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 | Acesso ao texto completo restrito à biblioteca da Embrapa Amazônia Oriental. Para informações adicionais entre em contato com cpatu.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Amazônia Oriental. |
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Data corrente: |
25/09/2017 |
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Data da última atualização: |
22/12/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
MOREIRA, E. C. O.; PINHEIRO, D. G.; GORDO, S. M. C.; RODRIGUES, S. de M.; PESSOA, E.; SCHALLER, H.; LEMOS, O. F. de; SILVA, A.; SCHNEIDER, H.; SILVA JUNIOR, W. A.; SAMPAIO, I.; DARNET, S. |
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Afiliação: |
Edith C. O. Moreira, UFPA; Daniel G. Pinheiro, USP/UNESP; Sheila M. C. Gordo, UFPA; SIMONE DE MIRANDA RODRIGUES, CPATU; Elaine Pessoa, UFPA / Laboratoire International Associe PALMHEAT CNRS/ UFPA, Recherche et Cooperation Internationale (DERCI); Hubert Schaller, Universite de Strasbourg / Laboratoire International Associe PALMHEAT CNRS/ UFPA, Recherche et Cooperation Internationale (DERCI); ORIEL FILGUEIRA DE LEMOS, CPATU; Artur Silva, UFPA; Horacio Schneider, UFPA; Wilson A. Silva Jr., USP; Iracilda Sampaio, UFPA; Sylvain Darnet, UFPA / Laboratoire International Associe PALMHEAT CNRS/ UFPA, Recherche et Cooperation Internationale (DERCI). |
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Título: |
Transcriptional profiling by RNA sequencing of black pepper (Piper nigrum L.) roots infected by Fusarium solani f. sp. piperis. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
Acta Physiologiae Plantarum, v. 39, n. 10, article 239, Oct. 2017. |
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Idioma: |
Português |
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Conteúdo: |
Black pepper (Piper nigrum L.) is the most traded spice worldwide and therefore has great economic value. One of the major limitations of its production is yield losses in fields due to root rot, a disease caused by Fusarium solani f. sp. piperis. This soil-borne pathogen disseminates rapidly in tropical countries. Biotechnological breeding is often presented as an efficient tool to produce resistant pepper cultivars. An RNA-sequencing experiment was used to take a snapshot of the root transcriptome 60 days after infection by the pathogen. The mapping of 67 million SOLiD single-end reads to the Fusarium genome identified many fungal transcripts coding constitutive proteins and two proteins involved in virulence and conidial formation. The annotation of black pepper transcripts obtained by de novo assembly predicted three proteins restricted to this species. While these transcripts were upregulated in infected roots, the corresponding predicted proteins had no hit in databases. A global analysis of differentially expressed black pepper genes, using terms of gene ontology, has demonstrated an enrichment of genes involved in proteolysis, plastid degradation, cell-wall remodeling and secondary metabolism, consistent with toxicity and necrotrophic fungal interactions that force plants to collaborate at the metabolic level. Detailed descriptions of up- or downregulated genes associated with plant defense suggested several genes implied in the biosynthesis of isoprenoids, especially for an upregulated terpene synthase, a putative geranylgeranyl diphosphate synthase, and a downregulated brassinosteroid signaling component (BAK1). These results provide new clues for investigating further target genes and biotechnological approaches for breeding black pepper resistance to Fusarium. MenosBlack pepper (Piper nigrum L.) is the most traded spice worldwide and therefore has great economic value. One of the major limitations of its production is yield losses in fields due to root rot, a disease caused by Fusarium solani f. sp. piperis. This soil-borne pathogen disseminates rapidly in tropical countries. Biotechnological breeding is often presented as an efficient tool to produce resistant pepper cultivars. An RNA-sequencing experiment was used to take a snapshot of the root transcriptome 60 days after infection by the pathogen. The mapping of 67 million SOLiD single-end reads to the Fusarium genome identified many fungal transcripts coding constitutive proteins and two proteins involved in virulence and conidial formation. The annotation of black pepper transcripts obtained by de novo assembly predicted three proteins restricted to this species. While these transcripts were upregulated in infected roots, the corresponding predicted proteins had no hit in databases. A global analysis of differentially expressed black pepper genes, using terms of gene ontology, has demonstrated an enrichment of genes involved in proteolysis, plastid degradation, cell-wall remodeling and secondary metabolism, consistent with toxicity and necrotrophic fungal interactions that force plants to collaborate at the metabolic level. Detailed descriptions of up- or downregulated genes associated with plant defense suggested several genes implied in the biosynthesis of isoprenoids, especiall... Mostrar Tudo |
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Palavras-Chave: |
Melhoramento genético. |
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Thesagro: |
Doença; Pimenta. |
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Categoria do assunto: |
G Melhoramento Genético |
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Marc: |
LEADER 02668naa a2200289 a 4500
001 2076203
005 2021-12-22
008 2017 bl uuuu u00u1 u #d
100 1 $aMOREIRA, E. C. O.
245 $aTranscriptional profiling by RNA sequencing of black pepper (Piper nigrum L.) roots infected by Fusarium solani f. sp. piperis.$h[electronic resource]
260 $c2017
520 $aBlack pepper (Piper nigrum L.) is the most traded spice worldwide and therefore has great economic value. One of the major limitations of its production is yield losses in fields due to root rot, a disease caused by Fusarium solani f. sp. piperis. This soil-borne pathogen disseminates rapidly in tropical countries. Biotechnological breeding is often presented as an efficient tool to produce resistant pepper cultivars. An RNA-sequencing experiment was used to take a snapshot of the root transcriptome 60 days after infection by the pathogen. The mapping of 67 million SOLiD single-end reads to the Fusarium genome identified many fungal transcripts coding constitutive proteins and two proteins involved in virulence and conidial formation. The annotation of black pepper transcripts obtained by de novo assembly predicted three proteins restricted to this species. While these transcripts were upregulated in infected roots, the corresponding predicted proteins had no hit in databases. A global analysis of differentially expressed black pepper genes, using terms of gene ontology, has demonstrated an enrichment of genes involved in proteolysis, plastid degradation, cell-wall remodeling and secondary metabolism, consistent with toxicity and necrotrophic fungal interactions that force plants to collaborate at the metabolic level. Detailed descriptions of up- or downregulated genes associated with plant defense suggested several genes implied in the biosynthesis of isoprenoids, especially for an upregulated terpene synthase, a putative geranylgeranyl diphosphate synthase, and a downregulated brassinosteroid signaling component (BAK1). These results provide new clues for investigating further target genes and biotechnological approaches for breeding black pepper resistance to Fusarium.
650 $aDoença
650 $aPimenta
653 $aMelhoramento genético
700 1 $aPINHEIRO, D. G.
700 1 $aGORDO, S. M. C.
700 1 $aRODRIGUES, S. de M.
700 1 $aPESSOA, E.
700 1 $aSCHALLER, H.
700 1 $aLEMOS, O. F. de
700 1 $aSILVA, A.
700 1 $aSCHNEIDER, H.
700 1 $aSILVA JUNIOR, W. A.
700 1 $aSAMPAIO, I.
700 1 $aDARNET, S.
773 $tActa Physiologiae Plantarum$gv. 39, n. 10, article 239, Oct. 2017.
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Registro original: |
Embrapa Amazônia Oriental (CPATU) |
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| Acesso ao texto completo restrito à biblioteca da Embrapa Pesca e Aquicultura. Para informações adicionais entre em contato com cnpaf.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Pesca e Aquicultura. |
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Data corrente: |
20/11/2017 |
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Data da última atualização: |
06/05/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 1 |
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Autoria: |
KATO, H. C. A.; JOELE, M. R. S. P.; SOUSA, C. L.; RIBEIRO, S. C. A.; LOURENÇO, L. F. H. |
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Afiliação: |
HELLEN CHRISTINA DE ALMEIDA KATO, CNPASA; M. R. S. PEIXOTO JOELE, INSTITUTO FEDERAL, Castanha-PA; C. L. SOUSA; S. C. A. RIBEIRO, INSTITUTO FEDERAL, Castanhal-PA; L. F. H. LOURENÇO, UFPA. |
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Título: |
Evaluation of the shelf life of tambaqui fillet processed by the Sous Vide method. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
Journal of Aquatic Food Product Technology, v. 26, n. 10, p. 1144-1156, 2017. |
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DOI: |
10.1080/10498850.2014.986593 |
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Idioma: |
Inglês |
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Conteúdo: |
This study aimed to elaborate a convenience food ? sous vide ? and establish its shelf life by monitoring physicochemical, microbiological, and sensorial characteristics. Sous vide fillets were prepared from tambaqui (Colossoma macropomum) with two types of sauces: soy sauce (SS) and basil sauce (BS), at a pasteurization temperature of 65°C for 12.5 min, a binomial established according to a 22 central composite rotational design. The packed samples were kept under refrigeration in the range of 1 ± 1°C, and then they underwent analyses at 7, 14, 21, 28, 35, 42, 49, and 56 days of storage. The results of the microbiological analyses indicated that microorganisms remained below acceptable limits either in the raw material or in the sous vide over the storage period. The characteristics that sous vide SS and BS showed on the 42nd and 49th days of shelf life, respectively, indicate that these products, when appropriate processing and storage are used, can preserve their fresh quality. |
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Thesagro: |
Peixe de água doce; Tambaqui; Tecnologia de alimento. |
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Thesaurus NAL: |
Fish; Food processing; Sensory evaluation; Shelf life; Sous vide. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 01830naa a2200277 a 4500
001 2080159
005 2021-05-06
008 2017 bl uuuu u00u1 u #d
024 7 $a10.1080/10498850.2014.986593$2DOI
100 1 $aKATO, H. C. A.
245 $aEvaluation of the shelf life of tambaqui fillet processed by the Sous Vide method.$h[electronic resource]
260 $c2017
520 $aThis study aimed to elaborate a convenience food ? sous vide ? and establish its shelf life by monitoring physicochemical, microbiological, and sensorial characteristics. Sous vide fillets were prepared from tambaqui (Colossoma macropomum) with two types of sauces: soy sauce (SS) and basil sauce (BS), at a pasteurization temperature of 65°C for 12.5 min, a binomial established according to a 22 central composite rotational design. The packed samples were kept under refrigeration in the range of 1 ± 1°C, and then they underwent analyses at 7, 14, 21, 28, 35, 42, 49, and 56 days of storage. The results of the microbiological analyses indicated that microorganisms remained below acceptable limits either in the raw material or in the sous vide over the storage period. The characteristics that sous vide SS and BS showed on the 42nd and 49th days of shelf life, respectively, indicate that these products, when appropriate processing and storage are used, can preserve their fresh quality.
650 $aFish
650 $aFood processing
650 $aSensory evaluation
650 $aShelf life
650 $aSous vide
650 $aPeixe de água doce
650 $aTambaqui
650 $aTecnologia de alimento
700 1 $aJOELE, M. R. S. P.
700 1 $aSOUSA, C. L.
700 1 $aRIBEIRO, S. C. A.
700 1 $aLOURENÇO, L. F. H.
773 $tJournal of Aquatic Food Product Technology$gv. 26, n. 10, p. 1144-1156, 2017.
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Embrapa Pesca e Aquicultura (CNPASA) |
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