Physiological and biochemical responses of “mofumbo” seeds during storage

2021 ◽  
Vol 43 ◽  
Author(s):  
Bruno Silva Guirra ◽  
Caio César Pereira Leal ◽  
Keylan Silva Guirra ◽  
Tatianne Raianne Costa Alves ◽  
Salvador Barros Torres ◽  
...  
Keyword(s):  
Amino Acids ◽  
Natural Environment ◽  
Reducing Sugars ◽  
Neutral Lipids ◽  
Dry Mass ◽  
Storage Conditions ◽  
Combretum Leprosum ◽  
Total Free Amino Acids ◽  
Controlled Environments ◽  
Physiological And Biochemical

Abstract: “Mofumbo” (Combretum leprosum Mart. (Combretaceae) is a neotropical species of wood, pharmacological, beekeeping and environmental importance. Thus, the objective was to evaluate the biochemical and physiological responses in C. leprosum seeds under different storage environments. The experiment was carried out in a factorial (2 x 7), with two storage conditions (natural and climate-controlled environments) and seven storage periods (0; 60; 120; 180; 240; 300 and 360 days), in four replications per treatment. At the beginning of storage and at 60-day intervals, the seeds were analyzed for water content, physiological potential (germination, germination speed index, root and shoot lengths and seedling dry mass) and biochemical (neutral lipids, lipid peroxidation, total and reducing sugars, total free amino acids, and starch). The results indicated that storing “mofumbo” seeds for 360 days reduced viability, being more pronounced after 180 days, regardless of the storage environment. “Mofumbo” seeds were stored in a natural environment for 180 days, resulting in less lipid degradation. After this period, the reduction was associated with the attack of reducing sugars on amino acids. Thus, it is concluded that “mofumbo” seeds must be stored in a natural environment for up to 180 days.

scholarly journals Onion Extract Application Effects on Flowering Behavior and Yield, and a few Chemical Constituents of Shoots throughout Dormancy Break in "Anna" Apple Trees

2019 ◽  
Vol 7 ◽  
pp. 1-15
Author(s):  
M.A. Seif El-Yazal ◽  
Samir A. Seif El-Yazal ◽  
Mohamed E. Morsi ◽  
Mostafa M. Rady
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Reducing Sugars ◽  
Fruit Yield ◽  
Bud Break ◽  
Total Sugars ◽  
Onion Extract ◽  
Total Carbohydrates ◽  
Total Free Amino Acids

Metabolic changes in water content, total carbohydrates, total sugars, reducing sugars, anthocyanin, total free amino acids, proline and total indoles in shoots of "Anna" apple (Malus sylvestris, Mill) trees were investigated during dormancy and bud break under the effect of foliar application of four onion extract rates (5, 10, 15 and 20%). Flowering percentage and fruit yield characteristics (i.e., fruit-set, number of fruits tree-1 and fruit yield tree-1) were increased, while number of days recorded to reach full bloom were reduced with the application of both onion extract rates (15 or 20%). In addition, contents of total carbohydrates, total sugars, reducing sugars, anthocyanin, total free amino acids, proline and total indoles in shoots were significantly increased in floral buds, particularly during bud break. In contrast, the content of free phenols was reduced. The best results were obtained from the rate of onion extract at the level of 20% followed by 15% that could be recommended for early and high percentage of flowering and increased yield by regulating the metabolism of amino acids, including proline and indoles in apple floral buds.

scholarly journals Changes in Metabolic Processes during Break Dormancy in Apple Buds under Foliar-Applied Garlic Extract

2018 ◽  
pp. 36-57 ◽  
Author(s):  
Mohamed A. Seif El-Yazal
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Reducing Sugars ◽  
Chemical Constituents ◽  
Garlic Extract ◽  
Free Proline ◽  
Total Sugars ◽  
Total Carbohydrates ◽  
Total Free Amino Acids

The effect of garlic extract at different concentrations for reaching early break dormancy in buds of "Anna" apple (Malus sylvestris, Mill) trees and their effects on metabolic changes in the content of shoots from (water content %, total carbohydrates, total sugars, reducing sugars, anthocyanine, total free amino acids, free proline, total indoles and free phenoles) during their release from dormancy were investigated. The trees were grown in loamy sand soil, and sprayed with five treatments; 0, 5, 10, 15 and 20% garlic extract. Generally, it was found that all studied flowering parameters; date of flower buds break, percentage of bud’s break, fruit set, total number of fruits/tree, yield/tree (kg) and seasonal changes in some chemical constituents of shoots; water content %, total carbohydrates, total sugars, reducing sugars, anthocyanine, total free amino acids, free proline and total indoles were increased with the application of different treatments. The best results were obtained from the treatments of garlic extract at 15 % flowed by 20 %. On the contrary, the same treatments decreased free phenols in shoots as compared to the control. It could be recommended to use garlic extract at the rate of 15 % for improving bud break, growth, yield and chemical constituents of apple shoots

Glycotargeting: The preparation of glyco-amino acids and derivatives from unprotected reducing sugars

Biochimie ◽  
1998 ◽  
Vol 80 (2) ◽  
pp. 99-108 ◽  
Author(s):  
M. Monsigny ◽  
C. Quétard ◽  
S. Bourgerie ◽  
D. Delay ◽  
C. Pichon ◽  
...  
Keyword(s):  
Amino Acids ◽  
Reducing Sugars ◽  
Amino Acids And Derivatives

Proteolysis and formation of volatile compounds in cheese manufactured with a bacteriocin-producing adjunct culture

2001 ◽  
Vol 68 (1) ◽  
pp. 117-129 ◽  
Author(s):  
ABDELGHANI OUMER ◽  
PILAR GAYA ◽  
ESTRELLA FERNÁNDEZ-GARCÍA ◽  
RAÚL MARIACA ◽  
SONIA GARDE ◽  
...  
Keyword(s):  
Amino Acids ◽  
Enterococcus Faecalis ◽  
Free Amino Acids ◽  
Free Amino ◽  
Leuconostoc Mesenteroides ◽  
Aminopeptidase Activity ◽  
Hydrophobic Peptides ◽  
Bacteriocin Producer ◽  
Total Free Amino Acids ◽  
Adjunct Culture

Hispánico cheese, a semi-hard Spanish variety, was manufactured from a mixture of pasteurized cows' and ewes' milks (4[ratio ]1) using a commercial mesophilic LD-type starter comprising Lactococcus lactis subsp. cremoris, Lc. lactis subsp. lactis, Lc. lactis subsp. lactis var diacetylactis and Leuconostoc mesenteroides subsp. cremoris. Varying amounts (0–1·0 g/kg) of an Enterococcus faecalis INIA 4 culture in milk were added as a bacteriocin-producing adjunct. Differences in pH between cheeses manufactured with and without the bacteriocin producer did not exceed 0·11 pH units. Starter lactococci lost viability more rapidly in cheeses made with the bacteriocin producer, which reached counts of up to 6×107 cfu/g during ripening. Aminopeptidase activity in 1-d-old cheese made from milk inoculated with 1·0 g bacteriocin-producing culture/kg was twice that in control cheese. Degrees of overall proteolysis and levels of total free amino acids in 45-d-old cheese made with 1·0 g bacteriocin-producing culture/kg were 1·80-fold and 2·17-fold those in control cheese of the same age. Inoculating milk with 1·0 g/kg bacteriocin-producing culture reduced the level of hydrophobic peptides in the resultant cheese, increased the concentrations of 3-methyl-1-butanal, diacetyl and acetoin, and resulted in the highest scores for flavour quality and flavour intensity throughout ripening.

scholarly journals Physiological and Biochemical Responses ofUlva proliferaandUlva linzato Cadmium Stress

2013 ◽  
Vol 2013 ◽  
pp. 1-11 ◽  
Author(s):  
He-ping Jiang ◽  
Bing-bing Gao ◽  
Wen-hui Li ◽  
Ming Zhu ◽  
Chun-fang Zheng ◽  
...  
Keyword(s):  
Amino Acids ◽  
Photochemical Efficiency ◽  
Cadmium Stress ◽  
Nutrient Content ◽  
Ulva Prolifera ◽  
Cadmium Resistance ◽  
Relative Growth ◽  
Biochemical Responses ◽  
Photochemical Efficiency Of Psii ◽  
Physiological And Biochemical

Responses ofUlva proliferaandUlva linzato Cd2+stress were studied. We found that the relative growth rate (RGR), Fv/Fm, and actual photochemical efficiency of PSII (Yield) of twoUlvaspecies were decreased under Cd2+treatments, and these reductions were greater inU. proliferathan inU. linza.U. proliferaaccumulated more cadmium thanU. linzaunder Cd2+stress. WhileU. linzashowed positive osmotic adjustment ability (OAA) at a wider Cd2+range thanU. prolifera.U. linzahad greater contents of N, P, Na+, K+, and amino acids thanU. prolifera. A range of parameters (concentrations of cadmium, Ca2+, N, P, K+, Cl−, free amino acids (FAAs), proline, organic acids and soluble protein, Fv/Fm, Yield, OAA, and K+/Na+) could be used to evaluate cadmium resistance inUlvaby correlation analysis. In accordance with the order of the absolute values of correlation coefficient, contents of Cd2+and K+, Yield, proline content, Fv/Fm, FAA content, and OAA value ofUlvawere more highly related to their adaptation to Cd2+than the other eight indices. Thus,U. linzahas a better adaptation to Cd2+thanU. prolifera, which was due mainly to higher nutrient content and stronger OAA and photosynthesis inU. linza.

scholarly journals Strategies to Reduce the Formation of Acrylamide in Potato Chips: A Market and Consumer’s Prospective

2015 ◽  
Vol 3 (1) ◽  
pp. 20-25 ◽  
Author(s):  
Cleanthes Israilides ◽  
Varzakas Theodoros
Keyword(s):  
Amino Acid ◽  
Maillard Reaction ◽  
Reducing Sugars ◽  
Storage Conditions ◽  
Potato Chips ◽  
Food Preparation ◽  
Warning Labels ◽  
Harvesting Time ◽  
Toxic Compound ◽  
Starchy Foods

Acrylamide, a toxic compound and possible carcinogen is formed in high heated starchy foods like potatoes through the process of the Maillard reaction in which reducing sugars and the amino acid asparagine play a major role. Various strategies which are described in this paper have been employed to reduce the formation of acrylamide in potato chips. Among these tuber genetics, harvesting time, storage conditions frying temperatures and time, soaking and use of various additives seem to be effective tools for the industry as well as for consumer food preparation. The results of various studies will help the industry to adopt practical effective and innovative ways to reduce the levels of acrylamide even further and calm the markets from demanding to provide warning labels and the manufactures to pay penalties and higher costs

scholarly journals Research Regarding Dynamics of Chemical Content from Pasteurized Egg Melange Stored in Polyethylene Type Packings

2017 ◽  
Vol 54 (2) ◽  
pp. 368-374
Author(s):  
Roxana Nicoleta Ratu ◽  
Marius Giorgi Usturoi ◽  
Daniel Simeanu ◽  
Cristina Simeanu ◽  
Alexandru Usturoi ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Storage Period ◽  
Essential Amino Acids ◽  
Storage Conditions ◽  
Mean Values ◽  
Chemical Content

n the current paper, we aimed to analyze the way in which packing (different polyethylene types) influence the quality of pasteurized melange during storage, packing being realized in units of 1 kg (Tetra Pak) (batch Lexp-1) and units of 5 kg (Bag in box) (batch Lexp-2). Products were stored during a period of 28 days at a temperature of +4�C, qualitative determinations being realized in first day (day 0), at 7 days, at 14 days, 21 days and in day 28 of storage. Were effectuated a sensorial examination and chemical analysis were was established the content in dry matter (%), water (%), proteins (%), content in essential amino acids (isoleucine, methionine, tryptophan, phenylalanine) and non-essential amino acids (alanine, histidine, glycine, serine) (mg/100g) as well as the content in lipids (%) establishing their profile by identification of some saturated fatty acids (16:0 mg/100g and 18:0 mg/100g) and unsaturated fatty acids (16:1 mg/100g and 18:1 mg/100g). After sensorial examinations, the first modifications were observed at the checking effectuated in day 21 for batch Lexp-2, the obtained score being of 18 points, and at checking effectuated in day 28 was given a score of 18 points for melange belonging to batch Lexp-1 and only 14 points for melange from batch Lexp-2. Differences were recorded also in case of chemical composition of products, so for protein content at batch Lexp-1 in first checking day was obtained a mean of 12.730�0.24% and at batch Lexp-2 12.614�0.22%. Differences between those two batches were insignificant (p[0.05). In case of fat content, at the end of storage period was obtained a mean of 11.256�0.06% for batch Lexp-1 and 11.244�0.11% for batch Lexp-2, differences being insignificant (p [ 0.05). Regarding the profile of amino acids and fatty acids, the mean values obtained during whole storage period oscillated from one stage to another, but the differences between those two batches were insignificant (p [ 0.05). Pasteurized egg melange suffers certain sensorial modifications during storage, especially on consistency and colouring, modifications which are accentuated mainly by storage conditions. Type of polyethylene utilized for this product hadn�t influenced the nutritive qualities of product.

scholarly journals Influence of alimentary factors on the absorption of feed nutrients and poultry productivity

2021 ◽  
Vol 23 (95) ◽  
pp. 3-14
Author(s):  
B. Ya. Kyryliv ◽  
A. V. Hunchak ◽  
I. B. Ratych ◽  
B. V. Gutyj
Keyword(s):  
Amino Acids ◽  
Feed Consumption ◽  
Limiting Factor ◽  
Biochemical Processes ◽  
Modern Bird ◽  
Metabolic Products ◽  
Poultry Feeding ◽  
Fat Supplements ◽  
Fat Soluble Vitamins ◽  
Physiological And Biochemical

The article is a summary of the literature on the main aspects of the modern bird feeding system. Theoretical aspects and results of experimental research of scientists on the substantiation of parameters of protein and amino acid nutrition are given, which is an important factor that, under appropriate conditions can significantly guarantee the realization of the genetic potential of corresponding breeds and crosses of poultry. It is shown that an important aspect of protein nutrition is the ratio of feed amino acids. Their negative interaction can be caused by a deficiency of one or more amino acids, an imbalance between them, antagonism, and toxicity. This is accompanied by effects on various physiological and biochemical processes, significantly affects appetite, intestinal absorption, renal reabsorption and transport of amino acids, their catabolism, rate of protein decomposition, synthesis, and formation of toxic metabolic products. The data show that the required level of energy for the bird's body is provided by carbohydrates (mainly of plant origin) and lipids (fat supplements of various origins). It is noted that lipids promote the absorption, transport, and deposition of fat-soluble vitamins. The effectiveness of using fat supplements as energy depends on their source. At the same time, among the indispensable nutrients that have a significant impact on growth intensity, reproductive quality, poultry productivity, and biological value of products, an important role is played by macro-and micronutrients. Many researchers emphasize that along with the use of traditional feeds in poultry feeding, the possibilities of non-traditional cereals rich in protein and lipids are not fully used. A limiting factor in their use is the presence in their composition of anti-nutrients contained in many feeds. Once in the digestive tract of animals, they negatively affect the absorption of feed nutrients. In most cases, the consumption of such feed by animals is manifested in growth retardation, increased feed consumption, hormonal effects, and, less frequently, in the dysfunction of certain organs.

scholarly journals Thermal stability of amino acids in meals and feeds used in shrimp farming

Gaia Scientia ◽  
2016 ◽  
Vol 10 (4) ◽  
pp. 372-389
Author(s):  
João Paulo de Sousa Prado ◽  
José Marcelino Oliveira Cavalheiro ◽  
Thiago Brandão Cavalheiro ◽  
Fernanda Vanessa Gomes da Silva
Keyword(s):  
Amino Acids ◽  
Elevated Temperatures ◽  
Amino Acid Content ◽  
Storage Conditions ◽  
Shrimp Farming ◽  
Protein Levels ◽  
Commercial Feed ◽  
The Stability ◽  
The Right ◽  
And Control

The Brazilian shrimp farming uses mainly commercial feed for shrimp nutrition. This choice occurs because of the advantages related to convenience and good adaptation of Litopenaeus vannanmei to feed intake. Thus, the quality of feed is a determining factor for maximum performance of the shrimp farms, making the right selection of suppliers and control of the storage conditions as ways to prevent contamination and spoilage of feed. The objective of this study was to evaluate the stability of amino acids in meals and commercial feed with different protein levels, subjected to high-temperature storage. The samples were exposed to temperature of 50 oC and evaluated every 5 days for 30 days.The analyses of the degradation of amino acids were performed using an elution gradient in HPLC system.In evaluated meals it was observed that valine and arginine were the amino acids that suffered greater loss during the experiment and histidine and alanine suffered less degradation.Significant difference was observed in the content of all amino acids analyzed after exposure of the feed to the temperature of 50 oC; with reduce in values of its amino acid content. The results obtained in this study indicate that meals and feed exposed to elevated temperatures significantly reduced the content of its amino acids.

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