Development of new fungicides against Magnaporthe grisea: synthesis and biological activity of pyrazolo[3,4-d][1,3]thiazine,pyrazolo[1,5-c][1,3,5]thiadiazine,and pyrazolo[3,4-d]pyrimidine derivatives

Some pyrazolo[3,4-d]pyrimidin-4(5H)-thione, pyrazolo[3,4-d][1,3]thiazin-4-one/thione, and pyrazolo[1,5-c][1,3,5]thiadiazine-4-one/thione derivatives were synthesized and screened for antifungal activity against the causal agent of rice blast disease, Magnaporthe grisea. In all cases a remarkable inhibition of fungal growth was found in the range from 10 to 200 microg x mL(-1). Several compounds were able to control mycelium growth at a rate of 10 microg x mL(-1), a concentration at which the reference compound tricyclazole was completely ineffective. At least in the case of the most active substance, at the same dose the growth of seedlings or cultured cells of rice was substantially unaffected. Results allowed definition of structural requirements either to maintain or to enhance mycotoxic activity.     

Changes in phenolic composition and antioxidant activity of virgin olive oil during frying

The concentration of hydroxytyrosol (3,4-DHPEA) and its secoiridoid derivatives (3,4-DHPEA-EDA and 3,4-DHPEA-EA) in virgin olive oil decreased rapidly when the oil was repeatedly used for preparing french fries in deep-fat frying operations. At the end of the first frying process (10 min at 180 degrees C), the concentration of the dihydroxyphenol components was reduced to 50-60% of the original value, and after six frying operations only about 10% of the initial components remained. However, tyrosol (p-HPEA) and its derivatives (p-HPEA-EDA and p-HPEA-EA) in the oil were much more stable during 12 frying operations. The reduction in their original concentration was much smaller than that for hydroxytyrosol and its derivatives and showed a roughly linear relationship with the number of frying operations. The antioxidant activity of the phenolic extract measured using the DPPH test rapidly diminished during the first six frying processes, from a total antioxidant activity higher than 740 micromol of Trolox/kg down to less than 250 micromol/kg. On the other hand, the concentration of polar compounds, oxidized triacylglycerol monomers (oxTGs), dimeric TGs, and polymerized TGs rapidly increased from the sixth frying operation onward, when the antioxidant activity of the phenolic extract was very low, and as a consequence the oil was much more susceptible to oxidation. The loss of antioxidant activity in the phenolic fraction due to deep-fat frying was confirmed by the storage oil and oil-in-water emulsions containing added extracts from olive oil used for 12 frying operations.     

Pre-unfolding resonant oscillations of single green fluorescent protein molecules

Fluorescence spectroscopy of a green fluorescent protein mutant at single-molecule resolution has revealed a remarkable oscillatory behavior that can also be driven by applied fields. We show that immediately before unfolding, several periodic oscillations among the chemical substates of the protein chromophore occur. We also show that applied alternating electric or acoustic fields, when tuned to the protein characteristic frequencies, give rise to strong resonance effects.     

Morpho-pomological and chemical characterization of pomegranate (Punica granatum L.) genotypes in Apulia region,Southeastern Italy

A recent increasing demand in Western countries for pomegranate products by consumers is especially supported for the nutritional and medicinal characteristics, due to the antioxidant properties of this fruit. Some studies have been published on the morphological and biochemical characteristics of pomegranate fruits in some Mediterranean countries, but little information is available about the genotypes present in Italy and in particular in Apulia (Southeastern region of Italy). This study (2008–2009) evaluated morpho-pomological and chemical parameters of eight pomegranate genotypes localized in private small orchards. Significant differences were observed among the pomegranate genotypes for many of the parameters investigated. In particular, fruit weight ranged from 168.9 g (SouMol) to 574.9 g (SouOst), °Brix from 14.7 (ComTri) to 18.0 (SouMol), titratable acidity from 5.4 (ComMol) to 25.0 (SouTri) g/L. SouMol showed the highest polyphenols (97.1 mg/L) and vitamin C (236.3 mg/L) contents. Oil content of the seeds was between 5.90% and 10.30%, no differences have been observed for the fatty acid composition with conjugated linoleic acid (CLA) isomers as the most abundant fraction (81.23%). Considering all the evaluated parameters, and especially those referring to the organoleptic characteristics and antioxidants content, it must be stated that the best genotypes worthy to be considered from agricultural and industrial points of view were AdeSgi for fresh market and SouOst for the juice industry.     

Phytochemical changes induced by different nitrogen supply forms and radiation levels in two leafy Brassica species

The effect of three different nitrogen (N) supply forms differing in their ammonium-to-nitrate (NH(4):NO(3)) ratio (100% NH(4), 50% NH(4) + 50% NO(3), 100% NO(3)) under three different levels of daily photosynthetic active radiation (PAR) (low, 5.0; medium, 6.8; high, 9.0 mol m(-2) day(-1)) on a range of desirable health-promoting phytochemicals in Brassica rapa subsp. nipposinica var. chinoleifera and Brassica juncea was determined. The 100% NH(4) supply under medium PAR levels led to the highest concentration of glucosinolates based on a low nitrogen/sulfur ratio as well as high levels of carotenoids in the leaves of both Brassica species. However, the 100% NH(4) supply under low and medium PAR levels resulted in low concentrations of flavonoids based on high N concentration in the leaves. Thus, the data provided here have strong implications for crop management strategies aimed at optimizing both the concentration and composition of a range of phytochemicals.     

Modelling and mapping the suitability of European forest formations at 1-km resolution

Proactive forest conservation planning requires spatially accurate information about the potential distribution of tree species. The most cost-efficient way to obtain this information is habitat suitability modelling i.e. predicting the potential distribution of biota as a function of environmental factors. Here, we used the bootstrap-aggregating machine-learning ensemble classifier Random Forest (RF) to derive a 1-km resolution European forest formation suitability map. The statistical model use as inputs more than 6,000 field data forest inventory plots and a large set of environmental variables. The field data plots were classified into different forest formations using the forest category classification scheme of the European Environmental Agency. The ten most dominant forest categories excluding plantations were chosen for the analysis. Model results have an overall accuracy of 76%. Between categories scores were unbalanced and Mesophitic deciduous forests were found to be the least correctly classified forest category. The model’s variable ranking scores are used to discuss relationship between forest category/environmental factors and to gain insight into the model’s limits and strengths for map applicability. The European forest suitability map is now available for further applications in forest conservation and climate change issues.     

Uncommonly thorough hydrolysis of peptides during ripening of Ragusano cheese revealed by tandem mass spectrometry

Ragusano is a pasta filata cheese produced from raw milk in Sicily. The proteolysis was extensively analyzed after stretching (day 0), at 4 and 7 months of ripening through soluble nitrogen, urea-PAGE, and peptide identification by tandem mass spectrometry. After stretching, 123 peptides were identified: 72 arising from β-casein, 34 from α(s1)-casein, and 17 from α(s2)-casein. The main protein splitting corresponded to the action of plasmin, chymosin, cathepsin D, cell envelope proteinase, and peptidase activities of lactic acid bacteria. Unlike other types of cheeses, <10% residual β- and α(s)-caseins remained intact at 7 months, indicating original network organization based on large casein fragments. The number of identified soluble peptides also dramatically decreased after 4 and 7 months of ripening, to 47 and 25, respectively. Among them, bioactive peptides were found, that is, mineral carrier, antihypertensive, and immunomodulating peptides and phosphopeptides.     

Influence of shearing on oxidative stress and some physiological parameters in ewes

The aim of the present study was to evaluate the effect of shearing on physiological and oxidative stress parameters in ewes. Twenty Comisana ewes were used and divided into two groups. Ten ewes were left unshorn as a control group (Group A) and 10 ewes were shorn (Group B). All measurements were taken before and after shearing, and repeated 8 h after shearing and 1, 2, 3, 4, 5, 10 and 15 days after shearing. Reactive oxygen species (dROMs), antioxidant barrier (oxy‐adsorbent), thiol antioxidant barrier (SHp) and packed cell volume (PCV) were assessed in blood samples collected by means of jugular venipuncture. Rectal temperature (RT), respiratory rate (RR) and heart rate (HR) were also measured. Two‐way repeated measures analysis of variance (ANOVA), followed by Bonferroni's test, was used for the assessment of significant effects due to shearing and time. The statistical analysis showed significant increases (P < 0.01) of dROMs, oxy‐adsorbent, SHp, and a significant decrease (P < 0.01) of RT and RR associated with time and shearing. Our results indicate that shearing causes a change in the ewe's homeostatic balance that leads to oxidative stress.