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Assimilate partitioning in leaves of the raffinose-storing herb Lamium album L.: the effects of altering source-sink balance Rev. Bras. Bot.
Kochhar,A.; Rees,T. Ap; Pollock,C.J..
In Lamium album, sucrose and raffinose-family oligosaccharides are the major products of photosynthesis that are stored in leaves. Using gas analysis and 14CO2 feeding, we compared photosynthesis and the partitioning of recently-fixed carbon in plants where sink activity was lowered by excision of flowers and chilling of roots with those where sink activity was not modified. Reduction in sink activity led to a reduction in the maximum rate of photosynthesis, to retention of fixed carbon in source leaves and to the progressive accumulation of raffinose-family oligosaccharides. This ultimately affected the extractable activities of invertase and sucrose phosphate synthase. At the end of the light period, invertase activity was significantly higher in treated...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Lamium album; Oligosaccharides; Source-sink interactions; Starch; Sucrose.
Ano: 2003 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-84042003000400012
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Biotechnological production of bioflavors and functional sugars Ciênc. Tecnol. Aliment.
Bicas,Juliano Lemos; Silva,Júnio Cota; Dionísio,Ana Paula; Pastore,Gláucia Maria.
Bioflavors and oligosaccharides are two classes of substances that may be produced biotechnologically through microbial bioprocesses. These compounds have attracted the interest of pharmaceutical and food industries not only due to their technological properties (sweetening/fiber or flavoring, respectively), but also as a consequence of other functional properties such as, for example, health promoting benefits. The use of agro-industrial residues as substrates in biotechnological processes seems to be a valuable alternative in helping to overcome the high manufacturing costs of industrial fermentations. This manuscript reviews the most important advances in biotechnological production of bioflavors and oligosaccharides. The use of some agro-industrial...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Bioflavors; Biotransformation; De novo synthesis; Functional food; Oligosaccharides.
Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000100002
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Development and characterization of an innovative synbiotic fermented beverage based on vegetable soybean. Repositório Alice
BATTISTINI, C.; GULLÓN, B.; ICHIMURA, E. S.; GOMES, A. M. P.; RIBEIRO, E. P.; KUNIGK, L.; MOREIRA, J. U. V.; JURKIEWICZ, C..
bitstream/item/176626/1/2018-development.pdf
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Leite de Soja; Simbiose; Soymilk; Prebiotics; Probiotics; Oligosaccharides.
Ano: 2018 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1091332
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Development and characterization of an innovative synbiotic fermented beverage based on vegetable soybean BJM
Battistini,Carolina; Gullón,Beatriz; Ichimura,Erica Sayuri; Gomes,Ana Maria Pereira; Ribeiro,Eliana Paula; Kunigk,Leo; Moreira,José Ubirajara Vieira; Jurkiewicz,Cynthia.
Abstract Soymilk was produced from vegetable soybean and fermented by probiotics (Lactobacillus acidophilus La-5, Bifidobacterium animalis Bb-12) in co-culture with Streptococcus thermophilus. The composition of the fermented beverage and oligosaccharides content were determined. The effect of fructooligosaccharides and inulin on the fermentation time and viability of probiotic microorganisms throughout 28 days of storage at 5 °C were evaluated. The soymilk from vegetable soybeans was fermented in just 3.2 h, when pH reached 4.8. Fermentation reduced the contents of stachyose and raffinose in soymilk. Prebiotics had no effect on acidification rate and on viability of B. animalis and S. thermophilus in the fermented beverage. The viable counts of B....
Tipo: Info:eu-repo/semantics/article Palavras-chave: Prebiotic; Probiotic; Soymilk; Oligosaccharides; Vegetable soybean.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822018000200303
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Effect of isomalto-oligosaccharide and gentio-oligosaccharide on the growth and fatty acid profile of Lactobacillus plantarum Electron. J. Biotechnol.
Soto,Carmen.
Background: Lactobacillus sp. are probiotic microorganisms, and some of them are able to produce conjugated linoleic acid (CLA) via the bio-hydrogenation of linoleic acid (LA). Both CLA and LA are polyunsaturated fatty acids commonly used in the prevention and control of cardiovascular disease, high cholesterol, and cancer, among other ailments. The carbon source is one variable that can affect the growth and characteristics of these bacteria. Molecules called prebiotics are known to benefit human health by stimulating the growth and activity of probiotic bacteria present in the intestinal microflora. The aim of this study was to evaluate how different oligosaccharides affect the growth and fatty acid profile of Lactobacillus plantarum (NRRL - B4496). L....
Tipo: Journal article Palavras-chave: CLA; Fatty acid profile; Lactobacillus plantarum; Oligosaccharides.
Ano: 2013 URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582013000400008
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Galactans: an overview of their most important sourcing and applications as natural polysaccharides BABT
Delattre,Cedric; Fenoradosoa,Taratra Andrée; Michaud,Philippe.
Since last decades, lot of biological and rheological properties of polysaccharides and oligosaccharides were described. Among them, galactans and more especially sulfated galactans from seaweeds have shown interesting and specific properties not only as texturing agents but also as biological active compounds on several organisms. This class of polysaccharides includes classical sulfated galactans extracted from seaweeds and classified as agar and carrageenans. However, some galactans are more complex and their specific structural features have been characterized after their extraction from terrestrial plants, seaweeds but also animals and microoragnisms. This review catalogues the origins, structural characteristics and potentialities of these...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Polysaccharide; Seaweed; Oligosaccharides; Galactan.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132011000600002
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Genotype evaluation of cowpea seeds (Vigna unguiculata) using 1H qNMR combined with exploratory tools and solid-state NMR. Repositório Alice
ALVES FILHO, E. G.; SILVA, L. M. A. e; TEOFILO, E. M.; LARSEN, F. H.; BRITO, E. S. de.
bitstream/item/167028/1/ART17019.pdf
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Genótipo de sementes de caupi; Oligosacarídeos; NMR; Chemometria; CP-MAS; SP/MAS; Cowpea seeds genotype; Chemometrics; Oligosaccharides.
Ano: 2017 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1073517
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Identification and characterization of malto-oligosaccharide from pinhão. Repositório Alice
PAVAN, V.; GODOY, R. C. B. de; PASTORE, G. M.; HELM, C. V.; GODOY, G. S.; Negre, M. de F..
bitstream/item/171215/1/2017-Catie-SLACA-Identification.pdf
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Pinhão; Araucaria angustifolia; Semente; Oligosaccharides.
Ano: 2017 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1085604
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Metabolic pathway of oligosaccharides in sorghum honeydew caused by Claviceps africana Ciência Rural
Bogo,Amauri; Mantle,Peter.
The occurrence of the alditol oligosaccharides in the Claviceps afriana honeydew is partly as a rational expression of the pathogen's selective nutritive metabolism of the sucrose supplied by the host plant. The experiments were carried out in laboratory and when 14C-D-sucrose, 14C-D-fructose or 14C-D-mannitol radiolabelled saccharides were incorporated into: a) sorghum plant infected by C. africana, b) whole and macereted micelia tissue and c) cell-free honeydew of C. africana, it was observed that the glucose moiety of sucrose was not involved in oligosaccharides formation. Glucose was used by the pathogen as nutritional source. Part of the unused fructose moiety was reduced to mannitol by the pathogen's enzymes which was also excreted into honeydew...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Biosynthesis; Metabolic pathway; Oligosaccharides; Ergot.
Ano: 2008 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782008000400008
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New group of oligosaccharides excreted in honeydew from scale insects Stigmacoccus sp. And coccus hesperidium L. Ciência Rural
Bogo,Amauri.
Analysis of the honeydew from scale insects Stigmacoccus sp. and Coccus hesperidium (L.) were carried out by paper chromatography, FAB-MS and GC-MS. The results showed three components (tri-, tetra- and penta-saccharides) which were composed by 1,4 glucose(s) linked to the glucose of sucrose. The findings therefore imply significant and novel metabolic transformations of sugars by the insect and/or microbial symbionts. From these results, structures and common names as "Stigmatriose, Stigmatetraose and Stigmapentose" were proposed for these oligosaccharides because they were found initially in Stigmacoccus sp. honeydew.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Homoptera; Oligosaccharides; FAB-MS; CG-MS; Structures.
Ano: 2003 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782003000400001
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Physicochemical characteristics of canned vegetable-type soybean processed with zinc at different pasteurization times. Repositório Alice
CZAIKOSKI, K.; LEITE, R. S.; MANDARINO, J. M. G.; CARRÃO-PANIZZI, M. C.; SILVA, J. B. da; IDA, E. I..
bitstream/item/184589/1/Physicochemical-PAB-2018.pdf
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Glycine Max; Tratamento Térmico; Pasteurização; Soybeans; Isoflavones; Oligosaccharides; Physicochemical properties.
Ano: 2018 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1097692
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Quantificação dos teores de açúcares, oligossacarídeos e amido em genótipos/ cultivares de soja (Glycine Max (L) Merril) especiais utilizados para alimentação humana. Repositório Alice
OLIVEIRA, M. A. de; CARRÃO-PANIZZI, M. C.; LEITE, R. S.; CAMPOS FILHO, P. J. de; VICENTINI, M. B..
RESUMO: Na soja, vários componentes, tais como açúcares, aminoácidos, ácidos orgânicos, sais inorgânicos, isoflavonas e saponinas estão relacionados com o sabor. Os açúcares, a sacarose e o amido, podem melhorar o sabor e a textura da soja. O objetivo deste trabalho foi quantificar os teores desses compostos e dos oligossacarídeos, em sementes de 28 genótipos/cultivares do Banco Ativo de Germoplasma da Embrapa Soja, que apresentam características especiais para o melhoramento genético. Os açúcares e os oligossacarídeos foram quantificados pela técnica de cromatografia liquida de alto desempenho (CLAE) e o amido pela metodologia adaptada de Rickard e Behn (1987). Os genótipos PI 417.159 e F83-8119 apresentaram menores teores de oligossacarídeos totais...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Sojas especiais; Açúcares; Oligossacarídeos; Amido; Soybean; Consuption human; Oligosaccharides; Starch.
Ano: 2010 URL: http://www.alice.cnptia.embrapa.br/handle/doc/856227
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Technology options for sustainable livestock production in India Open Agri
P.S..
Palavras-chave: Technology; Breeds (animals); Milk; Crossbreds; Milk products; Wool; Breeding methods; Grazing systems; Oligosaccharides.
Ano: 2021 URL: http://agropedia.iitk.ac.in/openaccess/?q=node/4148
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Whey upgrading by enzyme biocatalysis Electron. J. Biotechnol.
Illanes,Andrés.
Whey is a co-product of processes for the production of cheese and casein that retains most of the lactose content in milk. World production of whey is estimated around 200 million tons per year with an increase rate of about 2%/per year. Milk production is seasonal, so surplus whey is unavoidable. Traditionally, whey producers have considered it as a nuisance and strategies of whey handling have been mostly oriented to their more convenient disposal. This vision has been steadily evolving because of the upgrading potential of whey major components (lactose and whey proteins), but also because of more stringent regulations of waste disposal. Only the big cheese manufacturing companies are in the position of implementing technologies for their recovery and...
Tipo: Journal article Palavras-chave: Beta-galactosidase; Enzyme catalysis; Lactose; Oligosaccharides; Prebiotics; Whey.
Ano: 2011 URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582011000600009
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