LIVIVO - Das Suchportal für Lebenswissenschaften

switch to English language
Zurück zur letzten Suche Suchhistorie
Erweiterte Suche

Ihre letzten Suchen

  1. AU="Ozuna, César"
  2. AU="Vázquez-Carrera, Manuel"
  3. AU="Tanner, Rikki M"
  4. AU="Daniel H Miller"
  5. AU="Madec, Jean-Yves"
  6. AU=Rahimi Mitra

Suchergebnis

Treffer 1 - 10 von insgesamt 31

Suchoptionen

  1. Artikel: Effect of Acid Marination Assisted by Power Ultrasound on the Quality of Rabbit Meat

    GOMEZ SALAZAR, JULIAN ANDRES / OCHOA MONTES, DIANA ANGÉLICA / Ozuna, Cesar / Sosa-Morales, Maria Elena

    Journal of food quality, 2018:5754930

    2018  

    Abstract: The consumption of rabbit meat is scarce in Mexico, despite its good taste and high protein content. Acid marination may be an option to introduce this meat into new markets and add value to this food. The use of ultrasound has been reported as an ... ...

    Abstract The consumption of rabbit meat is scarce in Mexico, despite its good taste and high protein content. Acid marination may be an option to introduce this meat into new markets and add value to this food. The use of ultrasound has been reported as an accelerator in the impregnation process and improving the product quality. The objective of this study was to evaluate the effect of acid marination assisted by power ultrasound on quality of rabbit meat. Marinating solutions were prepared with 70, 140, or 200 g NaCl/L, 3 g NaNO2, and 1.5% citric acid. Rabbit meat slices were immersed in every solution in static and ultrasonic bath at 40 kHz and 110 W of output power. Marinating time, NaCl concentration in the marinating solution, and US application increased weight losses and meat hardness but reduced water content, WHC, and pH. The color parameters L* and a* increased with the NaCl concentration in marinating solution and with the ultrasound application. NaCl content increased in meat with increased marinating time, NaCl concentration in marinating solutions, and higher rate in ultrasonic treatment. Application of ultrasound has high potential to be employed in the marinating of rabbit meat samples, diminishing the immersion time, and maintaining the quality.
    Sprache Englisch
    Dokumenttyp Artikel
    Datenquelle Fachrepositorium Lebenswissenschaften

    Volltext online

    Zusatzmaterialien

    Kategorien

    Fernleihe an ZB MED

    Sie können sich den gewünschten Titel als lokale Nutzerin oder lokaler Nutzer von ZB MED direkt an den Standort Köln schicken lassen.

  2. Artikel: Agave syrup: An alternative to conventional sweeteners? A review of its current technological applications and health effects

    Ozuna, César / Franco-Robles, Elena

    Lebensmittel-Wissenschaft + Technologie. 2022 June 01, v. 162

    2022  

    Abstract: Agave syrup (AS) has recently gained popularity in the market for healthy, organic, functional, and diabetic foods. This trend is due to its natural origin and putative nutraceutical properties. However, the use of AS can be questioned regarding its ... ...

    Abstract Agave syrup (AS) has recently gained popularity in the market for healthy, organic, functional, and diabetic foods. This trend is due to its natural origin and putative nutraceutical properties. However, the use of AS can be questioned regarding its elevated fructose concentration and its adverse effects on human health, rendering it similar to high-fructose corn syrup. This critical review aims at providing a broad overview of recent scientific research related to AS applications in the food industry and its health effects in consumers. According to the reviewed information, the manufacturing process employed to obtain AS affects its physicochemical and functional properties; therefore, the process variables need to be properly controlled. In the food industry, AS has been used in the bakery, confectionery, and functional beverage industries, due to its favorable technological properties. Despite possessing a small amount of natural compounds with possible nutritional, prebiotic, and bioactive properties, AS contains high concentration of fructose with potentially serious adverse effects on human health. Therefore, the challenge for AS production consists in finding such AS compositions that would allow for reducing the health risks and adverse effects of fructose intake while preserving its technological properties for food product development and maximizing the content of bioactive compounds with potentially beneficial properties. Finally, there is a need for close collaboration between the scientific community and food industry professionals in AS research, product development, and innovation, to increase the knowledge regarding the technological profile of AS and its adverse health effects on the consumers compared to other sweeteners on the market.
    Schlagwörter agave syrup ; beverages ; fructose ; high fructose corn syrup ; human health ; markets ; prebiotics ; product development ; sweets
    Sprache Englisch
    Erscheinungsverlauf 2022-0601
    Erscheinungsort Elsevier Ltd
    Dokumenttyp Artikel
    ZDB-ID 241369-3
    ISSN 0460-1173 ; 0023-6438
    ISSN 0460-1173 ; 0023-6438
    DOI 10.1016/j.lwt.2022.113434
    Datenquelle NAL Katalog (AGRICOLA)

    Zusatzmaterialien

    Kategorien

    Verfügbar in ZB MED Bonn

    Z 2634: Hefte anzeigen

    Über subito bestellen

    Dieser Service ist kostenpflichtig (siehe Lieferbedingungen von subito). Bestellungen, die einen Artikel nebst Supplementary Material umfassen, werden grundsätzlich wie mehrfache Bestellungen bearbeitet. Gebühren fallen in diesen Fällen für jede einzelne Bestellung an.

    Fernleihe an ZB MED

    Sie können sich den gewünschten Titel als lokale Nutzerin oder lokaler Nutzer von ZB MED direkt an den Standort Köln schicken lassen.

  3. Artikel ; Online: Cooking methods determine chemical composition and functional properties of squash blossoms: A study of microstructural and bioaccessibility changes.

    Castañeda-Rodríguez, Rey / Quiles, Amparo / Hernando, Isabel / Ozuna, César

    Food research international (Ottawa, Ont.)

    2024  Band 180, Seite(n) 114095

    Abstract: This research aimed to evaluate the effect of different cooking methods (boiling, stir-frying, and steaming) on the microstructure, moisture, fat, protein, and glucose-derived carbohydrate contents, and the bioactive compounds (total carotenoids: CAR, ... ...

    Abstract This research aimed to evaluate the effect of different cooking methods (boiling, stir-frying, and steaming) on the microstructure, moisture, fat, protein, and glucose-derived carbohydrate contents, and the bioactive compounds (total carotenoids: CAR, total chlorophyll: CHLO, and total phenolic compounds: TPC) and antioxidant capacity (AC) of squash blossoms. Furthermore, we characterized polyphenolic compounds using HPLC and evaluated their bioaccessibility via in vitro digestions. Our results show that steaming and boiling do not affect moisture content. Only stir-frying decreased (p < 0.05) this parameter by 8 %. Additionally, the cooking methods increased (p < 0.05) protein and glucose-derived carbohydrate contents. All cooking methods changed the microstructure of the blossoms, probably due to the thermal and mechanical variations that result in moisture loss and degradation of cell wall components. As for the functional properties, boiling caused a greater loss of TPC (up to 96 %) and AC (up to 91 %). Stir-frying caused the greatest loss of CAR (up to 81 %) and CHLO (up to 84 %). The in vitro digestion assays showed changes in the bioaccessibility of CAR, CHLO, TPC, and AC in the cooked flowers compared to the fresh ones. Finally, kaempferol and gallic acid were the most resistant polyphenols to the cooking methods and in vitro digestion.
    Mesh-Begriff(e) Antioxidants/analysis ; Cooking/methods ; Carbohydrates ; Proteins ; Flowers/chemistry ; Glucose
    Chemische Substanzen Antioxidants ; Carbohydrates ; Proteins ; Glucose (IY9XDZ35W2)
    Sprache Englisch
    Erscheinungsdatum 2024-02-03
    Erscheinungsland Canada
    Dokumenttyp Journal Article
    ZDB-ID 1111695-x
    ISSN 1873-7145 ; 0963-9969
    ISSN (online) 1873-7145
    ISSN 0963-9969
    DOI 10.1016/j.foodres.2024.114095
    Datenquelle MEDical Literature Analysis and Retrieval System OnLINE

    Volltext online

    Zusatzmaterialien

    Kategorien

    Verfügbar in ZB MED Bonn

    Z 2972: Hefte anzeigen

    Über subito bestellen

    Dieser Service ist kostenpflichtig (siehe Lieferbedingungen von subito). Bestellungen, die einen Artikel nebst Supplementary Material umfassen, werden grundsätzlich wie mehrfache Bestellungen bearbeitet. Gebühren fallen in diesen Fällen für jede einzelne Bestellung an.

    Fernleihe an ZB MED

    Sie können sich den gewünschten Titel als lokale Nutzerin oder lokaler Nutzer von ZB MED direkt an den Standort Köln schicken lassen.

  4. Artikel ; Online: Volatile Organic Compounds: A Review of Their Current Applications as Pest Biocontrol and Disease Management

    Razo-Belman, Rosario / Ozuna, César

    Horticulturae. 2023 Mar. 28, v. 9, no. 4

    2023  

    Abstract: Sustainable agriculture is the most desired solution to ensure food security for the growing world population and to face climate change. Furthermore, sustainable agriculture seeks alternatives to harmful pesticides and chemical fertilizers. This review ... ...

    Abstract Sustainable agriculture is the most desired solution to ensure food security for the growing world population and to face climate change. Furthermore, sustainable agriculture seeks alternatives to harmful pesticides and chemical fertilizers. This review presents an overview of recent scientific research and potential applications of volatile organic compounds (VOCs) as pest biocontrol and disease management during pre- and postharvest, along with possible limitations in scalability at the agricultural level. According to the information reviewed, bacteria, fungi, yeast, and plants are the principal organisms that produce VOCs with biotechnological potential. The main applications reported for VOCs are enhanced resistance/tolerance to abiotic stressors, such as drought, cold, and salinity, and an enhanced defense response against biotic stressors, such as viruses, bacteria, fungi, nematodes, and insects. Some VOCs in particular present an antimicrobial effect on a wide range of plant and human pathogens. Therefore, VOCs are considered a promising, sustainable biocontrol strategy that can replace pesticides and fertilizers. However, future research needs to promote collaboration with farmers and the development of applications for VOCs at the industrial level.
    Schlagwörter Nematoda ; abiotic stress ; antimicrobial properties ; biological control ; climate change ; cold ; disease control ; drought ; food security ; humans ; pests ; salinity ; sustainable agriculture ; volatile organic compounds ; yeasts
    Sprache Englisch
    Erscheinungsverlauf 2023-0328
    Erscheinungsort Multidisciplinary Digital Publishing Institute
    Dokumenttyp Artikel ; Online
    ZDB-ID 2813983-5
    ISSN 2311-7524
    ISSN 2311-7524
    DOI 10.3390/horticulturae9040441
    Datenquelle NAL Katalog (AGRICOLA)

    Zusatzmaterialien

    Kategorien

    Über subito bestellen

    Dieser Service ist kostenpflichtig (siehe Lieferbedingungen von subito). Bestellungen, die einen Artikel nebst Supplementary Material umfassen, werden grundsätzlich wie mehrfache Bestellungen bearbeitet. Gebühren fallen in diesen Fällen für jede einzelne Bestellung an.

  5. Artikel ; Online: Development of a tamarind-based functional beverage with partially-hydrolyzed agave syrup and the health effects of its consumption in C57BL/6 mice.

    Cardona-Herrera, Román / Quiñones-Muñoz, Tannia Alexandra / Franco-Robles, Elena / Ozuna, César

    Food chemistry

    2024  Band 447, Seite(n) 138935

    Abstract: Excess consumption of sweetened beverages is associated with a global rise in metabolic diseases. Tamarind and partially-hydrolyzed agave syrup have potential for developing healthier beverages. Our objective was to develop a functional beverage using ... ...

    Abstract Excess consumption of sweetened beverages is associated with a global rise in metabolic diseases. Tamarind and partially-hydrolyzed agave syrup have potential for developing healthier beverages. Our objective was to develop a functional beverage using these ingredients (PH-AS-B). We also evaluate shelf-life stability (physicochemical, microbiological, and antioxidant properties) and health effects in C57BL/6 mice compared with tamarind beverages sweetened with glucose or fructose. Optimal tamarind extraction conditions were a 1:10 ratio (g pulp/mL water) and boiling for 30 min, and the resulting beverage had a shelf life of two months at 4 °C. Non-volatile metabolites were identified using HPLC/MS. PH-AS-B was associated with decreased blood cholesterol (5%) and triglyceride (20-35%) concentrations in healthy mice as well as lower lipid (82%) concentrations and evidence of protein oxidation (42%) in the liver, compared with glucose- and fructose-sweetened tamarind beverages. In conclusion, PH-AS-B was stable and associated with beneficial metabolic properties in healthy mice.
    Mesh-Begriff(e) Mice ; Animals ; Agave/metabolism ; Tamarindus ; Mice, Inbred C57BL ; Glucose/metabolism ; Beverages ; Sweetening Agents/metabolism ; Fructose/metabolism ; High Fructose Corn Syrup
    Chemische Substanzen Glucose (IY9XDZ35W2) ; Sweetening Agents ; Fructose (30237-26-4) ; High Fructose Corn Syrup
    Sprache Englisch
    Erscheinungsdatum 2024-03-04
    Erscheinungsland England
    Dokumenttyp Journal Article
    ZDB-ID 243123-3
    ISSN 1873-7072 ; 0308-8146
    ISSN (online) 1873-7072
    ISSN 0308-8146
    DOI 10.1016/j.foodchem.2024.138935
    Datenquelle MEDical Literature Analysis and Retrieval System OnLINE

    Volltext online

    Zusatzmaterialien

    Kategorien

    Verfügbar in ZB MED Bonn

    Z 3634: Hefte anzeigen

    Über subito bestellen

    Dieser Service ist kostenpflichtig (siehe Lieferbedingungen von subito). Bestellungen, die einen Artikel nebst Supplementary Material umfassen, werden grundsätzlich wie mehrfache Bestellungen bearbeitet. Gebühren fallen in diesen Fällen für jede einzelne Bestellung an.

    Fernleihe an ZB MED

    Sie können sich den gewünschten Titel als lokale Nutzerin oder lokaler Nutzer von ZB MED direkt an den Standort Köln schicken lassen.

  6. Artikel ; Online: The behavior of arsenic accumulation in onion (Allium cepa) structures by irrigation water: effect of phosphates and arsenic on the total bioactive compounds and antioxidant capacity.

    Saldaña-Robles, Noe / Ozuna, Cesar / Perea-Grimaldo, Diana / Chávez-Gutiérrez, Abner / Saldaña-Robles, Adriana

    Environmental science and pollution research international

    2024  Band 31, Heft 10, Seite(n) 15809–15820

    Abstract: The presence of arsenic (As) in irrigation water is a threat to agricultural crops as well as human health. The presence of arsenic and phosphorous in irrigation water influences the behavior of bioaccumulation, biotransfer, and total bioactive compounds ...

    Abstract The presence of arsenic (As) in irrigation water is a threat to agricultural crops as well as human health. The presence of arsenic and phosphorous in irrigation water influences the behavior of bioaccumulation, biotransfer, and total bioactive compounds in the distinct parts of the onion structure. The present work evaluates the behavior of the bioaccumulation and biotransfer of As in the structures of onion (Allium cepa) through a composite central design and response surface method. The factors employed include the concentration of arsenic (V) and phosphate (V) in the nutritive solution. Additionally, this study analyzes the behavior of the effect that the induced stress has on the total bioactive compounds (phenols and flavonoids) and antioxidant capacity (ABTS and DPPH) in the onion roots. The results showed that the physiological properties, bioaccumulation factors, As transference, and the total bioactive compounds in the onion structure are affected by the competition of As and phosphates (P(V)) in the irrigation water. For concentrations of As and phosphorous of 450 μg L
    Mesh-Begriff(e) Humans ; Onions ; Antioxidants/pharmacology ; Arsenic ; Phosphates ; Phosphorus ; Water ; Phenols ; Sulfonic Acids ; Benzothiazoles
    Chemische Substanzen Antioxidants ; Arsenic (N712M78A8G) ; Phosphates ; 2,2'-azino-di-(3-ethylbenzothiazoline)-6-sulfonic acid (28752-68-3) ; Phosphorus (27YLU75U4W) ; Water (059QF0KO0R) ; Phenols ; Sulfonic Acids ; Benzothiazoles
    Sprache Englisch
    Erscheinungsdatum 2024-02-02
    Erscheinungsland Germany
    Dokumenttyp Journal Article
    ZDB-ID 1178791-0
    ISSN 1614-7499 ; 0944-1344
    ISSN (online) 1614-7499
    ISSN 0944-1344
    DOI 10.1007/s11356-024-32052-3
    Datenquelle MEDical Literature Analysis and Retrieval System OnLINE

    Volltext online

    Zusatzmaterialien

    Kategorien

    Verfügbar in ZB MED Bonn

    Z 5915: Hefte anzeigen

    Über subito bestellen

    Dieser Service ist kostenpflichtig (siehe Lieferbedingungen von subito). Bestellungen, die einen Artikel nebst Supplementary Material umfassen, werden grundsätzlich wie mehrfache Bestellungen bearbeitet. Gebühren fallen in diesen Fällen für jede einzelne Bestellung an.

    Fernleihe an ZB MED

    Sie können sich den gewünschten Titel als lokale Nutzerin oder lokaler Nutzer von ZB MED direkt an den Standort Köln schicken lassen.

  7. Artikel: Brewing Temperature and Particle Size Affect Extraction Kinetics of Cold Brew Coffee in Terms of Its Physicochemical, Bioactive, and Antioxidant Properties

    Castañeda-Rodríguez, Rey / Mulík, Stanislav / Ozuna, César

    Journal of culinary science & technology. 2022 July 04, v. 20, no. 4

    2022  

    Abstract: The aim of this work was to analyze the influence of brewing temperature and coffee particle size on the evolution of physicochemical, bioactive, and antioxidant properties of Mexican cold brew coffee (CBC). The brewing process was carried out at two ... ...

    Abstract The aim of this work was to analyze the influence of brewing temperature and coffee particle size on the evolution of physicochemical, bioactive, and antioxidant properties of Mexican cold brew coffee (CBC). The brewing process was carried out at two extraction temperatures (10 ± 0.5°C and 25 ± 0.5°C) and two particle sizes: medium (MG, 0.70–1.70 mm) and fine (FG, 0.43–0.71 mm). CBC brewing showed a complex relationship between brewing temperature and coffee grind particle size. The increase in brewing temperature enhanced the extraction rate. However, the particle size conditioned the extraction equilibrium time and final CBC properties. MG accelerated the brewing extraction rates to reach equilibrium in CBC properties (~7 h for 25ºC and ~12 h for 10ºC), while FG induced slower extraction rates and prolonged extraction times (above 12 h for both temperatures). However, FG produced CBC with higher bioactive compound content, darker color, and slightly less acidity than MG.
    Schlagwörter acidity ; antioxidants ; bioactive compounds ; cold ; color ; culinary science ; particle size ; temperature
    Sprache Englisch
    Erscheinungsverlauf 2022-0704
    Umfang p. 366-387.
    Erscheinungsort Taylor & Francis
    Dokumenttyp Artikel
    ZDB-ID 2221964-X
    ISSN 1542-8044 ; 1542-8052
    ISSN (online) 1542-8044
    ISSN 1542-8052
    DOI 10.1080/15428052.2020.1848683
    Datenquelle NAL Katalog (AGRICOLA)

    Zusatzmaterialien

    Kategorien

    Über subito bestellen

    Dieser Service ist kostenpflichtig (siehe Lieferbedingungen von subito). Bestellungen, die einen Artikel nebst Supplementary Material umfassen, werden grundsätzlich wie mehrfache Bestellungen bearbeitet. Gebühren fallen in diesen Fällen für jede einzelne Bestellung an.

  8. Artikel: Mexican edible flowers: Cultural background, traditional culinary uses, and potential health benefits

    Mulík, Stanislav / Ozuna, César

    International journal of gastronomy and food science. 2020 Oct., v. 21

    2020  

    Abstract: In recent decades, there has been a rise in the use of edible flowers in the world cuisine in order to make visually plain dishes more appealing. However, there is much more to flowers than just beauty. The traditional Mexican cuisine has made use of ... ...

    Abstract In recent decades, there has been a rise in the use of edible flowers in the world cuisine in order to make visually plain dishes more appealing. However, there is much more to flowers than just beauty. The traditional Mexican cuisine has made use of edible flowers for centuries and probably even millennia; in fact, many present-day Mexican dishes are still made with different parts of a variety of endemic edible flowers. In our review, we explore the most important Mexican edible flowers and their traditional use in the local cuisine. We first review the ancestral and present-day importance of flowers in Mexican culture to finally focus on nutrimental value and bioactive properties of edible flowers endemic to Mexico, including squash blossoms, coral tree flowers, yucca flowers, Mexican marigolds, dahlias, cactus flowers, funeral tree flowers, and others. We expose how these flowers are an integral part of Mexican culture and that they are typically cooked instead of being consumed raw. Moreover, our review shows that Mexican edible flowers also seem to be particularly rich in good quality protein and bioactive compounds with antioxidant activity that might be beneficial to human health.
    Schlagwörter Yucca ; antioxidant activity ; cacti and succulents ; corals ; cuisine ; gastronomy ; human health ; squashes ; trees ; Mexico
    Sprache Englisch
    Erscheinungsverlauf 2020-10
    Erscheinungsort Elsevier B.V.
    Dokumenttyp Artikel
    Anmerkung NAL-AP-2-clean
    ZDB-ID 2708757-8
    ISSN 1878-450X
    ISSN 1878-450X
    DOI 10.1016/j.ijgfs.2020.100235
    Datenquelle NAL Katalog (AGRICOLA)

    Volltext online

    Zusatzmaterialien

    Kategorien

    Über subito bestellen

    Dieser Service ist kostenpflichtig (siehe Lieferbedingungen von subito). Bestellungen, die einen Artikel nebst Supplementary Material umfassen, werden grundsätzlich wie mehrfache Bestellungen bearbeitet. Gebühren fallen in diesen Fällen für jede einzelne Bestellung an.

  9. Artikel ; Online: The hydrolysis degree of agave syrup modulates its functional properties: Impact on metabolic responses and oxidative stress in C57BL/6 mice

    Cardona-Herrera, Román / Franco-Robles, Elena / Quiñones-Muñoz, Tannia Alexandra / Ozuna, César

    Food Bioscience. 2023 June, v. 53 p.102775-

    2023  

    Abstract: Nowadays, agave syrup (AS) is a controversial sweetener due to its high fructose content. However, the hydrolysis process to which AS is subjected could contribute to improving its functional properties. This work aimed to evaluate the relationship ... ...

    Abstract Nowadays, agave syrup (AS) is a controversial sweetener due to its high fructose content. However, the hydrolysis process to which AS is subjected could contribute to improving its functional properties. This work aimed to evaluate the relationship between the degree of hydrolysis (DH) of AS (95%: AS95, 88%: AS88, and 50%: AS50) and its functional properties. In addition, the impact of these properties on weight gain, blood biochemical parameters, and oxidative stress (lipids and proteins) was studied in C57BL/6 mice. By HPLC analysis, the main polyphenols identified in AS were catechin, chlorogenic acid, caffeic acid, vanillin, quercetin, naringin, rutin, ellagic acid, and gallic acid. As the DH of AS increased, its fructose concentration increased (p < 0.05), and its concentration of fructans, bioactive compounds (BC), and antioxidant capacity decreased. In the case of blood glucose, the mice drinking AS solutions did not present differences (p > 0.05) in comparison to the control (water). However, mice drinking AS50 solutions showed a decrease (p < 0.05) in weight gain (35%), cholesterol (6%), triglycerides (18–22%), and oxidative stress in lipids (63%) and proteins (44%) compared to mice drinking AS88 and AS95 solutions.
    Schlagwörter agave syrup ; antioxidant activity ; blood ; blood glucose ; caffeic acid ; catechin ; chlorogenic acid ; cholesterol ; ellagic acid ; fructans ; fructose ; gallic acid ; hydrolysis ; naringin ; oxidative stress ; polyphenols ; quercetin ; rutin ; vanillin ; weight gain ; Natural sweeteners ; Antioxidant capacity ; AS ; BC ; C ; DH ; FRAP ; GLU ; MDA ; TEAC ; TPC ; TSC
    Sprache Englisch
    Erscheinungsverlauf 2023-06
    Erscheinungsort Elsevier Ltd
    Dokumenttyp Artikel ; Online
    ISSN 2212-4292
    DOI 10.1016/j.fbio.2023.102775
    Datenquelle NAL Katalog (AGRICOLA)

    Volltext online

    Zusatzmaterialien

    Kategorien

    Über subito bestellen

    Dieser Service ist kostenpflichtig (siehe Lieferbedingungen von subito). Bestellungen, die einen Artikel nebst Supplementary Material umfassen, werden grundsätzlich wie mehrfache Bestellungen bearbeitet. Gebühren fallen in diesen Fällen für jede einzelne Bestellung an.

    Fernleihe an ZB MED

    Sie können sich den gewünschten Titel als lokale Nutzerin oder lokaler Nutzer von ZB MED direkt an den Standort Köln schicken lassen.

  10. Artikel: Arsenic stress in plants: A metabolomic perspective

    Martínez-Castillo, José Isabel / Saldaña-Robles, Adriana / Ozuna, César

    Plant Stress. 2022 Jan., v. 3

    2022  

    Abstract: Arsenic (As) is a natural contaminant that exists naturally in the earth crust and it is toxic to plant cells. Studies involving the absorption of As by plants have already been described previously. Recently, researchers have intended to understand the ... ...

    Abstract Arsenic (As) is a natural contaminant that exists naturally in the earth crust and it is toxic to plant cells. Studies involving the absorption of As by plants have already been described previously. Recently, researchers have intended to understand the molecular and physiological mechanisms that intervene and interact in As absorption. The study of the metabolome in plants under As stress makes use of advances in instrumentation and analytical equipment that allows for metabolomics to be performed. The aim of this comprehensive review is to provide a revision of metabolomic studies related to As-induced stress in plants and the main alterations in its metabolism compared to a non-stress situation. According to the reviewed research, As affects both primary and secondary metabolism, with amino acids, proteins, and the antioxidant complex enzymes being the molecules most studied and related to As stress. However, non-enzymatic compounds, derived from the secondary metabolism, have been scarcely studied in metabolomic studies on As-induced stress in plants. In conclusion, metabolomics as a research approach to studying As stress in plants could permit in-depth understanding of As-related behavior in the plant metabolism
    Schlagwörter absorption ; antioxidants ; arsenic ; equipment ; instrumentation ; metabolism ; metabolome ; metabolomics ; plant stress ; toxicity
    Sprache Englisch
    Erscheinungsverlauf 2022-01
    Erscheinungsort Elsevier B.V.
    Dokumenttyp Artikel
    ISSN 2667-064X
    DOI 10.1016/j.stress.2022.100055
    Datenquelle NAL Katalog (AGRICOLA)

    Zusatzmaterialien

    Kategorien

    Über subito bestellen

    Dieser Service ist kostenpflichtig (siehe Lieferbedingungen von subito). Bestellungen, die einen Artikel nebst Supplementary Material umfassen, werden grundsätzlich wie mehrfache Bestellungen bearbeitet. Gebühren fallen in diesen Fällen für jede einzelne Bestellung an.

    Fernleihe an ZB MED

    Sie können sich den gewünschten Titel als lokale Nutzerin oder lokaler Nutzer von ZB MED direkt an den Standort Köln schicken lassen.

Zum Seitenanfang