Objective To investigate the correlation between inducible nitric oxide synthase (iNOS) gene polymorphism and ischemic stroke in Chinese Han population.Methods Patients with first-ever stroke and the age-and sex-matched healthy controls were enrolled in the study.Taqman probe fluorescence quantitative polymerase chain reaction technique was used to detect the genotype distribution of rs2779248 C/T and rs1137933 C/T polymorphisms.Results A total of 246 patients with ischemic stroke and 246 controls were enrolled.The distribution frequencies of rs2779248 CC,CT and TT genotypes in the patient group were 57.7％,36.6％,and 5.7％,respectively,and in the control group were 68.7％,28.0％,and 3.3％,respectively.The T allele frequency of the patient group was significantly higher than that of the control group (24.0％ vs.17.3％;P =0.015).Multivariate logistic regression analysis showed that after adjusting for the risk factors including age,sex,hypertension,and diabetes,the risk of ischemic stroke in the CT + TT genotype carriers was 1.64 times of the CC genotype carriers (odds ratio 1.64,95％ confidence interval 1.07-2.51;P=0.022).The distribution frequencies of rs1137933 CC,CT and TT in the patient group were 58.1％,37.8％,and 4.1％,respectively and in the control group were 68.3％,29.3％,and 2.4％,respectively.The T allele frequency of the patient group was significantly higher than that of the control group (23.0％ vs.17.1％;P =0.013).Multivariate logistic regression analysis showed that after adjusting for traditional risk factors,the risk of ischemic stroke of patients with the TT + CT genotype carriers was 1.60 times of the CC genotype carriers (odds ratio 1.60,95％ confidence interval 1.05-2.46;P=0.030).Conclusions The rs2779248 C/T and rs1137933 C/T polymorphisms in iNOS gene may be associated with the risk of onset of ischemic stroke in Chinese Han population.

Excavating the quantitative trait locus (QTL) associated with rice cooking quality, analyzing candidate genes, and improving cooking quality-associated traits of rice varieties by genetic breeding can effectively improve the taste of rice. In this study, we used the indica rice HZ, the japonica rice Nekken2 and 120 recombinant inbred lines (RILs) populations constructed from them as experimental materials to measure the gelatinization temperature (GT), gel consistency (GC) and amylose content (AC) of rice at the maturity stage. We combined the high-density genetic map for QTL mapping. A total of 26 QTLs associated with rice cooking quality (1 QTL associated with GT, 13 QTLs associated with GC, and 12 QTLs associated with AC) were detected, among which the highest likelihood of odd (LOD) value reached 30.24. The expression levels of candidate genes in the localization interval were analyzed by quantitative real-time polymerase chain reaction (qRT-PCR), and it was found that the expression levels of six genes were significantly different from that in parents. It was speculated that the high expression of LOC_Os04g20270 and LOC_Os11g40100 may greatly increase the GC of rice, while the high expression of LOC_Os01g04920 and LOC_Os02g17500 and the low expression of LOC_Os03g02650 and LOC_Os05g25840 may reduce the AC. The results lay a molecular foundation for the cultivation of new high-quality rice varieties, and provide important genetic resources for revealing the molecular regulation mechanism of rice cooking quality.
Quantitative Trait Loci ; Oryza/genetics* ; Plant Breeding ; Cooking ; Genetic Association Studies