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Registro completo
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Biblioteca (s) : |
INIA La Estanzuela. |
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Fecha : |
01/07/2020 |
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Actualizado : |
01/09/2022 |
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Tipo de producción científica : |
Artículos en Revistas Indexadas Nacionales |
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Autor : |
VÁZQUEZ, D.; BALZANI, A |
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Afiliación : |
DANIEL VÁZQUEZ PEYRONEL, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; ANDREA BALZANI, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay. |
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Título : |
Uruguayan wheat proteins their relationship with traditional parameters and how are they affected by genotype and environment. [Composición de proteínas del grano del trigo uruguayo]. [Composição proteica de grãos de trigo uruguaios]. |
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Fecha de publicación : |
2020 |
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Fuente / Imprenta : |
Agrociencia Uruguay, 2020, 24(1):147. Doi:https://doi.org/10.31285/AGRO.24.147 |
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DOI : |
doi.org/10.31285/AGRO.24.147 |
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Idioma : |
Inglés |
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Notas : |
Article history: Received 27 Apr 2019//Accepted 09 Dec 2019 //Published 11 Jun 2020. Editor :Clara Pritsch Universidad de la República, Montevideo, Uruguay./ Correspondence: Daniel Vázquez, dvazquez@inia.org.uy |
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Contenido : |
Abstract: Wheat (Triticum aestivum L.) is important in Uruguay both as food as well as crop. To achieve an attractive product for consumers and profitable for farmers, grain components should be able to produce high-quality bread. The most used device to characterize bread quality in wheat and flour is the Alveograph. The key com-ponent is gluten, a complex mix of proteins. In order to understand the relationship between gluten component proteins and alveographic parameters, as well as how they are affected by genotype and environment, sixteen genotypes were grown in two locations with differential nitrogen management. Traditional parameters were determined: protein content and alveogram. Gluten components were studied through size exclusion HPLC. Rheological parameters presented a clear relationship with the HPLC ones. It was possible to verify that to reach good extensibility, high protein content was needed; to obtain a strong dough, it was necessary to have a large number of high molecular weight proteins, and to get good resistance to extension, the polymeric pro-teins should have high molecular weight. Among the studied genotypes and environments, the first ones had a higher contribution to variability in extensibility and strength, while the latter explained most of the variability in resistance to extension. An equilibrium between genotype and environment is needed to achieve a dough with balanced characteristics.
Resumen: El trigo (Triticum aestivum L.) es importante en Uruguay como alimento y como cultivo. Para lograr un producto atractivo al consumidor y que sea rentable al productor, los componentes del grano deben generar pan de calidad. Para ello, los parámetros más usados en la región son los del alveograma. El componente clave es el gluten, una compleja mezcla de proteínas. Con el objetivo de entender la relación entre las distintas proteínas que componen el gluten de trigos uruguayos con los parámetros alveográficos, y cómo son afectadas por el genotipo, el ambiente y su interacción, se cultivaron 16 genotipos en dos localidades con manejo de nitrógeno diferencial. Se determinaron parámetros tradicionales, el contenido de proteínas y alveogramas, y se estudiaron los componentes del gluten mediante HPLC, por exclusión por tamaño. Se observó una clara relación entre distintos parámetros del HPLC y los tradicionales. Se pudo verificar que para lograr buena extensibilidad se necesitó contar con alto contenido de proteínas; para lograr una masa fuerte, fue necesario un alto contenido
de proteínas de alto peso molecular, y para obtener alta resistencia a la extensión, es preciso contar con un gran tamaño de las proteínas poliméricas. En la combinación de genotipos y ambientes utilizados, los primeros fueron los que más contribuyeron a la variabilidad de extensibilidad y fuerza, mientras que los segundos fueron los que más afectaron la resistencia a la extensión. Un equilibrio de genotipo y ambiente es necesario
para lograr una masa de balance adecuado.
Resumo: O trigo (Triticum aestivum L.) apresenta grande importância como alimento e cultivo comercial no Uruguai. Contudo, para obter um produto atraente para o consumidor e lucrativo ao produtor, os componentes do grão devem gerar pães de qualidade. Para isso, os parâmetros mais utilizados na região são os do alveograma. O componente principal é o glúten, uma complexa mistura de proteínas. Para entender a relação entre as diferentes proteínas que compõem o glúten dos trigos uruguaios com os parâmetros alveográficos e como estas são afetadas pelo genótipo, ambiente e por sua interação, 16 genótipos de trigo foram cultivados em dois locais diferentes e com gerenciamento diferencial de nitrogênio. Foram determinados os parâmetros tradicionais da qualidade de farinha, o conteúdo de proteínas e alveogramas, além de estudar os componentes do glúten, por exclusão de tamanho, em HPLC. Foi observada uma clara relação entre os diferentes parâmetros obtidos em HPLC e os tradicionalmente usados. Verificou-se que para obter boa extensibilidade, foi necessário a presença de um alto teor de proteínas. Enquanto, que para atingir uma massa forte, foi necessário elevado conteúdo de proteínas de alto peso molecular e, para obter alta resistência à extensão, uma grande concentração de proteínas poliméricas deve estar presente. Na combinação de genótipos e ambientes utilizados, o primeiro fator foi o que mais contribuíram para a variabilidade da extensibilidade e força, enquanto que o segundo fator foi o que mais afetou a resistência à extensão. A relação balanceada entre genótipo e ambiente se faz necessária para obter uma massa equilibradamente adequada. MenosAbstract: Wheat (Triticum aestivum L.) is important in Uruguay both as food as well as crop. To achieve an attractive product for consumers and profitable for farmers, grain components should be able to produce high-quality bread. The most used device to characterize bread quality in wheat and flour is the Alveograph. The key com-ponent is gluten, a complex mix of proteins. In order to understand the relationship between gluten component proteins and alveographic parameters, as well as how they are affected by genotype and environment, sixteen genotypes were grown in two locations with differential nitrogen management. Traditional parameters were determined: protein content and alveogram. Gluten components were studied through size exclusion HPLC. Rheological parameters presented a clear relationship with the HPLC ones. It was possible to verify that to reach good extensibility, high protein content was needed; to obtain a strong dough, it was necessary to have a large number of high molecular weight proteins, and to get good resistance to extension, the polymeric pro-teins should have high molecular weight. Among the studied genotypes and environments, the first ones had a higher contribution to variability in extensibility and strength, while the latter explained most of the variability in resistance to extension. An equilibrium between genotype and environment is needed to achieve a dough with bala... Presentar Todo |
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Palabras claves : |
ENVORONMENT; GENOTYPE; GLUTEN; PLATAFORMA AGROALIMENTOS; REOLOGIA EN MASA; RHEOLOGY; WHEAT. |
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Thesagro : |
AMBIENTE; GLÚTEN; TRIGO. |
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Asunto categoría : |
F01 Cultivo |
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URL : |
http://www.ainfo.inia.uy/digital/bitstream/item/14515/1/Agrociencia-v.24.2020-Vazquez-Balzani.pdf
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Marc : |
LEADER 05982naa a2200277 a 4500
001 1061172
005 2022-09-01
008 2020 bl uuuu u00u1 u #d
024 7 $adoi.org/10.31285/AGRO.24.147$2DOI
100 1 $aVÁZQUEZ, D.
245 $aUruguayan wheat proteins their relationship with traditional parameters and how are they affected by genotype and environment. [Composición de proteínas del grano del trigo uruguayo]. [Composição proteica de grãos de trigo uruguaios].$h[electronic resource]
260 $c2020
500 $aArticle history: Received 27 Apr 2019//Accepted 09 Dec 2019 //Published 11 Jun 2020. Editor :Clara Pritsch Universidad de la República, Montevideo, Uruguay./ Correspondence: Daniel Vázquez, dvazquez@inia.org.uy
520 $aAbstract: Wheat (Triticum aestivum L.) is important in Uruguay both as food as well as crop. To achieve an attractive product for consumers and profitable for farmers, grain components should be able to produce high-quality bread. The most used device to characterize bread quality in wheat and flour is the Alveograph. The key com-ponent is gluten, a complex mix of proteins. In order to understand the relationship between gluten component proteins and alveographic parameters, as well as how they are affected by genotype and environment, sixteen genotypes were grown in two locations with differential nitrogen management. Traditional parameters were determined: protein content and alveogram. Gluten components were studied through size exclusion HPLC. Rheological parameters presented a clear relationship with the HPLC ones. It was possible to verify that to reach good extensibility, high protein content was needed; to obtain a strong dough, it was necessary to have a large number of high molecular weight proteins, and to get good resistance to extension, the polymeric pro-teins should have high molecular weight. Among the studied genotypes and environments, the first ones had a higher contribution to variability in extensibility and strength, while the latter explained most of the variability in resistance to extension. An equilibrium between genotype and environment is needed to achieve a dough with balanced characteristics. Resumen: El trigo (Triticum aestivum L.) es importante en Uruguay como alimento y como cultivo. Para lograr un producto atractivo al consumidor y que sea rentable al productor, los componentes del grano deben generar pan de calidad. Para ello, los parámetros más usados en la región son los del alveograma. El componente clave es el gluten, una compleja mezcla de proteínas. Con el objetivo de entender la relación entre las distintas proteínas que componen el gluten de trigos uruguayos con los parámetros alveográficos, y cómo son afectadas por el genotipo, el ambiente y su interacción, se cultivaron 16 genotipos en dos localidades con manejo de nitrógeno diferencial. Se determinaron parámetros tradicionales, el contenido de proteínas y alveogramas, y se estudiaron los componentes del gluten mediante HPLC, por exclusión por tamaño. Se observó una clara relación entre distintos parámetros del HPLC y los tradicionales. Se pudo verificar que para lograr buena extensibilidad se necesitó contar con alto contenido de proteínas; para lograr una masa fuerte, fue necesario un alto contenido de proteínas de alto peso molecular, y para obtener alta resistencia a la extensión, es preciso contar con un gran tamaño de las proteínas poliméricas. En la combinación de genotipos y ambientes utilizados, los primeros fueron los que más contribuyeron a la variabilidad de extensibilidad y fuerza, mientras que los segundos fueron los que más afectaron la resistencia a la extensión. Un equilibrio de genotipo y ambiente es necesario para lograr una masa de balance adecuado. Resumo: O trigo (Triticum aestivum L.) apresenta grande importância como alimento e cultivo comercial no Uruguai. Contudo, para obter um produto atraente para o consumidor e lucrativo ao produtor, os componentes do grão devem gerar pães de qualidade. Para isso, os parâmetros mais utilizados na região são os do alveograma. O componente principal é o glúten, uma complexa mistura de proteínas. Para entender a relação entre as diferentes proteínas que compõem o glúten dos trigos uruguaios com os parâmetros alveográficos e como estas são afetadas pelo genótipo, ambiente e por sua interação, 16 genótipos de trigo foram cultivados em dois locais diferentes e com gerenciamento diferencial de nitrogênio. Foram determinados os parâmetros tradicionais da qualidade de farinha, o conteúdo de proteínas e alveogramas, além de estudar os componentes do glúten, por exclusão de tamanho, em HPLC. Foi observada uma clara relação entre os diferentes parâmetros obtidos em HPLC e os tradicionalmente usados. Verificou-se que para obter boa extensibilidade, foi necessário a presença de um alto teor de proteínas. Enquanto, que para atingir uma massa forte, foi necessário elevado conteúdo de proteínas de alto peso molecular e, para obter alta resistência à extensão, uma grande concentração de proteínas poliméricas deve estar presente. Na combinação de genótipos e ambientes utilizados, o primeiro fator foi o que mais contribuíram para a variabilidade da extensibilidade e força, enquanto que o segundo fator foi o que mais afetou a resistência à extensão. A relação balanceada entre genótipo e ambiente se faz necessária para obter uma massa equilibradamente adequada.
650 $aAMBIENTE
650 $aGLÚTEN
650 $aTRIGO
653 $aENVORONMENT
653 $aGENOTYPE
653 $aGLUTEN
653 $aPLATAFORMA AGROALIMENTOS
653 $aREOLOGIA EN MASA
653 $aRHEOLOGY
653 $aWHEAT
700 1 $aBALZANI, A
773 $tAgrociencia Uruguay, 2020, 24(1):147. Doi:https://doi.org/10.31285/AGRO.24.147
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Registro original : |
INIA La Estanzuela (LE) |
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Registro completo
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Biblioteca (s) : |
INIA Las Brujas. |
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Fecha actual : |
15/03/2022 |
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Actualizado : |
05/10/2022 |
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Tipo de producción científica : |
Artículos en Revistas Indexadas Internacionales |
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Circulación / Nivel : |
Internacional - -- |
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Autor : |
MENA, E.; GARAYCOCHEA, S.; STEWART, S.; MONTESANO, M.; PONCE DE LEÓN, I. |
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Afiliación : |
EILYN MENA, Departamento de Biología Molecular, Instituto de Investigaciones Biológicas Clemente Estable; SILVIA RAQUEL GARAYCOCHEA SOLSONA, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; SILVINA MARIA STEWART SONEIRA, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; MARCOS MONTESANO, Departamento de Biología Molecular, Instituto de Investigaciones Biológicas Clemente Estable; INÉS PONCE DE LEÓN, Departamento de Biología Molecular, Instituto de Investigaciones Biológicas Clemente Estable. |
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Título : |
Comparative genomics of plant pathogenic Diaporthe species and transcriptomics of Diaporthe caulivora during host infection reveal insights into pathogenic strategies of the genus. |
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Fecha de publicación : |
2022 |
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Fuente / Imprenta : |
BMC Genomics, 2022, volume 23, no. 1, 175. OPEN ACCESS. doi: https://doi.org/10.1186/s12864-022-08413-y |
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ISSN : |
1471-2164 |
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DOI : |
10.1186/s12864-022-08413-y |
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Idioma : |
Inglés |
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Notas : |
Article history: Received 21 October 2021; Accepted 23 February 2022; Published 03 March 2022.
This work was funded by "Agencia Nacional de Investigación e Innovación (ANII) (grant RTS-1-2014, and graduate fellowship)" Uruguay, "Programa de Desarrollo de las Ciencias Básicas (PEDECIBA)" Uruguay, and "Programa para Grupo de I + D Comisión Sectorial de Investigación Científica, Universidad de la República", Uruguay.
Author information: Eilyn Mena and Silvia Garaycochea contributed equally to this work.
Supplementary Information: https://bmcgenomics.biomedcentral.com/articles/10.1186/s12864-022-08413-y#Sec14 |
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Contenido : |
ABSTRACT. - Background: Diaporthe caulivora is a fungal pathogen causing stem canker in soybean worldwide. The generation of genomic and transcriptomic information of this ascomycete, together with a comparative genomic approach with other pathogens of this genus, will contribute to get insights into the molecular basis of pathogenicity strategies used by D. caulivora and other Diaporthe species.
Results: In the present work, the nuclear genome of D. caulivora isolate (D57) was resolved, and a comprehensive annotation based on gene expression and genomic analysis is provided. Diaporthe caulivora D57 has an estimated size of 57,86?Mb and contains 18,385 predicted protein-coding genes, from which 1501 encode predicted secreted proteins. A large array of D. caulivora genes encoding secreted pathogenicity-related proteins was identified, including carbohydrate-active enzymes (CAZymes), necrosis-inducing proteins, oxidoreductases, proteases and effector candidates. |
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Palabras claves : |
Diaporthe pathogens; Effectors; Genomes; Pathogenicity factors; RNAseq; Secretome; Soybean. |
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Asunto categoría : |
F30 Genética vegetal y fitomejoramiento |
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URL : |
http://www.ainfo.inia.uy/digital/bitstream/item/16809/1/s12864-022-08413-y.pdf
https://bmcgenomics.biomedcentral.com/track/pdf/10.1186/s12864-022-08413-y.pdf
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Marc : |
LEADER 02531naa a2200289 a 4500
001 1062833
005 2022-10-05
008 2022 bl uuuu u00u1 u #d
022 $a1471-2164
024 7 $a10.1186/s12864-022-08413-y$2DOI
100 1 $aMENA, E.
245 $aComparative genomics of plant pathogenic Diaporthe species and transcriptomics of Diaporthe caulivora during host infection reveal insights into pathogenic strategies of the genus.$h[electronic resource]
260 $c2022
500 $aArticle history: Received 21 October 2021; Accepted 23 February 2022; Published 03 March 2022. This work was funded by "Agencia Nacional de Investigación e Innovación (ANII) (grant RTS-1-2014, and graduate fellowship)" Uruguay, "Programa de Desarrollo de las Ciencias Básicas (PEDECIBA)" Uruguay, and "Programa para Grupo de I + D Comisión Sectorial de Investigación Científica, Universidad de la República", Uruguay. Author information: Eilyn Mena and Silvia Garaycochea contributed equally to this work. Supplementary Information: https://bmcgenomics.biomedcentral.com/articles/10.1186/s12864-022-08413-y#Sec14
520 $aABSTRACT. - Background: Diaporthe caulivora is a fungal pathogen causing stem canker in soybean worldwide. The generation of genomic and transcriptomic information of this ascomycete, together with a comparative genomic approach with other pathogens of this genus, will contribute to get insights into the molecular basis of pathogenicity strategies used by D. caulivora and other Diaporthe species. Results: In the present work, the nuclear genome of D. caulivora isolate (D57) was resolved, and a comprehensive annotation based on gene expression and genomic analysis is provided. Diaporthe caulivora D57 has an estimated size of 57,86?Mb and contains 18,385 predicted protein-coding genes, from which 1501 encode predicted secreted proteins. A large array of D. caulivora genes encoding secreted pathogenicity-related proteins was identified, including carbohydrate-active enzymes (CAZymes), necrosis-inducing proteins, oxidoreductases, proteases and effector candidates.
653 $aDiaporthe pathogens
653 $aEffectors
653 $aGenomes
653 $aPathogenicity factors
653 $aRNAseq
653 $aSecretome
653 $aSoybean
700 1 $aGARAYCOCHEA, S.
700 1 $aSTEWART, S.
700 1 $aMONTESANO, M.
700 1 $aPONCE DE LEÓN, I.
773 $tBMC Genomics, 2022, volume 23, no. 1, 175. OPEN ACCESS. doi: https://doi.org/10.1186/s12864-022-08413-y
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