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Registro Completo |
Biblioteca(s): |
Embrapa Uva e Vinho. |
Data corrente: |
14/06/2010 |
Data da última atualização: |
01/11/2019 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
NOBILE, P. M.; QUECINI, V.; BAZZO, B.; QUITERIO, G.; MAZZAFERA, P.; COLOMBO, C. A. |
Afiliação: |
PAULA M. NOBILE, IAC; VERA MARIA QUECINI, CNPUV; BARBARA BAZZO, IAC; GABRIELA QUITERIO, IAC; PAULO MAZZAFERA, INSTITUTO DE BIOLOGIA - UNICAMP; CARLOS A. COLOMBO, IAC. |
Título: |
Transcriptional profile of genes involved in the byosynthesis of phytate and ferritin in coffea. |
Ano de publicação: |
2010 |
Fonte/Imprenta: |
Journal of Agricultural and Food Chemistry, Washington DC, v. 58, n. 6, p. 3479-3487, mar. 2010. |
DOI: |
10.1021/jf9043088 |
Idioma: |
Inglês |
Conteúdo: |
The present work aimed to study the control of the biosynthesis of the antinutritional factor phytate and its associated Fe-rich protein family, ferritin, in coffee. Phytate has the ability to chelate Fe, making it unavailable to human absorption. The Coffea genome databases were queried for genes associated with phytate metabolism and ferritin genes. The genetic framework for phytate biosynthesis and its reverse pathway was identified in silico analyses and indicate that Coffea phosphatidyl inositol kinase and monophosphatase families play nonredundant roles in phytate metabolism. The transcriptional profiles of phytate biosynthesis key-genes MYO-INOSITOL(3)P1 SYNTHASE, two genes coding for PHOSPHATIDYL INOSITOL KINASE, and three FERRITIN genes were temporally evaluated by qPCR in coffee seeds from two crop locations, Adamantina-SP and Ouro-Fino-MG, the last one traditionally associated with high-quality coffee beverage grain. A targeted metabolome profile of phytic acid contents throughout three fruit maturation stages in association with the transcriptional analysis was also obtained. Taken together, our data indicate that the investigated local conditions did not cause significant alterations in phytate biosynthesis. Futhermore, the temporal transcriptional profiling revealed that candidate gene expression is regulated independently of phytate accumulation. In contrast, the expression profile of ferritin-unit genes is affected by environmental conditions and genetic background. The roles of the investigated genes are discussed concerning the quality of coffee beverage. MenosThe present work aimed to study the control of the biosynthesis of the antinutritional factor phytate and its associated Fe-rich protein family, ferritin, in coffee. Phytate has the ability to chelate Fe, making it unavailable to human absorption. The Coffea genome databases were queried for genes associated with phytate metabolism and ferritin genes. The genetic framework for phytate biosynthesis and its reverse pathway was identified in silico analyses and indicate that Coffea phosphatidyl inositol kinase and monophosphatase families play nonredundant roles in phytate metabolism. The transcriptional profiles of phytate biosynthesis key-genes MYO-INOSITOL(3)P1 SYNTHASE, two genes coding for PHOSPHATIDYL INOSITOL KINASE, and three FERRITIN genes were temporally evaluated by qPCR in coffee seeds from two crop locations, Adamantina-SP and Ouro-Fino-MG, the last one traditionally associated with high-quality coffee beverage grain. A targeted metabolome profile of phytic acid contents throughout three fruit maturation stages in association with the transcriptional analysis was also obtained. Taken together, our data indicate that the investigated local conditions did not cause significant alterations in phytate biosynthesis. Futhermore, the temporal transcriptional profiling revealed that candidate gene expression is regulated independently of phytate accumulation. In contrast, the expression profile of ferritin-unit genes is affected by environmental conditions and genetic back... Mostrar Tudo |
Palavras-Chave: |
Fator anti-nutricional; Ferritina; Fitato. |
Thesagro: |
Biologia; Café; Ferro; Genética. |
Categoria do assunto: |
G Melhoramento Genético |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/204172/1/12303-2010-p.3479-3487-2.pdf
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Marc: |
LEADER 02404naa a2200277 a 4500 001 1854944 005 2019-11-01 008 2010 bl uuuu u00u1 u #d 024 7 $a10.1021/jf9043088$2DOI 100 1 $aNOBILE, P. M. 245 $aTranscriptional profile of genes involved in the byosynthesis of phytate and ferritin in coffea.$h[electronic resource] 260 $c2010 520 $aThe present work aimed to study the control of the biosynthesis of the antinutritional factor phytate and its associated Fe-rich protein family, ferritin, in coffee. Phytate has the ability to chelate Fe, making it unavailable to human absorption. The Coffea genome databases were queried for genes associated with phytate metabolism and ferritin genes. The genetic framework for phytate biosynthesis and its reverse pathway was identified in silico analyses and indicate that Coffea phosphatidyl inositol kinase and monophosphatase families play nonredundant roles in phytate metabolism. The transcriptional profiles of phytate biosynthesis key-genes MYO-INOSITOL(3)P1 SYNTHASE, two genes coding for PHOSPHATIDYL INOSITOL KINASE, and three FERRITIN genes were temporally evaluated by qPCR in coffee seeds from two crop locations, Adamantina-SP and Ouro-Fino-MG, the last one traditionally associated with high-quality coffee beverage grain. A targeted metabolome profile of phytic acid contents throughout three fruit maturation stages in association with the transcriptional analysis was also obtained. Taken together, our data indicate that the investigated local conditions did not cause significant alterations in phytate biosynthesis. Futhermore, the temporal transcriptional profiling revealed that candidate gene expression is regulated independently of phytate accumulation. In contrast, the expression profile of ferritin-unit genes is affected by environmental conditions and genetic background. The roles of the investigated genes are discussed concerning the quality of coffee beverage. 650 $aBiologia 650 $aCafé 650 $aFerro 650 $aGenética 653 $aFator anti-nutricional 653 $aFerritina 653 $aFitato 700 1 $aQUECINI, V. 700 1 $aBAZZO, B. 700 1 $aQUITERIO, G. 700 1 $aMAZZAFERA, P. 700 1 $aCOLOMBO, C. A. 773 $tJournal of Agricultural and Food Chemistry, Washington DC$gv. 58, n. 6, p. 3479-3487, mar. 2010.
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Registro original: |
Embrapa Uva e Vinho (CNPUV) |
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Registro Completo
Biblioteca(s): |
Embrapa Semiárido; Embrapa Uva e Vinho. |
Data corrente: |
17/09/2013 |
Data da última atualização: |
25/04/2017 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 1 |
Autoria: |
NATIVIDADE, M. M. P.; CORREA, L. C.; SOUZA, S. V. C. de; PEREIRA, G. E.; LIMA, L. C. de O. |
Afiliação: |
MARIANA MIRELLE PEREIRA NATIVIDADE, Universidade Federal de Lavras; LUIZ CLAUDIO CORREA, CPATSA; SCHEILLA VITORINO CARVALHO DE SOUZA, Universidade Federal de Minas Gerais; GIULIANO ELIAS PEREIRA, CNPUV / CPATSA; LUIZ CARLOS DE OLIVEIRA LIMA, Universidade Federal de Lavras. |
Título: |
Simultaneous analysis of 25 phenolic compounds in grape juice for HPLC: Method validation and characterization of São Francisco Valley samples. |
Ano de publicação: |
2013 |
Fonte/Imprenta: |
Microchemical Journal, New York, v. 110, p. 665-674, abr. 2013. |
Idioma: |
Inglês |
Conteúdo: |
A HPLCmethod for simultaneous determination of 25 phenolic compounds in grape juicewas optimized, validated and applied in the characterization of juices produced in São Francisco Valley (SFV), Brazil. The performance characteristics of the method were established by assays with standard solutions of phenolic compounds, spiked and unspiked samples. Linearity,matrix effects, trueness, precision, detection and quantification limits were evaluated. Linearity was demonstrated in the concentration ranges tested for all phenolic compounds. Significant matrix effects were not identified for the studied compounds.Mean recoveries ranged from86.18 to 106.50%, demonstrating no lack of trueness. Precision of the method was confirmed for the 25 phenolic compounds, with acceptable repeatability relative standard deviations (from 0.71 to 9.24%) and within-reproducibility relative standard deviations (from1.34 to 9.26%) for unspiked and spiked samples. The theoretical limits of detection and quantification of themethod varied from 0.001 to 0.19 Mg mL-1 and 0.003 to 0.37 Mg mL-1, respectively. The results of the validation process showed that the proposed method is fitness for purpose. This method was able to identify simultaneously 25 phenolic compounds and had advantages such as low consumption of solvents and easy sample preparation. The phenolic profile of the grape juices from SFV varied according the grape cultivar. Phenolics of the anthocyanins and tannins class predominated in red grape juices, while in white grape juice phenolic acids and tannins were found at high concentrations. MenosA HPLCmethod for simultaneous determination of 25 phenolic compounds in grape juicewas optimized, validated and applied in the characterization of juices produced in São Francisco Valley (SFV), Brazil. The performance characteristics of the method were established by assays with standard solutions of phenolic compounds, spiked and unspiked samples. Linearity,matrix effects, trueness, precision, detection and quantification limits were evaluated. Linearity was demonstrated in the concentration ranges tested for all phenolic compounds. Significant matrix effects were not identified for the studied compounds.Mean recoveries ranged from86.18 to 106.50%, demonstrating no lack of trueness. Precision of the method was confirmed for the 25 phenolic compounds, with acceptable repeatability relative standard deviations (from 0.71 to 9.24%) and within-reproducibility relative standard deviations (from1.34 to 9.26%) for unspiked and spiked samples. The theoretical limits of detection and quantification of themethod varied from 0.001 to 0.19 Mg mL-1 and 0.003 to 0.37 Mg mL-1, respectively. The results of the validation process showed that the proposed method is fitness for purpose. This method was able to identify simultaneously 25 phenolic compounds and had advantages such as low consumption of solvents and easy sample preparation. The phenolic profile of the grape juices from SFV varied according the grape cultivar. Phenolics of the anthocyanins and tannins class predominated in red gr... Mostrar Tudo |
Palavras-Chave: |
Composto fenológico; HPLC; Perfil fenólico; Suco de uva; Vale do São Francisco. |
Thesagro: |
Suco; Uva; Viticultura. |
Thesaurus NAL: |
Grapes. |
Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/89541/1/Mariana-Pereira-et-al-MJ-092013.pdf
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/95257/1/Mariana-Pereira-et-al-MJ-092013.pdf
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Marc: |
LEADER 02441naa a2200277 a 4500 001 1966365 005 2017-04-25 008 2013 bl uuuu u00u1 u #d 100 1 $aNATIVIDADE, M. M. P. 245 $aSimultaneous analysis of 25 phenolic compounds in grape juice for HPLC$bMethod validation and characterization of São Francisco Valley samples.$h[electronic resource] 260 $c2013 520 $aA HPLCmethod for simultaneous determination of 25 phenolic compounds in grape juicewas optimized, validated and applied in the characterization of juices produced in São Francisco Valley (SFV), Brazil. The performance characteristics of the method were established by assays with standard solutions of phenolic compounds, spiked and unspiked samples. Linearity,matrix effects, trueness, precision, detection and quantification limits were evaluated. Linearity was demonstrated in the concentration ranges tested for all phenolic compounds. Significant matrix effects were not identified for the studied compounds.Mean recoveries ranged from86.18 to 106.50%, demonstrating no lack of trueness. Precision of the method was confirmed for the 25 phenolic compounds, with acceptable repeatability relative standard deviations (from 0.71 to 9.24%) and within-reproducibility relative standard deviations (from1.34 to 9.26%) for unspiked and spiked samples. The theoretical limits of detection and quantification of themethod varied from 0.001 to 0.19 Mg mL-1 and 0.003 to 0.37 Mg mL-1, respectively. The results of the validation process showed that the proposed method is fitness for purpose. This method was able to identify simultaneously 25 phenolic compounds and had advantages such as low consumption of solvents and easy sample preparation. The phenolic profile of the grape juices from SFV varied according the grape cultivar. Phenolics of the anthocyanins and tannins class predominated in red grape juices, while in white grape juice phenolic acids and tannins were found at high concentrations. 650 $aGrapes 650 $aSuco 650 $aUva 650 $aViticultura 653 $aComposto fenológico 653 $aHPLC 653 $aPerfil fenólico 653 $aSuco de uva 653 $aVale do São Francisco 700 1 $aCORREA, L. C. 700 1 $aSOUZA, S. V. C. de 700 1 $aPEREIRA, G. E. 700 1 $aLIMA, L. C. de O. 773 $tMicrochemical Journal, New York$gv. 110, p. 665-674, abr. 2013.
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Embrapa Semiárido (CPATSA) |
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