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Salicornia L. Samphire; Glasswort; Saltwort Pls Mostly , Occ ; Infl A
5/11/2020: Sarcocornia synonymized within Salicornia; Salicornia pacifica correct name for perennial w N Am plants. Salicornia L. Samphire; Glasswort; Saltwort Pls mostly ⚥, occ ♀♂; infl a fleshy, spicate, terminal thyrse with opp, scalelike, connate bracts; fls in cymes of 3–13 fls, sessile and sunken in depressions at joints of spike; perianth 3–4-lobed, ± pyramidal in outline, saccate below, nearly closed above, but with shallowly lobe-margined, puckered, and slitlike opening through which the 1–2 stamens often protrude; stigmas 2–3; fr utriclelike, strongly compressed laterally; seeds vertical, hairy to rugose; embryo folded; halophytic ann or short-lived per herbs, subshrubs, or shrubs, glab, with succulent, decussate, basally fused, highly reduced opp leaves adnate to st and forming fleshy segms. (L salsus, salt, and cornu, horn, in reference to habitat and to hornlike appearance of brs). (Sarcocornia). 1a Pls per, gen matted with prostrate, ± woody sts rooting at nodes, and erect, sparingly br sts gen 10–20 cm; fertile spikes with 7–14 fertile segms, joints 3–4 mm diam; anthers 0.7–1 mm; seeds with hooked or curled hairs; salt marshes and beaches along coast; AK to Baja Cal; pickelweed, woody g. (Sal. perennis and Sar. perennis misapplied). 1. S. pacifica Standl. 1b Pls taprooted ann 1a 2a Joints of spike (2–)2.5–4 × ca 2(–3) mm; upper margin of c fl 0.5–1 mm below node above; anthers exserted, dehiscing after exsertion; coastal, in salt marshes; AK to CA, also on Atl; low g. (Sal. europaea misapplied) 1 S. depressa Standl. -
WO 2017/074902 Al 4 May 20 17 (04.05.2017) W P O P C T
(12) INTERNATIONAL APPLICATION PUBLISHED UNDER THE PATENT COOPERATION TREATY (PCT) (19) World Intellectual Property Organization International Bureau (10) International Publication Number (43) International Publication Date WO 2017/074902 Al 4 May 20 17 (04.05.2017) W P O P C T (51) International Patent Classification: AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, A61K 8/37 (2006.01) A61Q 19/00 (2006.01) BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DJ, DK, DM, A61K 31/215 (2006.01) DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IR, IS, JP, KE, KG, KN, KP, KR, (21) International Application Number: KW, KZ, LA, LC, LK, LR, LS, LU, LY, MA, MD, ME, PCT/US2016/058591 MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, (22) International Filing Date: OM, PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SA, 25 October 2016 (25.10.201 6) SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, (25) Filing Language: English ZW. (26) Publication Language: English (84) Designated States (unless otherwise indicated, for every (30) Priority Data: kind of regional protection available): ARIPO (BW, GH, 62/247,803 29 October 20 15 (29. 10.20 15) US GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, ST, SZ, TZ, UG, ZM, ZW), Eurasian (AM, AZ, BY, KG, KZ, RU, (71) Applicant: GLAXOSMITHKLINE CONSUMER TJ, TM), European (AL, AT, BE, BG, CH, CY, CZ, DE, HEALTHCARE HOLDINGS (US) LLC [US/US]; 271 1 DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, Centerville Road, Suite 400, Wilmington, DE 19808 (US). -
Modeling the Effect of Heat Treatment on Fatty Acid Composition in Home-Made Olive Oil Preparations
Open Life Sciences 2020; 15: 606–618 Research Article Dani Dordevic, Ivan Kushkevych*, Simona Jancikova, Sanja Cavar Zeljkovic, Michal Zdarsky, Lucia Hodulova Modeling the effect of heat treatment on fatty acid composition in home-made olive oil preparations https://doi.org/10.1515/biol-2020-0064 refined olive oil in PUFAs, though a heating temperature received May 09, 2020; accepted May 25, 2020 of 220°C resulted in similar decrease in MUFAs and fi Abstract: The aim of this study was to simulate olive oil PUFAs, in both extra virgin and re ned olive oil samples. ff fi use and to monitor changes in the profile of fatty acids in The study showed di erences in fatty acid pro les that home-made preparations using olive oil, which involve can occur during the culinary heating of olive oil. repeated heat treatment cycles. The material used in the Furthermore, the study indicated that culinary heating experiment consisted of extra virgin and refined olive oil of extra virgin olive oil produced results similar to those fi samples. Fatty acid profiles of olive oil samples were of the re ned olive oil heating at a lower temperature monitored after each heating cycle (10 min). The out- below 180°C. comes showed that cycles of heat treatment cause Keywords: virgin olive oil, refined olive oil, saturated significant (p < 0.05) differences in the fatty acid profile fatty acids, monounsaturated fatty acids, polyunsatu- of olive oil. A similar trend of differences (p < 0.05) was rated fatty acids, cross-correlation analysis found between fatty acid profiles in extra virgin and refined olive oils. -
Improvement of Lipid Production from an Oil-Producing Filamentous Fungus, Penicillium Brevicompactum NRC 829, Through Central Composite Statistical Design
Ann Microbiol (2017) 67:601–613 DOI 10.1007/s13213-017-1287-x ORIGINAL ARTICLE Improvement of lipid production from an oil-producing filamentous fungus, Penicillium brevicompactum NRC 829, through central composite statistical design Thanaa H. Ali1 & Mamdouh S. El-Gamal2 & Dina H. El-Ghonemy1 & Ghada E. Awad3 & Amir E. Tantawy1 Received: 12 March 2017 /Accepted: 13 July 2017 /Published online: 7 August 2017 # Springer-Verlag GmbH Germany and the University of Milan 2017 Abstract In the present study, 13 filamentous fungi were commercial development for the production of LA by fer- screened for their lipid production and an oleaginous fun- mentation using cheap raw material. gus, Penicillium brevicompactum NRC 829, was found to be the highest lipid producer. Screening of various agro- Keywords Linoleic acid . Penicillium brevicompactum NRC industrial residues was performed and sunflower oil cake 829 . Response surface methodology . Unsaturated fatty acids proved to be the best substrate for lipid production. A central composite design was employed to investigate the optimum concentrations of the most significant medi- Introduction um components required to improve the lipid production by P. brevicompactum. The results clearly revealed that Polyunsaturated fatty acids (PUFAs) are long-chain fatty − the maximal lipid production of 8.014 ± 0.06 gL 1 acids containing two or more double bonds in their acyl (representing 57.6% lipid/dry biomass) was achieved by chains. Biosynthesis of PUFAs involves both methyl- the fungus when grown for 6 days at 30 °C under static directed and carboxyl-directed desaturases. The primary condition in a medium containing sunflower oil cake, product of fatty acid biosynthesis in oilseed crops is the NaNO3 and KCl at final concentrations of 8, 0.75 and 18-carbon monounsaturated oleic acid (C18:1–9). -
( Vaccinium Myrtillus L . ) And
Food Chemistry 354 (2021) 129517 Contents lists available at ScienceDirect Food Chemistry journal homepage: www.elsevier.com/locate/foodchem Analysis of composition, morphology, and biosynthesis of cuticular wax in wild type bilberry (Vaccinium myrtillus L.) and its glossy mutant Priyanka Trivedi a,1, Nga Nguyen a,1, Linards Klavins b, Jorens Kviesis b, Esa Heinonen c, Janne Remes c, Soile Jokipii-Lukkari a, Maris Klavins b, Katja Karppinen d, Laura Jaakola d,e, Hely Haggman¨ a,* a Department of Ecology and Genetics, University of Oulu, FI-90014 Oulu, Finland b Department of Environmental Science, University of Latvia, LV-1004 Riga, Latvia c Centre for Material Analysis, University of Oulu, FI-90014 Oulu, Finland d Department of Arctic and Marine Biology, UiT The Arctic University of Norway, NO-9037 Tromsø, Norway e NIBIO, Norwegian Institute of Bioeconomy Research, NO-1431 Ås, Norway ARTICLE INFO ABSTRACT Keywords: In this study, cuticular wax load, its chemical composition, and biosynthesis, was studied during development of Cuticular wax wild type (WT) bilberry fruit and its natural glossy type (GT) mutant. GT fruit cuticular wax load was comparable Fruit cuticle with WT fruits. In both, the proportion of triterpenoids decreased during fruit development concomitant with Gene expression increasing proportions of total aliphatic compounds. In GT fruit, a higher proportion of triterpenoids in cuticular Glossy type mutant wax was accompanied by a lower proportion of fatty acids and ketones compared to WT fruit as well as lower Triterpenoids Wax composition density of crystalloid structures on berry surfaces. Our results suggest that the glossy phenotype could be caused Chemical compounds studied in this article: by the absence of rod-like structures in GT fruit associated with reduction in proportions of ketones and fatty β-Amyrin (PubChem CID: 73145) acids in the cuticular wax. -
Component, Fatty Acid and Mineral Composition of Rice Bran Oil Extracted by Multistage with Hexane and Ethanol
INTERNATIONAL JOURNAL OF SCIENTIFIC & TECHNOLOGY RESEARCH VOLUME 6, ISSUE 11, NOVEMBER 2017 ISSN 2277-8616 Component, Fatty Acid And Mineral Composition Of Rice Bran Oil Extracted By Multistage With Hexane And Ethanol Fajriyati Mas’ud, Meta Mahendradatta, Amran Laga, Zainal Zainal Abstract: Rice bran oil (RBO) has been extracted from Celebes rice bran by multistage extraction with hexane solvent followed by ethanol to see the component, profile of fatty acids and mineral contained in both of them. As a comparison, RBO directly extracted with ethanol was also presented. Extraction process was performed using reflux method at 55oC, for 5 hours with bran and solvent ratio of 1:7. Analysis of components and fatty acids of RBO was conducted with GC-MS QP 2010 Shimadzu. Oleic, linoleic and palmitic were found dominant in first stage extraction by hexane with concentration of 3716.56, 1630.78 and 1021.89 mg/L, respectively. Palmitic (6.34 mg/L), lauric (4.78 mg/L), and linoleic (3.52 mg/L) were dominant in the second stage extraction by ethanol. Linoleic (28.85 mg/L), stearic (2.88 mg/L) and myristic (2.02 mg/L) were found in extracted directly by ethanol. RBO extracted with hexane had 18.6% of saturated fatty acid and 81.4% of unsaturated fatty acids, with ratio of saturated fatty acids : monounsaturated fatty acids: polyunsaturated fatty acids of approximately 1: 2.3 : 1.3. It contained about 56.7% of monounsaturated, 24.7% of polyunsaturated, and 18.6% of saturated fatty acids. In the present paper, we provide also an analysis of mineral composition of RBO by X-ray Spectrometer and melting point of RBO by Differential Scanning Calorimeter (DSC) instrument. -
Biochemistry Prologue to Lipids
Paper : 05 Metabolism of Lipids Module: 01 Prologue to Lipids Principal Investigator Dr. Sunil Kumar Khare, Professor, Department of Chemistry, IIT-Delhi Paper Coordinator and Dr. Suaib Luqman, Scientist (CSIR-CIMAP) Content Writer & Assistant Professor (AcSIR) CSIRDr. Vijaya-CIMAP, Khader Lucknow Dr. MC Varadaraj Content Reviewer Prof. Prashant Mishra, Professor, Department of Biochemical Engineering and Biotechnology, IIT-Delhi 1 METABOLISM OF LIPIDS Biochemistry Prologue to Lipids DESCRIPTION OF MODULE Subject Name Biochemistry Paper Name 05 Metabolism of Lipids Module Name/Title 01 Prologue to Lipids 2 METABOLISM OF LIPIDS Biochemistry Prologue to Lipids 1. Objectives To understand what is lipid Why they are important How they occur in nature 2. Concept Map LIPIDS Fatty Acids Glycerol 3. Description 3.1 Prologue to Lipids In 1943, the term lipid was first used by BLOOR, a German biochemist. Lipids are heterogeneous group of compounds present in plants and animal tissues related either actually or potentially to the fatty acids. They are amphipathic molecules, hydrophobic in nature originated utterly or in part by thioesters (carbanion-based condensations of fatty acids and/or polyketides etc) or by isoprene units (carbocation-based condensations of prenols, sterols, etc). Lipids have the universal property of being: i. Quite insoluble in water (polar solvent) ii. Soluble in benzene, chloroform, ether (non-polar solvent) 3 METABOLISM OF LIPIDS Biochemistry Prologue to Lipids Thus, lipids include oils, fats, waxes, steroids, vitamins (A, D, E and K) and related compounds, such as phospholipids, triglycerides, diglycerides, monoglycerides and others, which are allied more by their physical properties than by their chemical assests. -
Common Edible Seaweeds in the Gulf of Alaska
eliciousor millennia, Alaska edible Natives have seaweedssubsisted COMMON EDIBLE Don the wild edibles—plants, animals, and F seaweeds—found in abundance along Alaska’s shores. In this book, Dr. Dolly Garza, a Haida-Tlingit Indian, shows you how to look for, identify, harvest, preserve, and prepare several species of seaweeds SEAWEEDS and one plant for tasty snacks or for the dinner table. IN THE GULF OF ALASKA A University of Alaska Fairbanks professor emerita, Dolly was raised in southeast Alaska Second Edition where her family routinely harvested seaweeds as a diet staple, a practice they continue today. Dolly enjoys sharing her traditional Native knowledge through presentations to Elderhostel groups, youth groups, and others. In this book she shares with you her lifetime of first-hand knowledge about the pleasures of harvesting, preparing, and eating some of the most common and delectable wild edibles found along Gulf of Alaska shores. US $10.00 CAN $10.00 DOLLY GARZA Seaweeds book cover.indd 1 3/28/12 9:30 AM COMMON EDIBLE SEAWEEDS IN THE GULF OF ALASKA Second Edition DOLLY GARZA Published by Alaska Sea Grant, University of Alaska Fairbanks SG-ED-46 Elmer E. Rasmuson Library Cataloging in Publication Data Garza, Dolly A. Common edible seaweeds in the Gulf of Alaska / Dolly Garza. — Fair- banks, Alaska : Alaska Sea Grant College Program, University of Alaska Fairbanks. p. : ill. ; cm. - (Alaska Sea Grant College Program, University of Alaska Fairbanks ; SG-ED-46) 1. Marine algae as food—Alaska—Alaska, Gulf of. 2. Cookery (Marine algae) I. Title. II. Series: Alaska Sea Grant College Program, University of Alaska Fairbanks ; SG-ED-46. -
Aroma Volatile Biosynthesis in Apples Affected by 1-MCP and Methyl Jasmonate
Postharvest Biology and Technology 36 (2005) 61–68 Aroma volatile biosynthesis in apples affected by 1-MCP and methyl jasmonate S. Kondo a, ∗, S. Setha a, D.R. Rudell b, D.A. Buchanan b, J.P. Mattheis b a Graduate School of Applied Biosciences, Hiroshima Prefectural University, Shobara, Hiroshima 727-0023, Japan b Tree Fruit Research Lab, United States Department of Agriculture—ARS, Wenatchee, WA 98801, USA Received 13 August 2004; received in revised form 8 November 2004; accepted 24 November 2004 Abstract Effects of 1-methylcyclopropene (1-MCP), 2-chloroethyl phosphonic acid (ethephon), and methyl jasmonate (MeJA) on production of aroma volatile compounds and ethylene by ‘Delicious’ and ‘Golden Delicious’ apples [Malus sylvestris (L.) Mill. var. domestica (Borkh.) Mansf.] during ripening were investigated. Forty-four volatile compounds in ‘Delicious’ and 40 compounds in ‘Golden Delicious’ were detected. Among volatiles classified as alcohols, esters, ketones, aldehydes, acetic acid, and ␣-farnesene, esters were the most prevalent compounds, followed by alcohols. Aroma volatile production was high in untreated controls and ethephon treatment. Volatile production by 1-MCP-treated fruit was lower compared with untreated controls throughout the evaluation period. The impact of MeJA application on volatile production was cultivar dependent. The combination of ethephon with MeJA reduced volatile production by ‘Delicious’ compared with ethephon only, but this treatment combination stimulated volatile production by ‘Golden Delicious’ with the exception of esters. In general, the effect of MeJA on volatile production was related to the effect of MeJA on internal ethylene concentration. The results suggest that the effect of MeJA on aroma volatiles in apple fruit may be mediated by ethylene. -
Role of Fatty Acid Omega-Hydroxylase 1 and Abscisic Acid in Potato Tuber Suberin Formation
Western University Scholarship@Western Electronic Thesis and Dissertation Repository 5-18-2016 12:00 AM Role of Fatty Acid omega-Hydroxylase 1 and Abscisic Acid in Potato Tuber Suberin Formation Meg Haggitt The University of Western Ontario Supervisor Dr. Mark Bernards The University of Western Ontario Graduate Program in Biology A thesis submitted in partial fulfillment of the equirr ements for the degree in Doctor of Philosophy © Meg Haggitt 2016 Follow this and additional works at: https://ir.lib.uwo.ca/etd Part of the Plant Biology Commons Recommended Citation Haggitt, Meg, "Role of Fatty Acid omega-Hydroxylase 1 and Abscisic Acid in Potato Tuber Suberin Formation" (2016). Electronic Thesis and Dissertation Repository. 4074. https://ir.lib.uwo.ca/etd/4074 This Dissertation/Thesis is brought to you for free and open access by Scholarship@Western. It has been accepted for inclusion in Electronic Thesis and Dissertation Repository by an authorized administrator of Scholarship@Western. For more information, please contact [email protected]. Role of Fatty Acid omega-Hydroxylase 1 (FAωH1) and Abscisic Acid in Potato Tuber Suberin Formation Thesis format: Integrated-Article By Meghan L. Haggitt Department of Biology, Faculty of Science A thesis submitted in partial fulfillment of the requirements for the degree of Doctor of Philosophy SCHOOL OF GRADUATE AND POSTDOCTORAL STUDIES THE UNIVERSITY OF WESTERN ONTARIO LONDON, ONTARIO, CANADA © Meghan L. Haggitt 2016 Abstract Suberin is a complex biopolymer composed of two distinct but covalently-linked domains. The first domain is composed of polymerized phenolic monomers, whereas the second domain is predominately fatty acid derivatives esterified with glycerol. -
Graham Centre Monograph No. 4
Long-chain omega-3 polyunsaturated fatty acids in ruminant nutrition: benefits to animals and humans Edward H. Clayton Livestock Research Officer – Ruminant Nutrition NSW Department of Primary Industries, Wagga Wagga Agricultural Institute Pine Gully Rd, Wagga Wagga NSW 2650 Graham Centre Monograph No. 4 Edited by: Toni Nugent and Catriona Nicholls August 2014 © State of New South Wales through Department of Trade and Investment, Regional Infrastructure and Services 2014 This publication is copyright. You may download, display, print and reproduce this material in an unaltered form only (retaining this notice) for your personal use or for non-commercial use within your organisation. To copy, adapt, publish, distribute or commercialise any of this publication you will need to seek permission from the NSW Department of Primary Industries. Disclaimer: The information contained in this publication is based on knowledge and understanding at the time of writing (August 2014). However, because of advances in knowledge, users are reminded of the need to ensure that information upon which they rely is up to date and to check currency of the information with the appropriate officer of the NSW Department of Primary Industries or the user’s independent advisor. All sources of information in the current publication are acknowledged in the text. No further reproduction should be made without first obtaining prior written approval of the copyright owner. For updates to this publication, check www.grahamcentre.net/ Published by the NSW Department of Primary Industries. First published August 2014 ISBN 978 1 74256 678 8 Cover design by: Sharon Kiss Cover photo by: Toni Nugent, Graham Centre for Agricultural Innovation Author’s Contact: Dr Edward Clayton, Livestock Research Officer, NSW Department of Primary Industries, Wagga Wagga Agricultural Institute, Pine Gully Rd, Wagga Wagga NSW 2650 Email: [email protected] Citation: Clayton EH (2014). -
Molecular Tracers and Untargeted Characterization of Water Soluble Organic Compounds in Polar Ice for Climate Change Studies
PhD Thesis in SCIENCE AND MANAGEMENT OF CLIMATE CHANGE Molecular tracers and untargeted characterization of water soluble organic compounds in polar ice for climate change studies. PhD Candidate Ornela Karroca Supervisor Prof. Andrea Gambaro Co-Supervisor Dr. Roberta Zangrando 1 GLOSSARY 1. ABSTRACT ........................................................................................................................................ 4 2. INTRODUCTION ............................................................................................................................... 5 3. THESIS GOALS ................................................................................................................................ 15 4. EXPERIMENTAL SECTION ............................................................................................................... 16 4.1 Reagents and standard solutions ............................................................................................ 16 4.2 Quantitative analyses .............................................................................................................. 17 4.2.1 Instrumentation and working conditions .......................................................................... 17 4.2.2 Amino acids and phenolic compounds: Method validation .............................................. 21 4.2.2.1 Chromatographic separation ..................................................................................... 21 4.2.2.2 Quality control...........................................................................................................