Cloning by cuttings in Nordmann fir,Abies nordmanniana: hormonal characteristics in relation crown position,rooting competence,and orthotropism as ramets     

Rasmussen  Hanne N.  Jensen  Martin  Frampton  John  Hansen-Møller  Jens  Nielsen  Ulrik Bräuner 《New Forests》2020,51(5):781-800

New Forests - Conifer tree species belonging to Abies are notoriously difficult to propagate vegetatively due to aging of material, slow rooting, and persistent plagiotropism in rooted cuttings. We...  相似文献   

Heat-induced changes in myofibrillar protein structures and myowater of two pork qualities. A combined FT-IR spectroscopy and low-field NMR relaxometry study     

Bertram HC  Kohler A  Böcker U  Ofstad R  Andersen HJ 《Journal of agricultural and food chemistry》2006,54(5):1740-1746

Low-field NMR T(2) and Fourier transform infrared (FT-IR) measurements were performed on meat samples of two qualities (normal and high ultimate pH) during cooking from 28 degrees C to 81 degrees C. Pronounced changes in both T(2) relaxation data and FT-IR spectroscopic data were observed during cooking, revealing severe changes in the water properties and structural organization of proteins. The FT-IR data revealed major changes in bands in the amide I region (1700-1600 cm(-)(1)), and a tentative assignment of these is discussed. Distributed NMR T(2) relaxation data and FT-IR spectra were compared by partial least-squares regression. This revealed a correlation between the FT-IR peaks reflecting beta-sheet and alpha-helix structures and the NMR relaxation populations reflecting hydration water (T(2B) approximately 0-10 ms), myofibrillar water (T(21) approximately 35-50 ms), and also expelled "bulk" water (T(2) relaxation times >1000 ms). Accordingly, the present study demonstrates that definite structural changes in proteins during cooking of meat are associated with simultaneous alterations in the chemical-physical properties of the water within the meat.  相似文献   

Influence of aging and salting on protein secondary structures and water distribution in uncooked and cooked pork. A combined FT-IR microspectroscopy and 1H NMR relaxometry study     

Wu Z  Bertram HC  Kohler A  Böcker U  Ofstad R  Andersen HJ 《Journal of agricultural and food chemistry》2006,54(22):8589-8597

Fourier transform infrared (FT-IR) microspectroscopy and low-field (LF) proton NMR transverse relaxation measurements were used to study the changes in protein secondary structure and water distribution as a consequence of aging (1 day and 14 days) followed by salting (3%, 6%, and 9% NaCl) and cooking (65 degrees C). An enhanced water uptake and increased proton NMR relaxation times after salting were observed in aged meat (14 days) compared with nonaged meat (1 day). FT-IR bands revealed that salting induced an increase in native beta-sheet structure while aging triggered an increase in native alpha-helical structure before cooking, which could explain the effects of aging and salting on water distribution and water uptake. Moreover, the decrease in T2 relaxation times and loss of water upon cooking were attributed to an increase in aggregated beta-sheet structures and a simultaneous decrease in native protein structures. Finally, aging increased the cooking loss and subsequently decreased the final yield, which corresponded to a further decrease in T2 relaxation times in aged meat upon cooking. However, salting weakened the effect of aging on the final yield, which is consistent with the increased T2 relaxation times upon salting for aged meat after cooking and the weaker effect of aging on protein secondary structural changes for samples treated with high salt concentration. The present study reveals that changes in water distribution during aging, salting, and cooking are not only due to the accepted causal connection, i.e., proteolytic degradation of myofibrillar structures, change in electrostatic repulsion, and dissolution and denaturation of proteins, but also dynamic changes in specific protein secondary structures.  相似文献   

Outbreak of acute larval cyathostominosis – A “perfect storm” of inflammation and dysbiosis     

Nicola Walshe  Grace Mulcahy  Fiona Crispie  Raul Cabrera-Rubio  Paul Cotter  Hanne Jahns  Vivienne Duggan 《Equine veterinary journal》2021,53(4):727-739

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Complementary resource use in intercropped faba bean and cabbage by increased root growth and nitrogen use in organic production     

Sindhuja Shanmugam  Margita Hefner  Jeanett S. Pelck  Rodrigo Labouriau  Hanne L. Kristensen 《Soil Use and Management》2022,38(1):729-740

Intercropping can improve yield and nitrogen use efficiency in organic vegetable production by pairing crops with complementary resource use. An intercrop field experiment was conducted to determine yield, root growth and nitrogen (N) dynamics using faba bean (Vicia faba L.) grown as a vegetable and pointed cabbage (Brassica oleracea var. capitata cv. conica). Both crops were grown in monocropping (MC) and intercropping systems (IC). Minirhizotrons were used to measure root growth. Yield of pointed cabbage per metre row was 28% higher under the IC system than under MC, whereas faba bean yield as fresh seeds did not differ. The land equivalent ratio was 1.06, showing that improved yield under IC resulted from efficient land resource use. Even though MC cabbage had the highest aboveground biomass, total N accumulation was higher under IC and MC faba bean systems. Both root frequency and intensity were greater under IC faba bean rows compared with MC faba bean because of the presence of cabbage roots in faba bean rows. Monocropped cabbage had the highest root intensity and the lowest amount of soil mineral N in the 0–1.5 m depth after harvest. Monocropped cabbage was efficient in assimilating N, whereas MC faba bean was efficient in exporting N as harvestable yield. The nitrogen use efficiency using the IC system (75%) was higher than growing faba bean (44%) and cabbage (65%) alone. Thus, faba bean as an intercrop in organic cabbage production systems improves land and N use efficiency by complementary root growth.  相似文献   

Spin selectivity in electron transmission through self-assembled monolayers of double-stranded DNA     

Göhler B  Hamelbeck V  Markus TZ  Kettner M  Hanne GF  Vager Z  Naaman R  Zacharias H 《Science (New York, N.Y.)》2011,331(6019):894-897

In electron-transfer processes, spin effects normally are seen either in magnetic materials or in systems containing heavy atoms that facilitate spin-orbit coupling. We report spin-selective transmission of electrons through self-assembled monolayers of double-stranded DNA on gold. By directly measuring the spin of the transmitted electrons with a Mott polarimeter, we found spin polarizations exceeding 60% at room temperature. The spin-polarized photoelectrons were observed even when the photoelectrons were generated with unpolarized light. The observed spin selectivity at room temperature was extremely high as compared with other known spin filters. The spin filtration efficiency depended on the length of the DNA in the monolayer and its organization.  相似文献   

Relationship between meat structure, water mobility, and distribution: a low-field nuclear magnetic resonance study   总被引：5，自引：0，他引：5  

Bertram HC  Purslow PP  Andersen HJ 《Journal of agricultural and food chemistry》2002,50(4):824-829

Nuclear magnetic resonance (NMR) measurements were carried out on pork longissimus muscle, which pre rigor had been manipulated to various muscle lengths, to investigate the relationship between the microstructure of meat and the NMR T(2) relaxation. Distributed exponential analysis of the NMR T(2) relaxation data revealed the existence of three distinct water populations: T(2b), T(21), and T(22). A high, significant correlation was found between the T(21) time constant and the sarcomere length (r = 0.84) and calculated ration of myofilament lattice volume in the I-band and A-band regions, respectively (r = 0.84), considering sigmoid relationships. The result implies that the T(21) time constant mainly is determined by the structure of the myofilament lattice and so strongly supports a previously proposed theory that the T(21) population corresponds to water located within a highly organized myofibrillar protein matrix including actin and myosin filament structures. A high correlation was also found between the T(22) population and the water-holding capacity (WHC) (r = 0.76), which suggests that the WHC is mainly determined by the amount of loosely bound extramyofibrillar water. However, the correlation between NMR T(2) parameters and WHC was further increased (r = 0.84) by including the T(21) time constant in the correlation analysis. This implies that the formation of drip loss is an ongoing process involving the transfer of water from myofibrils to the extracellular space and is affected by structural features at several levels of organization within the muscle tissue. This study demonstrates the advantages of NMR T(2) relaxation as an effective technique for obtaining further understanding of the relationship between the microstructure of meat, its WHC, water mobility, and water distribution.  相似文献   

Forest sector modeling     

Hanne K. Sjølie  Birger Solberg 《Scandinavian Journal of Forest Research》2015,30(1):1-2

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Quality of sour cherry juice of different clones and cultivars (Prunus cerasus L.) determined by a combined sensory and NMR spectroscopic approach     

Clausen MR  Pedersen BH  Bertram HC  Kidmose U 《Journal of agricultural and food chemistry》2011,59(22):12124-12130

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NMR-based metabolomics reveals that conjugated double bond content and lipid storage efficiency in HepG2 cells are affected by fatty acid cis/trans configuration and chain length     

Najbjerg H  Young JF  Bertram HC 《Journal of agricultural and food chemistry》2011,59(16):8994-9000

In the present study the metabolic response to various fatty acids was investigated in HepG2 cells by using a (1)H NMR-based approach. To elucidate the effect of cis/trans configuration, the cells were exposed to either oleic acid (C18:1 cis-9), elaidic acid (C18:1 trans-9), vaccenic acid (C18:1 trans-11), linoleic acid (C18:2), or palmitic acid (C16:0), and multivariate data analysis revealed a strong effect of fatty acid on the lipophilic metabolite fraction. Inspection of the spectra revealed that the difference between the observed responses could be ascribed to the appearance of resonances from conjugated double bonds (5.65, 5.94, and 6.28 ppm) in cells exposed to vaccenic acid, revealing that vaccenic acid upon uptake by the HepG2 cells is converted into a conjugated fatty acid. Upon exposure of the HepG2 cells to either butyric acid (C4:0), caproic acid (C6:0), lauric acid (C12:0), myristic acid (C14:0), or palmitic acid (C16:0), an effect of fatty acid length was also evident, and data indicated that short-chain fatty acids (C4-C6) are immediately converted, whereas medium-long-chain fatty acids (C12-16) are incorporated into triglycerides and deposited in the cells. In conclusion, the present study demonstrates that (1)H NMR spectroscopy is a useful method for studying the uptake of fatty acids in in vitro cells.  相似文献