稻田水分管理方式对水稻光合速率和水分利用效率的影响

以超级杂交稻两优培九和中优6号为材料, 设3个不同水分管理措施,在穗分化期、开花期和花后20 d分别测定叶片光合速率和水分利用率。结果表明:不同水分管理方式影响水稻地上部干物重、叶面积指数、光合速率、蒸腾速率和水分利用效率。水分好气灌溉管理地上部干物重和水分利用效率明显增加;水分低水位管理蒸腾速率、地上部干物重和叶片水分利用效率下降。淹水灌溉地上部干物重、叶面积指数、叶片光合速率和水分利用率较低。因此,水稻好气灌溉有利于光合物质积累,显著增产和提高水分利用效率。试验还表明这3种水分管理对稻米蛋白质含量的影响不显著。     

我国南方大豆地方品种农艺和品质性状的遗传参数分析

由南方13省区的3769份夏大豆地方品种按省分层随机抽样而得的143份材料组成地方群体;由20份南方夏大豆推广品种及品系组成改良群体,在南京两年三重复试验表明,南方地方群体主要特点是晚熟(132.56天),秆较矮(58.05cm),中粒(14.34g/100粒),底荚高(18.47cm),分枝中等(3.86),产量低(1199.25kg/ha),蛋白质含量高(43.73％)、脂肪含量中等(20.19％)。该群体农艺和品质性状具有丰富的遗传变异,并由5％相对遗传进展特点将45个性状分为,GSI:极大(>40％);GSⅡ:大(40％—10％);GSⅢ:中等(10％—5％);GSⅣ:一定(<5％)等四类,其中GSⅠ、GSⅡ类多属产量、生育期、粒茎比、株高、百粒重等农艺性状,GSⅢ、GSⅣ类多属蛋白质含量及其氨基酸组分、脂肪含量等品质性状。     

Effect of starvation on survival and biochemical profile of newborn juvenile lined seahorses,Hippocampus erectus (Perry, 1810)

This study assessed the effect of starvation on survival and nutritional status of newborn juveniles H. erectus (<10 days) to optimize rearing protocols, thereby helping to reduce wildlife exploitation. Maximum starvation time (MST) was estimated through the survival of juveniles continuously starved from birth. Resistance to starvation and the effect of food re‐introduction after 1, 2, 4 and 6 days of starvation on survival and metabolite concentrations (total proteins, total lipids, acylglycerides, cholesterol, glucose) were also determined. Survival amongst continuously starved animals decreased from 6.6 ± 0.5 to 0% from days 9 to 10 of starvation. Seahorses under different starvation–refeeding treatments all had 100% survival up to day 5 of experiments. After 10 days, however, a 4‐day starvation period followed by refeeding showed negative effects with <50% survival. During continuous starvation, lipids were the first energy reserve used to maintain basal metabolism, followed by proteins. Except for cholesterol, all metabolite concentrations differed between continuous starvations and feeding. Despite high seahorse survival after 5 days in the absence of food, the recovery of the metabolic status is possible after a starvation period of no more than 2 days, since irreversible physiological changes compromising the ultimate survival of the organisms take place after this time.     

太湖中大银鱼_太湖新银鱼和寡齿新银鱼群体的遗传结构

利用ＲＡＰＤ技术对太湖中的大银鱼,太湖新银鱼,寡齿新银鱼的遗传结构进行了研究,共在太湖中的６个采样片采到大银鱼和太湖新银鱼样品,在两个采样片得到了寡齿新银鱼的样品。结果表明,太湖中不同水域的三种银鱼没有明显的遗传差异,三种银鱼中,大银鱼的遗传相似性指数显示最大,太湖新银鱼的次之,寡齿新银鱼的最小,说明大银鱼的遗传变异性最小,寡齿新银鱼的最大,太湖新银鱼的遗传变异性界两者之间。     

Zinc exposure has differential effects on uptake and metabolism of sulfur and nitrogen in Chinese cabbage

Zinc (Zn) is a plant nutrient; however, at elevated levels it rapidly becomes phytotoxic. In order to obtain insight into the physiological background of its toxicity, the impact of elevated Zn²⁺ concentrations (1 to 10 μM) in the root environment on physiological functioning of Chinese cabbage was studied. Exposure of Chinese cabbage (Brassica pekinensis) to elevated Zn²⁺ concentrations (≥ 5 μM) in the root environment resulted in leaf chlorosis and decreased biomass production. The Zn concentrations of the root and shoot increased with the Zn²⁺ concentration up to 68‐fold and 14‐fold, respectively, at 10 μM compared to the control. The concentrations of the other mineral nutrients of the shoot were hardly affected by elevated Zn²⁺ exposure, although in the root both the Cu and Fe concentrations were increased at ≥ 5 µM, whereas the Mn concentration was decreased and the Ca concentration strongly decreased at 10 µM Zn²⁺. The uptake and metabolism of sulfur and nitrogen were differentially affected at ≥ 5 µM Zn²⁺. Zn²⁺ exposure resulted in an increase of sulfate uptake and the activity of the sulfate transporters in the root, and in enhanced total sulfur concentration of the shoot, which could be ascribed partially to an accumulation of sulfate. Moreover, Zn²⁺ exposure resulted in an up to 6.5‐fold increase in water‐soluble non‐protein thiol (and cysteine) concentration of the root. However, nitrate uptake by the root and the nitrate and total nitrogen concentrations of the shoot were decreased upon Zn²⁺ exposure, demonstrating the absence of a mutual regulation of the uptake and metabolism of sulfur and nitrogen at toxic Zn levels. Evidently, elevated Zn²⁺ concentrations in the root environment did not only disturb the uptake, distribution and assimilation of sulfate, it also affected the uptake and metabolism of nitrate in Chinese cabbage.     

Optimization of a pilot-scale process for producing lupin protein isolates with valuable technological properties and minimum thermal damage

This paper describes a pilot process for obtaining protein isolates from white lupin seed with improved water solubility and technofunctional properties as well as reduced thermal damage. After a careful optimization of the process parameters, two valuable food ingredients were prepared: lupin protein isolate type E, with a useful emulsifying capacity, and lupin protein isolate type F, with a high capability of foam formation and stabilization. The spray-drying process was particularly critical for inducing some thermal damage, but a careful selection of the conditions permitted ingredients having only marginally impaired lysine bioavailability to be obtained. The reproducibility of the protein extraction process was tested on two different lupin varieties.     

Interaction between protein, phytate, and microbial phytase. In vitro studies

The interaction between protein and phytate was investigated in vitro using proteins extracted from five common feedstuffs and from casein. The appearance of naturally present soluble protein-phytate complexes in the feedstuffs, the formation of complexes at different pHs, and the degradation of these complexes by pepsin and/or phytase were studied. Complexes of soluble proteins and phytate in the extracts appeared in small amounts only, with the possible exception of rice pollards. Most proteins dissolved almost completely at pH 2, but not after addition of phytate. Phytase prevented precipitation of protein with phytate. Pepsin could release protein from a precipitate, but the rate of release was increased by phytase. Protein was released faster from a protein-phytate complex when phytase was added, but phytase did not hydrolyze protein. Protein was released from the complex and degraded when both pepsin and phytase were added. It appears that protein-phytate complexes are mainly formed at low pH, as occurs in the stomach of animals. Phytase prevented the formation of the complexes and aided in dissolving them at a faster rate. This might positively affect protein digestibility in animals.     

Migration studies to assess the safety in use of a new antioxidant active packaging

Both specific and overall migration tests have been applied to new experimental food packaging-active plastic films with antioxidant properties, including in its composition a natural rosemary extract. Determination of volatile and semivolatile compounds migrating from plastic to the four established simulants showed that both specific and overall migration was very low. The results obtained gave values 20 times lower than the established limits in the worst case. So, from the point of view of health risk, the new active packaging can be considered as safe. Analytical procedure used provided the necessary information about the migration behavior, with good analytical characteristics and detection limits in the sub mug kg(-1) range. Besides, no significant difference was found between laboratory and factory-made samples, which is an important issue for industrial production, the next step in the development of the new antioxidant active film.     

Influence of storage practices on acrylamide formation during potato frying

A number of parameters linked to storage of potatoes were evaluated with regard to their potential to influence the acrylamide formation in French fries. Acrylamide, which is a potential human carcinogen, is reported to be formed during the frying of potatoes as a result of the reactions between asparagine and reducing sugars. This study was conducted using three potato varieties (Bintje, Ramos, and Saturna) typically used in Belgium, The Netherlands, and the northern part of France for French fry and crisp production. Saturna, mainly used in crisp production, appeared to be the least susceptible for acrylamide formation during frying. Especially storage at low temperatures (4 degrees C) compared to storage at 8 degrees C seemed to enhance acrylamide formation due to a strong increase in reducing sugars caused by low-temperature storage. Because of the reversible nature of this physiological reaction, it was possible to achieve a significant reduction of the reducing sugars after a reconditioning of the cold-stored potatoes for 3 weeks at 15 degrees C. All changes in acrylamide concentrations could mainly be explained by the reducing sugar content of the potato (R2 = 0.84, n = 160). This means that, by ensuring a low reducing sugar content of the potato tuber, the risk for acrylamide formation will largely be reduced. Finally the use of a sprout inhibitor did not influence the composition of the potato, and thus acrylamide formation was not susceptible to this treatment.     

Antibacterial and antioxidant activities of essential oils isolated from Thymbra capitata L. (Cav.) andOriganum vulgare L

Antilisterial activities of Thymbra capitata and Origanum vulgare essential oils were tested against 41 strains of Listeria monocytogenes. The oil of T. capitata was mainly constituted by one component, carvacrol (79%), whereas for O. vulgare three components constituted 70% of the oil, namely, thymol (33%), gamma-terpinene (26%), and p-cymene (11%). T. capitata essential oil had a significantly higher antilisterial activity in comparison to O. vulgare oil and chloramphenicol. No significant differences in L. monocytogenes susceptibilities to the essential oils tested were registered. The minimum inhibitory concentration values of T. capitata essential oil and of carvacrol were quite similar, ranging between 0.05 and 0.2 microL/mL. Antioxidant activity was also tested, the essential oil of T. capitata showing significantly higher antioxidant activity than that of O. vulgare. Use of T. capitata and O. vulgare essential oils can constitute a powerful tool in the control of L. monocytogenes in food and other industries.