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Registro Completo |
Biblioteca(s): |
Embrapa Hortaliças. |
Data corrente: |
14/05/2018 |
Data da última atualização: |
07/06/2019 |
Título: |
HORTALIÇAS EM REVISTA. Pimentas capsicum: uma história de sucesso na cadeia produtiva de hortaliças. |
Ano de publicação: |
2015 |
Fonte/Imprenta: |
Brasília, DF, Ano 4, n. 18, out./dez. 2015. |
ISSN: |
2359-3172 |
Idioma: |
Português |
Conteúdo: |
O programa de melhoramento genético de pimentas e pimentões (Capsicum) tem exercido um importante protagonismo nos caminhos que levam ao crescimento dessa diversidade, por meio de novos materiais genéticos desenvolvidos. Neste ano de 2016, quando a Embrapa Hortaliças completa 35 anos, as comemorações vão ser em dose dupla, com o Programa Capsicum compartilhando as velas do bolo, já que as suas atividades foram iniciadas no mesmo ano de 1981. A partir do estabelecimento do programa, foram desenvolvidos, validados, lançados e adotados pela cadeia produtiva de pimentas os híridos BRS Brasilândia, BRS Sarakura e a BRS Graça para agroindústria, e as cultivares BRS Mari(dedo de moça). BRS Moema (biquinho) e BRS Seriema (bode) para o segmento da agricultura familiar. O portifólio do programa foi, recentemente, enriquecido com mais duas novas cultivares: BRS Juruti e a BRS Nandaia, as primeiras do grupo Habanero que apresentam altos níveis de capsaicina (substância que confere o sabor picante), até então sem similar no mercado. Esses e outros pontos, que fazem parte da trajetória do Programa Capsicu, vão ser contados na matéria de capa desta edição apimentada Hortaliças em Revista. |
Palavras-Chave: |
Brazlândia Roxa; Embrapa Hortaliças. |
Thesagro: |
Batata Doce; Jiló; Melhoramento Genético Vegetal; Physalis spp; Pimenta; Praga; Tomate. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/176775/1/EDICAO-18i.pdf
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Marc: |
LEADER 01856nam a2200217 a 4500 001 2091408 005 2019-06-07 008 2015 bl uuuu u00u1 u #d 022 $a2359-3172 245 $aHORTALIÇAS EM REVISTA. Pimentas capsicum$buma história de sucesso na cadeia produtiva de hortaliças.$h[electronic resource] 260 $aBrasília, DF, Ano 4, n. 18, out./dez. 2015.$c2015 520 $aO programa de melhoramento genético de pimentas e pimentões (Capsicum) tem exercido um importante protagonismo nos caminhos que levam ao crescimento dessa diversidade, por meio de novos materiais genéticos desenvolvidos. Neste ano de 2016, quando a Embrapa Hortaliças completa 35 anos, as comemorações vão ser em dose dupla, com o Programa Capsicum compartilhando as velas do bolo, já que as suas atividades foram iniciadas no mesmo ano de 1981. A partir do estabelecimento do programa, foram desenvolvidos, validados, lançados e adotados pela cadeia produtiva de pimentas os híridos BRS Brasilândia, BRS Sarakura e a BRS Graça para agroindústria, e as cultivares BRS Mari(dedo de moça). BRS Moema (biquinho) e BRS Seriema (bode) para o segmento da agricultura familiar. O portifólio do programa foi, recentemente, enriquecido com mais duas novas cultivares: BRS Juruti e a BRS Nandaia, as primeiras do grupo Habanero que apresentam altos níveis de capsaicina (substância que confere o sabor picante), até então sem similar no mercado. Esses e outros pontos, que fazem parte da trajetória do Programa Capsicu, vão ser contados na matéria de capa desta edição apimentada Hortaliças em Revista. 650 $aBatata Doce 650 $aJiló 650 $aMelhoramento Genético Vegetal 650 $aPhysalis spp 650 $aPimenta 650 $aPraga 650 $aTomate 653 $aBrazlândia Roxa 653 $aEmbrapa Hortaliças
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Embrapa Hortaliças (CNPH) |
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Registro Completo
Biblioteca(s): |
Embrapa Semiárido. |
Data corrente: |
08/06/2020 |
Data da última atualização: |
12/06/2020 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 1 |
Autoria: |
CAMPESTRINI, L. H.; RASERA, G. B.; CAMARGO, A. C. de; FRANCHIN, M.; NANI, B. D.; ROSALEN, P. L.; CANNIATTI-BRAZACA, S. G.; BIASOTO, A. C. T.; SHAHIDIC, F.; ALENCAR, S. M. |
Afiliação: |
Luciano Henrique Campestrini; Gabriela Boscariol Rasera; Adriano Costa de Camargo; Marcelo Franchin; Bruno Dias Nani; Pedro Luiz Rosalen; Solange Guidolin Canniatti-Brazaca; ALINE TELLES BIASOTO MARQUES, CPATSA; Fereidoon Shahidic; Severino Matias Alencar. |
Título: |
Alkaline conditions better extract anti-inflammatory polysaccharides from winemaking by-products. |
Ano de publicação: |
2020 |
Fonte/Imprenta: |
Food Research International, v. 131, may 2020. |
DOI: |
https://doi.org/10.1016/j.foodres.2019.108532 |
Idioma: |
Inglês |
Conteúdo: |
Winemaking generates large amounts of by-products, a well recognized source of phenolic compounds. However, less attention has been paid to the polysaccharide-rich fraction (PRF) and effects of fractionation techniques on its potential bioactivity. Therefore, PRFs from Syrah and Tempranillo winemaking by-products were extracted under aqueous (neutral pH conditions), acidic and alkaline conditions. PRFs were screened for their monosaccharide composition, uronic acid content, homogeneity and molecular weight. Anti-inflammatory activity of PRFs were evaluated on stimulated RAW 264.7 macrophages. PRF obtained in water and/or under acidic conditions showed heterogeneous profiles. As like as in the others, a heterogeneous and complex profile was detected in extracts procured under alkaline conditions. A high content of uronic acid was found in aqueous extracts, thus indicating the presence of pectin. Pectin and hemicellulose were present in PRFs procured under acidic conditions. Alkaline conditions rendered extracts containing a complex mixture of monosaccharides, mainly xylose. This latter PRF was the only one exhibiting anti-inflammatory potential (at 100 ?g/mL) by reducing the release of TNF-? and activation of NF-?B in LPS-activated RAW 264.7 macrophages, with no effect on cell viability. Regardless of the grape variety, PRFs obtained under alkaline conditions were the best option to obtain bioactive polysaccharides with potential application as a source of anti-inflammatory compounds. A complex mixture of polymers may be responsible for the anti-inflammatory effects. Finally, according to results procured by NMR, it is possible to suggest that bioactive fractions are composed of a chain of ?-L-Araf-(1 ? 3) linked, ?-D-Xylp- (1 ? 4), ?-D-Glcp-(1 ? 4) linked, ?-D-GalpA-(1 ? 4), ?-D-Gal-(1 ? 2) forming possible RG I and RG II and xylan chains. MenosWinemaking generates large amounts of by-products, a well recognized source of phenolic compounds. However, less attention has been paid to the polysaccharide-rich fraction (PRF) and effects of fractionation techniques on its potential bioactivity. Therefore, PRFs from Syrah and Tempranillo winemaking by-products were extracted under aqueous (neutral pH conditions), acidic and alkaline conditions. PRFs were screened for their monosaccharide composition, uronic acid content, homogeneity and molecular weight. Anti-inflammatory activity of PRFs were evaluated on stimulated RAW 264.7 macrophages. PRF obtained in water and/or under acidic conditions showed heterogeneous profiles. As like as in the others, a heterogeneous and complex profile was detected in extracts procured under alkaline conditions. A high content of uronic acid was found in aqueous extracts, thus indicating the presence of pectin. Pectin and hemicellulose were present in PRFs procured under acidic conditions. Alkaline conditions rendered extracts containing a complex mixture of monosaccharides, mainly xylose. This latter PRF was the only one exhibiting anti-inflammatory potential (at 100 ?g/mL) by reducing the release of TNF-? and activation of NF-?B in LPS-activated RAW 264.7 macrophages, with no effect on cell viability. Regardless of the grape variety, PRFs obtained under alkaline conditions were the best option to obtain bioactive polysaccharides with potential application as a source of anti-inflammatory c... Mostrar Tudo |
Palavras-Chave: |
Atividade anti-inflamatória; Extração sequencial; Polissacarídeos; Vinificação. |
Thesagro: |
Pectina; Subproduto; Uva. |
Thesaurus NAL: |
Grapes; Polysaccharides. |
Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
Marc: |
LEADER 02892naa a2200349 a 4500 001 2123132 005 2020-06-12 008 2020 bl uuuu u00u1 u #d 024 7 $ahttps://doi.org/10.1016/j.foodres.2019.108532$2DOI 100 1 $aCAMPESTRINI, L. H. 245 $aAlkaline conditions better extract anti-inflammatory polysaccharides from winemaking by-products.$h[electronic resource] 260 $c2020 520 $aWinemaking generates large amounts of by-products, a well recognized source of phenolic compounds. However, less attention has been paid to the polysaccharide-rich fraction (PRF) and effects of fractionation techniques on its potential bioactivity. Therefore, PRFs from Syrah and Tempranillo winemaking by-products were extracted under aqueous (neutral pH conditions), acidic and alkaline conditions. PRFs were screened for their monosaccharide composition, uronic acid content, homogeneity and molecular weight. Anti-inflammatory activity of PRFs were evaluated on stimulated RAW 264.7 macrophages. PRF obtained in water and/or under acidic conditions showed heterogeneous profiles. As like as in the others, a heterogeneous and complex profile was detected in extracts procured under alkaline conditions. A high content of uronic acid was found in aqueous extracts, thus indicating the presence of pectin. Pectin and hemicellulose were present in PRFs procured under acidic conditions. Alkaline conditions rendered extracts containing a complex mixture of monosaccharides, mainly xylose. This latter PRF was the only one exhibiting anti-inflammatory potential (at 100 ?g/mL) by reducing the release of TNF-? and activation of NF-?B in LPS-activated RAW 264.7 macrophages, with no effect on cell viability. Regardless of the grape variety, PRFs obtained under alkaline conditions were the best option to obtain bioactive polysaccharides with potential application as a source of anti-inflammatory compounds. A complex mixture of polymers may be responsible for the anti-inflammatory effects. Finally, according to results procured by NMR, it is possible to suggest that bioactive fractions are composed of a chain of ?-L-Araf-(1 ? 3) linked, ?-D-Xylp- (1 ? 4), ?-D-Glcp-(1 ? 4) linked, ?-D-GalpA-(1 ? 4), ?-D-Gal-(1 ? 2) forming possible RG I and RG II and xylan chains. 650 $aGrapes 650 $aPolysaccharides 650 $aPectina 650 $aSubproduto 650 $aUva 653 $aAtividade anti-inflamatória 653 $aExtração sequencial 653 $aPolissacarídeos 653 $aVinificação 700 1 $aRASERA, G. B. 700 1 $aCAMARGO, A. C. de 700 1 $aFRANCHIN, M. 700 1 $aNANI, B. D. 700 1 $aROSALEN, P. L. 700 1 $aCANNIATTI-BRAZACA, S. G. 700 1 $aBIASOTO, A. C. T. 700 1 $aSHAHIDIC, F. 700 1 $aALENCAR, S. M. 773 $tFood Research International$gv. 131, may 2020.
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