scholarly journals Characterization of the genome of a phylogenetically distinct tospovirus and its interactions with the local lesion-induced host Chenopodium quinoa by whole-transcriptome analyses

PLoS ONE ◽  
2017 ◽  
Vol 12 (8) ◽  
pp. e0182425 ◽  
Author(s):  
Wan-Chen Chou ◽  
Shih-Shun Lin ◽  
Shyi-Dong Yeh ◽  
Siang-Ling Li ◽  
Ying-Che Peng ◽  
...  
Keyword(s):  
Chenopodium Quinoa ◽  
Local Lesion ◽  
Transcriptome Analyses ◽  
Whole Transcriptome

Nutritional characterization of six quinoa (Chenopodium quinoa Willd) varieties cultivated in Southern Europe

2021 ◽  
pp. 103876
Author(s):  
M. José Rodríguez Gómez ◽  
Javier Matías Prieto ◽  
Verónica Cruz Sobrado ◽  
Patricia Calvo Magro
Keyword(s):  
Chenopodium Quinoa ◽  
Southern Europe

scholarly journals Extraction, purification and characterization of inhibitor of trypsin from Chenopodium quinoa seeds

2015 ◽  
Vol 35 (4) ◽  
pp. 588-597 ◽  
Author(s):  
Aline Regiele Pesoti ◽  
Bruno Menezes de Oliveira ◽  
Augusto Cesar de Oliveira ◽  
Dávia Guimarães Pompeu ◽  
Daniel Bonoto Gonçalves ◽  
...  
Keyword(s):  
Chenopodium Quinoa ◽  
Purification And Characterization

206 Identification and Whole Transcriptome Characterization of Pancreatic Cancer Stem Cells

2012 ◽  
Vol 142 (5) ◽  
pp. S-50-S-51
Author(s):  
Christina Vorvis ◽  
George A. Poultsides ◽  
Jeffrey A. Norton ◽  
Maria Hatziapostolou ◽  
Dimitrios Iliopoulos
Keyword(s):  
Pancreatic Cancer ◽  
Stem Cells ◽  
Cancer Stem Cells ◽  
Whole Transcriptome ◽  
Pancreatic Cancer Stem Cells

Characterization of Salt Overly Sensitive 1 (SOS1) gene homoeologs in quinoa (Chenopodium quinoa Willd.)

Genome ◽  
2009 ◽  
Vol 52 (7) ◽  
pp. 647-657 ◽  
Author(s):  
P. J. Maughan ◽  
T. B. Turner ◽  
C. E. Coleman ◽  
D. B. Elzinga ◽  
E. N. Jellen ◽  
...  
Keyword(s):  
Salt Tolerance ◽  
Dna Sequences ◽  
Genomic Sequence ◽  
Chenopodium Quinoa ◽  
Fish Analysis ◽  
Cdna Sequences ◽  
Grain Crop ◽  
High Level ◽  
Salt Overly Sensitive

Salt tolerance is an agronomically important trait that affects plant species around the globe. The Salt Overly Sensitive 1 (SOS1) gene encodes a plasma membrane Na+/H+ antiporter that plays an important role in germination and growth of plants in saline environments. Quinoa (Chenopodium quinoa Willd.) is a halophytic, allotetraploid grain crop of the family Amaranthaceae with impressive nutritional content and an increasing worldwide market. Many quinoa varieties have considerable salt tolerance, and research suggests quinoa may utilize novel mechanisms to confer salt tolerance. Here we report the cloning and characterization of two homoeologous SOS1 loci (cqSOS1A and cqSOS1B) from C. quinoa, including full-length cDNA sequences, genomic sequences, relative expression levels, fluorescent in situ hybridization (FISH) analysis, and a phylogenetic analysis of SOS1 genes from 13 plant taxa. The cqSOS1A and cqSOS1B genes each span 23 exons spread over 3477 bp and 3486 bp of coding sequence, respectively. These sequences share a high level of similarity with SOS1 homologs of other species and contain two conserved domains, a Nhap cation-antiporter domain and a cyclic-nucleotide binding domain. Genomic sequence analysis of two BAC clones (98 357 bp and 132 770 bp) containing the homoeologous SOS1 genes suggests possible conservation of synteny across the C. quinoa sub-genomes. This report represents the first molecular characterization of salt-tolerance genes in a halophytic species in the Amaranthaceae as well as the first comparative analysis of coding and non-coding DNA sequences of the two homoeologous genomes of C. quinoa.

scholarly journals Purificación Parcial y Caracterización de Alfa Amilasa de granos germinados de Chenopodium quinoa (Quinua)

2018 ◽  
pp. 52-58
Keyword(s):  
Specific Activity ◽  
Chenopodium Quinoa ◽  
Maximum Activity ◽  
Alpha Amylase ◽  
Partial Purification ◽  
Chemical Hydrolysis ◽  
Germination Process ◽  
Sds Page ◽  
Global Population

Purificación Parcial y Caracterización de Alfa Amilasa de granos germinados de Chenopodium quinoa (Quinua) Partial Purification and Characterization of Alpha Amylase from germinated grains from Chenopopdium quinoa (Quinua) Melissa Bedón Gómez, Oscar Nolasco Cárdenas, Carlos Santa Cruz C. y Ana I. F. Gutiérrez Román Universidad Nacional Federico Villarreal, Facultad de Ciencias Naturales y Matemática, Laboratorio de Bioquímica y Biología Molecular, Jr. Río Chepén S/N, El Agustino. Telefax: 362 - 3388 DOI: https://doi.org/10.33017/RevECIPeru2013.0007/ Resumen Las alfa amilasas son las enzimas más estudiadas e importantes en el campo biotecnológico e industrial; ya que han reemplazado por completo la hidrólisis química del almidón. Estas enzimas son imprescindibles en la elaboración de productos alimenticios, combustibles, medicamentos y detergentes con la finalidad de optimizar procesos y conservar el medio ambiente. La α-amilasa puede ser purificada de diferentes organismos como plantas, animales, hongos y bacterias; actualmente un gran número de α-amilasas bacterianas en especial del género Bacillus están disponibles comercialmente y son las más utilizadas en las industrias. Sin embargo, la producción de éstas no satisfacen los requerimientos industriales en el mundo; ya que, la demanda de esta enzima se ha incrementado en los últimos dos años y el empleo de α-amilasas bacterianas ha provocado alergias afectando al 15% de la población a nivel mundial. . En este estudio, como fuente de α-amilasa se emplearon semillas de Chenopodium quinoa (quinua) var hualhuas blanca durante el proceso de germinación; esta enzima fue parcialmente purificada por precipitación con sulfato de amonio obteniendo una actividad específica final de 35.60U/mg y un grado de purificación de 5 veces. La purificación fue confirmada por SDS-PAGE, encontrando un peso molecular de 44kDa. La actividad enzimática se evaluó mediante el método de Miller mostrando máxima actividad a pH 7 y a temperatura de 37ºC. La linealización de Lineweaver-Burk nos dio un Km de 16mg/mL y Vmax de 100µM de maltosa/min. Por lo tanto, esta caracterización reúne los pre-requisitos necesarios para la aplicación en la industria. Descriptores: Chenopodium quinoa, alfa amilasa, germinación, purificación parcial. Abstract The alpha amylases are the enzymes most studied and important in biotechnology and industry; because they have completely replaced the starch’s chemical hydrolysis. These enzymes are essential in the food production, medicines and detergents in order to optimize processes and conserve the environment. The α-amylase can be isolated from different organisms such as plants, animals, fungi and bacteria, now a large number of bacterial α-amylases especially from genus Bacillus are commercially available and they are the most used in industry. However, the production of these do not meet industry requirements in the world, because the demand for this enzyme has increased in the last two years and the use of bacterial α-amilase has caused allergies affecting the 15% of the global population. In this study, as a source of α-amylase used the seeds from Chenopodium quinoa (quinoa). Var. white hualhuas during the germination process, this enzyme was partially purified by ammonium sulfate precipitation to obtain a final specific activity of 35.60U/mg, and a grade of purification of 5 times. The purification was confirmed by SDS-PAGE, where the molecular weight was 44kDa. The enzyme activity was evaluated by Miller method showing maximum activity at pH 7 and 37ºC. The Lineweaver-Burk linearization shows a Km of 16mg/mL and Vmax of 100μM the maltose / min. Therefore, these characterizations meet the prerequisites need for industry. Keywords: Chenopodium quinoa; alpha amylase; germination; partial purification

scholarly journals Obtaining Extruded Quinoa (Chenopodium Quinoa Willd) Flavor to Vanilla, Chocolate, Passion Fruit and His Industrial Process

2021 ◽  
Author(s):  
Diego Villa Valdivieso ◽  
Mabel Parada Rivera ◽  
Marlene García Veloz
Keyword(s):  
Chenopodium Quinoa ◽  
Industrial Process ◽  
Preference Test ◽  
Passion Fruit ◽  
Raw Material ◽  
Industrial Processes ◽  
Human Consumption ◽  
Daily Production ◽  
Palabras Clave

The main objective of this work was to design the industrial process for the elaboration of quinoa extruded (Chenopodium quinoa Willd) of vanilla, chocolate and passion fruit flavors. The first step was the physical, bromatological and microbiological characterization of the raw material according to the ‘NTE INEN 1673 (2013): Quinoa Requirements’. Next, both the laboratory and industrial processes were performed, in which the unitary operations suitable for precise design were determined, including extrusion, evaporation, mixing and drying. Simultaneously, data of the necessary processes were taken (humidity, temperature and time) which facilitated all engineering calculations essential to generate a daily production using 17 kg of natural quinoa extrude to obtain 22,702 kg of vanilla, 23,491 kg of chocolate or 24,137 kg of passion fruit values that were determined by mass balances. With these processed samples, a sensory evaluation was conducted using a preference test in which the vanilla flavor obtained a 63.03% acceptability, followed by passion fruit with 20.72%, and finally chocolate with 16.22%. Once it was completed, the design was validated through the ‘NTE INEN 2570 (2011): grain, cereal and seed snacks. Requirements’, recording values within the limits recommended by the norm. Thus, the product is suitable for human consumption. Keywords: Humidity, Extrusion, Mass balance, food safety, Statgraphycs (software). Resumen El presente trabajo tuvo por principal objetivo diseñar el proceso industrial para la elaboración de extruido de quinua (Chenopodium quinoa Willd) sabor a vainilla, chocolate y maracuyá, donde para cumplirlo se inició con la caracterización física, bromatológica y microbiológica de la materia prima acorde a la ‘NTE INEN 1673 (2013): Quinua. Requisitos.’, seguido a esto se desarrolló el proceso tanto a nivel de laboratorio como industrial en donde se determinaron las operaciones unitarias idóneas para un diseño preciso entre las que constan la extrusión, la evaporación, el mezclado y el secado, a la vez se tomaron los datos necesarios de las variables del proceso (humedad, temperatura y tiempo) que ayudarían a realizar todos los cálculos de ingeniería indispensables para generar una producción diaria que utiliza 17 kg de extruido de quinua natural para obtener 22,702 kg de vainilla, 23,491 de chocolate o 24,137 kg de maracuyá, valores que fueron determinados mediante balances de masa. Con las muestras elaboradas se procedió a realizar una ficha de evaluación sensorial utilizando una prueba de preferencia en la que el sabor de vainilla tuvo un 63,03% de aceptabilidad, seguido del de maracuyá con un 20,72% y por último el de chocolate con un 16,22%. Una vez se culminó el diseño se realizó su validación a través de la ‘NTE INEN 2570 (2011): Bocaditos de granos, cereales y semillas. Requisitos.’, registrando valores dentro de los límites recomendados por dicha norma, por lo tanto el producto es apto para el consumo humano. Palabras Clave: Humedad, Extrusión, Balance de masa, Seguridad alimentaria Statgraphycs (software).

Methylomic and whole transcriptome analyses reveal several potential modifier genes in GBA1-associated Parkinson disease

2019 ◽  
Vol 126 (2) ◽  
pp. S57
Author(s):  
Eric Joshua Garcia ◽  
Frank Donovan ◽  
Abdel Elkahloun ◽  
Barbara Stubblefield ◽  
Alta Steward ◽  
...  
Keyword(s):  
Parkinson Disease ◽  
Modifier Genes ◽  
Transcriptome Analyses ◽  
Whole Transcriptome

scholarly journals Transcriptomic characterization of microglia activation in a rat model of ischemic stroke

2020 ◽  
Vol 40 (1_suppl) ◽  
pp. S34-S48
Author(s):  
Wenjun Deng ◽  
Emiri Mandeville ◽  
Yasukazu Terasaki ◽  
Wenlu Li ◽  
Julie Holder ◽  
...  
Keyword(s):  
Ischemic Stroke ◽  
Cerebral Ischemia ◽  
Phenotypic Diversity ◽  
Focal Cerebral Ischemia ◽  
Wide Spectrum ◽  
Spontaneously Hypertensive ◽  
Transient Focal Cerebral Ischemia ◽  
Microglial Response ◽  
Whole Transcriptome

Microglia are key regulators of inflammatory response after stroke and brain injury. To better understand activation of microglia as well as their phenotypic diversity after ischemic stroke, we profiled the transcriptome of microglia after 75 min transient focal cerebral ischemia in 3-month- and 12-month-old male spontaneously hypertensive rats. Microglia were isolated from the brains by FACS sorting on days 3 and 14 after cerebral ischemia. GeneChip Rat 1.0ST microarray was used to profile the whole transcriptome of sorted microglia. We identified an evolving and complex pattern of activation from 3 to 14 days after stroke onset. M2-like patterns were extensively and persistently upregulated over time. M1-like patterns were only mildly upregulated, mostly at day 14. Younger 3-month-old brains showed a larger microglial response in both pro- and anti-inflammatory pathways, compared to older 12-month-old brains. Importantly, our data revealed that after stroke, most microglia are activated towards a wide spectrum of novel polarization states beyond the standard M1/M2 dichotomy, especially in pathways related to TLR2 and dietary fatty acid signaling. Finally, classes of transcription factors that might potentially regulate microglial activation were identified. These findings should provide a comprehensive database for dissecting microglial mechanisms and pursuing neuroinflammation targets for acute ischemic stroke.

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