114 research outputs found
Biofumigation auch gegen pflanzenparasitische Nematoden?
Biofumigation refers to a biological method to reduce diseases, pests and weeds in
the soil which is suitable for organic production systems. Cruciferous plants with a
high level of Glucosinolates are grown for about two months in the field. To achieve
the biofumigation effect, the intercrop is mulched during full bloom and rapidly
incorporated into the soil. The Gluconisolates are converted during biological
degradation into volatile substances toxic for certain diseases or pests. Nematodes
are also sensitive to these substances and are reduced thereby. Besides using the
incorporation of fresh plant material, pellets made of dried cruciferous plants and sold
as fertilizer might be an alternative approach for nematode control. The pellets are
incorporated into the soil before planting, avoiding the cultivation of plants for several
months as in conventional biofumigation. First results from pot and greenhouse
experiments show effects on plant growth, galling index and reproduction rate of root
knot nematodes (Meloidogyne spp.). Further studies conducted at the Agroscope
Changins-Wädenswil Research Station ACW are underway to evaluate the potential
of this method for the control of different Meloidogyne-species and host plants
Evaluation of fluopyram for the control of Ditylenchus dipsaci in sugar beet
Fluopyram, a succinate dehydrogenase inhibitor fungicide, has shown potential in controlling Meloidogyne incognita and Rotylenchus reniformis in tomato. The effectiveness of this compound for the control of Ditylenchus dipsaci in sugar beet was evaluated. In this study, laboratory, growth chamber, glasshouse, and field experiments were conducted. In a motility bioassay, the EC50 value was determined with 3.00 μg/ml a.i. after 72 h exposure to fluopyram. The growth chamber experiment did not show any effects on D. dipsaci penetration rate; however, field experiments revealed a positive effect of fluopyram applied at planting in reducing D. dipsaci infectivity. The glasshouse experiment confirmed a limited effect of fluopyram on D. dipsaci population development. Under field conditions, despite a reduction of D. dipsaci penetration rates in spring, fluopyram was not effective in reducing the population development until harvest. Consequently, D. dipsaci densities in plant tissue and soil were high at harvest and not different among treatments. However, root-rot symptoms were significantly reduced at harvest. Fluopyram applied at planting showed good potential to reduce root-rot symptoms caused by D. dipsaci in sugar beet. However, for the long-term reduction of nematode populations in soil, further integrated control measures are needed to reduce the risks of substantial yield losses by D. dipsaci
Identification of oenological tannins extracted from oak wood
Our study is dealing with the determination of the origin of oenological tannins using the modified OIV procedure. The method is based on HPLC analyses of proanthocyanidol content (catechin, epicatechin, epigallocatechin, epicatechin-3-O-gallate and epigallocatechin-3-O-gallate) after thioacidolysis - thiolytic cleavage of the flavonol intermonomer linkages in proanthocyanidols under heat in an acid medium. The purpose of the study was to differentiate oenological tannins gained from Quebracho cortex and tannins extracted from oak wood. As the results show, both groups of tannins do not produce any flavan-3-ols after thioacidolysis, but they show specific peaks, which enable determination of their origin
Experiments with oenological methods to increase the spicy aroma in Austrian Grüner Veltliner wines
Grüner Veltliner is Austria's most important grape variety, accounting for 32.5% of the vineyard area (a total of around 14,500 ha). There is a noticeable trend with this variety away from fresh, fruity wines towards more spicy, single-vineyard wines. This is especially true for export-oriented producers. The aim of this scientific study is to test oenological methods for increasing the leading substance of the spicy aroma, the sesquiterpene rotundone and to sensory evaluate the wines. The methods skin contact, full and partial fermentation on the skins, addition of whole grapes and or leaves were tested in two independent experimental designs. The wines were analysed using a SPE-SPME-GC-TQMS method. The "retro-tratitional methods" of winemaking mentioned in the article can enhance the spiciness of the wines to a certain degree. Especially the addition of whole grapes as well as partial maceration gave the best results here. The increase in spiciness was observed both sensorially and analytically, as evidenced by higher rotundone contents. However, in summary, it must be stated that the results indicate that an exclusive analysis of rotundone, without the inclusion of phenols and other volatile substances, cannot contribute to a full understanding of the matter, which is based on the interaction of many components. Further analysis both sensory and analytical involving many volatile compounds and phenols are therefore absolutely necessary
Effect of L-carnitine on the hepatic transcript profile in piglets as animal model
<p>Abstract</p> <p>Background</p> <p>Carnitine has attracted scientific interest due to several health-related effects, like protection against neurodegeneration, mitochondrial decay, and oxidative stress as well as improvement of glucose tolerance and insulin sensitivity. The mechanisms underlying most of the health-related effects of carnitine are largely unknown.</p> <p>Methods</p> <p>To gain insight into mechanisms through which carnitine exerts its beneficial metabolic effects, we fed piglets either a control or a carnitine supplemented diet, and analysed the transcriptome in the liver.</p> <p>Results</p> <p>Transcript profiling revealed 563 genes to be differentially expressed in liver by carnitine supplementation. Clustering analysis of the identified genes revealed that most of the top-ranked annotation term clusters were dealing with metabolic processes. Representative genes of these clusters which were significantly up-regulated by carnitine were involved in cellular fatty acid uptake, fatty acid activation, fatty acid β-oxidation, glucose uptake, and glycolysis. In contrast, genes involved in gluconeogenesis were down-regulated by carnitine. Moreover, clustering analysis identified genes involved in the insulin signaling cascade to be significantly associated with carnitine supplementation. Furthermore, clustering analysis revealed that biological processes dealing with posttranscriptional RNA processing were significantly associated with carnitine supplementation.</p> <p>Conclusion</p> <p>The data suggest that carnitine supplementation has beneficial effects on lipid and glucose homeostasis by inducing genes involved in fatty acid catabolism and glycolysis and repressing genes involved in gluconeogenesis.</p
Determination of Glutathione in Austrian Wine Samples: The Effects of Freezing, the Choice of Yeast and Storage
Glutathione (GSH, γ-L-Glutamyl-L-Cysteinyl Glycine) is a tripeptide of L-glutamate, L-cysteine and glycine. GSH in wine is derived from either grapes or yeast, during alcoholic fermentation. The GSH concentration in wine is very variable and depends on the environmental conditions as well as viticultural practices. During winemaking GSH has a significant role in oxidation prevention due to its unique redox and nucleophilic properties. Since GSH is very reactive it is highly important to prepare samples immediately and under inert conditions just prior to the determination of the GSH concentration. Therefore the aim of this research was to implement a method for the quantitative determination of GSH levels in grape juices (musts) made from different Austrian grape varieties and to investigate the influence of yeast on the GSH content in wine after aging. The results of this research have shown that monitoring with nitrogen gas, sulphur dioxide and freezing process at −25 ºC led to a good protective effect on the free glutathione amount in wine and grape samples. The GSH concentration in the samples was variable. Levels were ranging from non-detectable to up to 23.10 mg/l, and it showed that grape variety has no impact on GSH concentration in the must. Furthermore the results suggest that the choice of yeast has an impact on GSH content in wine even after 6 and 18 months of aging
Heterologous expression of Oenococcus oeni malolactic enzyme in Lactobacillus plantarum for improved malolactic fermentation
Lactobacillus plantarum is involved in a multitude of food related industrial fermentation processes including the malolactic fermentation (MLF) of wine. This work is the first report on a recombinant L. plantarum strain successfully conducting MLF. The malolactic enzyme (MLE) from Oenococcus oeni was cloned into the lactobacillal expression vector pSIP409 which is based on the sakacin P operon of Lactobacillus sakei and expressed in the host strain L. plantarum WCFS1. Both recombinant and wild-type L. plantarum strains were tested for MLF using a buffered malic acid solution in absence of glucose. Under the conditions with L-malic acid as the only energy source and in presence of Mn2+ and NAD+, the recombinant L. plantarum and the wild-type strain converted 85% (2.5 g/l) and 51% (1.5 g/l), respectively, of L-malic acid in 3.5 days. Furthermore, the recombinant L. plantarum cells converted in a modified wine 15% (0.4 g/l) of initial L-malic acid concentration in 2 days. In conclusion, recombinant L. plantarum cells expressing MLE accelerate the malolactic fermentation
Increased red blood cell deformation in children and adolescents after SARS-CoV-2 infection
Severe coronavirus disease 2019 (COVID-19) is associated with hyperinflammation, hypercoagulability and hypoxia. Red blood cells (RBCs) play a key role in microcirculation and hypoxemia and are therefore of special interest in COVID-19 pathophysiology. While this novel disease has claimed the lives of many older patients, it often goes unnoticed or with mild symptoms in children. This study aimed to investigate morphological and mechanical characteristics of RBCs after SARS-CoV-2 infection in children and adolescents by real-time deformability-cytometry (RT-DC), to investigate the relationship between alterations of RBCs and clinical course of COVID-19. Full blood of 121 students from secondary schools in Saxony, Germany, was analyzed. SARS-CoV-2-serostatus was acquired at the same time. Median RBC deformation was significantly increased in SARS-CoV-2-seropositive compared to seronegative children and adolescents, but no difference could be detected when the infection dated back more than 6 months. Median RBC area was the same in seropositive and seronegative adolescents. Our findings of increased median RBC deformation in SARS-CoV-2 seropositive children and adolescents until 6 months post COVID-19 could potentially serve as a progression parameter in the clinical course of the disease with an increased RBC deformation pointing towards a mild course of COVID-19
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