Search results for "Sativum"
showing 10 items of 117 documents
Cytoprotection assessment against mycotoxins on HepG2 cells by extracts from Allium sativum L
2021
Abstract Cytoprotection effects of Allium sativum L garlic extract from a local garlic ecotype from Ferrara (Italy) on hepatocarcinoma cells, HepG2 cells, is presented in this study. This garlic type is known as Voghiera garlic and has been characterized as PDO (Protected designation of Origin) product. Voghiera garlic extract (VGE) was evaluated against beauvericin (BEA) and two zearalenone (ZEA) metabolites (α-zearalenol (α-ZEL) and β-zearalenol (β-ZEL))-induced cytotoxicity on HepG2 cells by the MTT (3–4,5-dimethylthiazol-2-yl]-2,5-diphenyltetrazolium bromide) assay, over 24 h and 48 h. Direct treatment, simultaneous treatment and pre-treatment strategies at the dilution 1:16–1:00 for VG…
Hormone directed sucrose transport during fruit set induced by gibberellins in Pisum sativum
1987
A new system has been developed to study hormone-directed transport in intact plants during parthenocarpic fruit set induced by gibberellins. Gibberellic acid (GA3) and gibberellin A1 (GA1) applied to unpollinated ovaries of pea (Pisum sativum L. cv. Alaska) promoted sucrose transport from the leaf to the site of hormone application. In vivo experiments showed an early (30 min) accumulation of [14C]-sucrose in ovaries of pea stimulated by gibberellins. This activation of sucrose transport appears to be mediated by gibberellins (GA1, GA3), increasing both loading of phloem with sucrose in the leaf (source) and sucrose unloading in the ovary (sink). The ability of pea tissue segments to take …
Thermal Denaturation of Pea Globulins (Pisum sativum L.)—Molecular Interactions Leading to Heat-Induced Protein Aggregation
2013
The heat-induced denaturation and aggregation of mixed pea globulins (8%, w/w) were investigated using differential scanning calorimetry (DSC), SDS-PAGE, and size-exclusion chromatography (SEC-HPLC). DSC data showed that the pea proteins denaturation temperature (T(d)) was heating-rate dependent. The T(d) value decreased by about 4 °C by lowering the heating rate from 10 to 5 °C/min. The SDS-PAGE analysis revealed that protein denaturation upon heating at 90 °C was mainly governed by noncovalent interaction. The SEC-HPLC measurements indicated that low-denatured legumin (≈350-410 kDa) and vicilin/convicilin (≈170 kDa) globulins were heat-denatured and most of their subunits reassociated int…
Efectos del ajo en ratones infectados experimentalmente con Echinostoma caproni
2017
Debido a la inexistencia de vacunas antihelmínticas, el control de las infecciones por helmintos intestinales depende fundamentalmente de las medidas higiénico-sanitarias y de la quimioterapia. Sin embargo, la continua aparición de resistencias a los tratamientos habituales hace necesario desarrollar nuevos fármacos contra estos parásitos. En este trabajo, se han investigado los potenciales efectos antihelmínticos del ajo (Allium sativum), a dosis dietéticas, sobre trematodos intestinales trasmitidos por alimentos, empleando para ello el modelo Echinostoma caproni-roedor. Los efectos potenciales del consumo del ajo en la prevención y/o tratamiento de la infección se analizaron siguiendo dif…
The pea sulfate transporter, PsSULTR4, contributes to seed yield and quality
2023
To investigate the role of vacuolar sulfate in seed yield and quality, we have targeted the single pea SULTR4 gene (PsSULTR4), which encodes a transporter homologous to Arabidopsis SULTR4;1 and 4;2 that allow sulfate efflux from the vacuole to the cytosol. By simulating the 3D structure of PsSULTR4, we observed that it is similar to that of SULTR4;1 in Arabidopsis. Furthermore, a phylogenetic analysis revealed a high level of conservation of SULTR4 protein motifs across land species. A fluorescent protein fusion experiment confirmed that PsSULTR4 localizes to the vacuolar membrane.Five sultr4 mutants were identified by TILLING (Targeting Induced Local Lesions IN Genomes), two of which showe…
Ultrasound as a Promising Tool for the Green Extraction of Specialized Metabolites from Some Culinary Spices
2021
Spices are a popular food of plant origin, rich in various phytochemicals and recognized for their numerous properties. The aim of the study was to evaluate the antioxidant and antimicrobial activity, as well as the content of specialized metabolites, of aqueous extracts of three spice species––garlic (Allium sativum L.), ginger (Zingiber officinalle L.) and turmeric (Curcuma longa L.)––prepared by green extraction methods. Ultrasound treatment increased the chromaticity parameter b value of turmeric and ginger extracts, thus indicating a higher yellow color predominantly due to curcuminoids characteristic of these species. Ultrasound-assisted extraction significantly increased the content …
Analytical comparison and sensory representativity of SAFE, SPME, and Purge and Trap extracts of volatile compounds from pea flour
2012
Pisum sativum is of great economic and nutritional interest due to its protein content. Nevertheless, pea products are underused as a protein source in human food because of their strong beany flavour. Therefore, the objective of this study was to select an efficient and representative method to extract volatile molecules of pea flour. In the first step, three extraction methods were chosen: solid phase micro extraction (SPME); Purge and Trap extraction and solvent assisted flavour evaporation (SAFE). The corresponding extracts were analysed by gas chromatography coupled with mass spectrometry. In the second step, the sensory representativity of the extracts was assessed either by direct ga…
Short term adaptive response of symbiotic N2 fixation in pea to root pruning of half the root system, linked to the availability of carbon assimilates
2014
Symbiotic N fixation of legumes is very sensitive to environmental stresses, like pea pests damaging nodulated roots. However, the impact on their N uptake capacity and plant growth has not been studied so far.We analyzed the adaptive response symbiotic N2 fixation and plant growth of pea wild type Frisson and hypernodulating mutants P64, P118 and P121 mutated respectively on genes SYM28, SYM29 and NOD3 to root pruning of half the root system at the end of the vegetative stage. The adaptive responses of pea: cv. Frisson and 3 of its hypernodulating mutants were compared under varying carbon supplies from photosynthesis.At 380 ppm, mutant P118 showed the lowest decrease of the specific activ…
Expression Patterns of Key Hormones Related to Pea (Pisum sativum L.) Embryo Physiological Maturity Shift in Response to Accelerated Growth Conditions
2019
Protocols have been proposed for rapid generation turnover of temperate legumes under conditions optimized for day-length, temperature, and light spectra. These conditions act to compress time to flowering and seed development across genotypes. In pea, we have previously demonstrated that embryos do not efficiently germinate without exogenous hormones until physiological maturity is reached at 18 days after pollination (DAP). Sugar metabolism and moisture content have been implicated in the modulation of embryo maturity. However, the role of hormones in regulating seed development is poorly described in legumes. To address this gap, we characterized hormonal profiles (IAA, chlorinated auxin…
Interaction Pisum sativum (pois)- Pseudomonas: Conséquences sur la nutrition en fer, la croissance et l’immunité de la plante hôte
2017
SPEEABIOMEDOCT INRA; Le projet vise à progresser dans notre connaissances des interactions pois – Pseudomonas afin d’améliorer la nutrition en fer et la santé de la plante-hôte. Le pois représente un fort potentiel en agroécologie (symbiose fixatrice d’azote) et en nutrition humaine (graines riches en acides aminés). Cependant, sa culture est sensible à la carence en fer et à certains phytopathogènes. Pour promouvoir la nutrition en fer et la santé du pois, l’objectif est de valoriser les pyoverdines, sidérophores produits par les Pseudomonas spp. fluorescents, dont certains peuvent améliorer la nutrition en fer de plantes et sont responsables d’antagonisme envers des phytopathogènes. La st…