| |
|
|
 | Acesso ao texto completo restrito à biblioteca da Embrapa Agricultura Digital. Para informações adicionais entre em contato com cnptia.biblioteca@embrapa.br. |
|
Registro Completo |
|
Biblioteca(s): |
Embrapa Agricultura Digital. |
|
Data corrente: |
26/12/2012 |
|
Data da última atualização: |
08/01/2020 |
|
Tipo da produção científica: |
Resumo em Anais de Congresso |
|
Autoria: |
NESHICH, I. A. P.; MORAES, F. de; SALIM, J. A.; MAZONI, I.; JARDINE, J. G.; NESHICH, G. |
|
Afiliação: |
IZABELLA A. P. NESHICH, Estagiária CNPTIA; FÁBIO DE MORAES, Estagiário CNPTIA, IB/Unicamp; JOSÉ A. SALIM, Estagiário CNPTIA; IVAN MAZONI, CNPTIA; JOSÉ GILBERTO JARDINE, CNPTIA; GORAN NESHICH, CNPTIA. |
|
Título: |
Size matters: surface hydrophobicity index (SHI) describes the impact of the size of interface area on oligomerization driven by hydrophobic effect. |
|
Ano de publicação: |
2012 |
|
Fonte/Imprenta: |
In: ANNUAL INTERNATIONAL CONFERENCE ON INTELLIGENT SYSTEMS FOR MOLECULAR BIOLOGY; STRUCTURAL BIOINFORMATICS AND COMPUTATIONAL BIOPHYSICS MEETING, 8., 2012, Long Beach, California. Abstracts... California: ISMB, 2012. |
|
Páginas: |
Não paginado. |
|
Idioma: |
Inglês |
|
Notas: |
3Dsig 2012. |
|
Conteúdo: |
We present an extensive study of protein-protein interfaces in a non-redundant dataset (DS95) containing 6.931 PDB chains which highlights the relationship between hydrophobic effect and oligomerization of proteins by using a newly defined Surface Hydrophobicity Index (SHI). We found that 92% of all DS95 chains have their interface more hydrophobic than the rest of a solvent-exposed surface. |
|
Palavras-Chave: |
Hidrofobicidade de superfície. |
|
Thesagro: |
Proteína. |
|
Thesaurus Nal: |
Hydrophobicity; Proteins. |
|
Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
|
Marc: |
LEADER 01320nam a2200241 a 4500
001 1943481
005 2020-01-08
008 2012 bl uuuu u00u1 u #d
100 1 $aNESHICH, I. A. P.
245 $aSize matters$bsurface hydrophobicity index (SHI) describes the impact of the size of interface area on oligomerization driven by hydrophobic effect.$h[electronic resource]
260 $aIn: ANNUAL INTERNATIONAL CONFERENCE ON INTELLIGENT SYSTEMS FOR MOLECULAR BIOLOGY; STRUCTURAL BIOINFORMATICS AND COMPUTATIONAL BIOPHYSICS MEETING, 8., 2012, Long Beach, California. Abstracts... California: ISMB$c2012
300 $aNão paginado.
500 $a3Dsig 2012.
520 $aWe present an extensive study of protein-protein interfaces in a non-redundant dataset (DS95) containing 6.931 PDB chains which highlights the relationship between hydrophobic effect and oligomerization of proteins by using a newly defined Surface Hydrophobicity Index (SHI). We found that 92% of all DS95 chains have their interface more hydrophobic than the rest of a solvent-exposed surface.
650 $aHydrophobicity
650 $aProteins
650 $aProteína
653 $aHidrofobicidade de superfície
700 1 $aMORAES, F. de
700 1 $aSALIM, J. A.
700 1 $aMAZONI, I.
700 1 $aJARDINE, J. G.
700 1 $aNESHICH, G.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Agricultura Digital (CNPTIA) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
|
| Acesso ao texto completo restrito à biblioteca da Embrapa Semiárido. Para informações adicionais entre em contato com cpatsa.biblioteca@embrapa.br. |
Registro Completo
|
Biblioteca(s): |
Embrapa Semiárido. |
|
Data corrente: |
16/07/2020 |
|
Data da última atualização: |
16/07/2020 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Circulação/Nível: |
A - 1 |
|
Autoria: |
SILVA, G. de S.; BORGES, G. da S. C.; CASTRO, C. D. P. da C.; AIDAR, S. de T.; BIASOTO, A. C. T.; FREITAS, S. T. de; RYBKA, A. C. P.; CARDARELLI, H. R. |
|
Afiliação: |
Graciete de Souza Silva; Graciele da Silva Campelo Borges; CLIVIA DANUBIA PINHO DA C CASTRO, CPATSA; SAULO DE TARSO AIDAR, CPATSA; ALINE TELLES BIASOTO MARQUES, CPATSA; SERGIO TONETTO DE FREITAS, CPATSA; ANA CECILIA POLONI RYBKA, CPATSA; Haíssa Roberta Cardarelli. |
|
Título: |
Physicochemical quality, bioactive compounds and in vitro antioxidant activity of a new variety of passion fruit cv. BRS Sertão Forte (Passiflora cincinnata Mast.) from Brazilian Semiarid region. |
|
Ano de publicação: |
2020 |
|
Fonte/Imprenta: |
Scientia Horticulturae, v. 272, Oct, 2020. |
|
DOI: |
https://doi.org/10.1016/j.scienta.2020.109595 |
|
Idioma: |
Inglês |
|
Conteúdo: |
Passiflora cincinnata Mast cv. BRS Sertão Forte is a cultivar resultant from the genetic improvement of the species Passiflora cincinnata, popularly known as maracujá-da-Caatinga, which presents higher field yield and pulp productivity compared to the native plant and may represent an alternative to the exotic fruit market, intended for in natura consumption or industrialization. Thus, this study characterized the physicochemical composition and accessed the phenolic compounds profile and the antioxidant potential of these fruits in different suitable for consumption ripening stages. The mature pulps had a higher content of ascorbic acid (17.67 mg 100 g−1 ), sugars (3.16 %), β-carotene (16.62 μg 100 g−1) and total flavonoids (155.62 mg 100 g−1). Mineral contents like K (413.34 mg 100 g−1) in mature pulps and Ca (40.59 mg 100 g−1) in pulps with intermediate maturation stood out. The major phenolics in the pulps are isoquercetin (32.25 μg g−1) and caftaric acid (7.5 μg g−1) with higher content in intermediate maturing pulps, and rutin (7.46 μg g−1 ) with higher content in the mature pulps. These bioactive compounds contribute to the antioxidant activity observed in the ORAC, DPPH and FRAP assays. It is concluded that, when compared to other Passiflora species, the passion fruit 'BRS Sertão Forte' is a fruit with distinct mineral contents such as K and Ca and bioactive compounds, and it has promising potential for cultivation in semiarid regions. MenosPassiflora cincinnata Mast cv. BRS Sertão Forte is a cultivar resultant from the genetic improvement of the species Passiflora cincinnata, popularly known as maracujá-da-Caatinga, which presents higher field yield and pulp productivity compared to the native plant and may represent an alternative to the exotic fruit market, intended for in natura consumption or industrialization. Thus, this study characterized the physicochemical composition and accessed the phenolic compounds profile and the antioxidant potential of these fruits in different suitable for consumption ripening stages. The mature pulps had a higher content of ascorbic acid (17.67 mg 100 g−1 ), sugars (3.16 %), β-carotene (16.62 μg 100 g−1) and total flavonoids (155.62 mg 100 g−1). Mineral contents like K (413.34 mg 100 g−1) in mature pulps and Ca (40.59 mg 100 g−1) in pulps with intermediate maturation stood out. The major phenolics in the pulps are isoquercetin (32.25 μg g−1) and caftaric acid (7.5 μg g−1) with higher content in intermediate maturing pulps, and rutin (7.46 μg g−1 ) with higher content in the mature pulps. These bioactive compounds contribute to the antioxidant activity observed in the ORAC, DPPH and FRAP assays. It is concluded that, when compared to other Passiflora species, the passion fruit 'BRS Sertão Forte' is a fruit with distinct mineral contents such as K and Ca and bioactive compounds, and it has promising poten... Mostrar Tudo |
|
Palavras-Chave: |
BRS Sertão Forte; Compostos fenólicos; Maracujá do mato; Passiflora cincinnata; Semiárido. |
|
Thesagro: |
Maracujá; Melhoramento Genético Vegetal; Passiflora Edulis. |
|
Thesaurus NAL: |
Passion fruits. |
|
Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
|
Marc: |
LEADER 02646naa a2200325 a 4500
001 2123894
005 2020-07-16
008 2020 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.scienta.2020.109595$2DOI
100 1 $aSILVA, G. de S.
245 $aPhysicochemical quality, bioactive compounds and in vitro antioxidant activity of a new variety of passion fruit cv. BRS Sertão Forte (Passiflora cincinnata Mast.) from Brazilian Semiarid region.$h[electronic resource]
260 $c2020
520 $aPassiflora cincinnata Mast cv. BRS Sertão Forte is a cultivar resultant from the genetic improvement of the species Passiflora cincinnata, popularly known as maracujá-da-Caatinga, which presents higher field yield and pulp productivity compared to the native plant and may represent an alternative to the exotic fruit market, intended for in natura consumption or industrialization. Thus, this study characterized the physicochemical composition and accessed the phenolic compounds profile and the antioxidant potential of these fruits in different suitable for consumption ripening stages. The mature pulps had a higher content of ascorbic acid (17.67 mg 100 g−1 ), sugars (3.16 %), β-carotene (16.62 μg 100 g−1) and total flavonoids (155.62 mg 100 g−1). Mineral contents like K (413.34 mg 100 g−1) in mature pulps and Ca (40.59 mg 100 g−1) in pulps with intermediate maturation stood out. The major phenolics in the pulps are isoquercetin (32.25 μg g−1) and caftaric acid (7.5 μg g−1) with higher content in intermediate maturing pulps, and rutin (7.46 μg g−1 ) with higher content in the mature pulps. These bioactive compounds contribute to the antioxidant activity observed in the ORAC, DPPH and FRAP assays. It is concluded that, when compared to other Passiflora species, the passion fruit 'BRS Sertão Forte' is a fruit with distinct mineral contents such as K and Ca and bioactive compounds, and it has promising potential for cultivation in semiarid regions.
650 $aPassion fruits
650 $aMaracujá
650 $aMelhoramento Genético Vegetal
650 $aPassiflora Edulis
653 $aBRS Sertão Forte
653 $aCompostos fenólicos
653 $aMaracujá do mato
653 $aPassiflora cincinnata
653 $aSemiárido
700 1 $aBORGES, G. da S. C.
700 1 $aCASTRO, C. D. P. da C.
700 1 $aAIDAR, S. de T.
700 1 $aBIASOTO, A. C. T.
700 1 $aFREITAS, S. T. de
700 1 $aRYBKA, A. C. P.
700 1 $aCARDARELLI, H. R.
773 $tScientia Horticulturae$gv. 272, Oct, 2020.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Semiárido (CPATSA) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
| Nenhum registro encontrado para a expressão de busca informada. |
|
|
