Wheat (Triticum aestivum l.) production under drought and heat stress – adverse effects, mechanisms and mitigation: A review

Heat and drought stresses are the most important abiotic factors that reduce crops productivity by affecting various physiological and biochemical processes. Thus, selecting cultivars with better drought or heat stress tolerance or breeding for stress tolerance will be helpful in enhancing crop productivity under harsh environments. This review elaborates the physiological basis of high temperature and drought stress tolerance in wheat which can be used as selection criteria in wheat breeding program. In addition, some agronomic selection criteria which are valid and useful in selecting stress tolerant wheat species and cultivars. The review also discussed the valid usage of stress tolerance indices (such as mean productivity (MP), geometric mean productivity (GMP), yield index (YI), yield stability index (YSI), relative productivity (RP%), stress susceptibility index (SSI), and the tolerance index (TOL)) to scan the genotypes against drought and heat stress. Beside these, exogenous application of stress signaling compounds, osmolytes, or certain inorganic salts play a vital role for alleviating adverse effects of abiotic stresses for sustainable wheat production. In addition, applications for soil amendments will also helpful in increasing wheat crop productivity under stressful conditions. All these strategies may be helpful to meet the food demands of the increasing population.Fil: El Sabagh, A.. University of Kafrelsheikh; EgiptoFil: Hossain, A.. Bangladesh Agricultural Research Institute; BangladeshFil: Barutçular, C.. University of Çukurova; TurquíaFil: Islam, Mohammad Sirajul. Hajee Mohammad Danesh Science and Technology University; BangladeshFil: Awan, S. I.. University of the Poonch; PakistánFil: Galal, A.. University of Kafrelsheikh; EgiptoFil: Iqbal, M. A.. University of the Poonch; PakistánFil: Sytar, O.. Slovak University of Agriculture; EslovaquiaFil: Yildirim, M.. Dicle University; TurquíaFil: Meena, R. S.. Inistitute of Agricultural Sciences; IndiaFil: Fahad, S.. The University of Swabi; PakistánFil: Najeeb, U.. The University of Queensland; AustraliaFil: Konuskan, O.. Mustafa Kemal University; TurquíaFil: Habib, R. A.. Bahauddin Zakariya University; PakistánFil: Llanes, Analia Susana. Universidad Nacional de Rio Cuarto. Facultad de Ciencias Exactas Fisicoquímicas y Naturales. Instituto de Investigaciones Agrobiotecnológicas - Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigaciones Agrobiotecnológicas; Argentina. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas, Fisicoquímicas y Naturales. Departamento de Ciencias Naturales; ArgentinaFil: Hussain, S.. University of Agriculture; PakistánFil: Farooq, M.. Sultan Qaboos University; OmánFil: Hasanuzzaman, M.. Sher-e-Bangla Agricultural University; BangladeshFil: Abdelaal, K. H.. Kafrelsheikh University; EgiptoFil: Hafez, Y.. Kafrelsheikh University; EgiptoFil: Cig, F.. Siirt University; TurquíaFil: Saneoka, H.. Hiroshima University; Japó

Development of new microalgae-based sourdough "crostini": functional aspects of Arthrospira platensis (spirulina) addition

The aim of this work was to evaluate the influence of Arthrospira platensis F&M-C256 (spirulina) incorporation on the nutritional and functional properties of “crostini”, a leavened bakery product largely consumed in Italy and Europe. Sourdough was used as leavening and fermentation agent and three concentrations of A. platensis F&M-C256 were tested: 2%, 6% and 10% (w/w). Despite a lower volume increase compared to the control, the A. platensis F&M-C256 “crostini” doughs reached a technological appropriate volume after fermentation. At the end of fermentation, no significant differences in microorganisms concentrations were observed. A. platensis F&M-C256 “crostini” showed higher protein content compared to the control. Considering the European Commission Regulation on nutritional claims, “crostini” incorporated with 6% and 10% biomass can be claimed to be a “source of protein”. Six and ten percent A. platensis “crostini” also presented significantly higher antioxidant capacity and phenolics. A significantly lower value of in vitro dry matter and protein digestibility between A. platensis F&M-C256 “crostini” and the control was found. The overall acceptability decreased with increasing A. platensis F&M-C256 addition. The combination of spirulina biomass addition and the sourdough technology led to the development of a novel microalgae-based bakery product with nutritional and functional featuresinfo:eu-repo/semantics/publishedVersio

Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries

Background: Myrtle (Myrtus communis L.) is a medicinal and aromatic plant belonging to Myrtaceae family, which is largely diffused in the Mediterranean areas and mainly cultivated in Tunisia and Italy. To the best of our knowledge, no studies have already considered the use of the lactic acid fermentation to enhance the functional features of M. communis. This study aimed at using a selected lactic acid bacterium for increasing the antioxidant features of myrtle berries, with the perspective of producing a functional ingredient, dietary supplement or pharmaceutical preparation. The antioxidant activity was preliminarily evaluated through in vitro assays, further confirmed through ex vivo analysis on murine fibroblasts, and the profile of phenol compounds was characterized. Results: Myrtle berries homogenate, containing yeast extract (0.4%, wt/vol), was fermented with Lactobacillus plantarum C2, previously selected from plant matrix. Chemically acidified homogenate, without bacterial inoculum and incubated under the same conditions, was used as the control. Compared to the control, fermented myrtle homogenate exhibited a marked antioxidant activity in vitro. The radical scavenging activity towards DPPH increased by 30%, and the inhibition of linoleic acid peroxidation was twice. The increased antioxidant activity was confirmed using Balb 3 T3 mouse fibroblasts, after inducing oxidative stress, and determining cell viability and radical scavenging activity through MTT and DCFH-DA assays, respectively. The lactic acid fermentation allowed increased concentrations of total phenols, flavonoids and anthocyanins, which were 5–10 times higher than those found for the non-fermented and chemically acidified control. As shown by HPLC analysis, the main increases were found for gallic and ellagic acids, and flavonols (myricetin and quercetin). The release of these antioxidant compounds would be strictly related to the esterase activities of L. plantarum. Conclusions: The lactic acid fermentation of myrtle berries is a suitable tool for novel applications as functional food dietary supplements or pharmaceutical preparations

Study protocol of the iMPaCT project : A longitudinal cohort study assessing psychological determinants, sexual behaviour and chlamydia (re)infections in heterosexual STI clinic visitors

Acknowledgements We are grateful to the staff at the STI clinics of Amsterdam, Kennemerland, Hollands Noorden, Twente, who are involved in the recruitment and data collection of participants, and Marlous Ratten and Klazien Visser from Soapoli-online, who are involved in the coordination of laboratory testing of the home-based sampling kits at six-month follow-up. We also thank the staff at the STI department at the National Institute for Public Health and the Environment, especially Birgit van Benthem. Funding This project is funded by the Strategic Programme (SPR) of the National Institute for Public Health and the Environment (RIVM) (project number S/113004/01/IP). The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript. Availability of data and materials The dataset (anonymised) generated during this study will be made available for interested parties on request.Peer reviewedPublisher PD

The effect of sulphur applications on nutrient composition, yield and some yield components of barley (Hordeum vulgare L.)

This study was carried out to investigate the effect of different sulphur applications on nutrient composition, yield and some yield components of barley during 2004-05 and 2005-06 winter seasons inEastern Anatolia, Turkey. The trial was conducted in a randomized complete block design with three replications. The results indicated that grain yield, plant height, spike lenght, number of seed per spike,biological yield, harvest index, 1000-seed weight, protein ratio, P, Cu, Mn, Ca, Mg, Fe and Zn content in grain and shoot were significantly affected by the sulphur applications. The highest grain yield was obtained from 160 kg sulphur ha-1 application as 3424 and 3411 kg ha-1 in 2004-05 and 2005-06, respectively