Nutritional Value, In Vitro Regeneration and Development of Transgenic Cucurbita pepo and C. maxima for Stress Tolerance: An Overview

2020 ◽  
pp. 227-240
Author(s):  
P. Hima Kumari ◽  
S. Anil Kumar ◽  
G. Rajasheker ◽  
N. Jalaja ◽  
K. Sujatha ◽  
...  
2015 ◽  
Vol 4 (8) ◽  
Author(s):  
M. Ameri ◽  
M. Lahouti ◽  
A. Bagheri ◽  
A. Sharifi ◽  
F. Keykha Akhar

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1639
Author(s):  
Emma Neylon ◽  
Elke K. Arendt ◽  
Emanuele Zannini ◽  
Aylin W. Sahin

Recycling of by-products from the food industry has become a central part of research to help create a more sustainable future. Brewers’ spent grain is one of the main side-streams of the brewing industry, rich in protein and fibre. Its inclusion in bread, however, has been challenging and requires additional processing. Fermentation represents a promising tool to elevate ingredient functionality and improve bread quality. Wheat bread was fortified with spray-dried brewers’ spent grain (BSG) and fermented brewers’ spent grain (FBSG) at two addition levels to achieve “source of fibre” and “high in fibre” claims according to EU regulations. The impact of BSG and FBSG on bread dough, final bread quality and nutritional value was investigated and compared to baker’s flour (BF) and wholemeal flour (WMF) breads. The inclusion of BSG and FBSG resulted in a stronger and faster gluten development; reduced starch pasting capacity; and increased dough resistance/stiffness. However, fermentation improved bread characteristics resulting in increased specific volume, reduced crumb hardness and restricted microbial growth rate over time. Additionally, the inclusion of FBSG slowed the release in reducing sugars over time during in vitro starch digestion. Thus, fermentation of BSG can ameliorate bread techno-functional properties and improve nutritional quality of breads.


Agronomy ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 1111
Author(s):  
Natalia Miler ◽  
Iwona Jedrzejczyk ◽  
Seweryn Jakubowski ◽  
Janusz Winiecki

Classical mutation breeding using physical factors is a common breeding method for ornamental crops. The aim of our study was to examine the utility of ovaries excised from irradiated inflorescences of Chrysanthemum × morifolium (Ramat.) as explants for breeding purposes. We studied the in vitro regeneration capacity of the ovaries of two chrysanthemum cultivars: ‘Profesor Jerzy’ and ‘Karolina’ preceded by irradiation with high-energy photons (total dose 5, 10 and 15 Gy) and high-energy electrons (total dose 10 Gy). Growth and inflorescence parameters of greenhouse acclimatized regenerants were recorded, and ploidy level was estimated with flow cytometry. The strong impact of genotype on regeneration efficiency was recorded—cultivar ‘Karolina’ produced only 7 viable shoots, while ‘Profesor Jerzy’ produced totally 428 shoots. With an increase of irradiation dose, the regeneration decreased, the least responsive were explants irradiated with 15 Gy high-energy photons and 10 Gy high-energy electrons. Regenerants of ‘Profesor Jerzy’ obtained from these explants possessed shorter stem and flowered later. The highest number of stable, color and shape inflorescence variations were obtained from explants treated with 10 Gy high-energy photons. Variations of inflorescences were predominantly changes of shape—from full to semi-full. New color phenotypes were dark yellow, light yellow and pinkish, among them only the dark yellow phenotype remained stable during second year cultivation. None of the regenerants were haploid. The application of ovaries irradiated within the whole inflorescence of chrysanthemum can be successfully applied in the breeding programs, provided the mother cultivar regenerate in vitro efficiently.


2021 ◽  
Vol 57 (2) ◽  
pp. 225-234
Author(s):  
Rongpei Yu ◽  
Fan Li ◽  
Guoxian Wang ◽  
Jiwei Ruan ◽  
Lifang Wu ◽  
...  

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