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Registro Completo |
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Biblioteca(s): |
Embrapa Clima Temperado. |
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Data corrente: |
13/11/2012 |
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Data da última atualização: |
13/11/2012 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
DAME, M. C. F.; XAVIER, G. M.; OLIVEIRA FILHO, J. P.; BORGES, A. S.; OLIVEIRA, H. N.; RIET-CORREA, F.; SCHILD, A. L. |
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Afiliação: |
MARIA CECILIA FLORISBAL DAME, CPACT; Gildenor Medeiros Xavier; José Paes Oliveira Filho; Alexandre Secorun Borges; Henrique Nunes Oliveira; Franklin Riet-Correa; Ana Lucia Schild. |
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Título: |
A nonsense mutation in the tyrosinase gene causes albinism in water buffalo. |
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Ano de publicação: |
2012 |
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Fonte/Imprenta: |
BMC Genetics, v. 13, n. 62, jul. 2012. |
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ISSN: |
1471-2156 |
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DOI: |
10.1186/1471-2156-13-62 |
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Idioma: |
Inglês |
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Conteúdo: |
Background: Oculocutaneous albinism (OCA) is an autosomal recessive hereditary pigmentation disorder affecting humans and several other animal species. Oculocutaneous albinism was studied in a herd of Murrah buffalo to determine the clinical presentation and genetic basis of albinism in this species. Results: Clinical examinations and pedigree analysis were performed in an affected herd, and wild-type and OCA tyrosinase mRNA sequences were obtained. The main clinical findings were photophobia and a lack of pigmentation of the hair, skin, horns, hooves, mucosa, and iris. The results of segregation analysis suggest that this disease is acquired through recessive inheritance. In the OCA buffalo, a single-base substitution was detected at nucleotide 1,431 (G to A), which leads to the conversion of tryptophan into a stop codon at residue 477. Conclusion: This premature stop codon produces an inactive protein, which is responsible for the OCA buffalo phenotype. These findings will be useful for future studies of albinism in buffalo and as a possible model to study diseases caused by a premature stop codon. |
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Palavras-Chave: |
Albinismo; Codão de Parada; Monofenol monoxigenase; Mutação sem Sentido; Tirosinase. |
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Thesagro: |
Búfalo; Mutação Hereditária. |
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Thesaurus Nal: |
Albino; Buffaloes; Monophenol monooxygenase; Nonsense Mutation; Stop Codon. |
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Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/70034/1/15915.pdf
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Marc: |
LEADER 02119naa a2200361 a 4500
001 1939587
005 2012-11-13
008 2012 bl uuuu u00u1 u #d
022 $a1471-2156
024 7 $a10.1186/1471-2156-13-62$2DOI
100 1 $aDAME, M. C. F.
245 $aA nonsense mutation in the tyrosinase gene causes albinism in water buffalo.$h[electronic resource]
260 $c2012
520 $aBackground: Oculocutaneous albinism (OCA) is an autosomal recessive hereditary pigmentation disorder affecting humans and several other animal species. Oculocutaneous albinism was studied in a herd of Murrah buffalo to determine the clinical presentation and genetic basis of albinism in this species. Results: Clinical examinations and pedigree analysis were performed in an affected herd, and wild-type and OCA tyrosinase mRNA sequences were obtained. The main clinical findings were photophobia and a lack of pigmentation of the hair, skin, horns, hooves, mucosa, and iris. The results of segregation analysis suggest that this disease is acquired through recessive inheritance. In the OCA buffalo, a single-base substitution was detected at nucleotide 1,431 (G to A), which leads to the conversion of tryptophan into a stop codon at residue 477. Conclusion: This premature stop codon produces an inactive protein, which is responsible for the OCA buffalo phenotype. These findings will be useful for future studies of albinism in buffalo and as a possible model to study diseases caused by a premature stop codon.
650 $aAlbino
650 $aBuffaloes
650 $aMonophenol monooxygenase
650 $aNonsense Mutation
650 $aStop Codon
650 $aBúfalo
650 $aMutação Hereditária
653 $aAlbinismo
653 $aCodão de Parada
653 $aMonofenol monoxigenase
653 $aMutação sem Sentido
653 $aTirosinase
700 1 $aXAVIER, G. M.
700 1 $aOLIVEIRA FILHO, J. P.
700 1 $aBORGES, A. S.
700 1 $aOLIVEIRA, H. N.
700 1 $aRIET-CORREA, F.
700 1 $aSCHILD, A. L.
773 $tBMC Genetics$gv. 13, n. 62, jul. 2012.
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Registro original: |
Embrapa Clima Temperado (CPACT) |
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Registro Completo
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Biblioteca(s): |
Embrapa Semiárido; Embrapa Uva e Vinho. |
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Data corrente: |
04/01/2019 |
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Data da última atualização: |
27/04/2019 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 5 |
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Autoria: |
SOUZA, J. F. de; NASCIMENTO, A. M. de S.; LINHARES, M. do S. S.; DUTRA, M. da C. P.; LIMA, M. dos S.; PEREIRA, G. E. |
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Afiliação: |
Joyce Fagundes de Souza, Department of Technology and Social Sciences (DTCS III), Campus Juazeiro, Bahia State University, CEP 48905-680 Juazeiro, BA, Brazil; joyce.fagundes08@gmail.com (J.F.d.S.); Antonio Mendes de Souza Nascimento, Department of Technology and Social Sciences (DTCS III), Campus Juazeiro, Bahia State University, CEP 48905-680 Juazeiro, BA, Brazil; joyce.fagundes08@gmail.com (J.F.d.S.); Maria do Socorro Silva Linhares, Graduate Program in Food Science and Technology (PROCTA), Campus Aracaju, Federal University of Sergipe, CEP 49100-000 Sergipe, SE, Brazil; silvinhalinhares2010@hotmail.com; Maria da Conceição Prudêncio Dutra, Department of Technology and Social Sciences (DTCS III), Campus Juazeiro, Bahia State University, CEP 48905-680 Juazeiro, BA, Brazil; joyce.fagundes08@gmail.com (J.F.d.S.); antonioenologia@gmail.com (A.M.d.S.N.); maria.cp.dutra@gmail.com (M.d.C.P.D.); Marcos dos Santos Lima, Department of Food Technology, Campus Petrolina, Federal Institute of Sertão Pernambucano, Rod. BR 407 Km 08, S/N, Jardim São Paulo, CEP 56314-520 Petrolina, PE, Brazil; GIULIANO ELIAS PEREIRA, CNPUV. |
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Título: |
Evolution of Phenolic Compound Profiles and Antioxidant Activity of Syrah Red and Sparkling Moscatel Wines Stored in Bottles of Different Colors. |
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Ano de publicação: |
2018 |
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Fonte/Imprenta: |
Beverages, v. 4, n. 89, p. 1-13, 2018. |
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Idioma: |
Inglês |
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Conteúdo: |
The objective of this study was to evaluate the effects of storage time and bottle color on the phenolic compound profiles of Syrah red and sparkling Moscatel wines stored for 12 months in green, amber, and clear bottles. The profile of the phenolic compounds and their antioxidant activity in vitro were determined. Commercial wines were bottled in an automatic filling machine and closed with natural cork. After the bottling process, the wines were stored vertically on shelves which received natural light indirectly (±8 h/day), at temperatures which varied from 24 to 30 ◦C and relative humidity 40?65%. The wines were analyzed every three months over one year. Several phenolic compound families were quantified through reversed-phase high performance liquid chromatography (RP-HPLC) coupled to diode-array detection (DAD) and fluorescence detection (FD). The different bottle colors studied had not influenced the evolution of the sparkling Moscatel and Syrah red wines. The main variations obtained were related to storage time. The main changes were observed in the Syrah wine, where storage time was associated with an increase in hue (h*), decrease in catechin and epicatechin, and most notably, a decrease in the anthocyanin malvidin 3-glucoside. The sparkling Moscatel wine did not show important changes in most phenolic compounds; however, the catechin increased significantly during storage and this increase was similar in bottles of all colors. In general, the wines were stable in relation to the antioxidant activity in vitro. Keywords: bottle color; shelf life; Vitis vinifera L.; quality control MenosThe objective of this study was to evaluate the effects of storage time and bottle color on the phenolic compound profiles of Syrah red and sparkling Moscatel wines stored for 12 months in green, amber, and clear bottles. The profile of the phenolic compounds and their antioxidant activity in vitro were determined. Commercial wines were bottled in an automatic filling machine and closed with natural cork. After the bottling process, the wines were stored vertically on shelves which received natural light indirectly (±8 h/day), at temperatures which varied from 24 to 30 ◦C and relative humidity 40?65%. The wines were analyzed every three months over one year. Several phenolic compound families were quantified through reversed-phase high performance liquid chromatography (RP-HPLC) coupled to diode-array detection (DAD) and fluorescence detection (FD). The different bottle colors studied had not influenced the evolution of the sparkling Moscatel and Syrah red wines. The main variations obtained were related to storage time. The main changes were observed in the Syrah wine, where storage time was associated with an increase in hue (h*), decrease in catechin and epicatechin, and most notably, a decrease in the anthocyanin malvidin 3-glucoside. The sparkling Moscatel wine did not show important changes in most phenolic compounds; however, the catechin increased significantly during storage and this increase was similar in bottles of all colors. In general, the wines were sta... Mostrar Tudo |
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Palavras-Chave: |
Bottle color; Composto fenologico; Espumante Vinhos Moscatel; Syrah Red; Vitis vinifera L. |
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Thesagro: |
Controle de Qualidade; Uva. |
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Thesaurus NAL: |
Quality control; Shelf life. |
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Categoria do assunto: |
--
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/189789/1/beverages-04-00089.pdf
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Marc: |
LEADER 02515naa a2200289 a 4500
001 2103057
005 2019-04-27
008 2018 bl uuuu u00u1 u #d
100 1 $aSOUZA, J. F. de
245 $aEvolution of Phenolic Compound Profiles and Antioxidant Activity of Syrah Red and Sparkling Moscatel Wines Stored in Bottles of Different Colors.$h[electronic resource]
260 $c2018
520 $aThe objective of this study was to evaluate the effects of storage time and bottle color on the phenolic compound profiles of Syrah red and sparkling Moscatel wines stored for 12 months in green, amber, and clear bottles. The profile of the phenolic compounds and their antioxidant activity in vitro were determined. Commercial wines were bottled in an automatic filling machine and closed with natural cork. After the bottling process, the wines were stored vertically on shelves which received natural light indirectly (±8 h/day), at temperatures which varied from 24 to 30 ◦C and relative humidity 40?65%. The wines were analyzed every three months over one year. Several phenolic compound families were quantified through reversed-phase high performance liquid chromatography (RP-HPLC) coupled to diode-array detection (DAD) and fluorescence detection (FD). The different bottle colors studied had not influenced the evolution of the sparkling Moscatel and Syrah red wines. The main variations obtained were related to storage time. The main changes were observed in the Syrah wine, where storage time was associated with an increase in hue (h*), decrease in catechin and epicatechin, and most notably, a decrease in the anthocyanin malvidin 3-glucoside. The sparkling Moscatel wine did not show important changes in most phenolic compounds; however, the catechin increased significantly during storage and this increase was similar in bottles of all colors. In general, the wines were stable in relation to the antioxidant activity in vitro. Keywords: bottle color; shelf life; Vitis vinifera L.; quality control
650 $aQuality control
650 $aShelf life
650 $aControle de Qualidade
650 $aUva
653 $aBottle color
653 $aComposto fenologico
653 $aEspumante Vinhos Moscatel
653 $aSyrah Red
653 $aVitis vinifera L
700 1 $aNASCIMENTO, A. M. de S.
700 1 $aLINHARES, M. do S. S.
700 1 $aDUTRA, M. da C. P.
700 1 $aLIMA, M. dos S.
700 1 $aPEREIRA, G. E.
773 $tBeverages$gv. 4, n. 89, p. 1-13, 2018.
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Registro original: |
Embrapa Uva e Vinho (CNPUV) |
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