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East African Diploid and Triploid Bananas
Annals of Botany XX: 1–18, 2018 doi: 10.1093/aob/mcy156, available online at www.academic.oup.com/aob RESEARCH IN CONTEXT East African diploid and triploid bananas: a genetic complex transported from Downloaded from https://academic.oup.com/aob/advance-article-abstract/doi/10.1093/aob/mcy156/5104470 by Bioversity International user on 09 October 2018 South-East Asia Xavier Perrier1,2,*, Christophe Jenny1,2, Frédéric Bakry1,2, Deborah Karamura3, Mercy Kitavi4, Cécile Dubois1,2, Catherine Hervouet1,2, Gérard Philippson5,6 and Edmond De Langhe7 1CIRAD, UMR AGAP, F-34398 Montpellier, France, 2AGAP, Université de Montpellier, CIRAD, INRA, Montpellier SupAgro, Montpellier, France, 3Bioversity International Uganda Office, PO Box 24384, Kampala, Uganda,4 International Potato Center, PO Box 25171, Nairobi, Kenya, 5Institut National des Langues et Civilisations Orientales, Paris, France and 6Laboratoire Dynamique du Langage CNRS, Université Lyon 2, France and 7Katholieke Universiteit Leuven (KUL), Belgium *For correspondence. E-mail [email protected] Received: 20 April 2018 Returned for revision: 18 June 2018 Editorial decision: 20 July 2018 Accepted: 27 July 2018 • Background and Aims Besides bananas belonging to the AAA triploid Mutika subgroup, which predominates in the Great Lakes countries, other AAA triploids as well as edible AA diploids, locally of considerable cultural weight, are cultivated in East Africa and in the nearby Indian Ocean islands as far as Madagascar. All these varie- ties call for the genetic identification and characterization of their interrelations on account of their regional socio- economic significance and their potential for banana breeding strategies. • Methods An extensive sampling of all traditional bananas in East Africa and near Indian Ocean islands was genotyped with simple sequence repeat (SSR) markers, with particular emphasis on the diploid forms and on the bananas of the Indian Ocean islands, which remain poorly characterized. -
Laboratory Safety Manual
LABORATORY SAFETY MANUAL Environment, Health & Safety 1120 Estes Drive Extension CB# 1650 TABLE OF CONTENTS Section or Chapter Page Introduction i Emergency Telephone Numbers ii EHS – Scope of Service iii Condensed Laboratory Safety Information for New Research Personnel v Chapter 1 – Laboratory Safety at the University of North Carolina at Chapel Hill 1-1 Chapter 2 – Laboratory Safety Plan 2-1 Chapter 3 – General Safety Principles and Practices 3-1 Chapter 4 – Proper Storage of Chemicals in Laboratories 4-1 Chapter 5 – Protective Clothing and Equipment 5-1 Chapter 6 – Safe Handling of Chemicals 6-1 Chapter 7 – Highly Toxic Chemicals and Select Carcinogens 7-1 Chapter 8 – Reproductive Health 8-1 Chapter 9 – Controlled Substances 9-1 Chapter 10 – Fire Safety 10-1 Chapter 11 – Explosive and Reactive Chemical Hazards 11-1 Chapter 12 – Management of Laboratory Wastes 12-1 Chapter 13 – Safe Handling of Peroxidizable Compounds 13-1 Chapter 14 – Safe Handling of Laboratory Animals 14-1 Chapter 15 – Safe Handling of Biological Hazards 15-1 Chapter 16 – Biological Safety Cabinets 16-1 Chapter 17 – Laboratory Hoods 17-1 Chapter 18 – Safe Use of Nanomaterials 18-1 Revisions to Laboratory Safety Manual REV-1 Laboratory Safety Manual – the University of North Carolina at Chapel Hill INTRODUCTION This manual is a safety reference document for laboratory personnel at the University of North Carolina at Chapel Hill. The University’s Department of Environment, Health & Safety prepared this manual, followed by review and approval from both the University’s Laboratory and Chemical Safety Committee (LCSC) and the University Safety and Security Committee (USSC). -
Food, Food Chemistry and Gustatory Sense
Food, Food Chemistry and Gustatory Sense COOH N H María González Esguevillas MacMillan Group Meeting May 12th, 2020 Food and Food Chemistry Introduction Concepts Food any nourishing substance eaten or drunk to sustain life, provide energy and promote growth any substance containing nutrients that can be ingested by a living organism and metabolized into energy and body tissue country social act culture age pleasure election It is fundamental for our life Food and Food Chemistry Introduction Concepts Food any nourishing substance eaten or drunk to sustain life, provide energy and promote growth any substance containing nutrients that can be ingested by a living organism and metabolized into energy and body tissue OH O HO O O HO OH O O O limonin OH O O orange taste HO O O O 5-caffeoylquinic acid Coffee taste OH H iPr N O Me O O 2-decanal Capsaicinoids Coriander taste Chilli burning sensation Astray, G. EJEAFChe. 2007, 6, 1742-1763 Food and Food Chemistry Introduction Concepts Food Chemistry the study of chemical processes and interactions of all biological and non-biological components of foods biological substances areas food processing techniques de Man, J. M. Principles of Food Chemistry 1999, Springer Science Fennema, O. R. Food Chemistry. 1985, 2nd edition New York: Marcel Dekker, Inc Food and Food Chemistry Introduction Concepts Food Chemistry the study of chemical processes and interactions of all biological and non-biological components of foods biological substances areas food processing techniques carbo- hydrates water minerals lipids flavors vitamins protein food enzymes colors additive Fennema, O. R. Food Chemistry. -
(Raphanus Sativus L.) Based on Comparative
www.nature.com/scientificreports OPEN Insights into the species-specifc metabolic engineering of glucosinolates in radish (Raphanus Received: 10 January 2017 Accepted: 9 November 2017 sativus L.) based on comparative Published: xx xx xxxx genomic analysis Jinglei Wang1, Yang Qiu1, Xiaowu Wang1, Zhen Yue2, Xinhua Yang2, Xiaohua Chen1, Xiaohui Zhang1, Di Shen1, Haiping Wang1, Jiangping Song1, Hongju He3 & Xixiang Li1 Glucosinolates (GSLs) and their hydrolysis products present in Brassicales play important roles in plants against herbivores and pathogens as well as in the protection of human health. To elucidate the molecular mechanisms underlying the formation of species-specifc GSLs and their hydrolysed products in Raphanus sativus L., we performed a comparative genomics analysis between R. sativus and Arabidopsis thaliana. In total, 144 GSL metabolism genes were identifed, and most of these GSL genes have expanded through whole-genome and tandem duplication in R. sativus. Crucially, the diferential expression of FMOGS-OX2 in the root and silique correlates with the diferential distribution of major aliphatic GSL components in these organs. Moreover, MYB118 expression specifcally in the silique suggests that aliphatic GSL accumulation occurs predominantly in seeds. Furthermore, the absence of the expression of a putative non-functional epithiospecifer (ESP) gene in any tissue and the nitrile- specifer (NSP) gene in roots facilitates the accumulation of distinctive benefcial isothiocyanates in R. sativus. Elucidating the evolution of the GSL metabolic pathway in R. sativus is important for fully understanding GSL metabolic engineering and the precise genetic improvement of GSL components and their catabolites in R. sativus and other Brassicaceae crops. Glucosinolates (GSLs), a large class of sulfur-rich secondary metabolites whose hydrolysis products display diverse bioactivities, function both in defence and as an attractant in plants, play a role in cancer prevention in humans and act as favour compounds1–4. -
Committee on Commodity Problems
CCP:BA/TF 11/CRS 6 COMMITTEE ON COMMODITY PROBLEMS INTERGOVERNMENTAL GROUP ON BANANAS AND TROPICAL FRUITS Fifth Session Yaoundé, Cameroon, 3 – 5 May 2011 ECONOMIC SIGNIFICANCE OF BANANA VARIETIES OTHER THAN CAVENDISH – UGANDA CASE STUDY1 1 Paper prepared by Bioversity International, in collaboration with the Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD) and the International Institute of Tropical Agriculture (IITA). Case study Economic significance of banana varieties other than Cavendish in Uganda Part 1: Country report Part 2: Banana production in Uganda: Area information from BOAP and statistics from FAO, CIRAD and UBOS Part 3: Country factsheet Part 1. Report on economic significance of banana varieties other than Cavendish in Uganda by Deborah Karamura (Bioversity International, Uganda Office) Background The East African plateau is home to a unique banana subgroup (Musa‐AAA) known as Lugira‐Mutika (Simmonds 19662) or the East African highland bananas (EAHB) (Karamura et al. 1999). The subgroup is grown in a number of countries to the north and west of Lake Victoria, including Uganda, Kenya, Tanzania, Rwanda, Burundi and the Democratic Republic of Congo. The region is recognized as a secondary centre of diversity for the crop (the presumed primary centre being the Indo‐Malaysian region in Asia) and is one of the largest producers and consumers of bananas in the world, with Uganda producing about 60% of the region’s banana annual output. Depending on the cultivar, these bananas are consumed as a staple food (locally known as Matooke), as a beverage (banana beer, juice or banana gin), as a diversity of confectionaries (cakes, crisps, bread, solar dried figs, chips, etc) and may be roasted or fried and consumed as snack meals. -
Toxicity of Glucosinolates and Their Enzymatic Decomposition Products to Caenorhabditis Elegans
Journal of Nematology 27(3):258-262. 1995. © The Society of Nematologists 1995. Toxicity of Glucosinolates and Their Enzymatic Decomposition Products to Caenorhabditis elegans STEVEN G. DONKIN, 1 MARK A. EITEMAN, 2 AND PHILLIP L. WILLIAMS 1'3 Abstract: An aquatic 24-hour lethality test using Caenorhabditis elegans was used to assess toxicity of glucosinolates and their enzymatic breakdown products. In the absence of the enzyme thioglucosi- dase (myrosinase), allyl glucosinolate (sinigrin) was found to be nontoxic at all concentrations tested, while a freeze-dried, dialyzed water extract of Crambe abyssinica containing 26% 2-hydroxyl 3-butenyl glucosinolate (epi-progoitrin) had a 50% lethal concentration (LC50) of 18.5 g/liter. Addition of the enzyme increased the toxicity (LCs0 value) of sinigrin to 0.5 g/liter, but the enzyme had no effect on the toxicity of the C. abyssinica extract. Allyl isothiocyanate and allyl cyanide, two possible breakdown products of sinigrin, had an LC50 value of 0.04 g/liter and approximately 3 g/liter, respectively. Liquid chromatographic studies showed that a portion of the sinigrin decomposed into allyl isothio- cyanate. The resuhs indicated that allyl isothiocyanate is nearly three orders of magnitude more toxic to C. elegans than the corresponding glncosinolate, suggesting isothiocyanate formation would im- prove nematode control from application of glucosinolates. Key words: Caenorhabditis elegans, Crambe abyssinica, enzyme, epi-progoitrin, glucosinolate, myrosi- nase, physiology, sinigrin, thioglucosidase. Glucosinolates are naturally occurring position products or between decomposi- compounds found primarily in plants of tion products. the family Cruciferae, where they are An objective of this work was to quantify thought to serve as repellents to potential the toxicity to the free-living nematode pests (5,10). -
Association of Three Biomarkers of Nicotine As Pharmacogenomic Indices of Cigarette Consumption in Military Populations DISSERTA
Association of Three Biomarkers of Nicotine as Pharmacogenomic Indices of Cigarette Consumption in Military Populations DISSERTATION Presented in Partial Fulfillment of the Requirements for the Degree Doctor of Philosophy in the Graduate School of The Ohio State University By William Arthur Matcham Graduate Program in Nursing The Ohio State University 2014 Dissertation Committee: Professor Karen L. Ahijevych, PhD, Advisor Professor Donna L. McCarthy, PhD Professor Kristine Browning, PhD Professor Yvette Conley, PhD Copyright by William Arthur Matcham 2014 ABSTRACT Tobacco-related diseases have reached epidemic proportions. There is no risk-free level of tobacco exposure. In the United States, tobacco use is the single largest preventable cause of death and disease in both men and women. Cigarette smoking alone accounts for approximately 443,000 deaths per year (one fifth of total US deaths) costing a staggering $193 billion per year in avoidable healthcare expenses and lost productivity. Literature shows military populations have rates of tobacco use two to three times higher than the civilian population. Military personnel returning from deployment in conflict areas can exceed 50% smoking prevalence. Research shows that genetic factors account for 40-70% of variation in smoking initiation and 50-60% of variance in cessation success. In the U.S., tobacco is responsible for more deaths than alcohol, AIDS, car accidents, illegal drugs, murders and suicides combined. This descriptive, cross-sectional study examined three of the biological markers used in tobacco research: the α4β2 brain nicotinic receptors (nAChR) that contribute to genetic risk for nicotine dependence, nicotine metabolite ratio (NMR) as a phenotypic marker for CYP2A6 activity, and bitter taste phenotype (BTP) to determine their impact on cigarette consumption in military populations. -
Bananas and Food Security : Les Productions Bananières : Un Enjeu
Bananas and Food Security Les productions bananières : un enjeu économique majeur pour la sécurité alimentaire International symposium, Douala, Cameroon, 10-14 November 1998 C. Picq, E. Fouré and E.A. Frison, editors Bananas and Food Security COOPERATION FRANÇ AISE CTA Les productions bananières : un enjeu économique majeur pour la sécurité alimentaire bananières Les productions CIRAD F I IS A N T PA COOPERATION FRANÇAISE CTA C R B P C R B P INIBAP ISBN 2-910810-36-4 Acknowledgements INIBAP is grateful to all the participants of the International Symposium “Bananas and Food Security/Les productions bananières: un enjeu économique majeur pour la sécurité alimentaire” for their contribution to these proceedings. INIBAP would especially like to thank: • the Centre de recherches régionales sur bananiers et plantains (CRBP), who took the initiative to hold the meeting and contributed material and staff resources to ensure the workshop’s success, and the Centre de coopération internationale en recherche agronomique pour le développement (CIRAD), who played a key role in ensuring the scientific quality of the meeting. • The Technical Center for Agricultural and Rural Cooperation (CTA), the European Union, the Coopération Française (CF) for their financial support for this event, and the Food and Agricultural Organization of the United Nations (FAO) for its coopera- tion and input. • In addition, INIBAP would like to express its gratitude to the Government of Came- roon for hosting this symposium and thanks the members of the Scientific Committee for ensuring the high quality of presentations made at this symposium. • C. Picq, E. Fouré and E.A. Frison for their conscientious work as scientific editors of the proceedings, • D. -
Taste Sensibility to Phenylthiocarbamide and Its Relationship to Food Preferences
127 ORIGINAL ARTICLE Taste sensibility to phenylthiocarbamide and its relationship to food preferences Sensibilidade à feniltiocarbamida e sua relação com a preferência alimentar Marcela Maria Pandolfi1. Charles Yea Zen Chow2. Luciana Sayumi Fugimoto Higashi2. Ana Thamilla Fonseca2. Myllena de Andrade Cunha2. Carolina Nunes França1,3. Patrícia Colombo-Souza1. 1 Post Graduation Program on Health Sciences, Santo Amaro University (UNISA). 2 Medicine Students, Santo Amaro University (UNISA). 3 Cardiology Division, Federal University of São Paulo (UNIFESP). ABSTRACT Introduction: Foods like cabbage, broccoli, pepper and wine, containing proteins such as phenylthiocarbamide (PTC), cause a bitter taste in some people. Studies showed the relation between tasting profile and the development of obesity, and consequently leading to cardiovascular disease. Objective: Compare the differences in the taste sensibility to PTC present in some foods in individuals classified according to the nutritional status. Methods: One hundred fifty-three patients classified as eutrophic, overweight or obese received one drop of each PTC solution in the tongue, since the most diluted to the individual perception to bitter taste, in a total of 15 increasing grades. Results: Participants were predominantly middle-aged females, eutrophics and supertasters. It was found a correlation between PTC solution and red wine in the three groups evaluated (eutrophic, obese and overweight). Besides, eutrophic and obese that disliked wine had more sensibility to PTC. Conclusion: Our main finding showed that eutrophic and obese that disliked red wine had more sensibility to PTC. We did not find differences in the sensitivity to PTC for the other foods analyzed (fried foods, fruit and vegetables). Keywords: Taste sensibility. -
Isothiocyanates from Cruciferous Vegetables
Isothiocyanates from Cruciferous Vegetables: Kinetics, Biomarkers and Effects Martijn Vermeulen Promotoren Prof. dr. Peter J. van Bladeren Hoogleraar Toxicokinetiek en Biotransformatie, leerstoelgroep Toxicologie, Wageningen Universiteit Prof. dr. ir. Ivonne M.C.M. Rietjens Hoogleraar Toxicologie, Wageningen Universiteit Copromotor Dr. Wouter H.J. Vaes Productmanager Nutriënten en Biomarker analyse, TNO Kwaliteit van Leven, Zeist Promotiecommissie Prof. dr. Aalt Bast Universiteit Maastricht Prof. dr. ir. M.A.J.S. (Tiny) van Boekel Wageningen Universiteit Prof. dr. Renger Witkamp Wageningen Universiteit Prof. dr. Ruud A. Woutersen Wageningen Universiteit / TNO, Zeist Dit onderzoek is uitgevoerd binnen de onderzoeksschool VLAG (Voeding, Levensmiddelen- technologie, Agrobiotechnologie en Gezondheid) Isothiocyanates from Cruciferous Vegetables: Kinetics, Biomarkers and Effects Martijn Vermeulen Proefschrift ter verkrijging van de graad van doctor op gezag van de rector magnificus van Wageningen Universiteit, prof. dr. M.J. Kropff, in het openbaar te verdedigen op vrijdag 13 februari 2009 des namiddags te half twee in de Aula. Title Isothiocyanates from cruciferous vegetables: kinetics, biomarkers and effects Author Martijn Vermeulen Thesis Wageningen University, Wageningen, The Netherlands (2009) with abstract-with references-with summary in Dutch ISBN 978-90-8585-312-1 ABSTRACT Cruciferous vegetables like cabbages, broccoli, mustard and cress, have been reported to be beneficial for human health. They contain glucosinolates, which are hydrolysed into isothiocyanates that have shown anticarcinogenic properties in animal experiments. To study the bioavailability, kinetics and effects of isothiocyanates from cruciferous vegetables, biomarkers of exposure and for selected beneficial effects were developed and validated. As a biomarker for intake and bioavailability, isothiocyanate mercapturic acids were chemically synthesised as reference compounds and a method for their quantification in urine was developed. -
NU. International Journal of Science 2021; 18(1): 62-75
62 NU. International Journal of Science 2021; 18(1): 62-75 Glucosinalate compound and antioxidant activity of fresh green cabbage and fermented green cabbage products Boonjira Rutnakornpituk1,2*, Chatchai Boonthip1, Sinittha Sutham1, and Metha Rutnakornpituk1,2 1Department of Chemistry, Faculty of Science, Naresuan University, Phitsanulok, 65000 Thailand 2Center of Excellence in Biomaterials, Faculty of Science, Naresuan University, Phitsanulok, 65000 Thailand *Corresponding author. E-mail: [email protected] Abstract This research focused on the investigation of the total phenolic contents (TPC), total flavonoid contents (TFC), antioxidant activity and analysis of glucosinolate compound in fresh green cabbage and fermented green cabbage products. The TPC and TFC of all samples were determined using folin-ciocalteu and aluminum chloride colorimetric methods, respectively. The antioxidant activity was assessed using 2,2- diphenyl- 1- picrylhydrazyl ( DPPH) free radical scavenging method. The results showed that all fermented green cabbage products exhibited the total phenolic and flavonoid contents and antioxidant activity significantly lower than those from fresh green cabbage. The analysis of glucosinolates active compounds namely sinigrin, progoitrin, glucotropaeolin and glucoraphanin in samples was investigated via high performance liquid chromatography (HPLC) technique. The result showed that only sinigrin was detected in both fresh green cabbage and fermented green cabbage products, particularly in fresh green cabbage with a highest amount. Keywords: glucosinolate, antioxidant activity, sinigrin, phenolic compounds Introduction Free radicals have been implicated in the development of a number of various diseases such as cancer, diabetes, cardiovascular diseases, autoimmune disorders, neurodegenerative diseases and inflammation, giving rise to the studies in antioxidants for the prevention and treatment of diseases. -
PHENYLTHIOCARBAMIDE NON-TASTING AMONG CONGENITAL ATHYROTIC CRETINS: FURTHER STUDIES in an ATTEMPT to EXPLAIN the INCREASED INCIDENCE * by THOMAS H
PHENYLTHIOCARBAMIDE NON-TASTING AMONG CONGENITAL ATHYROTIC CRETINS: FURTHER STUDIES IN AN ATTEMPT TO EXPLAIN THE INCREASED INCIDENCE * By THOMAS H. SHEPARD, IIt (From the Department of Pediatrics, University of Washinigton, Seattle, Wash.) (Submitted for publication March 17, 1961; accepted May 18, 1961) Phenylthiocarbamide (PTC) is a chemical com- quently numbered solution is one-half the strength of pound which is bitter-tasting to approximately 70 the preceding concentration. If a subject is able to taste (1). The only one of the concentrated solutions (1 through 4), he per cent of white North Americans is designated a non-taster, whereas if his threshold is at remaining 30 per cent has a discrete reduction in dilution 5 through 14, he is a taster. Plastic squirt bottles taste threshold. This non-tasting trait is inherited facilitated the procedure. By testing the parents first, as a probable mendelian autosomal recessive the interest and cooperation of the child was often stimu- (2-4). A common thiionamide group structurally lated. For the adults, the taste threshold was deter- relates phenylthiocarbamide to thiourea, propyl- mined by finding the weakest concentration at which they could differentiate 4 beakers of water from 4 beakers of thiouracil and goitrin (see Figure 1). These four substances are also similar in their ability to in- Thiourea terfere with the synthesis of thyroid hormone, an H2N-C -NH2 action which leads to thyroid hypertrophy. PTC non-tasting has been shown to be more Propylthiouracil S common in adult euthyroid patients with goiters CH3-CH2-CH2- CH-CH2--C=O I I (5, 6).