http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
Sukyeung Lee,Myeongchul Lee,Yumi Choi,Nayoung Ro,Jong-wook Chung 한국육종학회 2014 한국육종학회 심포지엄 Vol.2014 No.07
This study is to raise the utilization of genetic resource of wheat (Triticum aestivum) landrace by evaluating genetic variation related to end use quality of the Far East. Allelic composition of HMW-glutenin subunits encoded by genes of Glu-1 loci associated with bread baking quality was investigated in 324 wheat landrace genetic resources originated from Korea, China, and Japan. The most frequent combination of HMW-glutenin subunits were Glu-A1c, Glu-B1b in Korean and Japanese resources, but Glu-A1a and Glu-B1c were the most in Chinese resources. By using the Glu-1 score system, 24 accessions were evaluated as 10 out of 10. As for genetic diversity, represented by polymorphic information content(PIC) index, the level of variation of Korean landrace(0.245) was lower than that in China(0.569) and Japan(0.294). When it comes to unique composition, Glu-B1f(13+16) and Glu-D1f(2+10) subunits are only in Chinese resources. Glu-B1d(6+8), Glu-B1e(20), Glu-D1b(7+8), and Glu-D1c (7+9) subunits are only in Korean resources. Consequently, this study showed that Chinese landrace collection was the most highly diverse and had distinctive characteristics compared to Korean and Japanese one. Especially, some resources having preferable genetic stock or high Glu-1 score can be valuable for wheat breeding program.
Evaluation of genetic diversity of Asian landrace wheat based on HMW glutenin subunit and maturity
Sukyeung Lee,Yu-mi Choi,Do yoon Hyun,Myung-chul Lee,Sejong Oh,On sook Hur,Hocheol Ko,Na-Young Ro 한국육종학회 2015 한국육종학회 심포지엄 Vol.2015 No.07
Glutenin is the major factor responsible for the unique viscoelastic dough characterisitcs of wheat flour, which determine mixing and bread baking performance(X.Shan et al, 2007). And early maturity is one of the most important cultural characteristic in Korea because of its winter cropping system. This study is to reveal the genetic properties of Asian wheat landrace collection originated from 6 separate regions such as Korea, China, Japan, Afganistan, Iran, Pakistan, Caucasus, and Middle East. Using germplasms maintained in National Agrobiodiversity Center, RDA, Korea, the variations in morphological character and HMW glutenin subunit composition were investigated. In this study, Glu-A1c(null), Glu-B1b(7+8) and Glu-D1a(2+12) alleles are the most frequent in Asian landrace wheats. When it comes to unique composition, Glu-B1aj(8) and Glu-D1q(2+11) subunits are only in Afghanistan wheat. And Glu-B1k(22), Glu-D1l(12), Glu-D1m(10) subunits are only in accessions from Pakistan, Korea, and China, respectively. The accessions from Iran and Caucasus have the highest PIC value(0.57), which shows wheat origin region has high genetic diversity. Grouping by UPGMA anlysis of combination of Glu-1 allele, most accessions from Afghanistan, Korea, and Japan were in the same group despite of geological distance. Contrasively, many germplasms originated from China, Caucasus, and Middle East were in the other same group. The evaluation of bread baking quality by Glu-1 scoring system, 34 accessions are perfect 10. 16 samples from China and 1 Afghanistan among them were also matured before early June, suitable to Korean cropping system. Especially, 3 accessions(K151847, K151865, K151962) had extremely early maturity, ripened before late May. These genetic resources having good gluten quality and early maturity are expected to be used for Korea wheat breeding system.
Evaluation of Pepper Genetic Resources for Contents of Vitamin C and Capsaicinoids
Sukyeung Lee,Nayoung No,Onsook Hur,Yumi Choi,Bora Geum,Bum-Soo Hahn 한국식품영양과학회 2021 한국식품영양과학회 학술대회발표집 Vol.2021 No.10
Pepper is known for its high content of vitamin C (ascorbic acid) and capsaicin. The well-known ‘capsaicin’ is one of the derivatives of capsaicinoids. In this study, ascorbic acid and capsaicinoids were evaluated for 259 pepper germplasms in National Agrobiodiversity Center in Korea. Ascorbic acid and capsaicinoids were extracted with solvent meta-phosphoric acid : ethanol=8:2 and MeOH, respectively, and analyzed by HPLC. Capsaicinoids content was distributed from 0 to 1230.58mg/100g,DW. There were 73 accessions with no spiciness. There were 25 accessions with a content of 1,000mg/100g, DW or more. Among them, IT221893 (“KC01297” originated from Laos) was the highest. Ascorbic acid content was distributed 0 to 2001.5 mg/100g,DW. The resources with a content of 1600 or more were 12 accessions including the highest one, IT158552 (“Annabelle” originated from Austria). Eleven of these resources with high vitamin C content were found to have zero capsaicinoids. This shows that non-spicy peppers tend to have high vitamin C content. These results will serve as a basis data for Korean pepper breeding program.