| Title: |
Endosperm structure and Glycemic Index of Japonica Italian rice varieties |
| Authors: |
Haxhari F.; Savorani F.; Rondanelli M.; Cantaluppi E.; Campanini L.; Magnani E.; Simonelli C.; Gavoci G.; Chiado A.; Sozzi M.; Cavallini N.; Chiodoni A.; Gasparri C.; Barrile G. C.; Cavioni A.; Mansueto F.; Mazzola G.; Moroni A.; Patelli Z.; Pirola M.; Tartara A.; Guido D.; Perna S.; Magnaghi R. |
| Contributors: |
F. Haxhari; F. Savorani; M. Rondanelli; E. Cantaluppi; L. Campanini; E. Magnani; C. Simonelli; G. Gavoci; A. Chiado; M. Sozzi; N. Cavallini; A. Chiodoni; C. Gasparri; G.C. Barrile; A. Cavioni; F. Mansueto; G. Mazzola; A. Moroni; Z. Patelli; M. Pirola; A. Tartara; D. Guido; S. Perna; R. Magnaghi |
| Publisher Information: |
Frontiers Media |
| Publication Year: |
2024 |
| Collection: |
The University of Milan: Archivio Istituzionale della Ricerca (AIR) |
| Subject Terms: |
amyloplast; diabete; endosperm; Glycemic Index; Japonica rice; scanning electron microscopy; starch granule; Settore MEDS-08/C - Scienza dell'alimentazione e delle tecniche dietetiche applicate |
| Description: |
Introduction: Given that rice serves as a crucial staple food for a significant portion of the global population and with the increasing number of individuals being diagnosed with diabetes, a primary objective in genetic improvement is to identify and cultivate low Glycemic Index (GI) varieties. This must be done while ensuring the preservation of grain quality. Methods: 25 Italian rice genotypes were characterized calculating their GI “in vivo” and, together with other 29 Italian and non-Italian genotypes they were studied to evaluate the grain inner structure through Field Emission Scanning Electron Microscopy (FESEM) technique. Using an ad-hoc developed algorithm, morphological features were extracted from the FESEM images, to be then inspected by means of multivariate data analysis methods. Results and Discussion: Large variability was observed in GI values (49 to 92 with respect to glucose), as well as in endosperm morphological features. According to the percentage of porosity is possible to distinguish approximately among rice varieties having a crystalline grain (< 1.7%), those intended for the preparation of risotto (> 5%), and a third group having intermediate characteristics. Waxy rice varieties were not united by a certain porosity level, but they shared a low starch granules eccentricity. With reference to morphological features, rice varieties with low GI ( |
| Document Type: |
article in journal/newspaper |
| Language: |
English |
| Relation: |
info:eu-repo/semantics/altIdentifier/pmid/38250450; info:eu-repo/semantics/altIdentifier/wos/WOS:001145075000001; volume:14; firstpage:1; lastpage:21; numberofpages:21; journal:FRONTIERS IN PLANT SCIENCE; https://hdl.handle.net/2434/1105876 |
| DOI: |
10.3389/fpls.2023.1303771 |
| Availability: |
https://hdl.handle.net/2434/1105876; https://doi.org/10.3389/fpls.2023.1303771 |
| Rights: |
info:eu-repo/semantics/openAccess |
| Accession Number: |
edsbas.5FB91AFA |
| Database: |
BASE |