Abstract:
:Identification of transgenic sequences in an unknown genetically modified (GM) papaya (Carica papaya L.) by whole genome sequence analysis was demonstrated. Whole genome sequence data were generated for a GM-positive fresh papaya fruit commodity detected in monitoring using real-time polymerase chain reaction (PCR). The sequences obtained were mapped against an open database for papaya genome sequence. Transgenic construct- and event-specific sequences were identified as a GM papaya developed to resist infection from a Papaya ringspot virus. Based on the transgenic sequences, a specific real-time PCR detection method for GM papaya applicable to various food commodities was developed. Whole genome sequence analysis enabled identifying unknown transgenic construct- and event-specific sequences in GM papaya and development of a reliable method for detecting them in papaya food commodities.
journal_name
Food Chemjournal_title
Food chemistryauthors
Nakamura K,Kondo K,Akiyama H,Ishigaki T,Noguchi A,Katsumata H,Takasaki K,Futo S,Sakata K,Fukuda N,Mano J,Kitta K,Tanaka H,Akashi R,Nishimaki-Mogami Tdoi
10.1016/j.foodchem.2016.02.157subject
Has Abstractpub_date
2016-08-15 00:00:00pages
272-9eissn
0308-8146issn
1873-7072pii
S0308-8146(16)30335-1journal_volume
205pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract::Peanut proteins conarachin II, conarachin I and arachin were found to behave as highly selective fluorescence sensors for periodate amongst a set of different anions. The interactions of the proteins with periodate were also confirmed by other spectral methods and enzyme linked immunosorbent assay (ELISA). The results...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2015.11.039
更新日期:2016-04-15 00:00:00
abstract::Polyethylene glycol (PEG) is widely used in the polymer-salt systems. However, the low polarity of the PEG-rich phase limits the application of aqueous biphasic systems (ABS). To overcome this disadvantage, a small quantity of ionic liquid (IL) was used as an adjuvant in ABS to enlarge the polarity range. Therefore, a...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.10.110
更新日期:2018-04-15 00:00:00
abstract::The seaweed Cystoseira trinodis was fermented by different fungi prior to extraction of fucoidan and alginate to enhance their antioxidative potential. All the investigated fungi were able to produce fucoidanase (1.05-3.41 U/ml) and alginate lyase (7.27-18.59 U/mL). Different fungal species induced a reduction in the ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.07.026
更新日期:2018-12-15 00:00:00
abstract::Goji berries, traditionally used in Chinese medicine, are nowadays gaining popularity in the Western world. Efforts are made to enlarge the offer of goji containing foods. In this study, goji berries were added to ale type beer at different stages of the production process in order to develop a beverage with desirable...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.01.047
更新日期:2017-07-01 00:00:00
abstract::Aerial surfaces of plants are covered by a waxy cuticle protecting plants from excessive water loss and UV light. In the present study, composition and morphology of cuticular waxes of northern wild berry species bilberry (Vaccinium myrtillus L.), lingonberry (V. vitis-idaea L.), bog bilberry (V. uliginosum L.) and cr...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.05.134
更新日期:2019-10-15 00:00:00
abstract::A methodology to develop systematic plans for food sampling was proposed. Long life whole and skimmed milk, and sunflower oil were selected to validate the methodology in Argentina. Fatty acid profile in all foods, proximal composition, and calcium's content in milk were determined with AOAC methods. The number of sam...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2015.03.083
更新日期:2016-02-15 00:00:00
abstract::This research aims to clarify the interactions that occur in a food model system consisting of glucose, asparagine and chitosans. Low molecular weight chitosan exerted a potent inhibitory effect (46.8%) on acrylamide and Maillard reaction products (MRPs) (>52.6%), respectively. Compared to a previous study conducted u...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.09.119
更新日期:2018-03-15 00:00:00
abstract::The present work provides information regarding the statistical relationships among the palynological characteristics, sugars (fructose, glucose, sucrose, melezitose and maltose), moisture content and sugar ratios (F+G, F/G and G/W) of 136 different honey types (including bramble, chestnut, eucalyptus, heather, acacia...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.10.097
更新日期:2014-04-15 00:00:00
abstract::In this study, black chokeberry concentrate was added (5% w/v) to lemon juice, since previous reports suggested potential health benefits of this blend. The phytochemical composition, antioxidant capacity (scavenging of DPPH, superoxide and hydroxyl radicals, and hypochlorous acid), and inhibitory activity against cho...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.04.010
更新日期:2012-10-15 00:00:00
abstract::Microwave-assisted aqueous enzymatic extraction (MAAEE) of pumpkin seed oil was performed in this study. An enzyme cocktail comprised of cellulase, pectinase and proteinase (w/w/w) was found to be the most effective in releasing oils. The highest oil recovery of 64.17% was achieved under optimal conditions of enzyme c...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.09.079
更新日期:2014-03-15 00:00:00
abstract::This study reports the blending at different levels (25, 30, 35, 40 and 45%) of Perilla seed oil (PO) with extra virgin olive oil (EVOO). Pure oils and blends were evaluated in terms of free acidity, peroxide value, fatty acid composition, sterols, tocopherols and biophenols content, oxidation stability, sensory accep...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.02.063
更新日期:2019-07-15 00:00:00
abstract::Exogenous melatonin application at 0, 1, 10, 100, and 1000 µM retarded cap browning of button mushrooms (Agaricus bisporus) by 78.35, 31.40, 30.91, 27.17, and 32.50 %, respectively.Mushrooms treated with 100 µM melatonin also had lower weight loss and higher firmness. During the first 5 days of storage at 4 °C, higher...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2021.129074
更新日期:2021-01-19 00:00:00
abstract::Alpha-amylase/trypsin bi-functional inhibitors (ATIs) are non-gluten protein components of wheat and other cereals that can hypersensitise the human gastrointestinal tract, eventually causing enteropathies in predisposed individuals. These inhibitory proteins can act both directly by targeting specific pro-inflammator...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.07.020
更新日期:2016-12-15 00:00:00
abstract::A combination of switchable-hydrophilicity liquid-liquid microextraction prior to magnetic nanoparticle-based dispersive solid-phase microextraction is proposed for the determination of erythrosine using UV/Vis spectrophotometry at 520 nm. Under optimum conditions (i.e., 1.0 mL octylamine as the extraction solvent, 1....
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2021.129053
更新日期:2021-01-14 00:00:00
abstract::Fish roes are considered as nutritionally valuable for their high content of essential fatty acids and amino acids. However, roe lipids undergo considerable extent of oxidation during processing and storage, imparting objectionable bitter taste and rancid flavour to roe products. Hence, the objective of the study was ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.10.116
更新日期:2017-04-15 00:00:00
abstract::In this work, a method has been applied and validated for the determination of a group of 35 multiclass pesticides in the minor tropical fruits rose apple/pomarrosa (Syzygium malaccense), starfruit/carambola (Averrhoa carambola), yoyomo (Spondias purpurea) and papayuela (Vasconcellea pubescens) cultivated and exported...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.12.045
更新日期:2019-05-15 00:00:00
abstract::In this study, variations in basic chemical constitutes, organic acids (OAs), free amino acids (FAAs) and free fatty acids (FFAs) during ripening of raw sheep's milk Tulum cheeses in goat's skin bag (GST) or plastic barrel (PBT) were investigated. Ripening in goat's skin caused the differences in chemical compositions...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.01.190
更新日期:2019-07-15 00:00:00
abstract::Dipeptidyl peptidase (DPP)-IV inhibitory peptides were purified and identified from an aqueous Palmaria palmata protein extract hydrolysed with Corolase PP. The hydrolysate was fractionated by solid phase extraction (SPE) using a C18 matrix followed by semi-preparative reverse phase-high performance liquid chromatogra...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.09.083
更新日期:2015-04-01 00:00:00
abstract::The aim of this study was to extract benzyl isothiocyanate (BITC) from green papaya by distillation apparatus without using organic solvents, and to improve the stability of BITC in aqueous solution. The distillation of mashed green papaya successfully yielded BITC as a water solution with more than 80% purity with go...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.125118
更新日期:2019-11-30 00:00:00
abstract::This study was carried out to investigate the potential fermentation properties of juçara pulp, using pH-controlled anaerobic batch cultures reflective of the distal region of the human large intestine. Effects upon major groups of the microbiota were monitored over 24h incubations by fluorescence in situ hybridisatio...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2015.09.048
更新日期:2016-04-01 00:00:00
abstract::Evolutions of phenolic contents and antioxidant activities during solid-state fermentation (SSF) of plum pomaces (from the juice industry) and brandy distillery wastes with Aspergillus niger and Rhizopus oligosporus were investigated. The effect of fermentation time on the oil content and major lipid classes in the pl...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.04.016
更新日期:2016-10-15 00:00:00
abstract::This work seeks to understand the kinetics of O2 and SO2 consumption of air-saturated red wine as a function of its chemical composition, and to describe the chemical changes suffered during the process in relation to the kinetics. Oxygen Consumption Rates (OCRs) are faster with higher copper and epigallocatechin cont...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.08.090
更新日期:2018-02-15 00:00:00
abstract::There is an increasing demand for healthier foodstuff containing specific compounds such as Polyunsaturated Fatty Acids (PUFAs). In the case of PUFAs, protection against oxidative degradation is challengeable and microencapsulation emerges as an alternative. Mayonnaises containing microencapsulated oils could be a sou...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.09.015
更新日期:2019-02-15 00:00:00
abstract::The omega-3-fatty acid, docosahexaenoic acid (DHA) 22:6 n-3, is an important food component for the visual and brain development of infants. In this study two approaches have been explored for the encapsulation of DHA in the pH dependant polymer hydroxyl-propyl-methyl-cellulose-acetate-succinate (HPMCAS). In the first...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.01.121
更新日期:2019-07-15 00:00:00
abstract::Sunflower oil-in-water Pickering emulsions were fabricated using octenyl succinic anhydride (OSA) modified starch particles and small molecular surfactants (e.g., SDS, CTAB and Tween 20) as stabilizers. Emulsions were characterized for physical stabilities by cream volume, droplet size distribution and microstructure....
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.125391
更新日期:2020-01-15 00:00:00
abstract::To determine anti-inflammatory effects of pigments from red cabbage, red cabbage (Brassica oleracea L. var.) juice was prepared, characterized by UV-vis absorption spectra, partially purified by Sephadex LH-20 column, analyzed by HPLC, and administered to lipopolysaccharide (LPS)-stimulated murine splenocyte cultures....
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2008.01.039
更新日期:2008-08-15 00:00:00
abstract::The effects of hydroxycinnamic acids such as cinnamic acid (CNA), p-coumaric acid(CMA), caffeic acid (CFA), and chlorogenic acid (CGA) on the reduction of furan in canned-coffee model systems (CCMS) containing α-dicarbonyls [glyoxal (GO) or methylglyoxal (MGO)] were investigated. The concentration of furan in CCMS con...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.126085
更新日期:2020-05-15 00:00:00
abstract::The aim of this study was to analyse the effect of heat treatment parameters on liquid whole egg (LWE) proteins by using ultraviolet-visible (UV-VIS) spectroscopy and capillary electrophoresis (CE). Heat treatment (at 60-68°C for 1-5min) was applied to LWE. Treated LWE was centrifuged and supernatant was taken for mea...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.08.050
更新日期:2017-02-01 00:00:00
abstract::This study investigated the effect of, and interactions between, US Brown Swiss (BS) genetics and season on milk yield, basic composition and fatty acid profiles, from cows on low-input farms in Switzerland. Milk samples (n = 1,976) were collected from 1,220 crossbreed cows with differing proportions of BS, Braunvieh ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.01.077
更新日期:2018-06-15 00:00:00
abstract::A new sensitive and low cost flow injection method that combines acid extraction, preconcentration and flame atomic absorption spectrometric determination of nickel in food samples at μg/g levels is described. The dynamic acid extraction step was carried out by using a continuous ultrasound-assisted extraction system....
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2007.11.019
更新日期:2008-05-15 00:00:00