Physio-biochemical Responses of In Vitro Cooking Banana Musa paradisiaca cv Lang towards Pseudo Induced Drought Stress by Polyethylene Glycol (PEG)

Musa paradisiaca cv Lang belongs to cooking banana group, and it has high potential to be used in banana chips production. Like other cultivars, M. paradisiaca cv Lang is susceptible towards water shortage, therefore affecting banana growth and productivity. In this study, to mimic the drought condition, pseudo-drought stress was given to in vitro Lang banana seedlings by adding polyethylene glycol (PEG). Overall, decrement of roots length and chlorophyll (Chl) content was displayed by the seedlings exposed to 1%, 2%, 3%, 4%, and 5% (w/v) of PEG after three weeks of exposure. The proline content, total soluble protein content, and antioxidant capacity in leaf and roots, however, countered differently towards different levels of drought. Proline content showed the highest in leaf of 2% (w/v) PEG-treated seedling (12.66±0.38 µmoles/g) while the total soluble protein content showed the highest in roots of 5% (w/v) of PEG-treated seedling (30.65±1.07 mg/g FW). Antioxidant capacity of stressed seedlings revealed the catalase (CAT), guaiacol peroxidase (POD), and ascorbate peroxidase (APX) activities were the highest in the leaf of 1% (w/v) (10.69±5.06 µmol/min/mg), 4% (w/v), (0.079±0.03 µmol/min/mg), and 5% (w/v) (9.11±8.47 µmol/min/mg) of PEG- treated seedlings, respectively. Meanwhile, the highest CAT, POD, and APX activities in the roots were determined in 3% (w/v) (0.49±0.04 µmol/min/mg), 2% (w/v) (0.03±0.02 µmol/min/mg), and 3% (w/v) (16.69±0.5 µmol/min/mg) of PEG-treated seedlings, respectively. These data show that PEG can be a priming agent to induce defense system at seedling stage of banana, which could enhance their survivability during ex vitro acclimatization.

Improvement of Functional Properties of Jack Bean (Canavalia ensiformis) Flour by Germination and Its Relation to Amino Acids Profile

Jack bean as a source of vegetable protein had not been popular. Seed germination had been known to improve its nutritional quality, especially protein and amino acid profile. This study determined the effect of germination on the color, beany flavor, protein content, functional properties, and amino acid profile of jack bean flour. A complete randomized design was used for this experiment. Germination was carried out for 0, 24, 48, and 72 hours. The seed (control) and germinated jack bean flours were analyzed for oil absorption, water absorption, emulsifying and foaming capacities, as well as the soluble protein content to determine the best germination time. Furthermore, the amino acid profile of the jack bean flour produced from the best germination time was analyzed. The results of this study indicated that the total and soluble protein of the seed and germinated jack bean seeds for 0, 24, 48, 60, and 72 hours were 23.30 and 5.95; 22.61 and 7.61; 21.18 and 10.68; 23.26 and 10.22; 23.98 and 10.81%, respectively. Germination of jack bean improved the functional properties. A germination time of 72 hours increased the oil capacity, water absorption capacity, foaming capacity and decreased the emulsion capacity significantly. The hydrophilic and hydrophobic amino acids of the germinated jack bean flour increased to 3.21 and 2.12% of the seed flour, respectively. The increase of the foaming capacity was related to the increase in hydrophobic amino acids of germinated jack bean flour compared to seed flours, that were glycine 1.23 and 1.01; alanine 1.29 and 1.01; valine 1.16 and 1.00; leucine 1.84 and 1.09%, respectively. Germination of jack bean for 72 hours increased significantly the essential amino acids, namely: leucine, lysine, and valine.

OPTIMIZING THE PRODUCTION OF A FUNCTIONAL TYPE A RECOMBINANT ENDOCHITINASE FROM Trichoderma asperellum IN Escherichia coli

Chitinases from the genus Trichoderma fungi are mainly responsible for their anti-fungal activities, which allow them to become the most widely used fungal biocontrol. Therefore, several Trichoderma chitinases have been cloned and expressed to facilitate their production and applications. A previous study of the same authors has characterized an endochitinase from a relatively novel Trichoderma spp., Trichoderma asperellum. To produce this enzyme more economically and efficiently, we reported the synthesis and expression of its synthetic encoding gene in the Escherichia coli M15 strain and established the optimal conditions for preparative scale production of the enzyme in its functional form. By lowering the induction temperatures, we observed substantial improvement in the expression levels of the active enzyme. At 30 oC and 0.5 mM IPTG induction, 1 L of cells yielded approximately 80 - 100 mg of soluble protein, accounting for about 9-11 % of total soluble protein. This figure may be an underestimation of the actual yield, as deduced from the SDS-PAGE data. The recombinant enzyme can be retrieved by simple repeated freezing and thawing cycles and purified to near homogeneity using Ni-NTA chromatography. The purified enzyme showed in vitro colloidal chitin hydrolysis activity. These results could be scaled up to produce soluble 42 kDa chitinase in E. coli. The study demonstrated an economical method to produce chitinases for various agricultural and environmental applications.

Dependence of Protein Structure on Environment: FOD Model Applied to Membrane Proteins

The natural environment of proteins is the polar aquatic environment and the hydrophobic (amphipathic) environment of the membrane. The fuzzy oil drop model (FOD) used to characterize water-soluble proteins, as well as its modified version FOD-M, enables a mathematical description of the presence and influence of diverse environments on protein structure. The present work characterized the structures of membrane proteins, including those that act as channels, and a water-soluble protein for contrast. The purpose of the analysis was to verify the possibility that an external force field can be used in the simulation of the protein-folding process, taking into account the diverse nature of the environment that guarantees a structure showing biological activity.

Changes in the Activities of Protective Enzymes Induced by Mepiquat Chloride (DPC) in Cotton to Defend Against Aphids

Background: Mepiquat chloride (DPC) enhances the resistance of cotton plants, and it is widely used as a growth regulator. DPC can stimulate photosynthesis, stabilize the structure of cotton leaves, and affect population reproduction and energy substances in cotton aphids, but interactions between DPC and cotton aphids remain unclear. In this study, we analyzed the physiological responses of cotton to DPC, and the toxicity of DPC toward cotton aphids, before and after feeding, to explore the DPC-induced defense mechanism against cotton aphids.Results: Measurements of protective enzyme activity in cotton showed that the soluble protein contents, peroxidase (POD) activity, and catalase (CAT) activity in cotton treated with different concentrations of DPC were higher than in the control. Superoxide dismutase (SOD) activity was higher than that of controls when the concentration of DPC was <0.1 g/L. Under aphid stress, POD activity of cotton treated with a low insect population density was significantly lower than that of controls, but the reverse was true for cotton treated with a high insect population density, and SOD activity was positively correlated with population density. The activities of detoxification enzymes in field and laboratory experiments showed that DPC promoted the specific activity of glutathione S-transferase (GST) in cotton aphids, while the specific activities of carboxylesterase and acetylcholinesterase were decreased.Conclusions: DPC enhanced the resistance of cotton by increasing the activity of protective enzymes. It also had a toxic effect on cotton aphids by increasing GST activity (the main DPC target) and lowering carboxylesterase and acetylcholinesterase activities. DPC increased the soluble protein content and SOD activity in cotton under aphid stress, and thereby enhanced tolerance to cotton aphids.

Ammonia–Nitrate Mixture Dominated by NH4+–N Promoted Growth, Photosynthesis and Nutrient Accumulation in Pecan (Carya illinoinensis)

Although ammonia–nitrogen (NH4+–N) and nitrate–nitrogen (NO3−–N) are the two main forms of N absorbed and utilized by plants, the preferences of plants for these forms are still unclear. In this study, we analyzed the growth, photosynthesis, and nutrients of pecan under different NH4+:NO3− ratios (0/0, 0/100, 25/75, 50/50, 75/25, 100/0) by indoor aerosol incubation. The results showed that additions of different N forms promoted the growth and development of pecan seedlings. When NO3−–N was used as the sole N source, it significantly promoted the ground diameter growth of pecan and increased the leaf pigment content and photosynthetic rate. The NH4+:NO3− ratio of 75:25 and NH4+–N as the sole N source significantly increased the soluble sugars in stems and roots, starch in leaves, stems and roots, soluble protein in leaves and stems, and soluble phenols in stems and roots. Additionally, the NH4+:NO3− ratio of 75:25 increased plant height, leaf number, root soluble protein, and leaf soluble phenol contents. In conclusion, regarding the physiological aspects of pecan growth, pecans are more inclined to use NH4+–N. Considering that the NH4+–N as the only N source may lead to nutrient imbalance or even toxicity, the NH4+:NO3− ratio of 75:25 was most favorable for the growth and development of pecan seedlings.

Effect of malting process duration on malting losses and quality of wheat malts

The study assesses impact of malting process duration on malting losses and quality of malts obtained from three varieties of winter wheat, i.e., Elixer, Rockefeller and Gimantis. The findings show that increased duration of the malting process (from 4 to 7 days) corresponded to greater total weight loss, with the most significant differences observed between 5-day and 6-day wheat malts. The qualitative analysis of the malts was carried out in accordance with EBC methodology. The assessments showed that the 5-day long malting process applied to the relevant wheat varieties resulted in production of high-quality malt with optimum malting losses observed in the case of Elixer and Rockefeller varieties. Slightly higher malting losses were identified in the case of Gimantis, and the malt obtained from this variety had very high contents of soluble protein (on average 5.34% d.m.) and Kolbach Index (average of 50.49%), which reflects high proteolytic activity during the grain malting process and a need to modify the malting process for this variety.

Compositional Features and Nutritional Value of Pig Brain: Potential and Challenges as a Sustainable Source of Nutrients

The goal of this study was to establish the nutritional value and compositional properties of the brains of crossbred pigs (Landrace–Large white–Duroc (LLD)), in order to realize the zero-waste concept and increase the use of by-products in the sustainable meat industry. Fat (9.25% fresh weight (fw)) and protein (7.25% fw) were the principal dry matters of pig brain, followed by carbohydrate and ash. Phospholipid and cholesterol had a 3:1 ratio. Pig brain had a red tone (L* = 63.88, a* = 5.60, and b* = 15.43) and a high iron content (66 mg/kg) due to a total heme protein concentration of 1.31 g/100 g fw. The most prevalent macro-element was phosphorus (14 g/kg), followed by potassium, sodium, calcium, and magnesium. Zinc, copper, and manganese were among the other trace elements discovered. The most prevalent nitrogenous constituents were alkali-soluble protein, followed by water-soluble protein, stromal protein, salt-soluble protein, and non-protein nitrogen. Essential amino acids were abundant in pig brain (44% of total amino acids), particularly leucine (28.57 mg/g protein), threonine, valine, and lysine. The total lipid, neutral, and polar lipid fractions of the pig brain had different fatty acid compositions. The largest amount was observed in saturated fatty acids (SFA), followed by monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA). Stearic acid and palmitic acid were the most common SFA. Oleic acid was the most prevalent MUFA, while docosahexaenoic acid was the most common PUFA. Thus, the pig brain can be used in food formulations as a source of nutrients.

Effect of Protection of Soybean Meal Using Mahogany Leaf Extract in Ruminant Diet on Rumen Fermentation Products

<p class="abstrak3"><span lang="IN">The study </span><span>was </span><span lang="IN">aimed to examine effect of protecting soybean meal using mahogany leaf extract on rumen fermentation products in vitro. The material used was cow rumen fluid, basal ration consisting of concentrate and elephant grass with a ratio of 60:40%, and mahogany leaves. The research was carried out in three stages: mahogany extraction, protein protection using mahogany extract, and in vitro stages. The test was conducted in vitro </span><span>based on</span><span lang="IN"> a completely randomized design (CRD). The treatments consisted of 4 kinds of soybean meal protection with 0% tannin concentration (</span><span>T</span><span lang="IN">0); 1.5% (</span><span>T</span><span lang="IN">1); 3% (</span><span>T</span><span lang="IN">2); and 4.5% (</span><span>T</span><span lang="IN">3). </span><span>D</span><span lang="IN">ata obtained were analyzed by analysis of variance and tested using orthogonal polynomials. </span><span>R</span><span lang="IN">esults showed that addition of protected soybean meal with mahogany leaf extract had a cubic</span><span>al</span><span lang="IN"> effect on partial VFA, methane gas and post-rumen dissolved protein, a quadratic effect on protozoa, and a linear effect</span><span>on </span><span lang="IN">N-NH₃, SPM, and RUDP. Giving extra mahogany leaves at a level of 1.5% produced a fermented product that was not different from the control while giving a level of 3% got the highest fermentation product. Giving mahogany leaf extract at a level of 4.5% resulted in the highest SPM, and RUDP but there was a decrease in soluble protein, which indicated the occurrence of overprotection. The addition of 3% mahogany leaf extract effectively increased rumen fermentation products, RUDP, and soluble protein without disturbing the activity of rumen bacteria.</span></p>