Efficiency of DNA typing methods for detection of smoked paprika "pimenton de la vera" adulteration used in the elaboration of dry-cured Iberian pork sausages     

Hernández A  Aranda E  Martín A  Benito MJ  Bartolomé T  de Gúa Córdoba M 《Journal of agricultural and food chemistry》2010,58(22):11688-11694

The purpose of this work was to develop a PCR method for the identification of smoked paprika "Pimento?n de la Vera" adulteration with paprika elaborated from varieties of pepper foreign to the la Vera region, in central western Spain. Three autochthonous varieties of pepper, Jaranda, Jariza, and Bola, and the varieties Papri Queen, Papri King, Sonora, PS9794, and Papri Ace, foreign to the La Vera region, were used in the study. Analyses of the ITS and 5.8S rDNA, RAPD-PCR, SSR, and ISSR were tested. RAPD-PCR, SSR, and ISSR analyses allowed differentiation among the varieties of paprika analyzed. There was no difference in the sequence of ITS1-5.8S rDNA-ITS2. In addition, with the RAPD-PCR primers S13 and S22, two molecular markers were obtained of 641 and 704 bp, respectively, which allowed all of the smoked paprika varieties to be differentiated from paprikas elaborated with the five foreign varieties. These two molecular markers were investigated as a basis for detecting the adulteration of smoked paprika with paprika elaborated from foreign varieties of pepper.  相似文献   

Characterization of protein changes associated with sugar beet (Beta vulgaris) resistance and susceptibility to Fusarium oxysporum   总被引：1，自引：0，他引：1  

Larson RL  Hill AL  Nuñez A 《Journal of agricultural and food chemistry》2007,55(19):7905-7915

Fusarium oxysporum (F-19) is a serious threat to sugar beet. Resistance exists, but the basis for resistance and disease is unknown. Protein extracts from sugar beet genotypes C1200.XH024 (resistant, R) and Fus7 (susceptible, S) were analyzed by multidimensional liquid chromatography at 2 and 5 days postinoculation (dpi) and compared to mock-inoculated controls. One hundred twenty-one (R) and 73 (S) protein peaks were induced/repressed by F-19, approximately 12 (R) and 8% (S) of the total proteome detected. Temporal protein regulation occurred within and between each genotype, indicating that the timing of expression may be important for resistance. Thirty-one (R) and 48 (S) of the differentially expressed peaks were identified using matrix-assisted laser desorption-ionization with tandem time-of-flight mass spectrometry; others were below detection level. Comparison between the two genotypes uncovered R- and S-specific proteins with potential roles in resistance and disease development, respectively. Use of these proteins to select for new sources of resistance and to develop novel disease control strategies is discussed.  相似文献   

Assessing the potential of marine Natura 2000 sites to produce ecosystem‐wide effects in rocky reefs: A case study from Sardinia Island (Italy)     

Paolo Guidetti  Piero Addis  Fabrizio Atzori  Simona Bussotti  Antonio Cal  Alessandro Cau  Jean‐Michel Culioli  Giuseppe De Lucia  Antonio Di Franco  Manfredi Di Lorenzo  Maria Cristina Follesa  Vittorio Gazale  Giorgio Massaro  Francesco Mura  Augusto Navone  David Pala  Pier Augusto Panzalis  Antonio Pusceddu  Alberto Ruiu  Angelo Cau 《水产资源保护:海洋与淡水生态系统》2019,29(4):537-545

Prediction of meat quality traits in the abattoir using portable near-infrared spectrometers:heritability of predicted traits and genetic correlations with laboratory-measured traits     

Simone Savoia  Andrea Albera  Alberto Brugiapaglia  Liliana Di Stasio  Alessio Cecchinato  Giovanni Bittante 《畜牧与生物技术杂志(英文版)》2021,(3):1214-1225

Background:The possibility of assessing meat quality traits over the meat chain is strongly limited, especially in the context of selective breeding which requi...  相似文献   

Effects of Yeast Freezing in Frozen Dough     

Pablo D. Ribotta  Alberto E. Len  María Cristina An 《Cereal Chemistry》2003,80(4):454-458

The effects of freezing and frozen storage of bread dough and compressed yeast on bread quality were studied. Besides, the effects of compressed yeast freezing on cell viability, gas production and release of substances by the yeast cells were examined. Freezing and frozen storage of dough made with fresh yeast had more negative effects on baking quality than the addition of frozen yeast to dough. When the compressed yeast is frozen and stored at ‐18°C, the CO₂ production decreased, while the amount of dead cells, the total protein, and the total reducing substances leached from the yeast increased as the length of yeast frozen storage increased. SDS‐PAGE showed that the substances leached from frozen yeast caused an increase in the solubility of some gluten proteins. On the other hand, size‐exclusion chromatography (SEC) pointed out that the relative amount of two protein fractions of low molecular weight leached from frozen yeast increased for longer yeast frozen storage periods. The yeast leachates had an adverse effect on loaf volume.  相似文献