From Genes to Stress Response: Genomic and Transcriptomic Data Suggest the Significance of the Inositol and Raffinose Family Oligosaccharide Pathways in Stylosanthes scabra, Adaptation to the Caatinga Environment.

S. scabra is an important forage and extremophilic plant native to the Brazilian Caatinga semiarid region. It has only recently been subjected to omics-based investigations, and the generated datasets offer insights into biotechnologically significant candidates yet to be thoroughly examined. INSs (inositol and its derivatives) and RFO (raffinose oligosaccharide family) pathways emerge as pivotal candidates, given their critical roles in plant physiology. The mentioned compounds have also been linked to negative impacts on the absorption of nutrients in mammals, affecting overall nutritional intake and metabolism. Therefore, studying these metabolic pathways is important not just for plants but also for animals who depend on them as part of their diet. INS and RFO pathways in S. scabra stood out for their abundance of identified loci and enzymes. The enzymes exhibited genomic redundancy, being encoded by multiple loci and various gene families. The phylogenomic analysis unveiled an expansion of the PIP5K and GolS gene families relative to the immediate S. scabra ancestor. These enzymes are crucial for synthesizing key secondary messengers and the RFO precursor, respectively. Transcriptional control of the studied pathways was associated with DOF-type, C2H2, and BCP1 transcription factors. Identification of biological processes related to INS and RFO metabolic routes in S. scabra highlighted their significance in responding to stressful conditions prevalent in the Caatinga environment. Finally, RNA-Seq and qPCR data revealed the relevant influence of genes of the INS and RFO pathways in the S. scabra response to water deprivation. Our study deciphers the genetics and transcriptomics of the INS and RFO in S. scabra, shedding light on their importance for a Caatinga-native plant and paving the way for future biotechnological applications in this species and beyond.

Gluten-free lentil cakes with optimal technological and nutritional characteristics.

BACKGROUND: The celiac population usually struggle finding nutritive gluten-free (GF) baked goods. GF foods can be improved using legume flours. Eleven GF cake formulations were elaborated according to different percentages of lentil flour (LF), corn flour (CF) and rice flour (RF) using a simplex lattice design. Water holding capacity and particle size of flours were evaluated. Moisture, aw, pH, specific volume, texture profile, relaxation, color and alveolar characteristics were determined for crumbs of all formulations. An optimization process was used to enhance the technological and nutritional attributes, selecting the three best formulations containing LF: 46% LF + 54% RF (CLF+RF); 49% LF + 51% CF (CLF+CF); and 100% LF (CLF), evaluated in their proximal composition and sensory characteristics. Linear and quadratic models for predicting the behavior of GF lentil cakes were obtained. RESULTS: LF and CF could favor water incorporation and show more resistance to enzymatic digestion than RF. Formulations with LF showed an improvement in specific volume and alveolar parameters, while use of RF led to better cohesiveness, elasticity and resilience but with a deterioration in chewiness and firmness. CLF can be labeled as high in protein and fiber and presented the lowest amounts of lipids, carbohydrates and energy content. Consumer preference leaned towards CLF+RF. CONCLUSION: It was possible to elaborate GF cakes using LF, obtaining nutritive products that can be offered to people intolerant to gluten ingestion. © 2024 Society of Chemical Industry.

Galletas tipo soda elaboradas con sustitución parcial de harina de trigo por harina de maíz nixtamalizado y garbanzo / Soda-type crackers with partial replacement of wheat flour with nixtamalized corn and chickpea flour

Introducción: En el Perú, el 90% de trigo es importado y su alta cotización internacional (390 dólares TN-1) implica la necesidad de encontrar sustitutos principalmente en productos de panificación que en su mayoría son formulados a base de trigo. Las harinas provenientes de frijol garbanzo y maíz amarillo, pueden mostrarse como alternativas potenciales y contribuir a mejorar el valor nutricional y sensorial del alimento. Objetivo: Desarrollar y evaluar nutricionalmente y sensorialmente una galleta tipo soda sustituyendo parcialmente la harina de trigo (HT) por harina de maíz amarillo (Zea mays) nixtamalizado (HMN) y garbanzo (Cicer arietinum) (HG). Materiales y métodos: Se realizaron tres formulaciones, F1: 70% HT, 20% HMN y 10% HG, F2: 70% HT, 10% HMN y 20% HG y F3: 50% HT, 20% HMN y 30% HG, la muestra control contenía 100% harina de trigo. Se determinaron contenido de proteínas, grasa y carbohidratos por análisis proximal, así como sabor y textura en el análisis sensorial. Resultados: F3 presentó mayor contenido de proteínas (11,88%), grasa (3,70%), y carbohidratos (71,08%), mientras que F2 fue percibido por los panelistas con un sabor moderadamente salado y de textura crujiente. Conclusiones: Se concluye que una sustitución mayor al 50% de harina de trigo por harina de leguminosa y harina de maíz nixtamalizada permite obtener galletas con alto contenido proteico y de textura similar a una galleta tipo soda comercial(AU)

Introduction: In Peru, 90% of wheat is imported and its high international price ($390 per TN) implies the need to find substitutes mainly in baking products that are mostly formulated with wheat. Flours from chickpeas and yellow corn can be shown as potential alternatives and contribute to improving the nutritional and sensory value of the food. Objective: Develop and nutritionally and sensorially evaluate a soda cracker partially substituting wheat flour (HT) with nixtamalized yellow corn flour (Zea mays) (HMN) and chickpea (Cicer arietinum) (HG). Material and methods: Three formulations were made, F1: 70% HT, 20% HMN and 10% HG, F2: 70% HT, 10% HMN and 20% HG and F3: 50% HT, 20% HMN and 30% HG, the control samplecontained 100% wheat flour. Protein, fat and carbohydrate content were determined by proximal analysis, as well as flavor and texture were determined in sensory analysis. Results: F3 presented a higher content of proteins (11.88%), fat (3.70%), and carbohydrates (71.08%), while F2 was perceived by the panelists as having a moderately salty flavor and crunchy texture. Conclusions: It is concluded that a substitution of more than 50% of wheat flour by leguminous flour allows obtaining crackers with high protein content and a texture similar to a commercial soda cracker(AU)

Morphological, textural analysis and freeze-thaw stability of starches from legume grow in Cameroon / Análise morfológica, textural e de estabilidade de congelamento-descongelamento de amidos de leguminosas cultivadas em Camarões

Starches from some legume grown in Cameroon were evaluated for their granule structure and size, turbidity, firmness and gel strength, thermal and freeze-thaw properties. Amylose contents were in the range of 26.21%-44.85%. Morphological analysis of the starch granules showed bimodal distribution, multiple sizes and shapes from small spherical to the bigger kidney shape. Significant differences were observed among starch in light transmittance, firmness and gel strength. The thermal parameters of starches were evaluated using differential scanning calorimeter and significant differences were observed. The peak gelatinisation temperature was positively correlated to starch granule size but the amylose content showed no evidence of their impact on legume starch properties studied. The data reported can be useful to facilitate the selection of variety of legume and conditions closer to the desired application.

Neste trabalho, amidos de algumas leguminosas cultivadas em Camarões foram avaliados quanto à estrutura e tamanho dos grânulos, turbidez, firmeza e resistência do gel, propriedades térmicas e de congelamento e descongelamento. Os conteúdos de amilose estavam na faixa de 26,21% a 44,85%. A análise morfológica dos grânulos de amido mostrou distribuição bimodal, múltiplos tamanhos e formas desde o pequeno esférico até o maior formato de rim. Diferenças significativas foram observadas entre os amidos na transmissão de luz, firmeza e força do gel. Os parâmetros térmicos dos amidos foram avaliados usando calorímetro diferencial de varredura e diferenças significativas foram examinadas. A temperatura de pico de gelatinização foi positivamente correlacionada com o tamanho do grânulo de amido, no entanto, o teor de amilose não mostrou evidência de impacto nas propriedades do amido de leguminosas estudadas. Os dados informados podem ser úteis para facilitar a seleção de variedades de leguminosas e condições mais próximas da aplicação desejada.

Reserve mobilization and secondary metabolites during seed germination and seedling establishment of the tree Erythrina velutina (Fabaceae) / Movilización de reservas y metabolitos secundarios durante la germinación de semillas y el establecimiento de plántulas del árbol Erythrina velutina (Fabaceae)

Introduction: The lack of knowledge on seed germination and seedling establishment is a main constraint for the restoration of degraded areas, including the tropical dry forest known as Caatinga. Objective: To assess reserve and secondary metabolite mobilization during seed germination and seedling establishment in Erythina velutina. Methods: We scarified, disinfected, imbibed, sown between towel paper, and incubated seeds under controlled conditions. We hydroponically cultivated seedlings in a greenhouse. We harvested cotyledons at seed imbibition, radicle protrusion, hypocotyl emergence, apical hook formation and expansion of cordiform leaves, first trifoliate leaf, and second trifoliate leaf. Results: Seeds contained approximately 20 % starch, 14.5 % storage proteins, 11.6 % neutral lipids, and 5.7 % non-reducing sugars on a dry weight basis. Soluble sugars were mainly consumed from hypocotyl emergence to apical hook formation, while major reserves were mobilized from apical hook formation to expansion of first trifoliate leaf. Enzymatic activity increased from mid to late seedling establishment, causing the mobilization of starch, oils, and proteins. Terpenoid-derivatives, flavonoids, phenolic acids, and alkaloids were detected. Flavonoids and phenolic acids were present at almost all stages and terpenoid-derivatives disappeared at expansion of cordiform leaves. Conclusion: Soluble sugars support early seedling growth, while starch, oils and proteins are simultaneously mobilized from mid to late establishment by amylases, lipases, and acid proteases. The cotyledons contain secondary metabolites, which may act in seedling defense. High content of reserves and presence of secondary metabolites in the cotyledons could enable E. velutina seedlings endure stress, validating their use in the restoration of degraded areas.

Introducción: La falta de conocimiento sobre la germinación de semillas y el establecimiento de plántulas es una de las principales limitaciones para la restauración de áreas degradadas, incluido el bosque seco tropical conocido como Caatinga. Objetivo: Evaluar la movilización de reservas y metabolitos secundarios durante estas etapas de desarrollo en Erythina velutina. Métodos: Las semillas fueron escarificadas, desinfectadas, embebidas, sembradas entre toallas de papel e incubadas bajo condiciones controladas. Cultivamos las plántulas hidropónicamente en un invernadero. Recolectamos los cotiledones en la imbibición de la semilla, la protrusión de la radícula, la emergencia del hipocótilo, la formación del gancho apical y la expansión de las hojas cordiformes, la primera y segunda hoja trifoliada. Resultados: Las semillas contenían 20 % de almidón, 14.5 % de proteínas de almacenamiento, 11.6 % de lípidos neutros y 5.7 % de azúcares no reductores en peso seco. Los azúcares solubles se consumieron desde la emergencia del hipocótilo hasta la formación del gancho apical. Las principales reservas se movilizaron desde la formación del gancho apical hasta la expansión de la primera hoja trifoliada. La actividad enzimática aumentó desde la mitad hasta el final del establecimiento de las plántulas, movilizando almidón, aceites y proteínas. Se detectaron derivados de terpenoides, flavonoides, ácidos fenólicos y alcaloides. Los flavonoides y los ácidos fenólicos estuvieron en casi todas las etapas y los derivados terpenoides desaparecieron en la expansión de las hojas cordiformes. Conclusión: Los azúcares solubles apoyan el crecimiento temprano de las plántulas; el almidón, los aceites y las proteínas se movilizan simultáneamente desde el establecimiento medio hasta el final por amilasas, lipasas y proteasas ácidas. Los cotiledones contienen metabolitos secundarios, que pueden actuar en la defensa de las plántulas. El alto contenido de reservas y los metabolitos secundarios en los cotiledones podría permitir que las plántulas de E. velutina toleren estrés, validando su uso en la restauración de áreas degradadas.

Influence of different growing stages of whole-plant soybeans on their nutrient content and silage quality for cattle.

The objective of this study was to determine the effects of growing stage (GS) on morphological and chemical composition of whole-plant soybean (WPS), and fermentative profile and chemical composition of whole-plant soybean silage (SS). This study was divided into two trials conducted in a complete randomised block design. The first trial evaluated the effect of GS from R1 to R8 (59-135 d after sowing) on morphological and chemical composition of WPS and its botanical components. The second trial determined the effects of GS from R3 (71 d after sowing) to R7 (124 d after sowing) on dry matter (DM) losses, fermentative profile, chemical composition and aerobic stability of SS. The proportion of leaves in WPS was reduced, while stem and pod proportions were increased as the GS progressed. Ensiling WPS at R6 and R7 decreased the contents of acetic acid, lactic acid and branched-chain fatty acids, and ethanol, and increased the contents of propionic acid and NH3-N. However, silage butyric acid concentrations in R6 and R7 were relatively high (18.1 and 19.9 g/kg DM, respectively). Butyric acid and buffering capacity varied according to GS with the lowest values observed in silages derived from GS R3, R5 and R7, and the highest values observed in silages made from GS R5. Later GS resulted in greater contents of DM, crude protein and ether extract, and lower contents of acid detergent fibre and non-fibre carbohydrate in SS. The high fat of SS produced from later GS limits high inclusion levels in ruminant diets. Morphological components impacted chemical composition of SS, whereas the R7 stage improved fermentative profile and resulted in an SS with greater in situ degradability of DM and neutral detergent fibre.

Dietary Supplementation with Pithecellobium dulce (Roxb) Benth Fruits to Fattening Rabbits.

Pithecellobium dulce produces a fruit used in alternative medicine that could be utilized to feed rabbits. The objective of this study was to measure the effect of the P. dulce fruit on productive performance, carcass traits, meat characteristics, and meat product quality as well as shelf-life. Seventy-two California × English pot crossbreed rabbits (35 d age) were randomly distributed into two treatments: a control group without P. dulce and another group fed with 5% of P. dulce, and fattening for 28 d. Productive performance parameters, blood biochemistry and hematology, apparent digestibility, carcass traits, meat characteristics, and meat product shelf-life were measured. The results indicate inclusion of 5% P. dulce improves (p < 0.05) dry and organic matter digestibility and feed conversion rate, but some serum blood enzymes were increased (p < 0.05). The a* value, hardness, and pH decreased (p < 0.05) in the group fed with P. dulce. Antioxidant properties in the meatballs were different (p < 0.05), improving shelf-life and acceptance in sensory analysis. In conclusion, the use of 0.5% of P. dulce fruits to feed fattening rabbits can be used to improve the shelf-life of rabbit meat.

Analysis of lncRNAs in Lupinus mutabilis (Tarwi) and Their Potential Role in Drought Response.

Lupinus mutabilis is a legume with high agronomic potential and available transcriptomic data for which lncRNAs have not been studied. Therefore, our objective was to identify, characterize, and validate the drought-responsive lncRNAs in L. mutabilis. To achieve this, we used a multilevel approach based on lncRNA prediction, annotation, subcellular location, thermodynamic characterization, structural conservation, and validation. Thus, 590 lncRNAs were identified by at least two algorithms of lncRNA identification. Annotation with the PLncDB database showed 571 lncRNAs unique to tarwi and 19 lncRNAs with homology in 28 botanical families including Solanaceae (19), Fabaceae (17), Brassicaceae (17), Rutaceae (17), Rosaceae (16), and Malvaceae (16), among others. In total, 12 lncRNAs had homology in more than 40 species. A total of 67% of lncRNAs were located in the cytoplasm and 33% in exosomes. Thermodynamic characterization of S03 showed a stable secondary structure with -105.67 kcal/mol. This structure included three regions, with a multibranch loop containing a hairpin with a SECIS-like element. Evaluation of the structural conservation by CROSSalign revealed partial similarities between L. mutabilis (S03) and S. lycopersicum (Solyc04r022210.1). RT-PCR validation demonstrated that S03 was upregulated in a drought-tolerant accession of L. mutabilis. Finally, these results highlighted the importance of lncRNAs in tarwi improvement under drought conditions.

Erythrina L. (Phaseoleae, Papilionoideae, Leguminosae) of Brazil: an updated nomenclatural treatment with notes on etymology and vernacular names.

Erythrina L. is a genus that comprises ca. 120 to 130 species distributed throughout the tropics and subtropics of the world. Linnaeus established the genus in Genera Plantarum (1737) and the first binomial name given to a Brazilian Erythrina was E.crista-galli L., described by himself in Mantissa Plantarum (1767). Vellozo proposed in Florae Fluminensis (1790-1881) the first treatment of the genus in Brazil, where he treated three species from the states of Rio de Janeiro and São Paulo. Martins and Tozzi proposed the most recent treatment in 2018, where the authors recognized 11 valid names and presented three new synonyms. Despite extensive efforts already made in the genus, previous works did not treat all names related to the valid ones for Brazilian Erythrina. The present work is the most comprehensive and up-to-date nomenclatural treatment for the genus in Brazil, covering all 84 related names found on digital nomenclatural databases. Here we analyze 64 protologues, update typification statuses, propose five new synonyms, 13 new lectotypes (11 first-step, two second-step) and one neotype, linking all protologues and type specimens with their corresponding available digital sources, and make additional notes on etymology and vernacular names.

Factor de conversión proteica y capacidad antioxidante de isoflavonas en Glycine max / Protein conversion factor and antioxidant capacityof isoflavones in Glycine max

The conversion factor of nitrogen to proteins and isoflavones present in Glycine max was determined. For the determination of the conversion factor, we worked with solubilizing the proteins at alkaline pH and then extracting them with acidic pH. The proteins were identified by the Kjeldahl method. The antioxidant capacity was determined after extracting the isoflavones and their glycosides through the Soxhlet method, and then using the Brand Williams method (DPPH). The results indicate that the protein conversion factor was 5.85, the maximum concentration of total isoflavones was 33.33%, the antiradical efficiency of total isoflavones was 0.004 mL/ug min, the antiradical efficiency of gallic acid was 0.005 mL/ug min. and the antiradical efficiency of tannic acid was 0.0004 mL/ugmin. These results justify the consumption of Glycine max (Soya) as a food that has a high nutritional quality and provides an excellent source of antioxidants, which will prevent hormonal and carcinogenic diseases.

Se determinó el factor de conversión de nitrógeno a proteínas e isoflavonas presentes en Glycine max. Para la determinación del factor de conversión se trabajó con solubilizando las proteínas a pH alcalinos y luego extrayéndolas con pH ácidos. Las proteínas fueron identificadas por el método Kjeldahl. La capacidad antioxidante se determinó previa extracción de las isoflavonas y sus glicósidos a través del método de Soxhlet, y luego empleando el método de Brand Williams (DPPH).Los resultados indican que el factor de conversión proteica fue 5,85, la concentración máxima de isoflavonas totales fue 33,33 %, la eficiencia antirradicalaria de las isoflavonas totales fue 0,004 mL/ug min, la eficiencia antirradicalaria de ácido gálico fue 0,005 mL/ug min y la eficiencia antirradicalaria de ácido tánico fue 0,0004 mL/ug min. Estos resultados justifican el consumo de Glycine max (Soya) como un alimento que posee una alta calidad nutricional y proporciona una óptima fuente de antioxidantes, que permitirá prevenir enfermedades hormonales y cancerígenas.

Overview of the Incorporation of Legumes into New Food Options: An Approach on Versatility, Nutritional, Technological, and Sensory Quality.

Consumers are more aware and demanding of healthy food options, besides being concerned with environment-friendly consumption. This paper aims to evaluate nutritional, technological, and sensory characteristics of legumes and their products' quality and versatility, considering potential applications in new food options. Legumes are foods that have a recognized nutritional group since they have high protein and fiber content. However, their consumption is still somehow limited for some reasons: in some countries it is not easy to find all the species or cultivars, they need an organization and planning before preparation since they need soaking, and there is the presence of antinutritional factors. Due to the different functionalities of legume proteins, they can be applied to a variety of foods and for different purposes, as grains themselves, aquafaba, extracts, flours, brans, and textured proteins and sprouts. These products have been inserted as ingredients in infant food formulations, gluten-free foods, vegetarian diets, and in hybrid products to reduce food costs as well. Foods such as bread, cakes, cookies, meat analogues, and other baked or cooked products have been elaborated with nutritional, technological and sensory quality. Further development of formulations focused on improving the quality of legume-based products is necessary because of their potential and protein quality.

Nuclear and cytoplasmic lncRNAs in root tips of the model legume Medicago truncatula under control and submergence.

In this study, we aimed to identify long noncoding RNAs (lncRNAs) in root tips of the model legume Medicago truncatula using previously generated nuclear, total polyA, ribosome-associated polyA, and Riboseq RNA datasets, which might shed light on their localization and potential regulatory roles. RNA-seq data were mapped to the version 5 of the M. truncatula A17 genome and analyzed to identify genome annotated lncRNAs and putative new root tip (NRT) lncRNAs. lncRNAs were classified according to their genomic location relative to chromatin accessible regions, protein-coding genes and transposable elements (TE), finding differences between annotated lncRNAs and NRT lncRNAs, both in their genomic position as well as in the type of TEs in their vicinity. We investigated their response to submergence and found a set of regulated lncRNAs that were preferentially upregulated in the nucleus, some of which were located nearby genes of the conserved submergence upregulated gene families, and chromatin accessible regions suggesting a potential regulatory role. Finally, the accumulation of lncRNAs under submergence was validated by reverse transcription quantitative polymerase chain reaction on nuclear RNA, providing additional evidence of their localization, which could ultimately be required for their function.

Low glycemic index common bean snack increased satiety without modifying energy intake in adults with normal weight: randomized crossover trials.

This study aimed to evaluate the short-term effect of a common bean baked snack (CBBS) and cooked bean consumption on energy intake, satiety, glycemic response, and palatability in subjects with normal weight (Study 1) and overweight (Study 2) and to determine the glycemic index of CBBS (Study 3). For studies 1 and 2, satiety and glycemic response were measured over 45 min after consuming CBBS, cooked beans or white bread preload, and energy intake at an ad libitum test meal was calculated. Energy intake remained similar after consuming the three preloads in both studies. Compared to white bread, CBBS consumption increased fullness by 52% in subjects with normal weight but not in those with overweight. The CBBS calculated glycemic index was considered low (42). Consumption of low glycemic index CBBS increased satiety in adults with a normal weight. Long-term trials assessing the effects on body weight management are necessary.

Discovering the genetic modules controlling root nodule symbiosis under abiotic stresses: salinity as a case study.

Legumes form a symbiotic association with rhizobia and fix atmospheric nitrogen in specialized root organs known as nodules. It is well known that salt stress inhibits root nodule symbiosis by decreasing rhizobial growth, rhizobial infection, nodule number, and nitrogenase activity in diverse legumes. Despite this knowledge, the genetic and molecular mechanisms governing salt stress's inhibition of nodulation and nitrogen fixation are still elusive. In this Viewpoint, we summarize the most recent knowledge of the genetic mechanisms that shape this symbiosis according to the salt levels in the soil. We emphasize the relevance of modulating the activity of the transcription factor Nodule Inception to properly shape the symbiosis with rhizobia accordingly. We also highlight the knowledge gaps that are critical for gaining a deeper understanding of the molecular mechanisms underlying the adaptation of the root nodule symbiosis to salt-stress conditions. We consider that filling these gaps can help to improve legume nodulation and harness its ecological benefits even under salt-stress conditions.

A collection of novel Lotus japonicus LORE1 mutants perturbed in the nodulation program induced by the Agrobacterium pusense strain IRBG74.

The Lotus japonicus population carrying new Lotus retrotransposon 1 (LORE1) insertions represents a valuable biological resource for genetic research. New insertions were generated by activation of the endogenous retroelement LORE1a in the germline of the G329-3 plant line and arranged in a 2-D system for reverse genetics. LORE1 mutants identified in this collection contributes substantially to characterize candidate genes involved in symbiotic association of L. japonicus with its cognate symbiont, the nitrogen-fixing bacteria Mesorhizobium loti that infects root nodules intracellularly. In this study we aimed to identify novel players in the poorly explored intercellular infection induced by Agrobacterium pusense IRBG74 sp. For this purpose, a forward screen of > 200,000 LORE1 seedlings, obtained from bulk propagation of G329-3 plants, inoculated with IRBG74 was performed. Plants with perturbed nodulation were scored and the offspring were further tested on plates to confirm the symbiotic phenotype. A total of 110 Lotus mutants with impaired nodulation after inoculation with IRBG74 were obtained. A comparative analysis of nodulation kinetics in a subset of 20 mutants showed that most of the lines were predominantly affected in nodulation by IRBG74. Interestingly, additional defects in the main root growth were observed in some mutant lines. Sequencing of LORE1 flanking regions in 47 mutants revealed that 92 Lotus genes were disrupted by novel LORE1 insertions in these lines. In the IM-S34 mutant, one of the insertions was located in the 5´UTR of the LotjaGi5g1v0179800 gene, which encodes the AUTOPHAGY9 protein. Additional mutant alleles, named atg9-2 and atg9-3, were obtained in the reverse genetic collection. Nodule formation was significantly reduced in these mutant alleles after M. loti and IRBG74 inoculation, confirming the effectiveness of the mutant screening. This study describes an effective forward genetic approach to obtain novel mutants in Lotus with a phenotype of interest and to identify the causative gene(s).

Perfil de consumidores e sua percepção sobre antepasto de grão de bico contendo bactéria probiótica / Consumer profile and their perception of chickpea antipasto containing probiotic bacteria

Introdução: A indústria de alimentos e os pesquisadores têm-se dedicado a desenvolver novos produtos funcionais, com características mais naturais. Assim, estudos que identifiquem a demanda dos consumidores buscando atender seus anseios são importantes. Objetivo: Avaliar o perfil e a percepção de consumidores sobre antepastos, probióticos e a intenção de compras de um antepasto de grão de bico adicionado de bactéria probiótica. Método: A avaliação foi realizada de forma on-line, por meio de questionário contendo 33 questões respondidas por 322 participantes. Nuvens de palavras foram elaboradas com os resultados obtidos. Resultados: A maioria dos participantes reside na Região Sudeste, 72,7% são do gênero feminino, 37,3% possuem renda familiar de até três salários mínimos, 75,8% sabem o que é antepasto e mais da metade já consumiu grão de bico e conhece seus benefícios. Mais de 84,0% dos participantes sabem o que são probióticos e 90,1% já consumiram produtos probióticos de base láctea. Entretanto, 78,0% demonstraram interesse por opções de produtos probióticos de origem vegetal. Sobre as características que os participantes consideram que melhor descrevem o antepasto, as mais citadas foram: pastoso, macio, agridoce, salgado e firme. A nuvem de palavras mostrou que os respondentes associam probióticos à saúde intestinal e 36% deles estariam dispostos a comprar antepasto de grão de bico contendo probiótico se o produto estivesse disponível no mercado. Conclusão: O estudo indica que os consumidores têm interesse por grão de bico e probióticos, havendo uma demanda potencial por alimentos de origem vegetal contendo probióticos.

Introduction: The food industry and researchers have been dedicated to developing new functional products with more natural characteristics. Thus, studies that identify the demand of consumers seeking to meet their desires are important. Objective: To evaluate the profile and perception of consumers about antipasti, probiotics and purchase intention of a chickpea antipasti added with probiotic bacteria. Method: The evaluation was carried out online, through a questionnaire sent to 322 participants, containing 33 questions. Word clouds were created with the results obtained. Results: Most participants live in the Southeast region, 72.7% are female, 37.3% have a family income of up to three minimum wages, 75.8% know what antipasto is and more than half have consumed beak and knows its benefits. More than 84.0% of the participants know what probiotics are and 90.1% have already consumed dairy-based probiotic products. However, 78.0% showed interest in options for probiotic products of plant origin. About the characteristics that the participants consider that best describe the antipasto, the most cited were: Pasty, Soft, Bittersweet, Salty and Firm. The word cloud showed that respondents associate probiotics with gut health and 36% of those would be willing to buy probiotic-containing chickpea antipasto if the product were available on the market. Conclusion: The study indicates that consumers are interested in chickpeas and probiotics, with a potential demand for plant-based foods containing probiotics.

Protection against Oxidative Stress and Metabolic Alterations by Synthetic Peptides Derived from Erythrina edulis Seed Protein.

The ability of multifunctional food-derived peptides to act on different body targets make them promising alternatives in the prevention/management of chronic disorders. The potential of Erythrina edulis (pajuro) protein as a source of multifunctional peptides was proven. Fourteen selected synthetic peptides identified in an alcalase hydrolyzate from pajuro protein showed in vitro antioxidant, anti-hypertensive, anti-diabetic, and/or anti-obesity effects. The radical scavenging properties of the peptides could be responsible for the potent protective effects observed against the oxidative damage caused by FeSO4 in neuroblastoma cells. Moreover, their affinity towards the binding cavity of angiotensin-converting enzyme (ACE) and dipeptidyl peptidase IV (DPP-IV) were predicted by molecular modeling. The results demonstrated that some peptides such as YPSY exhibited promising binding at both enzymes, supporting the role of pajuro protein as a novel ingredient of functional foods or nutraceuticals for prevention/management of oxidative stress, hypertension, and metabolic-alteration-associated chronic diseases.

The Impact of Non-Nodulating Diazotrophic Bacteria in Agriculture: Understanding the Molecular Mechanisms That Benefit Crops.

Agriculture is facing increasing challenges with regard to achieving sustainable growth in productivity without negatively impacting the environment. The use of bioinoculants is emerging as a sustainable solution for agriculture, especially bioinoculants based on diazotrophic bacteria. Brazil is at the forefront of studies intended to identify beneficial diazotrophic bacteria, as well as in the molecular characterization of this association on both the bacterial and plant sides. Here we highlight the main advances in molecular studies to understand the benefits brought to plants by diazotrophic bacteria. Different molecular pathways in plants are regulated both genetically and epigenetically, providing better plant performance. Among them, we discuss the involvement of genes related to nitrogen metabolism, cell wall formation, antioxidant metabolism, and regulation of phytohormones that can coordinate plant responses to environmental factors. Another important aspect in this regard is how the plant recognizes the microorganism as beneficial. A better understanding of plant-bacteria-environment interactions can assist in the future formulation of more efficient bioinoculants, which could in turn contribute to more sustainable agriculture practices.

Phenolic Acids and Flavonoids from Pithecellobium dulce (Robx.) Benth Leaves Exhibit Ovicidal Activity against Haemonchus contortus.

Pithecellobium dulce (Robx.) Benth is an arboreal legume used in traditional medicine for the treatment of several ailments, including a number of intestinal disorders, and as a natural deworming. The objective of this study was to evaluate the ovicidal activity of a hydroalcoholic extract (HA-E) and its fractions (aqueous, Aq-F and organic, EtOAc-F) from P. dulce leaves, as well as subfractions (C1F1-C17) obtained from EtOAc-F against Haemonchus contortus eggs. The HA-E, Aq-F, and EtOAc-F were assessed at 0.03-5.00 mg/mL and subfractions (C1F1-C17) were assessed at 0.06-1.00 mg/mL. The HA-E and Aq-F showed an ovicidal activity close to 100% at 2.5 mg/mL, and EtOAc-F displayed the highest anthelmintic effect (100% at 0.25 mg/mL). Meanwhile, the sub-fractions with the highest ovicidal effect were C1F6, C1F9, C1F10, C1F11, and CIF13. The main compounds identified in the most active fractions (C1F9, C1F11, and C1F13) were kaempferol (1), quercetin (2), coumaric acid (3), ferulic acid (4), luteolin 7-O-rhamnoside (5), quercetin 3-O-rhamnoside (6), and a caffeoyl derivate (NI). The results indicate that P. dulce leaves exhibit a potent anthelmintic activity and contain bioactive compounds able to inhibit egg hatching in H. contortus. Therefore, this plant could be used for the control of gastrointestinal nematodes in small ruminants.

Effect of Microwave Irradiation on Acid Hydrolysis of Faba Bean Starch: Physicochemical Changes of the Starch Granules.

Starch is the most abundant carbohydrate in legumes (22-45 g/100 g), with distinctive properties such as high amylose and resistant starch content, longer branch chains of amylopectin, and a C-type pattern arrangement in the granules. The present study concentrated on the investigation of hydrolyzed faba bean starch using acid, assisted by microwave energy, to obtain a possible food-grade coating material. For evaluation, the physicochemical, morphological, pasting, and structural properties were analyzed. Hydrolyzed starches developed by microwave energy in an acid medium had low viscosity, high solubility indexes, diverse amylose contents, resistant starch, and desirable thermal and structural properties to be used as a coating material. The severe conditions (moisture, 40%; pure hydrochloric acid, 4 mL/100 mL; time, 60 s; and power level, 6) of microwave-treated starches resulted in low viscosity values, high amylose content and high solubility, as well as high absorption indexes, and reducing sugars. These hydrolyzed starches have the potential to produce matrices with thermo-protectants to formulate prebiotic/probiotic (symbiotic) combinations and amylose-based inclusion complexes for functional compound delivery. This emergent technology, a dry hydrolysis route, uses much less energy consumption in a shorter reaction time and without effluents to the environment compared to conventional hydrolysis.