Valorisation of Ginger and Turmeric Peels as Source of Natural Antioxidants

Plant Foods for Human Nutrition - The antioxidant activity of ginger and turmeric powders derived from freeze-dried rhizomes and peels as well as commercial spices has been evaluated by two...     

Composition, Digestibility and Application in Breadmaking of Banana Flour

Banana flour (BF) was obtained from unripe banana (Musa paradisiacal L.) and characterized in its chemical composition. Experimental bread was formulated with BF flour and the product was studied regarding chemical composition, available starch (AS), resistant starch (RS) and rate of starch digestion in vitro. The chemical composition of BF showed that total starch (73.36%) and dietary fiber (14.52%) were the highest constituents. Of the total starch, available starch was 56.29% and resistant starch 17.50%. BF bread had higher protein and total starch content than control bread, but the first had higher lipid amount. Appreciable differences were found in available, resistant starch and indigestible fraction between the bread studied, since BF bread showed higher resistant starch and indigestible fraction content. HI-based predicted glycemic index for the BF bread was 65.08%, which was significantly lower than control bread (81.88%), suggesting a “slow carbohydrate” feature for the BF-based goods. Results revealed BF as a potential ingredient for bakery products containing slowly digestible carbohydrates.     

Incorporation of Buriti Endocarp Flour in Gluten-free Whole Cookies as Potential Source of Dietary Fiber

Cookies were prepared by replacing a mixture of brown rice flour (70 %) and corn starch (30 %) (BRFCS) by buriti endocarp flour (BEF) (0, 5, 10, 15 or 20 %). BEF figured as a potential source of dietary fiber (70.53 g 100 g^?1), especially of insoluble fiber (67.50 g 100 g^?1), and gluten-free whole cookies showed increased dietary fiber content by adding 5, 10, 15 and 20 % BEF (8.58 to 20.02 g 100 g^?1) when compared to control cookie (6.91 g 100 g^?1). The addition of BEF affected diameter, spread ratio, color and texture of cookies. All cookies added with BEF were darker, harder and presented smaller diameter and smaller spread ratio than the control cookie. These difference increased proportionally to level of substitution of BRFSC by BEF. Gluten-free whole cookies with up to 15 % BEF were well accepted by consumers. Therefore, the use of BEF in cookies may increase the availability of functional ingredients source of dietary fiber for celiac consumers, add economic value to buriti processing by-products and decrease environmental impacts due to the high amounts of waste generated by buriti processing industries.     

In Vitro Colonic Fermentation and Glycemic Response of Different Kinds of Unripe Banana Flour

This work aimed to study the in vitro colonic fermentation profile of unavailable carbohydrates of two different kinds of unripe banana flour and to evaluate their postprandial glycemic responses. The unripe banana mass (UBM), obtained from the cooked pulp of unripe bananas (Musa acuminata, Nanicão variety), and the unripe banana starch (UBS), obtained from isolated starch of unripe banana, plantain type (Musa paradisiaca) in natura, were studied. The fermentability of the flours was evaluated by different parameters, using rat inoculum, as well as the glycemic response produced after the ingestion by healthy volunteers. The flours presented high concentration of unavailable carbohydrates, which varied in the content of resistant starch, dietary fiber and indigestible fraction (IF). The in vitro colonic fermentation of the flours was high, 98% for the UBS and 75% for the UBM when expressed by the total amount of SCFA such as acetate, butyrate and propionate in relation to lactulose. The increase in the area under the glycemic curve after ingestion of the flours was 90% lower for the UBS and 40% lower for the UBM than the increase produced after bread intake. These characteristics highlight the potential of UBM and UBS as functional ingredients. However, in vivo studies are necessary in order to evaluate the possible benefic effects of the fermentation on intestinal health.     

Identification of Renieramycin A as an Antileishmanial Substance in a Marine Sponge Neopetrosia sp.

The newly developed assay system using recombinant Leishmania amazonensis expressing enhanced green fluorescent protein (La/egfp) has been applied to the screening of Japanese marine sponges for antileishmanial activity. Bioassay-guided fractionation of an active sponge Neopetrosia sp. afforded an active compound which was identified as renieramycin A by spectroscopic analysis. It inhibited La/egfp with an IC₅₀ value of 0.2 μg/mL.     

组织培养在马铃薯育种上的研究进展

马铃薯茎尖组织脱毒培养,愈伤组织解除分化形成新个体时,体细胞有丝分裂的异染色质延迟复制行为较正常活体植株更严重,后代变异较自然群体变异高出500倍,若在培养过程添加辐射和化学诱变试剂变异率会更高。因此,组织培养环境不只是现代生物技术辅助育种的一个重要条件,更是诱变育种的一个有效途径,对于以营养体繁殖的马铃薯作物效果更好。本文就组织培养在马铃薯育种上的发展历史、理论体系、应用现状、未来展望做一论述。     

Sponges and Their Symbionts as a Source of Valuable Compounds in Cosmeceutical Field

In the last decades, the marine environment was discovered as a huge reservoir of novel bioactive compounds, useful for medicinal treatments improving human health and well-being. Among several marine organisms exhibiting biotechnological potential, sponges were highlighted as one of the most interesting phyla according to a wide literature describing new molecules every year. Not surprisingly, the first marine drugs approved for medical purposes were isolated from a marine sponge and are now used as anti-cancer and anti-viral agents. In most cases, experimental evidence reported that very often associated and/or symbiotic communities produced these bioactive compounds for a mutual benefit. Nowadays, beauty treatments are formulated taking advantage of the beneficial properties exerted by marine novel compounds. In fact, several biological activities suitable for cosmetic treatments were recorded, such as anti-oxidant, anti-aging, skin whitening, and emulsifying activities, among others. Here, we collected and discussed several scientific contributions reporting the cosmeceutical potential of marine sponge symbionts, which were exclusively represented by fungi and bacteria. Bioactive compounds specifically indicated as products of the sponge metabolism were also included. However, the origin of sponge metabolites is dubious, and the role of the associated biota cannot be excluded, considering that the isolation of symbionts represents a hard challenge due to their uncultivable features.     

Characterization of Capsaicinoids and Antioxidants in Hot Peppers as Influenced by Hybrid and Harvesting Stage

Studies were conducted to investigate the accumulation pattern of capsaicinoids and antioxidants such as carotenoids, ascorbic acid and phenolic compounds in three hot pepper hybrids at five different harvesting stages: immature green, mature green, color break, red ripe and dried fruit. Capsaicin and dihydrocapsaicin contents were maximum at mature green stage in both Sky Red (61.30 and 43.76 mg/100 g) and Wonder King (43.93 and 26.16 mg/100 g) hybrids, whereas Maha hybrid reached top values at color break stage (39.13 and 24.20 mg/100 g). The accumulation of total carotenoids showed an 8-fold increase from red ripe (12 mg/100 g) to dried fruit stage (96 mg/100 g), while a noticeable decline by 76 % was observed for ascorbic acid at same harvesting stages (150 vs. 36 mg/100 g, respectively). The three hot pepper hybrids showed great variations in the evolution of total phenolic contents during harvesting stages. Overall, the mature green stage was ideal to acquire maximum pungency due to capsaicinoids, while peppers at red ripe stage were best sources of ascorbic acid and dried fruits contained higher levels of total carotenoids.     

Marine Pseudovibrio sp. as a Novel Source of Antimicrobials

Antibiotic resistance among pathogenic microorganisms is becoming ever more common. Unfortunately, the development of new antibiotics which may combat resistance has decreased. Recently, however the oceans and the marine animals that reside there have received increased attention as a potential source for natural product discovery. Many marine eukaryotes interact and form close associations with microorganisms that inhabit their surfaces, many of which can inhibit the attachment, growth or survival of competitor species. It is the bioactive compounds responsible for the inhibition that is of interest to researchers on the hunt for novel bioactives. The genus Pseudovibrio has been repeatedly identified from the bacterial communities isolated from marine surfaces. In addition, antimicrobial activity assays have demonstrated significant antimicrobial producing capabilities throughout the genus. This review will describe the potency, spectrum and possible novelty of the compounds produced by these bacteria, while highlighting the capacity for this genus to produce natural antimicrobial compounds which could be employed to control undesirable bacteria in the healthcare and food production sectors.     

稻田成蟹养殖关键技术

分别从稻田选择、田间工程、蟹田管理、饲养管理等六个方面对稻田成蟹养殖技术进行系统研究。针对蟹田水质、病害防治、暂养管理等各方面问题提出了具体的解决办法。在成蟹科学养殖的基础上兼顾水稻种植,积累了稻田养蟹的生产经验。     

一种广东野生蕉的染色体分析

分析九龙山野生蕉(M.balbisiana)的染色体数目、核型及核型模式图。结果表明:其核型类型为"2A"型,染色体主要由中部着丝点染色体组成,核型公式为:K(2n)=22=18m+4sm(2SAT),几乎对称,为较原始类型。并结合核型数据讨论其分类地位。     

6个菠萝品种成熟果实香气成分分析

采用顶空固相微萃取和气相色谱-质谱联用技术,研究Josapine、MacGregor、MD-2等6个菠萝品种成熟果实挥发物种类的异同。结果表明：Josapine成熟果实挥发物以萜烯类为主,顺式β-罗勒烯含量最高,其次为己酸甲酯;Phuket 以酯类为主,异戊酸乙酯含量最高,其次为异戊酸甲酯;台农13以酯类为主,己酸乙酯含量最高,其次为异戊酸乙酯;MacGregor以酯类为主,含有极少萜烯,辛酸乙酯含量最高,其次为乙酸乙酯;台农21香气以酯类为主,含有极少萜烯,己酸甲酯含量最高,其次是乙酸乙酯;MD-2以酯类为主,己酸乙酯含量最高,其次为丁酸乙酯。聚类分析显示,MD-2、台农13与Phuket能较好地聚在一起,相似系数为0.77;引自马来西亚的Josapine与其他5个品种的遗传差异较大。     

清流县机收再生稻熟期调节试验探讨

以宜优673为材料,通过不同时期对未碾压区再生季增施氮肥的方法,延迟未碾压区再生稻的成熟时间,促使碾压区和未碾压区再生季熟期一致。结果表明,各时期对未碾压区增施氮肥,对熟期调节作用明显,在3个时期的施肥处理中,早施比晚施效果更好,当头季稻收割后10 d,对未碾压区增施尿素5 kg/667m2的处理,未碾压区和碾压区的再生季熟期最相近,比较稻谷成熟籽粒率,仅相差10.06个百分点,收割日期上,仅比对照推迟7 d,实收产量为339.28 kg/667m2,比对照增产17.99%,净增收143.19元/667m2。     

香蕉果实cDNA文库的构建

将从处于一定成熟度的香蕉果肉中纯化出的mRNA反转录成cDNA。cDNA纯化后与EcoRI转接头相连,并插入λgt10载体,经体外包装,侵染大肠杆菌C600hfl菌株,从而构建了香蕉果实的cDNA文库。     

香蕉ACC合成酶cDNA的PCR扩增及序列测定

从香蕉果实中提取总ＲＮＡ,经反转录成ｃＤＮＡ第一链,根据已知植物ＡＣＣ合成酶的ｃＤＮＡ及其所编码的氨基酸序列合成引物,经ＰＣＲ扩增香蕉ｃＤＮＡ得到一长约１．１Ｋｂ的产物,对该序列测定结果表明,该ｃＤＮＡ所编码的氨基酸序列包括了ＡＣＣ合成酶８个高度保守区中的７个,并且包括该酶的活性中心。     

香蕉MuMADS1与泛素激活酶(MuUBA)在采后果实中的相互作用

以香蕉MuMADS1为诱饵载体,采后2 d的香蕉果实的cDNA文库为猎物,采用酵母双杂交的方法得到了泛素激活酶E1的基因片段,命名为MuUBA。采用双分子荧光互补技术进一步验证MuMADS1与MuUBA在植物体内的相互作用。荧光实时定量PCR结果表明,MuMADS1和MuUBA在香蕉中子房发育第4个阶段的表达量最高,但是在茎中的表达量很低,表明其在不同的组织和发育的果实中的表达具有协同性。MuMADS1和MuUBA的表达都受外源乙烯和1-MCP的高度调控,推测MuMADS1和MuUBA在香蕉果实的采后成熟过程中具有很重要的作用。     

Identification of Plakortide E from the Caribbean Sponge Plakortis halichondroides as a Trypanocidal Protease Inhibitor using Bioactivity-Guided Fractionation

In this paper, we report new protease inhibitory activity of plakortide E towards cathepsins and cathepsin-like parasitic proteases. We further report on its anti-parasitic activity against Trypanosoma brucei with an IC₅₀ value of 5 μM and without cytotoxic effects against J774.1 macrophages at 100 μM concentration. Plakortide E was isolated from the sponge Plakortis halichondroides using enzyme assay-guided fractionation and identified by NMR spectroscopy and mass spectrometry. Furthermore, enzyme kinetic studies confirmed plakortide E as a non-competitive, slowly-binding, reversible inhibitor of rhodesain.     

Optimization of Bread Preparation from Wheat Flour and Malted Rice Flour

The feasibility of partially replacing wheat flour with malted rice flour in bread making was evaluated in several formulations, aiming to find a formulation for the production of malted rice-wheat bread with better nutritional quality and consumer acceptance. The whole grains of a local rice variety (Oryza sativa L. subsp. indica var. Mottaikaruppan) were steeped in distilled water (12 h, 30°C) and germinated for 3 days to obtain high content of soluble materials and amylase activity in bread making. The quality of bread was evaluated by considering the physical and sensorial parameters. When the wheat flour was substituted with malted rice flour, 35% substitution level and the malted rice flour from 3 days of germination was the best according to the physical and sensory qualities of bread. The quality of bread was improved by the addition of 20 g of margarine, 20 g of baking powder and 20 g of yeast in 1 kg of flour. Among different ratios of yeast and baking powder, 2:1 was the best. Bread improver containing amylases and oxidizing agents at the concentration of 40 g/kg was selected as the best concentration. When comparing the final formulation made in the bakery with wheat bread, malted rice-wheat bread contains more soluble dietary fiber (0.62%), insoluble dietary fiber (3.95%), total dietary fiber (4.57%) and free amino acid content (0.64 g/kg) than those in wheat bread (0.5%, 2.73%, 3.23% and 0.36 g/kg, respectively).     

Japanese Quince Seeds as a Promising Rich Source of Proteins and Essential Amino Acids

Plant Foods for Human Nutrition - The Japanese quince (Chaenomeles japonica) seeds (JQS) are generated in large amounts as a by-product in considerable quantities during industrial quince fruit...