Base de dados : MEDLINE
Pesquisa : B01.650.940.800.575.912.250.965.500 [Categoria DeCS]
Referências encontradas : 6677 [refinar]
Mostrando: 1 .. 10   no formato [Detalhado]

página 1 de 668 ir para página                         

  1 / 6677 MEDLINE  
              next record last record
seleciona
para imprimir
Fotocópia
Texto completo
[PMID]:28453675
[Au] Autor:Drori E; Levy D; Smirin-Yosef P; Rahimi O; Salmon-Divon M
[Ad] Endereço:Agriculture and Oenology Research Department, Eastern R&D Center, 40700 Ariel, Israel.
[Ti] Título:CircosVCF: circos visualization of whole-genome sequence variations stored in VCF files.
[So] Source:Bioinformatics;33(9):1392-1393, 2017 05 01.
[Is] ISSN:1367-4811
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Summary: Visualization of whole-genomic variations in a meaningful manner assists researchers in gaining new insights into the underlying data, especially when it comes in the context of whole genome comparisons. CircosVCF is a web based visualization tool for genome-wide variant data described in VCF files, using circos plots. The user friendly interface of CircosVCF supports an interactive design of the circles in the plot, and the integration of additional information such as experimental data or annotations. The provided visualization capabilities give a broad overview of the genomic relationships between genomes, and allow identification of specific meaningful SNPs regions. Availability and Implementation: CircosVCF was implemented in JavaScript and is available at http://www.ariel.ac.il/research/fbl/software. Contact: malisa@ariel.ac.il. Supplementary information: Supplementary data are available at Bioinformatics online.
[Mh] Termos MeSH primário: Genômica/métodos
Polimorfismo de Nucleotídeo Único
Análise de Sequência de DNA/métodos
Software
[Mh] Termos MeSH secundário: Genoma de Planta
Vitis/genética
[Pt] Tipo de publicação:JOURNAL ARTICLE; RESEARCH SUPPORT, NON-U.S. GOV'T
[Em] Mês de entrada:1801
[Cu] Atualização por classe:180308
[Lr] Data última revisão:
180308
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170429
[St] Status:MEDLINE
[do] DOI:10.1093/bioinformatics/btw834


  2 / 6677 MEDLINE  
              first record previous record next record last record
seleciona
para imprimir
Fotocópia
Texto completo
[PMID]:29331860
[Au] Autor:Sáez V; Gayoso C; Riquelme S; Pérez J; Vergara C; Mardones C; von Baer D
[Ad] Endereço:Facultad de Farmacia, Departamento de Análisis Instrumental, Universidad de Concepción, Chile.
[Ti] Título:C18 core-shell column with in-series absorbance and fluorescence detection for simultaneous monitoring of changes in stilbenoid and proanthocyanidin concentrations during grape cane storage.
[So] Source:J Chromatogr B Analyt Technol Biomed Life Sci;1074-1075:70-78, 2018 Feb 01.
[Is] ISSN:1873-376X
[Cp] País de publicação:Netherlands
[La] Idioma:eng
[Ab] Resumo:Grape canes, the residues from the annual pruning of vines, contain high levels of inducible (E)-resveratrol and also oligomeric stilbenoids and proanthocyanidins. These two families of phenolic compounds are bioactive, but to quantify them in a single chromatographic run using only ultraviolet detection is a difficult task. To overcome this limitation, a chromatographic method was developed using a core shell column for separation, an ultraviolet-visible diode array detector (DAD) and a fluorescence (FL) detector connected in series for quantification, with an electrospray ionization interface (ESI) and a triple quadrupole mass spectrometric detector (MS/MS) added for identification of the analytes. The proanthocyanidins (+)-catechin, (-)-epicatechin, procyanidins B1, B2, and C1, an unknown dimer and trimer, two prodelphinidin dimers, and monogallate procyanidin dimers were detected in the tested grape cane samples. The stilbenoids detected were (E)-resveratrol, (E)-piceatannol, (E)-piceid, (E)-ε-viniferin, vitisin B, a glycosylated monomer, three oxidized dimers, an unknown dimer and a tetramer, pallidol, hopeaphenol, (E)-δ-viniferin, and (E)-ω-viniferin. However, this method required 60min for each analysis. A faster and more efficient method for quantitative analysis was developed based on HPLC-DAD-FL, reducing the time required to 24min for the simultaneous quantification of proanthocyanidins and stilbenoids in Cabernet Sauvignon, Pinot Noir, and Tintorera grape canes stored at controlled temperatures and relativity humidities for 134days after pruning. To the best of our knowledge, this is the first time a prodelphinidin dimer has been quantified in grape canes. The incorporation of fluorescence detection in series with DAD not only allowed the quantification of proanthocyanidins, it also improved the detectability of some minor stilbenoids present in the canes, such as (E)-piceid. The (E)-resveratrol and (E)-piceatannol levels increased significantly during cane storage, while those of (E)-ε-viniferin and ampelopsin A did not show significant increases. The relative humidity had a determining effect on the levels of (E)-resveratrol and (E)-piceatannol in the canes of all varieties studied; their concentrations were higher at a relative humidity of 60% than at 70%. This is the first time that the proanthocyanidin profiles of canes stored after pruning were monitored under controlled conditions of temperature, time and relative humidity. The concentration of (-)-epicatechin decreased during storage under both relative humidities. Furthermore, the levels of proanthocyanidin B1 and the prodelphinidin dimer also decreased to a certain extent.
[Mh] Termos MeSH primário: Proantocianidinas/análise
Espectrometria de Fluorescência/métodos
Estilbenos/análise
Vitis/química
[Mh] Termos MeSH secundário: Frutas/química
Limite de Detecção
Modelos Lineares
Reprodutibilidade dos Testes
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Proanthocyanidins); 0 (Stilbenes)
[Em] Mês de entrada:1803
[Cu] Atualização por classe:180305
[Lr] Data última revisão:
180305
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:180115
[St] Status:MEDLINE


  3 / 6677 MEDLINE  
              first record previous record next record last record
seleciona
para imprimir
Fotocópia
Texto completo
[PMID]:28480755
[Au] Autor:He Y; Wen L; Liu J; Li Y; Zheng F; Min W; Yue H; Pan P
[Ad] Endereço:a Department of Food Science and Engineering , Jilin Agricultural University , Changchun , China.
[Ti] Título:Optimisation of pulsed electric fields extraction of anthocyanin from Beibinghong Vitis Amurensis Rupr.
[So] Source:Nat Prod Res;32(1):23-29, 2018 Jan.
[Is] ISSN:1478-6427
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Beibinghong Vitis amurensis Rupr has wide plantation area, high productivity and rich anthocyanin. Common hot-extraction has poor deficiency and destroys anthocyanin severely. For Beibinghong V. amurensis Rupr as materials, response surface-optimised electric fields were used, the structure of Beibinghong was observed by SEM, antioxidant activity was measured by DPPH, ABTS and reducing force, the component of anthocyanin was analyzed by HPLC-MS. We found the content of total anthocyanin extracted by pulsed electric fields was 166.65 ± 3.88 mg/100 g.FW. Total anthocyanin from Beibinghong had high antioxidant activity, also contained multiple steady anthocyanin of delphinidin 3-O-glucoside, cyanidin 3-O-glucoside, petunidin 3-O-glucoside, peonidin 3-O-glucoside, malvidin 3-O-glucoside, delphinidin-3-O-(6-O-acetyl) glucoside and delphinidin-3-O-(6-O-p-coumaroyl) glucoside et al. In conclusion, the optimised pulsed electric fields method can quickly and efficiently extract several kinds of anthocyanins from V. amurensis Rupr. This study promoted the intensive processing of V. amurensis Rupr and widened the practical application of pulsed electric field technology.
[Mh] Termos MeSH primário: Antocianinas/isolamento & purificação
Fracionamento Químico/métodos
Vitis/química
[Mh] Termos MeSH secundário: Antocianinas/análise
Antocianinas/farmacologia
Antioxidantes/isolamento & purificação
Antioxidantes/farmacologia
Cromatografia Líquida de Alta Pressão/métodos
Estimulação Elétrica
Glucosídeos/análise
Espectrometria de Massas/métodos
Microscopia Eletrônica de Varredura
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Anthocyanins); 0 (Antioxidants); 0 (Glucosides); 0 (delphinidin 3-O-glucopyranoside); 3419IIT8I0 (peonidin 3-glucoside); 6988-81-4 (petunidin-3-glucoside); 7084-24-4 (cyanidin 3-O-glucoside); 7228-78-6 (malvidin-3-glucoside)
[Em] Mês de entrada:1803
[Cu] Atualização por classe:180301
[Lr] Data última revisão:
180301
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170509
[St] Status:MEDLINE
[do] DOI:10.1080/14786419.2017.1324963


  4 / 6677 MEDLINE  
              first record previous record next record last record
seleciona
para imprimir
Fotocópia
Texto completo
[PMID]:29374171
[Au] Autor:Rapicavoli JN; Blanco-Ulate B; Muszynski A; Figueroa-Balderas R; Morales-Cruz A; Azadi P; Dobruchowska JM; Castro C; Cantu D; Roper MC
[Ad] Endereço:Department of Microbiology and Plant Pathology, University of California, Riverside, CA, 92521, USA.
[Ti] Título:Lipopolysaccharide O-antigen delays plant innate immune recognition of Xylella fastidiosa.
[So] Source:Nat Commun;9(1):390, 2018 01 26.
[Is] ISSN:2041-1723
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Lipopolysaccharides (LPS) are among the known pathogen-associated molecular patterns (PAMPs). LPSs are potent elicitors of PAMP-triggered immunity (PTI), and bacteria have evolved intricate mechanisms to dampen PTI. Here we demonstrate that Xylella fastidiosa (Xf), a hemibiotrophic plant pathogenic bacterium, possesses a long chain O-antigen that enables it to delay initial plant recognition, thereby allowing it to effectively skirt initial elicitation of innate immunity and establish itself in the host. Lack of the O-antigen modifies plant perception of Xf and enables elicitation of hallmarks of PTI, such as ROS production specifically in the plant xylem tissue compartment, a tissue not traditionally considered a spatial location of PTI. To explore translational applications of our findings, we demonstrate that pre-treatment of plants with Xf LPS primes grapevine defenses to confer tolerance to Xf challenge.
[Mh] Termos MeSH primário: Imunidade Inata/imunologia
Lipopolissacarídeos/imunologia
Antígenos O/imunologia
Doenças das Plantas/imunologia
Imunidade Vegetal/imunologia
Xylella/imunologia
[Mh] Termos MeSH secundário: Perfilação da Expressão Gênica
Regulação da Expressão Gênica de Plantas/imunologia
Interações Hospedeiro-Patógeno/imunologia
Imunidade Inata/genética
Lipopolissacarídeos/metabolismo
Antígenos O/metabolismo
Doenças das Plantas/genética
Doenças das Plantas/microbiologia
Imunidade Vegetal/genética
Vitis/genética
Vitis/imunologia
Vitis/microbiologia
Xylella/metabolismo
Xylella/fisiologia
[Pt] Tipo de publicação:JOURNAL ARTICLE; RESEARCH SUPPORT, NON-U.S. GOV'T; RESEARCH SUPPORT, U.S. GOV'T, NON-P.H.S.
[Nm] Nome de substância:
0 (Lipopolysaccharides); 0 (O Antigens)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180226
[Lr] Data última revisão:
180226
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:180128
[St] Status:MEDLINE
[do] DOI:10.1038/s41467-018-02861-5


  5 / 6677 MEDLINE  
              first record previous record next record last record
seleciona
para imprimir
Fotocópia
Texto completo
[PMID]:29301400
[Au] Autor:Clark AC; Deed RC
[Ad] Endereço:School of Agricultural and Wine Sciences, Charles Sturt University , Locked Bag 588, Wagga Wagga, New South Wales 2678, Australia.
[Ti] Título:The Chemical Reaction of Glutathione and trans-2-Hexenal in Grape Juice Media To Form Wine Aroma Precursors: The Impact of pH, Temperature, and Sulfur Dioxide.
[So] Source:J Agric Food Chem;66(5):1214-1221, 2018 Feb 07.
[Is] ISSN:1520-5118
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:The aldehyde 3-S-glutathionylhexanal is an intermediate which is produced during the formation of the wine aroma precursor 3-S-glutathionylhexanol, after the reaction of glutathione with trans-2-hexenal. This study was conducted to assess whether the chemical, as opposed to the enzymatic, production of 3-S-glutathionylhexanal could occur at a significant rate in grape juice. LC-MS/MS was used in low- and high-resolution modes, in combination with functional group derivatization, to identify and quantitate products. In comparison to cysteine, glutathione was found to induce less cyclized products on reaction with trans-2-alkanals and the glutathione-derived products were more reactive to hydrogen sulfite. The zero-order rates for 3-S-glutathionylhexanal formation in model grape juice were 1.08 ± 0.08 and 0.45 ± 0.05 mg/(L·day) glutathione equivalents at 25 and 13 °C, respectively, and the reaction rate increased 3-fold by increasing the pH from 3.2 to 3.8. 3-S-Glutathionylhexanal was detected in all five white grape juices examined. The concentration of the aldehyde could be increased by up to 10-fold after being released from hydrogen sulfite, demonstrating a potentially novel source for the production of varietal thiol aroma compounds in wine.
[Mh] Termos MeSH primário: Aldeídos/síntese química
Glutationa/química
Dióxido de Enxofre/química
Vitis/química
[Mh] Termos MeSH secundário: Aldeídos/química
Cisteína/química
Frutas/química
Sucos de Frutas e Vegetais
Concentração de Íons de Hidrogênio
Cinética
Olfato
Temperatura Ambiente
Vinho
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Aldehydes); 0UZA3422Q4 (Sulfur Dioxide); 505-57-7 (2-hexenal); GAN16C9B8O (Glutathione); K848JZ4886 (Cysteine)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180226
[Lr] Data última revisão:
180226
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:180106
[St] Status:MEDLINE
[do] DOI:10.1021/acs.jafc.7b04991


  6 / 6677 MEDLINE  
              first record previous record next record last record
seleciona
para imprimir
Fotocópia
Texto completo
[PMID]:29037700
[Au] Autor:D'Onofrio C; Matarese F; Cuzzola A
[Ad] Endereço:Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, I-56124 Pisa, Italy; Nutraceuticals and Food for Health - Nutrafood, University of Pisa, Via del Borghetto 80, I-56124 Pisa, Italy. Electronic address: claudio.donofrio@unipi.it.
[Ti] Título:Effect of methyl jasmonate on the aroma of Sangiovese grapes and wines.
[So] Source:Food Chem;242:352-361, 2018 Mar 01.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Methyl jasmonate (MeJA) was applied in a vineyard on leaves and grape clusters of cv Sangiovese to test its ability to stimulate the production of aromas and identify the main genes involved in the biosynthetic pathways switched on by the elicitor. MeJA application led to a delay in grape technological maturity and a significant increase in the concentration of several berry aroma classes (about twice the total aroma: from around 3 to 6µg/g of berry). Of these, monoterpenes showed the most significant increase. An analysis of the expression of terpenoid biosynthesis genes confirmed that the MeJA application activated the related biosynthetic pathway. The expression of all the TPS genes analyzedwas higher in samples treated with MeJA. Also the wines produced by microvinification of Sangiovese treated and untreated grapes showed a rise in the aroma concentration as in berries, with an important impact on longevity and sensorial characters of wines.
[Mh] Termos MeSH primário: Acetatos
Ciclopentanos
Manipulação de Alimentos/métodos
Frutas/química
Odorantes/análise
Oxilipinas
Vitis/química
Vinho/análise
[Mh] Termos MeSH secundário: Regulação da Expressão Gênica de Plantas
Monoterpenos/análise
Monoterpenos/metabolismo
Vitis/genética
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Acetates); 0 (Cyclopentanes); 0 (Monoterpenes); 0 (Oxylipins); 900N171A0F (methyl jasmonate)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180222
[Lr] Data última revisão:
180222
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:171018
[St] Status:MEDLINE


  7 / 6677 MEDLINE  
              first record previous record next record last record
seleciona
para imprimir
Fotocópia
Texto completo
[PMID]:29037699
[Au] Autor:Álvarez-Fernández MA; Fernández-Cruz E; Cantos-Villar E; Troncoso AM; García-Parrilla MC
[Ad] Endereço:Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/ P, García González n° 2, Sevilla 41012, Spain.
[Ti] Título:Determination of hydroxytyrosol produced by winemaking yeasts during alcoholic fermentation using a validated UHPLC-HRMS method.
[So] Source:Food Chem;242:345-351, 2018 Mar 01.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Hydroxytyrosol (HT) is a phenolic compound of recognized bioactivity that has been described in wines but little is known about its origin. This work demonstrates that yeast involved in wine making, i.e. Saccharomyces cerevisiae strains and the non-Saccharomyces Torulaspora delbrueckii, can synthesise HT, as this compound was identified in the intracellular media of three strains by means of a developed and validated UHPLC-HRMS method with LOQ and LOD of 0.108 and 0.035ngmL respectively. Controlled fermentations were performed with different varieties of grapes (Corredera, Moscatel, Chardonnay, Palomino fino, Sauvignon Blanc, Vijiriega, and Tempranillo) and synthetic must. The Saccharomyces cerevisiae strain QA23 was the most efficient producer of HT from tested yeasts. On the other hand, the grape variety influences HT wine concentrations. Furthermore, the maximum concentration of HT is reached between the fourth and sixth day of fermentation. This work reveals that yeasts have a great potential for the production of HT.
[Mh] Termos MeSH primário: Fermentação
Álcool Feniletílico/análogos & derivados
Saccharomyces cerevisiae/metabolismo
Torulaspora/metabolismo
Vinho/análise
[Mh] Termos MeSH secundário: Cromatografia Líquida de Alta Pressão
Álcool Feniletílico/análise
Álcool Feniletílico/metabolismo
Vitis
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
10597-60-1 (3,4-dihydroxyphenylethanol); ML9LGA7468 (Phenylethyl Alcohol)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180222
[Lr] Data última revisão:
180222
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:171018
[St] Status:MEDLINE


  8 / 6677 MEDLINE  
              first record previous record next record last record
seleciona
para imprimir
Fotocópia
Texto completo
[PMID]:29223045
[Au] Autor:Aybastier Ö; Dawbaa S; Demir C
[Ad] Endereço:University of Uludag, Faculty of Science and Arts, Department of Chemistry, 16059, Bursa, Turkey.
[Ti] Título:Investigation of antioxidant ability of grape seeds extract to prevent oxidatively induced DNA damage by gas chromatography-tandem mass spectrometry.
[So] Source:J Chromatogr B Analyt Technol Biomed Life Sci;1072:328-335, 2018 Jan 01.
[Is] ISSN:1873-376X
[Cp] País de publicação:Netherlands
[La] Idioma:eng
[Ab] Resumo:Phenolic compounds have been studied elaborately for their efficacy to improve health and to protect against a wide variety of diseases. Herein this study, different analysis methods were implemented to evaluate the antioxidant properties of catechin and cyanidin using their standard substances and as they found in the grape seeds extracts. Total phenol contents were 107.39±8.94mg GAE/g dw of grape seeds for grape seed extract (GSE) and 218.32±10.66mg GAE/g dw of grape seeds for acid-hydrolyzed grape seed extract (AcGSE). The extracts were analyzed by HPLC-DAD system and the results showed the presence of catechin, gallic acid, chlorogenic acid and ellagic acid in the processed methanolic extract and cyanidin, gallic acid and ellagic acid in the processed acidified methanolic extract. The protective abilities of catechin and cyanidin were tested against the oxidation of DNA. The results showed that cyanidin has better protection of DNA against oxidation than catechin. GSE and AcGSE were revealed to inhibit the oxidatively induced DNA damage. GSE decreased about 57% of damage caused by the Fenton control sample. This study could show new aspects of the antioxidant profiles of cyanidin and catechin.
[Mh] Termos MeSH primário: Antioxidantes/farmacologia
Dano ao DNA/efeitos dos fármacos
Cromatografia Gasosa-Espectrometria de Massas/métodos
Extratos Vegetais/farmacologia
Vitis/química
[Mh] Termos MeSH secundário: Animais
Antocianinas
Antioxidantes/química
Catequina
Bovinos
DNA/efeitos dos fármacos
Fenóis
Extratos Vegetais/química
Sementes/química
Espectrometria de Massas em Tandem
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Anthocyanins); 0 (Antioxidants); 0 (Phenols); 0 (Plant Extracts); 7732ZHU564 (cyanidin); 8R1V1STN48 (Catechin); 9007-49-2 (DNA); 91080-16-9 (calf thymus DNA)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180221
[Lr] Data última revisão:
180221
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:171210
[St] Status:MEDLINE


  9 / 6677 MEDLINE  
              first record previous record next record last record
seleciona
para imprimir
Fotocópia
Texto completo
[PMID]:28741681
[Au] Autor:de Oliveira Aparecido LE; Moreto VB; de Souza Rolim G; da Silva Cabral de Moraes JR; Valeriano TTB; de Souza PS
[Ad] Endereço:Department of Exact Sciences, UNESP - São Paulo State University, Jaboticabal, SP, Brazil.
[Ti] Título:Climatic potential for summer and winter wine production.
[So] Source:J Sci Food Agric;98(4):1280-1290, 2018 Mar.
[Is] ISSN:1097-0010
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:BACKGROUND: The geoviticultural multicriteria climatic classification (MCC) system provides an efficient guide for assessing the influence of climate on wine varieties. Paraná is one of the three states in southern Brazil that has great potential for the expansion of wine production, mainly due to the conditions that favour two harvests a year. The objective was to apply the geoviticultural MCC system in two production seasons. We used maximum, mean and minimum air temperature and precipitation for 1990-2015 for the state of Paraná. Air temperature and Precipitation were used to calculate the evapotranspiration and water balance. We applied the MCC system to identify potential areas for grapevine production for harvests in both summer and winter and then determined the climatic zones for each geoviticultural climate. RESULTS: Paraná has viticultural climates with conditions favourable for grapevine cultivation for the production of fine wines from summer and winter harvests. The conditions for the winter harvest provided wines with good coloration and high aromatic potential relative to the summer harvest. CONCLUSION: Chardonnay, Merlot, Pinot Blanc and Müller-Thurgau were suitable for regions with lower air temperatures and water deficits. Pinot Blanc and Müller-Thurgau were typical for the southern region of Paraná. © 2017 Society of Chemical Industry.
[Mh] Termos MeSH primário: Clima
Frutas/crescimento & desenvolvimento
Estações do Ano
Vitis/crescimento & desenvolvimento
Vinho
[Mh] Termos MeSH secundário: Agricultura
Brasil
Especificidade da Espécie
Temperatura Ambiente
Tempo (Meteorologia)
Vinho/classificação
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180220
[Lr] Data última revisão:
180220
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170726
[St] Status:MEDLINE
[do] DOI:10.1002/jsfa.8575


  10 / 6677 MEDLINE  
              first record previous record
seleciona
para imprimir
Fotocópia
Texto completo
[PMID]:29351285
[Au] Autor:Peltier E; Bernard M; Trujillo M; Prodhomme D; Barbe JC; Gibon Y; Marullo P
[Ad] Endereço:Univ. Bordeaux, ISVV, Unité de recherche OEnologie EA 4577, USC 1366 INRA, Bordeaux INP, Villenave d'Ornon, France.
[Ti] Título:Wine yeast phenomics: A standardized fermentation method for assessing quantitative traits of Saccharomyces cerevisiae strains in enological conditions.
[So] Source:PLoS One;13(1):e0190094, 2018.
[Is] ISSN:1932-6203
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:This work describes the set up of a small scale fermentation methodology for measuring quantitative traits of hundreds of samples in an enological context. By using standardized screw cap vessels, the alcoholic fermentation kinetics of Saccharomyces cerevisiae strains were measured by following their weight loss over the time. This dispositive was coupled with robotized enzymatic assays for measuring metabolites of enological interest in natural grape juices. Despite the small volume used, kinetic parameters and fermentation end products measured are similar with those observed in larger scale vats. The vessel used also offers the possibility to assay 32 volatiles compounds using a headspace solid-phase micro-extraction coupled to gas chromatography and mass spectrometry. The vessel shaking applied strongly impacted most of the phenotypes investigated due to oxygen transfer occuring in the first hours of the alcoholic fermentation. The impact of grape must and micro-oxygenation was investigated illustrating some relevant genetic x environmental interactions. By phenotyping a wide panel of commercial wine starters in five grape juices, broad phenotypic correlations between kinetics and metabolic end products were evidentiated. Moreover, a multivariate analysis illustrates that some grape musts are more able than others to discriminate commercial strains since some are less robust to environmental changes.
[Mh] Termos MeSH primário: Fermentação
Locos de Características Quantitativas
Saccharomyces cerevisiae/metabolismo
Vinho
[Mh] Termos MeSH secundário: Genes Fúngicos
Saccharomyces cerevisiae/classificação
Saccharomyces cerevisiae/genética
Especificidade da Espécie
Vitis
[Pt] Tipo de publicação:JOURNAL ARTICLE; RESEARCH SUPPORT, NON-U.S. GOV'T
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180215
[Lr] Data última revisão:
180215
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:180120
[St] Status:MEDLINE
[do] DOI:10.1371/journal.pone.0190094



página 1 de 668 ir para página                         
   


Refinar a pesquisa
  Base de dados : MEDLINE Formulário avançado   

    Pesquisar no campo  
1  
2
3
 
           



Search engine: iAH v2.6 powered by WWWISIS

BIREME/OPAS/OMS - Centro Latino-Americano e do Caribe de Informação em Ciências da Saúde