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벼의 아종간 재조환 극대화를 위한 아종간 특이적인 DNA 마커 탐색
고희종 서울대학교 농업개발연구소 2000 농업생명과학연구 Vol.4 No.-
The subspecies-specific RAPD markers using 30 varieties(15 japonica, 15 indica) of various origin could be detected. Of the 526 random primers tested, 54 subspecies-specific DNA bands were identified. Although RAPDs were less polymorphic than URP(random eicosamer primer) bands, the proportion of subspecies-specific markers by RAPD was higher than those by by URP. 54 subspecies-specific markers consisted of 25 japonica-specific markers and 29 indica-specific markers. Rice varieties were classified into two discrete subspecies by subspecies-specific markers. The SPV(subspecies prototype variety) concept was introduced representing the typical varieties to each subspecies. 10 JPVs(japonica prototype species) and 4 IPVs(indica prototype species) were selected. The breeding lines from cross between Dasanbyeo(indica) and TR22183(japonica) was analyzed by selected subspecies-specific markers. All the lines turned out to be genetically closer to indica parent. Dasanbyeo.
고희종,원용재,차건완,허문회 韓國作物學會 1996 한국작물학회지 Vol.41 No.5
벼 에서 유색미의 이용성을 검토하고자 갈색, 적색, 자색, 흑색 등의 현미색을 가진 품종들에서 몇가지 색소관련 특성 및 영양특성을 조사한 결과는 다음과 같다. 1. 유색미의 색소는 종피~과피에 침적되어 있었으며, bulk로 정백시에는 백미에도 그 일부가 잔존하였다. 2. 유색미의 현미 1 g당anthocyanin함량은 갈색 및 적갈색미 1.63~17.62 ug, 적색미 3.56~11.10 ug, 자색미 28.11~401.22 ug, 흑색미 665.98 ug 이 었다. 3. 분석된 유색미 중 DZ 78에서 단백질함량이 가장 높았다. 아미노산 조성에서는 보통미와 유색미간, 배아를 제거한 현미와 백미간에 특별한 경향이 없이 대체로 비슷하였다. 4. 유색미의 vitamin 함량을 화청벼와 비교하여 볼 때 B1 는 L K1 B-4-12-1-1과 DK 1에서 다소 증가했다. B2 는 L K1 B-2-1-1과 L K1 B-4-12-1-1의 배아를 제거한 현미에서 월등히 증가하였다. 5. 조사된 양이온 K+, Mg2+, Ca2+, F e2+의 함량은 대부분 유색미에서 유의하게 증가하여 색소침적과 관련이 있는 것으로 나타났다. Colored rices have been used for specific purposes by rice consumers due to the color and nutritive values empirically recognized. In this study, varietal variations of pigmentation and nutritive values were investigated in brown, red, purple and black rices. Pigments were localized in seed coat to pericarp region in all varieties tested. Pigments were slightly residued on the surface of milled rice. Anthocyanin content per g brown rice was 1.63~17.62 ~mu~textrmg in brown and reddish-brown rices, 3.56~11.10 ~mu~textrmg in red rices, 28.11~401.22 ~mu~textrmg in purple rices, and 3, 665.98 ~mu~textrmg in a black rice. A vatiety DZ 78 showed the highest protein content out of colored rices analyzed for protein. Normal and colored rices were found to have the similiar composition of amino acids, and so was in between brown rice without embryo and milled rice. Colored rices, L K1 B-4-12-1-1 and DK 1, showed higher content of vitamin B1 compared with Hwacheongbyeo, a check variety of no specific color, and L K1 B-2-1-1 and L K1 B-4-12-1-1 showed much higher content of vitamin B2 in brown rice without embryo. Cation contents such as K+ , Mg2+ , Ca2+ and F e2+ were significantly increased in most of the colored rices tested implying that the increase might be associated with color pigmentation.ation.