scholarly journals 651 Important Genes that Have Been Transferred or Are Available for Transfer

HortScience ◽  
1999 ◽  
Vol 34 (3) ◽  
pp. 560A-560
Author(s):  
D.M. Tricoli ◽  
K.J. Carney ◽  
L.J. Nea ◽  
J.M. Palys ◽  
J.F. Reynolds ◽  
...  
Keyword(s):  
Transgenic Plants ◽  
Shelf Life ◽  
Virus Resistance ◽  
Herbicide Tolerance ◽  
Plant Biotechnology ◽  
Food Product ◽  
Nematode Resistance ◽  
High Viscosity ◽  
Plant Viruses ◽  
Biological Traits

Many seed companies are using plant biotechnology as a valuable extension of conventional plant breeding with the goal of providing breeders with novel biological traits. The application of biotechnology allows scientists and breeders to make precise changes during the process of germplasm improvement. Many of the first improvements achieved using transgenic plants have involved the transfer of input traits. Some of these traits include, insect resistance, nematode resistance, disease resistance, and herbicide tolerance. For example, the insertion of a gene that produces the crystalline toxin from Bacillus thuringeinsis has led to the production of transgenic plants that are resistant to insects from the Order Lepidoptera. The transfer of coat protein genes from plant viruses has lead to the development of transgenic crops that are resistant to the virus from which the gene or genes were isolated. Various strategies have been developed that allow transgenic plants to tolerate applications of herbicides that allows for improved weed control. In addition to input traits, other strategies are now being used that are directed at improving output traits. These include such traits as enhanced shelf life, ripening control, altered oils, and superior processing characteristics. At Seminis Vegetable Seed Co., we are currently developing transgenic plants with enhanced input as well as output traits. We have an active program using pathogen derived genes to develop virus resistance cultivars in a range of crops including, tomato, cucurbits, and peppers. Using this approach, we have been able to develop plants with multiple virus resistance by transforming germplasm with constructs containing stacked genes. Seminis is currently marketing a hybrid squash variety with resistance to two major virus pathogens. Another major goal for Seminis is implementing biotechnology to improve various aspects of fruit quality including viscosity, color, softening, and shelf life. Through our collaboration with Zeneca we have developed a high viscosity tomato, which was produced by suppressing endogenous levels of polyglacturonase. This processed food product is currently on the market in the United Kingdom.

scholarly journals RNA-Based Technologies for Engineering Plant Virus Resistance

Plants ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 82
Author(s):  
Michael Taliansky ◽  
Viktoria Samarskaya ◽  
Sergey K. Zavriev ◽  
Igor Fesenko ◽  
Natalia O. Kalinina ◽  
...  
Keyword(s):  
Transgenic Plants ◽  
Virus Resistance ◽  
Small Rnas ◽  
Plant Virus ◽  
Crop Protection ◽  
Control Plant ◽  
Plant Viruses ◽  
Host Susceptibility ◽  
Small Interfering Rnas ◽  
Plant Host

In recent years, non-coding RNAs (ncRNAs) have gained unprecedented attention as new and crucial players in the regulation of numerous cellular processes and disease responses. In this review, we describe how diverse ncRNAs, including both small RNAs and long ncRNAs, may be used to engineer resistance against plant viruses. We discuss how double-stranded RNAs and small RNAs, such as artificial microRNAs and trans-acting small interfering RNAs, either produced in transgenic plants or delivered exogenously to non-transgenic plants, may constitute powerful RNA interference (RNAi)-based technology that can be exploited to control plant viruses. Additionally, we describe how RNA guided CRISPR-CAS gene-editing systems have been deployed to inhibit plant virus infections, and we provide a comparative analysis of RNAi approaches and CRISPR-Cas technology. The two main strategies for engineering virus resistance are also discussed, including direct targeting of viral DNA or RNA, or inactivation of plant host susceptibility genes. We also elaborate on the challenges that need to be overcome before such technologies can be broadly exploited for crop protection against viruses.

FUTURE PERSPECTIVE OF PLANT BIOTECHNOLOGY: A REVIEW

2020 ◽  
Vol 1 (1) ◽  
pp. 36-41
Author(s):  
Gaurav Ranabhat ◽  
Ashmita Dhakal ◽  
Saurav Ranabhat ◽  
Ananta Dhakal ◽  
Rakshya Aryal
Keyword(s):  
Insect Pest ◽  
Ornamental Plants ◽  
Herbicide Tolerance ◽  
Plant Biotechnology ◽  
Future Perspective ◽  
New Development ◽  
Recent Developments ◽  
Modern Biotechnology ◽  
Stable Yield ◽  
As Stress

Modern biotechnology enables an organism to produce a totally new product which the organism does not or cannot produce normally through the incorporation of the technology of ‘Genetic engineering’. Biotechnology shows its technical merits and new development prospects in breeding of new plants varieties with high and stable yield, good quality, as well as stress tolerance and resistance. Some of the most prevailing problems faced in agricultural ecosystems could be solved with the introduction of transgenic crops incorporated with traits for insect pest resistance, herbicide tolerance and resistance to viral diseases. Plant biotechnology has gained importance in the recent past for increasing the quality and quantity of agricultural, horticultural, ornamental plants, and in manipulating the plants for improved agronomic performance. Recent developments in the genome sequencing will have far reaching implications for future agriculture. From this study, we can know that the developing world adopts these fast-changing technologies soon and harness their unprecedented potential for the future benefit of human being.

scholarly journals Food Product Shelf Stability Overview of Sourdough-risen Flatbread

2021 ◽  
pp. 1-5
Author(s):  
Melaku Tafese Awulachew ◽  
Keyword(s):  
Shelf Life ◽  
Food Quality ◽  
Total Pressure ◽  
Food Product ◽  
Food Preservation ◽  
Packaging Materials ◽  
Quality Loss ◽  
Extrinsic Factors ◽  
Shelf Stability ◽  
Intrinsic And Extrinsic Factors

This paper aims to Provide an overview of food preservation related to the shelf-life and stability of food products including sourdough-risen flatbread (injera). Understanding the properties and composition of injera products enables one for a better option for maintaining food quality at desirable level of properties or nature for their maximum benefits. Food quality loss can be described in terms of as environmental factors which include temperature, relative humidity, light, mechanical stress and total pressure such as compositional factors, concentration of reactive species, microorganism levels, catalysts, reaction inhibitors, pH and water activity, as well. There are a range of points in the food chain where manufacturers can influence the mix of intrinsic and extrinsic factors which affect shelf-life. Advances in processing and packaging materials and techniques have increased the options available for maintaining quality and for improving the shelf-life of foods.

scholarly journals Convergence of Bar and Cry1Ac Mutant Genes in Soybean Confers Synergistic Resistance to Herbicide and Lepidopteran Insects

2021 ◽  
Vol 12 ◽  
Author(s):  
Tien Dung Nguyen ◽  
Van Hien La ◽  
Van Duy Nguyen ◽  
Tri Thuc Bui ◽  
Thi Tinh Nguyen ◽  
...  
Keyword(s):  
Transgenic Plants ◽  
Larval Mortality ◽  
Expression Patterns ◽  
Herbicide Tolerance ◽  
Field Tests ◽  
Phenotypic Traits ◽  
Gene Stacking ◽  
Transgenic Soybean ◽  
Crop Species ◽  
Lepidopteran Insects

Soybean is a globally important crop species, which is subject to pressure by insects and weeds causing severe substantially reduce yield and quality. Despite the success of transgenic soybean in terms of Bacillus thuringiensis (Bt) and herbicide tolerance, unforeseen mitigated performances have still been inspected due to climate changes that favor the emergence of insect resistance. Therefore, there is a need to develop a biotech soybean with elaborated gene stacking to improve insect and herbicide tolerance in the field. In this study, new gene stacking soybean events, such as bialaphos resistance (bar) and pesticidal crystal protein (cry)1Ac mutant 2 (M#2), are being developed in Vietnamese soybean under field condition. Five transgenic plants were extensively studied in the herbicide effects, gene expression patterns, and insect mortality across generations. The increase in the expression of the bar gene by 100% in the leaves of putative transgenic plants was a determinant of herbicide tolerance. In an insect bioassay, the cry1Ac-M#2 protein tested yielded higher than expected larval mortality (86%), reflecting larval weight gain and weight of leaf consumed were less in the T1 generation. Similarly, in the field tests, the expression of cry1Ac-M#2 in the transgenic soybean lines was relatively stable from T0 to T3 generations that corresponded to a large reduction in the rate of leaves and pods damage caused by Lamprosema indicata and Helicoverpa armigera. The transgenic lines converged two genes, producing a soybean phenotype that was resistant to herbicide and lepidopteran insects. Furthermore, the expression of cry1Ac-M#2 was dominant in the T1 generation leading to the exhibit of better phenotypic traits. These results underscored the great potential of combining bar and cry1Ac mutation genes in transgenic soybean as pursuant of ensuring resistance to herbicide and lepidopteran insects.

Shelf Life and Moisture Transfer Predictions in a Composite Food Product: Impact of Preservation Techniques

2008 ◽  
Vol 4 (4) ◽  
Author(s):  
Elisabeth Roca ◽  
Dorothée Adeline ◽  
Valérie Guillard ◽  
Stéphane Guilbert ◽  
Nathalie Gontard
Keyword(s):  
Shelf Life ◽  
Water Activity ◽  
Food System ◽  
Moisture Transfer ◽  
Food Product ◽  
Moisture Diffusivity ◽  
Point Of View ◽  
Effective Moisture Diffusivity ◽  
Effective Moisture ◽  
Activity Difference

Three techniques to prevent moisture transfer in a multidomain food system constituted by a cookie in contact with a moist filling were investigated: reducing the water activity difference between components, reducing the effective moisture diffusivity of the cereal-based component, and applying an edible moisture barrier at the interface between components. Shelf-life of the food product was extended by 6 days by decreasing the water activity of the moist filling in contact from 0.99 to 0.64 (cookie aw being 0.23, 20°C). Decreasing effective moisture diffusivity from 1.56 to 0.99*10-11 m²/s by the addition of 2.35 g of fat in the formulation of the cookie was limited by technological and organoleptic considerations and allowed an extension of shelf-life of 2 more days. From a technical and nutritional point of view, the application of a sprayed edible barrier at the surface of the cookie was the more effective solution increasing shelf life of almost 8 days for only 1.7 g of fat per cookie.

Fate of Pathogenic Bacteria Associated with Production of Pickled Sausage by Using a Cold Fill Process

2016 ◽  
Vol 79 (10) ◽  
pp. 1693-1699
Author(s):  
NELSON J. GAYDOS ◽  
CATHERINE N. CUTTER ◽  
JONATHAN A. CAMPBELL
Keyword(s):  
Shelf Life ◽  
Pathogenic Bacteria ◽  
Room Temperature ◽  
Meat Products ◽  
Food Product ◽  
Brine Solution ◽  
Selective Media ◽  
Challenge Study ◽  
Salmonella Senftenberg ◽  
And Staphylococcus Aureus

ABSTRACT Preservation by pickling has been used for many years to extend the shelf life of various types of food products. By storing meat products in a brine solution containing an organic acid, salt, spices, as well as other preservatives, the pH of the product is reduced, thus increasing the safety and shelf life of the product. Pickling may involve the use of heated brines to further add to the safety of the food product. When precooked, ready-to-eat (RTE) sausages are pickled with a heated brine solution, the process is referred to as hot filling. However, hot filling has been shown to affect the clarity of the brine, making the product cloudy and unappealing to consumers. Because of the potential quality defects caused by higher temperatures associated with hot fill pickling, cold fill pickling, which uses room temperature brine, is preferred by some pickled sausage manufacturers. Because little information exists on the safety of cold fill, pickled sausages, a challenge study was designed using a brine solution (5% acetic acid and 5% salt at 25°C) to pickle precooked, RTE sausages inoculated with a pathogen cocktail consisting of Salmonella Typhimurium, Salmonella Senftenberg, Salmonella Montevideo, Listeria monocytogenes, and Staphylococcus aureus. All pathogens were reduced ~6.80 log CFU/g in 72 h when enumerated on nonselective media. On selective media, Salmonella and L. monocytogenes decreased 6.33 and 6.35 log CFU/g in 12 h, respectively whereas S. aureus was reduced 6.80 log CFU/g in 24 h. Sausages experienced significant (P ≤ 0.05) decreases in pH over the 28 days of storage, whereas no significant differences were observed in water activity (P =0.1291) or salt concentration of the sausages (P =0.1445) or brine (P =0.3180). The results of this experiment demonstrate that cold fill pickling can effectively reduce and inhibit bacterial pathogens.

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