| |
|
|
|
Registro Completo |
|
Biblioteca(s): |
Embrapa Agrobiologia; Embrapa Unidades Centrais. |
|
Data corrente: |
28/05/2019 |
|
Data da última atualização: |
05/09/2019 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Autoria: |
VERGARA, C.; ARAUJO, K. E. C.; SOUZA, S. R. de; SCHULTZ, N.; SAGGIN JUNIOR, O. J.; SPERANDIO, M. V. L.; ZILLI, J. E. |
|
Afiliação: |
Carlos Vergara; Karla Emanuelle Campos Araujo; Sônia Regina de Souza; Nivaldo Schultz; ORIVALDO JOSE SAGGIN JUNIOR, CNPAB; Marcus Vinícius Loss Sperandio; JERRI EDSON ZILLI, CNPAB. |
|
Título: |
Plant-mycorrhizal fungi interaction and response to inoculation with different growth-promoting fungi. |
|
Ano de publicação: |
2019 |
|
Fonte/Imprenta: |
Pesquisa Agropecuária Brasileira, v. 54, e25140, 2019. |
|
Idioma: |
Inglês
Português |
|
Notas: |
Título em português: Interação da planta com fungo micorrízico e sua resposta à inoculação com diferentes fungos promotores de crescimento |
|
Conteúdo: |
The symbiotic interaction between arbuscular mycorrhizal fungi (AMF) and 70?90% of the plant species is largely studied, but ectomycorrhizal fungi, Piriformospora indica, Trichoderma sp., and dark septate endophytes (DSE), also establish beneficial interactions with plants. Despite this, the joint discussion on the biochemical, physiological, and molecular aspects of nutrient transfer, mainly from the extraradical mycelium (ERM) to the plant, is still limited. The objective of this review is to present biochemical, physiological, and molecular approaches to the plant-AMF interaction, as well as to analyze the response of plants to inoculations with different growthpromoting fungi. Here, are highlighted the characteristics of the H+-ATPases and of the transporters of NH4 + and H2PO4 - involved in the absorption of phosphorus and nitrogen by the soil through the ERM of the AMF, besides the biochemical aspects of the metabolism of both nutrients in the ERM and their translocations from the ERM to the intraradical mycelium and to the host plant. Finally, the nitrogen fertilizer recovery efficiency in plants inoculated with AMF, Trichoderma sp., P. indica, and DSE fungi is presented. By examining, together, the biochemical, physiological, and molecular aspects of the plant-AMF interaction and the nitrogen fertilizer recovery efficiency in inoculated plants, it is possible to conclude that a low-input agriculture could be achieved with the use of these fungi in agrosystems. |
|
Palavras-Chave: |
Dark septate fungi; Fungos endofíticos dark septate; H+-ATPases; Nutrient transporters; Transportadores de nutrientes. |
|
Thesagro: |
Arginina; Trichoderma Harzianum. |
|
Thesaurus Nal: |
arginine; Piriformospora indica. |
|
Categoria do assunto: |
--
S Ciências Biológicas |
|
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/197790/1/Plant-mycorrhizal-fungi.pdf
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/201630/1/errata.pdf
|
|
Marc: |
LEADER 02573naa a2200313 a 4500
001 2109368
005 2019-09-05
008 2019 bl uuuu u00u1 u #d
100 1 $aVERGARA, C.
245 $aPlant-mycorrhizal fungi interaction and response to inoculation with different growth-promoting fungi.$h[electronic resource]
260 $c2019
500 $aTítulo em português: Interação da planta com fungo micorrízico e sua resposta à inoculação com diferentes fungos promotores de crescimento
520 $aThe symbiotic interaction between arbuscular mycorrhizal fungi (AMF) and 70?90% of the plant species is largely studied, but ectomycorrhizal fungi, Piriformospora indica, Trichoderma sp., and dark septate endophytes (DSE), also establish beneficial interactions with plants. Despite this, the joint discussion on the biochemical, physiological, and molecular aspects of nutrient transfer, mainly from the extraradical mycelium (ERM) to the plant, is still limited. The objective of this review is to present biochemical, physiological, and molecular approaches to the plant-AMF interaction, as well as to analyze the response of plants to inoculations with different growthpromoting fungi. Here, are highlighted the characteristics of the H+-ATPases and of the transporters of NH4 + and H2PO4 - involved in the absorption of phosphorus and nitrogen by the soil through the ERM of the AMF, besides the biochemical aspects of the metabolism of both nutrients in the ERM and their translocations from the ERM to the intraradical mycelium and to the host plant. Finally, the nitrogen fertilizer recovery efficiency in plants inoculated with AMF, Trichoderma sp., P. indica, and DSE fungi is presented. By examining, together, the biochemical, physiological, and molecular aspects of the plant-AMF interaction and the nitrogen fertilizer recovery efficiency in inoculated plants, it is possible to conclude that a low-input agriculture could be achieved with the use of these fungi in agrosystems.
650 $aarginine
650 $aPiriformospora indica
650 $aArginina
650 $aTrichoderma Harzianum
653 $aDark septate fungi
653 $aFungos endofíticos dark septate
653 $aH+-ATPases
653 $aNutrient transporters
653 $aTransportadores de nutrientes
700 1 $aARAUJO, K. E. C.
700 1 $aSOUZA, S. R. de
700 1 $aSCHULTZ, N.
700 1 $aSAGGIN JUNIOR, O. J.
700 1 $aSPERANDIO, M. V. L.
700 1 $aZILLI, J. E.
773 $tPesquisa Agropecuária Brasileira$gv. 54, e25140, 2019.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Unidades Centrais (AI-SEDE) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
|
 | 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
|
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
|
Data corrente: |
13/06/2023 |
|
Data da última atualização: |
13/06/2023 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Circulação/Nível: |
A - 2 |
|
Autoria: |
MAGALHÃES, T. L. S.; SILVA, B. P. DA; GRANCIERI, M.; LÚCIO, H. G.; TOLEDO, R. C. L.; BARRA, R. R. S.; CARVALHO, C. W. P. de; MARTINO, H. S. D. |
|
Afiliação: |
THAUANA LORENA SILVA MAGALHÃES, UFV; BÁRBARA PEREIRA DA SILVA, UFV; MARIANA GRANCIERI, UFV; HAIRA GUEDES LÚCIO, UFV; RENATA CELI LOPES TOLEDO, UFV; ROBERTA RIBEIRO SILVA BARRA, UNIFAL-MG; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; HÉRCIA STAMPINI DUARTE MARTINO, UFPI. |
|
Título: |
Germinated and non-germinated cooked whole millet (Pennisetum glaucum (L.) R. Br.) flours show a promising effect on protein quality, biochemical profile and intestinal health in vivo. |
|
Ano de publicação: |
2023 |
|
Fonte/Imprenta: |
Food & Function, 2023. |
|
DOI: |
0.1039/d2fo02915d |
|
Idioma: |
Inglês |
|
Notas: |
paper. |
|
Conteúdo: |
Millet is a promising cereal with high amounts of dietary fibre and protein, and in addition, bioactive compounds with health-promoting functional properties. This study aimed to evaluate the effect of germinated and cooked whole millet flour (Pennisetum glaucum (L.) R. Br.) on protein quality, biochemical profile and intestinal health in vivo. Thirty-two male Wistar rats (21 days old) were separated into four groups, which received a casein control diet (CC; n = 8), a free protein diet (aproteic; n = 8) and two treatment diets: non-germinated millet (NM; n = 8) and germinated millet (GM; n = 8) for 29 days. The whole millet flours presented an adequate essential amino acid profile, except for lysine. The GM group presented a higher protein efficiency ratio and net protein ratio compared to the NM group. Weight gain, Lee index, and food efficiency ratio were lower in the treatment groups, compared to the control group. The GM group had lower plasma glucose, uric acid, cholesterol, and faecal pH compared to the other groups. The treatment groups presented lower triglyceride levels, higher levels of acetic and propionic acids, a larger thickness and depth of the colonic crypts, and a higher expression of PepT1 genes than the CC group. In conclusion, the millet flours demonstrated potential for controlling controlling the lipid profile and biometric measurements. Additionally, the whole germinated millet flour provided better protein quality and improved intestinal morphology and functionality. These results indicate that the consumption of millet could be increased in human food, and considering its potential health benefits, it could be an alternative for dietary diversification, and germination is a good processing option. MenosMillet is a promising cereal with high amounts of dietary fibre and protein, and in addition, bioactive compounds with health-promoting functional properties. This study aimed to evaluate the effect of germinated and cooked whole millet flour (Pennisetum glaucum (L.) R. Br.) on protein quality, biochemical profile and intestinal health in vivo. Thirty-two male Wistar rats (21 days old) were separated into four groups, which received a casein control diet (CC; n = 8), a free protein diet (aproteic; n = 8) and two treatment diets: non-germinated millet (NM; n = 8) and germinated millet (GM; n = 8) for 29 days. The whole millet flours presented an adequate essential amino acid profile, except for lysine. The GM group presented a higher protein efficiency ratio and net protein ratio compared to the NM group. Weight gain, Lee index, and food efficiency ratio were lower in the treatment groups, compared to the control group. The GM group had lower plasma glucose, uric acid, cholesterol, and faecal pH compared to the other groups. The treatment groups presented lower triglyceride levels, higher levels of acetic and propionic acids, a larger thickness and depth of the colonic crypts, and a higher expression of PepT1 genes than the CC group. In conclusion, the millet flours demonstrated potential for controlling controlling the lipid profile and biometric measurements. Additionally, the whole germinated millet flour provided better protein quality and improved intestinal morphology a... Mostrar Tudo |
|
Palavras-Chave: |
Composto bioactivo; Farinha integral; Propriedade funcional. |
|
Thesagro: |
Cereal; Farinha; Fibra Vegetal; Germinação; Lipídio; Milheto; Processamento; Proteína; Saúde; Tecnologia de Alimento. |
|
Thesaurus NAL: |
Bioactive compounds; Cereal proteins; Dietary fiber; Food technology; Functional foods; Functional properties; Lipids; Millet flour. |
|
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
|
Marc: |
LEADER 03135naa a2200481 a 4500
001 2154402
005 2023-06-13
008 2023 bl uuuu u00u1 u #d
024 7 $a0.1039/d2fo02915d$2DOI
100 1 $aMAGALHÃES, T. L. S.
245 $aGerminated and non-germinated cooked whole millet (Pennisetum glaucum (L.) R. Br.) flours show a promising effect on protein quality, biochemical profile and intestinal health in vivo.$h[electronic resource]
260 $c2023
500 $apaper.
520 $aMillet is a promising cereal with high amounts of dietary fibre and protein, and in addition, bioactive compounds with health-promoting functional properties. This study aimed to evaluate the effect of germinated and cooked whole millet flour (Pennisetum glaucum (L.) R. Br.) on protein quality, biochemical profile and intestinal health in vivo. Thirty-two male Wistar rats (21 days old) were separated into four groups, which received a casein control diet (CC; n = 8), a free protein diet (aproteic; n = 8) and two treatment diets: non-germinated millet (NM; n = 8) and germinated millet (GM; n = 8) for 29 days. The whole millet flours presented an adequate essential amino acid profile, except for lysine. The GM group presented a higher protein efficiency ratio and net protein ratio compared to the NM group. Weight gain, Lee index, and food efficiency ratio were lower in the treatment groups, compared to the control group. The GM group had lower plasma glucose, uric acid, cholesterol, and faecal pH compared to the other groups. The treatment groups presented lower triglyceride levels, higher levels of acetic and propionic acids, a larger thickness and depth of the colonic crypts, and a higher expression of PepT1 genes than the CC group. In conclusion, the millet flours demonstrated potential for controlling controlling the lipid profile and biometric measurements. Additionally, the whole germinated millet flour provided better protein quality and improved intestinal morphology and functionality. These results indicate that the consumption of millet could be increased in human food, and considering its potential health benefits, it could be an alternative for dietary diversification, and germination is a good processing option.
650 $aBioactive compounds
650 $aCereal proteins
650 $aDietary fiber
650 $aFood technology
650 $aFunctional foods
650 $aFunctional properties
650 $aLipids
650 $aMillet flour
650 $aCereal
650 $aFarinha
650 $aFibra Vegetal
650 $aGerminação
650 $aLipídio
650 $aMilheto
650 $aProcessamento
650 $aProteína
650 $aSaúde
650 $aTecnologia de Alimento
653 $aComposto bioactivo
653 $aFarinha integral
653 $aPropriedade funcional
700 1 $aSILVA, B. P. DA
700 1 $aGRANCIERI, M.
700 1 $aLÚCIO, H. G.
700 1 $aTOLEDO, R. C. L.
700 1 $aBARRA, R. R. S.
700 1 $aCARVALHO, C. W. P. de
700 1 $aMARTINO, H. S. D.
773 $tFood & Function, 2023.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
| Expressão de busca inválida. Verifique!!! |
|
|
