IDENTIFICATION AND MICROPROPAGATION OF VIRUS-FREE BLACK PEPPER GENOTYPES (Piper nigrum L.)

Virus infections are a major constraint for black pepper cultivation (Piper nigrum L.), a vegetatively propagated crop; therefore, the in vitro selection of virus- free plants is an alternative to reestablish phytosanitary quality of pepper culture. The aim of this study was to select and micropropagate PYMoV virus-free pepper plants. ‘Apra’, ‘Bragantina’, ‘Cingapura’, ‘Clonada’, hybrids and ‘Kottanadan’ genotypes were used in the indexing process. From these, ‘Cingapura’, ‘Clonada’, hybrids and ‘Kottanadan’ were virus free, and only ‘Cingapura’ and ‘Clonada’ were selected for micropropagation. In the multiplication phase, ‘Cingapura’ genotype showed higher multiplication rate in relation to ‘Clonada’ in in vitro rooting and in acclimatization, response was similar in both genotypes. It was possible to identify virus-free genotypes of commercial interest, selecting them for micropropagation, and in this stage, influence of genotype is of great importance.

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Faculty Opinions recommendation of In vitro selection of a deoxyribozyme that can utilize multiple substrates.

Faculty Opinions – Post-Publication Peer Review of the Biomedical Literature ◽

10.3410/f.1004319.49956 ◽

2002 ◽

Author(s):

Niles Lehman

Keyword(s):

In Vitro Selection ◽

Multiple Substrates ◽

Selection Of

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Faculty Opinions recommendation of CIS display: In vitro selection of peptides from libraries of protein-DNA complexes.

Faculty Opinions – Post-Publication Peer Review of the Biomedical Literature ◽

10.3410/f.1017658.206556 ◽

2004 ◽

Author(s):

Sachdev Sidhu

Keyword(s):

In Vitro Selection ◽

Dna Complexes ◽

Selection Of

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The Effects of Shock Vancomycin Concentrations on the Formation of Heteroresistance in Staphylococcus aureus

Antibiotics and Chemotherapy ◽

10.37489/0235-2990-2020-65-9-10-3-7 ◽

2020 ◽

Vol 65 (9-10) ◽

pp. 3-7

Author(s):

V. V. Gostev ◽

Yu. V. Sopova ◽

O. S. Kalinogorskaya ◽

M. E. Velizhanina ◽

I. V. Lazareva ◽

...

Keyword(s):

Staphylococcus Aureus ◽

In Vitro Selection ◽

Methicillin Resistant Staphylococcus Aureus ◽

High Concentration ◽

Short Term ◽

High Concentrations ◽

Selection Of ◽

Selection Of Resistance ◽

Test Cultures

Glycopeptides are the basis of the treatment of infections caused by MRSA (Methicillin-Resistant Staphylococcus aureus). Previously, it was demonstrated that antibiotic tolerant phenotypes are formed during selection of resistance under the influence of high concentrations of antibiotics. The present study uses a similar in vitro selection model with vancomycin. Clinical isolates of MRSA belonging to genetic lines ST8 and ST239, as well as the MSSA (ATCC29213) strain, were included in the experiment. Test isolates were incubated for five hours in a medium with a high concentration of vancomycin (50 μg/ml). Test cultures were grown on the medium without antibiotic for 18 hours after each exposure. A total of ten exposure cycles were performed. Vancomycin was characterized by bacteriostatic action; the proportion of surviving cells after exposure was 70–100%. After selection, there was a slight increase in the MIC to vancomycin (MIC 2 μg/ml), teicoplanin (MIC 1.5–3 μg/ml) and daptomycin (MIC 0.25–2 μg/ml). According to the results of PAP analysis, all strains showed an increase in the area under curve depending on the concentration of vancomycin after selection, while a heteroresistant phenotype (with PAP/AUC 0.9) was detected in three isolates. All isolates showed walK mutations (T188S, D235N, E261V, V380I, and G223D). Exposure to short-term shock concentrations of vancomycin promotes the formation of heteroresistance in both MRSA and MSSA. Formation of VISA phenotypes is possible during therapy with vancomycin.

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Wheat Germ Cell-Free Translation System as a Tool for In vitro Selection of Functional Proteins

Combinatorial Chemistry & High Throughput Screening ◽

10.2174/1386207023330093 ◽

2002 ◽

Vol 5 (6) ◽

pp. 473-480

Author(s):

Bentham Science Publisher A.N. Alexandrov ◽

Bentham Science Publisher V.Yu. Alakhov ◽

Bentham Science Publisher A.I. Miroshnikov

Keyword(s):

Germ Cell ◽

Wheat Germ ◽

In Vitro Selection ◽

Translation System ◽

Free Translation ◽

Selection Of

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In vitro Selection of Ligase Ribozymes Containing 2'-Amino Groups

Journal of Bioactive and Compatible Polymers ◽

10.1106/emk1-aum5-v4lm-7aar ◽

2000 ◽

Vol 15 (4) ◽

pp. 297-308 ◽

Cited By ~ 2

Author(s):

NAOZUMI TERAMOTO ◽

YUKIO IMANISHI ◽

YOSHIHIRO ITO

Keyword(s):

In Vitro Selection ◽

Amino Groups ◽

Selection Of

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Effect of Herbal Addition on the Microbiological, Oxidative Stability and Sensory Quality of Minced Poultry Meat

Foods ◽

10.3390/foods10071537 ◽

2021 ◽

Vol 10 (7) ◽

pp. 1537

Author(s):

Danuta Jaworska ◽

Elżbieta Rosiak ◽

Eliza Kostyra ◽

Katarzyna Jaszczyk ◽

Monika Wroniszewska ◽

...

Keyword(s):

Oxidative Stability ◽

Sensory Quality ◽

Meat Products ◽

Black Pepper ◽

Poultry Meat ◽

Piper Nigrum ◽

Thymus Vulgaris ◽

Processing And Storage ◽

And Storage

The study aimed to assess the effect of herbal additions with antioxidant properties (pepper, thyme and oregano) on the microbiological and oxidative stability as well as the sensory quality of minced poultry meat. Meatballs treatments without additives and treatments with the addition of three types of spices in two forms—dry spices and industrial extracts were examined. Popular seasoning additives of oregano (Origanum vulgare), thyme (Thymus vulgaris) and black pepper (Piper nigrum) at 0.3% of dry herbal or 0.003% as industrial extract were added to minced meat. The microbiological, chemical and sensory tests were performed at specified times and storage temperature. Based on the studied criteria, products maintained constant and adequate quality by up to 10 days while stored in 4 °C. In the case of all tested samples, the overall sensory quality began to deteriorate after 10 days of storage. The preservative role of herbs and extracts in meat products during processing and storage was observed. Oregano and black pepper in both forms maintained good microbial quality and showed their inhibitory effects on the growth of psychrotrophic bacteria. It was observed that dried herbs revealed a stronger antioxidant effect than additives in the form of extracts. The studied dried herbs played an antioxidant, antimicrobial and preservative role in meat products during processing and storage.

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