The electrical network of maize root apex is gravity dependent

Investigations carried out on maize roots under microgravity and hypergravity revealed that gravity conditions have strong effects on the network of plant electrical activity. Both the duration of action potentials (APs) and their propagation velocities were significantly affected by gravity. Similarly to what was reported for animals, increased gravity forces speed-up APs and enhance synchronized electrical events also in plants. The root apex transition zone emerges as the most active, as well as the most sensitive, root region in this respect

Oxidative Stress and NO Signalling in the Root Apex as an Early Response to Changes in Gravity Conditions.

Oxygen influx showed an asymmetry in the transition zone of the root apex when roots were placed horizontally on ground. The influx increased only in the upper side, while no changes were detected in the division and in the elongation zone. Nitric oxide (NO) was also monitored after gravistimulation, revealing a sudden burst only in the transition zone. In order to confirm these results in real microgravity conditions, experiments have been set up by using parabolic flights and drop tower. The production of reactive oxygen species (ROS) was also monitored. Oxygen, NO, and ROS were continuously monitored during normal and hyper- and microgravity conditions in roots of maize seedlings. A distinct signal in oxygen and NO fluxes was clearly detected only in the apex zone during microgravity, with no significant changes in normal and in hypergravity conditions. The same results were obtained by ROS measurement. The detrimental effect of D’orenone, disrupting the polarised auxin transport, on the onset of the oxygen peaks during the microgravity period was also evaluated. Results indicates an active role of NO and ROS as messengers during the gravitropic response, with probable implications in the auxin redistribution

Role and regulation of ACC deaminase gene in Sinorhizobium meliloti: is it a symbiotic, rhizospheric or endophytic gene?

Plant-associated bacteria exhibit a number of different strategies and specific genes allow bacteria to communicate and metabolically interact with plant tissues. Among the genes found in the genomes of plant-associated bacteria, the gene encoding the enzyme 1-aminocyclopropane-1-carboxylate (ACC) deaminase (acdS) is one of the most diffused. This gene is supposed to be involved in the cleaving of plant-produced ACC, the precursor of the plant stress-hormone ethylene toning down the plant response to infection. However, few reports are present on the actual role in rhizobia, one of the most investigated groups of plant-associated bacteria. In particular, still unclear is the origin and the role of acdS in symbiotic competitiveness and on the selective benefit it may confer to plant symbiotic rhizobia. Here we present a phylogenetic and functional analysis of acdS orthologs in the rhizobium model-species Sinorhizobium meliloti. Results showed that acdS orthologs present in S. meliloti pangenome have polyphyletic origin and likely spread through horizontal gene transfer, mediated by mobile genetic elements. When acdS ortholog from AK83 strain was cloned and assayed in S. meliloti 1021 (lacking acdS), no modulation of plant ethylene levels was detected, as well as no increase in fitness for nodule occupancy was found in the acdS-derivative strain compared to the parental one. Surprisingly, AcdS was shown to confer the ability to utilize formamide and some dipeptides as sole nitrogen source. Finally, acdS was shown to be negatively regulated by a putative leucine-responsive regulator (LrpL) located upstream to acdS sequence (acdR). acdS expression was induced by root exudates of both legumes and non-leguminous plants. We conclude that acdS in S. meliloti is not directly related to symbiotic interaction, but it could likely be involved in the rhizospheric colonization or in the endophytic behavior

Kinetics of volatile organic compounds (VOCs) released by roasted Coffee during the first ten days after processing

The quality of coffee is linked to the aroma created by the chemical reactions that occur during the roasting process. While it is generally thought that roasted coffee is a stable product with a relatively long shelf-life, little information is available on the evolution (kinetic) of the volatile organic compounds (VOCs) in the days immediately following the process. The aim of this study is to determine the evolution of VOCs released by coffee beans, on samples of Coffea arabica (three different origins) and Coffea canephora (1 single origin), by using a Proton Transfer Reaction Time-of-Flight Mass Spectrometer (PTR-ToF-MS) 24 hours after roasting, and for the next 9 days. Results confirmed the differences already highlighted in previous studies between the VOCs spectra of the two species. There were also significant differences in the intensity of emissions for the different origins of Coffea arabica, with the highest VOCs amount over time always detected in the Honduras Arabica samples. The involved detected protonated ions were grouped into three classes: compounds (ppbv) present with decreasing quantity ; weakly increasing; almost constant trend; or always increasing. A complex dynamic emerged for the different protonated ions over time, which not only affects the mass spectra of the different species but also influences the configuration of the mass spectra of the different geographical zones of production

Monitoring in real time the changes in VOCS emission in sunflower and extra virgin olive oil upon heating by PTR-TOF-MS

In this work the emission of volatile organic compounds (VOCs) upon the heating process of an extra virgin olive oil (EVOO) and a high oleic sunflower oil (SFO) was evaluated in real time by spectrometry. Two tests were carried out, in the first VOCs emitted from both kinds of oil were measured at room temperatures (not heated, NH) and at 180°C; in the second test, VOCs emission for selected masses were monitored under increasing temperatures over time: at room temperature not heated oils (NH), 60, 90, 120, 150, and 180°C, respectively. The spectra were acquired using a Proton Transfer Reaction Time of Flight Mass Spectrometer (PTR-ToF-MS). The total VOCs emission increased at 180°C, determined both by the rise of the amount of compounds present in the NH samples and by the formation of new masses generated by oxidative chemical reaction from triglycerides and fatty acids. From the set of results it is evident that a good control of the temperatures can be useful in reducing the quantities of masses potentially harmful to health in human food