Meiliang Zhou, Ivan Kreft, Sun-Hee Woo

Molecular Breeding and Nutritional Aspects of Buckwheat

• Broschiertes Buch

Produktbeschreibung

Molecular Breeding and Nutritional Aspects of Buckwheat describes the general characterization and genetic diversity of buckwheat (family Polygonaceae, genus Fagopyrum) around the globe (especially in Russia, China, India, and Eastern Europe), the arid and cool regions where it is most frequently consumed, and nutritional information on a variety of buckwheat uses, including tea, groats, flour, and noodles.

With detailed information on buckwheat regeneration, genetic transformation, gene function analysis, and the metabolic engineering of bioactive compounds, the book guides readers through a variety of buckwheat varietal adaptations, providing foundation information on which additional research should be conducted.

It is divided into four parts, including genetic resource and phylogenetic relationship, food nutrition, growth and cultivation, and molecular breeding, with each section providing insights into the most current developments.

Produktdetails

• Verlag: Academic Press
• Artikelnr. des Verlages: C2015-0-00352-5
• Englisch
• Abmessung: 23mm x 155mm x 237mm
• Gewicht: 750g
• ISBN-13: 9780128036921
• ISBN-10: 0128036923
• Artikelnr.: 44546555

Autorenporträt

Dr. Meiliang Zhou (Biotechnology Research Institute-CAAS/Sichuan Agricultural University, China), Regulation of gene expression; Plant development; Functional genomics; Hormones signaling transduction mechanisms; Plant-biotic (microbe, insect and virus) interaction; Plant-abiotic (drought, salt, flooding, heavy metals, cold and high temperature); Plant secondary metabolites biosynthesis pathway and regulation mechanism; Plant nutrition.

Inhaltsangabe

Part 1-Genetic resource and Phylogenetic relationship Chapter 1. Molecular taxonomy of the genus Fagopyrum Chapter 2. Genetic resource of buckwheat in China Chapter 3. Genetic diversity in Himalayan buckwheats: a perspective for use in crop improvement programmes Chapter 4. State and perspectives of buckwheat production in Russia Chapter 5. Buckwheat Breeding and Seed Production in Poland

Part 2-Food nutrition Chapter 6. Reduction in serum levels of myeloperoxidase and cholesterol when eating buckwheat cookies Chapter 7. Quercetin-induced Hep G 2 cells autophagy was mediated by intracellular Ca2+ Chapter 8. Progress on bioactivity of buckwheat flavonoids Chapter 9. Localisation of mineral elements in common and tartary buckwheat grain as revealed by multielemental and quantitative micro-PIXE Chapter 10. Different treatments applied to Tartary buckwheat whole flour to preserve rutin

Part 3- Growth and Cultivation Chapter 11. Effect of drought stress on photosynthetic physiology and yield of Tartary buckwheat Chapter 12. Optical properties of Tartary and hybrid buckwheats treated with Se and UV radiation Chapter 13. Effect of day and night temperature on the expression of the plant shape in a Kiku-type buckwheat line

Part 4-Molecular breeding Chapter 14. Present status, future breeding strategy and prospects for buckwheat Chapter 15. Breeding of 'Manten-Kirari', a non-bitter and trace-rutinosidase variety in Tartary buckwheat, and de novo sequencing of transcriptome and mass discovery of SNPs Chapter 16. Intact S-ELF 3 is exclusive to heteromorphic SI species in Fagopyrum Chapter 17. Mining, characterization and application of microsatellite markers using next generation sequencing data from buckwheat (Fagopyrum Mill) Chapter 18. Discover of common buckwheat dwarf mutation and the ideal plant type hybrid breeding

Part 5-Biotechnology Chapter 19. MYB transcription factors regulate buckwheat flavonoids biosynthesis Chapter 20. Hairy root culture of buckwheat Chapter 21. Plant regeneration from cotyledon tissues of common buckwheat (Fagopyrum esculentum Moench)