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Registro Completo |
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Biblioteca(s): |
Embrapa Meio-Norte. |
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Data corrente: |
19/01/2009 |
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Data da última atualização: |
24/07/2023 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
KOBAYASHI, A. K.; DIAZ TRUJILLO, C.; LEE, T. van der; ZWIERS, L.-H.; PAIVA, L. V.; SOUZA JUNIOR, M. T.; KEMA, G. H. J. |
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Afiliação: |
ADILSON KENJI KOBAYASHI, CPAMN; CAUCASELLA DIAZ TRUJILLO, PLANT RESEARCH INTERNATIONAL; THEO VAN DER LEE; LUTE-HARM ZWIERS; LUCIANO V. PAIVA, FEDERAL UNIVERSITY OF LAVRAS; MANOEL TEIXEIRA SOUZA JUNIOR, EMBRAPA LABEX EUROPE; GERT H. J. KEMA, PLANT RESEARCH INTERNATIONAL. |
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Título: |
Generation of transgenic Mycosphaerella fijiensis expressing reporter genes: tools for pathogenicity and mating studies. |
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Ano de publicação: |
2008 |
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Fonte/Imprenta: |
In: INTERNATIONAL MYCOSPHAERELLA AND STAGONOSPORA SYMPOSIUM, 7., 2008. Ascona, Switzerland. Program, Presentations, Abstracts. Ascona, Switzerland, 2008. |
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Idioma: |
Inglês |
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Conteúdo: |
Mycosphaerella fijiensis, the causal agent of black leaf streak disease is the most devastating pathogen of banana and plantains. Detailed studies on the plant pathogen interaction as well as mating behavior could be improved by the use of non-destructive reporter gene assays. M. fijiensis isolates from different global populations and opposite mating types, CIRAD86 (Mat1-1) from Cameroon and CIRAD139A (Mat1-2) from Colombia, were selected for our studies. In order to generate transgenic M. fijiensis strains, two gene constructs carrying either reporter genes gfp (green fluorescent protein) or dsred (Discosoma sp. red fluorescent protein) driven by the constitutive promoter PtoxA were used. Both constructs also carried the hph gene for resistance to the antibiotic hygromycin as selective marker. Transformation procedures mediated by Agrobacterium tumefaciens strain LBA1100 were carried out using macerated mycelium from 3-week-old cultures of CIRAD86 and CIRAD139A. After the cocultivation period, the cultures were transferred to selective medium containing 30 mg/l hygromycin. Transgenic events were identified by fluorescent microscopy observations after 2-3 weeks. In this part of the work, we were able to generate transgenic strains from both isolates expressing either reporter genes, namely CIRAD86::GFP, CIRAD86::DsRed, CIRAD139A::GFP and CIRAD139A::DsRed. Simultaneously, pathogenicity validation screens and mating assays using in vitro leaf fragments are also being conducted in order to characterize the different stages in the pathogenesis on banana. MenosMycosphaerella fijiensis, the causal agent of black leaf streak disease is the most devastating pathogen of banana and plantains. Detailed studies on the plant pathogen interaction as well as mating behavior could be improved by the use of non-destructive reporter gene assays. M. fijiensis isolates from different global populations and opposite mating types, CIRAD86 (Mat1-1) from Cameroon and CIRAD139A (Mat1-2) from Colombia, were selected for our studies. In order to generate transgenic M. fijiensis strains, two gene constructs carrying either reporter genes gfp (green fluorescent protein) or dsred (Discosoma sp. red fluorescent protein) driven by the constitutive promoter PtoxA were used. Both constructs also carried the hph gene for resistance to the antibiotic hygromycin as selective marker. Transformation procedures mediated by Agrobacterium tumefaciens strain LBA1100 were carried out using macerated mycelium from 3-week-old cultures of CIRAD86 and CIRAD139A. After the cocultivation period, the cultures were transferred to selective medium containing 30 mg/l hygromycin. Transgenic events were identified by fluorescent microscopy observations after 2-3 weeks. In this part of the work, we were able to generate transgenic strains from both isolates expressing either reporter genes, namely CIRAD86::GFP, CIRAD86::DsRed, CIRAD139A::GFP and CIRAD139A::DsRed. Simultaneously, pathogenicity validation screens and mating assays using in vitro leaf fragments are also being conducte... Mostrar Tudo |
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Palavras-Chave: |
CIRAD139A; CIRAD86; DsRed; GFP. |
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Thesagro: |
Doença; Fungo. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/69938/1/GenerationTransgenic-22676.pdf
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Marc: |
LEADER 02408nam a2200253 a 4500
001 1069938
005 2023-07-24
008 2008 bl uuuu u00u1 u #d
100 1 $aKOBAYASHI, A. K.
245 $aGeneration of transgenic Mycosphaerella fijiensis expressing reporter genes$btools for pathogenicity and mating studies.$h[electronic resource]
260 $aIn: INTERNATIONAL MYCOSPHAERELLA AND STAGONOSPORA SYMPOSIUM, 7., 2008. Ascona, Switzerland. Program, Presentations, Abstracts. Ascona, Switzerland$c2008
520 $aMycosphaerella fijiensis, the causal agent of black leaf streak disease is the most devastating pathogen of banana and plantains. Detailed studies on the plant pathogen interaction as well as mating behavior could be improved by the use of non-destructive reporter gene assays. M. fijiensis isolates from different global populations and opposite mating types, CIRAD86 (Mat1-1) from Cameroon and CIRAD139A (Mat1-2) from Colombia, were selected for our studies. In order to generate transgenic M. fijiensis strains, two gene constructs carrying either reporter genes gfp (green fluorescent protein) or dsred (Discosoma sp. red fluorescent protein) driven by the constitutive promoter PtoxA were used. Both constructs also carried the hph gene for resistance to the antibiotic hygromycin as selective marker. Transformation procedures mediated by Agrobacterium tumefaciens strain LBA1100 were carried out using macerated mycelium from 3-week-old cultures of CIRAD86 and CIRAD139A. After the cocultivation period, the cultures were transferred to selective medium containing 30 mg/l hygromycin. Transgenic events were identified by fluorescent microscopy observations after 2-3 weeks. In this part of the work, we were able to generate transgenic strains from both isolates expressing either reporter genes, namely CIRAD86::GFP, CIRAD86::DsRed, CIRAD139A::GFP and CIRAD139A::DsRed. Simultaneously, pathogenicity validation screens and mating assays using in vitro leaf fragments are also being conducted in order to characterize the different stages in the pathogenesis on banana.
650 $aDoença
650 $aFungo
653 $aCIRAD139A
653 $aCIRAD86
653 $aDsRed
653 $aGFP
700 1 $aDIAZ TRUJILLO, C.
700 1 $aLEE, T. van der
700 1 $aZWIERS, L.-H.
700 1 $aPAIVA, L. V.
700 1 $aSOUZA JUNIOR, M. T.
700 1 $aKEMA, G. H. J.
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Registro original: |
Embrapa Meio-Norte (CPAMN) |
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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: |
18/05/2023 |
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Data da última atualização: |
11/12/2023 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
CHAVES, A. C. S. D.; TEIXEIRA, N. S.; HIDALGO CHÁVEZ, D. W.; ROSENTHAL, A.; DELIZA, R. |
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Afiliação: |
ANA CAROLINA SAMPAIO DORIA CHAVES, CTAA; NATALI SILVA TEIXEIRA, UFRRJ; DAVY WILLIAM HIDALGO CHÁVEZ, UFRRJ; AMAURI ROSENTHAL, CTAA; ROSIRES DELIZA, CTAA. |
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Título: |
Vegan ice cream made with fava bean protein: melting rate and hardness. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
In: CONFERÊNCIA INTERNACIONAL DE PROTEÍNAS E COLOIDES ALIMENTARES,9., 2023, Rio de Janeiro. Anais... Campinas, Galoá, 2023. |
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Idioma: |
Inglês |
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Notas: |
Poster 157594. Eixo temático: novos processos e ingredientes. CIPCA. |
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Conteúdo: |
The demand for vegan foods is increasing in the last years all over the world, and simultaneously protein-enriched products have boosted in the food market. This trend stimulates the expansion of new plant-based protein products in various food categories such as ice cream. However, it is necessary to study the impact on physical characteristics taking in account the ingredient replacement in the new product. The aim of this study was to evaluate an ice cream with different concentrations of fava bean protein in order to optimize its physical characteristics, such as melting rate and hardness. The mixture design methodology was performed to define the formulation through the simultaneous optimization of three ingredients of the ice cream mix. Therefore, eight formulations were prepared using different fava bean protein concentration (8.5% - 20%), açaí preparation (25% - 40%) and coconut oil (5% - 10%). The formulation was integrated with emulsifier, stabilizer and water. The melting rate was analyzed for 120 minutes (it was measured the height of ice cream ball or block). The hardness (N) was measured using a texturometer. The developed ice cream presented higher melting resistance and, regardless of the formulation, the dripping starting only after 60 minutes of testing. Significant (p ? 0.05) variation in melting rate (relative height) of vegan ice cream with fava bean protein was recorded with vary in content of fava bean protein in the product. Maximum relative height of 81.4 ± 3.25% (p ? 0.05) was achieved with the addition of 20% protein to the ice cream (low melting rate) and least relative height of 38.1 ± 3.39% (p ? 0.05) was observed when 8.5% of fava bean protein added (high melting rate). However, all formulations showed similar melting pattern, with firm and stable structure of the ice cream ball. This could be explained by the formation of a protein network with the ability of absorbing water molecules leading to a more stable structure, which results in a higher resistance to melt. The instrumental hardness (N) varied between 1.9 and 20.9 N, (p ? 0.05) upon increasing the protein content from 8.5 to 20%. In general, the increasing of protein content in the ice cream led to low melting rates and high hardness (N), these results could possibly influence negatively ice cream sensory characteristics. Therefore, the formulation containing 8.5% protein concentrate, which showed a gradual decrease in height over time and a softer texture (hardness = 1.9 N), seemed to be more appropriate for the product development, but it will be confirmed by sensory studies. The study suggests that ice cream made with concentrated protein of fava bean may be a promising alternative to vegan formulation, with desirable physical characteristics and high nutritional value. MenosThe demand for vegan foods is increasing in the last years all over the world, and simultaneously protein-enriched products have boosted in the food market. This trend stimulates the expansion of new plant-based protein products in various food categories such as ice cream. However, it is necessary to study the impact on physical characteristics taking in account the ingredient replacement in the new product. The aim of this study was to evaluate an ice cream with different concentrations of fava bean protein in order to optimize its physical characteristics, such as melting rate and hardness. The mixture design methodology was performed to define the formulation through the simultaneous optimization of three ingredients of the ice cream mix. Therefore, eight formulations were prepared using different fava bean protein concentration (8.5% - 20%), açaí preparation (25% - 40%) and coconut oil (5% - 10%). The formulation was integrated with emulsifier, stabilizer and water. The melting rate was analyzed for 120 minutes (it was measured the height of ice cream ball or block). The hardness (N) was measured using a texturometer. The developed ice cream presented higher melting resistance and, regardless of the formulation, the dripping starting only after 60 minutes of testing. Significant (p ? 0.05) variation in melting rate (relative height) of vegan ice cream with fava bean protein was recorded with vary in content of fava bean protein in the product. Maximum relative height of... Mostrar Tudo |
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Palavras-Chave: |
Fava bean concentrate; Melting rate; VEGAN; Vegan ice cream. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 03579nam a2200217 a 4500
001 2153821
005 2023-12-11
008 2023 bl uuuu u00u1 u #d
100 1 $aCHAVES, A. C. S. D.
245 $aVegan ice cream made with fava bean protein$bmelting rate and hardness.$h[electronic resource]
260 $aIn: CONFERÊNCIA INTERNACIONAL DE PROTEÍNAS E COLOIDES ALIMENTARES,9., 2023, Rio de Janeiro. Anais... Campinas, Galoá$c2023
500 $aPoster 157594. Eixo temático: novos processos e ingredientes. CIPCA.
520 $aThe demand for vegan foods is increasing in the last years all over the world, and simultaneously protein-enriched products have boosted in the food market. This trend stimulates the expansion of new plant-based protein products in various food categories such as ice cream. However, it is necessary to study the impact on physical characteristics taking in account the ingredient replacement in the new product. The aim of this study was to evaluate an ice cream with different concentrations of fava bean protein in order to optimize its physical characteristics, such as melting rate and hardness. The mixture design methodology was performed to define the formulation through the simultaneous optimization of three ingredients of the ice cream mix. Therefore, eight formulations were prepared using different fava bean protein concentration (8.5% - 20%), açaí preparation (25% - 40%) and coconut oil (5% - 10%). The formulation was integrated with emulsifier, stabilizer and water. The melting rate was analyzed for 120 minutes (it was measured the height of ice cream ball or block). The hardness (N) was measured using a texturometer. The developed ice cream presented higher melting resistance and, regardless of the formulation, the dripping starting only after 60 minutes of testing. Significant (p ? 0.05) variation in melting rate (relative height) of vegan ice cream with fava bean protein was recorded with vary in content of fava bean protein in the product. Maximum relative height of 81.4 ± 3.25% (p ? 0.05) was achieved with the addition of 20% protein to the ice cream (low melting rate) and least relative height of 38.1 ± 3.39% (p ? 0.05) was observed when 8.5% of fava bean protein added (high melting rate). However, all formulations showed similar melting pattern, with firm and stable structure of the ice cream ball. This could be explained by the formation of a protein network with the ability of absorbing water molecules leading to a more stable structure, which results in a higher resistance to melt. The instrumental hardness (N) varied between 1.9 and 20.9 N, (p ? 0.05) upon increasing the protein content from 8.5 to 20%. In general, the increasing of protein content in the ice cream led to low melting rates and high hardness (N), these results could possibly influence negatively ice cream sensory characteristics. Therefore, the formulation containing 8.5% protein concentrate, which showed a gradual decrease in height over time and a softer texture (hardness = 1.9 N), seemed to be more appropriate for the product development, but it will be confirmed by sensory studies. The study suggests that ice cream made with concentrated protein of fava bean may be a promising alternative to vegan formulation, with desirable physical characteristics and high nutritional value.
653 $aFava bean concentrate
653 $aMelting rate
653 $aVEGAN
653 $aVegan ice cream
700 1 $aTEIXEIRA, N. S.
700 1 $aHIDALGO CHÁVEZ, D. W.
700 1 $aROSENTHAL, A.
700 1 $aDELIZA, R.
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