Auswahl der wissenschaftlichen Literatur zum Thema „Xanthosoma spp“

The present study aims at integrating the characterization studies conducted on the Cuban germplasm collection of Xanthosoma sagittifolium (Araceae) preserved in the Research Institute of Tropical Roots and Tubers Crops (INIVIT). Differentiation of accessions was done by combining qualitative and quantitative descriptors to clarify the relationships between six well-defined groups. The results may be used to establish a core collection for improved management of Xanthosoma spp. germplasm.

<p>Indonesian society has a consumption pattern dominated staple grains group. To reduce dependence on other countries for imports of foodstuffs, need to diversification their meal using existing biodiversity. One of the crops that can be developed is the cocoyam (Xanthosoma spp.) potential as a source of carbohydrate. Cocoyam can be grown in the lowland to the mountains with a height of up to 1300 meters above sea level. Therefore it is necessary to find the most appropriate planting site so that plants can grow and develop optimally. This study aimed to determine the growth of three types of new cocoyam at a different altitude variation. This study was conducted in two different regions of altitude, is Tawangmangu (1200 m above sea level) and Klaten (98 m above sea level). Observations using three different types of cocoyam, the tuber white, purple and yellow. Each type grown in both altitude with 10 replications each. The observations were obtained include fresh weight, dry weight, number of leaves, chlorophyll and carotenoid levels were analyzed by unpaired t test and ANOVA test at 95% confidence level. The results of this study indicate that tuber white, purple and yellow tuber are planted in the lowlands (Klaten) and highlands (Tawangmangu) had significant results in the measurement of plant height, fresh weight, dry weight, and chlorophyll and carotenoid levels have significantly different results, but not the parameters of the number of leaves. Height and weight of the fresh plant<br />in Klaten higher than in Tawangmangu, while the white tuber dry weight in Tawangmangu higher than other treatments. The levels of chlorophyll and carotenoid yellow tuber is the highest in Klaten than others.</p>

Ceratocystis fimbriata is a complex of many cryptic, host-specialized species that causes wilt and canker of woody species and rot diseases of storage roots and corms of many economically important plants worldwide. With the exception of the family Araceae, all confirmed hosts of C. fimbriata are dicotyledonous plants. We hypothesized that the isolates from members of the family Araceae would form a monophyletic lineage specialized to infect these unique hosts. Analyses of sequences of the internal transcribed spacer (ITS) region of nuclear rDNA indicate that isolates and herbarium specimens of C. fimbriata from the family Araceae represent three different groups: an Xanthosoma/Syngonium group on corms of Xanthosoma spp. from the Caribbean region and on ornamental S. podophyllum from greenhouses in Florida, Hawaii, Australia, and Brazil; an inhame group on corms of Colocasia esculenta in Brazil; and a distantly related taro group on Colocasia esculenta in Hawaii and China and on X. sagittifolium in Fiji. Inoculations of three species of Araceae (Caladium bicolor, S. podophyllum, and Colocasia esculenta) showed that isolates from all three groups are pathogenic to these three hosts. Brazilian isolates from Mangifera indica and Ficus carica were only weakly pathogenic to Caladium and Syngonium sp. and were not pathogenic to Colocasia sp. Syngonium plants appeared to be most susceptible to isolates of the Xanthosoma/Syngonium group, and Colocasia plants were least susceptible to isolates from Syngonium spp. Thus, it appears that adaptations to the family Araceae have evolved more than once in the C. fimbriata complex. It is hypothesized that the three groups of C. fimbriata on the family Araceae are native to the Caribbean, Brazil, and Asia, respectively, but they have been spread elsewhere by humans.

Among the major infectious diseases in fish, those caused by zoosporic organisms are important, especially saprolegniasis. These diseases can affect few animals or even the entire population of the production environment. The use of alternative treatments for infectious diseases in aquatic animals has proven to be effective. It prevents the mortality of part of the crop, as well as the contamination of water by chemical components. Within this scenario, the use of plants stands out, mainly unconventional food plants (UFPs). The objective of this work was to evaluate the effect of the aqueous extracts of Luffa cylindrica, Xanthosoma sagittifolium and Momordica charantia on the mycelial growth of Saprolegnia spp. The extracts obtained from the maceration of dry and ground leaves were incorporated into the potato agar dextrose (PDA), at concentrations of 0, 5, 15, 25 and 50%. Later, filter paper disks containing the mycelium of Saprolegnia spp. were applied on the agar and incubated at 25°C. Evaluations were performed every 24 hours, for 10 days. In the study, all concentrations of M. charantia extract had an inhibitory action on the mycelial growth in the order of 75% of Saprolegnia spp. and can be considered a promising alternative for controlling this pathogen.

[ES] El uso de Colocasia esculenta (L.) Schott y Xanthosoma sagittifolium (L.) Schott como materia prima en forma de almidón o harina es una alternativa sostenible y nutritiva al trigo y otros granos. Esta alternativa permite a los agricultores minimizar las pérdidas después de su cosecha y garantizar la seguridad alimentaria ya que sus propiedades nutricionales, digestivas y saludables son reconocidas por la comunidad científica. Sin embargo, la información existente sobre este rizoma dirigida a su aplicación es bastante limitada. Esta tesis expone la caracterización funcional y tecnológica de los almidones obtenidos a partir de cormos y cormelos de Xanthosoma sagittifolium (L.) Schott. Asimismo, se evaluó tecnológicamente el efecto de la combinación de enzimas, hidrocoloides, almidón de patata, harina pregelatinizada sobre la harina de los cormelos de la Colocasia esculenta (L.) Schott en el desarrollo de un pan sin gluten. Además, se evaluaron las propiedades tecnológicas y digestivas de una fórmula básica para puré desarrollada a partir de harina de cormelos de Xanthosoma spp. y Colocasia spp. Además, la revisión bibliográfica realizada permitió poner en contexto los efectos saludables demostrados clínicamente de esta materia prima y sus componentes. Se demostró que existen diferencias significativas entre el almidón de cormos y cormelos de la misma especie. Se concluyó que la harina de Colocasia esculenta (L.) Schott es una buena opción para incrementar el valor nutricional de los panes sin gluten. Entre las estrategias probadas, el pan elaborado a partir de la mezcla con almidón de patata resultó la menos aconsejable. Además, todas las estrategias aplicadas originaron panes con menor índice glucémico que sus homólogos sin gluten reportados en otros estudios. Por primera vez, este trabajo recomienda el uso de harina de cormelos de Xanthosoma sagittifolium (L.) Schott y Colocasia esculenta (L.) Schott y para desarrollar purés con un valor nutricional agregado. La revisión bibliográfica realizada permitió recopilar los efectos demostrados clínicamente, concretamente antihiperglucémicos, antihepatotóxicos, antihipertensivos, hipoglucemiantes, anticancerosos, hipolipidémicos y prebióticos, entre otros, de los compuestos bioactivos presentes en esta planta.
[CA] L'ús de Colocasia esculenta (L.) Schott i Xanthosoma sagittifolium (L.) Schott com a matèria primera en forma de midó o farina, és una alternativa per a minimitzar les perdues després de la seua collita i garantir la seguretat alimentària ja que les seues propietats nutricionals, digestives i saludables són reconegudes per la comunitat científica. Aquesta tesi exposa la caracterització funcional i tecnològica dels midons obtinguts a partir de corms i cormelos de Xanthosoma sagittifolium (L.) Schott. D'una banda és va avaluar tecnològicament l'efecte de la combinació d'enzims, hidrocol·loides, midó de creïlla, farina pregelatinitzada sobre la farina dels cormelos de la Colocasia esculenta (L.) Schott en el desenvolupament d'un pa sense gluten. D'altra banda, es van avaluar les propietats tecnològiques i digestives d'una fórmula bàsica per a puré desenvolupada a partir de farina de cormelos de Xanthosoma spp. i Colocasia spp. que es pot destinar a poblacions vulnerables amb afeccions gastrointestinals, diabètics, celíacs, entre altres. A més, es va realitzar una revisió on s'exposen els efectes saludables demostrats clínicament, dels seus components. Es va demostrar que existeixen diferències significatives entre el midó de corms i cormelos de la mateixa espècie. Per tant, es va concloure que la farina dels cormelos de la Colocasia esculenta (L.) Schott és una bona opció per a incrementar el valor nutricional dels pans sense glútens i entre les estratègies provades, el pa elaborat a partir de la mescla amb midó de creïlla va resultar la menys aconsellable, però tots van mostrar menor índex glucèmic que els seus homòlegs sense glútens reportats en altres estudis. A més, per primera vegada es va recomanar l'ús de farina cormelos de Xanthosoma sagittifolium (L.) Schott i Colocasia esculenta (L.) Schott per a desenvolupar purés amb un valor nutricional agregat. La revisió bibilogràfica realitza va permetre recopilar el efectes demostrats clínicament, en concret antihiperglucémic, antihepatotóxic, antihipertensiu, hipoglucemiant, anticancerós, hipolipidémic i prebiòtic, entre altres, dels compostos bioactius presents en aquest rizoma.
[EN] The use of Colocasia esculenta (L.) Schott and Xanthosoma sagittifolium (L.) Schott as a raw material in form of starch or flour is a nutritious and sustainable alternative to wheat and other grains. This alternative allows farmers to minimize losses after harvest and guarantee food safety since its nutritional, digestive and healthy properties are recognized by the scientific community. Nevertheless, there is still scarce information about these rhizomes that limit their application. This thesis illuminates the functional and technological characterization of the starches obtained from corms and cormels of Xanthosoma sagittifolium (L.) Schott. Likewise, the effect of the combination of enzymes, hydrocolloids, potato starch, pregelatinized flour on Colocasia esculenta (L.) Schott cormels flour toward the development of a gluten-free bread was technologically evaluated. Furthermore, the technological and digestive properties of a basic formula for pastes developed from cormels flour of Xanthosoma sagittifolium (L.) Schott and Colocasia esculenta (L.) Schott was evaluated. In addition, a review was conducted and the health effects clinically demonstrated are exposed. It was shown that there are significant differences between the starch of corms and cormels of the same species. It was concluded that the flour from Colocasia esculenta (L.) Schott cormels is a good option to increase the nutritional value of gluten-free breads. Among the strategies tested, the bread made from mixtures with potato starch was the least desirable, but all strategies tested gave breads with lower glycemic index than gluten-free counterparts reported in other studies. For the first time, this works recommends the use of cormels flour from Xanthosoma sagittifolium (L.) Schott and Colocasia esculenta (L.) Schott was recommended to develop pastes to nutritional value to gluten-free products. In addition, the bibliographic review carried out allowed the compilation and analysis of the clinically demonstrated effects, especifically, antihyperglycemic, antihepatotoxic, antihypertensive, hypoglycemic, anti-cancer, hypolipidemic and prebiotic effects, among others, of the bioactive compounds present in these plants.
Authors acknowledge the financial support of the Spanish Ministry of Science, Innovation and Universities (RTI2018-095919-B-C21), Spanish Ministry of Economy and Competitiveness (Project AGL2014-52928-C2-1-R), the European Regional Development Fund (FEDER) and Generalitat Valenciana (Project Prometeo 2017/189). Tropical Food Research Institute from Cuba provided the rhizomes.
Calle Domínguez, J. (2021). Properties of Malanga Flours and their Use in Pastes and Gluten Free Breads [Tesis doctoral]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/168396
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