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Registro Completo |
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Biblioteca(s): |
Embrapa Agricultura Digital; Embrapa Recursos Genéticos e Biotecnologia. |
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Data corrente: |
16/11/2011 |
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Data da última atualização: |
01/03/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
SILVEIRA, E. D.; GUIMARÃES, L. A.; DUSI, D. M. de A.; SILVA, F. R. da; MARTINS, N. F.; COSTA, M. M. do C.; ALVES-FERREIRA, M.; CARNEIRO, V. T. de C. |
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Afiliação: |
ÉRICA DUARTE SILVEIRA, UFRJ; LARISSA ARRAIS GUIMARÃES, UNB; DIVA MARIA DE ALENCAR DUSI, CENARGEN; FELIPE RODRIGUES DA SILVA, CNPTIA; NATALIA FLORENCIO MARTINS, CENARGEN; MARCOS MOTA DO CARMO COSTA, CENARGEN; MÁRCIO ALVES-FERREIRA, UFRJ; VERA TAVARES DE CAMPOS CARNEIRO, CENARGEN. |
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Título: |
Expressed sequence-tag analysis of ovaries of Brachiaria brizantha reveals genes associated with the early steps of embryo sac differentiation of apomictic plants. |
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Ano de publicação: |
2012 |
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Fonte/Imprenta: |
Plant Cell Reports, v. 31, p. 403-416, 2012. |
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Idioma: |
Inglês |
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Conteúdo: |
Abstract - In apomixis, asexual mode of plant reproduction through seeds, an unreduced megagametophyte is formed due to circumvented or altered meiosis. The embryo develops autonomously from the unreduced egg cell, independently of fertilization. Brachiaria is a genus of tropical forage grasses that reproduces sexually or by apomixis. A limited number of studies have reported the sequencing of apomixis-related genes and a few Brachiaria sequences have been deposited at genebank databases. This work shows sequencing and expression analyses of expressed sequence-tags (ESTs) of Brachiaria genus and points to transcripts from ovaries with preferential expression at megasporogenesis in apomictic plants. From the 11 differentially expressed sequences from immature ovaries of sexual and apomictic Brachiaria brizantha obtained from macroarray analysis, 9 were preferentially detected in ovaries of apomicts, as con?rmed by RT-qPCR. A putative involvement in early steps of Panicum-type embryo sac differentiation of four sequences from B. brizantha ovaries: BbrizHelic, BbrizRan, BbrizSec13 and BbrizSti1 is suggested. Two of these, BbrizSti1 and BbrizHelic, with similarity to a gene coding to stress induced protein and a helicase, respectively, are preferentially expressed in the early stages of apomictic ovaries development, especially in the nucellus, in a stage previous to the differentiation of aposporous initials, as veri?ed by in situ hybridization. |
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Palavras-Chave: |
Forage grass; Gramíneas forrageiras; Reprodução de planta. |
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Thesagro: |
Genética. |
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Thesaurus Nal: |
Apomixis; Expressed sequence tags; Forage grasses; Genetics; Plant reproduction; Urochloa brizantha. |
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Categoria do assunto: |
--
S Ciências Biológicas |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/156133/1/art3A10.10072Fs00299-011-1175-y.pdf
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Marc: |
LEADER 02485naa a2200325 a 4500
001 1938024
005 2023-03-01
008 2012 bl uuuu u00u1 u #d
100 1 $aSILVEIRA, E. D.
245 $aExpressed sequence-tag analysis of ovaries of Brachiaria brizantha reveals genes associated with the early steps of embryo sac differentiation of apomictic plants.$h[electronic resource]
260 $c2012
520 $aAbstract - In apomixis, asexual mode of plant reproduction through seeds, an unreduced megagametophyte is formed due to circumvented or altered meiosis. The embryo develops autonomously from the unreduced egg cell, independently of fertilization. Brachiaria is a genus of tropical forage grasses that reproduces sexually or by apomixis. A limited number of studies have reported the sequencing of apomixis-related genes and a few Brachiaria sequences have been deposited at genebank databases. This work shows sequencing and expression analyses of expressed sequence-tags (ESTs) of Brachiaria genus and points to transcripts from ovaries with preferential expression at megasporogenesis in apomictic plants. From the 11 differentially expressed sequences from immature ovaries of sexual and apomictic Brachiaria brizantha obtained from macroarray analysis, 9 were preferentially detected in ovaries of apomicts, as con?rmed by RT-qPCR. A putative involvement in early steps of Panicum-type embryo sac differentiation of four sequences from B. brizantha ovaries: BbrizHelic, BbrizRan, BbrizSec13 and BbrizSti1 is suggested. Two of these, BbrizSti1 and BbrizHelic, with similarity to a gene coding to stress induced protein and a helicase, respectively, are preferentially expressed in the early stages of apomictic ovaries development, especially in the nucellus, in a stage previous to the differentiation of aposporous initials, as veri?ed by in situ hybridization.
650 $aApomixis
650 $aExpressed sequence tags
650 $aForage grasses
650 $aGenetics
650 $aPlant reproduction
650 $aUrochloa brizantha
650 $aGenética
653 $aForage grass
653 $aGramíneas forrageiras
653 $aReprodução de planta
700 1 $aGUIMARÃES, L. A.
700 1 $aDUSI, D. M. de A.
700 1 $aSILVA, F. R. da
700 1 $aMARTINS, N. F.
700 1 $aCOSTA, M. M. do C.
700 1 $aALVES-FERREIRA, M.
700 1 $aCARNEIRO, V. T. de C.
773 $tPlant Cell Reports$gv. 31, p. 403-416, 2012.
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Registro original: |
Embrapa Recursos Genéticos e Biotecnologia (CENARGEN) |
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Classificação |
Cutter |
Registro |
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URL |
Voltar
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Registro Completo
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Biblioteca(s): |
Embrapa Milho e Sorgo. |
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Data corrente: |
09/11/2021 |
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Data da última atualização: |
09/11/2021 |
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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: |
CORREIA, V. T. da V.; D'ANGELIS, D. F.; SANTOS, A. N. dos; RONCHETI, E. F. S.; QUEIROZ, V. A. V.; FIGUEIREDO, J. E. F.; SILVA, W. A. da; FERREIRA, A. A.; FANTE, C. A. |
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Afiliação: |
VINÍCIUS TADEU DA VEIGA CORREIA, Universidade Federal de Minas Gerais; DANIELLE FATIMA D'ANGELIS, Universidade Federal de Minas Gerais; AMANDA NERIS DOS SANTOS, Universidade Federal de Minas Gerais; ELDER FELIPE SILVA RONCHETI, Instituto Federal do Pará; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; JOSE EDSON FONTES FIGUEIREDO, CNPMS; WASHINGTON AZEVEDO DA SILVA, Universidade Federal de São João del-Rei; ANDREZA ANGÉLICA FERREIRA, Universidade Federal de Minas Gerais; CAMILA ARGENTA FANTE, Universidade Federal de Minas Gerais. |
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Título: |
Tannin-sorghum flours in cream cheese: physicochemical, antioxidant and sensory characterization. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
LWT. Food Science and Technology, v. 154, 112672, 2022. |
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DOI: |
https://doi.org/10.1016/j.lwt.2021.112672 |
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Idioma: |
Inglês |
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Conteúdo: |
This study aimed to develop and characterize the nutritional, antioxidant, and sensory properties of different cream cheese formulations added with raw or extruded BRS305 sorghum flours (SF) with brown pericarp and tannins. Five formulations were elaborated: (F0) cream cheese without SF (control); (RF1%) cream cheese with 1% of raw SF; (RF2%) cream cheese with 2% of raw SF; (EF1%) cream cheese with 1% of extruded SF; (EF2%) cream cheese with 2% extruded SF. There was significant variation (p < 0.05) concerning color among treatments, and the EF2% formulation was the darkest colored. Samples containing SF had higher protein and lower fat contents than the control. The antioxidant capacity, total phenolic, and condensed tannins contents were higher in RF2% and EF2%. The EF2% and RF2% samples showed the highest values for firmness (p < 0.05). The sensory parameters aroma and spreadability were not different (p > 0.05) among the products. Regarding flavor, overall impression, and purchase intention, the samples added with raw flour presented the best results, demonstrating that the presence of SF, did not influence the acceptance of the cream cheese. Therefore, adding raw or extruded BRS305 SF in cream cheese might be a nutritionally, technologically, and viable sensorial option. |
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Palavras-Chave: |
Descriptive test check-all-that-apply; Healthy food; Texture analysis. |
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Thesagro: |
Antioxidante; Farinha; Laticínio; Propriedade Físico-Química; Sorghum Bicolor; Sorgo; Tanino; Textura de Alimento. |
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Thesaurus NAL: |
Dairies. |
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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/227560/1/Tannin-sorghum.pdf
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Marc: |
LEADER 02415naa a2200373 a 4500
001 2135938
005 2021-11-09
008 2022 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.lwt.2021.112672$2DOI
100 1 $aCORREIA, V. T. da V.
245 $aTannin-sorghum flours in cream cheese$bphysicochemical, antioxidant and sensory characterization.$h[electronic resource]
260 $c2022
520 $aThis study aimed to develop and characterize the nutritional, antioxidant, and sensory properties of different cream cheese formulations added with raw or extruded BRS305 sorghum flours (SF) with brown pericarp and tannins. Five formulations were elaborated: (F0) cream cheese without SF (control); (RF1%) cream cheese with 1% of raw SF; (RF2%) cream cheese with 2% of raw SF; (EF1%) cream cheese with 1% of extruded SF; (EF2%) cream cheese with 2% extruded SF. There was significant variation (p < 0.05) concerning color among treatments, and the EF2% formulation was the darkest colored. Samples containing SF had higher protein and lower fat contents than the control. The antioxidant capacity, total phenolic, and condensed tannins contents were higher in RF2% and EF2%. The EF2% and RF2% samples showed the highest values for firmness (p < 0.05). The sensory parameters aroma and spreadability were not different (p > 0.05) among the products. Regarding flavor, overall impression, and purchase intention, the samples added with raw flour presented the best results, demonstrating that the presence of SF, did not influence the acceptance of the cream cheese. Therefore, adding raw or extruded BRS305 SF in cream cheese might be a nutritionally, technologically, and viable sensorial option.
650 $aDairies
650 $aAntioxidante
650 $aFarinha
650 $aLaticínio
650 $aPropriedade Físico-Química
650 $aSorghum Bicolor
650 $aSorgo
650 $aTanino
650 $aTextura de Alimento
653 $aDescriptive test check-all-that-apply
653 $aHealthy food
653 $aTexture analysis
700 1 $aD'ANGELIS, D. F.
700 1 $aSANTOS, A. N. dos
700 1 $aRONCHETI, E. F. S.
700 1 $aQUEIROZ, V. A. V.
700 1 $aFIGUEIREDO, J. E. F.
700 1 $aSILVA, W. A. da
700 1 $aFERREIRA, A. A.
700 1 $aFANTE, C. A.
773 $tLWT. Food Science and Technology$gv. 154, 112672, 2022.
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Registro original: |
Embrapa Milho e Sorgo (CNPMS) |
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