Mobilization of seed storage proteins is crucial to high vigor in common bean seeds

ABSTRACT: Seed germination is a complex process controlled by many factors, in which physical and biochemical mechanisms are involved and the mobilization of reserves is crucial for this process to occur. Although, seed reserve mobilization is usually thought to be a post-germination process, seed reserve proteins mobilization occurs during germination. This study quantified seed proteins of bean genotypes during different hydration times, in order to understand the process of protein mobilization and whether there is relationship of this biochemical component with seed vigor. This study was conducted using seeds with different levels of vigor, genotypes with highest (13, 42, 55 and 81) and lowest (07, 23, 44, 50, IPR-88-Uirapurú and Iapar 81) physiological quality. High vigor genotypes showed greater efficiency in hydrolysis and mobilization of protein component, because they presented low globulins content in cotyledons at radicle protrusion in relation to low vigor genotypes (07, 23 and 50). The protein alpha-amylase inhibitor, observed in all genotypes, is involved with the longer time needed for radicle protrusion, according to the band intensity difference in genotypes 07, 44 and Iapar 81.

Quality formation of frozen berries and jam from sea buckthorn (Hippophae rhanoides L.) of different varieties

Purpose. Examine the formation of quality (biochemical component, vitamin content) of frozen berries and jam from sea buckthorn as affected by varietal characteristics. Methods. Laboratory, mathematical and statistical, physicochemical. Results. The main component of frozen sea buckthorn berries is water, 75.5–77.4%. In jam, water content mades up 57.5%. Studies have shown that frozen berries of different varieties contain ash (0.3%), protein (from 0.85 to 0.89), carbohydrates (mono- and disaccharides, 4.5–5.0), fat (5.0– 5.3%). The content of carbohydrates in the jam at the actual humidity was 32.0%, the content of ash and protein was also the lowest, 0.5–0.6%, and the fat content was 3.8%. The carbohydrate content increased due to the addition of sugar during the preparation of the jam. The content of vitamins in frozen sea buckthorn berries varied significantly depending on the variety. Thus, the content of vitamin C in the berries of variety ‘Uliublena’ was 178 mg/100 g, while in the variety ‘Yelyzaveta’ 167 mg/100 g. In sea buckthorn jam, the content of vitamins B9, B3 and E was 46–72% higher compared to berries, apparently due to the reduction of its humidity during cooking. The content of vitamin C decreased to 55.5 mg/100 g, and the remaining vitamins did not change compared to frozen berries. The content of vitamins B9 and B3 decreased by 16%, vitamin C by 82%, and the content of vitamins B7, B1, B2, B6 and B5 by 45–50% compared to frozen berries. The integrated score of 100 g of frozen sea buckthorn berries satisfies this need with vitamin C – 185–197%, depending on the variety. The need for vitamin E is satisfied only by 15.3–16.7%, and the rest of the vitamins – by 0.5–3.8%, depending on the variety of sea buckthorn. The integral rate of 100 g of sea buckthorn jam satisfies the daily requirement of an adult with vitamin C by 61.7%, vitamin E by 28.7%, and the rest of the vitamins by 0.8–4.0%. Conclusions. The quality of frozen berries significantly depends on the variety of sea buckthorn. Frozen sea buckthorn berries contain the most vitamin C, 167–178 mg/100 g, and jam 55.5 mg/100 g of product. The content of vitamin E is 2.30–2.50 and 4.31 mg/100 g of product, respectively. The content of other vitamins is low, which is confirmed by the analysis of the calculation of the integrated score. The greatest daily requirement of 100 g of frozen berries and jam is provided by vitamin C and E. Therefore it is necessary to use freezing and preparation of jam as sources of vitamin C and E.

Analysis on Spectral Matching of Biochemical Component for Rice

The protein, starch and amylose are three important indexes to characterize rice quality. The starch, crude protein and amylose of rice were extracted by experiments. The hyperspectral reflectance of starch, crude protein and amylose, their mixed samples and rice samples were determined by a ASD FieldSpec Pro FR™ The spectral characteristics of starch, crude protein, amylose and their correlation with component content were analyzed by using spectral matching technique and multivariate statistical method. The results showed that the spectra of three biochemical components were significantly different, and the spectral peaks and valleys of the mixed samples showed “red shift” or “blue shift”. The contents (%) of crude protein, starch and amylose in rice flour were significantly related to the absorption area S between 2020nm and 2235nm on their spectral curve. The results showed that the hyperspectral method could be used to estimate the contents of crude protein, starch and amylose content in rice, and then to detect rice quality.

Chlorophyll a concentration of Phytoplankton in Estuary Mangrove Kurau, Bangka Tengah, Indonesia

Chlorophyll a is bound within microalgae and other phytoplankton found in surface seawater. Chlorophyll is an important biochemical component in the molecular apparatus of microalgae that is responsible for photosynthesis. Photosynthesis is the process whereby phytoplankton use sunlight energy and dissolved nutrients to convert inorganic carbon to organic compounds and releasing oxygen. The objective of this research was to analyze chlorophyll a concentration of phytoplankton in estuary mangrove area in Kurau, Bangka Tengah, Indonesia. The research was carried out in estuary area that is mangrove Kurau, Bangka Tengah, Indonesia. Chlorophyll a concentration was determine using spectrophotometer methode. The chlorophyll a concentration and sea water parameters were recorded for all stations. The area was devided into four research sites. Based on the data, chlorophyll a concentrations were between 0.00587 mg/L – 0.00117 mg/L. It was considered low rate chlorophyll a concentration since lack of light penetration in the research area.

Muscle-Bone Crosstalk in the Masticatory System: From Biomechanical to Molecular Interactions

The masticatory system is a complex and highly organized group of structures, including craniofacial bones (maxillae and mandible), muscles, teeth, joints, and neurovascular elements. While the musculoskeletal structures of the head and neck are known to have a different embryonic origin, morphology, biomechanical demands, and biochemical characteristics than the trunk and limbs, their particular molecular basis and cell biology have been much less explored. In the last decade, the concept of muscle-bone crosstalk has emerged, comprising both the loads generated during muscle contraction and a biochemical component through soluble molecules. Bone cells embedded in the mineralized tissue respond to the biomechanical input by releasing molecular factors that impact the homeostasis of the attaching skeletal muscle. In the same way, muscle-derived factors act as soluble signals that modulate the remodeling process of the underlying bones. This concept of muscle-bone crosstalk at a molecular level is particularly interesting in the mandible, due to its tight anatomical relationship with one of the biggest and strongest masticatory muscles, the masseter. However, despite the close physical and physiological interaction of both tissues for proper functioning, this topic has been poorly addressed. Here we present one of the most detailed reviews of the literature to date regarding the biomechanical and biochemical interaction between muscles and bones of the masticatory system, both during development and in physiological or pathological remodeling processes. Evidence related to how masticatory function shapes the craniofacial bones is discussed, and a proposal presented that the masticatory muscles and craniofacial bones serve as secretory tissues. We furthermore discuss our current findings of myokines-release from masseter muscle in physiological conditions, during functional adaptation or pathology, and their putative role as bone-modulators in the craniofacial system. Finally, we address the physiological implications of the crosstalk between muscles and bones in the masticatory system, analyzing pathologies or clinical procedures in which the alteration of one of them affects the homeostasis of the other. Unveiling the mechanisms of muscle-bone crosstalk in the masticatory system opens broad possibilities for understanding and treating temporomandibular disorders, which severely impair the quality of life, with a high cost for diagnosis and management.

Biochemical component of grain flour of different hybrids of maize and sorghum

Today, the search for gluten-free products is one of the promising directions of the food industry. For a good nutrition, people still need to eat gluten-free products, which are mostly provided by foreign manufacturers. Therefore, it is important to study the biochemical component of flour, which can be used to produce gluten-free products. The aim is to study the formation of the biochemical flour component of different maize and sorghum hybrids. Methods. Classical physicochemical, chemical and statistical methods are used in the work. Research results. The article presents the results of the study of the biochemical flour component of different maize and sorghum hybrids. The main component of maize and sorghum flour was starch. The content of which in maize flour varied from 70.3 to 70.5 % depending on the hybrid. The content of other components was low. Among from the saturated fatty acids in maize and sorghum flour, the main one is palmitic (C16:0) — 20–21 % depending on the hybrid. The content of other saturated fatty acids was 1–2 % of their total content. In the group of monounsaturated fatty acids the share of oleic (C18:1) one was the highest — 28–31 % depending on the hybrid culture. It should be noted that the share of transfats (isomers of fatty acids) was only 1% of the total fatty acids content. Sorghum flour contained 2.6–3.0 times more mangan, 1.8–2.0 times more magnesium and 1.4–1.5 times more sulphur compared to maize flour. However, the content of other chemical elements was much lower. Maize flour contained 6.1–6.3 times more copper, 2.5–2.8 times more calcium and iron, and 1.6–2.4 times more zinc compared to sorghum. Results. Maize flour contains 70.3–70.5 % of starch, 7.0–7.5 % of protein, 4.0–4.3 — dietary fibers, 1.5 — fat, 0.53–0.61 — ash and 1.3 % glucose. The starch content in sorghum flour is 62.7–63.7 %, protein content — 9.5–10.6, dietary fibers content — 4.9–6.5, fat content — 1.2–3.3, ash content — 0.43–0.47, glucose content — 0.3 %. The composition of fatty acids is mainly polyunsaturated oleic (C18:2) one, the share of which is 36–39 %. The content of fatty acids varies little depending on the hybrid of both crops. Sorghum flour contains more vitamin B3, maize — vitamin B4. However, the phylloquinone content is the highest in the flour of both crops.

Selection of local swamp rice cultivars from Kalimantan (Indonesia) tolerant to iron stress during vegetative stage

Novianti V, Indradewa D, Maryani, Rachmawati D. 2020. Selection of local swamp rice cultivars from Kalimantan (Indonesia) tolerant to iron stress during vegetative stage. Biodiversitas 21: 5595-5606. Kalimantan with the large swamp area is a potential region in Indonesia to develop local rice cultivars with high tolerance to iron toxicity in tidal lowlands. This research was conducted to select iron toxicity-tolerant in local Kalimantan-rice cultivars, namely: Amas (AMS), Pandan Ungu (PDU), Kambang (KMB), Suatek Merah (SM), Siam Unus Mayang (SUM), Siam Unus Kuning (SUK), and Siam 11 Panjang (S11P). As control, two rice cultivars: Ciherang (iron toxicity-susceptible) and Inpara 5 (iron toxicity-tolerant) were also used. The seeds were grown hydroponically for 35 DAP (days after planting) in Yoshida nutrient solution containing 0 ppm (control), 100 ppm (low), and 400 ppm (high) FeS2 as pyrite treatments. Morphological analysis (plant height, leaf length and width, and leaves number) showed that PDU and KMB cultivars have better characters for tolerating iron toxicity. The highest level of chlorophyll and carotenoid contents during iron toxicity treatment was observed in KMB cultivar. AMS cultivar had the highest proline level under high iron stress. Antioxidant enzyme analysis showed that AMS, PDU, and KMB cultivars had a high percentage increase in the activity of superoxide dismutase (SOD), hydrogen peroxide (H2O2), and ascorbate peroxidase (APX) enzymes when exposed to high pyrite conditions. Based on morphophysiological characteristics, biochemical component, and enzymatic antioxidant activity, it can be concluded that AMS, PDU, and KMB cultivars are potential candidates as iron toxicity-tolerant rice.

Temporal and Spatial Variations of the Biochemical Composition of Phytoplankton and Potential Food Material (FM) in Jaran Bay, South Korea

Food material (FM) derived from biochemical components (e.g., proteins, lipids, and carbohydrates) of phytoplankton can provide important quantitative and qualitative information of the food available to filter-feeding animals. The main objective of this study was to observe the seasonal and spatial variations of the biochemical compositions of phytoplankton and to identify the major controlling factors of FM as a primary food source in Jaran Bay, a large shellfish aquaculture site in South Korea. Based on monthly sampling conducted during 2016, significant monthly variations in the depth-integrated concentrations of major inorganic nutrients and chlorophyll a within the euphotic water column and a predominance (49.9 ± 18.7%) of micro-sized phytoplankton (>20 μm) were observed in Jaran Bay. Carbohydrates were the dominant biochemical component (51.8 ± 8.7%), followed by lipids (27.3 ± 3.8%) and proteins (20.9 ± 7.4%), during the study period. The biochemical compositions and average monthly FM levels (411.7 ± 93.0 mg m−3) in Jaran Bay were not consistent among different bays in the southern coastal region of South Korea, possibly due to differences in controlling factors, such as environmental and biological factors. According to the results from multiple linear regression, the variations in FM could be explained by the relatively large phytoplankton and the P* (PO43− − 1/16 × NO3−) and NH4+ concentrations in Jaran Bay. The macromolecular compositions and FM, as alternatives food source materials, should be monitored in Jaran Bay due to recent changes in nutrient concentrations and phytoplankton communities.