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Topic Review
Diabrotica Species
The genus Diabrotica has over 400 described species, the majority of them neotropical. However, only three species of neotropical Diabrotica are considered agricultural pests, D. speciosa, D. balteata, and D. viridula. D. speciosa and D. balteata are polyphagous both as adults and during the larval stage. D. viridula are stenophagous during the larval stage, feeding essentially on maize roots, and polyphagous as adults. The larvae of the three species are pests on maize, but D. speciosa larvae also feed on potatoes and peanuts, while D. balteata larvae feed on beans and peanuts. None of these species express a winter/dry season egg diapause, like several North American species. Instead they have several continuous, latitude-mediated generations per year. This hinders the use of crop rotation as a management tool, although early planting can help in the temperate regions of the distribution of D. speciosa. Their know parasitoids do not exert much control on Diabrotica populations, or show potential for inundative biocontrol plans. Management options are limited to insecticide applications and Bt GM maize. Other techniques that show promise are products using Beauveria bassiana and Heterorhabditis bacteriophora, semiochemical attractants for monitoring purposes or as toxic baits, and plant resistance.
  • 1.3K
  • 30 Jul 2020
Topic Review
Peroxisome Proliferator-activated Receptors
Peroxisome proliferator-activated receptors (PPARs) are nuclear receptors that exert important functions in mediating the pleiotropic effects of diverse exogenous factors such as  physical exercise and food components. Particularly, PPARs act as transcription factors that control the expression of genes implicated in lipid and glucose metabolism, and cellular proliferation and  differentiation.  In this review, we aimed to summarize recent advancements reported on the effects of lifestyle and food habits on PPAR transcriptional activity.
  • 1.3K
  • 30 Oct 2020
Topic Review
Clostridium perfringens as foodborne pathogen
Clostridium perfringens (Cp.) is a Gram-positive, anaerobic, nonmotile rod that forms subterminal spores. This bacterium has characteristics that contribute to its ability to cause foodborne illness by the thermotolerant spores. Meat and poultry products are identified as the main source of infection for humans. The diversity of toxins produced by Cp. has allowed it to be the cause of various diseases in humans and animals, due their rapid growth rate in warm food. In humans, it is associated with diseases related to food consumption that has been prepared or preserved in inadequate hygienic conditions, meanwhile the toxin causes necrotic enteritis in broilers.
  • 1.3K
  • 21 Oct 2020
Topic Review
Probiotics
Probiotics and prebiotics are microbiota-management instruments for improving human health once they may be beneficial for maintaining a healthy community of gut microbiota and bowel function. Probiotic’s main target is the gut, via the gastrointestinal tract, although direct application to other body zones such as the vaginal tract, the oral cavity, and skin have been studied.
  • 1.3K
  • 16 Dec 2020
Topic Review
Antarctic Marine Fungi
Despite the harsh conditions, fungi are ubiquitously present in Antarctic ecosystems. The key to fungal success can be due to the vast array of specialized molecules, which allowed their colonization in almost every habitat of our Planet. In Antarctic marine environments, the fungal specific adaptions to low temperatures lead to the production of structurally novel enzymes and secondary metabolites that provide competitive advantages over other microorganisms. The bioprospecting of Antarctic fungi for new bioactive compounds and enzymes is important not only for elucidating their ecological role but also useful for developing blue biotechnologies. 
  • 1.3K
  • 01 Jun 2021
Topic Review
FERONIA
As a member of the Catharanthus roseus receptor-like kinase 1-like (CrRLK1L) protein kinase subfamily, FERONIA (FER) has emerged as a versatile player regulating multifaceted functions in growth and development, as well as responses to environmental factors and pathogens. With the concerted efforts of researchers, the molecular mechanism underlying FER-dependent signaling has been gradually elucidated. A number of cellular processes regulated by FER-ligand interactions have been extensively reported, implying cell type-specific mechanisms for FER.
  • 1.3K
  • 14 Dec 2020
Topic Review
Sphingosine Kinase 1
Sphingosine kinase (SPHK) catalyses the ATP-dependent phosphorylation of sphingosine to form sphingosine 1-phosphate (S1P), which acts as an intracellular second messenger and extracellular ligand for specific receptors. S1P can be released through specific transporters to act as a ligand for the family of G protein-coupled S1P receptors 1 to 5 (S1P1 to S1P5) and regulates a wide range of biological effects including transformation and cancer cell survival. S1P levels are tightly regulated by the balance between synthesis by SPHK, reversible conversion to sphingosine by specific S1P phosphatases (SPP1 and SPP2), and degradation by S1P lyase. 
  • 1.3K
  • 27 Oct 2020
Topic Review
Postharvest Ultraviolet Radiation in Fruit and Vegetables
Ultraviolet (UV) radiation comprises the region of the electromagnetic spectrum (EM) between visible light and X-rays (100–400 nm). It was discovered in 1801 by Johann Wilhelm Ritter, who observed that radiation outside the violet end of the visible solar spectrum could decompose silver chloride. Seven decades later, it was discovered that UV light could prevent microbial growth.
  • 1.3K
  • 24 Apr 2022
Topic Review
Water Yam (Dioscorea alata)
Anthracnose disease caused by a fungus Colletotrichum gloeosporioides is the primary cause of yield loss in water yam (Dioscorea alata), the widely cultivated species of yam. Resistance to yam anthracnose disease (YAD) is a prime target in breeding initiatives to develop durable-resistant cultivars for sustainable management of the disease in water yam cultivation.
  • 1.3K
  • 24 Feb 2022
Topic Review
Aroma of Sherry Products
Jerez (Sherry) is a well-known wine-producing region located in southern Spain, where world-renowned oenological products such as wines, vinegars, and brandies are produced. There are several factors that provide characteristic physical, chemical, and sensory properties to the oenological products obtained in this Sherry region: the climate in the area with hot summers, mild winters, and with limited rainfall; the raw material used consisting on Palomino Fino, Moscatel, and Pedro Ximénez white grape varieties; the special vinification with fortified wines; and aging techniques such as a dynamic system of biological or oxidative aging.
  • 1.3K
  • 09 Apr 2021
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