• 2009

OsDREB1D, a special DREB (dehydration responsive element binding protein) homologous gene, whose transcripts cannot be detected in rice (Oryza sativa L), either with or without stress treatments, was amplified from the rice genome DNA. The yeast one-hybrid assay revealed that OsDREB1D was able to form a complex with the dehydration responsive element/C-repeat motif. It can also bind with a sequence of LTRE (low temperature responsive element). To analyze the function of OsDREB1D, the gene was transformed and over-expressed in Arabidopsis thaliana cv. Columbia. Results indicated that the over-expression of OsDREB1D conferred cold and high-salt tolerance in transgenic plants, and that transgenic plants were also insensitive to ABA (abscisic acid). From these data, we deduced that this OsDREB1D gene functions similarly as other DREB transcription factors. The expression of OsDREB1D in rice may be controlled by a special mechanism for the redundancy of function.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.46 no.11
• /
• pp.1358-1365
• /
• 2017

This study evaluated the quality characteristics of muffins prepared with different amounts (0%, 10%, 20%, 30%, 50%) of fucoidan red yeast (Monascus purpureus) rice powder (FRYR). The weight and pH of muffins increased as the amount of FRYR increased. The height and baking loss rate of muffins significantly decreased when amounts of FRYR increased (P<0.05), whereas moisture content was not significantly different between all samples. L value and b value of muffins significantly decreased when amounts of FRYR increased (P<0.05). However, a value of muffins significantly increased when amounts of FRYR increased (P<0.05). Hardness, chewiness, and brittleness increased with increasing FRYR concentration. Cohesiveness was higher with 30% FRYR, whereas springiness was not significantly different between the samples. In the sensory evaluation, the appearance and crumb color of muffins was higher in groups containing 0% FRYR, whereas flavor, taste, texture, and overall acceptability scores were highest for muffins with 50% FRYR added. The total polyphenol content and 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity of muffins significantly increased with increasing addition of FRYR (P<0.05). Therefore, addition of FRYR could satisfy the sensory function and functional requirements of muffins. Furthermore, this study proposes the development of various products using fucoidan red yeast rice.

• Food Science and Preservation
• /
• v.17 no.5
• /
• pp.733-740
• /
• 2010

Brown rice vinegars were prepared by agitated or static acetic acid fermentation using different yeast strains (Saccharomyces kluyveri DJ97, Saccharomyces cerevisiae JK99, Saccharomyces cerevisiae GRJ, or Saccharomyces cerevisiae H9). Organic acid contents and levels of volatile compounds were compared in vinegars prepared by different methods. The chosen yeast strain did not significantly affect the organic acid content of vinegar. In vinegars prepared by agitated acetic acid fermentation, organic acid contents were, in the order of descending abundance, acetic acid, citric acid, lactic acid, oxalic acid, and tartaric acid. In vinegars prepared by static acetic acid fermentation, no citric acid was detected, and lactic acid content was higher than that in agitated acetic acid fermented vinegar. The volatile compounds of both vinegars, analyzed by GC-MS, did not significantly differ when various yeast strains were used. Eighteen volatile compounds were detected in vinegar prepared by agitated acetic acid fermentation and 11 in vinegar prepared by static fermentation. Volatile compounds that can affect vinegar quality, including ethyl acetate and phenethyl acetate, were present at high concentrations in static acetic acid fermented vinegar. Electronic nose analysis showed that volatile chemical patterns differed between the two types of vinegar, but there were no significant differences in sensory scores between vinegars prepared using various yeast strains or by either of the two methods of fermentation.