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Xiao Zufei,Jin Zhinong,Zhang Beihong,Li Feng,Yu Faxin,Zhang Haiyan,Lü Xiongwei,Zhang Jie 한국식물생명공학회 2020 Plant biotechnology reports Vol.14 No.4
Cinnamomum bodinieri is a useful plant that could be improved by increasing its cultivation rate. To explore the optimal concentration of exogenously applied IBA for root formation and development in the C. bodinieri citral type, micro-shoots and the fresh tissues of their bases were subjected to morphological and transcriptome analyses, respectively. When plantedQuery on a rooting medium (1/2 MS) with 1.5 mg/L IBA for 25 days, the rooting rates and root numbers were significantly higher than those obtained with 0, 0.5, 1.0, or 2.0 mg/L IBA treatment. Transcriptome analyses conducted 0 day, 7 days, 11 days, and 14 days after planting in the optimal rooting medium demonstrated that the IBA modified the plant’s carbohydrate metabolism and auxin signaling pathway. The root-specific expressions of TIR1, GH3, and SAUR were up-expressed while AUX/IAA was repressed, which contributed to the formation of lateral root initiation sites and root cell elongation. At the same time, d-glucose synthesis increased and the accumulation of starch decreased as more carbohydrates were used to form and develop roots instead of being used for the rapid cell division required for shoot growth. This study identified the optimal rooting medium for the C. bodinieri citral type and determined the molecular mechanisms involved in the regulation of exogenously applied IBA during root formation and development at the transcriptional level.
Huaning Yu,Zhenmin Liu,Feng Hang,Beihong Mo 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.3
Two kinds of semi-hard cheeses, with Monascus purpureus and without M. purpureus, were manufactured, and effects of M. purpureus on physicochemical properties and proteolysis were evaluated during 36 days of ripening. Addition of M. purpureus changed the microbial survival and showed no significant effect on physicochemical properties of the cheeses, including dry matter and pH. Regardless on the rind or in the core, the indices of proteolysis had no significant difference (p>0.05), whereas there were significant differences of total free amino acid (FAA) and individual FAA between cheeses; this indicated that M. purpureus had no significant effect on the primary proteolysis, but affected the content and ratio of individual FAAs during maturation. Electrophoretic analysis showed strong degradation of αs1-casein in the core and on the rind of cheeses, while β-casein was highly degraded on the rind but less in the core. Thus, Monascus spp. might have a potential application in the manufacture of cheeses.