本文主要报道1983—1990年间国家环保局组织的、以摸清环境天然陆地γ辐射现状水平和分布为主要目的的中国环境天然贯穿辐射水平调查的方法及其结果。在全国基本以25×25km网格均匀布点,并在核企业、伴生矿和可能存在人工污染源等...本文主要报道1983—1990年间国家环保局组织的、以摸清环境天然陆地γ辐射现状水平和分布为主要目的的中国环境天然贯穿辐射水平调查的方法及其结果。在全国基本以25×25km网格均匀布点,并在核企业、伴生矿和可能存在人工污染源等地的周围加密布点;共布设网格点14762个(其中25×25 km 和50×50 km 的网格点共8805个),各类加密点计14112个,总计测点数为28874个。由8805个网格点的调查结果统计而得的主要结果为:(1)原野γ辐射剂量率(均指离地面1 m 高处空气吸收剂量率,下同)范围为(2.4—340.8)nGy/h,按面积和人口加权的均值(±单次测量标准差)分别为62.8(±31.2)和62.1(±27.4)nGy/h。(2)道路γ辐射剂量率范围为(3.0—399.1)nGy/h,按点平均值和标准差分别为61.8和21.5nGy/h;道路与原野γ辐射剂量率比值的平均值为0.98。(3)室内γ辐射剂量率范围为(11.0—418.5)nGy/h,按人口加权均值和标准差分别为99.1和36.4nGy/h;室内与原野的γ辐射剂量率比值的平均值为1.64。(4)宇宙射线剂量率(不包括中子贡献),室外范围为(26.7—189.3)nGy/h,按点和按人口加权均值(±单次测量标准差)分别为39.9(±6.5)和32.5(±3.6)nGy/h;室内的范围为(10.0—165.8)nGy/h,按点和按人口加权均值(±单次测量标准差)分别为35.4(±5.3)展开更多
Gum Arabic (GA) from Acacia senegal var. kerensis has been approved as an emulsifier, stabilizer, thickener, and encapsulator in food processing industry. Chia mucilage, on the other hand, has been approved to be used...Gum Arabic (GA) from Acacia senegal var. kerensis has been approved as an emulsifier, stabilizer, thickener, and encapsulator in food processing industry. Chia mucilage, on the other hand, has been approved to be used as a fat and egg yolk mimic. However, both chia mucilage and gum Arabic are underutilized locally in Kenya;thus, marginal reports have been published despite their potential to alter functional properties in food products. In this study, the potential use of chia mucilage and gum Arabic was evaluated in the development of an eggless fat-reduced mayonnaise (FRM). The mayonnaise substitute was prepared by replacing eggs and partially substituting sunflower oil with chia mucilage at 15%, 30%, 45%, and 60% levels and gum Arabic at 3% while reducing the oil levels to 15%, 30%, 45%, and 60%. The effect of different concentrations of oil and chia mucilage on the physicochemical properties, for example, pH, emulsion stability, moisture content, protein, carbohydrate, fats, calories, ash, and titratable acidity using AOAC methods and sensory properties for both consumer acceptability and quantitative descriptive analysis of mayonnaise were evaluated and compared to the control with eggs and 75% sunflower oil. The results indicated that all fat-reduced mayonnaises had significantly lower energy to 493 kcal/100g and 20% fat content but higher water content of 0.74 than the control with 784 Kcal/100g calories, 77% fat and 0.39 moisture. These differences increased with increasing substitution levels of chia mucilage, as impacted on pH, carbohydrate, and protein. There was no significant difference between ash content for both fat-reduced mayonnaise and control. Sensory evaluation demonstrated that mayonnaises substituted with chia seeds mucilage and gum Arabic were accepted. All the parameters are positively correlated to overall acceptability, with flavor having the strongest correlation of r = 0.78. Loadings from principal component analysis (PCA) of 16 sensory attributes of mayonnaise showed that approximat展开更多
With the developing of juices and beverages industry, the processors need to bring new nutritional fortified products to capture the market as per the demand of the consumer who needs healthier product. Thus, this stu...With the developing of juices and beverages industry, the processors need to bring new nutritional fortified products to capture the market as per the demand of the consumer who needs healthier product. Thus, this study aimed to the production of mango beverage and mango flavored beverage fortified with chia seeds;evaluate the chemical properties of chia seeds and study the effect of adding carboxymethyl cellulose, xanthan gum and low acyl gellan gum at the concentrations of 0.05% and 0.1% on the stability of suspension chia seeds in beverage during storage at ambient temperature for six months. Viscosity, color, zeta potential, suspension of seeds and organoleptic properties were evaluated. Results showed that chia seeds were rich in protein, omega-3 fatty acids and dietary fiber. The addition of 0.05% gellan gum led to improved appearance attributes and the highest stability of suspension of chia seeds for six months, and was the sample which scored highest for overall acceptability compared to the other samples of beverages. Results indicated that using chia seeds with the addition of 0.05% low acyl gellan gum led to the production of fortified mango beverage and mango flavored beverage with high stability for six months.展开更多
This study aimed to characterize the physical-chemical and biological properties of pectin(PC)/chia seed mucilage(CM)membranes.PC/CM[100/0(control),80/20%,60/40%,and 40/60%w/w]membranes were prepared using the casting...This study aimed to characterize the physical-chemical and biological properties of pectin(PC)/chia seed mucilage(CM)membranes.PC/CM[100/0(control),80/20%,60/40%,and 40/60%w/w]membranes were prepared using the casting method.The membranes(PC/CM)were thin,yellow,lightly opaque(≈10%)and capable of blocking light UVB(between 66 at 52%).SEM analysis showed the presence of aggregates in the shape of a sphere(≈13μm)and ovoid(≈25μm).The proportion of 80/20 showed an increase in tensile strength(29%)and elastic modulus(19%)when compared to the control.FTIR analysis exhibited intermolecular interactions between PCPC,PC-CM,and CM-CM in the membranes.The thermal analysis(600°C)showed a slight improvement in the percentage of residual mass-loss of 3.31%(80/20)that control.The 40/60 membrane showed the lowest percentage of hemolysis(2.94%)but limited human albumin adsorption capacity.These results suggested that the blend PC/CM may be considered as a biomaterial for medical applications.展开更多
Pear ring rot,caused by the pathogenic fungi Botryosphaeria dothidea,seriously affects pear production.While the infection-induced reactive oxygen species(ROS)burst of infected plants limits the proliferation of B.dot...Pear ring rot,caused by the pathogenic fungi Botryosphaeria dothidea,seriously affects pear production.While the infection-induced reactive oxygen species(ROS)burst of infected plants limits the proliferation of B.dothidea during the early infection stage,high ROS levels can also contribute to their growth during the later necrotrophic infection stage.Therefore,it is important to understand how plants balance ROS levels and resistance to pathogenic B.dothidea during the later stage.In this study,we identified PbrChiA,a glycosyl hydrolases 18(GH18)chitinase-encoding gene with high infection-induced expression,through a comparative transcriptome analysis.Artificial substitution,stable overexpression,and virus induced gene silencing(VIGS)experiments demonstrated that PbrChiA can positively regulate pear resistance as a secreted chitinase to break down B.dothidea mycelium in vitro and that overexpression of PbrChiA suppressed infection-induced ROS accumulation.Further analysis revealed that PbrChiA can bind to the ectodomain of PbrLYK1b2,and this interaction suppressed PbrLYK1b2-mediated chitin-induced ROS accumulation.Collectively,we propose that the combination of higher antifungal activity from abundant PbrChiA and lower ROS levels during later necrotrophic infection stage confer resistance of pear against B.dothidea.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
We assessed different rootstocks and grafting techniques to clonally propagate mastic tree （Pistacia lentiscus var. chia）. Mastic tree is a dioecious tree but the quantity and quality of the resin secreted by female...We assessed different rootstocks and grafting techniques to clonally propagate mastic tree （Pistacia lentiscus var. chia）. Mastic tree is a dioecious tree but the quantity and quality of the resin secreted by female trees are very low; therefore, male trees that are clonally propagated are used to establish commercial plantations for mastic production. Conventional long branch cuttings for clonal production requires too much materials and has a very low rooting rate. Rooting with tissue culture and green cuttings has also failed outdoors. Grafting of mastic on other Pistacia species has not been tried so far; therefore, this study was aimed at developing grafting methods for the clonal propagation of mastic. P. atlantica and P. lentiscus rootstocks were grafted from 15 February to 15 October every 15 days using three grafting methods and a two-factor randomized block trial design. Early spring （15 February-15 March） proved to be the best time for grafting using either of the rootstocks. The highest grafting success was attained using the scions grafted on P. atlantica from 15 February to 15 March. The best bud-burst percentage was obtained using P. atlantica and P. lentiscus rootstocks.展开更多
Chia seed oil (</span><span style="font-family:Verdana;"><i></span><i><span style="font-family:""><span style="font-family:Verdana;">Salvia ...Chia seed oil (</span><span style="font-family:Verdana;"><i></span><i><span style="font-family:""><span style="font-family:Verdana;">Salvia </span><span style="font-family:Verdana;">hispanica</span></span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:""><span style="font-family:Verdana;"> L.) contains polyunsaturated omega-3 fatty acids and natural antioxidants that have many health effects. Consequently, the chief purpose of the present study was the outcome of various attentiveness of chia seed oil on </span><span style="font-family:Verdana;">quality</span><span style="font-family:Verdana;"> and sensory evaluation of ice milk. In treatments T</span><sub><span style="font-family:Verdana;">1</span></sub><span style="font-family:Verdana;">, T</span><sub><span style="font-family:Verdana;">2</span></sub><span style="font-family:Verdana;">, T</span><sub><span style="font-family:Verdana;">3</span></sub><span style="font-family:Verdana;">, and T</span><sub><span style="font-family:Verdana;">4</span></sub><span style="font-family:Verdana;">, the milk fat was moderately swapped with chia seed oil at 10%, 20%, 30%, and 40%, respectively, and compared with the control treatment (100% </span><span style="font-family:Verdana;">milk fat</span><span style="font-family:Verdana;">). All treatments were stored at </span></span><span style="font-family:Verdana;">-</span><span style="font-family:Verdana;">18</span><span style="font-family:Verdana;">°</span><span style="font-family:Verdana;">C for 30 days. Samples were analyzed fortnightly and monthly to determine the shelf life during the storage period by acidity and peroxide value. Physicochemical properties of fatty acids, total polyphenols, and total flavonoids of chia seed oil and ice milk samples were determined. Also, the overrun and sensory evaluation of ice milk samples were studied. Results indicated an increase in the absorption of omega-3 fatty acids (linolenic acid, eicosapentaenoic acid, docosapentaenoic acid, and docosahexaenoi展开更多
The Salvia hispanica L. is an endemic species Mexican plant, which relevance relies upon its properties as a natural source of omega 3 (α-linolenic acid), soluble and insoluble fibers, proteins, plus some other signi...The Salvia hispanica L. is an endemic species Mexican plant, which relevance relies upon its properties as a natural source of omega 3 (α-linolenic acid), soluble and insoluble fibers, proteins, plus some other significant nutritional components. Due to the growing relevance generated by this crop, it became necessary to characterize its physical environment, as well as the natural factors related with its cultivation nationwide, aiming to find those most suitable for its production under rainfed conditions, looking forward to provide the basis to make a decision regarding where to target the agriculture promotion of such cropland. The software used for data process and analysis was the Arc/View 3.3 version. Thus, the crop requirements were recognized in order to analyze those most suitable for chia development in each one of its selected variables in the study hereby. The regionalization and mapping aimed to detect both the optimal and suboptimal potential areas for such crop were carried out, afterwards. It was finally determined that Mexico holds a total of 2,512,359 hectares with an optimal or high cultivation potential, whereas the areas with a medium or suboptimal potential are close to 3,658,089 hectares, which can be set under rainfed conditions.展开更多
In this paper, the effect of the addition of whole chia flour and water at cooked fish burgers on yield, water and fat retention, n-3 fatty acids content and oxidative stability were studied. The results showed that 9...In this paper, the effect of the addition of whole chia flour and water at cooked fish burgers on yield, water and fat retention, n-3 fatty acids content and oxidative stability were studied. The results showed that 94% of yield, 92% of water retention and 97% of fat retention were achieved with the addition of 5.92 g of whole chia flour and 15 g of water per 100 g of burger. The n-3 fatty content increased from 704.57 ± 21.66 mg to 1551.71 ± 47.71 mg/100g of cooked burger when the chia flour was added, enhancing nutritional quality indices of lipid. A good oxidative stability, with minimum formation of conjugated dienes, hydroperoxides and thiobarbituric acid reactive substances during 30 days frozen storage was obtained too, probably due to the presence of polyphenolic compounds with antiradical activity and reducing power in the fibrous fraction of the flour chia. The results from the present study highlight remarkable technological applications of whole chia flour as food ingredient in the design of healthier fish meat commodities.展开更多
Chia seeds played an important role in different ethnic group＇s diet at pre-Hispanic times. Later, it was domesticated due to high demand by the population and nowadays it＇s cultivated in several states of Mexico. H...Chia seeds played an important role in different ethnic group＇s diet at pre-Hispanic times. Later, it was domesticated due to high demand by the population and nowadays it＇s cultivated in several states of Mexico. However, seeds are not part of the Mexican average diet. The aim of this research was to asses Chia seed＇s macronutrients and promote consumption among population to decrease malnutrition. Chia seeds were collected at Puebla State （2015） and analyzed according to AOAC [1] methods. Data obtained （g/100 g dry basis） were： proteins 18.51%; lipids 31.33%; minerals 4.45%; fiber 24.45%; soluble carbohydrates 21.38%. Chia seeds absorb water about ten times its weight, is gluten free and contain a good amount of proteins, indispensable for human life In addition, Chia seeds have a balanced amount of polyunsaturated essential lipids, which are important for brain function, minerals, fiber and soluble carbohydrates. Chia seeds are available all year and are well accepted by all social groups, therefore it could be a good option to improve human health.展开更多
Column chromatographic techniques have commonly been used for effective stripping of edible oils from their minor components.However,this method is time consuming,which may lead to oil oxidation.Thus,in the present st...Column chromatographic techniques have commonly been used for effective stripping of edible oils from their minor components.However,this method is time consuming,which may lead to oil oxidation.Thus,in the present study,the oils of camelina seed,chia seed,sophia seed,corn,olive,and a docosahexaenoic acid single cell oil(DHASCO)were subjected to a simplified stripping method by using the stationary phase material and examining their minor components such as tocopherols,carotenoids,and chlorophylls as well as their oxidative stability.The results demonstrated that stripped oils prepared by using the simplified stripping method for 2 h were devoid of any tocopherol,chlorophylls and carotenoids and this was as effective as column chromatographic method.Thus,the simplified stripping method provides a facile means of producing stripped oil with better oxidative stability compared to the column chromatographic method.展开更多
Chia(Salvia hispanica)is a functional food crop for humans.Although its seeds contain high omega-3 fatty acids,the seed yield of chia is still low.Genomic resources available for this plant are limited.We report the f...Chia(Salvia hispanica)is a functional food crop for humans.Although its seeds contain high omega-3 fatty acids,the seed yield of chia is still low.Genomic resources available for this plant are limited.We report the first high-quality chromosome-level genome sequence of chia.The assembled genome size was 347.6 Mb and covered 98.1%of the estimated genome size.A total of 31069 protein-coding genes were predicted.The absence of recent whole-genome duplication and the relatively low intensity of transposable element expansion in chia compared to its sister species contribute to its small genome size.Transcriptome sequencing and gene duplication analysis reveal that the expansion of the fab2 gene family is likely to be related to the high content of omega-3 in seeds.The white seed coat color is determined by a single locus on chromosome 4.This study provides novel insights into the evolution of Salvia species and high omega-3 content,as well as valuable genomic resources for genetic improvement of important commercial traits of chia and its related species.展开更多
Botanical traits, genetic resources and cultivation of Salvia hispanica L. were reviewed in the article, which introduced the reasons why S. hispanica had late blooming period and low yield during the planting process...Botanical traits, genetic resources and cultivation of Salvia hispanica L. were reviewed in the article, which introduced the reasons why S. hispanica had late blooming period and low yield during the planting process in China, and envis- aged how to solve the late blooming period and low yield appeared during the planting process. Emphasis was laid on the introduction of the research progress of efficacy constituents and health care value of Chia seeds with the aim to take full advantage of S. hispanica.展开更多
The fatty acid composition as well as the antioxidant composition and content of two commercially available chia oils of different origins were studied. The purpose of this work was the study of the oxidative stabilit...The fatty acid composition as well as the antioxidant composition and content of two commercially available chia oils of different origins were studied. The purpose of this work was the study of the oxidative stability from different methods and the antioxidant content of the chia oils compared with other commercial oils. The oxidative stability of the oils was determined based on the oxidative stability index test （OSI test） conducted at 110 ~C and isothermal as well as non-isothermal differential scanning calorimeter （non-isothermal DSC） for the chia oil and the linseed oil. The OSI induction time of chia oil was compared with that of commercially available linseed, canola, sunflower and high-oleic sunflower oils, chia oil being the least stable oil among those studied. The inherent stability value and oxidazibility for linseed oil was lower than the chia oil A may be ascribed to a lower linolenic acid content of the former. The induction time （It） quotient at 110 ~C calculated for chia oil A and linseed oil were similar, suggesting a high degree of consistency between the results obtained by the two methods. The activation energy and specific reaction rate constant of chia and linseed oils were compared based on the results of isothermal and non-isothermal DSC. An apparent inconsistency in the experimental data results from the temperature-dependence of the activation energy of each fatty acid which can explain because the methods conditions were different.展开更多
Physicochemical and sensory characteristics of restructured meat of common carp （Cyprinus carpio） fortified with 0-8 g/100 g of chia seed flour （CSF） was evaluated. It had a higher nutritional value （higher fibre...Physicochemical and sensory characteristics of restructured meat of common carp （Cyprinus carpio） fortified with 0-8 g/100 g of chia seed flour （CSF） was evaluated. It had a higher nutritional value （higher fibre content and protein retention] （p 〈 0.05） and better cooking characteristics （higher cooking yield and moisture retention） （p 〈 0.05） than the control. The colour （a＊, b＊） increased; lightness and whiteness index decrease （p 〈 0.05）. Hardness increase （p 〈 0.05） occurred because of CSF addition. Differential scanning calorimetry showed that fibre fortification did not interfere with the thermal transitions of the restructured meat. No significant differences were detected with the preference test scores of 4% or 8% CSF compared with the control. Restructured （4%-8% CSF） had a higher content of fibre and fat, which could be linoleic and linolenic acid, and an increase in the content of protein compared with those of commercial products, among had 1.62 and 2.25 mg AGE/g. Therefore, the restructured properties of common carp were governed by CSF addition.展开更多
文摘本文主要报道1983—1990年间国家环保局组织的、以摸清环境天然陆地γ辐射现状水平和分布为主要目的的中国环境天然贯穿辐射水平调查的方法及其结果。在全国基本以25×25km网格均匀布点,并在核企业、伴生矿和可能存在人工污染源等地的周围加密布点;共布设网格点14762个(其中25×25 km 和50×50 km 的网格点共8805个),各类加密点计14112个,总计测点数为28874个。由8805个网格点的调查结果统计而得的主要结果为:(1)原野γ辐射剂量率(均指离地面1 m 高处空气吸收剂量率,下同)范围为(2.4—340.8)nGy/h,按面积和人口加权的均值(±单次测量标准差)分别为62.8(±31.2)和62.1(±27.4)nGy/h。(2)道路γ辐射剂量率范围为(3.0—399.1)nGy/h,按点平均值和标准差分别为61.8和21.5nGy/h;道路与原野γ辐射剂量率比值的平均值为0.98。(3)室内γ辐射剂量率范围为(11.0—418.5)nGy/h,按人口加权均值和标准差分别为99.1和36.4nGy/h;室内与原野的γ辐射剂量率比值的平均值为1.64。(4)宇宙射线剂量率(不包括中子贡献),室外范围为(26.7—189.3)nGy/h,按点和按人口加权均值(±单次测量标准差)分别为39.9(±6.5)和32.5(±3.6)nGy/h;室内的范围为(10.0—165.8)nGy/h,按点和按人口加权均值(±单次测量标准差)分别为35.4(±5.3)
文摘Gum Arabic (GA) from Acacia senegal var. kerensis has been approved as an emulsifier, stabilizer, thickener, and encapsulator in food processing industry. Chia mucilage, on the other hand, has been approved to be used as a fat and egg yolk mimic. However, both chia mucilage and gum Arabic are underutilized locally in Kenya;thus, marginal reports have been published despite their potential to alter functional properties in food products. In this study, the potential use of chia mucilage and gum Arabic was evaluated in the development of an eggless fat-reduced mayonnaise (FRM). The mayonnaise substitute was prepared by replacing eggs and partially substituting sunflower oil with chia mucilage at 15%, 30%, 45%, and 60% levels and gum Arabic at 3% while reducing the oil levels to 15%, 30%, 45%, and 60%. The effect of different concentrations of oil and chia mucilage on the physicochemical properties, for example, pH, emulsion stability, moisture content, protein, carbohydrate, fats, calories, ash, and titratable acidity using AOAC methods and sensory properties for both consumer acceptability and quantitative descriptive analysis of mayonnaise were evaluated and compared to the control with eggs and 75% sunflower oil. The results indicated that all fat-reduced mayonnaises had significantly lower energy to 493 kcal/100g and 20% fat content but higher water content of 0.74 than the control with 784 Kcal/100g calories, 77% fat and 0.39 moisture. These differences increased with increasing substitution levels of chia mucilage, as impacted on pH, carbohydrate, and protein. There was no significant difference between ash content for both fat-reduced mayonnaise and control. Sensory evaluation demonstrated that mayonnaises substituted with chia seeds mucilage and gum Arabic were accepted. All the parameters are positively correlated to overall acceptability, with flavor having the strongest correlation of r = 0.78. Loadings from principal component analysis (PCA) of 16 sensory attributes of mayonnaise showed that approximat
文摘With the developing of juices and beverages industry, the processors need to bring new nutritional fortified products to capture the market as per the demand of the consumer who needs healthier product. Thus, this study aimed to the production of mango beverage and mango flavored beverage fortified with chia seeds;evaluate the chemical properties of chia seeds and study the effect of adding carboxymethyl cellulose, xanthan gum and low acyl gellan gum at the concentrations of 0.05% and 0.1% on the stability of suspension chia seeds in beverage during storage at ambient temperature for six months. Viscosity, color, zeta potential, suspension of seeds and organoleptic properties were evaluated. Results showed that chia seeds were rich in protein, omega-3 fatty acids and dietary fiber. The addition of 0.05% gellan gum led to improved appearance attributes and the highest stability of suspension of chia seeds for six months, and was the sample which scored highest for overall acceptability compared to the other samples of beverages. Results indicated that using chia seeds with the addition of 0.05% low acyl gellan gum led to the production of fortified mango beverage and mango flavored beverage with high stability for six months.
基金The authors acknowledge the support of the Division of Biological Science and Health of the University of Sonora for the Project USO313006744。
文摘This study aimed to characterize the physical-chemical and biological properties of pectin(PC)/chia seed mucilage(CM)membranes.PC/CM[100/0(control),80/20%,60/40%,and 40/60%w/w]membranes were prepared using the casting method.The membranes(PC/CM)were thin,yellow,lightly opaque(≈10%)and capable of blocking light UVB(between 66 at 52%).SEM analysis showed the presence of aggregates in the shape of a sphere(≈13μm)and ovoid(≈25μm).The proportion of 80/20 showed an increase in tensile strength(29%)and elastic modulus(19%)when compared to the control.FTIR analysis exhibited intermolecular interactions between PCPC,PC-CM,and CM-CM in the membranes.The thermal analysis(600°C)showed a slight improvement in the percentage of residual mass-loss of 3.31%(80/20)that control.The 40/60 membrane showed the lowest percentage of hemolysis(2.94%)but limited human albumin adsorption capacity.These results suggested that the blend PC/CM may be considered as a biomaterial for medical applications.
基金This work has been supported by the National Key Research and Development Program of China(2018YFD1000300)the National Science Foundation of China(31872070,32072538),Fundamental Research Funds for the Central Universities(JCQY201901)+1 种基金the Earmarked Fund for China Agriculture Research System(CARS-28)the Jiangsu Agriculture Science and Technology Innovation Fund(SCX(22)3215).Bioinformatic analysis was supported by the Bioinformatics Center of Nanjing Agricultural University.We also thank Dr Jianming Zeng(University of Macao),and all the members of his bioinformatics team,biotrainee,for generously sharing their experience and codes.
文摘Pear ring rot,caused by the pathogenic fungi Botryosphaeria dothidea,seriously affects pear production.While the infection-induced reactive oxygen species(ROS)burst of infected plants limits the proliferation of B.dothidea during the early infection stage,high ROS levels can also contribute to their growth during the later necrotrophic infection stage.Therefore,it is important to understand how plants balance ROS levels and resistance to pathogenic B.dothidea during the later stage.In this study,we identified PbrChiA,a glycosyl hydrolases 18(GH18)chitinase-encoding gene with high infection-induced expression,through a comparative transcriptome analysis.Artificial substitution,stable overexpression,and virus induced gene silencing(VIGS)experiments demonstrated that PbrChiA can positively regulate pear resistance as a secreted chitinase to break down B.dothidea mycelium in vitro and that overexpression of PbrChiA suppressed infection-induced ROS accumulation.Further analysis revealed that PbrChiA can bind to the ectodomain of PbrLYK1b2,and this interaction suppressed PbrLYK1b2-mediated chitin-induced ROS accumulation.Collectively,we propose that the combination of higher antifungal activity from abundant PbrChiA and lower ROS levels during later necrotrophic infection stage confer resistance of pear against B.dothidea.
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.
基金financially supported by the Aegean Forestry Research Institute(No.15.2110/2008-2010)zmir Regional Directorate of Forestry
文摘We assessed different rootstocks and grafting techniques to clonally propagate mastic tree （Pistacia lentiscus var. chia）. Mastic tree is a dioecious tree but the quantity and quality of the resin secreted by female trees are very low; therefore, male trees that are clonally propagated are used to establish commercial plantations for mastic production. Conventional long branch cuttings for clonal production requires too much materials and has a very low rooting rate. Rooting with tissue culture and green cuttings has also failed outdoors. Grafting of mastic on other Pistacia species has not been tried so far; therefore, this study was aimed at developing grafting methods for the clonal propagation of mastic. P. atlantica and P. lentiscus rootstocks were grafted from 15 February to 15 October every 15 days using three grafting methods and a two-factor randomized block trial design. Early spring （15 February-15 March） proved to be the best time for grafting using either of the rootstocks. The highest grafting success was attained using the scions grafted on P. atlantica from 15 February to 15 March. The best bud-burst percentage was obtained using P. atlantica and P. lentiscus rootstocks.
文摘Chia seed oil (</span><span style="font-family:Verdana;"><i></span><i><span style="font-family:""><span style="font-family:Verdana;">Salvia </span><span style="font-family:Verdana;">hispanica</span></span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:""><span style="font-family:Verdana;"> L.) contains polyunsaturated omega-3 fatty acids and natural antioxidants that have many health effects. Consequently, the chief purpose of the present study was the outcome of various attentiveness of chia seed oil on </span><span style="font-family:Verdana;">quality</span><span style="font-family:Verdana;"> and sensory evaluation of ice milk. In treatments T</span><sub><span style="font-family:Verdana;">1</span></sub><span style="font-family:Verdana;">, T</span><sub><span style="font-family:Verdana;">2</span></sub><span style="font-family:Verdana;">, T</span><sub><span style="font-family:Verdana;">3</span></sub><span style="font-family:Verdana;">, and T</span><sub><span style="font-family:Verdana;">4</span></sub><span style="font-family:Verdana;">, the milk fat was moderately swapped with chia seed oil at 10%, 20%, 30%, and 40%, respectively, and compared with the control treatment (100% </span><span style="font-family:Verdana;">milk fat</span><span style="font-family:Verdana;">). All treatments were stored at </span></span><span style="font-family:Verdana;">-</span><span style="font-family:Verdana;">18</span><span style="font-family:Verdana;">°</span><span style="font-family:Verdana;">C for 30 days. Samples were analyzed fortnightly and monthly to determine the shelf life during the storage period by acidity and peroxide value. Physicochemical properties of fatty acids, total polyphenols, and total flavonoids of chia seed oil and ice milk samples were determined. Also, the overrun and sensory evaluation of ice milk samples were studied. Results indicated an increase in the absorption of omega-3 fatty acids (linolenic acid, eicosapentaenoic acid, docosapentaenoic acid, and docosahexaenoi
文摘The Salvia hispanica L. is an endemic species Mexican plant, which relevance relies upon its properties as a natural source of omega 3 (α-linolenic acid), soluble and insoluble fibers, proteins, plus some other significant nutritional components. Due to the growing relevance generated by this crop, it became necessary to characterize its physical environment, as well as the natural factors related with its cultivation nationwide, aiming to find those most suitable for its production under rainfed conditions, looking forward to provide the basis to make a decision regarding where to target the agriculture promotion of such cropland. The software used for data process and analysis was the Arc/View 3.3 version. Thus, the crop requirements were recognized in order to analyze those most suitable for chia development in each one of its selected variables in the study hereby. The regionalization and mapping aimed to detect both the optimal and suboptimal potential areas for such crop were carried out, afterwards. It was finally determined that Mexico holds a total of 2,512,359 hectares with an optimal or high cultivation potential, whereas the areas with a medium or suboptimal potential are close to 3,658,089 hectares, which can be set under rainfed conditions.
文摘In this paper, the effect of the addition of whole chia flour and water at cooked fish burgers on yield, water and fat retention, n-3 fatty acids content and oxidative stability were studied. The results showed that 94% of yield, 92% of water retention and 97% of fat retention were achieved with the addition of 5.92 g of whole chia flour and 15 g of water per 100 g of burger. The n-3 fatty content increased from 704.57 ± 21.66 mg to 1551.71 ± 47.71 mg/100g of cooked burger when the chia flour was added, enhancing nutritional quality indices of lipid. A good oxidative stability, with minimum formation of conjugated dienes, hydroperoxides and thiobarbituric acid reactive substances during 30 days frozen storage was obtained too, probably due to the presence of polyphenolic compounds with antiradical activity and reducing power in the fibrous fraction of the flour chia. The results from the present study highlight remarkable technological applications of whole chia flour as food ingredient in the design of healthier fish meat commodities.
文摘Chia seeds played an important role in different ethnic group＇s diet at pre-Hispanic times. Later, it was domesticated due to high demand by the population and nowadays it＇s cultivated in several states of Mexico. However, seeds are not part of the Mexican average diet. The aim of this research was to asses Chia seed＇s macronutrients and promote consumption among population to decrease malnutrition. Chia seeds were collected at Puebla State （2015） and analyzed according to AOAC [1] methods. Data obtained （g/100 g dry basis） were： proteins 18.51%; lipids 31.33%; minerals 4.45%; fiber 24.45%; soluble carbohydrates 21.38%. Chia seeds absorb water about ten times its weight, is gluten free and contain a good amount of proteins, indispensable for human life In addition, Chia seeds have a balanced amount of polyunsaturated essential lipids, which are important for brain function, minerals, fiber and soluble carbohydrates. Chia seeds are available all year and are well accepted by all social groups, therefore it could be a good option to improve human health.
文摘Column chromatographic techniques have commonly been used for effective stripping of edible oils from their minor components.However,this method is time consuming,which may lead to oil oxidation.Thus,in the present study,the oils of camelina seed,chia seed,sophia seed,corn,olive,and a docosahexaenoic acid single cell oil(DHASCO)were subjected to a simplified stripping method by using the stationary phase material and examining their minor components such as tocopherols,carotenoids,and chlorophylls as well as their oxidative stability.The results demonstrated that stripped oils prepared by using the simplified stripping method for 2 h were devoid of any tocopherol,chlorophylls and carotenoids and this was as effective as column chromatographic method.Thus,the simplified stripping method provides a facile means of producing stripped oil with better oxidative stability compared to the column chromatographic method.
基金supported by Internal Funds of the Temasek Life Sciences Laboratory(5020).
文摘Chia(Salvia hispanica)is a functional food crop for humans.Although its seeds contain high omega-3 fatty acids,the seed yield of chia is still low.Genomic resources available for this plant are limited.We report the first high-quality chromosome-level genome sequence of chia.The assembled genome size was 347.6 Mb and covered 98.1%of the estimated genome size.A total of 31069 protein-coding genes were predicted.The absence of recent whole-genome duplication and the relatively low intensity of transposable element expansion in chia compared to its sister species contribute to its small genome size.Transcriptome sequencing and gene duplication analysis reveal that the expansion of the fab2 gene family is likely to be related to the high content of omega-3 in seeds.The white seed coat color is determined by a single locus on chromosome 4.This study provides novel insights into the evolution of Salvia species and high omega-3 content,as well as valuable genomic resources for genetic improvement of important commercial traits of chia and its related species.
文摘Botanical traits, genetic resources and cultivation of Salvia hispanica L. were reviewed in the article, which introduced the reasons why S. hispanica had late blooming period and low yield during the planting process in China, and envis- aged how to solve the late blooming period and low yield appeared during the planting process. Emphasis was laid on the introduction of the research progress of efficacy constituents and health care value of Chia seeds with the aim to take full advantage of S. hispanica.
文摘The fatty acid composition as well as the antioxidant composition and content of two commercially available chia oils of different origins were studied. The purpose of this work was the study of the oxidative stability from different methods and the antioxidant content of the chia oils compared with other commercial oils. The oxidative stability of the oils was determined based on the oxidative stability index test （OSI test） conducted at 110 ~C and isothermal as well as non-isothermal differential scanning calorimeter （non-isothermal DSC） for the chia oil and the linseed oil. The OSI induction time of chia oil was compared with that of commercially available linseed, canola, sunflower and high-oleic sunflower oils, chia oil being the least stable oil among those studied. The inherent stability value and oxidazibility for linseed oil was lower than the chia oil A may be ascribed to a lower linolenic acid content of the former. The induction time （It） quotient at 110 ~C calculated for chia oil A and linseed oil were similar, suggesting a high degree of consistency between the results obtained by the two methods. The activation energy and specific reaction rate constant of chia and linseed oils were compared based on the results of isothermal and non-isothermal DSC. An apparent inconsistency in the experimental data results from the temperature-dependence of the activation energy of each fatty acid which can explain because the methods conditions were different.
文摘Physicochemical and sensory characteristics of restructured meat of common carp （Cyprinus carpio） fortified with 0-8 g/100 g of chia seed flour （CSF） was evaluated. It had a higher nutritional value （higher fibre content and protein retention] （p 〈 0.05） and better cooking characteristics （higher cooking yield and moisture retention） （p 〈 0.05） than the control. The colour （a＊, b＊） increased; lightness and whiteness index decrease （p 〈 0.05）. Hardness increase （p 〈 0.05） occurred because of CSF addition. Differential scanning calorimetry showed that fibre fortification did not interfere with the thermal transitions of the restructured meat. No significant differences were detected with the preference test scores of 4% or 8% CSF compared with the control. Restructured （4%-8% CSF） had a higher content of fibre and fat, which could be linoleic and linolenic acid, and an increase in the content of protein compared with those of commercial products, among had 1.62 and 2.25 mg AGE/g. Therefore, the restructured properties of common carp were governed by CSF addition.
