ENERGY BIOGENESIS: HOW TO COORDINATE TWO GENOMES

Mitochondria are considered to be the powerhouse of the cell. In mitochondria the degradation of the carbohydrates is coupled with the synthesis of high-energy molecules such as ATP, which powers up the vast majority of chemical reactions of the cell. The biogenesis and function of mitochondria is the result of coordination between the nuclear genome, where there is more than 95% of mitochondrial genes, and the mitochondrial genome. This coordination is particularly rigorous also because the protein complexes both of respiratory chain (OXPHOS) and mitochondrial ribosomes are assembled according to wellestablished stoichiometric relationships. In higher eukaryotes has been reported that this type of coordination is achieved mainly at the transcriptional level. Various experimental observations suggest the presence of a fine-tuned communication between mitochondrial and nuclear genomes that results in the interdependent expression of OXPHOS genes and ribosomal genes encoded by mtDNA and nuclear genome. Having previously identified, by using a series of bioinformatics analysis, a group of five DNA motifs that, for the distribution and frequency in putative regulatory regions of OXPHOS, TCA, and ribosomal genes, could be regarded as excellent regulatory sequences, we decided to validate this analysis by means of the One-Hybrid Assay. The One-hybrid assay was performed using two different DNA motifs as bait, the Site II motif (ref) and the Ac/tTGT motif. This analysis showed that some proteins are able to interact "in vivo" with those motifs. We have identified a transcription factor belonging of the family AP2/ERF/B3 (AtERF#115) that binds Site II motif. The transcription factor is part of the regulative cascade of ethylene, this finding could help explain the mechanisms by which ethylene is able to influence the respiration (e.g. climacteric). We have also identified two transcription factors belonging to the family of bZIP (AtbZIP18 and AtbZIP52), when we used the Ac/tTGT motif as a DNA-bait. The transcription factors are involved in the process of growth and development of the plant. The family of bZIP transcription factors is required in the process of growth and development of the plant and therefore it can be possible that AtbZIP18 and AtbZIP52 may be involved in response to those processes

Exploitation of the nutritional and functional characteristics of traditional Italian legumes: the potential of sourdough fermentation

This study aimed at evaluating the composition of nineteen traditional Italian legumes and at investigating the potential of the sourdough fermentation with selected lactic acid bacteria to improve the nutritional and functional features. Traditional Italian legumes, all with product certifications and belonging to Phaseolus vulgaris, Cicer arietinum, Lathyrus sativus, Lens culinaris and Pisum sativum species, were used in this study. Seeds were milled, and flours were analyzed for proximate composition and subjected to sourdough fermentation at 30°C for 24h. Lactobacillus plantarum C48 and Lactobacillus brevis AM7 were used as selected starters. Compared to control doughs, without bacterial inoculum, the concentrations of free amino acids (FAA), soluble fibres, and total phenols increased for all legume sourdoughs. Raffinose decreased of up to ca. 64%. During sourdough fermentation, the level of GABA markedly increased and reached values up to 624mg/kg. Condensed tannins decreased. At the same time, almost all legume sourdoughs showed increases of the antioxidant and phytase activities. As shown by PCA analysis based on data of total FAA, GABA, raffinose, soluble/insoluble dietary fibre, condensed tannins and antioxidant and phytase activities, all legume sourdoughs were clearly differentiated from control doughs. The traditional Italian legumes are bio-diverse, and all showed high levels of nutritional elements and suitability for optimal sourdough fermentation. Legume flours subjected to sourdough fermentation would be suitable to be used alone or better in mixture with cereals, and as gluten-free ingredients for making novel and healthy foods

Exploitation of the nutritional and functional characteristics of traditional Italian legumes: The potential of sourdough fermentation.

This study aimed at evaluating the composition of nineteen traditional Italian legumes and at investigating the potential of the sourdough fermentation with selected lactic acid bacteria to improve the nutritional and functional features. Traditional Italian legumes, all with product certifications and belonging to Phaseolus vulgaris, Cicer arietinum, Lathyrus sativus, Lens culinaris and Pisum sativum species, were used in this study. Seeds were milled, and flours were analyzed for proximate composition and subjected to sourdough fermentation at 30°C for 24h. Lactobacillus plantarum C48 and Lactobacillus brevis AM7 were used as selected starters. Compared to control doughs, without bacterial inoculum, the concentrations of free amino acids (FAA), soluble fibres, and total phenols increased for all legume sourdoughs. Raffinose decreased of up to ca. 64%. During sourdough fermentation, the level of GABA markedly increased and reached values up to 624mg/kg. Condensed tannins decreased. At the same time, almost all legume sourdoughs showed increases of the antioxidant and phytase activities. As shown by PCA analysis based on data of total FAA, GABA, raffinose, soluble/insoluble dietary fibre, condensed tannins and antioxidant and phytase activities, all legume sourdoughs were clearly differentiated from control doughs. The traditional Italian legumes are bio-diverse, and all showed high levels of nutritional elements and suitability for optimal sourdough fermentation. Legume flours subjected to sourdough fermentation would be suitable to be used alone or better in mixture with cereals, and as gluten-free ingredients for making novel and healthy foods