bluuebunny/crossref_metadata_2025_split huggingface dataset:
Detection and analysis of alternative splicing in the silkworm by aligning expressed sequence tags with the genomic sequence
Authors: Zha X.‐F. , Xia Q.‐Y. , Zhao P. , Li J. , Duan J. , Wang Z.‐L. , Qian J.‐F. , Xiang Z.‐H. 
Published: March 2005

AbstractWe identified 277 alternative splice forms in silkworm genes based on aligning expressed sequence tags with genomic sequences, using a transcipt assembly program. A large fraction (74%) of these alternative splices are located in protein‐coding regions and alter protein products, whereas only 26% are in untranslated regions. From the alternative splices located in protein‐coding regions, some (43%) affect protein domains that bind various biological molecules. The vast majority of the detected alternative forms in this study appear to be novel, and potentially affect biologically meaningful control of function in silkworm genes. Our results indicate that alternative splicing in silkworm largely produces protein diversity and functional diversity, and is a widely used mechanism for regulating gene expression.
Midgut and salivary gland transcriptomes of the arbovirus vector Culicoides sonorensis (Diptera: Ceratopogonidae)
Authors: Campbell C. L. , Vandyke K. A. , Letchworth G. J. , Drolet B. S. , Hanekamp T. , Wilson W. C. 
Published: March 2005

AbstractNumerous Culicoides spp. are important vectors of livestock or human disease pathogens. Transcriptome information from midguts and salivary glands of adult female Culicoides sonorensis provides new insight into vector biology. Of 1719 expressed sequence tags (ESTs) from adult serum‐fed female midguts harvested within 5 h of feeding, twenty‐eight clusters of serine proteases were derived. Four clusters encode putative iron binding proteins (FER1, FERL, PXDL1, PXDL2), and two clusters encode metalloendopeptidases (MDP6C, MDP6D) that probably function in bloodmeal catabolism. In addition, a diverse variety of housekeeping cDNAs were identified. Selected midgut protease transcripts were analysed by quantitative real‐time PCR (q‐PCR): TRY1_115 and MDP6C mRNAs were induced in adult female midguts upon feeding, whereas TRY1_156 and CHYM1 were abundant in midguts both before and immediately after feeding. Of 708 salivary gland ESTs analysed, clusters representing two new classes of protein families were identified: a new class of D7 proteins and a new class of Kunitz‐type protease inhibitors. Additional cDNAs representing putative immunomodulatory proteins were also identified: 5′ nucleotidases, antigen 5‐related proteins, a hyaluronidase, a platelet‐activating factor acetylhydrolase, mucins and several immune response cDNAs. Analysis by q‐PCR showed that all D7 and Kunitz domain transcripts tested were highly enriched in female heads compared with other tissues and were generally absent from males. The mRNAs of two additional protease inhibitors, TFPI1 and TFPI2, were detected in salivary glands of paraffin‐embedded females by in situ hybridization.
Genetic variation in the sand fly salivary protein, SP‐15, a potential vaccine candidate against Leishmania major
Authors: Elnaiem D.‐E. A. , Meneses C. , Slotman M. , Lanzaro G. C. 
Published: March 2005

AbstractSP‐15 is a sandfly salivary protein that provides strong protection against cutaneous leishmaniasis, caused by Leishmania major, and has been proposed as a potential vaccine against this disease. To investigate possible antigenic variation in this protein, we examined genetic polymorphism of SP‐15 in 100 Phlebotomus papatasi sandflies, from a natural population from Sudan and four laboratory colonies from Egypt, Jordan, Israel and Saudi Arabia. We found that although many variants of SP‐15 may be found in nature, differences among them are minimal (mean ± SD pairwise differences = 1.69 ± 0.83% for forty nucleotide sequences and 3.06 ± 1.13% for thirty amino acid sequence variants). Analysis of proportions of synonymous and non‐synonymous substitutions indicated that SP‐15 is not under diversifying selection. Our results suggest that a vaccine based on SP‐15 protein should result in a uniform immune response.
Identification and molecular characterization of a prophenoloxidase involved in Aedes aegypti chorion melanization
Authors: Kim S. R. , Yao R. , Han Q. , Christensen B. M. , Li J. 
Published: March 2005

AbstractChorion melanization is a vital biochemical event for the survival of mosquito eggs in the environment. This study describes the identification and molecular characterization of a prophenoloxidase (proPO) involved in chorion melanization in Aedes aegypti by various biochemical and molecular techniques. Results revealed that transcription of the chorion proPO occurs only in adults, blood feeding greatly stimulated its transcription and haemocytes are responsible for its transcription. Our study provides a solid basis for suggesting an essential role of the isolated proPO in chorion melanization during chorion hardening and also raises fundamental questions regarding its transportation and distribution in the chorion. This study should serve as a useful reference towards functional elucidation of other proPOs in mosquitoes.
A novel fatty acid binding protein produced by teratocytes of the aphid parasitoid Aphidius ervi
Authors: Falabella P. , Perugino G. , Caccialupi P. , Riviello L. , Varricchio P. , Tranfaglia A. , Rossi M. , Malva C. , Graziani F. , Moracci M. , Pennacchio F. 
Published: March 2005

Abstract Aphidius ervi is an endophagous braconid, parasitoid of the pea aphid, Acyrthosiphon pisum. A. ervi teratocytes, deriving from the dissociation of the embryonic serosa, synthesize and release two major proteins into the host haemocoel. The gene of one of these proteins has been cloned and characterized. This gene codes for a 15.8 kDa protein belonging to the fatty acid binding protein (FABP) family, named Ae‐FABP (A. ervi‐FABP). It is abundantly present in the host haemolymph when the parasitoid larva attains its maximum growth rate. The recombinant Ae‐FABP binds to fatty acids in vitro, showing a high affinity to C14–C18 saturated fatty acids and to oleic and arachidonic acid. The possible nutritional role for the parasitoid larva of Ae‐FABP is discussed.
An Anopheles gambiae salivary gland promoter analysis in Drosophila melanogaster and Anopheles stephensi
Authors: Lombardo F. , Nolan T. , Lycett G. , Lanfrancotti A. , Stich N. , Catteruccia F. , Louis C. , Coluzzi M. , Arcà B. 
Published: March 2005

AbstractRegulatory regions driving gene expression in specific target organs of the African malaria vector Anopheles gambiae are of critical relevance for studies on Plasmodium–Anopheles interactions as well as to devise strategies for blocking malaria parasite development in the mosquito. In order to identify an appropriate salivary gland promoter we analysed the transactivation properties of genomic fragments located just upstream of the An. gambiae female salivary gland‐specific genes AgApy and D7r4. An 800 bp fragment from the AgApy gene directed specific expression of the LacZ reporter gene in the salivary glands of transgenic Anopheles stephensi. However, expression levels were lower than expected and the transgene was expressed in the proximal‐rather than in the distal‐lateral lobes of female glands. Surprisingly, a promoter fragment from the D7r4 gene conferred strong tissue‐specific expression in Drosophila melanogaster but only low transcription levels in transgenic An. stephensi. These results imply a certain conservation of gland‐specific control elements between the fruit fly and the mosquito suggesting that an increased degree of complexity, probably connected to the evolution of haematophagy, underlies the regulation of tissue‐specific expression in mosquito female salivary glands.
Genome size and organization in the blacklegged tick, Ixodes scapularis and the Southern cattle tick, Boophilus microplus
Authors: Ullmann A. J. , Lima C. M. R. , Guerrero F. D. , Piesman J. , Black W. C. 
Published: March 2005

AbstractGenome sizes and the organization of repetitive DNA were determined in the hard ticks Ixodes scapularis and Boophilus microplus using reassociation kinetics. The I. scapularis genome contains ∼2.15 pg (2.1 × 103 Mbp) of DNA and consists of no foldback (FB), 27% highly repetitive (HR), 39% moderately repetitive (MR), and 34% unique DNA. The B. microplus genome contains 7.5 pg (7.1 × 103 Mbp) DNA, and consists of 0.82% FB, 31% HR, 38% MR, and 30% unique DNA. In both species, repetitive sequences occur in a mixture of long and short period interspersion but most (65–80%) of the DNA follows a pattern of short period interspersion. Genome size and organization in the three tick species so far examined are distinct from other arthropods in having a greater proportion of MR, a lower proportion of unique and HR DNA of very low sequence complexity.
Consumers’ beliefs, attitudes and intentions towards genetically modified foods, based on the ’perceived safety vs. benefits’ perspective
Authors: Arvanitoyannis Ioannis S. , Krystallis Athanasios 
Published: March 2005

SummaryIt has been repeatedly claimed that the application of genetic engineering in the field of agricultural and food production is both beneficial and advantageous. However, biotechnology is developing in an environment where public concerns about food safety and environmental protection are steadily increasing. The present study aims at gaining an insight into Greek consumers’ beliefs, attitudes and intentions towards genetically modified (GM) food products. The objectives of this study are summarized as follows (i) to provide evidence that consumer beliefs are built around the ‘safety‐benefits’ axis, and (ii) to segment the Greek market in terms of consumer beliefs about GM food products and identify a number of clusters with clear‐cut behavioural profiles. Although the overall attitude of Greek consumers towards GM food is negative, the research very interestingly concludes that there exists a market segment of substantial size, whose beliefs about GM food appears to be positive. This finding suggests that there is not a ‘consensus’ regarding the rejection of GM foods in the Greek market as one might have expected thus ‘encouraging’ the implementation of adequate marketing strategies to target this segment of ‘early adopters’ in the first place.
Mechanical and fracture properties for predicting cracking in semi‐sweet biscuits
Authors: Saleem Qasim 
Published: March 2005

SummaryMechanical and fracture properties required for predicting crack development in semi‐sweet (‘rich tea’) biscuits have been experimentally determined. Pilot‐scale biscuits of different fat concentrations were prepared and studied with commercial biscuits at different moisture contents. Bending modulus, fracture stress and strain were measured using three‐point bending tests. All biscuit types showed considerable dependence on moisture content over a range of 4–12%. Young's modulus and failure stress showed a uniform decrease and failure strain showed an increase with increasing moisture content. For pilot‐scale biscuits of different fat concentrations, an increase in fat level caused a decrease in modulus and failure stress values; however, the failure strains were very similar for all the fat types. The testing of the samples with top surface up and top surface down revealed that the sample orientation does not affect the measured parameters. The measured parameters also did not show any directional dependence within the plane, thus assuring that the assumption of an isotropic material would be valid for modelling. The mechanical and fracture properties measured in this study will serve as a very useful set of data to predict the stress state and cracking of the checked biscuits.
Sensory quality and internal atmosphere of fresh‐cut Golden Delicious apples
Authors: Soliva‐Fortuny Robert C. , Ricart‐Coll Marc , Martín‐Belloso Olga 
Published: March 2005

SummaryThe sensory shelf‐life of Golden Delicious fresh‐cut apples, dipped in 10 g L−1 ascorbic acid and 5 g L−1 calcium chloride and packaged under different modified atmosphere conditions, was assessed throughout refrigerated storage. An initial atmosphere of 0 kPa O2 and plastic packages of an O2 permeability of 15 cm3 m−2 bar−1 day−1 were very effective in preserving the initial colour and firmness of apple cubes during at least 3 weeks of storage. These conditions resulted in increased respiration coefficients, which curbed the product consumer acceptance beyond the second week of storage. However, reduced ethylene and CO2 production limited the appearance of fermentative metabolites during this period.
Biochemical changes of fresh‐cut pineapple slices treated with antibrowning agents
Authors: González‐Aguilar Gustavo Adolfo , Ruiz‐Cruz Saúl , Soto‐Valdez Herlinda , Vázquez‐Ortiz Francisco , Pacheco‐Aguilar Ramón , Wang Chien Yi 
Published: March 2005

SummaryThe effectiveness of ascorbic acid (AA), isoascorbic acid (IAA) and N‐acetyl‐cysteine (AC) in inhibiting browning of fresh‐cut pineapple slices that were stored for up to 14 days at 10 °C, were studied. Slices treated with IAA and AA maintained higher levels of sugars and vitamin C than AC and controls. A low reduction of total phenolic content in treated slices was correlated with a lower polyphenol oxidase activity. IAA and AA slowed the degradation rates of sugars, vitamin C, and phenolic content, whereas AC was less effective in affecting these processes. A higher content of AA and IAA was associated with better compositional quality parameters and appearance of the pineapple slices during the storage period.
The effects of soaking of whole, dehulled and ground millet and soybean seeds on phytate degradation and Phy/Fe and Phy/Zn molar ratios
Authors: Lestienne Isabelle , Mouquet‐Rivier Claire , Icard‐Vernière Christèle , Rochette Isabelle , Trèche Serge 
Published: March 2005

SummaryThe degradation and leaching of phytates, phytase activity and iron and zinc concentrations have been studied after soaking of whole seeds, dehulled seeds and flours of millet and soybean, in order to investigate the efficiency of soaking on reducing Phy/Fe and Phy/Zn molar ratios. When using millet grains, dehulling and milling before soaking facilitated the leaching of phytates and phytases in the aqueous medium and hence phytate degradation. Dehulling of soybean seeds led to a marked increase in phytate content, whereas milling favoured reactions between phytases and phytates. The Phy/Fe and Phy/Zn molar ratios decreased only slightly during soaking. The highest decreases for millet were obtained after soaking of flour for 8 h (Phy/Fe: 10.8–7.7 and Phy/Zn: 20.3–15.1), and after soaking of whole seeds for 24 h for soybean (Phy/Fe: 10.4–9.4 and Phy/Zn: 23.8–19.1). Cooking of flours with water used for soaking did not increase phytate degradation.
The heat pipe and its potential for enhancing the cooking and cooling of meat joints
Authors: James Christian , Araujo Marlene , Carvalho Andreia , James Stephen J. 
Published: March 2005

SummaryThe rate of cooking and cooling of meat is limited by its poor thermal conductivity. Providing a high conductivity path to the thermal centre of the meat is a potential method of overcoming this problem. The aim of this research was to investigate the feasibility of using heat pipes to increase cooking and cooling rates in meat joints. Three diameters of heat pipe were inserted into 1 kg bacon joints, which were then cooked and cooled under catering/domestic conditions. These results show that the use of heat pipes in the cooking and cooling of meat joints has substantial potential. Heat pipes can halve the cooking time and help guarantee that joints are cooked to a safe internal temperature. They can also reduce the cooling time of joints by over 25%.
Molecular analysis of Oenococcus oeni population dynamics and the effect of aeration and temperature during alcoholic fermentation on malolactic fermentation
Authors: Reguant Cristina , Carreté Ramon , Ferrer Noemí , Bordons Albert 
Published: March 2005

SummaryThe effects of aeration and temperature during alcoholic fermentation (AF) on spontaneous and inoculated malolactic fermentation (MLF) of wine have been analysed by following the population dynamics of Oenococcus oeni strains with multiplex random amplified polymorphic DNA‐polymerase chain reaction. It has enabled us to follow precisely the proportion of different autochthonous strains and the starter strain through fermentations. Lack of aeration led to delays in AF, which meant that autochthonous lactic acid bacteria could develop earlier and prevented the starter strain from developing correctly. Temperature was not found to lead to any differences. Two strains were isolated in the same spontaneous MLF, suggesting that, in some cases, multiple strains might be responsible for the degradation of malic acid in wine. It can be concluded that delays in the AF can negatively affect the control of MLF and that this can be studied by following the development of the different strains of O. oeni.
The effect of different paprika types on the ripening process and quality of dry sausages
Authors: Revilla Isabel , Quintana Ana María Vivar 
Published: March 2005

SummaryThe main objective of the study was to evaluate the effects of large amounts of paprika and different amounts of hot paprika on the ripening process of dry sausage. The sausages, called ‘chorizo’ were evaluated for changes in texture, colour and physico‐chemical parameters, including rancidity. The results show that when either paprika contents or concentrations of hot paprika were increased, compared with a control, the ripening process of dry sausages was accelerated, probably by the promotion of lactic acid bacteria growth, which, in turn, lead to a fast drop in pH and water activity. These effects cause a rapid development of texture when compared with a suitable control, with an optimal hardness being reached in less time. These products have greater colour intensity, which remains more stable, together with lower malonaldehyde contents than controls. It was shown that paprika, especially the hot variety, exerts a protective effect against rancidity.
The inhibition of the viability of myeloma cells and the production of cytokine by two strains of Lactobacillus sakei from meat
Authors: Haza Ana Isabel , Zabala Adriana , Arranz Nuria , García Almudena , Morales Paloma 
Published: March 2005

SummaryTen strains of lactic acid bacteria were isolated from a dry fermented sausage and tested for stimulation or inhibition of the viability of Vero and myeloma cells. They did not significantly affect the viability of Vero cells but two isolates (CBL/H and CBL/K) showed a strong and moderate inhibition of the myeloma cell viability (at 108 CFU mL−1, 17.6 and 33.2%, respectively, survival of myeloma cells). The isolates were identified as Lactobacillus sakei by DNA sequencing of the 16S rRNA products of a polymerase chain reaction. No protective effect was found, at the concentrations used, against cytotoxicity of N‐nitrosamines. To test the effect of L. sakei CBL/H and CBL/K on cytokine production [tumour necrosis factor alpha (TNF‐α), interleukin‐1β (IL‐1β) and interleukin‐8 (IL‐8)], the human macrophage cell line (THP‐1) was cultured in the presence and absence of lipopolysaccharide (LPS). Lactobacillus sakei CBL/H and CBL/K induced IL‐1β and IL‐8 release when cells were stimulated with and without LPS. However there was TNF‐α release only in the presence of the LPS.
Trehalose improves flavour retention in dehydrated apricot puree
Authors: Komes Draženka , Lovrić Tomislav , Kovačević Ganić Karin , Gajdoš Kljusurić Jasenka , Banović Mara 
Published: March 2005

SummaryThe influence of the addition of two sugars (trehalose and sucrose) on the retention of volatiles responsible for the characteristic aroma in dehydrated apricot puree was studied. Aroma compounds of fresh and both freeze‐dried and foam‐mat‐dried apricot puree were analysed by manual headspace solid‐phase microextraction coupled with gas chromatography (GC‐FID and GC‐MS). The best retention of aroma compounds in dehydrated apricot puree was obtained when trehalose was added, regardless of the dehydration process used (freeze drying or foam‐mat drying), although, generally, a much higher retention of flavour volatiles was obtained in freeze‐dried purees. Principal Component Analysis and Cluster Analysis were applied to all the apricot purees studied to obtain a simplified view of the relationship among the aroma compounds in dehydrated apricot purees. This study gives further insights into the mechanisms that occur when trehalose is applied as an additive and will enable the development of new processes to maximize this effect and to produce superior dried products.
DATE SEED OIL: PHENOLIC, TOCOPHEROL AND STEROL PROFILES
Authors: BESBES SOUHAIL , BLECKER CHRISTOPHE , DEROANNE CLAUDE , BAHLOUL NEILA , LOGNAY GEORGES , DRIRA NOUR‐EDDINE , ATTIA HAMADI 
Published: March 2005

ABSTRACT Oils extracted from the seeds of two date palm (Phoenix dactylifera L.) cultivars, Deglet Nour and Allig, collected from Tunisia, were compared in terms of phenolic, tocopherol and sterol profiles. These minor components are not only very important for functional properties of oils (oxidation resistance, taste, aroma and color), but could also have many health benefits. Total phenols, considered as the principal source of oil oxidation resistance, ranged from 520.81 for Deglet Nour to 220.32 mg/kg for Allig. High performance liquid chromatography revealed eight identified peaks for which the major component was hydroxytyrosol (10.21%) for Deglet Nour and tyrosol for Allig (8.10%). Total sterol content was 3500 and 3000 mg/kg for Deglet Nour and Allig, respectively. The sterol marker, β‐sitosterol, accounted for 83.31 and 78.66% of total sterols in Deglet Nour and Allig seed oils, respectively. Alpha‐tocopherol was the predominant component in both date seed oils (24.97–38.85%).
A NEW METHOD FOR DETERMINATION OF TERT‐BUTYLHYDROQUINONE (TBHQ) IN RBD PALM OLEIN WITH FTIR SPECTROSCOPY
Authors: AMMAWATH W. , CHE MAN Y.B. , BAHARIN B.S. , ABDUL RAHMAN R.B. 
Published: March 2005

ABSTRACT Fourier transform infrared (FTIR) spectra of refined bleached and deodorized (RBD) palm olein samples between 3600 and 2800 cm−1 were used for quantitative determination of the content of tert‐butylhydroquinone (TBHQ). The method was based on sodium chloride (NaCl) windows with transmission path fixed at 50 µm at room temperature. Fifty stripped oil samples spiked with known amounts of TBHQ concentrations up to 300 mg/kg (ppm) were separated into two sets for calibration and validation models based on partial least squares (PLS) analyses. The accuracy of the method was comparable to that of the method established by the International Union of Pure and Applied Chemistry (IUPAC) with a coefficient of determination (R2) of 0.9961 and standard error of calibration of (SEC) 5.06. The model was validated, and the R2 of validation and standard error of prediction were 0.9951 and 6.49, respectively. The standard deviation of difference for repeatability for the method was comparable to that for the IUPAC method. The new FTIR method developed for determining TBHQ in palm olein was demonstrated to be efficient, accurate, rapid and required minimum solvent as only acetone was used for cleaning NaCl windows. The method is suitable for routine quality control analysis.