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Registro Completo |
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Biblioteca(s): |
Embrapa Café. |
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Data corrente: |
18/10/2019 |
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Data da última atualização: |
21/10/2019 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
FAVORETTO, P.; SILVA, C. C. da; TAVARES, A. G.; GIATTI, G.; MORAES, P. F.; LOBATO, M. T. V.; SILVAROLLA, M. B.; OLIVEIRO FILHO, G.; MALUF, M. P. |
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Afiliação: |
Patrícia Favoretto, Instituto Agronômico de Campinas - IAC; Carla Cristina da Silva, Molecular Biology and Genetic Engineering Center/UNICAMP; Aline Gomes Tavares, Instituto Agronômico de Campinas - IAC; Gabriela Giatti, Instituto Agronômico de Campinas - IAC; Patrícia Favoretto Moraes, Instituto Agronômico de Campinas - IAC; Mary Tulia Vargas Lobato, Instituto Agronômico de Campinas - IAC; Maria Bernadete Silvarolla, Instituto Agronômico de Campinas - IAC; Guerreiro Oliveiro Filho, Instituto Agronômico de Campinas - IAC; MIRIAN PEREZ MALUF, CNPCa. |
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Título: |
Assisted-selection of naturally caffeine-free coffee cultivars-characterization of SNPs from a methyltransferase gene. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
Molecular Breeding, v. 37, n. 31, 2017. |
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Idioma: |
Inglês |
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Conteúdo: |
Breeding of caffeine-free coffee cultivars require tools for an early selection of progenies bearing this later trait. Genes from caffeine synthesis and degradation represent major targets for the development of molecular markers for assisted selection. In this study, we characterized SNPs identified on the caffeine synthase gene from AC1 mutant, a naturally caffeine-free arabica coffee plant. Molecular analysis of normal and mutant sequences indicates the occurrence of SNPs in protein domains, potentially associated with caffeine synthesis in coffee. Progenies F2, F1BC1 and BC from crosses of AC mutants and elite cultivars were evaluated regarding caffeine content in grains and genomic segregation profile of selected SNPs. Genotyping analysis allowed the discrimination between homozygous and heterozygous plants. Quantification of caffeine content indicated a significant variability among progenies and a low frequency of caffeine-free plants. Statistical analyses of genotyping and phenotyping results showed significant association between presence of selected SNPs and reduced caffeine content. Moreover, this association occurs through all evaluated genetic backgrounds and generations, indicating an inheritance stability of both trait and markers. The molecular markers described here represent a successful case of assistedselection in coffee, indicating their potential use for breeding of caffeine-free cultivars. |
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Palavras-Chave: |
Caffeine content; Caffeine synthase; Coffee; Molecular markers. |
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Thesagro: |
Cafeína; Marcador Molecular. |
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Thesaurus Nal: |
Marker-assisted selection. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/203205/1/Assisted-selecction-of-naturally.pdf
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Marc: |
LEADER 02316naa a2200301 a 4500
001 2113244
005 2019-10-21
008 2017 bl uuuu u00u1 u #d
100 1 $aFAVORETTO, P.
245 $aAssisted-selection of naturally caffeine-free coffee cultivars-characterization of SNPs from a methyltransferase gene.$h[electronic resource]
260 $c2017
520 $aBreeding of caffeine-free coffee cultivars require tools for an early selection of progenies bearing this later trait. Genes from caffeine synthesis and degradation represent major targets for the development of molecular markers for assisted selection. In this study, we characterized SNPs identified on the caffeine synthase gene from AC1 mutant, a naturally caffeine-free arabica coffee plant. Molecular analysis of normal and mutant sequences indicates the occurrence of SNPs in protein domains, potentially associated with caffeine synthesis in coffee. Progenies F2, F1BC1 and BC from crosses of AC mutants and elite cultivars were evaluated regarding caffeine content in grains and genomic segregation profile of selected SNPs. Genotyping analysis allowed the discrimination between homozygous and heterozygous plants. Quantification of caffeine content indicated a significant variability among progenies and a low frequency of caffeine-free plants. Statistical analyses of genotyping and phenotyping results showed significant association between presence of selected SNPs and reduced caffeine content. Moreover, this association occurs through all evaluated genetic backgrounds and generations, indicating an inheritance stability of both trait and markers. The molecular markers described here represent a successful case of assistedselection in coffee, indicating their potential use for breeding of caffeine-free cultivars.
650 $aMarker-assisted selection
650 $aCafeína
650 $aMarcador Molecular
653 $aCaffeine content
653 $aCaffeine synthase
653 $aCoffee
653 $aMolecular markers
700 1 $aSILVA, C. C. da
700 1 $aTAVARES, A. G.
700 1 $aGIATTI, G.
700 1 $aMORAES, P. F.
700 1 $aLOBATO, M. T. V.
700 1 $aSILVAROLLA, M. B.
700 1 $aOLIVEIRO FILHO, G.
700 1 $aMALUF, M. P.
773 $tMolecular Breeding$gv. 37, n. 31, 2017.
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Registro original: |
Embrapa Café (CNPCa) |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
27/10/2020 |
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Data da última atualização: |
28/09/2021 |
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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: |
CORRÊA, C. L. O.; PENHA, E. das M.; ANJOS, M. R. dos; PACHECO, S.; FREITAS-SILVA, O.; LUNA, A. S.; GOTTSCHALK, L. M. F. |
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Afiliação: |
CARLA LEVI OLIVEIRA CORRÊA, Universidade do Estado do Rio de Janeiro (UERJ); EDMAR DAS MERCES PENHA, CTAA; MARIANNA RAMOS DOS ANJOS, CTAA; SIDNEY PACHECO, CTAA; OTNIEL FREITAS SILVA, CTAA; ADERVAL SEVERINO LUNA, Universidade do Estado do Rio de Janeiro (UERJ); LEDA MARIA FORTES GOTTSCHALK, CTAA. |
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Título: |
Use of asparaginase for acrylamide mitigation in coffee and its influence on the content of caffeine, chlorogenic acid, and caffeic acid. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Food Chemistry, v. 338, 128045, 6 p., fev. 2021. |
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DOI: |
https://doi.org/10.1016/j.foodchem.2020.128045 |
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Idioma: |
Inglês |
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Conteúdo: |
A factorial design with a duplicate in the central point was used to investigate the effect of treating arabica coffee beans with asparaginase. The investigated factors were enzymatic load (1000 and 5000 ASNU/Kg), water percentage (30 and 90%), and hydrolysis time (1 and 3 h). The acrylamide content was determined by UPLC-MS/MS, and the caffeic acid, chlorogenic acid and caffeine concentrations were determined by HPLC-DAD. The statistical analysis was carried out in the R platform using RStudio graphical interface. The results indicated the importance of coffee bean pretreatment with steam, and that the enzyme load reduced the acrylamide content to 65 mg/kg in coffee beans. The predicted reduction was obtained with hydrolysis time of 2 h, water content of 90%, and asparaginase load of 5000 ASNU/kg. The asparaginase treatment did not influence the major bioactive compounds in coffee. |
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Thesaurus NAL: |
Acrylamides; Asparaginase; Caffeic acid; Caffeine; Chlorogenic acid; Coffee (beverage); Food technology; Vegetable products. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 01837naa a2200301 a 4500
001 2125937
005 2021-09-28
008 2021 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.foodchem.2020.128045$2DOI
100 1 $aCORRÊA, C. L. O.
245 $aUse of asparaginase for acrylamide mitigation in coffee and its influence on the content of caffeine, chlorogenic acid, and caffeic acid.$h[electronic resource]
260 $c2021
520 $aA factorial design with a duplicate in the central point was used to investigate the effect of treating arabica coffee beans with asparaginase. The investigated factors were enzymatic load (1000 and 5000 ASNU/Kg), water percentage (30 and 90%), and hydrolysis time (1 and 3 h). The acrylamide content was determined by UPLC-MS/MS, and the caffeic acid, chlorogenic acid and caffeine concentrations were determined by HPLC-DAD. The statistical analysis was carried out in the R platform using RStudio graphical interface. The results indicated the importance of coffee bean pretreatment with steam, and that the enzyme load reduced the acrylamide content to 65 mg/kg in coffee beans. The predicted reduction was obtained with hydrolysis time of 2 h, water content of 90%, and asparaginase load of 5000 ASNU/kg. The asparaginase treatment did not influence the major bioactive compounds in coffee.
650 $aAcrylamides
650 $aAsparaginase
650 $aCaffeic acid
650 $aCaffeine
650 $aChlorogenic acid
650 $aCoffee (beverage)
650 $aFood technology
650 $aVegetable products
700 1 $aPENHA, E. das M.
700 1 $aANJOS, M. R. dos
700 1 $aPACHECO, S.
700 1 $aFREITAS-SILVA, O.
700 1 $aLUNA, A. S.
700 1 $aGOTTSCHALK, L. M. F.
773 $tFood Chemistry$gv. 338, 128045, 6 p., fev. 2021.
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Embrapa Agroindústria de Alimentos (CTAA) |
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