ABSTRACT
Two Arabidopsis genes have been characterized as first examples of plant genes homologous to the animal trithorax genes. The Arabidopsis genes are highly similar but display different tissue and development expression patterns. One of them was ubiquitously expressed, with highest levels registered in young seedlings. The other gene was less active in all tested tissues, was not expressed in mature leaves but was highly expressed in roots. A new structural motif common to all TRX-related proteins has been identified. This new architectural element was found only in genes of multicellular species and is present in all genes belonging to the trithorax family. Along with the SET domain and the PHD fingers, this new element is a signature feature for the trithorax gene family.
Subject(s)
Arabidopsis/genetics , DNA-Binding Proteins/genetics , Drosophila Proteins , Transcription Factors , Amino Acid Sequence , DNA, Complementary/chemistry , DNA, Complementary/genetics , DNA-Binding Proteins/chemistry , Gene Expression Regulation, Plant , Genes, Plant/genetics , Molecular Sequence Data , Protein Isoforms/genetics , Protein Structure, Secondary , Protein Structure, Tertiary , RNA, Messenger/genetics , RNA, Messenger/metabolism , Sequence Alignment , Sequence Analysis, DNA , Sequence Homology, Amino Acid , Tissue DistributionABSTRACT
The purpose of this work was to evaluate the effects of germination on the nutritional quality of two commercial varieties of low tannin content Sorghum: brown sorghum without testa (ICSY-CM89513) and white sorghum (ISIAP Dorado). After 24 hours of germination the condensed tannin concentration (catechin equivalent) was reduced 60% and 40% for brown and white sorghum respectively. However, tannin levels increased up 100% at 96 h germination. Phytic acid concentration decreased about 90% in 96 hours for both varieties. The lysine concentration increased up 110% (72 h germination) and 129% (48 h) for white and brown sorghum respectively. The thiamine, niacin and riboflavin contents increased 73, 200 and 353% respectively for brown sorghum in 72 h and 15, 44 and 93% respectively for white sorghum in 48 h. The "in vitro" enzymatic digestibility was increased 39.3% (72 h) for brown sorghum and 100% for white sorghum. The albumin concentration increased 80% and 74% (72 h) for brown and white sorghum respectively. The Calculated Protein Efficiency Ratio indicated nutritional improvements with germination. The sprouting was a practical and simple process for providing better nutritional properties in sorghum seeds to be used as human food.
