| |
|
|
 | Acesso ao texto completo restrito à biblioteca da Embrapa Instrumentação. Para informações adicionais entre em contato com cnpdia.biblioteca@embrapa.br. |
|
Registro Completo |
|
Biblioteca(s): |
Embrapa Instrumentação. |
|
Data corrente: |
23/03/2022 |
|
Data da última atualização: |
24/06/2022 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Autoria: |
DELABONA, P. S.; CODIMA, C. A.; RAMONI, J.; ZUBIETA, M. P.; ARAÚJO, B. M. de; FARINAS, C. S.; PRADELLA, J. G. C.; SEIBOTH, B. |
|
Afiliação: |
CRISTIANE SANCHEZ FARINAS, CNPDIA. |
|
Título: |
The impact of putative methyltransferase overexpression on the Trichoderma harzianum cellulolytic system for biomass conversion. |
|
Ano de publicação: |
2022 |
|
Fonte/Imprenta: |
Bioresource Technology, v. 313, 12361, 2020. |
|
Páginas: |
1 - 7 |
|
ISSN: |
0960-8524 |
|
DOI: |
https://doi.org/10.1016/j.biortech.2020.123616 |
|
Idioma: |
Inglês |
|
Conteúdo: |
Trichoderma harzianum has attracting attention for its potential alternative use in biofuel production, due to a recognized competence for high diversity glycoside hydrolases (GH) enzyme complex, including higher β-glucosidases and auxiliary proteins, using low-cost carbon sources. This strain constitutively overexpressed the global regulator putative methyltransferase - LAE1, in order to improve the GHs production. The recombinant strain achieved 79-fold increase in lae1 expression and high GHs productivity. The evaluation of the LAE1 impact to induce the GHs used soluble and lignocellulose inexpensive carbon sources in a stirred-tank bioreactor. Using sugarcane bagasse with sucrose, the overexpression of lae1 resulted in significantly increment of gh61b (31x), cel7a (25x), bgl1(20x) and xyn3 (20x) genes expression. Reducing sugar released from pretreated sugarcane bagasse, which hydrolyzed by recombinant crude enzyme cocktail, achieved 41% improvement. Therefore, lae1 overexpression effectively is a promising improving GHs target for biomass degradation by T. harzianum. |
|
Palavras-Chave: |
Glycoside hydrolases; LAE1; Overexpression. |
|
Categoria do assunto: |
-- |
|
Marc: |
LEADER 01931naa a2200277 a 4500
001 2141187
005 2022-06-24
008 2022 bl uuuu u00u1 u #d
022 $a0960-8524
024 7 $ahttps://doi.org/10.1016/j.biortech.2020.123616$2DOI
100 1 $aDELABONA, P. S.
245 $aThe impact of putative methyltransferase overexpression on the Trichoderma harzianum cellulolytic system for biomass conversion.$h[electronic resource]
260 $c2022
300 $a1 - 7
520 $aTrichoderma harzianum has attracting attention for its potential alternative use in biofuel production, due to a recognized competence for high diversity glycoside hydrolases (GH) enzyme complex, including higher β-glucosidases and auxiliary proteins, using low-cost carbon sources. This strain constitutively overexpressed the global regulator putative methyltransferase - LAE1, in order to improve the GHs production. The recombinant strain achieved 79-fold increase in lae1 expression and high GHs productivity. The evaluation of the LAE1 impact to induce the GHs used soluble and lignocellulose inexpensive carbon sources in a stirred-tank bioreactor. Using sugarcane bagasse with sucrose, the overexpression of lae1 resulted in significantly increment of gh61b (31x), cel7a (25x), bgl1(20x) and xyn3 (20x) genes expression. Reducing sugar released from pretreated sugarcane bagasse, which hydrolyzed by recombinant crude enzyme cocktail, achieved 41% improvement. Therefore, lae1 overexpression effectively is a promising improving GHs target for biomass degradation by T. harzianum.
653 $aGlycoside hydrolases
653 $aLAE1
653 $aOverexpression
700 1 $aCODIMA, C. A.
700 1 $aRAMONI, J.
700 1 $aZUBIETA, M. P.
700 1 $aARAÚJO, B. M. de
700 1 $aFARINAS, C. S.
700 1 $aPRADELLA, J. G. C.
700 1 $aSEIBOTH, B.
773 $tBioresource Technology$gv. 313, 12361, 2020.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Instrumentação (CNPDIA) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
|
Registro Completo
|
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
|
Data corrente: |
17/08/2012 |
|
Data da última atualização: |
22/02/2016 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Circulação/Nível: |
B - 2 |
|
Autoria: |
CARVALHO, L. M. J.; CORRÊA, M. M.; PEREIRA, E. J.; NUTTI, M. R.; CARVALHO, J. L. V.; RIBEIRO, E. M. G.; FREITAS, S. C. |
|
Afiliação: |
LUCIA MARIA JAEGER DE CARVALHO, UFRJ; MARIANA M. CORRÊA, UFRJ; ELENILDA J. PEREIRA, UFRJ; MARILIA REGINI NUTTI, CTAA; JOSE LUIZ VIANA DE CARVALHO, CTAA; EDIANE M. G. RIBEIRO, UFRJ; SIDINEA CORDEIRO DE FREITAS, CTAA. |
|
Título: |
Iron and zinc retention in common beans (Phaseolus vulgaris L.) after home cooking. |
|
Ano de publicação: |
2012 |
|
Fonte/Imprenta: |
Food & Nutrition Research, v. 56, 2012. 15618. |
|
DOI: |
10.3402/fnr.v56i0.15618 |
|
Idioma: |
Inglês |
|
Conteúdo: |
Background: According to the World Health Organization (WHO), iron, iodine, and Vitamin A deficiencies are the most common forms of malnutrition, leading to severe public health consequences. The importance of iron and zinc in human nutrition and the number of children found to be deficient in these nutrients make further studies on retention in cooked grains and cooked bean broth important. Objectives: This work aimed to evaluate iron and zinc retention in six common bean (Phaseolus vulgaris L.) cultivars under the following conditions: raw beans, regular pot cooking, pressure cooking, with and without previous water soaking, and broth. Design: Determination of iron and zinc content in the raw, cooked bean grains and broth samples was carried out by Inductively Coupled Plasma (ICP) Optical Emission Spectrometry (Spectro Analytical Instrument Spectroflame P). All experiments and analyses were carried out in triplicate. Results: Overall, regardless of the cooking method, with or without previous water soaking, the highest zinc concentration was found in the cooked bean grains. However, pressure cooking and previous water soaking diminished iron retention in the cooked grains, while increasing it in the bean broth. Conclusion: The common bean was confirmed to be an excellent source of iron and zinc for human consumption, and it was suggested that beans should be consumed in a combined form, i.e. grain with bean broth. |
|
Palavras-Chave: |
Análise de alimentos; Composição alimentar; Deficiências minerais; Métodos de cozimento; Micronutrientes. |
|
Thesagro: |
Feijão; Leguminosa. |
|
Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
|
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/63992/1/2012-034.pdf
|
|
Marc: |
LEADER 02270naa a2200289 a 4500
001 1931449
005 2016-02-22
008 2012 bl uuuu u00u1 u #d
024 7 $a10.3402/fnr.v56i0.15618$2DOI
100 1 $aCARVALHO, L. M. J.
245 $aIron and zinc retention in common beans (Phaseolus vulgaris L.) after home cooking.
260 $c2012
520 $aBackground: According to the World Health Organization (WHO), iron, iodine, and Vitamin A deficiencies are the most common forms of malnutrition, leading to severe public health consequences. The importance of iron and zinc in human nutrition and the number of children found to be deficient in these nutrients make further studies on retention in cooked grains and cooked bean broth important. Objectives: This work aimed to evaluate iron and zinc retention in six common bean (Phaseolus vulgaris L.) cultivars under the following conditions: raw beans, regular pot cooking, pressure cooking, with and without previous water soaking, and broth. Design: Determination of iron and zinc content in the raw, cooked bean grains and broth samples was carried out by Inductively Coupled Plasma (ICP) Optical Emission Spectrometry (Spectro Analytical Instrument Spectroflame P). All experiments and analyses were carried out in triplicate. Results: Overall, regardless of the cooking method, with or without previous water soaking, the highest zinc concentration was found in the cooked bean grains. However, pressure cooking and previous water soaking diminished iron retention in the cooked grains, while increasing it in the bean broth. Conclusion: The common bean was confirmed to be an excellent source of iron and zinc for human consumption, and it was suggested that beans should be consumed in a combined form, i.e. grain with bean broth.
650 $aFeijão
650 $aLeguminosa
653 $aAnálise de alimentos
653 $aComposição alimentar
653 $aDeficiências minerais
653 $aMétodos de cozimento
653 $aMicronutrientes
700 1 $aCORRÊA, M. M.
700 1 $aPEREIRA, E. J.
700 1 $aNUTTI, M. R.
700 1 $aCARVALHO, J. L. V.
700 1 $aRIBEIRO, E. M. G.
700 1 $aFREITAS, S. C.
773 $tFood & Nutrition Research$gv. 56, 2012. 15618.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
| Expressão de busca inválida. Verifique!!! |
|
|
