Academic literature on the topic 'Sucrose Storage'

Abstract Key message An integrative comparative transcriptomic approach on six sugar beet varieties showing different amount of sucrose loss during storage revealed genotype-specific main driver genes and pathways characterizing storability. Abstract Sugar beet is next to sugar cane one of the most important sugar crops accounting for about 15% of the sucrose produced worldwide. Since its processing is increasingly centralized, storage of beet roots over an extended time has become necessary. Sucrose loss during storage is a major concern for the sugar industry because the accumulation of invert sugar and byproducts severely affect sucrose manufacturing. This loss is mainly due to ongoing respiration, but changes in cell wall composition and pathogen infestation also contribute. While some varieties can cope better during storage, the underlying molecular mechanisms are currently undiscovered. We applied integrative transcriptomics on six varieties exhibiting different levels of sucrose loss during storage. Already prior to storage, well storable varieties were characterized by a higher number of parenchyma cells, a smaller cell area, and a thinner periderm. Supporting these findings, transcriptomics identified changes in genes involved in cell wall modifications. After 13 weeks of storage, over 900 differentially expressed genes were detected between well and badly storable varieties, mainly in the category of defense response but also in carbohydrate metabolism and the phenylpropanoid pathway. These findings were confirmed by gene co-expression network analysis where hub genes were identified as main drivers of invert sugar accumulation and sucrose loss. Our data provide insight into transcriptional changes in sugar beet roots during storage resulting in the characterization of key pathways and hub genes that might be further used as markers to improve pathogen resistance and storage properties.

Pea (Pisum sativum L.) cotyledons, overexpressing a potato sucrose transporter (StSUT1), were used to explore the hypothesis that sucrose stimulates the onset of storage protein biosynthesis. The study focused on the transition between pre-storage and storage phases of seed development. During this period supply of sucrose and hexose to transgenic cotyledons was unaffected by StSUT1 expression. However, protoplasmic levels of sucrose but not hexoses were elevated in transgenic cotyledons. Total protein levels in cotyledons followed the same temporal trend as observed for sucrose and this was reflected in an earlier appearance of protein bodies. Protein levels in wild type and StSUT1 cotyledons were found to lie on the same sucrose dose-response curve and this could be reproduced in vitro when wild type cotyledons were cultured on media containing various sucrose concentrations. Rates of [14C]sucrose uptake and incorporation into polymeric forms were consistent with protoplasmic sucrose supplying a proportion of the carbon skeletons required for storage protein accumulation. In addition, vicilin gene expression was up-regulated earlier in StSUT1 cotyledons. We conclude that sucrose functions both as a signal and fuel to stimulate storage protein accumulation and assembly into protein bodies. An earlier stimulation of storage protein synthesis is considered to largely account for the 14% increase in protein levels of StSUT1 seeds at harvest.

Changes in Glucose, Fructose and Sucrose Contents in Storage Roots of Asparagus During Vegetation PeriodThe objective of the field experiment conducted during 2000-2002 was to determine changes in glucose, fructose and sucrose contents in storage roots of asparagus (Asparagus officinalisL.) cv.‘Thielim’during vegetation period. The aim of the study was also to estimate the correlation between yield and the content of carbohydrates. Sum of glucose, fructose and sucrose contents (GFS) and sucrose contents in storage roots of asparagus decreased at the beginning and increased at the end of harvest. Generally glucose and fructose for carbohydrate contents increased, while that of sucrose decreased. A possitive correlation was observed for sucrose and GFS between asparagus spears and storage roots (r=0.821 and r=0.641, respectively). A negative correlation between the yield of spears and glucose, sucrose and GFS contents in storage roots was found (r=0.595, r=0.624, r=0.794, respectively). Positive correlations were found between total yield during harvest and year of cropping, average GFS content in storage roots during harvest, sum of radiation during harvest, while negative correlation between total yield and sum of average daily air temperature during harvest was found.

Abstract Background Loop-mediated isothermal amplification (LAMP) is one of the most promising tools for rapidly detecting Leptospira spp. However, LAMP is hampered by cold storage to maintain the enzymatic activity of Bst DNA polymerase. Objective To overcome the drawback of cold storage requirement for LAMP reagents we modified the reagents by adding sucrose as stabilizer. We then sought to determine the stability at room temperature of the premixed LAMP reagents containing sucrose. Method Premixed LAMP reagents with sucrose and without sucrose were prepared. The prepared mixtures were stored at room temperature for up to 60 days, and were subjected to LAMP reactions at various intervals using rat kidney samples to detect leptospiral DNA. Results The premixed LAMP reagents with sucrose remained stable for 45 days while sucrose-free premixed LAMP reagents showed no amplification from day 1 of storage at room temperature up to day 14. Conclusion The LAMP reagent system can be refined by using sucrose as stabilizer, thus allowing their storage at room temperature without the need for cold storage. The modified method enables greater feasibility of LAMP for field surveillance and epidemiology in resource-limited settings.

Each year millions of tons of sugarbeet (Beta vulgaris L.) roots are stored in large exposed piles prior to processing. During postharvest storage, respiration and invert sugar formation consume sucrose and even a small reduction in these losses would have substantial economic impact. This study investigated the relative importance of hybrid, environment, and hybrid × environment interactions and examined their implications in characterizing hybrids for sucrose loss during storage or developing hybrids with improved storage properties. Glucose, fructose, and extractable sucrose concentrations and respiration rate were measured 30 and 120 d after harvest (DAH) on five hybrids produced in six environments. Environment effects were significant on both dates for all traits except fructose 30 DAH. Significant hybrid × environment interactions were observed for respiration rate 30 and 120 DAH, for extractable sucrose 120 DAH, and for glucose concentration 30 DAH. The only trait with a significant hybrid main effect was extractable sucrose 30 DAH. For the 90 d between measurements, extractable sucrose losses for individual hybrid-environment combinations ranged from 1 to 63% of the sucrose available 30 DAH. It appeared that large environmental impacts and hybrid × environment interactions, compared to the relatively small hybrid influences, would complicate selecting parental lines with all or most of the storage traits desired. Furthermore, a comprehensive evaluation of commercial hybrids or breeding lines for storage traits would require considerable resources. Efforts to understand the impact of production practices and growing season environment on storage properties would probably be more productive than attempting to produce commercial hybrids with improved storage characteristics. Key words: Beta vulgaris L., respiration, glucose, fructose, extractable sucrose

AbstractSeed development is a series of events involving cell division, followed by cell differentiation and storage activity In legume cotyledons, cell differentiation starts in certain regions and gradually spreads to other parts, thereby building up developmental gradients The entire process appears to be subject to metabolic control The high hexose state of the premature legume embryo as controlled by seed coat-specific invertases favours cell division Differentiation is initiated when hexose decreases and sucrose increases Seed development occurs in a close interaction with seed metabolism and transport processes Movement of photoassimilates from the sieve tubes to the unloading region of the maternal seed tissue is symplasmic and controlled by plasmodesmal passage Sucrose uptake into Vicia faba cotyledons is mediated by a H+-sucrose symporter located in the outer epidermis which generates transfer cells Formation of the sucrose uptake system is induced during the early to mid-cotyledon stage by tissue contact with the maternal seed coat and is controlled by carbohydrate availability In contrast, a hexose transporter gene is also expressed in epidermal cells covering younger, mitotically active regions of the cotyledons The sucrose uptake system apparently generates the high sucrose state immediately preceding the storage phase Sucrose specifically induces storage-associated differentiation processes indicating a specific sucrose-dependent signalling pathway operating in maturing cotyledons Moreover, the mode of sucrose uptake — apoplasmic movement into the epidermal cells with subsequent symplasmic transfer to the storage parenchyma cells — appears to control coordinated cotyledon development Unlike sucrose, amino acid transport into legume cotyledons is passive during early development but at later stages when large amounts of storage proteins are synthesized an additional active uptake system is established to ensure a sufficient supply

Calla lily is an appreciated specie used for flower arrangements. In spite of its commercial importance, there is little information on calla lily postharvest conservation. Thus, this study aimed to determine the best sucrose concentration for pulsing and cold storage conditions to extend calla lily postharvest durability. Flower stalks were submitted to a pulsing pre-treatment using 2, 4, 8, 12 and 16% sucrose in the solution, for one hour, plus a treatment with direct storage in cold chamber (4ºC), without a prior-treatment. Dry storage or storage in solution with the commercial product Flower® was also tested. A completely randomized design was used with four replicates and three inflorescences per plot. Spathe length and width were daily measured from which the opening and wilting processes were analyzed. It was observed that pulsing with sucrose was efficient in extending calla lily inflorescences opening process and durability. Dry storage for short periods (less than six days) can also be used, but a prior-treatment with 12% sucrose pulsing for one hour or with a water supply for the same period was required. For storage in solution, a pulsing with 5% or 7.5% sucrose was recommended.

The quantity and pattern of carbohydrate-related changes during storage root development differed among six sweetpotato cultivars [Ipomoea batatas (L.) Poir. `Beauregard', `Heart-o-Gold', `Jewel', `Rojo Blanco', `Travis', and `White Star']. Measurements were taken for individual sugars, total sugars, alcohol-insoluble solids (AIS, crude starch), and dry weight (DW) at 2-week intervals from 7 to 19 weeks after transplanting (WAT) in two separate years. Sucrose was the major sugar during all stages of development, representing at least 68% of total sugars across all cultivars and dates. Pairwise comparisons showed `Heart-o-Gold' had the highest sucrose content among the cultivars. Sucrose content increased by 56% for `Heart-o-Gold' over the 12 weeks of assay, ranking first among the cultivars at 17 and 19 WAT and possessing 27% more sucrose than the next highest ranking cultivar, `Jewel', at 19 WAT. Fructose content profiles varied among and within cultivars. `Beauregard' showed a consistent increase in fructose throughout development while `Whitestar' showed a consistent decrease. The other cultivars were inconsistent in their fructose content profiles. Glucose content profiles were similar to those for fructose changes during development. The relationship between monosaccharides was fructose = 0.7207 × glucose + 0.0241. Cultivars with the highest fructose and glucose content could be selected by breeders after 13 WAT. Early clonal selection for high sucrose and total sugars is less promising because substantive changes in clonal rank occurred for sucrose and total sugars after 15 WAT. Cultivars ranking the highest in total sugars had either more monosaccharides to compensate for a lower sucrose content or more sucrose to compensate for a lower monosaccharide content. The relationship between DW and AIS was similar (AIS = 0.00089 × DW), and DW and AIS increased with time for most cultivars. Cultivars with high DW and AIS can be selected early during storage root development.

Infusion with buffer/sucrose solutions (up to 30% sucrose) has long been used to ‘cryoprotect’ tissue in an attempt to prevent ice crystal artifact in frozen sections. This is helpful for example in sectioning large, fixed tissue blocks that must be frozen relatively slowly in dry ice to allow sectioning on a sliding microtome. In 1977, De Olmos added ethylene glycol to the mixture (30 g cane sugar/50 ml 0.1 M PO4 buffer at pH 7.2 in 20 ml ethylene glycoi) for -10°C storage of free floating sections from lightly fixed primate brain. Jones and Kane in 78 used this solution for storage of sections at -20°C (standard household freezer temperature) for up to one month before horseradish peroxidase histochemical reaction, in their methods, they cautioned that "sucrose attracts insects" (ants, personal communication). We and others have found the above cryoprotectant solution generally useful for storage of free floating sections from fixed brain. We observed that adjacent sections stored at 4°C in buffer for 2 weeks (common practice for Nissl stained sections) lost their reactivity to antibody labelling.

Seven untrained male subjects participated in a double-blind, crossover study conducted to determine the efficacy of different carbohydrate drinks in promoting carbohydrate storage in the whole body and skeletal muscle during recovery from exhaustive exercise. The postabsorptive subjects first completed an exercise protocol designed to deplete muscle fibers of glycogen, then consumed 330 ml of one of three carbohydrate drinks (18.5% glucose polymer, 18.5% sucrose, or 12% sucrose; wt/vol) and also received a primed constant infusion of [1-13C]glucose for 2 h. Nonoxidative glucose disposal (3.51 ± 0.28, 18.5% glucose polymer; 2.96 ± 0.32, 18.5% sucrose; 2.97 ± 0.16, 12% sucrose; all mmol ⋅ kg− 1 ⋅ h− 1) and storage of muscle glycogen (5.31 ± 1.11, 18.5% glucose polymer; 4.07 ± 1.05, 18.5% sucrose; 3.45 ± 0.85, 12% sucrose; all mmol ⋅ kg wet wt−1 ⋅ h− 1; P < 0.05) were greater after consumption of the glucose polymer drink than after either sucrose drink. The results suggest that the consumption of a glucose polymer drink (containing 61 g carbohydrate) promotes a more rapid storage of carbohydrate in the whole body, skeletal muscle in particular, than an isoenergetic sucrose drink.

The involvement of the sucrose-cleaving enzymes, acid and alkaline invertases and sucrose synthase in carbohydrate metabolism, was investigated in three different developing sink organs: 1) the starch-storing tubers from Solanum tuberosum L., 2) the starch- and protein-storing cotyledons from Vicia faba L., and 3) the sucrose-storing taproots from Beta vulgaris L. subsp. altissima. In potato, tuberisation is characterised by a change from an invertase- dominated sucrolytic pathway in stolons to one dominated by sucrose synthase in developing tubers. This pathway continues to be the major route for sucrose breakdown during tuber growth but only in tubers receiving a ready supply of photoassimilate. Sucrose flux to the tuber was shown to regulate sucrose synthase activity, excision of developing tubers from the mother plant resulting in a rapid decrease in sucrose synthase activity and an increase in acid invertase. Acid invertase was by far the major sucrolytic enzyme in stored tubers. In contrast, acid invertase does not play a major role in sucrose cleavage in developing bean cotyledons. Sucrose synthase is the dominant sucrolytic enzyme during the early stages of seed growth but in the later stages of development alkaline invertase predominates. During sugar beet development, high acid invertase activity in very young roots declines rapidly when taproot swelling commences, to be replaced by both sucrose synthase and alkaline invertase. Neither enzyme predominates during taproot growth. No significant increase in the activity of any of the sucrolytic enzymes occurred in taproots stored for 80 d at 8°C. Sucrose synthase was purified to homogeneity from bean cotyledons and characterised. Polydonal antibodies were raised to both native and denatured sucrose synthase protein. Similarly alkaline invertase was purified from bean cotyledons and sugar beet taproots and polyclonal antibodies raised to both denatured proteins. Isoforms of bean and sugar beet alkaline invertases were separated by anion-exchange chromatography but were not immunologically distinct. The antibodies produced were used throughout this study to confirm enzyme levels.

A banana tem sido comumente indicada como uma boa fonte de frutooligossacarídeos (FOS), que são considerados componentes funcionais de alimentos. Contudo, diferenças significantes em suas quantidades têm sido referidas na literatura. Portanto, uma parte do trabalho foi destinada à identificação e quantificação de FOS durante o amadurecimento de cultivares de bananas pertencentes aos grupos genômicos mais comumente cultivados no Brasil. Considerando as diferenças de cultivar, estágio do amadurecimento e metodologia usada para análise de FOS, os conteúdos dos açúcares foram analisados por cromatografia líquida de alta performance (HPAEC-PAD) e cromatografia a gás (CG-MS). Uma pesquisa inicial entre oito cultivares no estágio maduro, mostrou acúmulo de 1-cestose, primeiro membro da série de FOS, em todas elas (quantidades entre 297 e 1600 µg/g M.S). A nistose, o segundo membro, foi detectado somente na cultivar Prata. Com bases nestes dados, foram escolhidas cinco cultivares, para que fossem analisadas durante todo o amadurecimento. Os resultados mostraram uma forte correlação entre a chegada a um nível específico de sacarose (~200 mg/g M.S) e a síntese de 1-cestose. Em uma segunda fase, os níveis de sacarose e FOS total foram quantificados em diferentes fases de amadurecimento de banana Prata, armazenada em temperatura ambiente e em baixa temperatura. As supostas enzimas envolvidas em sua síntese também foram avaliadas. Para explorar a possibilidade da invertase ser responsável pela atividade de frutosiltransferase em banana, foi medido o efeito do inibidor Piridoxal HCl, os níveis de concentração do substrato e as atividades de hidrólise e transglicosilação, e o efeito do tempo no estudo cinético da enzima. A baixa temperatura atrasou todos os eventos analisados por 15 dias e os níveis de sacarose tiveram um pequeno aumento, porém constante, enquanto a banana estava armazenada ao frio, e uma rápida elevação no final do amadurecimento. Foi detectado FOS total desde o primeiro dia pós-colheita, enquanto que a 1-cestose permaneceu indetectável até os níveis de sacarose atingirem aproximadamente 200 mg/g M.S., em ambos os grupos. Os níveis de sacarose e FOS total foram ligeiramente maiores em bananas armazenadas em baixas temperaturas do que em frutos controle. Em ambas as amostras os níveis de FOS total foram maiores que de 1-cestose. Os perfis de carboidratos por HPLC e TLC sugeriram a presença de neocestose, 6-cestose e bifurcose. A enzima supostamente responsável pela atividade de transglicosilação em banana parece ser a invertase. Contudo, os altos níveis de sacarose encontrados em banana armazenadas em baixa temperatura, poderiam ser resultado de várias mudanças de enzimas degradativas e biossíntéticas, como sacarose-sintase (SuSy), sacarose-fosfato-sintase (SPS), invertase e outras, uma vez que a sacarose possui um papel central, direta ou indiretamente, em diversas vias do metabolismo de carboidrato em banana. Assim, na última parte do trabalho foram analisados o acúmulo de sacarose e a síntese e atividade de enzimas sintéticas, hidrolíticas e fosforolíticas, importantes no metabolismo de amido-sacarose, durante o amadurecimento de banana Prata nos dois tratamentos. A baixa temperatura não danificou os frutos, aumentando a vida de prateleira deles. As amostras do frio apresentaram pequeno aumento no nível de degradação de amido e um acréscimo de 20 % na sacarose acumulada durante o amadurecimento. Foi verificado o atraso na produção de etileno, CO2, e no início de degradação de amido durante o acondicionamento ao frio, concomitante ao atraso no pico de atividade de α-amilase. O atraso no climatério também manteve alta a atividade e síntese protéica de SuSy durante o armazenamento a frio, que declinaram após a retirada do frio, como no controle. As enzimas β-amilase, fosforilase (forma citosólica e plastidial) e SPS reagiram positivamente, sofrendo uma indução positiva na síntese e atividade enzimática durante o armazenamento ao frio, que poderia ser parte do mecanismo necessário para os maiores níveis de açúcares e para o processo de tolerância do fruto à baixa temperatura.
Banana has been currently indicated as a good source of fructooligosaccharides (FOS), which are considered to be functional components of foods. However, significant differences in their amounts in bananas have been observed in the literature. So, a part of this work aims to identify and quantify FOS during ripening in different banana cultivars belonging to the most common genomic groups cultivated in Brazil. Considering that these differences can be due to cultivar, stage of ripening, and the methodologies used for FOS analyses, sugar contents were analyzed by high performance anion exchange chromatography pulsed amperiometric detection (HPAEC-PAD) and gas chromatography- mass spectrometry (GC-MS). An initial screening of eight cultivars in a full-ripe stage showed that 1-Kestose, the first member of the FOS series (amounts between 297 and 1600 µg/g of D.M), was accumulated in all of them. Nystose, the second member, was detected only in Prata cultivar. Five of the cultivars were analyzed during ripening, and a strong correlation could be established with a specific sucrose level (~200 mg/g of D.M.), which seems to trigger the synthesis of 1-Kestose. In a second part of this work, the levels of sucrose and total-FOS were quantified in different phases of banana Prata ripening stored at ambient and low temperature. The supposed enzymes involved in their synthesis were also evaluated. To explore the possibility that invertase could be responsible for the fructosyltransferase activity in banana, we measured the effect of the inhibitor Pyridoxal HCl, the level of substrate concentration on both hydrolyze and transglycosylase activity in the same protein extract and the effect of time on kinetic study of the enzyme. The cold temperature delayed all the analyzed events for 15 days and sucrose levels increased low, but constantly, while banana were stored at low temperature and had a burst when it increased. Total-FOS were detected in the first days after harvest, while 1-kestose remained undetectable until the sucrose levels were around 200 mg.g (dry weight), in both groups. Total-FOS and sucrose levels were higher in banana stored at low temperature than in control. In both samples total-FOS levels were higher than 1-kestose. The carbohydrate profiles by HPLC and TLC suggest the presence of neokestose, 6-kestose and bifurcose. The enzyme supposed to be responsible for the transglycosilation activity in banana, seems to be an invertase. However, the higher sucrose levels found in banana stored at low temperature could be result of several changes in biosynthetic and degradative enzymes, such sucrose-synthase, sucrose-phosphate-synthase, invertase and others, once that sucrose plays a central role in a lot of direct and indirect carbohydrate pathways in banana fruits. So, in the last part of this work, we analyzed the sucrose accumulation and synthesis and activity of synthetic, hydrolytic and phosphorolytic enzymes that are important in the starch-sucrose metabolism during ripening of banana Prata stored at ambient and low temperature. The levels of starch degradation and sucrose accumulation (around 20% over) showed high levels in cold fruits as compared with control, during the ripening. The cold temperature delayed the ethylene and CO2 production, and the beginning of the starch degradation, concomitantly with a delay in the profile of α-amylase synthesis and activity. The late climateric also maintained the high synthesis and activity of SuSy during the cold storage that decreased just after ending the cold exposure. The β-amylase, phosphorylase (plastidial and citossolic forms) and the SPS enzymes showed a positive induction in the both activity and synthesis of protein during the cold storage. It could be important to the higher sugars levels showed at low temperature and that could contribute to the process of cold resistance in banana fruit.

Les pâtes surgelées sont relativement stables et peuvent être fabriquées à l’échelle industrielle, distribuées et cuites à la demande au moment de la vente ou de la consommation (point chaud). La congélation des pâtes sucrées induit une baisse de volume et une augmentation du temps de fermentation, ces conséquences sont dues à deux facteurs : la baisse de la production de CO2 (viabilité des levures) et la faible capacité de rétention de gaz du réseau gluténique. La perte de la qualité des pâtes congelées est accélérée durant le stockage. Cette thèse porte sur l’étude de l’effet de la congélation et de la conservation sur les levures et les propriétés techno-fonctionnelles des pâtes sucrées type Kougelhopf. Ce travail vise à l’étude de l’impact de la vitesse de congélation sur les propriétés microbiologiques, rhéologiques, structurales et sensorielles de ces pâtes. Elles ont été congelées à différentes températures (-20 °C, -30 °C, -40 °C et une immersion dans l'azote liquide) puis conservées à -40 °C pendant 9 semaines. Les principaux résultats de cette étude ont permis de mettre en évidence le rôle de la vitesse de congélation et de la durée de conservation sur les propriétés intrinsèques des pâtes sucrées surgelées. Il en découle que l’activité fermentaire et l’intégrité du réseau du gluten sont tributaire de la vitesse de congélation. En effet, cette dernière contrôle la taille et la localisation des cristaux de glace d’où la recherche d’un compromis entre une vitesse de congélation ni trop rapide pour diminuer la viabilité des levures ni trop lente pour former de gros cristaux pouvant perforer le réseau de gluten de la pâte. Ce travail a démontré que le surdosage de levure reste valable uniquement pour les pâtes sucrées surgelées destinées à être conservées au-delà de 4 semaines. Ce surdosage améliore ainsi la qualité globale du Kougelhopf en compensant la perte de l'activité des levures pendant la congélation et le stockage
The frozen doughs are relatively stable and can be manufactured on an industrial scale, distributed and baked on demand at the point of sale or consumption (Bake-off). Freezing sweet dough induces a decrease in specific volume and an increase in fermentation time, these effects are due to two factors: lower production of CO2 (yeast viability) and losing capacity to retain gas (gluten network integrity). The loss of quality of frozen dough is accelerated during storage. This study focuses on the freezing and frozen storage effects on Kougelhopf sweet doughs. The aim of this work is to study the impact of freezing rate on microbiological, rheological, structural, and sensory properties of sweet doughs. The sweet doughs were frozen at different temperatures (-20°C, -30°C, -40°C and an immersion in liquid nitrogen) and stored at -40°C for 9 weeks. The main results obtained showed an impact of freezing rate and frozen storage duration on the frozen doughs intrinsic properties. This study shown the dependence of fermentation activity and integrity of the gluten network with freezing rate, which controls size and location of ice crystals resulting in research of a compromise between freezing rate nor too fast to reduce yeast viability, nor too slow to form large ice crystals that could perforate gluten network. Added the yeast amount is necessary only for frozen sweet doughs to be stored beyond 4 weeks, which improves the overall quality of Kougelhopf by compensating for yeast activity decrease during freezing and frozen storage

O objetivo principal deste trabalho foi caracterizar a estrutura da rede de armazenamento de álcool combustível brasileira destacando-se a infra-estrutura da região Centro-Sul no que diz respeito à capacidade estática e à localização dos tanques das unidades produtoras, distribuidoras e portos, além do cálculo e análise do índice de concentração dos principais agentes do setor nessa região. Para o estudo dos Índices de Concentração CR4 e do Índice de Herfindahl-Hirschiman HHI, utilizou-se a capacidade de armazenagem de álcool das unidades produtoras em nível estadual de detalhamento dos dados; a produção de álcool no ano-safra canavieiro de 2007/2008; a tancagem individual das unidades produtoras, dos terminais portuários e das bases distribuidoras. O levantamento realizado indicou que a maior concentração de usinas encontra-se na região Centro-Sul, com grande destaque para o estado de São Paulo que, além de possuir o maior número de unidade produtoras, também classifica-se como maior estado produtor e o que possui a maior tancagem. Nas colocações subseqüentes estão os estados de Minas Gerais e Paraná. Com capacidades de armazenagem menores ficam os estados de Goiás, Mato Grosso, Mato Grosso do Sul, Espírito Santo e Rio de Janeiro. O Índice de Concentração CR4 para a região Centro- Sul indicou que a maior concentração encontra-se entre as duas maiores empresas e que, à medida que mais empresas são adicionadas, a taxa de aumento do índice é menor, apontando para uma estrutura de mercado onde existem algumas empresas líderes, com grande participação na capacidade de armazenagem de álcool no setor sucroalcooleiro e um grande número de médias e pequenas empresas com menor participação no mercado. Especificamente no estado de São Paulo, o Índice de Concentração CR4 do setor equivale à metade de toda a capacidade de armazenagem de álcool do estado e tratam-se das mesmas empresas que compõem as quatro maiores de toda a região Centro-Sul. Em relação à rede armazenadora de álcool nos portos da região, o porto de Santos, no estado de São Paulo, obteve a maior concentração, seguido do Porto de Paranaguá no estado do Paraná. As bases distribuidoras de combustível que movimentam álcool combustível configuraram maior concentração no Estado de São Paulo, seguido do Paraná e Rio de Janeiro.
The main objective of this work was characterize the Brazilian ethanol storage chain, focusing on the centersouth infrastructure area, looking at the static capacity and the tanks localization of the unit production, distributor and ports besides, the calculation and the concentration degree of the main sector agents in this area. To study the four biggest group Concentration Index CR4 and the Herfindahl-Hirschiman index HHI, it was used the ethanol storage capacity per unit, in a state level of details; the ethanol production in the sugar cane season 2007/2008; the individual production of the unit storage, the ports and the distributor bases. The survey realized has shown that the biggest unit concentration is located inside the Center-South area, with main focus in São Paulo state, that has the biggest number of units, the biggest ethanol production and also the biggest storage. After that, its got Minas Gerais State and Paraná state. Goiás, Mato Grosso, Mato Grosso do Sul, Espírito Santo and Rio de Janeiro have the smallest capacities. The Concentration Index CR4 for the Center-South indicated that the biggest concentration is between two biggest enterprises, and, by the time that more enterprises are included, the index rate growth is smaller, pointing to market structure where it exists a small group of leaders companies with big participation in the ethanol storage capacity. In other hand, a big group of small and medium units have smaller market participation. Specifically in São Paulo state, the Concentration Index CR4 of the sector is equivalent to half of all ethanol storage capacity of this state and is about the same companies that are included in the four biggest units of the center-south area. Related to the ethanol storage chain at the ports, the Santos port, in São Paulo State, has the biggest concentration followed by Paranaguá port, in Paraná State. The fuel distribution bases that movement ethanol has bigger concentration in São Paulo State followed by Paraná State and Rio de Janeiro State.

La production de dattes ne cesse d’augmenter d’une saison à une autre ce qui engendre des pertes essentiellement lors des étapes de manutention et de commercialisation. De plus, l’étape de manutention post-récolte joue un rôle important dans le maintien de la qualité des dattes. Dans ce cadre et afin de préserver les qualités organoleptique et nutritionnelle des dattes après récolte tout en améliorant leur valeur commerciale, des essais de conservation et de traitement post-récolte ont été mis en place. L’effet de la conservation des dattes en fonction de la température, du temps, de l’utilisation d’atmosphère modifiée lors du stockage et d’un traitement thermique sur la fermeté, la couleur, et les teneurs en sucres, acides organiques, polyphénols et parois cellulaires a été étudié. Les dattes du cultivar ‘Deglet Nour’ récoltées en 2017 et 2018 au stade Tamr ainsi que les dattes communes ‘Arichti’, ‘Bouhattam’, ‘Bser Hlou’ consommées à un stade de maturité précoce (stade Khalal) ont été conservées à -18, 0, 2 et 4 °C pendant 3, 6 et 9 mois et à 2 °C pendant 30 et 60 jours, respectivement. La spectroscopie Moyen Infrarouge (MIR) en tant que méthode non destructive et non ciblée a permis de mettre en évidence l’effet de l’année de récolte par rapport à la composition chimique et de discriminer les échantillons de dattes ‘Deglet Nour’ conservés à 4 et 2 °C. Le rendement en parois cellulaires assimilées aux fibres, ainsi que les procyanidines représentant 98% des polyphénols totaux sont stables durant la conservation du cultivar ‘Deglet Nour’ et du cultivar ‘Arichti’ quel que soit la température et la durée de conservation. En revanche, ces composants sont ceux qui sont les plus affectés par les conditions de conservations dans le cas des cultivars ‘Bouhattam’ et ‘Bser Hlou’. Ce dernier est le cultivar le plus ferme et le plus apprécié par les consommateurs, en raison notamment de l’augmentation des teneurs en sucres réducteurs affectant son goût sucré lors de la conservation. De ce fait, une conservation des dattes ‘Deglet Nour’ à -18 °C pourrait être une solution pour un stockage à long terme, par contre en raison des coûts énergétiques élevés, 2 °C est la température optimale de conservation. En outre, afin de bien valoriser les dattes communes et prolonger leur durée de vie, la durée de conservation peut être prolongée pour le cultivar ‘Arichti’, une optimisation de la température de conservation pour le cultivar ‘Bser Hlou’ et ‘Bouhattam’ sera cependant nécessaire. Les dattes précédemment citées ont été également conservées dans différents types d’emballages à atmosphère modifiée (EAM) à 2 °C pendant 3, 6 et 9 mois pour le cultivar ‘Deglet Nour’ et pendant 30 et 60 jours pour les cultivars ‘Arichti’, ‘Bouhattam’ and ‘Bser Hlou’. D’une façon générale, ces résultats ont montré que les EAM ont le même impact que la température et la durée de conservation sur la qualité des dattes. Par conséquent, leur utilisation dans les industries de conditionnement de dattes va entrainer des coûts supplémentaires sans effets bénéfiques. L’impact d’un traitement d’hydratation sur les qualités organoleptique et nutritionnelle des dattes a également été évalué. Le traitement des dattes ‘Deglet Nour’ de trois usines de conditionnement différentes, à une vapeur d’eau saturée à 60-62 °C pendant 4 heures a montré qu’elles deviennent plus souples comme attendu, tandis que les paramètres nutritionnels sont resté stables. La spectroscopie Moyen Infrarouge (MIR) a permis de discriminer les dattes des trois usines et il est suggéré qu’elle soit adoptée par les stations de conditionnement comme une nouvelle technique prédictive et non destructive. Ce résultat confirme que le traitement d’hydratation pourrait être fortement recommandé pour valoriser les dattes sèches de faible valeur commerciale, cependant il doit être optimisé pour les dattes très sèches
The production of dates is increasing every season, causing losses especially during post-harvest handling andmarketing. Post-harvest handling plays an important role in maintaining date palm. In order to preserve organolepticand nutritional quality of date palm fruits after harvest with improving their commercial value, storage experiments andpost-harvest treatments have been assayed.The effect of different storage conditions of temperature, time and modified atmosphere, as well as the effectof heat treatment of dates, on firmness, colour, sugars, organic acids, polyphenols and cell walls and compositions havebeen studied.‘Deglet Nour’ date palm fruits of two harvest seasons (2017 and 2018) as well as common date cultivars‘Arichti’, ‘Bouhattam’ and ‘Bser Hlou’ consumed at early maturity stage (Khalal stage), were stored at -18, 0, 2 and 4°C for 3, 6 and 9 months and at 2 °C for 30 and 60 days, respectively. Mid Infrared Spectroscopy (MIR) as a nontargetedmethod allowed to highlight a year effect on 'Deglet Nour’ chemical composition and to discriminate samplesstored at 4 and 2 °C regarding to major components (moisture, sugar, organic acids...). Cell wall yields (assimilated tofiber) as well as procyanidins, accounting for 98% of total polyphenols, were stable during ‘Deglet Nour’ and ‘Arichti’cultivars storage regardless of temperature and time conditions. However, these same components were the mostaffected by storage conditions for ‘Bouhattam’ and ‘Bser Hlou’ cultivar. This latter, was the softest cultivar and themost appreciated by consumers, may be because of reducing sugars increase affecting its sweet taste. Thus, stored fruitsat -18 °C could be the solution for a long-term storage but due to its high energetic costs, 2 °C must be the optimaltemperature. Moreover, in order to valorize common dates palm and prolong their shelf life, storage time could beprolonged for ‘Arichti’ cultivar with temperature storage ptimization for ‘Bser Hlou’ and ‘Bouhattam’ cultivars.Date palm fruits mentioned above, were also stored under Modified Atmosphere packaging (MAP) at 2°Cduring 3, 6 and 9 months for ‘Deglet Nour’ and during 30 and 60 days for commons cultivars (‘Arichti’, ‘Bouhattam’and ‘Bser Hlou’). In general, differences were observed on physical and chemical parameters using different MAPstreatments for ‘Deglet Nour’date palm fruits. Dates became darke with MAPT and MAPA storage. Dates palm storedunder this latter MAP bag showed an increase on procyanidins, some cell walls compositions, fructose and citric acid.Firmness loss of this cultivar was delayed with MAPZ storage with polyphenols stability. This latter bag type conservedfirmness and colour of the three studied cultivars (‘Arichti’, ‘Bouhattam’ and ‘Bser Hlou’) were stabe with no differencecomparing to control (without MAP). Organic acids, cell walls yield and composition, polyphenols were also stableduring storage. Only sugars contents of every cultivars had different behaviour.These results showed that MAP bags had very lower benefical effects than storage time and temperature on ‘date palmquality. So, their use in date processing industries could have more costs with no apparent effects.The organoleptic and nutritional quality of ‘Deglet Nour’ date palm was also evaluated before and afterhydration treatment commonly used in date prcessing units (DPU), in order to become more commercially valued andto minimize waste generated along the date palm fruit supply chain. Hydration treatment under saturated steam at 60-62°C for 4 hours impoved date fruits texture as expected while nutritional parameters were quite stable. Mid InfraredSpectroscopy (MIR) allowed to discriminate samples from the three DPUs suggesting to be adopted in DPU as a newpredictive and no destructive technique. So, hydration treatment could be highly recommended to valorize fruit byproducts.However, it needs to be optimized for the very hard-type dates
انتاج التمور في ارتفاع مستمر من موسم الى اخر مما يجعل مراكزالفرز و التخزين تتخلص من كميات هائلة من التمور المتضررة أثناءعمليات الفرز والتسويق. هذه العمليات تلعب دورا هاما في الحفاظ على جودة التمور. ومن أجل الحفاظ على الجودة الغذائية للتمور بعد الجنيمع تحسين قيمتها التسويقية، تم القيلم بتجارب التخزين وبعض معالجات ما بعد الجني.وقد تم دراسة تأثير ظروف التخزين المختلفة من درجة الحرارة، مدة الخزن وتقنية الجو الهوائي المعدل، وكذلك تأثير معالجة التمور الجافةعلى الصلابة، اللون، السكريات، الأحماض العضوية، البوليفينول وجدران الخلايا النباتية (الالياف) ومكوناتها.تم تخزين تمور ’ دقلة النور’ لصابة 2017 و 2018 والأصناف الأخرى من التمور الأقل انتشارا مثل ’ الارشتي’، ’ بو حتم’، ’ بسر حلو’18 درجة مائوية وفي 2 درجة مائوية لمدة - ,0 ,2 , التي تستهلك في مرحلة متقدمة من النضج (خلال)، لمدة ثلاثة، ستة وتسعة أشهر في 430 و 60 على التوالي. اثبت التحليل الطيفي بالأشعة تحت الحمراء الوسطى ان سنة الجني لها تاثير على العناصر الكيميلئية للتمور’ دقلةالنور’ وقامت بتمييز التمور المخزنة في 2 و 4 درجة مائوية بالنسبة لاهم مكوناتها (الماء، السكريات، الأحماض العضوية...). اثبت النتائجان جدران الخلايا النباتية (الالياف) وان أكبر مكونات البوليفينول (بروسيانيدين) كانت مستقرة اثناء تخزين تمور’ دقلة النور’ و ’ الارشتي’،بغض النظر عن درجة حرارة ومدة التخزين. نفس هذه العناصر كانت الأكثر تاثرا بعوامل التخزين بالنسبة لاصناف’ بو حتم’ و ’ بسرحلو’. هذا الصنف الأخير كان الأكثر ليونة مع تغير بنية جدران الخلايا على الرغم من انه أكثر صنف قابلية لدى المستهلك، من الممكنبسبب ارتفاع كمية السكريلت السريعة التي اثرت على مذاقه الحلو.فبحيث ان تخزين التمور ’ دقلة النور’ في - 18 درجة مائوية من الممكن ان يكون أحسن حل على مدى طويل، لكن نظرا لتكاليفة الطاقيةالباهضة، تخزين التمور في 2 درجة مائوية يجب ان يكون أفضل حل. بصفة عامة لم يكن هناك خسائر هامة للقيمة الغذائية بالنسبة لاصنافالتمور الاخرى اثناء التخزين، مما يجعل التمديد في مدة التخزين ممكنا بالنسبة اصنف’ الارشتي’ مع البحث عن درجة حرارة تخزين ناجعةالصنف ’ بسر حلو’ و’ بو حتم’.تم ايضا تخزين انواع التمور المذكورة اعلاه بتقنية الجو الهوائي المعدل في 2 درجة مائوية لمدة ثلاثة، ستة وتسعة أشهربالنسبة ’ لدقلةالنور’ ولمدة 30 و 60 يوم بالنسبة للاصناف الأخرى. بصفة عامة هناك اختلافات في العناصر الفيزيلئية والكيميلئية ’ لدقلة النور' المخزنةفي كل أنواع تقنيات الجو الهوائي. ' دقلة النور' المخزنة في أكياس ترندلايف و ايباك. أصبحت داكنة الون.دقلة النور المخزنة في أكياس ' سجلت ارتفاعا في مكونات جدران الخلايل, بروسيانيدين, الفروكتوز و حامض السيتريك. تخزين' دقلة النور'في أكياس زويباك اخرت في ليونتها مع استقرار في البوليفينول. هذه النتائج اثبتت ان تخزين التمور في اكياس الجو الهوائي المعدل لم تكنذو نجاعة عالية مقارنة بعوامل الحرارة والمدة الزمنية.لون وصلابة التمور من اصناف ’ الارشتي’، ’ بو حتم’، ’ بسر حلو’ اثبتت استقرارها بعد تخزينها في أكياس زويباك, لكن بعدم ايجاد فرقمقارنة بالتمور المخزنة بدون اكياس الجو الهوائي المعدل, مثلها مثل بقية العناصر الفيزيلئية والكيميلئي بصفة عامة. هذا يثبت ان استعمالهافي مصانع تخزين التمور ليس له جدوى اقتصادية واضحة.تم دراسة مدى تاثر القيمة الغذائية لتمور ’ دقلة النور’ الجافة على إثر معالجتها وترطيبها بالطريقة الهعتدة في اغلب مصانع تخزين التمور62 درجة مائوية لمدة 4 ساعات - لتكون ذات قيمة تسويقية عالية ولتقليص كمية الخسائر. تقنية ترطيب التمور على طريقة البخار في 60اثبتت نتائج ناجعة كما كان متوقع مع المحافضة على استقرار المكونات الغذائية. طريقة معالجة التمور بترطيبها هي طريقة متصوح بهالكنها غير ناجة للتمور الأكثر جفافا التي تحتاج تطوير في هذه التقنية

Carbohydrates in the diet 128Carbohydrate digestion 129Hypolactasia/lactose intolerance 130Congenital sucrase–isomaltase deficiency 130Glucose–galactose malabsorption 131Confirmation of diagnosis of carbohydrate malabsorption 131Carbohydrates make up at least half the energy intake in the diet. The principal carbohydrates are the storage polysaccharides (starch, glycogen and cellulose), the disaccharides lactose and sucrose, and the monosaccharides glucose and fructose....

Proliposomes are dry phospholipid-based particles in which bioactives can be entrapped, and that can produce liposomal suspensions if adequately hydrated. In our study, curcumin and cholecalciferol were incorporated in proliposomes obtained by coating of micronized sucrose. Different mass ratios of Lipoid S40 and Phospholipon 90H were used to produce the proliposomes. The powders were structurally characterized and bioactives content were analyzed over 60 days of storage. Curcumin and cholecalciferol amounts in F100CV formulation were 100 and 98.7% of their initial amount, respectively. Strucutral characterization showed bioactives were successfully incorporated in concentrations compatible with recommended daily dosages. Keywords: proliposomes, curcuminoid, vitamin D3, Raman spectroscopy, powder characterization

Convective/diffusive drying of biopreservation solutions that contain biological macromolecules or organisms is widely-utilized, especially in desiccated and vitrified state preservation. Typically, solutions are deposited on a surface as thin films or droplets and are dried in a controlled environment. A typical biopreservation solution contains the biomaterial to be preserved, non-reducing sugars (trehalose, sucrose, etc.), polyols, and salts [1]. There are several factors that affect the overall stabilization and storage efficiency of a biopreservation solution: the properties of the chemicals in the solution, the thermodynamic state of the product to be stabilized, the processing conditions, and the interactions of the solution with the surface it is dried on. For example, during drying of a sessile droplet in a low relative humidity environment, secondary flows form within the droplet due to contact line pinning and non-uniform surface flux. These flows mainly cause accumulation of solutes at the droplet’s periphery [2]. An additional factor is the specific interactions among the constituents of the biopreservation solution, which can affect the stability of the biological material.

Previous studies have shown that the membrane glycoprotein (GP) IIb-IIIa complex can be reversibly dissociated by incubating platelets for 5 min at 37°C in an EDTA-containing buffer. Prolonged incubations (30 min) with EDTA, however, result in the formation of high molecular weight aggregates of GP IIb and GP IIIa. These aggregates of individual GP's neither bind fibrinogen nor support platelet aggregation, indicating that chelation of Ca2+ can affect the functional activity of GP IIb-IIIa. The present study was designed to identify conditions for the generation of functionally active GP IIb and GP IIIa. Functionally active subunits were defined as those which reformed GP IIb-IIIa complexes. The complexes were quantified by sucrose gradient sedimentation (complexed, dissociated and aggregated GP’s have different sedimentation coefficients) and thrombin hydrolysis (dissociated and aggregated GP lib are susceptible to hydrolysis by thrombin while GP lib in the GP IIb-IIIa complex is thrombin resistant). Purified GP IIb-IIIa could be dissociated by a 5 min incubation at 37°C with ≤ 10−5 M Ca2+. When the complexes were dissociated in the presence of Ca2+ concentrations below 10−6 m, the monomeric GP IIIa was converted to a slower sedimenting form; this change in structure caused it to become functionally inactive. In the presence of very low Ca2+ concentrations 10−6 M) both dissociated subunits subsequently formed high molecular weight aggregates. However, these changes in structure and loss in function could be prevented by dissociating the complexes in 10−6 M Ca2+ and immediately readding raM Ca2+ at 4°C. When this solution was warmed to 20°C, almost 70% of the dissociated subunits reformed heterodimeric complexes. Storage at 4°C for as long as 6 h did not alter the functional activity of these subunits. Octylglucoside, but not Triton X-100, completely inhibited reassociation. Experiments performed in the presence of various H+ and salt concentrations showed that the interactive forces between GP IIb and GP IIIa are both electrostatic and hydrophobic. Thus, conditions have been obtained for the preparation of functionally active GP IIb and GP IIIa which can reform the native heterodimeric complex. Various Ca2+ concentrations can have multiple effects on the structure of the dissociated subunits.