A new variant of antimetabolic protein, arcelin from an Indian bean, Lablab purpureus (Linn.) and its effect on the stored product pest, Callosobruchus maculatus.

Abstract:

:The anti-metabolic or insecticidal gene, arcelin (Arl) was isolated, cloned and sequenced using sequence specific degenerate primers from the seeds of Lablab purpureus collected from the Western Ghats, Tamil Nadu, India. The L. purpureus arcelin nucleotide sequence was homologous to Arl-3 and Arl-4 alleles from Phaseolus spp. The protein it encodes has 70% amino acid identity with the amino acid sequences of Arl-3I, Arl-3III, Arl-4 precursor, Arl-4 and Arl-4I. The partially purified arcelin from the seeds of L. purpureus using an artificial diet confirmed the complete retardation of development of the stored product pest Callosobruchus maculatus at 0.2% w/w arcelin-incorporated artificial seeds.

journal_name

Food Chem

journal_title

Food chemistry

authors

Janarthanan S,Sakthivelkumar S,Veeramani V,Radhika D,Muthukrishanan S

doi

10.1016/j.foodchem.2012.06.129

subject

Has Abstract

pub_date

2012-12-15 00:00:00

pages

2839-44

issue

4

eissn

0308-8146

issn

1873-7072

pii

S0308-8146(12)01200-9

journal_volume

135

pub_type

杂志文章
  • Linseed oil presents different patterns of oxidation in real-time and accelerated aging assays.

    abstract::This study aimed at verifying if the hypothesis that one day at 60°C is equivalent to one month at 20°C could be confirmed during linseed oil aging for 6months at 20°C and 6days at 60°C using the "Schaal oven stability test". Tests were conducted with linseed oil supplemented or not with myricetin or butyl-hydroxytolu...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2016.04.010

    authors: Douny C,Razanakolona R,Ribonnet L,Milet J,Baeten V,Rogez H,Scippo ML,Larondelle Y

    更新日期:2016-10-01 00:00:00

  • Attributes of lipid oxidation due to bovine myoglobin, hemoglobin and hemolysate.

    abstract::Bovine hemolysate was purified by size exclusion chromatography, and one high molecular weight protein was detected relative to the hemoglobin (Hb) fraction. Purified Hb promoted lipid oxidation in washed muscle slightly but significantly better than hemolysate, which may have been due to the absence of catalase and p...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.04.182

    authors: Yin J,Zhang W,Richards MP

    更新日期:2017-11-01 00:00:00

  • Aroma profile of Garnacha Tintorera-based sweet wines by chromatographic and sensorial analyses.

    abstract::The aroma profiles obtained of three Garnacha Tintorera-based wines were studied: a base wine, a naturally sweet wine, and a mixture of naturally sweet wine with other sweet wine obtained by fortification with spirits. The aroma fingerprint was traced by GC-MS analysis of volatile compounds and by sensorial analysis o...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2012.03.105

    authors: Noguerol-Pato R,González-Álvarez M,González-Barreiro C,Cancho-Grande B,Simal-Gándara J

    更新日期:2012-10-15 00:00:00

  • Functional and in vitro gastric digestibility of the whey protein hydrogel loaded with nanostructured lipid carriers and gelled via citric acid-mediated crosslinking.

    abstract::Nanostructured lipid carriers (NLCs) with mean size of 347nm were fabricated and added into a heat-denatured whey protein solution. The subsequent crosslinking of proteins by citric acid or CaCl2 resulted in the formation of cold-set hydrogels. Fourier transform infrared spectroscopy (FTIR) proposed formation of more ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.05.077

    authors: Hashemi B,Madadlou A,Salami M

    更新日期:2017-12-15 00:00:00

  • Innovative pH sensors developed from ultrafine fibers containing açaí (Euterpe oleracea) extract.

    abstract::This work describes the development of ultrafine fibers with açaí (Euterpe oleracea Mart.) extract (AE) for use as pH sensors with potential applications in the food industry. The fibers were produced by electrospinning with polymeric solutions composed of 7% (w v-1) polycaprolactone, 2% (w v-1) polyethylene oxide and...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.05.059

    authors: Silva CKD,Mastrantonio DJDS,Costa JAV,Morais MG

    更新日期:2019-10-01 00:00:00

  • An acidic polysaccharide from Ziziphus Jujuba cv. Muzao: Purification and structural characterization.

    abstract::A novel acidic polysaccharide fraction (PZMP2-2) was isolated from Ziziphus Jujuba cv. Muzao fruit via hot water extraction and purified by DEAE-Sepharose FF and Sephacryl S-300 column chromatography. PZMP2-2 consisted of rhamnose, arabinose, xylose, galactose, and galacturonic acid in a ratio of 1.18: 5.23: 0.22: 2.6...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2018.09.037

    authors: Ji X,Zhang F,Zhang R,Liu F,Peng Q,Wang M

    更新日期:2019-02-15 00:00:00

  • An alkaline dissolution-based method using tetramethylammonium hydroxide for metals determination in cow milk samples.

    abstract::This study approaches the development of a method for the determination of Ca, Mg, Zn, and Fe in liquid and powdered cow milk. The method is based on sample dissolution assisted by ultrasound energy in tetramethylammonium hydroxide (TMAH) media and determination by flame atomic absorption spectrometry (FAAS). Central ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.127559

    authors: Dos Santos Alves JP,da Mata Cerqueira UMF,Novaes CG,Barreto JA,Dos Santos Trindade J,Araújo SA,Bezerra MA

    更新日期:2021-01-01 00:00:00

  • Use of grape seeds to reduce haze formation in white wines.

    abstract::Grape pathogenesis-related (PR) proteins in white wine can induce haze and hinder the sale of the product. Bentonite is used to remove proteins and "heat-stabilise" wine however it is non-selective and can reduce wine quality. Grape seed powder (GSP) has previously been shown to remove PR proteins and reduce haze form...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.128250

    authors: Romanini E,McRae JM,Bilogrevic E,Colangelo D,Gabrielli M,Lambri M

    更新日期:2021-03-30 00:00:00

  • Action of phytosterols on thermally induced trans fatty acids in peanut oil.

    abstract::The effects of six phytosterols on thermally induced trans fatty acids (TFAs) in peanut oil were investigated. Peanut oil, triolein, trilinolein and trilinolenin heated at 180 °C for 12 and 24 h with or without phytosterols were analyzed by GC-FID. The atomic net charge distribution, frontier molecular orbital energy ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.128637

    authors: Guo Q,Li T,Qu Y,Wang X,Liu L,Liu H,Wang Q

    更新日期:2021-05-15 00:00:00

  • Effects of electron beam irradiation on physicochemical properties of corn flour and improvement of the gelatinization inhibition.

    abstract::The properties and viscosity-reduction mechanism of corn flour irradiated by electron beam have not been understood properly. Here, we investigate the effects of electron beam irradiation (EBI) on the gelatinization and physicochemical properties of corn flour irradiated by 0-5.40kGy of electron beam. The total starch...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.04.152

    authors: Xue P,Zhao Y,Wen C,Cheng S,Lin S

    更新日期:2017-10-15 00:00:00

  • Antioxidative effect of purple corn extracts during storage of mayonnaise.

    abstract::Anthocyanin is a powerful natural antioxidant. Purple corn husk is rich in anthocyanin. In this paper the antioxidative effect of anthocyanin-rich purple corn husk extract (PCHE) in mayonnaise during storage was studied. The antioxidative effect of the mayonnaise containing PCHE was evaluated by measuring peroxide val...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2013.11.152

    authors: Li CY,Kim HW,Li H,Lee DC,Rhee HI

    更新日期:2014-01-01 00:00:00

  • Firming of fruit tissues by vacuum-infusion of pectin methylesterase: Visualisation of enzyme action.

    abstract::Apple pieces were vacuum-impregnated with either a pectin methylesterase (PME) and calcium solution or with water prior to pasteurization. Pasteurized apple pieces impregnated with PME and calcium showed a significantly higher firmness. Moreover, solid state (13)C NMR spectroscopy of apple cell wall residues revealed ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2007.12.050

    authors: Guillemin A,Guillon F,Degraeve P,Rondeau C,Devaux MF,Huber F,Badel E,Saurel R,Lahaye M

    更新日期:2008-07-15 00:00:00

  • Pomegranate peel and peel extracts: chemistry and food features.

    abstract::The present review focuses on the nutritional, functional and anti-infective properties of pomegranate (Punica granatum L.) peel (PoP) and peel extract (PoPx) and on their applications as food additives, functional food ingredients or biologically active components in nutraceutical preparations. Due to their well-know...

    journal_title:Food chemistry

    pub_type: 杂志文章,评审

    doi:10.1016/j.foodchem.2014.11.035

    authors: Akhtar S,Ismail T,Fraternale D,Sestili P

    更新日期:2015-05-01 00:00:00

  • Polar constituents, protection against reactive oxygen species, and nutritional value of Chinese artichoke (Stachys affinis Bunge).

    abstract::In the present work, we studied the chemical composition of Chinese artichoke (S. affinis tubers) by analyzing its polar constituents and its macro- and micro- nutrients. A total of nine compounds were isolated from the tuber ethanolic extract and structurally elucidated by Nuclear Magnetic Resonance (NMR) spectroscop...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2016.10.096

    authors: Venditti A,Frezza C,Celona D,Bianco A,Serafini M,Cianfaglione K,Fiorini D,Ferraro S,Maggi F,Lizzi AR,Celenza G

    更新日期:2017-04-15 00:00:00

  • Effect of roasting conditions on the formation and kinetics of furan in various nuts.

    abstract::In this study, the effect of roasting on the formation of furan in nuts was investigated. Nut samples were roasted at 150-200 °C for 5-25 min. As the roasting temperature and roasting time increased, the levels of furan in the nuts increased up to 348 ng/g. The concentration of furan was 2.76-224, 0.71-69.0, 1.46-348,...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.127338

    authors: Cha CY,Lee KG

    更新日期:2020-11-30 00:00:00

  • Changes in the fatty acid composition in bitter Lupinus species depend on the debittering process.

    abstract::The evaluation of changes in the fatty acid composition in Lupinus species after the debittering process is crucial to determine their nutritional implications. The aim of this study was to evaluate changes in the fatty acid composition in Lupinus albus and L. mutabilis after the debittering process. Lupinus species s...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2018.04.118

    authors: Curti CA,Curti RN,Bonini N,Ramón AN

    更新日期:2018-10-15 00:00:00

  • Effect of parboiling on decortication yield of millet grains and phenolic acids and in vitro digestibility of selected millet products.

    abstract::Parboiling is a common method used in rice processing to improve milling yield and physicochemical properties. The current study evaluates parboiling as a pre-treatment step in millet decortication and its impact on phenolic profile and in vitro digestibility of two traditional millet products, steam-cooked couscous a...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2018.09.010

    authors: Bora P,Ragaee S,Marcone M

    更新日期:2019-02-15 00:00:00

  • Approaches to understanding the contribution of anthocyanins to the antioxidant capacity of pasteurized pomegranate juices.

    abstract::Influence of processing and storage conditions on anthocyanin stability and antioxidant activity of clarified and cloudy juices from arils of the 'Mollar' pomegranate variety was studied. Clarification process reduced the content of total monomeric and individual anthocyanins, and increased the antioxidant activity of...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2013.05.015

    authors: Vegara S,Mena P,Martí N,Saura D,Valero M

    更新日期:2013-12-01 00:00:00

  • Useful tissues in cabbage head for freshness evaluation with visible and near infrared spectroscopy.

    abstract::To determine which cabbage head tissues are useful for evaluating freshness using spectroscopic technology, we stored wrapped and unwrapped cabbage heads for up to 30 d, and measured visible and near infrared spectra (420-2500 nm) of the 1st-10th leaf layers and cores. We found that spectral changes in leaves were aff...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.128058

    authors: Nakajima S,Genkawa T,Miyamoto A,Ikehata A

    更新日期:2021-03-01 00:00:00

  • Determination of starting materials, intermediates, and subsidiary colors in the color additive Food Red No. 106 (Sulforhodamine B) using high-performance liquid chromatography.

    abstract::The main subsidiary color of structure in Food Red No. 106 (R106) was identified to be a desethyl derivative (R106-SubA). High-performance liquid chromatography (HPLC) was performed for the quantitative determination of benzaldehyde-2,4-disulfonic acid, N,N-diethyl-m-aminophenol, leuco acid, pyrone acid, R106-SubA, et...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.05.084

    authors: Tatebe C,Ohtsuki T,Fujita T,Nishiyama K,Itoh S,Sugimoto N,Kubota H,Tada A,Sato K,Akiyama H

    更新日期:2017-12-15 00:00:00

  • Characterization of Spanish ciders by means of chemical and olfactometric profiles and chemometrics.

    abstract::A comparative study of the aroma (volatile composition and olfactometric profiles) of Asturian and Basque still ciders in two maturation stages was conducted. Among the major volatile compounds, amyl alcohols, ethyl lactate and ethyl acetate were quantitatively relevant in all of the ciders studied. The minor fraction...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2016.06.063

    authors: Picinelli Lobo A,Antón-Díaz MJ,Mangas Alonso JJ,Suárez Valles B

    更新日期:2016-12-15 00:00:00

  • Oxygenated heterocyclic compounds to differentiate Citrus spp. essential oils through metabolomic strategies.

    abstract::This study aimed to characterise and discriminate 44 authenticated commercial samples of citrus essential oils (EO) from seven species (bergamot, lemon, bigarade, orange, mandarin, grapefruit, lime) by analysing the non-volatile oxygenated heterocyclic compounds (OHC) by UHPLC/TOF-HRMS, multivariate data analysis (PCA...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2016.03.057

    authors: Masson J,Liberto E,Beolor JC,Brevard H,Bicchi C,Rubiolo P

    更新日期:2016-09-01 00:00:00

  • Determination of some metal ions in various meat and baby food samples by atomic spectrometry.

    abstract::In this paper, we report a simple and rapid solid phase extraction system for the separation/preconcentration and determination of Cd(II), Co(II), Cu(II), Fe(III), Cr(III), Pb(II), and Zn(II) ions by flame atomic absorption spectrometry (FAAS). This method is based upon the retention of metal ions on a column packed w...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2015.10.093

    authors: Daşbaşı T,Saçmacı Ş,Ülgen A,Kartal Ş

    更新日期:2016-04-15 00:00:00

  • Comparative proteomic analysis of two clam species: Chamelea gallina and Tapes philippinarum.

    abstract::Clams have long been a fisheries and aquaculture sector of great importance in Italy, the main resource of fisheries is the Chamelea gallina of indigenous origin, whereas clams breeding is supported almost entirely by the Tapes philippinarum, a species of Indo-Pacific origin. Bivalve molluscs quality depends mainly on...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2016.09.150

    authors: Vincenzetti S,Felici A,Ciarrocchi G,Pucciarelli S,Ricciutelli M,Ariani A,Polzonetti V,Polidori P

    更新日期:2017-03-15 00:00:00

  • Formation of polymeric pigments in red wines through sequential fermentation of flavanol-enriched musts with non-Saccharomyces yeasts.

    abstract::Non-Saccharomyces yeasts may contribute to enrich wine aroma while promoting the formation of stable pigments. Yeast metabolites such as acetaldehyde and pyruvate participate in the formation of stable pigments during fermentation and wine aging. This work evaluated the formation of polymeric pigments in red musts add...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.07.037

    authors: Escott C,Del Fresno JM,Loira I,Morata A,Tesfaye W,González MDC,Suárez-Lepe JA

    更新日期:2018-01-15 00:00:00

  • Determination of phenolic acid profiles by HPLC-MS in vegetables commonly consumed in China.

    abstract::This study aimed to establish a precise HPLC-MS approach to determine the concentrations and distribution of major phenolic acids in six categories of vegetables that are commonly consumed in China. We detected 17 phenolic acids within 15 min under optimized conditions. The method showed detection limits varying from ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2018.10.074

    authors: Zhang L,Li Y,Liang Y,Liang K,Zhang F,Xu T,Wang M,Song H,Liu X,Lu B

    更新日期:2019-03-15 00:00:00

  • Antioxidant activity of fractions from oregano essential oils obtained by molecular distillation.

    abstract::The objective of this study was to determine the antioxidant activity of fractions separated from oregano essential oil by short-path molecular distillation. Two residue (R1 and R2) and two distillate (D1 and D2) fractions were prepared by molecular distillation. The major components were: carvacrol, terpinen-4-ol and...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2014.01.087

    authors: Olmedo R,Nepote V,Grosso NR

    更新日期:2014-08-01 00:00:00

  • Caffeic acid assists microwave heating to inhibit the formation of mutagenic and carcinogenic PhIP.

    abstract::The inhibitory effect of caffeic acid on the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b] pyridine (PhIP) was investigated in chemical model systems under microwave heating (MW). A mechanistic study was subsequently carried out to identify the inhibitory mechanism. The results showed that both for conductive h...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.126447

    authors: Zhang N,Chen Y,Zhao Y,Fan D,Li L,Yan B,Tao G,Zhao J,Zhang H,Wang M

    更新日期:2020-07-01 00:00:00

  • Anti-influenza A virus effects of fructan from Welsh onion (Allium fistulosum L.).

    abstract::A fructan that acts as an anti-influenza A virus substance was isolated from hot water extract of the green leafy part of a Welsh onion (Allium fistulosum L.). The structure of the fructan was characterised and elucidated by chemical and spectroscopic analyses. The fructan was composed of terminal (21.0%) and 2,1-link...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2012.04.016

    authors: Lee JB,Miyake S,Umetsu R,Hayashi K,Chijimatsu T,Hayashi T

    更新日期:2012-10-15 00:00:00

  • Polyamidoamine dendrimers as off-column binding agent and in-column pseudostationary phase for efficient and sensitive capillary electrophoretic analysis of fluoroquinolones in chicken muscles.

    abstract::A capillary electrophoresis method based on polyamidoamine dendrimers has been developed for quick and sensitive detection of moxifloxacin, gatifloxacin, lomefloxacin, enoxacin, ofloxacin and pazufloxacin. Increasing buffer alkalinity led to enhanced sensitivity, whereas the polyamidoamine-fluoroquinolone interactions...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2014.02.070

    authors: Tian J,Hu J,Yang F,Tang T,Guo J,Qin W

    更新日期:2014-08-15 00:00:00