scholarly journals Mechanisms of seed ageing under different storage conditions for Vigna radiata (L.) Wilczek: lipid peroxidation, sugar hydrolysis, Maillard reactions and their relationship to glass state transition

2003 ◽  
Vol 54 (384) ◽  
pp. 1057-1067 ◽  
Author(s):  
U. M. N. Murthy ◽  
P. P. Kumar ◽  
W. Q. Sun
Keyword(s):  
Lipid Peroxidation ◽  
Vigna Radiata ◽  
State Transition ◽  
Storage Conditions ◽  
Maillard Reactions ◽  
Glass State ◽  
Seed Ageing ◽  
Sugar Hydrolysis

scholarly journals Genetic and Epigenetic Stability in Rye Seeds under Different Storage Conditions: Ageing and Oxygen Effect

Plants ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 393 ◽  
Author(s):  
Michela Pirredda ◽  
M. Elena González-Benito ◽  
Carmen Martín ◽  
Sara Mira
Keyword(s):  
Genetic Stability ◽  
De Novo ◽  
Storage Conditions ◽  
Oxygen Effect ◽  
Epigenetic Changes ◽  
Air Atmosphere ◽  
Complex Process ◽  
Epigenetic Instability ◽  
Seed Ageing ◽  
Genetic And Epigenetic Stability

Seed ageing is a complex process and can be described as the loss of viability or quality with time. It is important to elucidate whether genetic and epigenetic stability is altered in stored seeds and in seedlings produced from them. Non-stored and stored rye seeds at different stages of ageing were compared, as well as the seedlings obtained from them. Seeds were stored at 35 °C and 15% water content, under vacuum or air atmosphere. DNA of seeds and seedlings was isolated at three stages of the deterioration curve: P75 (13 days), P20 (29 days), and P0 (36 days). Genetic stability was assessed by RAPD technique, and epigenetic changes by MSAP markers. While seeds showed genetic stability after storage, the similarity of seedlings obtained from seeds stored for 29 days was lower (95%) when compared to seedlings from control seeds. Epigenetic changes were between 15% and 30% (both de novo methylation and demethylation) in the stored seeds compared to control seeds, with no differences between 13 and 29 days of storage with either air or vacuum atmospheres. In seedlings, epigenetic changes significantly increased with storage time. In conclusion, ageing increased epigenetic instability in both seeds and seedlings, when compared to controls.

scholarly journals The Toxicological Aspects of the Heat-Borne Toxicant 5-Hydroxymethylfurfural in Animals: A Review

Molecules ◽  
2020 ◽  
Vol 25 (8) ◽  
pp. 1941 ◽  
Author(s):  
Mayada R. Farag ◽  
Mahmoud Alagawany ◽  
May Bin-Jumah ◽  
Sarah I. Othman ◽  
Asmaa F. Khafaga ◽  
...  
Keyword(s):  
Human Health ◽  
Elevated Temperatures ◽  
Food Products ◽  
Storage Conditions ◽  
Heat Processing ◽  
Food Storage ◽  
Maillard Reactions ◽  
Dried Fruit ◽  
Processing And Storage ◽  
And Storage

The incidence of adverse reactions in food is very low, however, some food products contain toxins formed naturally due to their handling, processing and storage conditions. 5-(Hydroxymethyl)-2-furfural (HMF) can be formed by hydrogenation of sugar substances in some of manufactured foodstuffs and honey under elevated temperatures and reduced pH conditions following Maillard reactions. In previous studies, it was found that HMF was responsible for harmful (mutagenic, genotoxic, cytotoxic and enzyme inhibitory) effects on human health. HMF occurs in a wide variety of food products like dried fruit, juice, caramel products, coffee, bakery, malt and vinegar. The formation of HMF is not only an indicator of food storage conditions and quality, but HMF could also be used as an indicator of the potential occurrence of contamination during heat-processing of some food products such as coffee, milk, honey and processed fruits. This review focuses on HMF formation and summarizes the adverse effects of HMF on human health.

BROWNING OF LENTIL SEEDS, CONCOMITANT LOSS OF VIABILITY, AND THE POSSIBLE ROLE OF SOLUBLE TANNINS IN BOTH PHENOMENA

1984 ◽  
Vol 64 (4) ◽  
pp. 815-824 ◽  
Author(s):  
CONSTANCE NOZZOLILLO ◽  
MATILDE DE BEZADA
Keyword(s):  
Condensed Tannins ◽  
Lens Culinaris ◽  
Membrane Integrity ◽  
Storage Conditions ◽  
Low Molecular Weight ◽  
Light Yellow ◽  
Humid Environment ◽  
Seed Ageing ◽  
Percent Germination

Under normal storage conditions, lentil seeds, Lens culinaris Medic. (Fabaceae), were observed to discolor gradually over a 2-yr period from the olive green of freshly harvested seeds to a light yellow and finally a deep brown. Browning was experimentally accelerated by exposure to a warm, humid environment and conversely, retarded by exposure to a cold or dry atmosphere. Browned seeds were judged less viable than green seeds on the basis of (1) a fainter reaction to the tetrazolium test, (2) lower percent germination, and (3) a higher electrical conductivity of the imbibition medium indicative of a loss of membrane integrity and resultant loss of cell solutes. Coats of both green and browned seeds contained a high amount of proanthocyanidins (condensed tannins), both procyanidin and prodelphinidin, but browned seeds exuded much lower amounts of low molecular weight proanthocyanidins (soluble tannins) into the imbibition medium than did green seeds. It is concluded that (1) browning was a result of polymerization of soluble tannins to brown-colored high MW polymers (condensed tannins), and (2) under experimentally provided storage conditions of high relative humidity, embryo death was hastened in the presence of the seed coat, possibly by the interaction of soluble tannins or their precursors with embryo membranes.Key words: Lentils, Lens, seed browning, seed ageing, proanthocyanidins, soluble tannins

Maintenance of bioenergetic balance in sperm and prevention of lipid peroxidation: a review of the effect on design of storage preservation systems

1993 ◽  
Vol 5 (6) ◽  
pp. 675 ◽  
Author(s):  
RH Hammerstedt
Keyword(s):  
Lipid Peroxidation ◽  
Storage Conditions ◽  
Nutrient Supply ◽  
Sperm Storage ◽  
Metabolic Products ◽  
Experimental Approaches ◽  
Release Potential ◽  
Sperm Survival ◽  
Effective Use ◽  
Ram Sperm

Effective use of encapsulated sperm requires careful review of: (a) the conditions under which the procedure can be effectively used; (b) assessment of the effect of storage conditions on sperm survival; (c) description of the environment of the female tract before, during and after capsule deposition; and (d) economic evaluation of impact and costs of the putative technology. Sperm survival depends on successful sustenance over two periods of storage (at subambient temperatures after collection and extension, then at body temperature when placed in the female tract) and one period of action (after release and until fertilization). The bioenergetic requirements of cauda epididymal and ejaculated bull and ram sperm are reviewed in terms of absolute ATP needs and are discussed in terms of storage needs. In addition, sperm inactivation by lipid peroxidation is discussed and suggestions are provided to minimize the process. Two general types of containers are possible. An open porous form allows free passage of nutrients and metabolic products; the entrapped sperm are thus subjected to the changing environment in the female tract. The other form is a sealed capsule that opens to release sperm before ovulation; it provides a sperm storage environment independent of female tract chemistry but introduces problems of nutrient supply and metabolite release. Potential experimental approaches to evaluate each type of system are discussed.

scholarly journals PHYSIOLOGICAL AND BIOCHEMICAL CHANGES IN BRAZILIAN PEPPER (Schinus terebinthifolius Raddi) SEEDS DURING STORAGE

2018 ◽  
Vol 42 (1) ◽  
Author(s):  
Lucas Pinto Ribeiro ◽  
Argemiro Teixeira Leite Filho ◽  
Luana Bertollini de Jesus Silva ◽  
Valeria Fátima Silva ◽  
Eduardo Euclydes de Lima e Borges
Keyword(s):  
Lipid Peroxidation ◽  
Membrane Permeability ◽  
Germination Rate ◽  
Seed Storage ◽  
Storage Conditions ◽  
Germination Percentage ◽  
Biochemical Changes ◽  
Schinus Terebinthifolius ◽  
Brazilian Pepper ◽  
Physiological And Biochemical

ABSTRACT Seed propagation is the standard method of propagation of Brazilian peppertree (Schinus terebinthifolius Raddi); therefore, the study of appropriate conditions of seed storage is of great importance. The aim of this study was to quantify the physiological and biochemical changes that occur in Brazilian pepper seeds under different storage conditions. Seeds were stored at 34, 55, 75, and 93% relative humidity (RH) at 20°C. Samples were collected before storage and every two months for the analysis of moisture content, germination percentage, germination rate, lipid peroxidation, membrane permeability, and activity of enzymes of the antioxidant system. Brazilian pepper seeds remained viable for 12 months when kept at 34 or 55% RH. At 75% RH, seeds lost viability in six months, whereas at 93% RH, seeds deteriorated within two months. Electrical conductivity and lipid peroxidation decreased after eight months of storage under all RH conditions. No relation was observed between loss of physiological quality and lipid peroxidation or membrane permeability. The activity of the enzymes superoxide dismutase, catalase, and ascorbate peroxidase did not vary during storage, regardless of RH.

Revision: Indicadores del deterioro de la calidad proteica y del valor nutritivo de la leche / Review: Indicators of damage of protein quality and nutritional value of milk

1999 ◽  
Vol 5 (6) ◽  
pp. 447-461 ◽  
Author(s):  
E. Ferrer ◽  
A. Alegría ◽  
R. Farré ◽  
P. Abellán ◽  
F. Romero
Keyword(s):  
Maillard Reaction ◽  
Nutritional Value ◽  
Protein Quality ◽  
Storage Conditions ◽  
In Vitro Digestibility ◽  
Thermal Treatments ◽  
Maillard Reactions ◽  
Reducing Substances ◽  
Subsequent Storage

The nutritional value of milk can be negatively affected by thermal treatments. The quality of the proteins can be modified as a consequence of a set of reactions, the most important of which are the interactions between protein and carbohydrates, also known as Maillard reactions. These reactions can also occur when the storage conditions of moisture and temperature are unfavorable. The differ ent thermal treatments involved in processing milk (pasteurization, sterilization, drying, etc.) lead to different steps of the Maillard reaction and therefore to the formation of different compounds that can be useful as chemical markers of milk alteration, or more exactly of protein alteration. Estimating these markers is useful in monitoring the changes, especially those related to proteins, that happen during processing and storage. A review of the literature on the markers used to evaluate the modi fications that milk undergoes during thermal treatment and subsequent storage was carried out, focusing mainly on proteins. Special attention was paid to the analytical aspects. The chemical mark ers taken into account can be classified into two groups according to their relation with the Maillard reaction: 1. Specific markers of Maillard reaction: undesirable compounds (furosine, lisinoalanine, histidinalanine, furfurals, melanoidins); loss of nutrients (available lysine). 2. Non-markers of Maillard reaction: galactose; lactulose; protein-reducing substances; denaturation of protein; in vitro digestibility of proteins; others—pH, viscosity, free fatty acids.

15 EFFECT OF BULL EPIDIDYMIS STORAGE CONDITIONS ON CRYOPRESERVED EPIDIDYMAL SPERM IN VITRO FERTILITY AND LIPID PEROXIDATION STATUS

2007 ◽  
Vol 19 (1) ◽  
pp. 126 ◽  
Author(s):  
M. Nichi ◽  
T. Rijsselaere ◽  
A. Van Soom ◽  
J. B. P. De Clercq ◽  
I. G. F. Goovaerts ◽  
...  
Keyword(s):  
Lipid Peroxidation ◽  
Storage Temperature ◽  
Sperm Quality ◽  
Membrane Resistance ◽  
Storage Conditions ◽  
Tbars Level ◽  
Epididymal Sperm ◽  
Intrinsic Resistance ◽  
Vitro Fertilization

Although cryopreservation of epididymal sperm has been studied extensively in several species, some factors that could negatively influence its quality are still unknown, such as the storage conditions of the epididymides prior to sperm collection. Studies indicate that the lower the storage temperature, the better the sperm quality after collection (Kaabi et al. 2003 Theriogenology 60, 1249–1259). An additional factor is lipid peroxidation in which sperm membrane resistance against reactive oxygen species (ROS) attacks is an important component. The objective of this experiment was to study whether the epididymis storage temperature following slaughter, as well as the intrinsic resistance against oxidative stress, affects the fertilizing capacity of cryopreserved epididymal bull sperm in vitro. Twelve epididymides (6 bulls) were collected after slaughter and divided into 2 groups, (stored at either 4 or 37�C for 2), after which semen was collected from the caudae epididymides and cryopreserved. Subsequently, one aliquot of the frozen–thawed semen samples was subjected to induced lipid peroxidation with ferrous sulfate and ascorbate (37�C; 2 h), after which tiobarbituric acid-reactive substances (TBARS), as an index of lipid peroxidation, were measured according to a method previously described (Beorlegui et al. 1997 Andrologia 29, 37–42). A second aliquot was used for in vitro fertilization in a routine IVF–IVC setup in duplicate (24-h maturation, SOF culture medium in 5% CO2, 5% O2, and 90% N2). In vitro embryo production results at Day 7 and TBARS levels were statistically analyzed using SAS (SAS Institute, Inc., Cary, NC, USA). No influence of storage temperature was observed at either TBARS level (4�C: 943.6 � 173.4; 37�C: 751.4 � 136.2 ng of TBARS/108 spermatozoa; P = 0.3) or on blastocyst rates (4�C: 23.0 � 2.8; 37�C: 18.7 � 3.6% of blastocysts; P = 0.2). However, the percentage of hatched blastocysts tend to be higher for epididymides stored at 4�C when compared to those stored at 37�C (6.4 � 1.8 and 2.3 � 0.9, respectively; P = 0.06). In addition, a negative correlation was found between TBARS concentrations and blastocyst rates (R = –0.57; P < 0.05). Compared to fresh samples collected from epididymides under the same conditions (unpublished data), levels of TBARS were two- to threefold higher for the cryopreserved sperm, indicating that lipid peroxidation appears to play a role in the decrease in quality of cryopreserved epididymal sperm. In conclusion, temperature during the epididymides short-term storage prior to sperm cryopreservation did not seem to influence the sperms' in vitro fertilizing capacity. On the other hand, an alternative to improve cryopreserved epididymal sperm in vitro fertility (or fertilizing capacity) could be the addition of antioxidants to semen extenders. Further studies are necessary to confirm this hypothesis.

Sign in / Sign up

Export Citation Format

Share Document