Journal of Food Science and Technology-mysore最新文献

{"title":"Osmotic Dehydration and Assessment of Quality Attributes of Seasonal Vegetable Crops: Carrot and Beetroot Cubes","authors":"Shamsher Ali, Alka Sharma, Sift Desk Journals Open Access Journals","doi":"10.25177/JFST.5.4.RA.10658","DOIUrl":"https://doi.org/10.25177/JFST.5.4.RA.10658","url":null,"abstract":"Fulfilling the food demand of a growing population is the biggest challenge as lot of food globally got wasted due to improper storage and processing. Osmotic dehydration offers high-quality preservation and maintenance of the integrity of fruits & vegetables. Response surface methodology was performed to estimate the main effect of osmotic dehydration process on quality attributes of carrot and beetroot cubes. Higher values of the osmotic solution of salt and sucrose at sample to solution ratio of 1:5 had provoked higher flows of water and solutes through the carrot and beetroot cubes. The range of NaCl concentration varies from 4-12 % w/v in carrot and 12-16 % w/v in beetroot for 2, 4 and 6 hour. However, sucrose concentration varies from 40-60o Brix in both carrot and beetroot. Quality attribute of carrot and beetroot including ascorbic acid, carotenoid, total phenol etc. didn’t changed on recommended process variables 50o Brix of sucrose + 8 % w/v sodium chloride for carrot and 50o Brix of sucrose + 14 % w/v NaCl for beetroot under osmotic dehydration for 4 hours. It was considered to get maximum water loss, weight reduction, subsequent rehydration ratio, overall acceptability and minimum solute gain of rehydrated product.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"1 1","pages":"199-217"},"PeriodicalIF":3.1,"publicationDate":"2020-08-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82598562","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Inhibitory Effects of Nucleosides, Nicotinamide Adenine Dinucleotide, Adenosine 5'-Triphosphate, Inosine, Nicotinamide Riboside and Nicotinamide Mononucleotide Against α-Amylase and α-Glucosidase Enzymes","authors":"F. Ghorbani, Masoomeh Ghorbani, Arezou Ghahghaee, Sift Desk Journals Open Access Journals","doi":"10.25177/JFST.5.4.RA.10644","DOIUrl":"https://doi.org/10.25177/JFST.5.4.RA.10644","url":null,"abstract":"Diabetes is a group of metabolic disorders characterized by a high blood sugar level over a prolonged period of time. Inhibition of carbohydrate hydrolyzing enzymes leads to decrease in the absorption of glucose which is considered as one of the effective managements of diabetes mellitus. Vegetable, fruit, milk and fish are good sources of nucleosides and inosine (INO), nicotinamide riboside (NR) and nicotinamide mononucleotide (NMN) with versatile health benefits. The welladapted structural features of these compounds for the inhibition/activation of enzymes include several available hydrogen bond (H-bond) acceptors and donors, flexible backbone and hydrophobic nature. The substrates of α-amylase (α-Amy) and α-Glucosidase (α-Glu), known as key absorbing enzymes, have functional groups (OH groups) resembling nucleosides. Therefore, the present study was conducted to evaluate the inhibitory properties of nucleosides against αAmy and α-Glu. The median inhibition concentration (IC50) values for α-Glu in the presence of adenosine (ADN), adenosine triphosphate (AMP), NR, INO, adenosine triphosphate (ATP), nicotinamide adenine dinucleotide (NAD), Adenosine diphosphate (ADP)-ribose, ADP-glucose and NMN were determined 208.6±3.8, 254.1±5.2, 177.7±4.8, 192.1±5.2, 215.9±2.7, 65.4±1.3, 63.4±2.2, 75.6±4.2 and 196.1±2.6, respectively. The IC50 values α-Amy in the presence of ADN, AMP, NR, INO, ATP, NAD, ADP-ribose, ADP-glucose and NMN were determined 145.3±2.4, 202.3±3.9, 127.7±4.8, 163.5±3.6, 185.3±1.2, 80.4±2.8, 64.8±4.7, 51.1±1.6 and 166.5±1.4, respectively. Moreover, the Ki values of NAD were calculated as 13.8±0.8 and 18.6±2.4 μM for α-Glu and α-Amy in a competitive-mode and noncompetitive -mode inhibition. In addition, to communicate with the active site of α-Glu and α-Amy respectively, NR presented a binding energy of -7.8 and -6.8 kcal/mol, INO -7.3 and -6.9, ATP -8.3 and -7.3, NAD -10.0 and -8.5, ADP-ribose -8.7 and -7.4, ADP-glucose -8.9 and -7.6, cAMP 6.6 and -6.3 and NMN -6.8 and -7.0 kcal/mol. These antioxidant inhibitors may be potential anti-diabetic drugs, not only to reduce glycemic index, but also to limit the activity of the major reactive oxygen species (ROS) producing pathways.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"23 1","pages":"182-198"},"PeriodicalIF":3.1,"publicationDate":"2020-08-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88644155","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The impact of uric acid treatment on mitochlondria morphology and function in a steatosis model of L-02 cells","authors":"W. Xiang, Shi Cheng, Yong Zhou, Sift Desk Journals Open Access Journals","doi":"10.25177/JFST.5.5.RA.10667","DOIUrl":"https://doi.org/10.25177/JFST.5.5.RA.10667","url":null,"abstract":"Background and objectives: Nonalcoholic fatty liver disease (NAFLD) is one of the most prevalent chronic diseases worldwide. Oxidative stress (OS) is a major contributor toward NAFLD development, while mitochondria play a central role in OS. Our previous study has shown that uric acid (UA), as a dual function metabolite, could alleviate OS. This study examined the impact of UA on mitochondria morphology and function in a model of steatosis using L-02 cells to explore the pathogenesis of NAFLD. Methods: The L‐02 hepatocyte cell line was used to develop a steatosis cell model via 0.3 mM oleic acid (OA) over 24 h, subsequently treated with uric acid (UA) dose of 5, 10, and 20 mg/dL for 24, 48, and 72 h, respectively. The fluorescence intensity of reactive oxygen species (ROS), apoptosis rate, and activity of Succinate dehydrogenase(SDH), cytochrome oxidas(CCO), and adenosine triphosphate(ATP) synthase in electron transport chain (ETC), as well as the content of ATP and 8-OH-dG were examined; ultrastructure was observed under an electron microscope. Results: Treatment with UA at a concentration of 5 and 10 mg/dL decreased the rate of ROS production, apoptosis, and 8-OH-dG concentration, while supporting ATP recovery, and SDH activity in the steatosis model cell. It also promoted lipid droplet metabolism; however, the recovery of mitochondria morphology was not obvious. Conclusions: Treatment with UA dose of 5 and 10 mg/dL could protect mitochondria from OS damage. Future research requires a more stable and effective model. keywords: electron transport chain, oxidative stress, nonalcoholic fatty liver disease Copy rights: © 2020 The Author(s). Published by Sift Desk Journals Group This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. The impact of uric acid treatment on mitochlondria morphology and function in a steatosis model of L-02 cells Journal of Food Science & Technology (ISSN: 2472-6419) DOI: 10.25177/JFST.5.5.RA.10667 Research","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"36 1","pages":"226-233"},"PeriodicalIF":3.1,"publicationDate":"2020-08-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79369492","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"NUTRITIONAL VALUE OF MASO31 RECIPE AND COMPLEMENTARY FEEDING ACCORDING TO THE WHO RECOMMENDATIONS IN KATANGA, DEMOCRATIC REPUBLIC OF THE CONGO","authors":"Ngoy Bulaya Emmanuel, Malamba Wa Malamba Sylvain, M. Ali, L. Oscar, Sift Desk Journals Open Access Journals","doi":"10.25177/JFST.5.4.RA.10657","DOIUrl":"https://doi.org/10.25177/JFST.5.4.RA.10657","url":null,"abstract":"Inappropriate complementary feeding is among the main causes of malnutrition worldwide. However, optimal complementary feeding is an effective child survival strategy ranked among the top life-saving interventions for children under 5 years. WHO and UNICEF underline the use of available food locally produced for children less than 2 years as a significant strategy to ensure the optimal complementary feeding. Maize-Soy blend in 3/1 proportion (MASO31) is consumed as complementary food in Katanga. Nevertheless, its nutritional value isn’t known nor its adequacy as additional food. This study aimed to evaluate the nutritional value of MASO31 content according to the WHO recommendations on complementary feeding. Two samples of MASO31 formulas were taken of two different preparations, for biochemical analysis nutrients data (energy, protein, Fe, Ca, P, Zn) in the Research and Agro Alimentary Analysis Center (CRAA) of Lubumbashi. The biochemical methods used were specific to analyze each nutrient data in MASO31 such as conversion factors and KJELDHAL. Comparative analysis of «MASO31» content was done using the WHO Complementary Feeding Recommendations as gold standard. Energy and nutrients content of 100g of «MASO31» were higher than the WHO Recommendations for complementary feeding period in daily need. But, calcium and phosphorus content was lower than the recommendations and needed improvements. The number of times that was proposed by ACANUDE NGO for «MASO31» to be fed is similar to the WHO recommendations on meal frequency in complementary feeding. MASO31 may be recommended in complementary feeding in DRC but calcium and phosphorus content should be enriched. Key words: Adequate complementary food, Complementary feeding, Democratic Republic of the Congo, Local complementary food and Nutritional value.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"19 1","pages":"172-181"},"PeriodicalIF":3.1,"publicationDate":"2020-08-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78956720","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Cloning and Purification of Ornithine Transcarbamoylase from Lactobacillus brevis and Its Application on Regulating Ethyl Carbamate Formation in Chinese rice wine","authors":"Jin Chengyu, H. Wendi, Dionne-Debra Mazvita, Anthony Putera Setiawan, Sift Desk Journals Open Access Journals","doi":"10.25177/JFST.5.5.RA.10665","DOIUrl":"https://doi.org/10.25177/JFST.5.5.RA.10665","url":null,"abstract":"It was studied that ornithine transcarbamoylase played important roles in ethyl carbamate (EC) formation. Ornithine transcarbamoylase (OTCase) can degrade citrulline, a precursor of EC, through arginine deiminase pathway. Therefore, they are generally added to regulate EC catabolism in rice wine fermentation. In this work, OTCase were added in different concentration and ferment time. It turned out addition of OTCase could reduce EC to some extent, especially for low concentration enzyme addition and mid-stage addition time. Furthermore, the production of amino acids, volatile flavor compounds and sense of taste were not markedly affected. The discoveries reveal that EC can be reduced by supplying OTCase while rice wine leavening.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"2 1","pages":"218-225"},"PeriodicalIF":3.1,"publicationDate":"2020-08-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78439702","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impact of Source of yeast on Volatile Composition and Sensory Properties of Samanea saman ( Rain tree) Wine","authors":"Uzoukwu Anthonia.E, Ubbaonu Collins.N., N. Justina, Ogueke, C. Chika, Chukwu, N. Micheal, Sift Desk Journals Open Access Journals","doi":"10.25177/JFST.5.4.RA.10662","DOIUrl":"https://doi.org/10.25177/JFST.5.4.RA.10662","url":null,"abstract":"Background: Samanea saman (Rain tree) is commonly used in parks for ornamental. The ripe pods are usually littered around the tree site during fruiting season. Animals and children are attracted to it and eat the pods because of its aroma and sweet pulp. The sugary pulp is not optimally utilized in the food industry especially in wine production. Purpose: The aim was to ferment Samanea saman pulp must with different sources of Saccharomyces cerevisiae and investigate their impact on the volatile composition and sensory properties of the wine. Method: Samnea saman wine was processed from the de-seeded pods (pulp) fermented with Saccharomyces cerevisiae isolated from the pulp (inherent), brewer’s yeast, baker’s yeast and without starter culture. The volatile composition, odour activity values (OAVs) and sensory properties were investigated. Triplicate data obtained were subjected to OneWay ANOVA using SPSS software version 21.Mean values and Fisher’s Least Significant Difference (LSD) were determined for the separation of the means at (p≤0.05). Results: Isoamylalcohol (140.25-165.58μg/L), 1-propanol (133.53-153.32μg/L), methanol (58.57-66.65μg/L), ethylacetate (43.36-52.25μg/L) and ethylhexanoate (20.54-32.59μg/L) were the major congeners in the most accepted wine samples. Ethylhexanoate and isoamyl acetate with odour OAVs of 6517 and 482 respectively contributed highly to the aroma of the wine samples. The samples fermented with inherent yeast or brewer’s yeast produced higher concentrations of volatile compounds, odour activity values and were very much liked (8) as the commercial wine (control) and significantly (p≤0.05) different from the other two. Conclusion: The source of yeast influenced the volatile composition and sensory properties of Samanea saman wine. Since the inherent yeast compared favorably with brewer’s yeast and even better than baker’s yeast, it can be utilized industrially as alternative to commercial yeasts. The Samanea saman pulp can be used as alternative source of sugar in food industry.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"31 1","pages":"162-171"},"PeriodicalIF":3.1,"publicationDate":"2020-08-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85227445","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Assessment of physicochemical, microbial and sensory properties of whey wine coloured with beet roots and carrots","authors":"Njoya Moyouwou Amadou, Sonchieu Jean, Nain Caroline Waingeh, Semi Aphonsius Yam, Sift Desk Journals Open Access Journals","doi":"10.25177/JFST.5.3.RA.10632","DOIUrl":"https://doi.org/10.25177/JFST.5.3.RA.10632","url":null,"abstract":"The physicochemical, microbial and sensory properties of beet roots and carrots coloured whey wine were investigated in the present study. Four whey wine samples A, B, C and D were prepared by addition of 0%; 10% (V/V) of beet roots juice; 5% (V/V) of carrots juice and 5% (V/V) of beet roots juice and 10% (V/V) of carrots juice, respectively. During primary fermentation (07 days), sugar content, alcohol content, pH and titratable acidity were measured daily. After 21 days maturation, the wine samples were subjected to physicochemical analysis (pH; titratable acidity; dry matter, sugar, alcohol and ash contents), microbial analysis (total bacteria, total coliforms, E. coli and yeasts and moulds counts) and sensory evaluation (colour, clarity, Aroma, taste, alcohol burn, after taste and overall acceptability). From the results, parameters studied were not affected by colouring during primary fermentation of whey wine. Colouring did not affect (p˃0.05) pH; titratable acidity; dry matter, sugar and alcohol contents of whey wine. Carrots juice decreased the ash content. The yeasts and moulds count reduced (p˂0.05) with beet roots juice alone or in association to carrots juice. There was no significant (p˃0.05) effect of colouring on colour, clarity, smell/aroma, taste and alcohol burn of whey wine. At 10%, carrots juice increased (p˂0.05) after taste appreciation and overall acceptability; had high (p˂0.05) after taste and similar (p˃0.05) appreciation concerning clarity, alcohol burn and overall acceptability compared to commercial red wine. Hence, whey wine coloured with carrots juice at 10% (V/V) could be recommended.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"29 1","pages":"136-145"},"PeriodicalIF":3.1,"publicationDate":"2020-06-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82248602","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Putative Allergens Identified in Mango (Mangifera indica Linn) Leaf and Fruit with Transcriptome Analysis","authors":"Huiqing Yan, Xiaolong Huang, Zongmin Wu, Yin Yi, Sift Desk Journals Open Access Journals","doi":"10.25177/jfst.5.2.ra.10636","DOIUrl":"https://doi.org/10.25177/jfst.5.2.ra.10636","url":null,"abstract":"Some allergens have previously been identified in mango (Mangifera indica Linn), including profilins, Bet v 1like proteins and chitinase. In this paper, we identified the deepest investigation of mango potential allergens using high-throughput Illumina sequencing. RNA-Seq generated 11,751,123 contigs that were assembled into 99,328 unigenes with 16,848 unigenes of >1000 bp. A total of 230,242 unigenes were annotated using public protein databases, with a cut-off E-value above 10, of which 27,295, 46,030, 24,227 and 14,023 unigenes were assigned to gene ontology terms, Nr, Swiss-Prot and clusters of orthologous groups, respectively. A total of 66 potential allergen genes were identified, and their relative expressions were evaluated using Illumina RNA-Seq technology. Allergens mainly belonged to pollen allergen, pathogenesis-related protein Bet v I family and NADPH-dependent FMN reductase. We selected c61327.graph_c0, highly expressed in fruit and annotated as Pollen Ole e 1, was used as a template to obtain homologous protein structure in the RCSB PDB bank (PDB: 4z8w). We over-expressed and purified c61327.graph_c0, which could bind to human IgE by immunoblotting","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"159 1","pages":""},"PeriodicalIF":3.1,"publicationDate":"2020-05-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81568676","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"An Extended Taxonomic Profile and Metabolic Potential Analysis of Pulque Microbial Community Using Metagenomics","authors":"A. L. Munguía, Alejandra Escobar-Zepeda, Juan J. Montor, C. Olvera, A. Sánchez-Flores, A. López-Munguía, Sift Desk Journals Open Access Journals","doi":"10.25177/jfst.5.2.ra.10637","DOIUrl":"https://doi.org/10.25177/jfst.5.2.ra.10637","url":null,"abstract":"Background: Pulque is one of the most important fermented beverages issued from the Mesoamerican past, rich in culture and tradition, as well as nutritional and physiological properties. A particular bacterial population plays a key role in the production of compounds related to pulque’s flavor and texture, as well as in its functional properties. Methods: Using a whole metagenome sequencing approach, we characterized the bacterial population present in pulque with high taxonomic resolution so that the description is made at species level. Results: From metagenomic information, we analyzed the potential metabolically related nutritional and sensory compounds. Species from the Sphingomonadaceae and Bartonellaceaeare family, are reorted in pulque for the first time, associated with potential probiotics. Enzymes involved in metabolic pathways of vitamins are identified, in agreement with previous reports regarding its presence in pulque. We also describe Glycosyl Hydrolase functional domains, related to the synthesis of polysaccharides, typical soluble products. Conclusion: These results contribute to increase the knowledge of the traditional fermented products and to the history of this emblematic drink of the Mesoamerican culture.These metagenomic reservoir represents a great biotechnological potential for the food industry.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"6 1","pages":"83-97"},"PeriodicalIF":3.1,"publicationDate":"2020-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81715312","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Genome-wide characterization of Rice Black Streaked Dwarf Virus-responsive genes in rice","authors":"Wei Liu, Zhen Li, Qingguo Wang, J. Pan, Pengfei Wang, Gui-quan Zhang, L. Yang, F. Yao, Sift Desk Journals Open Access Journals","doi":"10.25177/JFST.5.2.RA.615","DOIUrl":"https://doi.org/10.25177/JFST.5.2.RA.615","url":null,"abstract":"Background: Rice black streaked dwarf virus (RBSDV) is an important pathogen disease in rice and gramineous planting regions all over the world. The major phenotypes of RBSDV infected rice were dwarf with dark green leaves, which generally resulted in seriously loss of yield. The RBSDV known so far is preoperatively transmitted to rice in a persistent manner by small brown planthopper (SBPH), instead of transmitting to offspring through ovary. Results: To identify RBSDV responsive genes and to explore and clarify the molecular mechanisms involved in plantvirus interaction, digital gene expression profile (DGE) analysis was performed by high-throughput sequencing using wildtype (WT) and RBSDV infected rice leaves (IRL) as materials. A total of 165,975 and 165,940 unique tags were obtained in IRL and WT libraries, respectively. In comparison with the control, 896 differentially expressed genes (DEGs) were obtained, of which 500 DEGs were up regulated and 396 DEGs were down regulated. Functional analysis showed that DEGs mainly classified into10 groups, including metabolism, stress pathogen and defense, signal transduction, Transporter, transcription and post-transcription, cell structure and division etc. To further validate reliability and authenticity of the data, 10 DEGs were randomly picked and Real-time RT-PCR was carried out, and the expression trends of 7 genes were in line with the RNA-seq results. By searching the RBSDV related miRNA database of rice, 10 targeted genes of 6 significantly changed miRNAs were also identified in these DEGs. Conclusions: The data derived from RNA-seq were valid and credible. Through this research, a series of candidate RBSDV-responsive genes were obtained, and special signal transduction and metabolism pathways were built and pulled out in rice. This study provided further insight into the molecular mechanisms during compatible and incompatible interactions between viruses and their host plants. Copy rights: © This is an Open access article distributed under the terms of International License. Genome-wide characterization of Rice Black Streaked Dwarf Virus-responsive genes in rice Journal of Food Science & Technology (ISSN: 2472-6419) DOI: 10.25177/JFST.5.2.RA.615 Research","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"31 1","pages":"66-82"},"PeriodicalIF":3.1,"publicationDate":"2020-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77146717","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}