Consulta: creatorFacets:"Marraccini,Pierre"
Registros recuperados: 3
Data/hora: 02/06/2024 08:24:13

Molecular cloning of a full-length cDNA and gene from Coffea arabica encoding a protein homologous to the yeast translation initiation factor SUI1: expression analysis in plant organs
Provedor de dados: 61
Autores: Gaborit,Charlotte; Caillet,Victoria; Deshayes,Alain; Marraccini,Pierre.
A full-length cDNA (CaSUI1) was isolated from a Coffea arabica cDNA library from beans during maturation. Its putative translational product is highly homologous to the SUI1 protein of Saccharomyces cerevisiae which functions in concert with eIF2 and the initiator tRNA-Methionin in directing the ribosome to the proper start site of translation. The corresponding gene from coffee was also cloned and sequenced. Its organization is very similar to what observed for the same gene from rice (Oryza sativa) particularly regarding the position and length of its introns. The expression of CaSUI1 gene was also checked and showed that it was highly expressed in all coffee tissues analyzed, therefore confirming the essential role of the SUI1 protein in cell...
Tipo: Info:eu-repo/semantics/other
Palavras-chave: Coffea arabica; Constitutive gene expression; GOS2; SUI1; Translational initiation.
Ano: 2003
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1677-04202003000100008

Genetics of coffee quality
Provedor de dados: 61
Autores: Leroy,Thierry; Ribeyre,Fabienne; Bertrand,Benóit; Charmetant,Pierre; Dufour,Magali; Montagnon,Christophe; Marraccini,Pierre; Pot,David.
Coffee quality, in the present context of overproduction worldwide, has to be considered as a main selection criterion for coffee improvement. After a definition of quality, and an overview of the non genetic factors affecting its variation, this review focuses on the genetic factors involved in the control of coffee quality variation. Regarding the complexity of this trait, the different types of quality are first presented. Then, the great variation within and between coffee species is underlined, mainly for biochemical compounds related to quality (caffeine, sugars, chlorogenic acids, lipids). The ways for breeding quality traits for cultivated species, Coffea arabica and Coffea canephora are discussed, with specific challenges for each species. For C....
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Coffea spp.; Biochemical compounds; Candidate genes; ESTs; Genetic breeding; Marker-assisted selection; Quality.
Ano: 2006
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1677-04202006000100016

Cytology, biochemistry and molecular changes during coffee fruit development
Provedor de dados: 61
Autores: De Castro,Renato D.; Marraccini,Pierre.
In commercial coffee species (Coffea arabica and Coffea canephora), fruit development is a lengthy process, characterized by tissue changes and evolutions. For example, soon after fecundation and up to mid development, the fruit is mainly constituted of the pericarp and perisperm tissue. Thereafter, the perisperm gradually disappears and is progressively replaced by the endosperm (true seed). Initially present in a "liquid" state, the endosperm hardens as it ripens during the maturation phase, as a result of accumulation of storage proteins, sucrose and complex polysaccharides representing the main reserves of the seed. The last step of maturation is characterized by the dehydration of the endosperm and the color change of the pericarp. Important...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Coffea spp; Bean development; Cell cycle; Endosperm; EST; Gene expression; Pericarp; Perisperm.
Ano: 2006
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1677-04202006000100013