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Rice is a chilling-sensitive plant, and extremely low temperatures seriously decrease rice production. Several genes involved in chilling stress have been reported in rice; however, the chilling signaling in rice remains largely unknown. Here, we investigated the chilling tolerance phenotype of overexpression of constitutive active OsMAPK6 (CAMAPK6-OE) and OsMAPK6 mutant dsg1, and demonstrated that OsMAPK6 positively regulated rice chilling tolerance. It was shown that, under cold stress, the survival rate of dsg1 was significantly lower than that of WT, whereas CAMAPK6-OE display higher survival rate than WT. Physiological assays indicate that ion leakage and dead cell in dsg1 was much more severe than those in WT and CAMAPK6-OE. Consistently, expression of chilling responsive genes in dsg1, including OsCBFs and OsTPP1, was significantly lower than that of in WT and CAMAPK6-OE. Biochemical analyses revealed that chilling stress promotes phosphorylation of OsMAPK6. Besides, we found that OsMAPK6 interacts with and phosphorylates two key regulators in rice cold signaling, OsIPA1 and OsICE1, and then enhance their protein stability. Overall, our results revealed a cold-induced OsMAPK6-OsICE1/OsIPA1 signaling cascade by which OsMAPK6 was involved in rice chilling tolerance, which provides novel insights to understand rice cold response at seedling stage.
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http://dx.doi.org/10.1007/s00122-023-04506-8 | DOI Listing |
Mol Plant
September 2025
Henan Institute of Science and Technology, Xinxiang 453003, China. Electronic address:
Sci Rep
September 2025
Research Faculty of Agriculture, Hokkaido University, Sapporo, 060-8589, Japan.
Rice (Oryza sativa L.) originated in tropical regions but has successfully adapted to higher latitudes, largely through modifications in photoperiod sensitivity and cold tolerance mechanisms. Lipid metabolism, particularly involving membrane-associated enzymes, plays a key role in environmental sensing and response.
View Article and Find Full Text PDFACS Omega
August 2025
Department of Food Science, University of Arkansas, Fayetteville, Arkansas 72704, United States.
Biopolymers and water-soluble nontoxic synthetic polymer composites using silver nanoparticles are astute approaches for antibacterial film fabrication. Moreover, surface treatment of the biopolymeric composite film by cold plasma can enhance the biocidal activity. Silver nanoparticles were synthesized by using the reduction method.
View Article and Find Full Text PDFPest Manag Sci
September 2025
Shenzhen Branch, Guangdong Laboratory of Lingnan Modern Agriculture, Key Laboratory of Gene Editing Technologies (Hainan), Ministry of Agriculture and Rural Affairs, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, China.
Background: The white-backed planthopper (WBPH), Sogatella furcifera (Horváth) (Homoptera: Delphacidae), is a highly migratory insect pest that poses a significant threat to rice production in East and Southeast Asia. Although considerable advances have been made in understanding its migration sources and dispersal patterns with the advent of newer molecular tools, genomic-level insights into these processes, as well as its environmental adaptation mechanisms, remain limited.
Results: This study conducted whole-genome resequencing of 289 WBPH individuals from China and Southeast Asian countries, including Myanmar, Laos and Vietnam, to investigate population structure, gene flow and selective signals.
J Food Sci
September 2025
College of Food Sciences & Technology, Shanghai Ocean University, Shanghai, China.
Sweet dumplings, generally made of glutinous rice flour, showed quality deterioration during long-term frozen storage. Dry heat treatment (DHT) and moist heat treatment (MHT) showed great potential to improve physicochemical and functional properties of glutinous rice flour, further enhancing the qualities of sweet dumplings. Therefore, this study examined the impact of DHT (130°C, 4 h) and MHT (100°C, 2 h) on the structural, physicochemical, and functional characteristics of glutinous rice flour of Longnuo57 (L57).
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