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Publikováno v:
Journal of Environmental Science and Health, Part B. 56:1051-1056
Organophosphate hydrolase (OphB) gene from Pseudomonas sp. was transferred into Arabidopsis plants to observe the bioremediation ability and tolerance level of the transgenic plant to organophosphate pesticides contaminants. Gene transfer was observe
Autor:
Giselle Maria Maciel, Maira Akemi Casagrande Yamato, Melina Aparecida Plastina Cardoso, Alessandra Cristina Pedro, Isabela de Andrade Arruda Fernandes, Ivanor Nunes do Prado, Charles Windson Isidoro Haminiuk
Publikováno v:
Food Reviews International. :1-18
Several studies have shown that the consumption of goji berries, which belong to the Lycium genus, can reduce the risk of developing carcinogenic, neurodegenerative, ocular, nephrological and liver...
Publikováno v:
Critical Reviews in Food Science and Nutrition. :1-13
Anthocyanins are important pigments that contribute to fruit quality. The regulation of anthocyanin biosynthesis by several transcription factors via sophisticated regulatory networks has been studied in various plants. Brassinosteroids (BRs), a new
Autor:
Camila Duarte Ferreira-Ribeiro, Deborah Murowaniecki Otero, Patrick da Silva Cardoso, Itana Nascimento Brito da Silva
Publikováno v:
Critical Reviews in Food Science and Nutrition. :1-17
The Cactaceae family can be easily found in the arid and semiarid regions, with a significant waste of its potentials, being generally used as forage. Considering that much research have shown antioxidant properties and bioactive compounds in cacti s
Autor:
Siavash Fazelian, Mohammad Hossein Ayati, Nazli Namazi, Sayyedeh Fatemeh Askari, Neda Roshanravan
Publikováno v:
Critical Reviews in Food Science and Nutrition. :1-14
Quercetin is a dietary flavonoid that can affect the balance between anti-oxidant defense system and oxidative stress. A number of studies showed the positive effects of quercetin on diabetes mellitus and related metabolic disorders
Publikováno v:
Critical Reviews in Food Science and Nutrition. 63:2447-2479
Sourdough production is an ancient method to ferment flour from cereals for the manufacturing of baked goods. This review deals with the state-of-the-art of current fermentation strategies for sourdough production and the microbial ecology of mature
Publikováno v:
Critical Reviews in Food Science and Nutrition. 63:1119-1142
Polysaccharides present in grapes interact with wine sensory-active compounds (polyphenols and volatile compounds) via different mechanisms and can affect wine organoleptic qualities such as astringency, color and aroma. Studies on the role that grap
Autor:
Fabiano Carvalho de Brito, Vera Maria Ferrão Vargas, Alexandre Arenzon, Suelen Ávila, Ismael Kruger, Samanta Daliana Golin Pacheco, Livia Rozino, Marcelo Lazzarotto, Natalie Reichert
Publikováno v:
Journal of Environmental Science and Health, Part B. 56:782-791
This study evaluated the biocidal activity of aqueous fruit extracts from Ilex paraguariensis progenies at different ripening stages in two ecotoxicity assays using Pomacea canaliculata juveniles and Danio rerio larvae. Mutagenicity was verified by t
Publikováno v:
Journal of Environmental Science and Health, Part B. 56:658-669
Glyphosate is a broad-spectrum herbicide that has been widely used for nonselective weed control in soybean fields. In the present study, RNA-seq of an Fusarium verticillioides isolate exhibiting r...
Autor:
Bassem Jaouadi, Hocine Hacene, Fawzi Allala, Hatem Rekik, Sondes Mechri, Sondes Hamdi, Khelifa Bouacem, Amel Bouanane-Darenfed, Nadia Zaraî Jaouadi, Kahina Ighilahriz
Publikováno v:
Biocatalysis and Biotransformation. 40:365-377
A novel extracellular lignin peroxidase (LiP) has been produced (65 U/mL) in potato dextrose broth (PDB)-optimized media by a white-rot Agaricomycetes fungus strain KB-DZ15 newly isolated from dead...