α-Linolenic acid(ALA,18:3Δ9,12,15)is an essential fatty acid for humans since it is the precursor for the biosynthesis of omega-3 long-chain polyunsaturated fatty acids(LC-PUFA).Modern people generally suffer from d...α-Linolenic acid(ALA,18:3Δ9,12,15)is an essential fatty acid for humans since it is the precursor for the biosynthesis of omega-3 long-chain polyunsaturated fatty acids(LC-PUFA).Modern people generally suffer from deficiency of ALA because most staple food oils are low or lack ALA content.Biotechnological enrichment of ALA in staple oil crops is a promising strategy.Chia(Salvia hispanica)has the highest ALA content in its seed oil among known oil crops.In this study,the FAD2 and FAD3 genes from chia were engineered into a staple oil crop,oilseed rape(Brassica napus),via Agrobaterium tumefaciens-mediated transformation of their LP4-2A fusion gene construct driven by the seed-specific promoter P_(NapA).In seeds of T0,T1,and T2 lines,the average ALA contents were 20.86,23.54,and 24.92%,respectively,which were 2.21,2.68,and 3.03 folds of the non-transformed controls(9.42,8.78,and 8.22%),respectively.The highest seed ALA levels of T0,T1,and T2 plants were 38.41,35.98,and 39.19%respectively,which were 4.10-4.77 folds of the respective controls.FA-pathway enzyme genes(BnACCD,BnFATA,BnSAD,BnSCD,BnDGAT1,BnDGAT2,and BnDGAT3)and positive regulatory genes(BnWRI1,BnLEC1,BnL1L,BnLEC2,BnABI3,BnbZIP67,and BnMYB96)were all significantly up-regulated.In contrast,BnTT1,BnTT2,BnTT8,BnTT16,BnTTG1,and BnTTG2,encoding negative oil accumulation regulators but positive secondary metabolism regulators,were all significantly down-regulated.This means the foreign ShFAD2-ShFAD3 fusion gene,directly and indirectly,remodeled both positive and negative loci of the whole FA-related network in transgenic B.napus seeds.展开更多
A root-knot nematode, Meloidogyne hispanica Hirschmann, was first described and illustrated from roots of papaya in Danzhou, Hainan province in China. The perineal pattern of female was characterized by oval shaped to...A root-knot nematode, Meloidogyne hispanica Hirschmann, was first described and illustrated from roots of papaya in Danzhou, Hainan province in China. The perineal pattern of female was characterized by oval shaped to rectangular with a low dorsal arch; dorsal striae varied from fine and wavy to coarse; lateral lines forked with fringe-like striae between lines and phasmidial ducts distinctly appeared. Male had high and rounded head region with labial disc and medial lips fused to form elongate lip structures. Second-stage juve-nile had distinct body annules and stylet with rounded, posteriorly sloping knobs, and the tail terminus was slender with indistinct hyaline. This Chinese new record of M. hispanica had a unique esterase phenotype (S2-M1) which was different from that of other Meloidogyne species.展开更多
Salvia hispanica L. is a herbacia plant that originates from Mexico and Guatemala, and it is currently known by the popular name of chia. Currently, chia seeds have been considered to be of great importance for human ...Salvia hispanica L. is a herbacia plant that originates from Mexico and Guatemala, and it is currently known by the popular name of chia. Currently, chia seeds have been considered to be of great importance for human health and nutrition because they have a high concentration of polyunsaturated fatty acids. They contain the largest known percentage of fatty α-linolenic acid (ALA) in plants—approximately 68%. Furthermore, they are an excellent source of protein, dietary fiber, calcium, magnesium, iron, vitamin B and phenolic compounds that have antioxidant properties. However, despite the high nutritional value present in the food and the possible health benefits of its nutrients, there is a need to evaluate the bioaccessibility of its micronutrients to measure their effectiveness. Thus, we evaluated the chemical composition of chia seeds from different producers, their lipid profiles and the bioaccessibility of some of their minerals.展开更多
A physicochemical characterization of oil from chia seeds was carried out. Proximate composition analysis showed that fat and fiber were the principal components in the raw chia flour. Physical characterization showed...A physicochemical characterization of oil from chia seeds was carried out. Proximate composition analysis showed that fat and fiber were the principal components in the raw chia flour. Physical characterization showed that chia oil has a relative density from 0.9241, a refraction index of 1.4761 and a color with more yellow than red units. Chemical characterization showed that chia oil registered an acidity index of 2.053 mg KOH/g oil, a saponification index of 222.66 mg KOH/g oil, a content of unsaponifiable matter of 0.087%, an Iodine index of 193.45 g I/100 g oil and a peroxide index of 17.5 meq O2/kg oil. Chia oil showed a higher content of α and β linolenic and palmitic acids. Chia oil is the vegetable source with the highest content of essential fatty acids.展开更多
Food dyes are chemicals either natural or synthetic that were used by humans to give attractive colors to numerous food products. Colorful food products may cause several health-related issues to us because they may b...Food dyes are chemicals either natural or synthetic that were used by humans to give attractive colors to numerous food products. Colorful food products may cause several health-related issues to us because they may be prepared through synthetic food dyes. The color which is intended to attract people to eat is given to them by the use of some artificial food dyes such as Erythrosine, Allura red, Indigostine, Tartrazine, Sunset yellow, etc. These artificial food dyes are synthetic chemicals that can cause numerous health-related problems if they were taken in by individuals more than the limited amount. Artificial food dyes are becoming very common in use in different ways to provide an attractive and soothing color to food products such as sweets, drinks, candies, etc. The food products we consume with very good and attractive colors are not as good for our health as they appear. Here in this study, we are observing the cytological effect of two different synthetic food dyes (Brilliant blue and Sunset yellow) in the root meristem of Salvia hispanica L. (Chia plant) which is a major source of α-linolenic acid, mainly omega 3 fatty acids and dietary fibers found in the seed. For this purpose, germinated seeds of Chia are in the germinator. After the emergence of the young roots, we have given the treatment of the respective dyes of 0.5%, 1%, 1.5% & 2% respectively with a control set. After treatment, the roots were fixed in Carnoy’s fixative and preserved in alcohol for further analysis. When the slides of the treated roots were prepared and analyzed we observed that numerous cytological abnormalities such as (stickiness, fragmentation, bridge, laggards, disorientation, etc.) were there in the root cells and the level of abnormalities are increasing with increasing treatment period due to the exposure of them to respective dyes. These results are enough to conclude that the consumption of these dyes is harmful to the health of humans.展开更多
In the recent past, there has been an increased uptake of chia seeds (Salvia hispanica L.) by consumers resulting in the increased adoption of chia farming, particularly in Kenya whereby most farmers are practising su...In the recent past, there has been an increased uptake of chia seeds (Salvia hispanica L.) by consumers resulting in the increased adoption of chia farming, particularly in Kenya whereby most farmers are practising subsistence farming and a few farming it commercially. The widespread farming of chia seeds in Kenya translates to increased uptake at household level while offering a niche for industrial processing of chia seeds necessitating the need for studies on physical, total phenolic and flavonoid properties of chia seeds grown in Kenya. The physical, total phenolic and flavonoid properties of chia seeds from two chia planning seasons April to August 2019 and September to December 2019 were evaluated. The physical attributes (length, width and thickness) were determined using a digital vernier calliper while proximate components were determined using AOAC standard methods. The Quencher procedure was used to determine the total phenolic and flavonoid contents. Chia seeds revealed a length of 1.82 to 2.32 (mm), a width of 1.15 to 1.31 (mm) and a thickness of 0.77 to 0.88 (mm). The percentage moisture content of chia seeds was 7.23 to 10.67, percentage of crude fat was 31.48 to 42.45, percentage of crude ash was 3.63 to 6.82, and percentage of crude fibre was 30.95 to 38.65 and percentage of crude protein was17.82 to 28.97. The total phenolic content observed for chia seeds was 0.73 to 0.87 mg GAE g<sup>-</sup><sup>1</sup> while total flavonoid content was 0.39 to 0.57 mg GAE g<sup>-</sup><sup>1</sup>. The proximate components of chia seeds varied significantly (p < 0.05) based on the chia planting season while the physical properties, total phenolics and total flavonoid contents did not vary significantly.展开更多
基金This work was supported by the National Natural Science Foundation of China(31871549,32001441 and 32272015)the Chongqing Research Program of Basic Research and Frontier Technology,China(cstc2015jcyjBX0143)+2 种基金the Fundamental Research Funds for the Central Universities,China(XDJK2020C038)the National Key R&D Program of China(2016YFD0100506)the Young Eagles Program of Chongqing Municipal Commission of Education,China(CY220219)。
文摘α-Linolenic acid(ALA,18:3Δ9,12,15)is an essential fatty acid for humans since it is the precursor for the biosynthesis of omega-3 long-chain polyunsaturated fatty acids(LC-PUFA).Modern people generally suffer from deficiency of ALA because most staple food oils are low or lack ALA content.Biotechnological enrichment of ALA in staple oil crops is a promising strategy.Chia(Salvia hispanica)has the highest ALA content in its seed oil among known oil crops.In this study,the FAD2 and FAD3 genes from chia were engineered into a staple oil crop,oilseed rape(Brassica napus),via Agrobaterium tumefaciens-mediated transformation of their LP4-2A fusion gene construct driven by the seed-specific promoter P_(NapA).In seeds of T0,T1,and T2 lines,the average ALA contents were 20.86,23.54,and 24.92%,respectively,which were 2.21,2.68,and 3.03 folds of the non-transformed controls(9.42,8.78,and 8.22%),respectively.The highest seed ALA levels of T0,T1,and T2 plants were 38.41,35.98,and 39.19%respectively,which were 4.10-4.77 folds of the respective controls.FA-pathway enzyme genes(BnACCD,BnFATA,BnSAD,BnSCD,BnDGAT1,BnDGAT2,and BnDGAT3)and positive regulatory genes(BnWRI1,BnLEC1,BnL1L,BnLEC2,BnABI3,BnbZIP67,and BnMYB96)were all significantly up-regulated.In contrast,BnTT1,BnTT2,BnTT8,BnTT16,BnTTG1,and BnTTG2,encoding negative oil accumulation regulators but positive secondary metabolism regulators,were all significantly down-regulated.This means the foreign ShFAD2-ShFAD3 fusion gene,directly and indirectly,remodeled both positive and negative loci of the whole FA-related network in transgenic B.napus seeds.
文摘A root-knot nematode, Meloidogyne hispanica Hirschmann, was first described and illustrated from roots of papaya in Danzhou, Hainan province in China. The perineal pattern of female was characterized by oval shaped to rectangular with a low dorsal arch; dorsal striae varied from fine and wavy to coarse; lateral lines forked with fringe-like striae between lines and phasmidial ducts distinctly appeared. Male had high and rounded head region with labial disc and medial lips fused to form elongate lip structures. Second-stage juve-nile had distinct body annules and stylet with rounded, posteriorly sloping knobs, and the tail terminus was slender with indistinct hyaline. This Chinese new record of M. hispanica had a unique esterase phenotype (S2-M1) which was different from that of other Meloidogyne species.
文摘Salvia hispanica L. is a herbacia plant that originates from Mexico and Guatemala, and it is currently known by the popular name of chia. Currently, chia seeds have been considered to be of great importance for human health and nutrition because they have a high concentration of polyunsaturated fatty acids. They contain the largest known percentage of fatty α-linolenic acid (ALA) in plants—approximately 68%. Furthermore, they are an excellent source of protein, dietary fiber, calcium, magnesium, iron, vitamin B and phenolic compounds that have antioxidant properties. However, despite the high nutritional value present in the food and the possible health benefits of its nutrients, there is a need to evaluate the bioaccessibility of its micronutrients to measure their effectiveness. Thus, we evaluated the chemical composition of chia seeds from different producers, their lipid profiles and the bioaccessibility of some of their minerals.
文摘A physicochemical characterization of oil from chia seeds was carried out. Proximate composition analysis showed that fat and fiber were the principal components in the raw chia flour. Physical characterization showed that chia oil has a relative density from 0.9241, a refraction index of 1.4761 and a color with more yellow than red units. Chemical characterization showed that chia oil registered an acidity index of 2.053 mg KOH/g oil, a saponification index of 222.66 mg KOH/g oil, a content of unsaponifiable matter of 0.087%, an Iodine index of 193.45 g I/100 g oil and a peroxide index of 17.5 meq O2/kg oil. Chia oil showed a higher content of α and β linolenic and palmitic acids. Chia oil is the vegetable source with the highest content of essential fatty acids.
文摘Food dyes are chemicals either natural or synthetic that were used by humans to give attractive colors to numerous food products. Colorful food products may cause several health-related issues to us because they may be prepared through synthetic food dyes. The color which is intended to attract people to eat is given to them by the use of some artificial food dyes such as Erythrosine, Allura red, Indigostine, Tartrazine, Sunset yellow, etc. These artificial food dyes are synthetic chemicals that can cause numerous health-related problems if they were taken in by individuals more than the limited amount. Artificial food dyes are becoming very common in use in different ways to provide an attractive and soothing color to food products such as sweets, drinks, candies, etc. The food products we consume with very good and attractive colors are not as good for our health as they appear. Here in this study, we are observing the cytological effect of two different synthetic food dyes (Brilliant blue and Sunset yellow) in the root meristem of Salvia hispanica L. (Chia plant) which is a major source of α-linolenic acid, mainly omega 3 fatty acids and dietary fibers found in the seed. For this purpose, germinated seeds of Chia are in the germinator. After the emergence of the young roots, we have given the treatment of the respective dyes of 0.5%, 1%, 1.5% & 2% respectively with a control set. After treatment, the roots were fixed in Carnoy’s fixative and preserved in alcohol for further analysis. When the slides of the treated roots were prepared and analyzed we observed that numerous cytological abnormalities such as (stickiness, fragmentation, bridge, laggards, disorientation, etc.) were there in the root cells and the level of abnormalities are increasing with increasing treatment period due to the exposure of them to respective dyes. These results are enough to conclude that the consumption of these dyes is harmful to the health of humans.
文摘In the recent past, there has been an increased uptake of chia seeds (Salvia hispanica L.) by consumers resulting in the increased adoption of chia farming, particularly in Kenya whereby most farmers are practising subsistence farming and a few farming it commercially. The widespread farming of chia seeds in Kenya translates to increased uptake at household level while offering a niche for industrial processing of chia seeds necessitating the need for studies on physical, total phenolic and flavonoid properties of chia seeds grown in Kenya. The physical, total phenolic and flavonoid properties of chia seeds from two chia planning seasons April to August 2019 and September to December 2019 were evaluated. The physical attributes (length, width and thickness) were determined using a digital vernier calliper while proximate components were determined using AOAC standard methods. The Quencher procedure was used to determine the total phenolic and flavonoid contents. Chia seeds revealed a length of 1.82 to 2.32 (mm), a width of 1.15 to 1.31 (mm) and a thickness of 0.77 to 0.88 (mm). The percentage moisture content of chia seeds was 7.23 to 10.67, percentage of crude fat was 31.48 to 42.45, percentage of crude ash was 3.63 to 6.82, and percentage of crude fibre was 30.95 to 38.65 and percentage of crude protein was17.82 to 28.97. The total phenolic content observed for chia seeds was 0.73 to 0.87 mg GAE g<sup>-</sup><sup>1</sup> while total flavonoid content was 0.39 to 0.57 mg GAE g<sup>-</sup><sup>1</sup>. The proximate components of chia seeds varied significantly (p < 0.05) based on the chia planting season while the physical properties, total phenolics and total flavonoid contents did not vary significantly.
