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  • Open Access


    Physiological Responses of Pea Plants to Salinity and Gibberellic Acid

    Houneida Attia1,2,*

    Phyton-International Journal of Experimental Botany, Vol.92, No.1, pp. 149-164, 2023, DOI:10.32604/phyton.2022.022363

    Abstract Pea is a seed legume. It is rich in cellulose fibre and protein. It is also a significant source of minerals and vitamins. In this paper, we set out to better characterize the physiological responses of Pisum sativum L. to the combined effects of NaCl, 100 mM and gibberellins (GA3). Our analysis revealed that NaCl caused a decrease in growth resulting in a reduction in root elongation, distribution and density, leaf number and leaf area, and a decrease in dry matter of roots and shoots. However, the contribution of GA3 in the salty environment induced an increase in these different… More >

  • Open Access


    GC-MS Analysis of Metabolites in Filling Grains of Rice-Tartary Buckwheat (Fagopyrum tataricum) in Comparison to Conventional Tartary Buckwheat

    Chenggang Liang1,#, Chunyu Wei1,#, Yan Wang1,*, Wujuan Yu1, Kai Liao1, Taoxiong Shi1, Dabing Xiang2,3, Qijiao Chen1

    Phyton-International Journal of Experimental Botany, Vol.90, No.3, pp. 871-893, 2021, DOI:10.32604/phyton.2021.014242

    Abstract Rice-Tartary buckwheat (RTB) is a special germplasm of Tartary buckwheat. In this study, the appraisal of taste quality between RTB and conventional Tartary buckwheat (CTB) was presented, and the metabolites in kernels at three typical grain filling stage (GFS) were investigated. Unlike CTB, RTB showed thin shell seeds without longitudinal furrows at maturity, which was easily artificially dehulled. Sense organ test indicated that RTB exhibited better taste quality because of the higher values of appearance, viscosity, taste and summary were appraised. In total, 92 metabolites were identified in kernels using GM-MS metabolomics platform. The levels of most metabolites changed greatly… More >

  • Open Access


    Effect of sugars on the association between cowpea vicilin (7S storage proteins) and fungal cells

    T.L. Rose*, V.M. Gomes*, M. Da Cunha**, K.V.S. Fernandes***, J. Xavier-Filho***

    BIOCELL, Vol.27, No.2, pp. 173-179, 2003, DOI:10.32604/biocell.2003.27.173

    Abstract Vicilins (7S storage proteins) found in various legume seeds have been previously shown to interfere with the germination of spores or conidia of phytopathogenic fungi and inhibit yeast growth and glucose stimulated acidification of the medium by yeast cells. In the present work vicilins from cowpea (Vigna unguiculata) seeds were added to the growth medium of Saccharomyces cerevisiae cells and Fusarium oxysporum conidia. Helix pomatia lectin, wheat germ agglutinin and Ulex europaeus lectin were used to identify differences in the binding of the vicilins to the surface of cells of S. cerevisiae and F. oxysporum treated with this protein. After… More >

  • Open Access


    Lactic Acid Fermentation from Coffee Ground Waste Hydrolysate by Lactobacillus rhamnosus

    Ja-Ryong Koo1, Hye Min Park1, Se Kyung Kim2, Hyun Shik Yun1,*

    Journal of Renewable Materials, Vol.7, No.4, pp. 365-372, 2019, DOI:10.32604/jrm.2019.04170

    Abstract Lactic acid is an important organic acid that is widely used in the food, pharmaceutical, and cosmetic industries. Lactic acid was produced from coffee ground waste which contains fermentable sugars and is increasingly generated from our daily dietary life. Among 114 strains of Lactobacillus species, Lactobacillus rhamnosus ATCC 10863 was selected for the production of lactic acid from coffee ground waste. Through alkali pretreatment and saccharification, cellulose and hemicellulose in coffee ground waste were converted into fermentable sugars. Pretreatment experiments were conducted at various alkali solution, concentrations, and times. Alkali pretreatment with 35 g/L of KOH at 121oC for 60… More >

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