The Kashmir Himalaya is understood for the cultivation of mushk budiji, an indigenous rice variety distinguished for its wealthy aroma and unique style. Recently, scientists on the Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST), Srinagar, reported that altitude and temperature play an vital position within the growth of this aroma.
In a study recently published in Nature Scientific Reports, they’ve reported figuring out round 35 fragrant compounds within the selection at eight altitudes between 5,000 and 7,000 toes throughout the valley.
Mushk budiji was on the verge of extinction for a while on account of varied elements. Chief amongst them was the prevalence of rice blast illness, its low yield, and lack of profitability. But a revival programme launched in 2007 by SKUAST scientists noticed the crop make a sluggish comeback.
Gaurav Zinta, senior scientist on the CSIR-Institute of Himalayan Bioresource Technology in Palampur, Himachal Pradesh, mentioned the study “serves as a foundational work to understand the intricate relationship between altitude and aroma development in an indigenous rice variety.” He wasn’t concerned within the study.
GC-MS and e-nose
“Surprisingly, there hasn’t been any comprehensive study conducted to determine the most suitable locations for the cultivation of mushk budiji,” Syed Zameer Hussain, professor and head of the Division of Food Science and Technology, SKUAST and corresponding creator of the study, mentioned. “Motivated by this gap in knowledge, we decided to conduct a study of selected locations on the flavour profile of mushk budiji using gas chromatography-mass spectroscopy (GC-MS) and an ‘electronic nose’.”
These areas spanned Kupwara close to the area’s northern edge to Khudwani in Anantnag within the south.
GC-MS is an analytical technique used to disclose the presence of unstable compounds current in natural mixtures extracted from geological, environmental, and organic samples. The e-nose is a instrument match with varied sensors in addition to a synthetic intelligence (AI) part; it assessed the flavour attributes of rice samples.
Based on these research, the scientists recognized 35 unstable natural compounds (VOCs) in mushk budiji rice samples. Of these, the focus of aldehydes (molecules containing the useful group -CH=O) ranged from 6.33% to 29.09% and alcohols (-OH) from 0.47% to 30.34%.
According to Ufaq Fayaz, the lead creator of the study and analysis scholar at SKUAST, 2-acetyl-1-pyrroline (2-AP) is a recognized fragrant compound present in some varieties – however it was current solely in mushk budiji samples collected from larger altitudes, significantly within the districts of Budgam and Kupwara.
Dr. Hussain additionally mentioned 2-AP wasn’t the one compound that contributed to mushk budiji’s distinct aroma. The crew discovered this via the e-nose evaluation of samples from areas that lacked the presence of 2-AP. This, based on him, is “contrary to common perception”.
A genetic part
The crew additionally used “gene-expression analysis to understand the influence of various environmental factors across the eight locations,” Dr. Fayaz mentioned.
This evaluation is an important instrument for scientists to know how genes work. It entails learning which genes are energetic and producing proteins in a given cell or tissue at a particular time. After the rice panicles from all the chosen areas have been collected, the researchers remoted RNA from every pattern utilizing commonplace lab protocols. (RNA is a molecule that carries genetic data from DNA and which a cell makes use of to make proteins.)
The researchers transformed the RNA to a type extra amenable to evaluation. Finally, utilizing the real-time polymerase chain response (RT-PCR) course of, they amplified the presence of various bits of RNA pertaining to the units of candidate genes accountable for degrading fatty acids and metabolising linoleic acid and ether lipids. In this manner, the researchers have been in a position to determine which genes have been turned ‘on’ or ‘off’ and how a lot of every gene’s RNA was current.
Dr. Fayaz added that the outcomes from the gene-expression evaluation matched these from the GC-MS and e-nose analyses – indicating that the atmosphere guides mushk budiji’s flavour profile via its genes.
Advantage for farmers
Dr. Zinta mentioned aromatic rice has appreciable worth worldwide for its distinct flavour, perfume, and high quality, its potential to reinforce eating experiences, and its enchantment to health-conscious customers.
To this, the SKUAST researchers mentioned mushk budiji’s export potential could possibly be maximised by cultivating it in locations the place the environmental situations trigger the range’s flavour compounds to be expressed essentially the most.
Together with “innovative packaging” to “improve the appeal of these rice varieties in the international market”, their findings might “pave the way for significant economic growth in the agricultural sector,” Dr. Hussain mentioned.
Nonetheless, he additionally flagged the necessity for extra research – together with the necessity to perceive the mechanisms that drive heightened gene expression in sure areas.
‘An important step’
Dr. Zinta additionally mentioned that whereas the study gives priceless insights into the flavour profile of mushk budiji rice and its correlation with altitude, it has limitations as properly. One lies within the restricted scope of the study: it centered solely on altitude as an element influencing aroma growth, whereas different environmental variables similar to soil sort and weather conditions have been thought-about however not extensively explored.
Additionally, though the study recognized the over-expression of particular genes to be related to the synthesis of the aroma at larger altitudes, he echoed Dr. Hussain to say the precise mechanisms linking altitude and gene expression stay to be totally elucidated. “So most of the outcomes of the work are based on correlation rather than causation.”
He additionally mentioned that the GC–MS and e-nose strategies – which the researchers used to profile the rice selection’s flavour – might not seize your entire spectrum of VOCs which are accountable for the aroma.
Even so, Dr. Zinta continued, “the study represents an important step towards understanding the complex interplay between environmental factors and genetic mechanisms in shaping the aroma of aromatic rice varieties like mushk budiji.”
‘Gene expression on global scale’
Wajid Waheed Bhat, an assistant professor and the DBT-Ramalingaswami fellow on the division of Basic Sciences and Humanities in SKUAST-Kashmir, additionally mentioned the authors have examined the expression of sure genetic pathways associated to the biosynthesis of lipids (fats molecules) and their degradation, and tried to correlate these findings with the remainder of the metabolomic and altitudinal VOC knowledge. According to him, this was a much-needed first step in the direction of understanding the biosynthesis and regulation of VOCs in mushk budiji.
“This also serves as the basis for selecting the best location with respect to altitude and climatic conditions for growing this endemic rice variety in Kashmir,” Dr. Bhat mentioned.
“However, the study would have vastly benefited by studying gene expression on a more global scale, via whole-sample transcriptome sequencing,” he added.
In whole-sample transcriptome sequencing, your entire set of RNA molecules current in a pattern is captured for evaluation, permitting researchers to determine all energetic genes and their expression ranges.
Performing this sequencing, based on Dr. Bhat, would have offered “a much larger picture of the genetic actors involved in this intricate network of gene regulation vis-à-vis VOC biosynthesis, and the effect of external abiotic and biotic factors.”
Hirra Azmat is a Kashmir-based journalist who writes extensively on well being and atmosphere. Her tales have appeared in varied native and nationwide publications.