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Effects of HMW-GS Dx2 absence on the protein aggregation characteristics and thermal stability of wheat flour during maturation

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food Quality and Safety 2023年第2期7卷 338-347页

作者： Liye Zhao Lijun Song Liqun Li Xuejun Li StateKey Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy Northwest A&F UniversityYanglingChina Biotechnology Branch Xinjiang Agricultural Vocational Technical CollegeChangjiChina College of Horticulture State Key Laboratory of North China Crop Improvement and RegulationHebei Agricultural UniversityBaodingChina

Background:Wheat flour maturation affects the aggregation and structural stability of *** number of high-molecular-weight glutenin subunits(HMW-GSs)differs in various wheat *** effects of Dx2 absence on the protein aggregation characteristics and thermal sta-bility of flour were investigated during 120 d of maturation using near-isogenic lines(NILs).Results:The absence of Dx2 delayed and decreased the protein aggregation of flours during maturation,*** maturation-induced increases were later and smaller for glutenin,glutenin macropolymer(GMP),glutenin/gliadin ratio,β-sheets,andβ-sheet/a-helix ratio in HMW-D1a without Dx2 than in HMW-D1p with Dx2;these differences were ascribed to the weaker interactions between the sulfhydryl(-SH)groups,disulfide bonds(-S-S-),and hydrophobicity in the flours without *** maturation caused the dough microstructures to be more compact and denser,thereby increasing the flour thermal stability as observed by a higher denaturation peak temperature(Tp),enthalpy of thermal transition(△H),and degradation temperature(Td),These changes led to better dough properties such as dough development time,dough stability time,and protein weakening,but the optimal stage in HMW-D1a without Dx2was reached ***:These findings deepen the understanding of how HMW-GS Dx2 modifies protein structures during flour maturation.

关键词： Dx2 absence disulfide bond glutenin macropolymer secondary and micro structures thermal stability wheat flour maturation

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Detection of Adenovirus in Fresh Fruit, Vegetables, Wastewater and Manure from Irrigated Farms in Ouagadougou, Burkina Faso

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food and nutrition Sciences 2024年第7期15卷 644-662页

作者： Kuan Abdoulaye Traore Madou Sanou Jean Bienvenue Ouoba Bruno Lalidia Ouoba Pierre Roques Nicolas Barro Laboratoire de Biologie Molculaire dEpidmiologie et de Surveillance des Bactries et Virus Transmissibles par les Aliments (LaBESTA) Universit Joseph KI-ZERBO Ouagadougou Burkina Faso Laboratoire Sciences de la Vie et de la Terre (LaSVT) Universit Norbert ZONGO Koudougou Burkina Faso Virology unit Institut Pasteur de Guine Conakry Guinea

Enteric viral pathogens are responsible for numerous epidemics associated with the consumption of fresh fruit and vegetable, whether raw or minimally processed. The aim of the present study was to assess agricultural practices and the presence of adenovirus (AdV) in fruits and vegetables, manure and irrigation wastewater sampled in the urban and peri-urban perimeters of Ouagadougou. A total of 286 samples including 30 lettuces, 42 tomatoes, 30 carrots, 30 strawberries, 74 manures and 80 wastewater samples were collected from four market garden sites in and around Ouagadougou. Nested PCR was performed with specific primers to detect adenoviruses (AdVs). A face-to-face survey was carried out using a questionnaire on market garden production practices. Overall, adenoviruses prevalence was 5.9% [IC95, 3.2% - 8.7%] in all samples analyzed. It was specifically 7.14% (3/42) from tomatoes, 6.7% (2/30) from lettuces, 20% (6/30) on strawberries and 7.5% (6/80) in irrigation water. The survey showed that irrigation water came from untreated sources (dam, well, canal) and then 52% of farms used untreated manure. No farms have implemented measures to limit access by domestic and wild animals. This work shows the presence of human adenoviruses in surface irrigation water and fresh produce, which is of concern when fresh produce is consumed raw. To reduce the public health risks associated with consuming these foods, it is essential to follow good hygiene and cultivation practices.

关键词： Adenovirus Raw Fruits and Vegetables Nested PCR Wastewater Manure Ouagadougou

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Polyphenolic content, in vitro antioxidant activity and chemical composition of extract from Nephelium lappaceum L.(Mexican rambutan) husk

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Asian Pacific Journal of Tropical Medicine 2017年第12期10卷 1201-1205页

作者： Cristian Hernández Juan Ascacio-Valdés Heliodoro De la Garza Jorge Wong-Paz Cristóbal Noé Aguilar Guillermo Cristian Martínez- ávila Cecilia Castro-López Antonio Aguilera-Carbó Department of Animal nutrition Universidad Autónoma Agraria Antonio NarroCol. BuenavistaCalzada Antonio Narro No. 1923Saltillo25315CoahuilaMexico food research Department School of ChemistryUniversidad Autónoma de CoahuilaBlvd. Venustiano CarranzaCol. RepúblicaSaltillo25280CoahuilaMexico Chemistry and Biochemistry Laboratory Faculty of AgronomyUniversidad Autónoma de Nuevo LeónFrancisco I. Madero S/NHacienda el Canada66050General EscobedoNLMexico

Objective: To determinate the recovery of total polyphenolic compounds content,in vitro antioxidant activity and HPLC/ESI/MS characterization of extract from Nephelium lappaceum L.(Mexican rambutan).Methods: The rambutan husk extract was obtained by aqueous extraction and a polyphenolic fraction was recovered using Amberlite XAD-16. The total polyphenolic compounds content was determined by the Folin Ciocalteu and butanol-HCI *** vitro antioxidant activity was performed using ABTS and ferric reducing antioxidant power ***: Mexican rambutan husk showed a total polyphenolic content of 582 mg/g and an evident antioxidant activity by ABTS and ferric reducing antioxidant power *** HPLC/ESI/MS assay allowed the identification of 13 compounds, most of which belong to ellagitannins. Geraniin, corilagin and ellagic acid were present in the sample;the mineral composition was also ***: Rambutan husk cultivated in Mexico is a promising source for the recovery of added value bioactive compounds with antioxidant activity, which have potential applications as bioactive antioxidant agents for the treatment of diseases.

关键词： Mexican rambutan Polyphenolic compounds Ellagitannins HPLC/ESI/MS

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A mini-review on the microbial continuum:consideration of a link between judicious consumption of a varied diet of macroalgae and human health and nutrition

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Journal of Oceanology and Limnology 2019年第3期37卷 790-805页

作者： CORNISH M. Lynn MOURITSEN Ole G. CRITCHLEY Alan T. Acadian Seaplants Limited James S.Craigie Research CenterCornwallis B0S 1A0N.S.Canada University of Copenhagen Department of Food Science and Taste for LifeDesign and Consumer BehaviorNordic Food LabRolighedsvej 26Frederiksberg DK-1958Denmark Verschuren Centre for Sustainability in Energy and the Environment Cape Breton UniversitySydneyNova Scotia B1P 6L2Canada

As the primordial,prokaryotic inhabitants on Earth,microbial entities were responsible for significant influences on the pathways taken in the development of life as we know *** manifestation of numerous pathologies in humans is considered to be intrinsically associated with microbial dysbiosis in the gut(i.e.a poorly balanced microbiota).Such adverse health conditions include obesity,chronic fatigue syndrome,cancer,cardiovascular issues,neurological disorders,colitis,irritable bowel syndrome(IBS),and rheumatoid *** events at the single cell level took place billions of years ago,eventually leading to eukaryotes,photosynthesis,and ***(seaweeds)were amongst the first organisms to develop these *** and macroalgae interacted in a pattern of co-evolution,a process that applies to most,if not all living *** is recognized that the normal human microbiome consists of over a trillion microorganisms,including about 2000 commensal bacterial species typically stationed in the *** of these live in the colon,where they function in the digestion of foods,releasing bio-available nutrients,bioactive molecules,and various *** mediate communication signals between the gut and the brain,and promote the normal development of immune function,metabolic activities,behaviour,and neurological *** very early humans foraged for food,some would have benefi tted from coastal diets,rich in seaweeds and associated *** diets would have consistently provided all the nutrients essential for survival and growth,and as such,could have conveyed competitive advantages and contributed to enhanced cognitive *** mini-review article highlights studies regarding the health benefits of dietary fibres and the production of short chain fatty acids(SCFA).Insights are off ered regarding the positive effects the inclusion of macroalgae into the standard,Western diet can deliver in terms

关键词： microbiota macroalgae fibre short chain fatty acids(SCFA) nutrition

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In Situ Saturating Mutagenesis Screening Identifies a Functional Genomic Locus that Regulates Ucp1 Expression

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Phenomics 2021年第1期1卷 15-21页

作者： Yan Qiu Xiaojian Liu Yingmin Sun Shuang Li Yuda Wei Cheng Tian Qiurong Ding CAS Key Laboratory of nutrition Metabolism and Food SafetyShanghai Institute of Nutrition and HealthUniversity of Chinese Academy of SciencesChinese Academy of SciencesShanghai 200031People’s Republic of China Institute for Stem Cell and Regeneration Chinese Academy of SciencesBeijing 100101People’s Republic of China

A better understanding of the molecular mechanisms that control the UCP1 expression in brown and beige adipocytes is essential for us to modulate adipose cell fate and promote thermogenesis,which may provide a therapeutic view for the treatment of obesity and obesity-related *** systematically identify cis-element(s)that transcriptionally regulates Ucp1,we here took advantage of the high-throughput CRIPSR-Cas9 screening system,and performed an in situ saturating mutagenesis screen,by using a customized sgRNA library targeting the~20 kb genomic region near *** the screening,we have identified several genomic loci that may contain key regulatory element for Ucp1 expression in cultured brown and white adipocytes in vitro,and in inguinal white adipose tissue in *** study highlights a broadly useful approach for studying cis-regulatory elements in a high-throughput manner.

关键词： In situ saturating mutagenesis screen Brown and beige adipocytes UCP1 sgRNA-9768

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Progress on genetic and genomic research for enhanced oil content and quality in peanut

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Oil Crop Science 2016年第1期1卷 1-8页

作者： Boshou LIAO Yong LEI Li HUANG Silong CHEN Xiaoping REN Liying YAN Yurong LI Dongxin HUAI Xiaojing ZHOU Liyun WAN Yuning CHEN Wei HUA Huifang JIANG Oil Crops research Institute of Chinese Academy of agricultural Sciences Wuhan 430062 P. R. China Cereal and Oil Crops research Institute of Hebei Academy of agricultural and Forestry Sciences Shijiazhuang 050035 P. R. China

Peanut or groundnut （ Arachis hypogaea L. ） is an important source of vegetable oil in the world. Genetic enhancement for high yield and high oil content has greatly contributed to enhanced pro-ductivity of peanut and increased supply of peanut oil. Further improving oil content and quality of peanut is still crucial for increasing productivity of arable land and market competitiveness of peanut oil. Based on investigation among the peanut germplasm accessions including wild Arachis species, the oil content could be as high as 65%. Heterosis has been observed for oil content in hybrids derived from diverse crossing parents. Segregates with enhanced oil content have been obtained by pyramiding different genes or alleles with major and minor additive effects. Improved testing techniques for oil content in breeding lines with reduced cost have accelerated breeding progress for high oil content. SSR markers associated with oil content have been identified by association and linkage analysis. The stability of oil content in peanut across seasons and locations is highly associated with cold tolerance, high nutrition efficiency and drought tolerance. Recent progress on improving fatty acids in particular marker assisted backcrossing breeding has contributed to higher quality peanut oil and other products. High oil peanut lines with im-proved resistance to aflatoxin production have been developed. The wild Arachis species would be of great value for peanut breeding in increasing oil content.

关键词： s: Arachis hypogaea L. wild Arachis species oil content oleic acid fatty acid compo-nents resistance to aflatoxin production heterosis marker assisted breeding

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Progress and Prospect of Functional Rice researches

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agricultural Sciences in China 2008年第1期7卷 1-9页

作者： SU Ning WAN Xiang-yuan ZHAI Hu-qu WAN Jian-min Institute of Crop Sciences Chinese Academy of Agricultural Sciences Beijing 100081 P.R.China State Key Laboratory of Crop Genetics and Germplasm Enhancement Nanjing Agricultural University Nanjing 210095 P.R.China

With the rapid development of economy and the increase of people＇s living standards, functional foods are being gradually embraced by consumers and have a great growth potential. Rice is the main staple food in China. It plays an important role in promoting people＇s health and in improving public nutrition, and therefore there is an ever-increasing consumer demand for rice for its functional quality. This study introduces the concept of functional rice and summarizes the current research progress on this topic and the application of breeding strategies including traditional breeding, induced mutagenesis, molecular marker-assisted selection and transgenic engineering in the research of a new generation of functional rice that posses health benefits, therapeutic values, bioreactor properties, and other unique functions. We then point out the prospect of functional rice from the point of view of social development, germplasm innovation, breeding of functional rice by biological technology and the test of active material related functional rice. We conclude that developing and marketing of functional rice is becoming a subject of great importance for research and is to be the focus of research in future.

关键词： functional rice functional rice breeding research progress

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GLOBAL GENOMIC PREDICTION IN HORTICULTURAL CROPS:PROMISES,PROGRESS,CHALLENGES AND OUTLOOK

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Frontiers of agricultural Science and Engineering 2021年第2期8卷 353-355页

作者： Craig HARDNER Satish KUMAR Dorrie MAIN Cameron PEACE Queensland Alliance for Agriculture and food Innovation University of Queensland St Lucia QLD4072Australia New Zealand Institute Plant&food Res Ltd Hawkes Bay Research CentreHavelock North4130New Zealand Department of Horticulture Washington State UniversityPullmanWA 99164USA.

Only when all contribute their firewood can they build up a big fire(众人拾柴火焰高).Horticultural crops are a major source of high value nutritious food,and new improved cultivars developed through breeding are required for sustainable production in the face of abiotic and biotic stresses,and to deliver novel,premium products to ***,grower confidence in the performance of new germplasm,particularly across environmental variability,is important for commercial adoption and germplasm-environ-ment matching to optimize production.

关键词： PROGRESS crops breeding

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Identification of a senescence-related protease in coriander leaves

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Chinese Science Bulletin 2002年第13期47卷 1096-1099页

作者： Weibo Jiang Xiangjuan Zhou Yumei Zhao Pengcheng Liu China Agr Univ Sch Food Sci Beijing 100094 Peoples R China

Senescence-related protease may play an important role in leaf senescence. By improved SDS-Gela-tin-PAGE assay, a 63 ku senescence-related protease (63 SRP) in coriander leaves was identified. Activity of 63 SRP was increased in parallel to the advance of coriander leaf senescence, and inhibited by treating the leaf with gibberellic acid, and enhanced by ethylene treatment. The 63 SRP was suggested to be a serine protease based on the fact that its activity was inhibited by the protease inhibitor PMSF. The optimal temperature for the activity of the 70 ku protease was 50°C. The maximal activity was observed at pH 6-9, some activity could be observed on the gel slices incubated at pH 5 or 11. The 63 SRP was partly purified by the way of ammonium sulfate precipitation and then gel slicing after gel elec-trophoresis.

关键词： coriander leaf senescence protease protein degradation.

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research progress of protein haze in white wines

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food Science and Human Wellness 2023年第5期12卷 1427-1438页

作者： Zhaolong Liu Le Xu Jun Wang Changqing Duan Yanfeng Sun Qingsen Kong Fei He Center for Viticulture and Enology College of Food Science&Nutritional EngineeringChina Agricultural UniversityBeijing 100083China Key Laboratory of Viticulture and Enology Ministry of Agriculture and Rural AffairsBeijing 100083China College of Agriculture Liaocheng UniversityLiaocheng 252000China Ji’an Ginseng Featuer Industry Development Center Ji’an 134200China Ji’an Yajiang Valley Winery Co. Ltd.Ji’an 134202China

Protein haze was one of the main causes of the instability of white wines. Proteins that caused haze or precipitation in white wines mainly came from grape fruits, and their compositions and contents were affected by many factors such as fruit diseases, harvesting methods and water stress. Unstable wine proteins were usually pathogenesis-related(PR)proteins of grapes, mainly chitinases and thaumatin-like proteins(TLPs), which had lower isoelectric point(pI)and smaller molecular weight, and were highly resistant to the low pH values of wines and the protease hydrolysis during fermentation. At present, the technology of protein stabilization and clarification in white wines mainly included bentonite fining, heat treatment, enzymatic hydrolysis, polysaccharide treatment and ultrafiltration methods. Among them, the most commonly used method was bentonite treatment. In this paper, the research progresses of the origin, mechanism and influencing factors of the unstable proteins in white wines were summarized, and the applications, advantages and disadvantages of various clarification techniques were also concluded, in order to provide some support for the theoretical and technological research of the protein stability in white wines in the future.

关键词： White wine Protein Haze Bentonite Stabilization

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