Construction of a high density genetic map for hexaploid kiwifruit (Actinidia chinensis var. deliciosa) using genotyping by sequencing

Commercially grown kiwifruit (genus Actinidia) are generally of two sub-species which have a base haploid genome of 29 chromosomes. The yellow-fleshed A. chinensis var. chinensis, is either diploid (2n = 2x = 58) or tetraploid (2n = 4x = 116) and the green-fleshed cultivar A. chinensis var. deliciosa ‘Hayward’, is hexaploid (2n = 6x = 174). Advances in breeding green kiwifruit could be greatly sped up by the use of molecular resources for more efficient and faster selection, for example using marker-assisted selection (MAS). The key genetic marker that has been implemented for MAS in hexaploid kiwifruit is for gender testing. Limited marker-trait association has been reported for other polyploid kiwifruit for fruit and production traits. We have constructed a high density linkage map for hexaploid green kiwifruit using genotyping-by-sequence (GBS). The linkage map obtained consists of 3,686 and 3,940 markers organized in 183 and 176 linkage groups for the female and male parents, respectively. Both parental linkage maps are co-linear with the A. chinensis ‘Red5’ reference genome of kiwifruit. The linkage map was then used for quantitative trait locus (QTL) mapping, and successfully identified QTLs for king flower number, fruit number and weight, dry matter accumulation and storage firmness. These are the first QTLs to be reported and discovered for complex traits in hexaploid kiwifruit.

AKTIVITAS ANTIKOLESTEROL EKSTRAK ETANOL BUAH KIWI HIJAU (Actinidia deliciosa)

Disease in the liver caused by hypercholesterolemia is fatty liver. Fatty liver is one of the damages to the liver, a condition in which the liver experiences fat accumulation. Green kiwifruit (Actinidia deliciosa) is a plant that contains a lot of flavonoid compounds can be used as cholesterol-lowering. Flavonoids are able to release cholesterol found in the walls of blood vessels and organs in the body. The purpose of this study was to determine the presence or absence of anticholesterol activity and EC50 values in ethanol extracts of green kiwifruit (Actinidia deliciosa) with a concentration series of 2.5; 5.0; 7.5; 10.0; 12.5 ppm. Ethanol extract of green kiwifruit was tested for active substance content and quantitative analysis using UV-Vis spectrophotometry method at a wavelength of 668 nm and operating time of 15 minutes. The results showed ethanol extract of green kiwifruit contains phenols, flavonoids, saponins, vitamin C which can reduce cholesterol levels with an average EC50 value of 7.3 ppm with a coefficient of variation value of 1.12%. Keywords : Cholesterol, Lieberman-burchard, Extract, Green kiwifruit (Actinidia deliciosa), UV-VIS spectrophotometry.

Correction to: The impact of Hayward green kiwifruit on dietary protein digestion and protein metabolism

The original version of this article unfortunately contained a mistake. Unfortunately, the Figs. 3 and 4 overlapped. Figures 3 and 4 should be.

The impact of Hayward green kiwifruit on dietary protein digestion and protein metabolism

Purpose The purpose of the study was to determine if an actinidin protease aids gastric digestion and the protein anabolic response to dietary protein. Methods Hayward green kiwifruit (containing an actinidin protease) and Hort 16A gold kiwifruit (devoid of actinidin protease) were given in conjunction with a beef meal to healthy older subjects. Twelve healthy older males (N = 6) and females (N = 6) were studied with a randomized, double-blinded, crossover design to assess muscle and whole-body protein metabolism before and after ingestion of kiwifruit and 100 g of ground beef. Subjects consumed 2 of each variety of kiwifruit daily for 14 d prior to each metabolic study, and again during each study with beef intake. Results Hayward green kiwifruit consumption with beef resulted in a more rapid increase in peripheral plasma essential amino acid concentrations. There were significant time by kiwifruit intake interactions for plasma concentrations of EAAs, branched chain amino acids (BCAAs), and leucine (P < 0.01). However, there was no difference in the total amount of EAAs absorbed. As a result, there were no differences between kiwifruit in any of the measured parameters of protein kinetics. Conclusion Consumption of Hayward green kiwifruit, with a beef meal facilitates protein digestion and absorption of the constituent amino acids as compared to Hort 16A gold kiwifruit. Clinical trial NCT04356573, April 21, 2020 “retrospectively registered”.