DOCSLIB.ORG

Contribution of Violaxanthin, Neoxanthin, Phytoene and Phytofluene to Total

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

G Model YJFCA-2158; No. of Pages 10 Journal of Food Composition and Analysis xxx (2011) xxx–xxx Contents lists available at ScienceDirect Journal of Food Composition and Analysis jo urnal homepage: www.elsevier.com/locate/jfca Original Article Contribution of violaxanthin, neoxanthin, phytoene and phytofluene to total carotenoid intake: Assessment in Luxembourg a,d b a d c Eric Biehler , Ala’a Alkerwi , Lucien Hoffmann , Elmar Krause , Miche`le Guillaume , b a, Marie-Lise Lair , Torsten Bohn * a Department Environment and Agrobiotechnologies, Centre de Recherche Public - Gabriel Lippmann, Belvaux, Luxembourg b Centre for Health Studies, Centre de Recherche Public Sante´, Strassen, Luxembourg c School of Public Health, University of Lie`ge, Belgium d Saarland University, Physiology Department, Homburg, Germany A R T I C L E I N F O A B S T R A C T Article history: Dietary carotenoid intake has been associated with a low incidence of several chronic diseases, including Received 1 April 2011 cardiovascular complications, cancer, and macular degeneration. While food composition and intake of Received in revised form 27 July 2011 some carotenoids such as b-carotene and lycopene is frequently available, information on the Accepted 29 July 2011 contribution of less studied epoxycarotenoids such as neoxanthin, violaxanthin, and phytoene/ phytofluene, is scant. The present study describes the assessment of ten individual carotenoids in Keywords: frequently consumed food items and estimates their contribution to total carotenoid intake in Carotenoid profiles Luxembourg. For this purpose, 50 frequently consumed food items were collected from local groceries, Epoxycarotenoids and combined with food consumption data obtained from the first epidemiological Luxembourgish HPLC cardio-vascular risk factor study (ORISCAV-LUX). Highest epoxycarotenoid content was found in bell Food consumption Dietary intake peppers (4.5 mg/100 g), highest amount of phytoene/phytofluene in apricot (9.6 mg/100 g) and tomato Food analysis ketchup (4.5 mg/100 g). National daily per capita intake was assessed as 7.6 mg a- and b-carotene, Food composition database 2.0 mg phytoene, 1.8 mg lycopene, 1.5 mg lutein, 1.4 mg b-cryptoxanthin, 1.2 mg violaxanthin, 0.7 mg Luxembourg phytoene, 0.5 mg neoxanthin, and 0.3 mg zeaxanthin, with 10% of total daily carotenoid intake from epoxycarotenoids and 16% from phytoene/phytofluene. While intake in Luxembourg appears to be comparable to other European data, this study highlights the importance of taking less frequently analysed carotenoids into account for determining total intake. ß 2011 Elsevier Inc. All rights reserved. 1. Introduction properties. For example, lycopene has been proposed to prevent the onset and proliferation of prostate cancer (Kucuk et al., 2001; Carotenoids are lipophilic pigments widespread in nature, with Giovannucci et al., 2002), increase gap-junction intercellular more than 700 species known today (Britton et al., 2004), although communication (Stahl et al., 2000; Livny et al., 2003), while lutein only about 60 are estimated to be of importance for the human diet and zeaxanthin appeared of importance for the protection of the (Bohn, 2008). They can be synthesized by all plants, many bacteria retina (Landrum et al., 1999; Bernstein et al., 2001). It has been and some fungi, with animals including humans solely relying on suggested that carotenoids, especially when consumed in the form dietary uptake. Some carotenoids are precursors of vitamin A, the of fruits and vegetables, could prevent cardiovascular disease latter exerting manifold functions during embryonic development (Voutilainen et al., 2006; Hozawa et al., 2009) and may play a (Morris-Kay and Ward, 1999), immune response (Hughes, 1999) beneficial role for bone health and density (Wattanapenpaiboon and in the vision cycle (Simpson and Chichester, 1981; Bendich and et al., 2003; Sahni et al., 2009). Olson, 1989). There is further growing evidence for the preventive Dietary carotenoid sources are, to a large extent, coloured fruits role of non-provitamin A carotenoids in a number of chronic and vegetables. In addition, there exist secondary carotenoid diseases, partly but not exclusively due to their antioxidant sources, including animal products, such as some fish, seafood, eggs and further processed foods, such as beverages, soups, margarine or butter (Souci et al., 2000; O’Neill et al., 2001), some of which are fortified with carotenoids, especially b-carotene. * Corresponding author at: Nutrition & Toxicology, Environment and Agrobio- Given the accumulating evidence for beneficial health effects, technologies Department, Centre de Recherche Public - Gabriel Lippmann, 41, rue consumption of several carotenoid species, such as lycopene, du Brill, L-4422 Belvaux, Luxembourg. Tel.: +352 470 261 480; fax: +352 470 264. E-mail address: [email protected] (T. Bohn). lutein and zeaxanthin and the vitamin A precursors a- and b- 0889-1575/$ – see front matter ß 2011 Elsevier Inc. All rights reserved. doi:10.1016/j.jfca.2011.07.005 Please cite this article in press as: Biehler, E., et al., Contribution of violaxanthin, neoxanthin, phytoene and phytofluene to total carotenoid intake: Assessment in Luxembourg. J. Food Compos. Anal. (2011), doi:10.1016/j.jfca.2011.07.005 G Model YJFCA-2158; No. of Pages 10 2 E. Biehler et al. / Journal of Food Composition and Analysis xxx (2011) xxx–xxx carotene, has been studied in nutritional surveys in several health effects of carotenoids, of substantial interest for national European countries (Pelz et al., 1998; O’Neill et al., 2001; Lucarni and international health-care stakeholders. et al., 2006) and the US (USDA, 2010). The occurrence of carotenoids in food items, especially of the more frequently 2. Materials and methods consumed b-carotene and lycopene, has been addressed in several carotenoid databases in Europe and the US (Mangels et al., 1993; 2.1. Food items and preparations O’Neill et al., 2001). However, these databases do not take into account additional carotenoids that are also frequently found in Food items that were estimated to be rich in carotenoids (Souci the diet, including the epoxycarotenoids violaxanthin and et al., 2000; O’Neill et al., 2001) and frequently consumed (Alkerwi neoxanthin, or the carotenoid precursors phytoene and phyto- et al., 2010b) were included in this study, given that their fluene (Fig. 1). Although the precursors, compared to, e.g. lycopene, measured carotenoid content was above 50–100 mg/100 g per contain a shorter deconjugated p-electron system, which is edible portion (Table 1). Food products were purchased and essential for singlet oxygen quenching, they still exert a certain analysed at mature conditions and procured predominantly from antioxidant activity (Shaish et al., 2008). Further health beneficial the main Luxembourgish supermarket chain (CACTUS S.A., Esch/ properties, such as protection of the skin from excess UV exposure Alzette, Luxembourg). Solid food items were aliquoted on the day (Aust et al., 2005; Engelmann et al., 2011), were also reported. of purchase, analysed on the same day or stored at À25 8C for a Similarly, digestion-derived furanoid-carotenoids were shown to maximum of 4 weeks until processing, while juices, eggs and oils inhibit tumor cell proliferation (Asai et al., 2004). were stored in the original package in a cold chamber at 4 8C in the This study aimed at investigating the contribution of the less dark and analysed within 2 weeks. studied carotenoids neoxanthin, violaxanthin, phytoene and Details of the sampling and amount and parts taken for further phytofluene toward total dietary carotenoid intake. In addition, analysis are outlined in Table 1. For fruits and vegetables, materials we estimated, for the first time, carotenoid food composition were prepared according to typical kitchen preparation proce- patterns and consumption in Luxembourg, based on the measured dures, via removing the non-edible parts such as peel, kernels, composition of frequently consumed fruits and vegetables and while the skin (e.g. potatoes, apples, and pears) was usually kept, food consumption data collected within the framework of the unless otherwise stated (Table 1). The material was then cut into 3 2 ORISCAV-LUX cardio-vascular risk factor study (Alkerwi et al., small pieces of approx. 3–4 cm or 3–4 cm (for leafy materials) 2010b). Creating new data for Luxembourg seem warranted due to with a sharp knife, and smaller aliquots were then further cut into 3 2 its multi-ethnical composition and cuisines compared to neigh- ca. 1 cm or 1 cm size, and approx. 20–30 g aliquots were then bouring countries, from where results are usually simply rapidly frozen for further analyses by adding liquid nitrogen, or transferred. These data are, in sight of the potential beneficial assayed directly. Material kept for storage was put into 50 mL all-tran s phytoene all-trans phytofluen e all -trans lycopene OH O O HO violaxanthin OH O HO C neoxanthin HO Fig. 1. Chemical structures of less well studied carotenoids with respect to carotenoid intake. Please cite this article in press as: Biehler, E., et al., Contribution of violaxanthin, neoxanthin, phytoene and phytofluene to total carotenoid intake: Assessment in Luxembourg. J. Food Compos. Anal. (2011), doi:10.1016/j.jfca.2011.07.005 G Model YJFCA-2158; No. of Pages 10 E. Biehler et al. / Journal of Food Composition and Analysis xxx (2011) xxx–xxx 3 Table 1 Detailed sampling plan for the food items investigated. All items were purchased
Recommended publications
  • The Best Restaurants and Hotels

    The Best Restaurants and Hotels

    ★★★ THE BEST RESTAURANTS AND HOTELS EDITION ★★★ Robbe & Berking Restaurant Guide 2017 ★★★ Dear Friends of Fine Cuisine, Delicious Food and Tables Set in Style, This 10th anniversary edition of our restaurant guide is bursting with 234 culinary hotspots featuring 143 Michelin stars. All the eateries listed have one thing in common: their outstanding performance. The very best produce and ingredients are prepared with meticulous attention to detail here by creative chefs with incredible fl air who really love their job. If they didn’t, they wouldn’t make it onto this prestigious list. And speaking of love, there’s another thing that sets these restaurants apart: real love – real silver. After all, the trappings and the atmosphere also play an important role in the dining experience. Even the greatest masterpiece needs a stage to unveil its full effect. Nowadays, it seems there’s a constant pressure for everything to become quicker, more convenient and easier all the time. All the more comforting, then, to know that these restaurants and the people behind them exist. Dine with the best and enjoy yourself. Yours, Oliver Berking 2 3 Alta Alta is a veritable classic amongst the Moderns. Despite its somewhat austere appearance, this range of cutlery conveys an almost sensuous feeling of pure pleasure for the eye and also for the hands. The reason is that its chiselled fi nish allows us to experience the beauty of the silver, there is no unneces- sary ornamentation to distract our gaze away from the clarity of the lines. With its simplistic beauty and its taut silhouette, Alta makes us feel that this is the one and only shape that is justifi ed in providing the basic pattern for every contemporary style of cutlery today.
  • Altered Xanthophyll Compositions Adversely Affect Chlorophyll Accumulation and Nonphotochemical Quenching in Arabidopsis Mutants

    Altered Xanthophyll Compositions Adversely Affect Chlorophyll Accumulation and Nonphotochemical Quenching in Arabidopsis Mutants

    Proc. Natl. Acad. Sci. USA Vol. 95, pp. 13324–13329, October 1998 Plant Biology Altered xanthophyll compositions adversely affect chlorophyll accumulation and nonphotochemical quenching in Arabidopsis mutants BARRY J. POGSON*, KRISHNA K. NIYOGI†,OLLE BJO¨RKMAN‡, AND DEAN DELLAPENNA§¶ *Department of Plant Biology, Arizona State University, Tempe, AZ 85287-1601; †Department of Plant and Microbial Biology, University of California, Berkeley, CA 94720-3102; ‡Department of Plant Biology, Carnegie Institution of Washington, Stanford, CA 94305-4101; and §Department of Biochemistry, University of Nevada, Reno, NV 89557-0014 Contributed by Olle Bjo¨rkman, September 4, 1998 ABSTRACT Collectively, the xanthophyll class of carote- thin, are enriched in the LHCs, where they contribute to noids perform a variety of critical roles in light harvesting assembly, light harvesting, and photoprotection (2–8). antenna assembly and function. The xanthophyll composition A summary of the carotenoid biosynthetic pathway of higher of higher plant photosystems (lutein, violaxanthin, and neox- plants and relevant chemical structures is shown in Fig. 1. anthin) is remarkably conserved, suggesting important func- Lycopene is cyclized twice by the enzyme lycopene b-cyclase tional roles for each. We have taken a molecular genetic to form b-carotene. The two beta rings of b-carotene are approach in Arabidopsis toward defining the respective roles of subjected to identical hydroxylation reactions to yield zeaxan- individual xanthophylls in vivo by using a series of mutant thin, which in turn is epoxidated once to form antheraxanthin lines that selectively eliminate and substitute a range of and twice to form violaxanthin. Neoxanthin is derived from xanthophylls. The mutations, lut1 and lut2 (lut 5 lutein violaxanthin by an additional rearrangement (9).
  • Efficient Production of Saffron Crocins and Picrocrocin in Nicotiana Benthamiana Using a Virus-Driven System

    Efficient Production of Saffron Crocins and Picrocrocin in Nicotiana Benthamiana Using a Virus-Driven System

    Metabolic Engineering 61 (2020) 238–250 Contents lists available at ScienceDirect Metabolic Engineering journal homepage: www.elsevier.com/locate/meteng Efficient production of saffron crocins and picrocrocin in Nicotiana benthamiana using a virus-driven system Maricarmen Martí a,1, Gianfranco Diretto b,1, Veronica� Aragones� a, Sarah Frusciante b, Oussama Ahrazem c, Lourdes Gomez-G� omez� c,**, Jose-Antonio� Daros� a,* a Instituto de Biología Molecular y Celular de Plantas (Consejo Superior de Investigaciones Científicas-Universitat Polit�ecnica de Val�encia), 46022, Valencia, Spain b Italian National Agency for New Technologies, Energy, and Sustainable Development, Casaccia Research Centre, 00123, Rome, Italy c Instituto Botanico,� Departamento de Ciencia y Tecnología Agroforestal y Gen�etica, Facultad de Farmacia, Universidad de Castilla-La Mancha, Campus Universitario S/ n, 02071, Albacete, Spain ARTICLE INFO ABSTRACT Keywords: Crocins and picrocrocin are glycosylated apocarotenoids responsible, respectively, for the color and the unique Apocarotenoids taste of the saffron spice, known as red gold due to its high price. Several studies have also shown the health- Crocins promoting properties of these compounds. However, their high costs hamper the wide use of these metabo­ Picrocrocin lites in the pharmaceutical sector. We have developed a virus-driven system to produce remarkable amounts of Carotenoid cleavage dioxygenase crocins and picrocrocin in adult Nicotiana benthamiana plants in only two weeks. The system consists of viral Viral vector Tobacco etch virus clones derived from tobacco etch potyvirus that express specificcarotenoid cleavage dioxygenase (CCD) enzymes Potyvirus from Crocus sativus and Buddleja davidii. Metabolic analyses of infected tissues demonstrated that the sole virus- driven expression of C.
  • The Biosynthesis of Carotenoids

    The Biosynthesis of Carotenoids

    THE BIOSYNTHESIS OF CAROTENOIDS C. 0. CHICHESTER Department of Food Science and Technology, University of a4fornia, Davis, Galjf 95616, U.S.A. INTRODUCTION Considerable progress has been made in the field of carotenoid bio- chemistry in the last ten to fifteen years. Prior to that very little, if anything, was known about the units which formed the intermediates of the coloured 40—carbon pigments, or the structures of those that were proposed as intermediates. Like all fields of biochemistry, as knowledge is accumulated specific problems are crystallized. These generally concern key areas, which until an understanding is achieved can substantially hinder the unification of a field or problem. The biochemistry of the carotenoids has arrived at this point. INTERMEDIATE COMPOUNDS IN CAROTENOID BIOSYNTHESIS There is general consensus as to the identity of the intermediate com- pounds which form the building blocks of the carotenoids. Studies in Phycornyces blakesleeanus, tomatoes, corn, carrots, Mucor hiemalis, spinach leaves, and bean leaves all coincide to indicate that the common building block of carotenoids is mevalonic acid'—7. Some experiments concerned with carotenoids, and many with sterols, have shown that /3-methyl-/3- hydroxyglutarate-CoA, and/or acetoacetic-CoA, are the normal sources of inevalonic acid" 8 In Phycomyces blalcesleeanus, as well as tomatoes, it has been shown rather unequivocally that the first steps in the conversion of meva- lonic acid to the C—40's are identical to those postulated for the formation of sterols911. The mevalonic acid is converted via the 5-phosphomevalonic acid to the 5-pyrophosphoryl mevalonic acid'2. This compound is then decarboxylated to form the z3-isopentenol pyrophosphate.
  • Identification of Distinct Ph- and Zeaxanthin-Dependent Quenching

    Identification of Distinct Ph- and Zeaxanthin-Dependent Quenching

    RESEARCH ARTICLE Identification of distinct pH- and zeaxanthin-dependent quenching in LHCSR3 from Chlamydomonas reinhardtii Julianne M Troiano1†, Federico Perozeni2†, Raymundo Moya1, Luca Zuliani2, Kwangyrul Baek3, EonSeon Jin3, Stefano Cazzaniga2, Matteo Ballottari2*, Gabriela S Schlau-Cohen1* 1Department of Chemistry, Massachusetts Institute of Technology, Cambridge, United States; 2Department of Biotechnology, University of Verona, Verona, Italy; 3Department of Life Science, Hanyang University, Seoul, Republic of Korea Abstract Under high light, oxygenic photosynthetic organisms avoid photodamage by thermally dissipating absorbed energy, which is called nonphotochemical quenching. In green algae, a chlorophyll and carotenoid-binding protein, light-harvesting complex stress-related (LHCSR3), detects excess energy via a pH drop and serves as a quenching site. Using a combined in vivo and in vitro approach, we investigated quenching within LHCSR3 from Chlamydomonas reinhardtii. In vitro two distinct quenching processes, individually controlled by pH and zeaxanthin, were identified within LHCSR3. The pH-dependent quenching was removed within a mutant LHCSR3 that lacks the residues that are protonated to sense the pH drop. Observation of quenching in zeaxanthin-enriched LHCSR3 even at neutral pH demonstrated zeaxanthin-dependent quenching, which also occurs in other light-harvesting complexes. Either pH- or zeaxanthin-dependent quenching prevented the formation of damaging reactive oxygen species, and thus the two *For correspondence: quenching processes may together provide different induction and recovery kinetics for [email protected] (MB); photoprotection in a changing environment. [email protected] (GSS-C) †These authors contributed equally to this work Competing interests: The Introduction authors declare that no Sunlight is the essential source of energy for most photosynthetic organisms, yet sunlight in excess competing interests exist.
  • Synthetic Conversion of Leaf Chloroplasts Into Carotenoid-Rich Plastids Reveals Mechanistic Basis of Natural Chromoplast Development

    Synthetic Conversion of Leaf Chloroplasts Into Carotenoid-Rich Plastids Reveals Mechanistic Basis of Natural Chromoplast Development

    Synthetic conversion of leaf chloroplasts into carotenoid-rich plastids reveals mechanistic basis of natural chromoplast development Briardo Llorentea,b,c,1, Salvador Torres-Montillaa, Luca Morellia, Igor Florez-Sarasaa, José Tomás Matusa,d, Miguel Ezquerroa, Lucio D’Andreaa,e, Fakhreddine Houhouf, Eszter Majerf, Belén Picóg, Jaime Cebollag, Adrian Troncosoh, Alisdair R. Ferniee, José-Antonio Daròsf, and Manuel Rodriguez-Concepciona,f,1 aCentre for Research in Agricultural Genomics (CRAG) CSIC-IRTA-UAB-UB, Campus UAB Bellaterra, 08193 Barcelona, Spain; bARC Center of Excellence in Synthetic Biology, Department of Molecular Sciences, Macquarie University, Sydney NSW 2109, Australia; cCSIRO Synthetic Biology Future Science Platform, Sydney NSW 2109, Australia; dInstitute for Integrative Systems Biology (I2SysBio), Universitat de Valencia-CSIC, 46908 Paterna, Valencia, Spain; eMax-Planck-Institut für Molekulare Pflanzenphysiologie, 14476 Potsdam-Golm, Germany; fInstituto de Biología Molecular y Celular de Plantas, CSIC-Universitat Politècnica de València, 46022 Valencia, Spain; gInstituto de Conservación y Mejora de la Agrodiversidad, Universitat Politècnica de València, 46022 Valencia, Spain; and hSorbonne Universités, Université de Technologie de Compiègne, Génie Enzymatique et Cellulaire, UMR-CNRS 7025, CS 60319, 60203 Compiègne Cedex, France Edited by Krishna K. Niyogi, University of California, Berkeley, CA, and approved July 29, 2020 (received for review March 9, 2020) Plastids, the defining organelles of plant cells, undergo physiological chromoplasts but into a completely different type of plastids and morphological changes to fulfill distinct biological functions. In named gerontoplasts (1, 2). particular, the differentiation of chloroplasts into chromoplasts The most prominent changes during chloroplast-to-chromo- results in an enhanced storage capacity for carotenoids with indus- plast differentiation are the reorganization of the internal plastid trial and nutritional value such as beta-carotene (provitamin A).
  • Identification of 1 Distinct Ph- and Zeaxanthin-Dependent Quenching in LHCSR3 from Chlamydomonas Reinhardtii

    Identification of 1 Distinct Ph- and Zeaxanthin-Dependent Quenching in LHCSR3 from Chlamydomonas Reinhardtii

    Identification of 1 distinct pH- and zeaxanthin-dependent quenching in LHCSR3 from chlamydomonas reinhardtii The MIT Faculty has made this article openly available. Please share how this access benefits you. Your story matters. Citation Troiano, Julianne M. et al. “Identification of 1 distinct pH- and zeaxanthin-dependent quenching in LHCSR3 from chlamydomonas reinhardtii.” eLife, 10 (January 2021): e60383 © 2021 The Author(s) As Published 10.7554/eLife.60383 Publisher eLife Sciences Publications, Ltd Version Final published version Citable link https://hdl.handle.net/1721.1/130449 Terms of Use Creative Commons Attribution 4.0 International license Detailed Terms https://creativecommons.org/licenses/by/4.0/ RESEARCH ARTICLE Identification of distinct pH- and zeaxanthin-dependent quenching in LHCSR3 from Chlamydomonas reinhardtii Julianne M Troiano1†, Federico Perozeni2†, Raymundo Moya1, Luca Zuliani2, Kwangyrul Baek3, EonSeon Jin3, Stefano Cazzaniga2, Matteo Ballottari2*, Gabriela S Schlau-Cohen1* 1Department of Chemistry, Massachusetts Institute of Technology, Cambridge, United States; 2Department of Biotechnology, University of Verona, Verona, Italy; 3Department of Life Science, Hanyang University, Seoul, Republic of Korea Abstract Under high light, oxygenic photosynthetic organisms avoid photodamage by thermally dissipating absorbed energy, which is called nonphotochemical quenching. In green algae, a chlorophyll and carotenoid-binding protein, light-harvesting complex stress-related (LHCSR3), detects excess energy via a pH drop and serves as a quenching site. Using a combined in vivo and in vitro approach, we investigated quenching within LHCSR3 from Chlamydomonas reinhardtii. In vitro two distinct quenching processes, individually controlled by pH and zeaxanthin, were identified within LHCSR3. The pH-dependent quenching was removed within a mutant LHCSR3 that lacks the residues that are protonated to sense the pH drop.
  • Pazzo Cookery Catalog 3 C'est Arrivé! Pazzo Cookery Catalog 3 Features a Wide Range of Food Related Books from the 16Th to the 20Th Century

    Pazzo Cookery Catalog 3 C'est Arrivé! Pazzo Cookery Catalog 3 Features a Wide Range of Food Related Books from the 16Th to the 20Th Century

    Pazzo Cookery Catalog 3 C'est arrivé! Pazzo Cookery Catalog 3 features a wide range of food related books from the 16th to the 20th century. Our focus, sort of, is on France including an array of less expensive regional cook books, though once again the largest section is Mexico with another selection of the books of the incomparable Josefina Velázquez de León, as well as a group of manuscript cookbooks. Rounding out the catalog is a likable group of Italian books including a number of books of secrets and some interesting mid 20th century items, as well as a smattering of English, American, Spanish, and other books. Noteworthy in this final section are a few collections of menus including chef signed, cruiseship and various restaurant and dinner party collections, and a small group of handcolored 16th century views of food related scenes. France 1-44 Mexico 45-93 Italy 94-106 Elsewhere 107-142 Ordering: Books may be ordered by email to [email protected], or phone at 617-323-2919. As soon as the catalog is distributed the books will also be available at pazzobooks.com (but at no other websites for quite some time). Terms: All books are guaranteed as described and are returnable for any reason within 30 days of purchase. Payment by check, money order, credit card, bank wire or Paypal. Institutions billed according to their requirements. Reciprocal discounts to the trade. Postage is $5 in the U.S. and at cost abroad, Massachusetts residents please add 6.25%. France 1: Louis XIV: Declaration du Roy Concernant la Vente du Caffé Thé & Chocolat Jacques Mongiron-Millangis, Bordeaux, 1692.
  • Tanibirumab (CUI C3490677) Add to Cart

    Tanibirumab (CUI C3490677) Add to Cart

    5/17/2018 NCI Metathesaurus Contains Exact Match Begins With Name Code Property Relationship Source ALL Advanced Search NCIm Version: 201706 Version 2.8 (using LexEVS 6.5) Home | NCIt Hierarchy | Sources | Help Suggest changes to this concept Tanibirumab (CUI C3490677) Add to Cart Table of Contents Terms & Properties Synonym Details Relationships By Source Terms & Properties Concept Unique Identifier (CUI): C3490677 NCI Thesaurus Code: C102877 (see NCI Thesaurus info) Semantic Type: Immunologic Factor Semantic Type: Amino Acid, Peptide, or Protein Semantic Type: Pharmacologic Substance NCIt Definition: A fully human monoclonal antibody targeting the vascular endothelial growth factor receptor 2 (VEGFR2), with potential antiangiogenic activity. Upon administration, tanibirumab specifically binds to VEGFR2, thereby preventing the binding of its ligand VEGF. This may result in the inhibition of tumor angiogenesis and a decrease in tumor nutrient supply. VEGFR2 is a pro-angiogenic growth factor receptor tyrosine kinase expressed by endothelial cells, while VEGF is overexpressed in many tumors and is correlated to tumor progression. PDQ Definition: A fully human monoclonal antibody targeting the vascular endothelial growth factor receptor 2 (VEGFR2), with potential antiangiogenic activity. Upon administration, tanibirumab specifically binds to VEGFR2, thereby preventing the binding of its ligand VEGF. This may result in the inhibition of tumor angiogenesis and a decrease in tumor nutrient supply. VEGFR2 is a pro-angiogenic growth factor receptor
  • Beyond Muesli and Fondue -- the Swiss Contribution to Culinary History: a Summary of Ambassador Martin Dahinden’S Book

    Beyond Muesli and Fondue -- the Swiss Contribution to Culinary History: a Summary of Ambassador Martin Dahinden’S Book

    Swiss American Historical Society Review Volume 57 Number 2 Article 5 6-2021 Beyond Muesli and Fondue -- The Swiss Contribution to Culinary History: A Summary of Ambassador Martin Dahinden’s Book C. Naseer Ahmad Follow this and additional works at: https://scholarsarchive.byu.edu/sahs_review Part of the European History Commons, and the European Languages and Societies Commons Recommended Citation Ahmad, C. Naseer (2021) "Beyond Muesli and Fondue -- The Swiss Contribution to Culinary History: A Summary of Ambassador Martin Dahinden’s Book," Swiss American Historical Society Review: Vol. 57 : No. 2 , Article 5. Available at: https://scholarsarchive.byu.edu/sahs_review/vol57/iss2/5 This Article is brought to you for free and open access by the Journals at BYU ScholarsArchive. It has been accepted for inclusion in Swiss American Historical Society Review by an authorized editor of BYU ScholarsArchive. For more information, please contact [email protected], [email protected]. Ahmad: Beyond Muesli and Fondue -- The Swiss Contribution to Culinary History Beyond Muesli and Fondue The Swiss Contribution to Culinary History A Summary of Ambassador Martin Dahinden’s Book by C. Naseer Ahmad Introduction Breaking bread together has deep rooted spiritual foundations for strengthening fellowship and in easing tensions among people of different persuasions. So, it is propitious that former Swiss Ambas- sador to United States Dr. Martin Dahinden, who is a seasoned Swiss diplomat with exquisite tastes and a vast reservoir of knowledge and experience wrote a book Beyond Muesli and Fondue, which describes Swiss contributions to culinary history. This is a book to keep handy for all occasions because of the rich content that provides a historical perspective, and it provides splendid ideas to make any gathering memorable.
  • Simultaneous Dissection of Grain Carotenoid Levels and Kernel Color in Biparental Maize Populations with Yellow-To-Orange Grain

    Simultaneous Dissection of Grain Carotenoid Levels and Kernel Color in Biparental Maize Populations with Yellow-To-Orange Grain

    bioRxiv preprint doi: https://doi.org/10.1101/2021.09.01.458275; this version posted September 3, 2021. The copyright holder for this preprint (which was not certified by peer review) is the author/funder, who has granted bioRxiv a license to display the preprint in perpetuity. It is made available under aCC-BY-NC-ND 4.0 International license. TITLE: Simultaneous Dissection of Grain Carotenoid Levels and Kernel Color in Biparental Maize Populations with Yellow-to-Orange Grain AUTHORS AND ADDRESSES: Mary-Francis LaPorte1, Mishi Vachev1†, Matthew Fenn2†, Christine Diepenbrock1* 1University of California, Davis, Department of Plant Sciences, Davis, CA 95616. 2Cornell University, Plant Breeding and Genetics Section, School of Integrative Plant Science, Ithaca, NY 14853. †Indicates equal contribution. *For correspondence: [email protected], +1(530)754-0666. ABSTRACT: Maize enriched in provitamin A carotenoids could be key in combatting vitamin A deficiency in human populations relying on maize as a food staple. Consumer studies indicate that orange maize may be regarded as novel and preferred. This study identifies genes of relevance for grain carotenoid concentrations and kernel color, through simultaneous dissection of these traits in 10 families of the U.S. maize nested association mapping population that have yellow to orange grain. Quantitative trait loci (QTL) were identified via joint-linkage analysis, with phenotypic variation explained for individual kernel color QTL ranging from 2.4 to 17.5%. These QTL were cross-analyzed with significant marker-trait associations in a genome-wide association study that utilized ~27 million variants. Nine genes were identified: four encoding activities upstream of the core carotenoid pathway, one at the pathway branchpoint, three within the α- or β-pathway branches, and one encoding a carotenoid cleavage dioxygenase.
  • Genetic Modification of Tomato with the Tobacco Lycopene Β-Cyclase Gene Produces High Β-Carotene and Lycopene Fruit

    Genetic Modification of Tomato with the Tobacco Lycopene Β-Cyclase Gene Produces High Β-Carotene and Lycopene Fruit

    Z. Naturforsch. 2016; 71(9-10)c: 295–301 Louise Ralley, Wolfgang Schucha, Paul D. Fraser and Peter M. Bramley* Genetic modification of tomato with the tobacco lycopene β-cyclase gene produces high β-carotene and lycopene fruit DOI 10.1515/znc-2016-0102 and alleviation of vitamin A deficiency by β-carotene, Received May 18, 2016; revised July 4, 2016; accepted July 6, 2016 which is pro-vitamin A [4]. Deficiency of vitamin A causes xerophthalmia, blindness and premature death, espe- Abstract: Transgenic Solanum lycopersicum plants cially in children aged 1–4 [5]. Since humans cannot expressing an additional copy of the lycopene β-cyclase synthesise carotenoids de novo, these health-promoting gene (LCYB) from Nicotiana tabacum, under the control compounds must be taken in sufficient quantities in the of the Arabidopsis polyubiquitin promoter (UBQ3), have diet. Consequently, increasing their levels in fruit and been generated. Expression of LCYB was increased some vegetables is beneficial to health. Tomato products are 10-fold in ripening fruit compared to vegetative tissues. the most common source of dietary lycopene. Although The ripe fruit showed an orange pigmentation, due to ripe tomato fruit contains β-carotene, the amount is rela- increased levels (up to 5-fold) of β-carotene, with negli- tively low [1]. Therefore, approaches to elevate β-carotene gible changes to other carotenoids, including lycopene. levels, with no reduction in lycopene, are a goal of Phenotypic changes in carotenoids were found in vegeta- plant breeders. One strategy that has been employed to tive tissues, but levels of biosynthetically related isopre- increase levels of health promoting carotenoids in fruits noids such as tocopherols, ubiquinone and plastoquinone and vegetables for human and animal consumption is were barely altered.