http://103.7.193.12:8080/xmlui/handle/123456789/255 2026-06-09T23:48:57Z http://103.7.193.12:8080/xmlui/handle/123456789/2140 STUDY ON CHEMICAL COMPOSITION OF JUTE LEAVES AND DEVELOPMENT AS HERBAL TEA Ali, Md. Mahabub This study investigated the effect of maturity on the nutrients of jute leaves (Corchorus spp). Jute seeds were sown at Jute Seed Production and Research Centre, Nashipur, Dinajpur, Bangladesh and the leaves were harvested on 3 days interval basis from 15th day to 33th day after seed sowing (DASS) when senescence has started setting in. The moisture, protein, fat, crude fibre, and ash were determined using AOAC standard methods. The study indicated that as the plant age or matures the nutritional quality increases and the optimum value for crude protein was observed at 24th DASS. Proximate composition results indicated that the 100 g dry matter contained 111KJ energy. The study also reveal that the processing and preparation methods such as solar drying and cooking reduced their final consumed amount, they should be dried in dry and dark place under low temperature and cooking should be done within a short time for maximum retention of nutrients. The experimental results of hot water extract indicated that Corchorus capsularis (CC) contained high concentration of (+) catechin hydrate, transferulic acid, (-) epicatechin, pyrogallol ( 159.77, 27.94, 24.83 and 13.97 mg/100 g of dry weight), respectively. Corchorus olitorius (CO) also contain same chemical (53.41, 17.39, 14.80 and 15.34 mg/100 g of dry weight), respectively . On the other side, galic acid was detected only CO at lower concentration ( 16.49 mg/100 g of dry weight). In water extract the caffeine was higher in CO (0.17 %) than CC (0.14%). The total antioxidant activity was higher in CC ( 214.32, 75.02 mg / 100 gm ) than CO ( 165.66 , 48.49 mg /100 gm ) ethanol and water extract respectively. The hot water extracts of both C. capsularis ( CC ) and C. olitorius (CO ) leaves were prepared by usual method and were their antidiabetic effect was studied in type 2 diabetic model rats. In this study, average food intake, average body weight, blood glucose, total cholesterol, triglycride, HDL and LDL were measured after 28th day. The rats were divided into five groups. Gliclazide (5mg/Kg body weight) and hot water extracts (1.25g/Kg body weight) were administered orally for 28 consecutive days with single feeding. Serum glucose and lipid profile were measured by enzymatic colorimetric method. Aqueous extract of CC and CO also reduced blood glucose levels. The acute toxicity test was investigated in 30 mice. After consuming five doses (1-5 gm/ kg body weight), the mice showed no abnormality for two weeks and no sign of toxicity and no severity. So, the potential of the jute leaf is of health or nutraceutical significance and should help encourage consumption. Thus it was safe to consume as herbal beverage as a functional food product. There is still much that begs for sustained research on jute leaves, and this study forms the basis for product development system, especially in regard to bio-prospecting and valorization (value addition) of the jute leaves biodiversity product of herbal tea. The formula was confirmed by the consumer acceptance test (n = 200). The hedonic ratings were moderately like (6.42 - 7.17). The McNemar test indicated that the health benefit information could change buying decision of consumers. The finished tea product qualities were correlated with the ISO 3720 and BSTI (808: 2008), black tea standard. STUDY ON CHEMICAL COMPOSITION OF JUTE LEAVES AND DEVELOPMENT AS HERBAL TEA; SUBMITED BY Md. Mahabub Ali, Registration Number: 1505307, Session: 2015-2016; A Dissertation Submitted in Partial Fulfillment of the Requirements for the Degree of Doctor of Philosophy, DEPARTMENT OF BIOCHEMISTRY AND MOLECULAR BIOLOGY, HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY DINAJPUR 5200, BANGLADESH; SEPTEMBER, 2020. 2020-09-01T00:00:00Z http://103.7.193.12:8080/xmlui/handle/123456789/787 Genetic characterization of the PURPLE PERICARP traits and yield performance of black rice (Oryza sativa L.) Rahman, Md. Mominur The purple pericarp color in rice was controlled by two dominant complementary genes, Pb and Pp. Crossing black rice ‘Heugnambyeo’ variants with three varieties of white pericarp rice gave a segregation ratio of 9 purple: 3 brown: 4 white. The Pp genes were segregated by homozygous PpPp alleles for the dark purple pericarps, heterozygous Pppp alleles for the medium and mixed purple pericarps, and homozygous pppp alleles for either brown or white pericarps with a 1 PpPp: 2 Pppp: | pppp segregation ratio, indicating that the Pp allele in rice is incompletely dominant to the recessive pp allele. Among the purple seeds, the amount of cyanidin-3-O-glucoside was higher in the dark purple seeds (Pb_PpPp) than in the medium purple seeds (Pb Pppp). Moreover, no cyanidin-3-0- glucoside was detected in brown (Pb pppp) or white pericarp seeds (pbpbpppp). These findings indicated that the level of cyanidin-3-0- glucoside was determined by the copy number of the Pp allele. Further genotype investigation of the F; progeny demonstrated that the dominant Pb allele was present in either purple or brown pericarp. A 2-bp (GT) deletion from the DNA sequences of the dominant and functional Pb was found in the same DNA sequences of the recessive and non-functional pb allele. These findings suggested that the presence of at least a dominant Pb allele Rice cultivars have a variety of seed pericarp colors owing to black, brown, green, and red pigment deposition (Furukawa et al. 2006; Kang et al. 2006; Reddy et al. 1995; Sweeney et al. 2006). Among the various colors of rice, black rice is characterized by dark purple pericarps in seeds with high levels of anthocyanins. During rice seed development, purple pigments of anthocyanin accumulate rapidly in the pericarp, resulting in the characteristic dark purple grains of black rice (Abdel-Aal et al. 2006; Reddy et al. 1995; Shao et al. 2011). Previous genetic investigations have shown that cyanidin-3-O-glucoside and peonidin-3-O-glucoside are the two primary anthocyanins pigment deposited in the seed pericarps of black rice (Abdel-Aal et al. 2006; Hu et al. 2003; Jang and Xu 2009; Kim et al. 2007; Kim et al. 2011; Zhu et al. 2010). The pericarp pigmentation of black rice requires two genes, PURPLE PERICARP A (Pp, Prpa and Prp!/) and PURPLE PERICARP B (Pb, Prpb and Prp2) located on chromosomes 1 and 4, respectively (Hu et al. 1996; Oryzabase, www. gramene.org; Wang and Shu 2007; Wang et al. 2009; Yoshimura et al. 1997). The Pp gene acts in a complementary fashion with the Pb gene for the production of purple pericarps in rice (Hsieh and Chang 1964; Wang and Shu 2007). However, 13 were Oryza sativa L. japonica var. ‘Heugnambyeo’ and O. sativa L. Japonica var. ‘Heugnambyeo’, while the white pericarp rice O. sativa L. Japonica var. ‘Hwayongbyeo’, O. sativa L. japonica var. ‘Ishikari’, O. sativa L. japonica var. ‘Ilpumbyeo’, and O. sativa L. indica var. ‘Kumgangbyeo’ were used as wild-type controls. 2014-12-01T00:00:00Z http://103.7.193.12:8080/xmlui/handle/123456789/754 Functional expression of miraculin, a taste modifying protein, in Citrus unshiu Marc. and characterization of three novel citrus ERF genes Bachchu, Md. Adnan Al Miyagawa Wase, a common cultivar of the Satsuma mandarin (Citrus unshiu Marc.), is characterized by its tender peel and seedless nature. In this study, Agrobacterium-mediated transformation of Miyagawa Wase was performd using embryogenic calluses from unfertilized ovules. Agrobacterium tumefaciens strain EHA105 harboring the binary vector pCAMBIA1300 that contained the miraculin gene (a taste-modifying protein) and hygromycin as a selection marker were used. After 5 days of co-culture in a medium containing 100 pM acetosyringone, calluses were transferred to the liquid half EME medium with 15 mg/L hygromycin and 250 mg/L cefotaxime and then cultured for 2 weeks. Subsequently, the calluses were grown on a solid selection medium with 20 mg/L hygromycin for 4 weeks, followed by selection with 25 mg/L hygromycin for 4 more weeks. Total 168 resistant embryos were selected and transferred to the embryo maturation medium. After 3 weeks of culture, the heart-shaped embryos were transferred to MT medium containing 1 mg/L GA3, 20 ml/L coconut water, 20 pg/L NAA, and 14.6 pg/L coumarin for embryo germination. Finally, 135 germinated embryos were cultured on MT medium containing 30 g/L sucrose and 8 g/L agar and recovered 115 normal plants. This transformation procedure yielded 37 trangenic plants containing miraculin genes as verified by PCR amplification. Southern blot analyse of 5 randomly selected plants further confirmed the miraculin transgene was stably integrated into the Miyagawa Wase genome. Citrus fruits are economically valuable crops throughout the world due to their high nutritional value, large volume of production, and use in diverse processed products (Chaturvedi ef al., 2001). Miyagawa Wase, a common cultivar of the Satsuma mandarin (Citrus unshiu Marc.), is grown in Korea, China, and Japan. Unlike most fruit species, Satsuma mandarins are difficult to breed using conventional breeding methods due to long juvenility, high heterozygosity, and several unique reproductive characteristics such as polyembryony, generative sterility, and parthenocarpy (Grosser and Gmitter, 1990). As a result, most cultivars of the Satsuma mandarin have arisen from bud mutations or clonal selections despite efforts to develop new cultivars by sexual hybridization (Moore et al., 2005). 2011-02-01T00:00:00Z