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Registro Completo |
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Biblioteca(s): |
Embrapa Meio Ambiente. |
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Data corrente: |
15/03/2024 |
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Data da última atualização: |
15/03/2024 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
SILVA, I. S.; CORREA, L. C.; BARROS, A. P. A.; BIASOTO, A. C. T. |
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Afiliação: |
ISLAINE SANTOS SILVA, UNIVERSIDADE FEDERAL DA BAHIA; LUIZ CLÁUDIO CORREA, INSTITUTO DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA DO SERTÃO PERNAMBUCANO; ANA PAULA ANDRÉ BARROS, INSTITUTO DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA DO SERTÃO PERNAMBUCANO; ALINE TELLES BIASOTO MARQUES, CNPMA. |
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Título: |
Effect of thermovinification temperature on the content of phenolic compounds, antioxidant potential, and color of syrah red wines. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇÃO, 15., 2023, Campinas. A revolução da ciência de alimentos e nutrição: alimentando o mundo de forma sustentável: caderno [eletrônico] de resumos. Campinas: Galoá, 2023. Pôster 168527; SLACAN. |
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Páginas: |
1 p. |
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Idioma: |
Português |
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Conteúdo: |
Thermovinification is a winemaking practice that replaces traditional maceration, used to increase the phenolic compound content of red wines, and is applied to the vinification of grapes that did not reach the ideal ripeness level at the time of harvest. The objective of this study was to evaluate the influence of thermovinification temperature on the profile of phenolic compounds, antioxidant potential, and coloration of red wines. The following treatments were carried out: traditional vinification with a 7-day of maceration during the fermentation (VT); thermovinification at 55°C for 2h (TV55); thermovinification at 65°C for 2h (TV65); thermovinification at 75°C for 2h (TV75). The phenolic compounds (n=26) were quantified by HPLC-DAD-FD, total phenolics and antioxidant activity by spectrophotometric methods, and color by CIELab system. The results showed that thermovinification increased the total phenolic content of the wine and also reduced luminosity (L*), making the wine darker. However, higher temperature (75°C) promoted anthocyanin degradation, whereas wines thermovinified at 55°C showed the highest concentrations of these pigments. Thus, the redness coordinate a* was affected by the practice, decreasing as the temperature increased. Among flavonols, kaempferol-3-O-glucoside, quercetin-3-β-D-glucoside, and isorhamnetin-3-O-glucoside were higher in TV65 and TV75 wines. The yellow coordinate b* was higher in thermovinified wines. Regardless of the temperature, the content of phenolic acids decreased due to the influence of thermovinification, with the exception of caftaric acid, one of the major compounds, which was approximately 50 times higher. Stilbenes were quantified in greater quantities in TV75. For the flavan-3-ols, TV65 stood out, especially in (+)-catechin, (-)-epicatechin, procyanidin A2, and procyanidin B1. TV65 and TV75 wines also showed higher antioxidant capacity by the DPPH method. In conclusion, the use of a temperature of 65°C is recommended for thermovinification practice, due to the higher levels of bioactive compounds with antioxidant capacity that it provided to the wine. MenosThermovinification is a winemaking practice that replaces traditional maceration, used to increase the phenolic compound content of red wines, and is applied to the vinification of grapes that did not reach the ideal ripeness level at the time of harvest. The objective of this study was to evaluate the influence of thermovinification temperature on the profile of phenolic compounds, antioxidant potential, and coloration of red wines. The following treatments were carried out: traditional vinification with a 7-day of maceration during the fermentation (VT); thermovinification at 55°C for 2h (TV55); thermovinification at 65°C for 2h (TV65); thermovinification at 75°C for 2h (TV75). The phenolic compounds (n=26) were quantified by HPLC-DAD-FD, total phenolics and antioxidant activity by spectrophotometric methods, and color by CIELab system. The results showed that thermovinification increased the total phenolic content of the wine and also reduced luminosity (L*), making the wine darker. However, higher temperature (75°C) promoted anthocyanin degradation, whereas wines thermovinified at 55°C showed the highest concentrations of these pigments. Thus, the redness coordinate a* was affected by the practice, decreasing as the temperature increased. Among flavonols, kaempferol-3-O-glucoside, quercetin-3-β-D-glucoside, and isorhamnetin-3-O-glucoside were higher in TV65 and TV75 wines. The yellow coordinate b* was higher in thermovinified wines. Regardless of the temperature, the con... Mostrar Tudo |
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Palavras-Chave: |
Thermomaceration; Tropical wine. |
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Thesagro: |
Maceração; Vinho. |
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Thesaurus Nal: |
Bioactive compounds. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1162895/1/RA-BiasotoACT-15-SLACAN-2023-Ref-168527.pdf
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Marc: |
LEADER 03041nam a2200217 a 4500
001 2162895
005 2024-03-15
008 2023 bl uuuu u00u1 u #d
100 1 $aSILVA, I. S.
245 $aEffect of thermovinification temperature on the content of phenolic compounds, antioxidant potential, and color of syrah red wines.$h[electronic resource]
260 $aIn: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇÃO, 15., 2023, Campinas. A revolução da ciência de alimentos e nutrição: alimentando o mundo de forma sustentável: caderno [eletrônico] de resumos. Campinas: Galoá, 2023. Pôster 168527; SLACAN.$c2023
300 $a1 p.
520 $aThermovinification is a winemaking practice that replaces traditional maceration, used to increase the phenolic compound content of red wines, and is applied to the vinification of grapes that did not reach the ideal ripeness level at the time of harvest. The objective of this study was to evaluate the influence of thermovinification temperature on the profile of phenolic compounds, antioxidant potential, and coloration of red wines. The following treatments were carried out: traditional vinification with a 7-day of maceration during the fermentation (VT); thermovinification at 55°C for 2h (TV55); thermovinification at 65°C for 2h (TV65); thermovinification at 75°C for 2h (TV75). The phenolic compounds (n=26) were quantified by HPLC-DAD-FD, total phenolics and antioxidant activity by spectrophotometric methods, and color by CIELab system. The results showed that thermovinification increased the total phenolic content of the wine and also reduced luminosity (L*), making the wine darker. However, higher temperature (75°C) promoted anthocyanin degradation, whereas wines thermovinified at 55°C showed the highest concentrations of these pigments. Thus, the redness coordinate a* was affected by the practice, decreasing as the temperature increased. Among flavonols, kaempferol-3-O-glucoside, quercetin-3-β-D-glucoside, and isorhamnetin-3-O-glucoside were higher in TV65 and TV75 wines. The yellow coordinate b* was higher in thermovinified wines. Regardless of the temperature, the content of phenolic acids decreased due to the influence of thermovinification, with the exception of caftaric acid, one of the major compounds, which was approximately 50 times higher. Stilbenes were quantified in greater quantities in TV75. For the flavan-3-ols, TV65 stood out, especially in (+)-catechin, (-)-epicatechin, procyanidin A2, and procyanidin B1. TV65 and TV75 wines also showed higher antioxidant capacity by the DPPH method. In conclusion, the use of a temperature of 65°C is recommended for thermovinification practice, due to the higher levels of bioactive compounds with antioxidant capacity that it provided to the wine.
650 $aBioactive compounds
650 $aMaceração
650 $aVinho
653 $aThermomaceration
653 $aTropical wine
700 1 $aCORREA, L. C.
700 1 $aBARROS, A. P. A.
700 1 $aBIASOTO, A. C. T.
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Registro original: |
Embrapa Meio Ambiente (CNPMA) |
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Biblioteca |
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Tipo/Formato |
Classificação |
Cutter |
Registro |
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Voltar
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Registro Completo
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Biblioteca(s): |
Embrapa Agricultura Digital; Embrapa Milho e Sorgo. |
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Data corrente: |
23/11/2011 |
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Data da última atualização: |
28/09/2017 |
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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: |
RUIZ, J. C.; D'AFONSECA, V.; SILVA, A.; ALI, A.; PINTO, A. C.; SANTOS, A. R.; ROCHA, A. A. M. C.; LOPES, D. O.; DORELLA, F. A.; PACHECO, L. G. C.; COSTA, M. P.; TURK, M. Z.; SEYFFERT, N.; MORAES, P. M. R. O.; SOARES, S. C.; ALMEIDA, S. S.; CASTRO, T. L. P.; ABREU, V. A. C.; TROST, E.; BAUMBACH, J.; TAUCH, A.; SCHNEIDER, M. P. C.; McCULLOCH, J.; CERDEIRA, L. T.; RAMOS, R. T. J.; ZERLOTINI, A.; DOMINITINI, A.; RESENDE, D. M.; COSER, E. M.; OLIVEIRA, L. M.; PEDROSA, A. L.; VIEIRA, C. U.; GUIMARAES, C. T.; BARTHOLOMEU, D. C.; OLIVEIRA, D. M.; SANTOS, F. R.; RABELO, E. M.; LOBO, F. P.; FRANCO, G. R.; COSTA, A. F.; CASTRO, I. M.; DIAS, S. R. C.; FERRO, J. A.; ORTEGA, J. M.; PAIVA, L. V.; ALMEIDA, J. F.; GOULART, L. R.; FERRO, M. I. T.; CARNEIRO, N. P.; FALCÃO, P. R. K.; GRYNBERG, P.; TEIXEIRA, S. M. R.; BROMMONSCHENKEL, S.; OLIVEIRA, S. C.; MEYER, R.; MOORE, R. J.; MIYOSHI, A.; OLIVEIRA, G. C.; AZEVEDO, V. |
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Afiliação: |
CLAUDIA TEIXEIRA GUIMARAES, CNPMS; NEWTON PORTILHO CARNEIRO, CNPMS. |
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Título: |
Evidence for reductive genome evolution and lateral acquisition of virulence functions in two Corynebacterium pseudotuberculosis strains. |
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Ano de publicação: |
2011 |
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Fonte/Imprenta: |
Plos One, San Francisco, v. 6, n. 4, p. 1-16, 2011. |
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DOI: |
10.1371/journal.pone.0018551 |
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Idioma: |
Inglês |
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Conteúdo: |
Background: Corynebacterium pseudotuberculosis, a Gram-positive, facultative intracellular pathogen, is the etiologic agent of the disease known as caseous lymphadenitis (CL). CL mainly affects small ruminants, such as goats and sheep; it also causes infections in humans, though rarely. This species is distributed worldwide, but it has the most serious economic impact in Oceania, Africa and South America. Although C. pseudotuberculosis causes major health and productivity problems for livestock, little is known about the molecular basis of its pathogenicity. Methodology and Findings: We characterized two C. pseudotuberculosis genomes (Cp1002, isolated from goats; and CpC231, isolated from sheep). Analysis of the predicted genomes showed high similarity in genomic architecture, gene content and genetic order. When C. pseudotuberculosis was compared with other Corynebacterium species, it became evident that this pathogenic species has lost numerous genes, resulting in one of the smallest genomes in the genus. Other differences that could be part of the adaptation to pathogenicity include a lower GC content, of about 52%, and a reduced gene repertoire. The C. pseudotuberculosis genome also includes seven putative pathogenicity islands, which contain several classical virulence factors, including genes for fimbrial subunits, adhesion factors, iron uptake and secreted toxins. Additionally, all of the virulence factors in the islands have characteristics that indicate horizontal transfer. Conclusions: These particular genome characteristics of C. pseudotuberculosis, as well as its acquired virulence factors in pathogenicity islands, provide evidence of its lifestyle and of the pathogenicity pathways used by this pathogen in the infection process. All genomes cited in this study are available in the NCBI Genbank database (http://www.ncbi.nlm.nih.gov/genbank/) under accession numbers CP001809 and CP001829. MenosBackground: Corynebacterium pseudotuberculosis, a Gram-positive, facultative intracellular pathogen, is the etiologic agent of the disease known as caseous lymphadenitis (CL). CL mainly affects small ruminants, such as goats and sheep; it also causes infections in humans, though rarely. This species is distributed worldwide, but it has the most serious economic impact in Oceania, Africa and South America. Although C. pseudotuberculosis causes major health and productivity problems for livestock, little is known about the molecular basis of its pathogenicity. Methodology and Findings: We characterized two C. pseudotuberculosis genomes (Cp1002, isolated from goats; and CpC231, isolated from sheep). Analysis of the predicted genomes showed high similarity in genomic architecture, gene content and genetic order. When C. pseudotuberculosis was compared with other Corynebacterium species, it became evident that this pathogenic species has lost numerous genes, resulting in one of the smallest genomes in the genus. Other differences that could be part of the adaptation to pathogenicity include a lower GC content, of about 52%, and a reduced gene repertoire. The C. pseudotuberculosis genome also includes seven putative pathogenicity islands, which contain several classical virulence factors, including genes for fimbrial subunits, adhesion factors, iron uptake and secreted toxins. Additionally, all of the virulence factors in the islands have characteristics that indicate horizontal t... Mostrar Tudo |
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Palavras-Chave: |
Análise de genoma; Genoma de C pseudotuberculosis; Ilhas de patogenicidade. |
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Thesagro: |
Corynebacterium Pseudotuberculosis; Genética; Patógeno. |
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Thesaurus NAL: |
Caseous lymphadenitis; Genome; Pathogenicity. |
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Categoria do assunto: |
--
H Saúde e Patologia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/47474/1/Evidence-reductive.pdf
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/53621/1/journal.pone.0018551.pdf
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Marc: |
LEADER 04503naa a2200937 a 4500
001 1906799
005 2017-09-28
008 2011 bl uuuu u00u1 u #d
024 7 $a10.1371/journal.pone.0018551$2DOI
100 1 $aRUIZ, J. C.
245 $aEvidence for reductive genome evolution and lateral acquisition of virulence functions in two Corynebacterium pseudotuberculosis strains.$h[electronic resource]
260 $c2011
520 $aBackground: Corynebacterium pseudotuberculosis, a Gram-positive, facultative intracellular pathogen, is the etiologic agent of the disease known as caseous lymphadenitis (CL). CL mainly affects small ruminants, such as goats and sheep; it also causes infections in humans, though rarely. This species is distributed worldwide, but it has the most serious economic impact in Oceania, Africa and South America. Although C. pseudotuberculosis causes major health and productivity problems for livestock, little is known about the molecular basis of its pathogenicity. Methodology and Findings: We characterized two C. pseudotuberculosis genomes (Cp1002, isolated from goats; and CpC231, isolated from sheep). Analysis of the predicted genomes showed high similarity in genomic architecture, gene content and genetic order. When C. pseudotuberculosis was compared with other Corynebacterium species, it became evident that this pathogenic species has lost numerous genes, resulting in one of the smallest genomes in the genus. Other differences that could be part of the adaptation to pathogenicity include a lower GC content, of about 52%, and a reduced gene repertoire. The C. pseudotuberculosis genome also includes seven putative pathogenicity islands, which contain several classical virulence factors, including genes for fimbrial subunits, adhesion factors, iron uptake and secreted toxins. Additionally, all of the virulence factors in the islands have characteristics that indicate horizontal transfer. Conclusions: These particular genome characteristics of C. pseudotuberculosis, as well as its acquired virulence factors in pathogenicity islands, provide evidence of its lifestyle and of the pathogenicity pathways used by this pathogen in the infection process. All genomes cited in this study are available in the NCBI Genbank database (http://www.ncbi.nlm.nih.gov/genbank/) under accession numbers CP001809 and CP001829.
650 $aCaseous lymphadenitis
650 $aGenome
650 $aPathogenicity
650 $aCorynebacterium Pseudotuberculosis
650 $aGenética
650 $aPatógeno
653 $aAnálise de genoma
653 $aGenoma de C pseudotuberculosis
653 $aIlhas de patogenicidade
700 1 $aD'AFONSECA, V.
700 1 $aSILVA, A.
700 1 $aALI, A.
700 1 $aPINTO, A. C.
700 1 $aSANTOS, A. R.
700 1 $aROCHA, A. A. M. C.
700 1 $aLOPES, D. O.
700 1 $aDORELLA, F. A.
700 1 $aPACHECO, L. G. C.
700 1 $aCOSTA, M. P.
700 1 $aTURK, M. Z.
700 1 $aSEYFFERT, N.
700 1 $aMORAES, P. M. R. O.
700 1 $aSOARES, S. C.
700 1 $aALMEIDA, S. S.
700 1 $aCASTRO, T. L. P.
700 1 $aABREU, V. A. C.
700 1 $aTROST, E.
700 1 $aBAUMBACH, J.
700 1 $aTAUCH, A.
700 1 $aSCHNEIDER, M. P. C.
700 1 $aMcCULLOCH, J.
700 1 $aCERDEIRA, L. T.
700 1 $aRAMOS, R. T. J.
700 1 $aZERLOTINI, A.
700 1 $aDOMINITINI, A.
700 1 $aRESENDE, D. M.
700 1 $aCOSER, E. M.
700 1 $aOLIVEIRA, L. M.
700 1 $aPEDROSA, A. L.
700 1 $aVIEIRA, C. U.
700 1 $aGUIMARAES, C. T.
700 1 $aBARTHOLOMEU, D. C.
700 1 $aOLIVEIRA, D. M.
700 1 $aSANTOS, F. R.
700 1 $aRABELO, E. M.
700 1 $aLOBO, F. P.
700 1 $aFRANCO, G. R.
700 1 $aCOSTA, A. F.
700 1 $aCASTRO, I. M.
700 1 $aDIAS, S. R. C.
700 1 $aFERRO, J. A.
700 1 $aORTEGA, J. M.
700 1 $aPAIVA, L. V.
700 1 $aALMEIDA, J. F.
700 1 $aGOULART, L. R.
700 1 $aFERRO, M. I. T.
700 1 $aCARNEIRO, N. P.
700 1 $aFALCÃO, P. R. K.
700 1 $aGRYNBERG, P.
700 1 $aTEIXEIRA, S. M. R.
700 1 $aBROMMONSCHENKEL, S.
700 1 $aOLIVEIRA, S. C.
700 1 $aMEYER, R.
700 1 $aMOORE, R. J.
700 1 $aMIYOSHI, A.
700 1 $aOLIVEIRA, G. C.
700 1 $aAZEVEDO, V.
773 $tPlos One, San Francisco$gv. 6, n. 4, p. 1-16, 2011.
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Embrapa Milho e Sorgo (CNPMS) |
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