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Tartary buckwheat (Fagopyrum tataricum Garetn.), a dicotyledonous herbaceous crop, has good adaptation to low nitrogen (LN) condition. The plasticity of roots drives the adaption of Tartary buckwheat under LN, but the detailed mechanism behind the response of TB roots to LN remains unclear. In this study, the molecular mechanism of two Tartary buckwheat genotypes' roots with contrasting sensitivity in response to LN was investigated by integrating physiological, transcriptome and whole-genome re-sequencing analysis. LN improved primary and lateral root growth of LN-sensitive genotype, whereas the roots of LN-insensitive genotype showed no response to LN. 2, 661 LN-responsive differentially expressed genes (DEGs) were identified by transcriptome analysis. Of these genes, 17 N transport and assimilation-related and 29 hormone biosynthesis and signaling genes showed response to LN, and they may play important role in Tartary buckwheat root development under LN. The flavonoid biosynthetic genes' expression was improved by LN, and their transcriptional regulations mediated by MYB and bHLH were analyzed. 78 transcription factors, 124 small secreted peptides and 38 receptor-like protein kinases encoding genes involved in LN response. 438 genes were differentially expressed between LN-sensitive and LN-insensitive genotypes by comparing their transcriptome, including 176 LN-responsive DEGs. Furthermore, nine key LN-responsive genes with sequence variation were identified, including FtNRT2.4, FtNPF2.6 and FtMYB1R1. This paper provided useful information on the response and adaptation of Tartary buckwheat root to LN, and the candidate genes for breeding Tartary buckwheat with high N use efficiency were identified.
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http://dx.doi.org/10.1016/j.plaphy.2023.02.023 | DOI Listing |
Foods
August 2025
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Tartary buckwheat hulls, a phenolic-rich by-product of buckwheat processing, offer great potential for resource utilization. In this study, ultrasound-assisted enzymatic extraction with two temperatures (40 °C and 50 °C) was employed to obtain phenolics from Tartary buckwheat hulls. Compared with the traditional extraction method (207 mg/100 g), ultrasound-assisted enzymatic extraction increased the total phenolic yield by 91.
View Article and Find Full Text PDFPlant Biotechnol J
August 2025
College of Biological Sciences and Technology, Taiyuan Normal University, Taiyuan, China.
Front Plant Sci
August 2025
School of Life Science, Guizhou Normal University, Guiyang, China.
Introduction: Yield improvement of Tartary buckwheat is primarily hindered by the lack of effective cultivation practices. Understanding the effects of improved cultivation practices (ICPs) on the yield and economic benefits is of great importance for high-yield cultivation and resources efficient utilization of Tartary buckwheat.
Methods: A two-season field experiment was conducted on Tartary buckwheat variety Jinqiao 2 using six cultivation practices, including no nitrogen application (0 N), local farmers' practice (LFP, CK), and four ICPs consisting of improved practice of increased planting density with reduced nitrogen application (ICP1), the same practices as ICP1 but with moderate tillage depth (ICP2), the same practices as ICP1 but with deep tillage depth (ICP3), and the same practices as ICP3 but with rice straw returning (ICP4).
Sci Rep
August 2025
Department of Genetics and Plant Breeding, Chaudhary Sarwan Kumar Himachal Pradesh Krishi Vishvavidyalaya, Palampur, Himachal Pradesh, 176062, India.
Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn) is an important underutilized coarse cereal, grown for its excellent nutritional, health value and therapeutic effects. Despite its growing demand, there are limited studies that have focused on its genotypic variability and genotype-environmental interaction (GEI), particularly in the North-Western Himalayas.
View Article and Find Full Text PDFFood Chem
August 2025
School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China.
This study investigated the impact of egg white (0-20 %, wet basis) on the cooking quality of dried Tartary buckwheat noodles (DTBNs) and explored the underlying mechanisms. Results demonstrated that egg white significantly improved cooking quality, reducing cooking loss (up to 8.85 %, p < 0.
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