Protein Content Research Articles

Collaborative Impact of Inorganic and Organic Fertilizers Coupled with Kappaphycus alvarezii Bio-stimulant on the Quality Characteristics of Wheat (Triticum aestivum L.)

The study investigates the influence of different factors on the nutritional content of wheat grains, focusing on crude protein, nitrogen, phosphorus, and potassium contents in grain. Results indicate that varying combinations of factors such as NPK fertilization, farmyard manure (FYM) application, and bio-stimulant usage significantly affect nutrient concentrations in grain. Crude protein content, a vital indicator of grain quality, showed variability across the different treatments, with the highest levels observed in plots receiving RDF @100% + FYM@16.5 t ha-1 + SWBS@1250 ml ha-1. The crude protein content primarily relies on the nitrogen levels. In the research, the findings indicated that the nitrogen content was significant, which, in turn, led to a significant crude protein content. The levels of nitrogen, phosphorus, and potassium content also exhibited fluctuations, with significant interactions observed among various factors. These fluctuations are attributed to differences in nutrient uptake and utilization during the different growth stages of the wheat plant. All three factors can enhance the nutrient uptake facilities through soil as well as plant body, therefore, notably, interactions between NPK, FYM, and bio-stimulants exhibited significant effects on nutrient content, particularly at the 0.05 significance level. The findings underscore the importance of holistic agricultural management in enhancing the nutritional value of wheat grains, with implications for food security and agricultural sustainability.

Effect of Culinary Treatments on Nutritional and Anti- nutritional Profils of Sesame Oilcake for Use in Fighting Protein Malnutrition

To tackle protein malnutrition, the valorization of sesame cake has been initiated. A by-product of sesame oil extraction, it is commonly used as livestock feed. However, it could be used to enrich staple foods and improve their nutritional value, particularly in rural areas where access to quality protein sources is limited. In order to highlight its nutritional richness, certain soaking, roasting and hulling treatments were used to assess their impact on nutritional quality. Then extraction of the oil from the seeds using a mechanical press to obtain sesame cake was proceeded. Standard methods were used for physicochemical characterization of nutritional, mineral and anti-nutritional compounds. The results showed that the sesame oilcake obtained from the various treatments contained significant levels of total protein (26.55- 36.72g/100g DM), residual lipids (24.19- 32.37g/100g DM), carbohydrates (10.86- 18.74g/100g DM), ash (4.32 - 6.19 g/100g DM) and fiber (10.71-20.76 g/100g DM). Similarly, evaluation of the mineral composition of these meal concentrates showed their richness in phosphorus (20.47 - 176.66 mg/100g DM), calcium (15.75 - 467.42 mg/100g DM), magnesium (13.45 - 340.33 mg/100g DM), iron (4.90-14.70 mg/100g DM), and zinc (0.71-4.39 mg/100g DM). However, these sesame cake concentrates also contained anti-nutritional factors such as oxalates (0.48 - 1.04 mg/100g DM), phytates (0.08 - 0.12 mg/100g DM), saponins (0.084 - 1.10 mg/100g DM) and tannins (0.33 - 1.36 mg/100g DM). Fortunately, these were considerably reduced by pretreatment. Indeed, a 40.07, 83.33, 64.64 and 60.95% reduction in tannins, phytates, oxalates and saponins respectively were observed. The considerable reduction in anti-nutrients in the various cakes is an advantage for the digestibility and nutrient availability of this feed. Its high protein and mineral content could therefore be considered for use in protein malnutrition.

Hydrogen Sulfide Increases Drought Tolerance by Modulating Carbon and Nitrogen Metabolism in Foxtail Millet Seedlings

Hydrogen sulfide (H2S), a novel gas signaling molecule, has been shown to enhance plant resistance to various abiotic stresses. Here, we investigated the effect of sodium hydrosulfide (NaHS, a H2S donor) on the growth, photosynthetic parameters, and enzyme activities related to carbon and nitrogen metabolism, as well as the levels of carbohydrates and nitrogen metabolites in foxtail millet seedlings subjected to drought stress conditions in pots. The findings revealed that drought stress led to a significant 41.2% decline in the total dry weight (DW) after 12 days of treatment, whereas plants treated with NaHS showed a lesser reduction of 18.7% in total DW. Under drought stress, exogenous NaHS was found to enhance carbon metabolism in foxtail millet seedlings by significantly enhancing photosynthetic capacity, starch, and sucrose content. Additionally, exogenous NaHS was observed to improve nitrogen metabolism by substantially increasing soluble protein content, nitrogen assimilate activity, and synthesis of nitrogen-containing compounds in foxtail millet seedlings. In summary, the exogenous application of NaHS stimulated seedling growth and enhanced drought resistance in foxtail millet by modulating carbon and nitrogen metabolism processes affected by drought stress.

Calmodulin‐Based Dynamic Protein Hydrogels with Three Distinct Mechanical Stiffness

AbstractStimuli‐responsive hydrogels that leverage protein conformational changes are of significant interest in the design of dynamic materials applicable in a myriad of fields, such as drug delivery, actuators, biosensors, and microfluidics. The small calcium binding protein calmodulin (CaM), which undergoes three‐stage conformational changes upon successive binding with Ca2+ and specific ligands, offers a mechanism to create dynamic hydrogels with three distinct physical states. In this work, a CaM‐based recombinant protein hydrogel is engineered using [Ru(bpy)3]2+‐mediated photo‐crosslinking. This hydrogel displays the ability to reversibly increase its Young's modulus by 1.5‐fold and ∼7‐fold, respectively, upon binding with Ca2+ and subsequent interaction with trifluoperazine. The magnitude of stiffness changes is tunable by adjusting the length proportion of dynamic and static domains and modifying protein content. This tunable and reversible control over hydrogel mechanics is further utilized to engineer shape‐morphing materials, highlighting the versatile potential of this CaM‐based protein hydrogel for diverse applications.

Assessing cortisol concentration in different matrices: predictive potential and relationship with production levels, lactation stage and parity in dairy buffaloes

Cortisol is the primary biomarker associated with the hypothalamic–pituitary–adrenal (HPA) axis. This research aimed at assessing the predictive potential and the relationship of cortisol concentrations in four media (blood, milk, whey and hair) with parity, lactation stage and productive classes. Multiparous (n = 30) and primiparous (n = 38) Italian Mediterranean buffaloes were used and assigned to four productive classes (based on percentiles of mature equivalent milk yield (EMY) and mature equivalent energy corrected milk (eECM)), and cortisol concentrations were measured using a in house radioimmunoassay (RIA) method. Parity did not show a significant effect on cortisol concentrations of the four media. The catabolic stage of lactation (up to 90 d in milk (DIM)) was characterised by higher cortisol concentrations compared to the second anabolic stage (beyond 150 DIM) in milk formulations. The plasmatic concentrations of cortisol were higher at the catabolic and the first anabolic stage (91–150 DIM) compared to the second anabolic (p = 0.022 and p = 0.009, respectively). Buffaloes beyond 150 DIM differed from those below 90 DIM (p < 0.001) and between 91 and 150 DIM (p < 0.05) in hair. Finally, hair cortisol concentrations were negatively correlated to EMY, mature equivalent protein content (EPC) (p < 0.01) and eECM (p < 0.05). The whey showed a potential to predict the concentrations of cortisol in whole extracted milk (R 2 = 0.31). Hence the development of a real-time automated cortisol measurement in milk could be a valuable tool in Italian Mediterranean Buffalo farming.

Production of Biscuits from Wheat, Almond and Pawpaw Flour Blends and Investigating It’s Physicochemical and Texture Characteristics

Biscuit, also known as a cookie is a nutritive snack produced from dough that is transformed into an appetizing product through the application of heat in an oven. This study was aimed at evaluating the quality of biscuit produced from wheat, African almond and pawpaw flour blends. From the flours, blends were made and six (6) samples, A to F formulated. Sample A (100 % wheat flour) was used as the control, B (60 % Wheat flour: 0 % Almond Flour: 40 % Pawpaw Flour), C (60 % Wheat flour: 10 % Almond Flour: 30 % Pawpaw Flour), D (60 % Wheat flour: 20 % Almond Flour: 20 % Pawpaw Flour), E (60 % Wheat flour: 30 % Almond Flour: 10 % Pawpaw Flour), F (60 % Wheat flour: 40 % Almond Flour: 0 % Pawpaw Flour). The physical, proximate, anti-nutrients, vitamins, minerals, antioxidants and sensory properties of the biscuits were evaluated using standard methods. For physical parameters of the biscuit, the weight ranged from 8.86 g-10.60 g, diameter from 6.60 mm- 6.80 mm, the spread ratio from 0.58-0.61, breaking strength from 0.25 kg- 0.29 kg and thickness ranged from 11.08 mm- 11.43 mm. The anti-nutrients content of the biscuits were considerably low and within safe limits. The results showed an increase in ash, fibre, fats and protein content while the carbohydrate content of the biscuit reduced upon substitution of wheat flour with almond and pawpaw flours. The vitamin content of the biscuit was also improved especially the vitamin A content upon addition of pawpaw flour. The result for mineral composition showed a significant increase from 46.00-89.35mg/100g for sodium, potassium from 323.44-486.95 mg/100g, calcium from 189.46-356.88mg/100g, magnesium from 44.34-132.88 mg/100g and phosphorus from 155.33-428.45mg/100g.6. Antioxidant activity also increased from 2.12-3.69mgAAE/g. The biscuit samples were all rated high in terms of their sensory attributes especially samples with high proportion of almond flour. This research indicates that almond and pawpaw flours are suitable for biscuit production especially at 40% and 10% substitution for almond and pawpaw flours respectively.

Effect of organic acids on fermentation quality and microbiota of horseshoe residue and corn protein powder

This experiment aimed to investigate the impact of malic acid (MA) and citric acid (CA) on the nutritional composition, fermentation quality, rumen degradation rate, and microbial diversity of a mixture of apple pomace and corn protein powder during ensiling. The experiment used apple pomace and corn protein powder as raw materials, with four groups: control group (CON), malic acid treatment group (MA, 10 g/kg), citric acid treatment group (CA, 10 g/kg), and citric acid + malic acid treatment group (MA, 10 g/kg + CA, 10 g/kg). Each group has 3 replicates, with 2 repetitions in parallel, subjected to mixed ensiling for 60 days. The results indicated: (1) Compared to the CON group, the crude protein content significantly increased in the MA, CA, and MA + CA groups (p < 0.05), with the highest content observed in the MA + CA group. The addition of MA and CA effectively reduced the water-soluble carbohydrate (WSC) content (p < 0.05). Simultaneously, the CA group showed a decreasing trend in NDFom and hemicellulose content (p = 0.08; p = 0.09). (2) Compared to the CON group, the pH significantly decreased in the MA, CA, and MA + CA groups (p < 0.01), and the three treatment groups exhibited a significant increase in lactic acid and acetic acid content (p < 0.01). The quantity of lactic acid bacteria increased significantly (p < 0.01), with the MA + CA group showing a more significant increase than the MA and CA groups (p < 0.05). (3) Compared to the CON group, the in situ dry matter disappearance (ISDMD) significantly increased in the MA, CA, and MA + CA groups (p < 0.05). All three treatment groups showed highly significant differences in in situ crude protein disappearance (ISCPD) compared to the CON group (p < 0.01). (4) Good’s Coverage for all experimental groups was greater than 0.99, meeting the conditions for subsequent sequencing. Compared to the CON group, the Shannon index significantly increased in the CA group (p < 0.01), and the Simpson index increased significantly in the MA group (p < 0.05). However, there was no significant difference in the Chao index among the three treatment groups and the CON group (p > 0.05). At the genus level, the abundance of Lentilactobacillus in the MA, CA, and MA + CA groups was significantly higher than in the control group (p < 0.05). PICRUSt prediction results indicated that the metabolic functional microbial groups in the CA and MA treatment groups were significantly higher than in the CON group (p < 0.05), suggesting that the addition of MA or CA could reduce the loss of nutritional components such as protein and carbohydrates in mixed ensilage. In conclusion, the addition of malic acid and citric acid to a mixture of apple pomace and corn protein powder during ensiling reduces nutritional losses, improves fermentation quality and rumen degradation rate, enhances the diversity of the microbial community in ensiled feed, and improves microbial structure. The combined addition of malic acid and citric acid demonstrates a superior effect.

Detection and Analysis of Quality Traits of Different Black Rice Varieties in the Southern Henan Rice Region

Using 14 black rice varieties imported from Southern Henan as experimental materials, the appearance quality, grinding quality, nutritional quality, cooking and eating quality of grain in Southern Henan were tested and analyzed by means of rice huller, rice mopping machine and near-infrared grain analyzer, combined with biochemical and physical analysis techniques. The results showed that there were abundant variation types in grain length, grain width, length-to-width ratio, brown rice rate, milled rice rate, head rice rate, soluble protein content, starch content, gelatinization temperature, gel consistency and viscosity of black rice. Particularly, grain type, starch content, gelatinization temperature, viscosity and other important quality traits in black rice materials have a large variation range. Therefore, our results provide important clues for developing new high-quality varieties of black rice.

Effect of Quality Attributes of Potato by Using Biochar and NPK Fertilizers with Biozyme Granules

The present study, which took place at the central Research Farm of Naini Agricultural Institute, SHUATS, spanned across the years 2022-2023 and 2023-2024. Throughout this study, an experiment was meticulously conducted utilizing a variety of Kufri badhash under the Factorial Randomized Block Design (FRBD) design. This experiment included three replications, each encompassing three levels (2.5, 5, 7.5 t ha-1) of Biochar and three levels (50%, 75%, 100%) of Inorganic fertilizers. Additionally, two levels (25 and 50 kg ha-1) of Biozyme granules were also part of this comprehensive research design. The results obtained regarding various quality parameters in the years 2022-23 and 2023-24, such as moisture content (80 and 81 100g-1), tuber dry matter content (20.98% and 21.96 %), starch content (13.54% and 14.12%), reducing sugar (0.28% and 0.30%), non-reducing sugar (0.35% and 0.37%), and total sugar (0.58% and 0.59%) were notably elevated with the application of T16. Notably, the maximum protein content (2.07 and 2.31%), carbohydrate (14.58% and 14.85%), and total soluble solid (6.44% and 6.77%) were observed with the application of T18 in accordance with the recommended practices. Conversely, the minimum values were recorded for T1, showcasing the significant impact of the application techniques on the various parameters studied.

Assessing Genetic Variability in Cowpea Yield Components and Seed Quality Parameters; A Comprehensive Review

Cowpea (Vigna unguiculata L. Walp) is an important leguminous crop with significant economic and nutritional value. In this comprehensive review, we delve into the genetic diversity observed in cowpea populations with a focus on yield components and seed quality parameters. Cowpea (Vigna unguiculata) is a crucial legume crop known for its nutritional value and adaptability to various agroecological conditions. Understanding the genetic variability within cowpea populations is essential for crop improvement programs aimed at enhancing yield components and seed quality parameters. This comprehensive review provides an overview of the methods used to assess genetic variability in cowpea, focusing specifically on yield components such as plant height, pod length, and seed weight, as well as seed quality parameters including protein content, amino acid composition, and mineral nutrient levels. Various factors influencing genetic variability in cowpea, such as domestication history, breeding systems, and environmental factors, are discussed. The implications of genetic variability for cowpea breeding and the development of improved varieties with enhanced yield and nutritional quality are also examined. Overall, this review highlights the importance of genetic variability assessment in cowpea for sustainable agriculture and food security.

Hydrogen sulfide-mitigated salinity stress impact in sunflower seedlings was associated with improved photosynthesis performance and osmoregulation

BackgroundSalinity is one major abiotic stress affecting photosynthesis, plant growth, and development, resulting in low-input crops. Although photosynthesis underlies the substantial productivity and biomass storage of crop yield, the response of the sunflower photosynthetic machinery to salinity imposition and how H2S mitigates the salinity-induced photosynthetic injury remains largely unclear. Seed priming with 0.5 mM NaHS, as a donor of H2S, was adopted to analyze this issue under NaCl stress. Primed and nonprime seeds were established in nonsaline soil irrigated with tape water for 14 d, and then the seedlings were exposed to 150 mM NaCl for 7 d under controlled growth conditions.ResultsSalinity stress significantly harmed plant growth, photosynthetic parameters, the structural integrity of chloroplasts, and mesophyll cells. H2S priming improved the growth parameters, relative water content, stomatal density and aperture, photosynthetic pigments, photochemical efficiency of PSII, photosynthetic performance, soluble sugar as well as soluble protein contents while reducing proline and ABA under salinity. H2S also boosted the transcriptional level of ribulose 1,5-bisphosphate carboxylase small subunit gene (HaRBCS). Further, the transmission electron microscope showed that under H2S priming and salinity stress, mesophyll cells maintained their cell membrane integrity and integrated chloroplasts with well-developed thylakoid membranes.ConclusionThe results underscore the importance of H2S priming in maintaining photochemical efficiency, Rubisco activity, and preserving the chloroplast structure which participates in salinity stress adaptation, and possibly sunflower productivity under salinity imposition. This underpins retaining and minimizing the injury to the photosynthetic machinery to be a crucial trait in response of sunflower to salinity stress.

Characterisation of wholegrain composite for pretzels: a comprehensive nutritional and functional analysis

SummaryWholegrain composite flours are used for bakery products to enhance their nutritional value and to decrease the reliance on wheat importation as well as to ensure food security in most developing countries. This work aimed to optimise oat, maize, barley and wheat flour levels in the development of nutritionally enriched wholegrain pretzels. Composite flour blends were prepared by mechanical mixing of oat flour (OF), barley flour (BF), maize flour (MF) and wheat flour (WF) in the following proportion: WF (100%) (T0 – control), W:B (90:10) (T1), W:M (90:10) (T2), W:O (90:10) (T3), W:B:M:O (85:5:5:5) (T4), W:B:M:O (76:8:8:8) (T5) and W:B:M:O (70:10:10:10) (T6). Wholegrain composite flour mixes were analysed for their proximate composition and antioxidant properties. The fat, protein, ash and moisture content significantly changed (P &lt; 0.05) in all treatments, while the fibre content increased. DPPH radical scavenging activity and total phenolic and flavonoid content showed significant changes compared to the control. A rapid visco analyser determined multigrain flour's rheological and pasting properties, and the values showed significant (P &lt; 0.05) differences for peak viscosity, final viscosity and pasting temperature. The final product was analysed for proximate analysis, texture, colour and sensory evaluation. The increase in moisture, protein, fibre and ash content of the product was observed. Moisture, fat and fibre content of pretzels exhibited significant correlations (P &lt; 0.05) with the sensory parameters. A grouping of the samples in function of the chemical and sensory characteristics was depicted from the principal component analysis. Texture and colour analysis showed significant differences (P &lt; 0.05). Sensory evaluation results showed that the overall score for acceptability found for composite flour mix which contains 10% barley, 10% oat and 10% maize with wheat in a 30:70 ratio was accepted by the consumer. Consumption of wholegrain pretzels as snack food can contribute to a nutritious and balanced diet.

Effects of Different Nutrient Management Methods on Growth and Yield of Barley (Hordeum vulgare L.)

A field experiment was conducted during the Rabi season of the year 2022-2023 at the KVK Farm, Mahendergarh of CCS Haryana Agricultural University, Hisar during Rabi season 2022-23 with the objective to study the effect of different nutrient management practices on growth and yield of barley. The experiment containing eleven treatments viz. Control, 100% RDF (60 kg N + 30 kg P2O5 + 15 kg K2O ha-1, 100% RDF) + Azotobactor + PSB, 50% RDF + Azotobactor + PSB, 50% RDF + 50% RDN through Vermicompost, 50% RDF + 50% RDN through Vermicompost+ Azotobactor + PSB, 75% RDF + Azotobactor + PSB, 75% RDF + 25% RDN through Vermicompost, 75% RDF + 25% RDN through Vermicompost + Azotobactor + PSB, 100% RDN through vermicompost and 100% RDN through vermicompost + Azotobactor + PSB. All the growth and yield parameters increased significantly with75% R.D.F + 25% N through Vermicompost. The growth characters like plant height (cm) and number of tillers/mrl were significantly higher under 75% R.D.F + 25% N through Vermicompost + Azotobactor + PSB as compared to other nutrient combinations. The yield components like spike length (cm), number of grains spike-1, grain yield (kg ha-1) and straw yield (kg ha-1) were significantly higher under 75% R.D.F + 25% N through Vermicompost+ Azotobactor + PSB. Harvest index and 1000-grain weight (g) were not influenced significantly due to different nutrient combinations The nitrogen and protein content in grain were obtained higher with 75% R.D.F + 25% N through Vermicompost + Azotobactor + PSB which was significantly higher than rest of treatments. Thus, it can be concluded that a dose of 75% R.D.F + 25% N through Vermicompost + Azotobactor + PSB may be most suitable nutrient combination for achieving higher growth and yield of barley.

Formulation of Chicken Sausages Enriched with Clove (Syzygium Aromaticum) Powder and Sesame (Sesamum Indicum L.) Flour during the Fermentation Stage

The study evaluated the combined effect of clove and sesame flour during the fermentation stage. The impact of the incorporation of sesame flour in S1 batch (sausages with 80% chicken filet, 17% veal fat, 2% sesame flour, and 1% cloves) and S2 batch (sausages with 80% chicken filet, 16% veal fat and 2% sesame flour, and 2% cloves) compared to Control batch (80% chicken filet, 18% veal fat, and 2% sesame flour) on the physico-chemical, color and molecular structure during the fermentation stage. Results showed that the incorporation of clove in the chicken dry sausages significantly increased the moisture and protein contents since it passed from 14.82 on day 1 in the Control at 30.23 ± 0.90% for S2 on day 1, respectively. The results obtained also showed that clove is a source of antioxidants, since the oxidation indicator parameters decreased with the level of addition of clove. The results demonstrated the potential of using fluorescence spectroscopy for monitoring the quality of sausages, since principal component analysis and factorial discriminant analysis (applied to fluorescence spectra allowed to discriminate between samples according to the level of clove addition (97.22% of correct classification).

Combined transcriptome and metabolome analyses reveal the effects of selenium on the growth and quality of Lilium lancifolium

Lilium lancifolium Thunb (L. lancifolium) is an important medicinal and edible plant with outstanding functionality for selenium (Se) biofortification. However, the molecular response of L. lancifolium to exogenous Se has not been fully elucidated. In this study, the effects of different levels of Se on L. lancifolium growth and quality were explored by transcriptome, metabolome and biochemical analyses. The results showed that the total Se and organic Se content in L. lancifolium bulbs increased with increasing Se dosage (0–8.0 mmol/L). Moreover, Se stimulated the growth of L. lancifolium at low level (2.0 mmol/L) but showed an inhibitory effect at high levels (≥4.0 mmol/L). Metabolomic and biochemical analyses revealed that the bulb weight and the content of amino acid, soluble sugar, and soluble protein were significantly increased in the 2.0 mmol/L Se treatment compared with those in the control (0 mmol/L Se). Transcriptome and metabolome analyses revealed that the significant upregulation of the GPD1, GPAT and ADPRM genes promoted glycerophospholipid accumulation. Additionally, the significantly upregulated glyA and downregulated asnB, nadB, thrA and SAT genes coordinate to the regulation of amino acid biosynthesis. The significantly upregulated SUS, bgl B, BAM, and SGA1 genes were involved in soluble sugar accumulation under Se treatment. In summary, this study identified the optimal Se concentration (2.0 mmol/L), which significantly improved the growth and nutritional quality of L. lancifolium and contributed to understanding the combined effects of Se treatment on the expression of genes and the accumulation of metabolites in L. lancifolium bulbs.

Technological characteristics of whole wheat bread: effects of wheat varieties, sourdough treatments and sourdough levels

AbstractSourdough bread has gained interest with the increasing demand of consumers for more natural, delicious and healthy foods. Also, consumption of whole grain flour is increasing due to the bioactive compounds it contains. This study aimed to investigate the effects of wheat variety (Tosunbey, Kenanbey, İkizce-96, Bezostaja-1), sourdough treatment [Spontaneous fermentation (SP), Lactiplantibacillus plantarum (LP), Fructilactobacillus sanfranciscensis (LS)] and sourdough level (0–10–20–30%) on the technological characteristics of whole wheat bread. The investigated factors had significant effects on pH, total titratable acidity, specific volume, color and textural parameters. The increasing levels of sourdough decreased the specific volume of whole wheat bread and increased the crumb hardness. The whole wheat sourdough breads produced with LP and LS had lower specific volumes due to the acidity, but were more favorable in terms of smell compared to SP. The hardness and chewiness of the bread samples significantly increased with the three days of storage, while the cohesiveness and springiness decreased. Wheat varieties with higher protein content and Zeleny sedimentation value had better performance for whole wheat sourdough bread production. The study showed that sourdough with selected lactic starters (LP and LS) could be used at 10–20% levels in whole wheat bread formulations to have acceptable technological and sensory characteristics.

Effects of water extract from Nasturtium officinale R. Br. straw on growth and selenium uptake of peach seedlings

AbstractThe content of selenium (Se) in most horticultural crops is low. To improve Se uptake in fruit trees, we investigated the impact of water extract derived from Nasturtium officinale R. Br. straw on the growth and Se uptake of peach seedlings under Se‐enriched soil by a pot experiment. The water extract of N. officinale straw exhibited notable effects on various growth parameters and Se accumulation in peach seedlings, with the most significant outcomes observed at a 200‐fold dilution. Specifically, the extract led to substantial enhancements in biomass, photosynthetic pigment content, antioxidant enzyme activity, and soluble protein content in peach seedlings. Remarkably, the 200‐fold dilution of N. officinale straw extract resulted in a 60.78% increase in root biomass and a 31.26% increase in shoot biomass when compared to the control. Moreover, the water extract augmented the levels of total Se, inorganic Se, and organic Se, along with the activities of Se metabolism‐related enzymes in peach seedlings. Among various tested dilutions, the 300‐fold and 400‐fold dilutions of N. officinale straw extract exhibited the highest total Se contents in roots and shoots, respectively, indicating increments of 97.26% and 44.08% over their respective controls. Additionally, correlation and gray relational analyses unveiled significant associations between peroxidase activity, soluble protein content, chlorophyll a content, chlorophyll a/b ratio, and the total shoot Se content. In conclusion, the water extract of N. officinale straw holds substantial potential for promoting the growth and Se uptake in peach seedlings, with the best concentration of 300‐fold dilution.

Universality of phenotypic distributions in bacteria

Some phenotypic properties in bacteria exhibit universal statistics, with distributions collapsing under scaling. The extent and origins of such universality are not well understood. Using phenomenological modeling of growth and division, we identify compound “shape factors” that describe the distributions throughout a large set of single-cell data. We find that the emergence of universal distributions is associated with the robustness of shape factors across conditions, explaining the universality of cell size and highly expressed protein content and the nonuniversality of times between consecutive divisions. A wide range of experimental data sets support our theory quantitatively. Published by the American Physical Society 2024

Gluten-free foods are expensive and nutritionally imbalanced than their gluten-containing counterparts.

Nutritional quality of gluten-free (GF) food products is very important, as patients with celiac disease consume these products for lifelong. There is paucity of data on the nutritional content and cost of GF food products compared with their gluten-containing (GC) counterparts from India (Asia). After a detailed market survey, packaged and labeled GF food products (n=485) and their packaged GC counterparts (n=790) from the supermarkets of Delhi (India) and e-commerce websites were included. Nutritional content and cost/100 g food (in US dollars) were calculated using the information on food label. Gluten-free food products were 232% (range: 118% to 376%) more expensive than their GC counterparts. Energy content of all GF food products was similar to their GC counterparts, except cereal-based snacks (GF: 445 kcal vs. GC: 510 kcal, p<0.001). The protein content was significantly lower in GF pasta and macaroni products (single-grain: GF: 6.5 g vs. GC:11. 5 g, p-0.002; multigrain: GF:7.6 g vs. GC:11.5 g, p-0.027), cereal flours (single-grain: GF: 7.6 g vs. GC: 12.3 g, p<0.001; multigrain: GF:10.9 g vs. GC: 14.1 g, p-0.009) and nutritional bars (GF: 21.81 g vs. GC:26 g, p-0.028) than their GC counterparts. Similarly, the dietary-fiber content of GF pasta and macaroni products, cereal flours, cereal premix and nutritional bars of GF foods was significantly lower than their GC counterparts. Gluten-free bread and confectionary items, biscuits and cookies and snacks had higher total fats and trans-fat content than their GC counterparts. Gluten-free cereal-based snacks had higher sodium content than their GC counterparts (GF: 820 mg vs. GC:670 mg; p<0.001). GF foods are significantly more expensive, contain less protein and dietary fiber and higher fat, trans-fat and sodium than their GC counterparts. Strategies must be developed to reduce the cost and improve the nutritional profile of GF foods.

A Review of Factors Affecting Pod Shattering in Soybean (Glycine max)

Soybean is an important crop in the world cultivated for its oil and protein content. It is a significant component of the small holder cropping system and has the potential to become a major crop produced in Africa. However, its productivity is hampered by a number of biotic and abiotic factors. Among the important biotic factors affecting the yield of soybean is pod shattering. Pod shattering is the opening of mature pods along the dorsal or ventral sutures (located along the length of the pod) when the crop matures or during harvesting resulting in seed dispersal. It is a quantitative trait that is influenced by one major gene and a few minor genes and is also highly heritable. It can cause yield losses of up to100%. Apart from causing yield losses, pod shattering may pose a challenge to the crop rotations in the following seasons as seeds from shattered pods tend to emerge as volunteer weeds. There are a number of factors that are linked to pod shattering. An overview of the morphological, anatomical, environmental and genetic aspects associated with pod shattering in soybean is discussed in this review. Understanding all the factors underlying pod shattering in depth is key in breeding soybean varieties that delay to shatter. This can help breeders in knowing which approach to take in breeding for soybeans with pods that delay to shatter. Breeding strategies can focus on manipulating morphological, biochemical and anatomical traits.