Abstract
Resistant starch (RS) encompasses those forms of starch which are not accessible to human digestive enzymes and are fermented in the colons producing short chain fatty acids. The plant materials containing RS are few in the world. In this contribution, the culture ability of callus from anthers of F1 plants from, landraces, ‘Zhaxima’(Oryza sativa var. indica, high-RS rice line with 7.705 ± 0.142, g/100 g) × ‘Nanjing 46’ (Oryza sativa var. japonica, rice variety with RS content (g/100 g) of 0.200 ± 0.001 crosses were studied for obtaining high RS rice plants. The results showed that when M8 basic induction medium was added with 1.5 mg /L 2,4-D、2 mg /LNAA and 0.3 mg /L KT, the inductivity of callus was high as 32.14% for 21 d after pretreatment at 4 °C for 3 d; When MS differentiation basic medium was added with 2 mg /LKT and 3 mg /L ABA, the frequency of regeneration for callus was 50.3% with only a regeneration frequency of 4.55% grown into green seedlings. The RS content in the seeds was between those of the two parents and was partially normally distributed, the highest RS contents of the regenerated plants was as high as 7.66 ± 1.197%. This produced an efficient technology for regenerating stable rice lines with high RS and good eating quality using anthers culture.
Highlights
Increases in the incidence of type-2 diabetes are being observed throughout the world (Zhou et al 2016)
The callus was transferred to differentiation media (DM) medium, where it began to form green tissues under light treatment over 14 D. callus with green tissue was cultured for about 30 d on DM-2, with a greening rate of about 4.55% (Fig. 1)
The plant regeneration rate from anther culture was as high as 4.55%, but the albino rate of regeneration plants was as high as 47.5%
Summary
Increases in the incidence of type-2 diabetes are being observed throughout the world (Zhou et al 2016). Starch is a major dietary source of carbohydrate. It is composed of two types of molecules, amylose (Am) and amylopectin (Ap) (Jobling 2004). RS is a small fraction of starch that is resistant to hydrolysis by exhaustive α-amylase and pullulanase treatment in vitro (Haralampu 2000). RS encompasses those forms of starch, which are not accessible to human digestive enzymes and are fermented in the colon to produce short chain fatty acids (Ashwar et al 2015). Consumption of foods high in resistant starch (RS) can help
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