Project description:Rice milk is a non-diary beverage made primarily from milled rice and water that has an opaque white or beige color and creamy texture resembling that of cow’s milk. Rice milk is generally considered hypoallergic and gluten-free hence, is an excellent choice for people with lactose intolerance and multiple allergies. Besides having anti-inflammatory properties, it is beneficial in lowering cholesterol and hypertenstion and is known to contain a range of bio-active components such as α-tocopherol, c-oryzano, ß-sitosterol, thiamin, niacin and pyridoxine. The consumption of rice milk is increasing worldwide for its nutritional value and health benefits, however, its protein composition after commercialization is not well known. This study compared the protein profile of 9 different commercial rice milks using a label-free quantitative proteomics approach.
2024-12-06 | PXD043429 | Pride
Project description:Effect of fermented rice beverage on gut microbes
Project description:The molecular regulation of root initiation in monocots is still poorly understood. We report the development of the auxin-based crown-root inducible system (CRIS) in barley (Hordeum vulgare L.). Using this system coupled to RNAseq, we investigated the molecular events occurring during the early steps of crown-root (CR) initiation. The sequencing on the Illumina NovaSeq6000 platform yielded over 123 Gb data, representing more than 408 million reads. Using the last released barley annotation (Morex v2 Gene Models, 2019), we found that 427 genes were downregulated by auxin whereas 764 genes were upregulated. This study provides the first analysis of early event of crown-root initiation in cereals. It will serve as comparison with known genes in rice, maize and other cereals, and could be used in metagenomics studies.
