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Registro Completo |
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Biblioteca(s): |
Embrapa Soja. |
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Data corrente: |
07/02/2017 |
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Data da última atualização: |
19/06/2017 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
TEIXEIRA, R. N.; LIGTERINK, W.; FRANÇA-NETO, J. de B.; HILHORST, H. W. M.; SILVA, E. A. A. da. |
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Afiliação: |
RENAKE N. TEIXEIRA, UNESP Botucatu - Wageningen University; WILCO LIGTERINK, Wageningen University; JOSE DE BARROS FRANCA NETO, CNPSO; HENK W. M. HILHORST, Wageningen University; EDVALDO A. A. da SILVA, UNESP Botucatu. |
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Título: |
Gene expression profiling of the green seed problem in soybean. |
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Ano de publicação: |
2016 |
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Fonte/Imprenta: |
BMC Plant Biology, v. 16, n. 37, 2016. |
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Páginas: |
15 p. |
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ISSN: |
1471-2229 |
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DOI: |
10.1186/s12870-016-0729-0 |
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Idioma: |
Inglês |
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Conteúdo: |
Due to the climate change of the past few decades, some agricultural areas in the world are now experiencing new climatic extremes. For soybean, high temperatures and drought stress can potentially lead to the ?green seed problem ? , which is characterized by chlorophyll retention in mature seeds and is associated with lower oil and seed quality, thus negatively impacting the production of soybean seeds. Here we show that heat and drought stress result in a ?mild ?stay-green phenotype and impaired expression of the STAY-GREEN 1 and STAY-GREEN 2 (D1, D2), PHEOPHORBIDASE 2 (PPH2) and NON-YELLOW COLORING 1 (NYC1_1) genes in soybean seeds of a susceptible soybean cultivar. We suggest that the higher expression of these genes in fully mature seeds of a tolerant cultivar allows these seeds to cope with stressful conditions and complete chlorophyll degradation. The gene expression results obtained in this study represent a significant advance in understanding chlorophyll retention in mature soybean seeds produced under stressful conditions. This will open new research possibilities towards finding molecular markers for breeding programs to produce cultivars which are less susceptible to chlorophyll retention under the hot and dry climate conditions which are increasingly common in the largest soybean production areas of the world. |
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Thesagro: |
Qualidade; Semente; Soja. |
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Thesaurus Nal: |
Seed quality; Soybeans. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/154844/1/Gene-expression....pdf
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Marc: |
LEADER 02054naa a2200265 a 4500
001 2062882
005 2017-06-19
008 2016 bl uuuu u00u1 u #d
022 $a1471-2229
024 7 $a10.1186/s12870-016-0729-0$2DOI
100 1 $aTEIXEIRA, R. N.
245 $aGene expression profiling of the green seed problem in soybean.$h[electronic resource]
260 $c2016
300 $a15 p.
520 $aDue to the climate change of the past few decades, some agricultural areas in the world are now experiencing new climatic extremes. For soybean, high temperatures and drought stress can potentially lead to the ?green seed problem ? , which is characterized by chlorophyll retention in mature seeds and is associated with lower oil and seed quality, thus negatively impacting the production of soybean seeds. Here we show that heat and drought stress result in a ?mild ?stay-green phenotype and impaired expression of the STAY-GREEN 1 and STAY-GREEN 2 (D1, D2), PHEOPHORBIDASE 2 (PPH2) and NON-YELLOW COLORING 1 (NYC1_1) genes in soybean seeds of a susceptible soybean cultivar. We suggest that the higher expression of these genes in fully mature seeds of a tolerant cultivar allows these seeds to cope with stressful conditions and complete chlorophyll degradation. The gene expression results obtained in this study represent a significant advance in understanding chlorophyll retention in mature soybean seeds produced under stressful conditions. This will open new research possibilities towards finding molecular markers for breeding programs to produce cultivars which are less susceptible to chlorophyll retention under the hot and dry climate conditions which are increasingly common in the largest soybean production areas of the world.
650 $aSeed quality
650 $aSoybeans
650 $aQualidade
650 $aSemente
650 $aSoja
700 1 $aLIGTERINK, W.
700 1 $aFRANÇA-NETO, J. de B.
700 1 $aHILHORST, H. W. M.
700 1 $aSILVA, E. A. A. da
773 $tBMC Plant Biology$gv. 16, n. 37, 2016.
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Registro original: |
Embrapa Soja (CNPSO) |
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Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
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Registro Completo
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Biblioteca(s): |
Embrapa Milho e Sorgo. |
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Data corrente: |
04/02/2019 |
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Data da última atualização: |
24/01/2020 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
PRADO, M. E. A. do; QUEIROZ, V. A. V.; CORREIA, V. T. da V.; NEVES, E. O.; RONCHETI, E. F. S.; GONÇALVES, A. C. A.; MENEZES, C. B. de; OLIVEIRA, F. C. E. de. |
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Afiliação: |
Maria Emília Araújo do Prado, Universidade Federal de São João del-Rei; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; Vinicius Tadeu da Veiga Correia, Universidade Federal de São João del-Rei; Erick Ornellas Neves, Universidade Federal de Ouro Preto; Elder Felipe Silva Roncheti, Universidade Federal de Viçosa; Aline Cristina Arruda Gonçalves, Universidade Federal de São João del-Rei; CICERO BESERRA DE MENEZES, CNPMS; Fernanda Cristina Esteves de Oliveira, Universidade Federal de São João del-Rei. |
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Título: |
Physicochemical and sensorial characteristics of beef burgers with added tannin and tannin-free whole sorghum flours as isolated soy protein replacer. |
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Ano de publicação: |
2019 |
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Fonte/Imprenta: |
Meat Science, v. 150, p. 93-100, 2019. |
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DOI: |
10.1016/j.meatsci.2018.12.006 |
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Idioma: |
Inglês |
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Notas: |
Publicado online em 13 dez. 2018. |
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Conteúdo: |
The physicochemical and sensorial characterization of beef burgers with added sorghum flours as replacer for the isolated soy protein (ISP) usually used in the conventional formulations was performed. Three formulations were prepared: one conventional (CN) with 3% ISP and two with 3% tannin (BRS 305) and tannin-free (BR 501) whole sorghum flour (WSF) of BRS 305 and BR 501 genotypes. There was no difference among the formulations for most of the physicochemical characteristics. The moisture retention was higher in BRS 305 (P < .05). The added WSF influenced the color of the raw beef burger; and the proximate composition and the antioxidant characteristics of the raw and cooked formulations (P < .05). The purchase intention and flavor, texture and overallacceptabilityscoreswerehigherforthesorghumproductsthanCN(P < .05).Therefore,thereplacingof ISP by WSF in beef burger, especially by the BRS 305 genotype, might be a technologically, nutritionally and sensorially viable option. |
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Thesagro: |
Alimento; Farelo; Hamburger; Proteína; Sorgo. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/191985/1/Physicochemical-sensorial.pdf
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Marc: |
LEADER 01902naa a2200289 a 4500
001 2105403
005 2020-01-24
008 2019 bl uuuu u00u1 u #d
024 7 $a10.1016/j.meatsci.2018.12.006$2DOI
100 1 $aPRADO, M. E. A. do
245 $aPhysicochemical and sensorial characteristics of beef burgers with added tannin and tannin-free whole sorghum flours as isolated soy protein replacer.$h[electronic resource]
260 $c2019
500 $aPublicado online em 13 dez. 2018.
520 $aThe physicochemical and sensorial characterization of beef burgers with added sorghum flours as replacer for the isolated soy protein (ISP) usually used in the conventional formulations was performed. Three formulations were prepared: one conventional (CN) with 3% ISP and two with 3% tannin (BRS 305) and tannin-free (BR 501) whole sorghum flour (WSF) of BRS 305 and BR 501 genotypes. There was no difference among the formulations for most of the physicochemical characteristics. The moisture retention was higher in BRS 305 (P < .05). The added WSF influenced the color of the raw beef burger; and the proximate composition and the antioxidant characteristics of the raw and cooked formulations (P < .05). The purchase intention and flavor, texture and overallacceptabilityscoreswerehigherforthesorghumproductsthanCN(P < .05).Therefore,thereplacingof ISP by WSF in beef burger, especially by the BRS 305 genotype, might be a technologically, nutritionally and sensorially viable option.
650 $aAlimento
650 $aFarelo
650 $aHamburger
650 $aProteína
650 $aSorgo
700 1 $aQUEIROZ, V. A. V.
700 1 $aCORREIA, V. T. da V.
700 1 $aNEVES, E. O.
700 1 $aRONCHETI, E. F. S.
700 1 $aGONÇALVES, A. C. A.
700 1 $aMENEZES, C. B. de
700 1 $aOLIVEIRA, F. C. E. de
773 $tMeat Science$gv. 150, p. 93-100, 2019.
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Registro original: |
Embrapa Milho e Sorgo (CNPMS) |
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