Estimation of pollen dispersal distance in Job's tears (Coix lacryma-jobi L.) by using red leaf sheath as a morphological marker.

Job's tears (Coix lacryma-jobi L.) is grown widely in Asian countries and a crop that can fertilize with own pollen and pistils. The grains are used not only for food but also for medicinal purposes. The grain of many cultivars contains glutinous endosperm; only grains with this glutinous endosperm are suitable for use as medicine in Japan. Many wild types have non-glutinous endosperm and can easily cross with cultivar under natural environmental conditions. Because the non-glutinous endosperm trait is dominant to that of glutinous endosperm, F1 seeds produced by crosses between a cultivar and a wild type have non-glutinous endosperm. To reduce the rate of unwanted crosses, we investigated the pollen dispersal distance by using a red leaf sheath as a morphological marker. When plants were cultivated in rows 70 cm apart, the crossing rate was about 25%-35%. As the distance increased, the crossing rate decreased at a rate that could be fitted to a power approximation in fields without intervening plants and to an exponential equation in fields with intervening plants. Our data could be used as guidelines for preventing unwanted crossing with wild types when growing cultivars.

A Comprehensive Analysis of Plasma Cytokines and Metabolites Shows an Association between Galectin-9 and Changes in Peripheral Lymphocyte Subset Percentages Following Coix Seed Consumption.

We previously reported that healthy adult males who consumed coix seeds for 1 week demonstrated an increased intestinal abundance of Faecalibacterium prausnitzii and altered peripheral lymphocyte subset percentages. However, the mechanism underlining these effects has not been elucidated. Therefore, cytokines and metabolites in plasma obtained in this study are comprehensively analyzed. A total of 56 cytokines and 52 metabolites in the plasma are quantified. Among them, 14 cytokines and 9 metabolites show significant changes in their levels following coix seed consumption. We examine the relationship between these changes and those in peripheral lymphocyte subset percentages and intestinal abundance of F. prausnitzii, which is also considerably altered following coix seed consumption. The galectin-9 concentration considerably decreased after coix seed consumption, and these changes correlate with those in cytotoxic T cells and pan T cells. Therefore, galectin-9 is possibly involved in the changes in peripheral lymphocyte subset percentages induced by coix seed consumption.

Inheritance of low pasting temperature in sweetpotato starch and the dosage effect of wild-type alleles.

Sweetpotato (Ipomoea batatas (L.) Lam.), which is an outcrossing hexaploid, is one of the most important starch-producing crops in the world. During the last decade, new sweetpotato cultivars, e.g. 'Quick Sweet', which have approximately 20°C lower pasting temperature, slower retrogradation and higher digestibility of raw starch than ordinary cultivars, have been developed in Japan. Genetic analysis of these variants with low pasting temperature starch was conducted in this study. Using 8 variants and 15 normal clones, 26 families were generated. The results from analyzing these progenies suggested that this trait is a qualitative character controlled by one recessive allele (designated spt), which is inherited in a hexasomic manner. A dosage effect of the wild-type Spt allele was found for starch pasting temperature, although the effect was not linear. These results will aid breeders to develop sweetpotato cultivars with a range of starch pasting temperatures.

Effects of storage temperature on the contents of sugars and free amino acids in tubers from different potato cultivars and acrylamide in chips.

To clarify the effects of storage temperature on potato components and acrylamide in chips, tubers from five cultivars were stored at various temperatures (2, 6, 8, 10, and 18 degrees C) for 18 weeks, and the contents of sugars, free amino acids in tubers, and acrylamide in chips after frying were analyzed. At temperatures lower than 8 degrees C, the contents of reducing sugars increased markedly in all cultivars, with similar increases in the acrylamide level and dark brown chip color. Free amino acids showed little change at the storage temperatures tested and varied within certain ranges characteristic of each cultivar. The contents of reducing sugars correlated well with the acrylamide level when the fructose/asparagine molar ratio in the tubers was <2. When the fructose/asparagine ratio was >2 by low-temperature storage, the asparagine content, rather than the reducing sugar content, was found to be the limiting factor for acrylamide formation.

Change in content of sugars and free amino acids in potato tubers under short-term storage at low temperature and the effect on acrylamide level after frying.

Changes in the sugar and amino acid contents of potato tubers during short-term storage and the effect on the acrylamide level in chips after frying were investigated. The acrylamide content in chips began to increase after 3 days of storage at 2 degrees C in response to the increase of glucose and fructose contents in the tubers. There was strong correlation between the reducing sugar content and acrylamide level, R(2)=0.873 for fructose and R(2)=0.836 for glucose. The sucrose content had less correlation with the acrylamide content because of its decrease after 4 weeks of storage at 2 degrees C, while the reducing sugar in potato tubers and the acrylamide in chips continued to increase. The contents of the four amino acids, i.e., asparatic acid, asparagine, glutamic acid and glutamine, showed no significant correlation with the acrylamide level. These results suggest that the content of reducing sugars in potato tubers determined the degree of acrylamide formation in chips. The chip color, as evaluated by L* (lightness), was correlated well with the acrylamide content.

Acrylamide in Japanese processed foods and factors affecting acrylamide level in potato chips and tea.

Acrylamide concentrations in processed foods sold in Japanese markets were analyzed by LC-MS/MS and GC-MS methods. Most potato chips and whole potato-based fried snacks showed acrylamide concentration higher than 1000 microg/kg. The concentrations in non-whole potato based Japanese snacks, including rice crackers and candied sweet potatoes, were less tha. 350 microg/kg. Those in instant precooked noodles were less than 100 microg/kg with only one exception. The effect of storage condition of potato tubers on acrylamide concentration in potato chips after frying was also investigated. Sugar content in the tubers increased during cold storage, and the acrylamide concentration increased accordingly. The concentrations of asparagine and other amino acids, however, did not change during the cold storage. High correlations were observed between the acrylamide content in the chips and glucose and fructose contents in the tubers. This fact indicated that the limiting factor for acrylamide formation in potato chips is reducing sugar, not asparagine content in the tubers. Effects of roasting time and temperature on acrylamide concentration in roasted green tea are also described.

Effects of physiological changes in potato tubers (Solanum tuberosum L.) after low temperature storage on the level of acrylamide formed in potato chips.

Acrylamide in potato chips made from tubers stored at 2 or 20 degrees C for two weeks after harvest was analyzed by GC-MS. The acrylamide level in the former chips was higher than ten times of that in the latter, which was highly correlated with both glucose and fructose levels in the tubers.

Hydrolysis of the potato glycoalkaloid alpha-chaconine by filamentous fungi.

Three strains of filamentous fungi have been isolated from potato sprouts to obtain an enzyme degrading the glycoalkaloids. All of the strains hydrolyzed alpha-chaconine and not alpha-solanine when grown on the sprouts. From strain HP341, identified as Plectosphaerella cucumerina, the enzyme hydrolyzing alpha-chaconine was purified on columns of DEAE-Toyopearl and Phenyl-Toyopearl. The partially purified enzyme hydrolyzed alpha-chaconine to beta1-chaconine but not to beta2- or gamma-chaconine, suggesting that the enzyme is a rhamnosidase specific for the hydrolysis of the rhamnose (C1-C4) glucose linkage in alpha-chaconine. Conversion of alpha-chaconine to beta1-chaconine may be the first step of detoxification for filamentous fungi to grow on potato sprouts that accumulated antifungal alpha-chaconine.