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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. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Agricultura Digital; Embrapa Agroindústria de Alimentos; Embrapa Cerrados. |
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Data corrente: |
06/12/2024 |
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Data da última atualização: |
11/03/2025 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
CORDEIRO, M. C. R.; SILVA, F. R. da; FALEIRO, F. G.; JUNQUEIRA, N. T. V.; COSTA, A. M. |
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Afiliação: |
MARIA CRISTINA ROCHA CORDEIRO, CTAA; FELIPE RODRIGUES DA SILVA, CNPTIA; FABIO GELAPE FALEIRO, CPAC; NILTON TADEU VILELA JUNQUEIRA, CPAC; ANA MARIA COSTA, CPAC. |
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Título: |
Towards an improved vita fruit (Passiflora tenuifila BRS VT): functional properties basis for a better post-harvest. |
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Ano de publicação: |
2024 |
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Fonte/Imprenta: |
Genetics and Molecular Research, v. 23, n. 3, gmr2365, 2024. |
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ISSN: |
1676-5680 |
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DOI: |
http://dx.doi.org/10.4238/gmr2365 |
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Idioma: |
Inglês |
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Conteúdo: |
ABSTRACT. Brazil is a center of diversity for the genus Passiflora. Passiflora tenuifila, Killip is a wild species popularly called garlic passion fruit. It has nutritional and functional properties as anti-oxidant, anti-inflammatory, anxiolytic and anti-convulsant. These properties are mainly associated with phenolic compounds, flavonoids, bioactive amines, carotenoids, anthocyanins and vitamin C present in various parts of the plant. In order to identify genes related to the biosynthesis of these compounds responsible for nutritional and functional properties and to the ripening of the fruit we have described the seeds and arils P. tenuifila transcriptome at two different developmental stages. We found the presence of several genes related to different biosynthetic pathways of secondary compounds, in addition to genes related to the Myb transcription factor and the cytochrome P450 enzyme, among others. We found three genes that can be used as reference genes. We have validated the gene expression levels of 4 genes at different stages of fruit ripening by qPCR: (i) caffeic acido-methyltransferase, (ii) leucoanthocyanidin reductase, (iii) ACC synthase and (iv) 4-coumarate-CoA ligase. This is the first report of transcriptome analysis of P. tenuifila. |
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Palavras-Chave: |
Alho maracujá; Aminas; Ansiolítico; Anticonvulsivante; Bioativo; Compostos fenólicos; Differential expression; Expressão diferencial; Garlic passion fruit; Maracujá-alho; Passiflora tenuifila; Pós colheita; QPCR; Transcriptoma. |
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Thesagro: |
Antiinflamatório; Antioxidante; Antocianina; Carotenóide; Flavonóide; Maracujá; Vitamina C. |
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Thesaurus Nal: |
Garlic; Passion fruits; Quantitative polymerase chain reaction; Transcriptome. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
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024 7 $ahttp://dx.doi.org/10.4238/gmr2365$2DOI
100 1 $aCORDEIRO, M. C. R.
245 $aTowards an improved vita fruit (Passiflora tenuifila BRS VT)$bfunctional properties basis for a better post-harvest.$h[electronic resource]
260 $c2024
520 $aABSTRACT. Brazil is a center of diversity for the genus Passiflora. Passiflora tenuifila, Killip is a wild species popularly called garlic passion fruit. It has nutritional and functional properties as anti-oxidant, anti-inflammatory, anxiolytic and anti-convulsant. These properties are mainly associated with phenolic compounds, flavonoids, bioactive amines, carotenoids, anthocyanins and vitamin C present in various parts of the plant. In order to identify genes related to the biosynthesis of these compounds responsible for nutritional and functional properties and to the ripening of the fruit we have described the seeds and arils P. tenuifila transcriptome at two different developmental stages. We found the presence of several genes related to different biosynthetic pathways of secondary compounds, in addition to genes related to the Myb transcription factor and the cytochrome P450 enzyme, among others. We found three genes that can be used as reference genes. We have validated the gene expression levels of 4 genes at different stages of fruit ripening by qPCR: (i) caffeic acido-methyltransferase, (ii) leucoanthocyanidin reductase, (iii) ACC synthase and (iv) 4-coumarate-CoA ligase. This is the first report of transcriptome analysis of P. tenuifila.
650 $aGarlic
650 $aPassion fruits
650 $aQuantitative polymerase chain reaction
650 $aTranscriptome
650 $aAntiinflamatório
650 $aAntioxidante
650 $aAntocianina
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650 $aFlavonóide
650 $aMaracujá
650 $aVitamina C
653 $aAlho maracujá
653 $aAminas
653 $aAnsiolítico
653 $aAnticonvulsivante
653 $aBioativo
653 $aCompostos fenólicos
653 $aDifferential expression
653 $aExpressão diferencial
653 $aGarlic passion fruit
653 $aMaracujá-alho
653 $aPassiflora tenuifila
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653 $aTranscriptoma
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700 1 $aJUNQUEIRA, N. T. V.
700 1 $aCOSTA, A. M.
773 $tGenetics and Molecular Research$gv. 23, n. 3, gmr2365, 2024.
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Embrapa Agricultura Digital (CNPTIA) |
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| 1. |  | ROÇA, R. de O.; VEIGA, N.; SILVA NETO, P. B. da; CERVI, R. C. Características sensoriais de carne defumada de capivara. Pesquisa Agropecuária Brasileira, Brasília, DF, v. 34, n. 3, p. 487-92, mar. 1999 Notas Científicas. Título em inglês: Sensorial characteristics of smoked meat of capybara.| Biblioteca(s): Embrapa Unidades Centrais. |
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