Catalase and ascorbate peroxidase activities are not directly involveded in the silicon‐mediated alleviation of ferrous iron toxicity in rice

Silicon (Si) is the second most abundant element in the soil and can alleviate several abiotic stresses in many plant species. However, the mechanisms involved in alleviating ferrous iron (Fe²⁺) toxicity by Si are still largely unknown, and no study has investigated the role of Si on the Fe²⁺‐induced oxidative stress and antioxidant system in rice. Four cultivars of Asian and African rice (Oryza sativa L. and Oryza glaberrima Steud) were grown for 4 weeks under hydroponic conditions with or without Fe²⁺ (250 mg Fe²⁺ L^?1) and with or without Si (250 mg SiO₂ L^?1). The plants that were treated with Fe²⁺ suffered Fe²⁺ toxicity, and Si helped to alleviate the toxicity symptoms. The bronzing index and the Fe concentration in the foliar tissue increased in the presence of Fe²⁺ but decreased significantly with the application of 250 mg SiO₂ L^?1. The concentration of malonyldialdehyde, that is commonly used as an indicator of oxidative stress, increased in the foliar tissue in the presence of 250 mg Fe²⁺ L^?1 in the nutrient solution. The application of 250 mg SiO₂ L^?1 in the plant nutrient solution treated with Fe²⁺ considerably limited the increase of malonyldialdehyde. However, no significant effect of Si application on the activities of antioxidant enzymes (catalase and ascorbate peroxidase) and non‐enzymatic antioxidants (total ascorbate, reduced ascorbate, oxidized ascorbate, and the ratio of the reduced to oxidized forms) was observed in the rice plants that were grown in the presence of Fe²⁺. These results suggest that Si does not act directly on the antioxidant defense system of rice but reduces the plant Fe²⁺ concentration, which reduces the oxidative stress.     

VNIR Soil Spectroscopy for Field Soil Analysis

The advent of affordable, ground-based, global positioning information (GPS)–enabled sensor technologies provides a new method to rapidly acquire georeferenced soil datasets in situ for high-resolution soil attribute mapping. Our research deployed vehicle-mounted electromagnetic sensor survey equipment to map and quantify soil variability (?50 ha per day) using apparent electrical conductivity as an indirect measure of soil texture and moisture differences. A portable visible–near infrared (VNIR) spectrometer (350–2500 nm) was then used in the field to acquire hyperspectral data from the side of soil cores to a specified depth at optimized sampling locations. The sampling locations were derived by statistical analysis of the electromagnetic survey dataset, to proportionally sample the full range of spatial variability. The VNIR spectra were used to predict soil organic carbon (prediction model using field-moist spectra: R² = 0.39; RPD = 1.28; and air-dry spectra: R² = 0.80; RPD = 2.25). These point values were combined with the electromagnetic survey data to produce a soil organic carbon map, using a random forest data mining approach (validation model: R² = 0.52; RMSE = 3.21 Mg C/ha to 30 cm soil depth; prediction model: R² = 0.92; RMSE = 1.53 Mg C/ha to 30 cm soil depth). This spatial modeling method, using high-resolution sensor data, enables prediction of soil carbon stocks, and their spatial variability, at a resolution previously impractical using a solely laboratory-based approach.     

How Raw and Gypsum Modified Bauxite Residues Affect Seed Germination,Enzyme Activities,and Root Development of Sinapis alba

Water, Air, & Soil Pollution - Isotopic effects of carbonyls were investigated using the simulation reactions of carbonyls with the cysteamine derivatization. Furthermore, variations of carbon...     

Compositional Differences in Anthocyanins from Blue‐ and Purple‐Grained Spring Wheat Grown in Four Environments in Central Saskatchewan

Anthocyanins are important dietary components that play significant roles in human health because of their antioxidant and anti‐inflammatory properties. In the present study nine anthocyanin‐pigmented spring wheat lines grown at two sites in central Saskatchewan, Canada, were evaluated in terms of anthocyanin composition in comparison with four wheat checks over a two‐year period. The genotypes studied were blue‐aleurone and purple‐pericarp wheat. The anthocyanin pigments were quantified and identified with liquid chromatography and mass spectrometry. Two anthocyanin profiles were identified in the breeding lines, namely, blue profile and purple profile. Wheat lines with a purple profile had overall higher anthocyanin concentrations and more pigments than the blue‐aleurone lines. The purple profile was also characterized by the presence of acylated anthocyanins containing malonyl and succinyl substituents, but no acylated pigments were found in the blue profile. Delphinidin was the dominant aglycone in the blue profile, whereas cyanidin was the principal anthocyanidin in the purple profile. Genotype and interactions among genotype, year, and location were found to significantly influence content and composition of anthocyanin pigments. These differences in anthocyanin content and composition reflect various color characteristics and bioactivity for purple or blue wheat when utilized.     

Caroubin: A Gluten-like Protein Isolated from Carob Bean Germ

In 1935, Bienenstock and coworkers claimed the presence of gluten-like material in the germ of the carob seed. The viscoelastic properties of the water-insoluble proteins isolated from carob germ, which we propose to call caroubin, have been confirmed by dynamic (G′ and G″) and static rheological measurements (texture profile analysis, viscoelastogram). Biochemical analyses showed important similarities (high glutamic acid content, size-exclusion HPLC profile, PAGE patterns of reduced and unreduced proteins) as well as large differences (high arginine and low cysteine and proline content of caroubin, carbohydrate composition) between caroubin and wheat gluten. Besides potential new industrial uses of carob seed, caroubin could be a valuable material to help us understand the physicochemical basis of the viscoelastic properties of plant protein complexes like wheat gluten.     

Effects of Mixing Conditions on Pasta Dough Development and Biochemical Changes

Mixing of commercial durum wheat semolina with water was performed under different conditions in a Brabender micromixer equipped with pastamaking shafts. Semolina filling of the mixing chamber was 30.4–42.9% (v/v), shaft speed was 10–110 rpm, temperature was 10–40°C, and hydration level was 47–52.5% (db). The blend of water and semolina evolved from individualized hydrated particles (HP) to a dough product (DP) as a function of these conditions. Torque values (T) and the specific mechanical energies (SME) were recorded during mixing as a function of time. Terms from these curves were defined to characterize the mixing process: t_o (starting time of dough development), t_d (time to reach the maximum dough consistency), T_m (mean torque value after dough development), and SME_f (total energy applied to the dough during mixing). Transformation of HP into DP and the mixing temperature were the main parameters affecting t_o, t_d, T_m, and SME_f. Protein aggregate distribution was measured by size-exclusion HPLC, protein solubility in 0.01N acetic acid, free -SH content, soluble arabinoxylans, reducing sugars, ferulic acid, carotenoid content, and oxidase activities to characterize the biochemical changes that occurred during pasta dough formation. DP was characterized by lower amounts of insoluble glutenin aggregates, lower protein solubility in dilute acetic acid, lower free -SH content, ferulic acid, carotenoid content, and lower oxidoreductase activities as compared to HP. Once the dough was developed, the effects of mixing speed, temperature, or hydration level on the biochemical composition of the blend were null or low compared to the modifications that were observed when the blends changed from HP to DP. The t_o and SME_f were the most significant parameters in characterizing the pasta dough mixing process in relation to biochemical changes.     

Characterization of metabolites of fungicidal cymoxanil in a sensitive strain of Botrytis cinerea

The metabolism of cymoxanil [1-(2-cyano-2-methoxyiminoacetyl)-3-ethyl urea] by a very sensitive strain of Botrytis cinerea toward this fungicide was studied by using [2-(14)C]-cymoxanil. Labeled cymoxanil was added either in a culture of this strain or in its enzymatic extract. The main metabolites, detected in biological samples, were isolated and identified by mass and NMR spectrometry. Their identification allowed us to show that this strain quickly metabolized cymoxanil according to at least three enzymatic pathways: (i) cyclization leading, after hydrolysis, to ethyl parabanic acid, (ii) reduction giving demethoxylated cymoxanil, and (iii) hydrolysis and reduction followed by acetylation leading to N-acetylcyanoglycine. In a cell-free extract of the same strain, only the first and the second enzymatic reactions, quoted above, occurred. Biological tests showed that, among all the metabolites, only N-acetylcyanoglycine is fungitoxic toward this sensitive strain.     

The Hedgehog pathway promotes blood-brain barrier integrity and CNS immune quiescence

The blood-brain barrier (BBB) is composed of tightly bound endothelial cells (ECs) and perivascular astrocytes that regulate central nervous system (CNS) homeostasis. We showed that astrocytes secrete Sonic hedgehog and that BBB ECs express Hedgehog (Hh) receptors, which together promote BBB formation and integrity during embryonic development and adulthood. Using pharmacological inhibition and genetic inactivation of the Hh signaling pathway in ECs, we also demonstrated a critical role of the Hh pathway in promoting the immune quiescence of BBB ECs by decreasing the expression of proinflammatory mediators and the adhesion and migration of leukocytes, in vivo and in vitro. Overall, the Hh pathway provides a barrier-promoting effect and an endogenous anti-inflammatory balance to CNS-directed immune attacks, as occurs in multiple sclerosis.     

trans-C18:1 isomers in cheeses enriched in unsaturated fatty acids and manufactured with different milk fat globule sizes

Increasing the knowledge on dietary fat composition, mainly the minor components, will improve the nutritional value of foods and their labeling. In this study, we examined the trans-octadecenoic acid (C18:1) composition of Emmental cheeses enriched in unsaturated fatty acids (FA) and manufactured with milks produced by cows selected to produce small and large fat globules. The FA composition of the milks was not significantly ( P > 0.05) different from the FA composition of the corresponding Emmental cheeses. Increasing the unsaturated FA content of the cheeses using dietary manipulations lead to an increase in the trans-C18:1 and changed their isomeric profiles. In milk fat produced with the linseed-enriched diet, the trans-10 C18:1 concentration was greater than trans-11 C18:1 (vaccenic acid), which is classically the major trans-C18:1 in milk fat. The content in trans-C18:1 and more particularly in trans-10 C18:1 was negatively correlated with the size of fat globules ( r (2) = 0. 82 and 0.87, respectively) and related to milk fat depression. The trans-C18:1 content was negatively correlated with the saturated FA (slope = -0.35; r (2) = 0.81) and positively correlated with the unsaturated (slope = 0.29; r (2) = 0.85) and monounsaturated (slope = 0.32; r (2) = 0.81) FA. Focusing on the health-related considerations of fat in food products, further nutritional studies are needed to elucidate the role of trans-C18:1 isomers.