Academic literature on the topic 'Wine lactone'
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Journal articles on the topic "Wine lactone"
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Giaccio, Joanne, Chris D. Curtin, Mark A. Sefton, and Dennis K. Taylor. "Relationship between Menthiafolic Acid and Wine Lactone in Wine." Journal of Agricultural and Food Chemistry 63, no. 37 (September 9, 2015): 8241–46. http://dx.doi.org/10.1021/acs.jafc.5b03147.
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Guth, Helmut. "Determination of the Configuration of Wine Lactone." Helvetica Chimica Acta 79, no. 6 (September 18, 1996): 1559–71. http://dx.doi.org/10.1002/hlca.19960790606.
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Tomiyama, Kenichi, Hirokazu Aoki, Takeshi Oikawa, Kazutoshi Sakurai, Yoko Kasahara, and Yukihiro Kawakami. "Characteristic Volatile Components of Kabosu (Citrus sphaerocarpa Hort. ex Tanaka)." Natural Product Communications 6, no. 3 (March 2011): 1934578X1100600. http://dx.doi.org/10.1177/1934578x1100600319.
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The volatile components of both peel and juice of Japanese citrus, Kabosu ( Citrus sphaerocarpa Hort. ex Tanaka) were investigated using SAFE (Solvent Assisted Flavor Evaporation) technique after solvent extraction. In this study, wine lactone, rose oxide, (2 E)-4,5-epoxy-2-decenal, mintsulfide, and indole were newly identified from Kabosu. AEDA (Aroma Extract Dilution Analysis) of the oxygenated fraction of the peel extract showed high FD (Flavor Dilution) factors for linalool, (2 E)-4,5-epoxy-2-decenal, octanal, (4 Z)-decenal, β-citronellol, geraniol, and wine lactone, while wine lactone, linalool, eugenol, geraniol, and (2 E)-4,5-epoxy-2-decenal from the juice extract. The enantiomeric distribution of linalool, cis-rose oxide, β-citronellol, and wine lactone were also determined using a multidimensional chiral GC/MS.
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Pérez-Olivero, S. J., M. L. Pérez-Pont, J. E. Conde, and J. P. Pérez-Trujillo. "Determination of Lactones in Wines by Headspace Solid-Phase Microextraction and Gas Chromatography Coupled with Mass Spectrometry." Journal of Analytical Methods in Chemistry 2014 (2014): 1–10. http://dx.doi.org/10.1155/2014/863019.
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Application of headspace solid-phase microextraction (HS-SPME) coupled with high-resolution gas chromatographic (HRGC) analysis was studied for determining lactones in wines. Six different SPME fibers were tested, and the influence of different factors such as temperature and time of desorption, ionic strength, time of extraction, content of sugar, ethanol, tannins and anthocyanins, and pH and influence of SO2were studied. The proposed HS-SPME-GC method is an appropriate technique for the quantitative analysis ofγ-butyrolactone,γ-hexalactone,trans-whiskey lactone,γ-octalactone,cis-whiskey lactone,γ-nonalactone,γ-decalactone,δ-decalactone, andγ-undecalactone in wines. Method reproducibility and repeatability ranged between 0.6 and 5.2% for all compounds. Detection limit forγ-butyrolactone was 0.17 mg/L and a fewμg/L for the rest of the compounds. The optimized method has been applied to several wine samples.
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Chavan, Subhash P., Rajendra K. Kharul, Anil K. Sharma, and Sambhaji P. Chavan. "An efficient and simple synthesis of (−)-wine lactone." Tetrahedron: Asymmetry 12, no. 21 (November 2001): 2985–88. http://dx.doi.org/10.1016/s0957-4166(01)00511-0.
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GUTH, H. "ChemInform Abstract: Determination of the Configuration of Wine Lactone." ChemInform 27, no. 50 (August 4, 2010): no. http://dx.doi.org/10.1002/chin.199650193.
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Ohkubo, Yasutaka, Yui Masuda, Yusuke Ogura, Hirosato Takikawa, and Hidenori Watanabe. "Concise enantioselective synthesis of wine lactone via intramolecular Diels–Alder reaction." Bioscience, Biotechnology, and Biochemistry 85, no. 6 (March 15, 2021): 1390–94. http://dx.doi.org/10.1093/bbb/zbab045.
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ABSTRACT An enantioselective synthesis of (3S,3aS,7aR)-wine lactone, a major aroma component of white wine and citrus juices, was achieved starting from (S)-2-methyl-3-butenoic acid. An intramolecular Diels–Alder reaction was employed as a key step.
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Ilc, Tina, David Halter, Laurence Miesch, Florian Lauvoisard, Lucie Kriegshauser, Andrea Ilg, Raymonde Baltenweck, et al. "A grapevine cytochrome P450 generates the precursor of wine lactone, a key odorant in wine." New Phytologist 213, no. 1 (August 25, 2016): 264–74. http://dx.doi.org/10.1111/nph.14139.
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Giaccio, Joanne, Dimitra L. Capone, Anders E. Håkansson, Heather E. Smyth, Gordon M. Elsey, Mark A. Sefton, and Dennis K. Taylor. "The Formation of Wine Lactone from Grape-Derived Secondary Metabolites." Journal of Agricultural and Food Chemistry 59, no. 2 (January 26, 2011): 660–64. http://dx.doi.org/10.1021/jf1038162.
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Chavan, Subhash P., Rajendra K. Kharul, Anil K. Sharma, and Sambhaji P. Chavan. "ChemInform Abstract: An Efficient and Simple Synthesis of (-)-Wine Lactone." ChemInform 33, no. 34 (May 20, 2010): no. http://dx.doi.org/10.1002/chin.200234246.
Full textDissertations / Theses on the topic "Wine lactone"
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Brown, Rachel Christine, and rcbrown@adam com au. "gamma-Lactones in wine: Synthesis, quantification and sensory studies." Flinders University. School of Chemistry, Physics and Earth Sciences, 2007. http://catalogue.flinders.edu.au./local/adt/public/adt-SFU20080226.234630.
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gamma-Lactones are found in a wide variety of food and beverage products, in particular grapes and wine. This thesis details the work completed on some gamma-lactones in wine: their synthetic preparation, development of quantification methodologies and sensory studies.
Chapter 1 outlines the history of the Australian wine industry from the arrival of the first vines on the First Fleet in 1788 with Captain Arthur Philip. This chapter provides: an overview of Australias position in the world of grape and wine production; an analysis of the export arm of the industry; and a look at the different wine producing regions around the country. The latter part of the chapter focuses on the different volatile compounds found in wine.
Part A:
Chapter 2 provides an overview on the history of barrel manufacture and the use of oak wood in cooperage, with an emphasis on oaks well known ability to impart desirable characteristics to wine through the extraction of volatile aroma compounds. This chapter provides a summary of these odorants with a particular emphasis on the oak lactones. Previous sensory studies and synthetic work are discussed. Of great importance to this work are the recent advancements in 1,2-dioxine chemistry, highlighted in this chapter.
Chapter 3 details the synthetic work completed for the preparation of all four possible oak lactone stereoisomers. A suitably substituted racemic 1,2-dioxine featured as the common intermediate and enabled preparation of the gamma-lactone moiety upon reaction with a chiral malonate diester and separation of the diastereomers by column chromatography. A key step involved the decarboxylation of the ester cleaved gamma-lactone diastereomers, which could be directed to give either the cis- or trans-products. Standard chemical transformations were then utilised to produce the desired stereoisomers of oak lactone.
Chapter 4 describes the results from the sensory studies that were completed on the synthetic oak lactone samples. Odour detection thresholds were measured in both a white and a red wine. The thresholds in the former medium were calculated to be 24 ug/L, 172 ug/L, 132 ug/L and 305 ug/L, while in the latter medium the thresholds were calculated to be 57 ug/L, 380 ug/L, 175 ug/L and 285 ug/L, for (4S,5S)-cis-, (4S,5R)-trans-, (4R,5R)-cis- and (4R,5S)-trans-oak lactone, respectively. Difference testings were completed on the pairs of enantiomers and also on mixtures of the nature-identical isomers: between the cis-enantiomers a significant difference was found at the 99% confidence level, while between the trans-enantiomers and also the mixtures of cis- and trans-isomers little difference was observed.
Chapter 5 contains the experimental procedures for Part A.
Part B:
Chapter 6 discusses the sensory properties of some gamma- and delta-lactones, with the focus on a series of five-alkyl substituted gamma-lactones: gamma-octalactone, gamma-nonalactone, gamma-decalactone and gamma-dodecalactone. Topics covered in this chapter include chirality, biosynthetic pathways and quantification results in wine from previous studies for these gamma-lactones.
Chapter 7 concerns the method development for the quantification of gamma-lactones in wine using a stable isotope dilution assay (SIDA). Deuterated analogues were prepared from commercially available racemic gamma-lactones for use as internal standards. Initially a head space solid-phase microextraction (HS SPME) method was developed using d5-standards; however, analysis of bottled wine samples revealed the presence of co-eluting compounds that contained several of the selected ions. Thus an alternative method was developed using d7-standards, with a specific focus on sample clean-up, via solid-phase extraction (SPE). Using this procedure, 44 white and 120 red wines were analysed for their gamma-lactone content. The lactones were found to be significantly more common in the red wines, with gamma-nonalactone the most abundant lactone in this series.
Chapter 8 deals with the extension of the SIDA method, as developed in Chapter 7, for use with a chiral gas chromatography column. Optically pure standards were prepared, from either L- or D-glutamic acid, and used to determine the order of elution of the enantiomers. A method was developed for the quantification of the individual enantiomers of gamma-octalactone, gamma-nonalactone, gamma-decalactone and gamma-dodecalactone. The enantiomeric distribution of gamma-nonalactone was investigated in 34 red wines; the (R)-stereoisomer was found to be dominant with an average of 59%, although there were wines analysed that did contain the (S)-stereoisomer in greater amounts.
Chapter 9 describes the results from the sensory studies that were completed on the individual enantiomers of the gamma-lactones. Odour detection thresholds were measured in a red wine. The thresholds were calculated to be 238 ug/L, 285 ug/L, 34 ug/L and 8 ug/L for the (R)-enantiomers, while the thresholds were calculated to be 135 ug/L, 91 ug/L, 47 ug/L and 39 ug/L for the (S)-enantiomers, of gamma-octalactone, gamma-nonalactone, gamma-decalactone and gamma-dodecalactone, respectively.
Chapter 10 contains the experimental procedures for Part B.
Chapter 11 contains the appendices, followed by the references in Chapter 12.
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Cocciardi, Robert Arthur. "Evaluation of single-bounce attenuated total reflectanceFourier transform infrared and two-dimensional correlation spectroscopy in quantitative analysis." Thesis, McGill University, 2003. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=19543.
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The utility of single-bounce attenuated total reflectance (SB-ATR) and heterospectral two-dimensional correlation spectroscopy (H2D-CS) in quantitative analysis by Fourier transform infrared (FTIR) spectroscopy was investigated by exploring several potential applications of these techniques. Enzymatic hydrolysis of lactose in milk was monitored by SB-ATR/FTIR spectroscopy, and changes in the concentrations of glucose, galactose and lactose during the process were successfully measured quantitatively. SB-ATR/FTIR spectroscopy was shown also to perform comparably to Fourier transform near-infrared (FT-NIR) spectroscopy for the determination of the alcohol content of distilled liquors and better than FT-NIR spectroscopy and comparably to transmission FTIR spectroscopy for the analysis of alcohol, total reducing sugar, total acidity and pH in wines. In addition, a set of 149 pre-analyzed wine samples was employed to develop and validate an SB-ATR/FTIR calibration for 11 different parameters and constituents in wines with the use of partial-least-squares (PLS) regression, demonstrating the potential utility of this method in the routine analysis of wines. The application of SB-ATR/FTIR spectroscopy and H2D-CS in the selection of wavelengths for multiple linear regression (MLR) calibration for FT-NIR analysis of ternary aqueous solutions of fructose, glucose and galactose was also investigated. NIR wavelengths were identified for the three sugars by H2D-CS of the SB-ATR/FTIR spectra of binary sugar solutions in relation to their FT-NIR spectra. An MLR calibration developed based on these wavelengths gave better results than PLS calibrations and comparable results to those obtained by MLR using wavelengths selected by examination of 1st and 2nd derivative spectra. H2D-CS was extended to include 2D correlations between high-pressure liquid chromatography (HPLC) and SB-ATR/FTIR data for the purpose of identifying HPLC peaks without the need to isolate the eluted compounds. The potential utility of this approach, termed spectroscopic/chromatographic 2D correlation (SC2D-C), was investigated by generating FTIR slice spectra corresponding to the HPLC peaks of wines spiked with sucrose, glucose and fructose and comparing them to 404 reference spectra in an IR spectral library. It was found that these constituents were correctly identified provided there was sufficient random variability of their concentrations in the samples analyzed.
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Ilc, Tina. "Role of cytochromes P450 in wine aroma." Thesis, Strasbourg, 2015. http://www.theses.fr/2015STRAJ083/document.
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L’annotation détaillée de la superfamille des cytochromes P450 dans le génome de la vigne nous a permis d’étudier sa structure génétique, sa phylogénie et son expression, mais aussi d’identifier des gènes dont l’expression est activée dans le grain à maturité, lors de la synthèse de nombreux composés aromatiques. La lactone du vin est la molécule dont le seuil de détection olfactive est le plus bas, ce qui en fait un composant essentiel de l’arôme du vin. Nous avons pu démontrer que cette lactone se forme au cours du vieillissement du vin par une réaction lente et non-enzymatique à partir du 8-carboxylinalool. L’accumulation de ce dernier dans la baie est concomitante à l’expression de plusieurs P450s, dont CYP76F14 est le plus fortement exprimé. Trois enzymes catalysent des étapes d’oxydation conduisant du linalool au (E)-8-carboxylinalool, mais seul CYP76F14 catalyse efficacement la formation de l’acide. Tant par son activité catalytique que son profil d’expression, CYP76F14 apparaît donc comme le responsable le plus probable de la formation du précurseur de la lactone du vinA thorough annotation of the P450 superfamily in grapevine, revealed its genomic organization, phylogeny and expression. Specifically, we identified genes showing an activated expression in the ripe grape berry, the stage during which the biosynthesis of many aroma compounds takes place. Among the known oxygenated monoterpenols in grapevine, wine lactone has the lowest odor detection threshold and therefore the largest potential impact on wine aroma. We demonstrated that wine lactone is formed during wine ageing via a slow non-enzymatic reaction from the precursor (E)-8-carboxylinalool. We showed that the accumulation of this precursor in grape berries parallels the expression of several cytochrome P450 genes, among which CYP76F14 has the highest expression. While three of them catalyzed some of the oxidative steps from linalool to (E)-8-carboxylinalool, only CYP76F14 efficiently catalyzed the whole pathway. Taken together, CYP76F14 catalytic activity and expression pattern indicate that it is a prime candidate for the formation of the wine lactone precursor in grape berries
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Triolo, Roberta. "Hierarchy of factors impacting grape berry mass at different scales and its direct and indirect effects on grape and wine composition." Thesis, Bordeaux, 2016. http://www.theses.fr/2016BORD0336/document.
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La masse de la baie est le résultat de l’effet intégré de plusieurs facteurs. La recherche a été dessinée afin d’étudier l’effet simultané des facteurs majeurs influençant la masse et la composition de la baie, de les hiérarchiser selon leur degré d’impact à des échelles différentes, de séparer leur effet direct et indirect sur la composition du raisin et de comparer le profil de vins élaborés à partir de petites et grosses baies. L’étude a été conduite sur deux sites expérimentaux, localisés dans les régions de Saint-Emilion (France) et Alcamo (Italie), pendant les années 2014 et 2015. Sur le premier site, les vignes sont plantées sur deux types de sols, tandis que sur le deuxième, deux traitements hydriques étaient appliqués. A l’échelle intra-parcellaire, l’état hydrique de la vigne représente le facteur le plus important, tandis que l’effet du nombre de pépins par baie n’est pas significatif. Des résultats opposés sont obtenus lorsque les relations sont étudiées à l’échelle de la grappe et de la plante. A large échelle, les facteurs impactent directement et indirectement la composition du raisin et les petites baies produisent des moûts et des vins plus concentrés. A l’inverse, à l’échelle de la grappe et de la plante, la masse de la baie n’influence pas la composition du raisin. Seule la concentration en anthocyanes est significativement liée à la masse à toutes les échelles. Cette relation est particulièrement évidente sous conditions hydriques limitantes. Un déficit hydrique augmente le ratio pellicule/pulpe, indépendamment de la masse de la baie. Petites et grosses baies d’une parcelle ayant une condition hydrique homogène, tendent à avoir un profil similaireFinal berry mass is the result of the integrated effect of several factors. They also influence berry composition. The present work was designed to study the simultaneous effect of major factors influencing berry mass and composition, to hierarchize their impact at different scales, to distinguish their direct and indirect effect on berry composition and to compare the profile of wines made from large and small berries. The study was carried out simultaneously on two vineyards located in the Saint Emil ion (France) and Alcamo (Sicily) areas, during 2014 and 2015. On the first site, vines were planted on two soil types, while on the second site two different irrigation treatments were applied. Depending on the scale, some factors homogeneously impacted the berry mass and composition. At the intra-parcel scale, vine water status represented the most impacting factor, while berry seed number did not have significant effect. Opposite results were obtained when the investigation was carried out at the intra-bunch and intra-plant scales. At large scale, factors impacted directly and indirectly berry compounds and grape juices and wines produced from smaller berries were more concentrated. Neither at intra-bunch, nor at intra-plant scales, berry size effect on juice composition was significant. Only anthocyanin concentration was related to berry size at all scales. This fact was particularly obvious in berries produced under limited water conditions. Water deficit increased the skin to flesh ratio, independently of berry size. This means that small and large berries, produced from a single parcel with homogenous water uptake conditions, tend to have similar enological profiles
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Giaccio, Joanne. "Precursors to the potent odorant wine lactone." Thesis, 2013. http://hdl.handle.net/2440/82465.
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This thesis describes the synthesis, hydrolysis and analysis of menthiafolic acid, a precursor to wine lactone in wine. (R)-Menthiafolic acid was synthesised and then taken through acid hydrolyses to confirm its conversion to wine lactone under wine-like conditions and to determine the chirality of the resultant product. A Gas Chromatography/ Mass Spectrometry (GC/MS) Stable Isotope Dilution Assay (SIDA) method was developed to analyse for this compound in grapes and wine. Chiral analysis was also carried out on wine extracts to confirm which enantiomers of menthiafolic acid and wine lactone are present in real wine samples. Bioconversion of the glucose ester of menthiafolic acid utilising three different microorganisms was evaluated in order to determine if menthiafolic acid is produced and hence if this compound is an indirect precursor to wine lactone through initial degradation to menthiafolic acid. Chapter 1 comprises an introduction and literature review.
Chapter 2 concerns the synthesis and acid hydrolysis of (R)-menthiafolic acid. The synthesis gave a mixture of 95% (R)-enantiomer and 5% (S)-enantiomer menthiafolic acid. Hydrolysis was carried out under mild, wine-like conditions and under harsh Simultaneous Distillation Extraction (SDE) conditions. These hydrolyses showed that this compound is, in fact, converted to wine lactone under wine-like conditions but both the ‘natural’ (-)-isomer of wine lactone and its enantiomer are produced in varying proportions depending on the hydrolytic conditions. This work has been published; Giaccio et al. Journal of Agricultural and Food Chemistry 2011, 59, 660. Chapter 3 describes the development of a SIDA method for the analysis of menthiafolic acid in grapes and wine. Extraction methods were investigated for model wine solutions and then transferred to white wine. A d₅-analogue of menthiafolic acid was prepared for use in later quantifications. Grapes and wines were analysed and menthiafolic acid was found in the wines in varying concentrations ranging from < 10 µg/L to 342 µg/L with the highest concentration found in a Lexia wine. Wines analysed showed menthiafolic acid in significant concentrations which could potentially produce wine lactone in concentrations above its aroma threshold. Grape analyses were also carried out and menthiafolic acid was observed in concentrations ranging from 16 µg/L to 235 µg/L. Gerwütztraminer grapes contained the greatest concentration of this precursor. Chiral analysis of menthiafolic acid present was also carried out on grape and wine samples. The analyses showed that the (S)-enantiomer of menthiafolic acid is the more prevalent enantiomer in these particular grape and wine samples. Chapter 4 concerns fermentation studies of the glucose ester of menthiafolic acid. The SIDA method discussed in Chapter 3 was used to analyse for menthiafolic acid in these samples in order to determine if menthiafolic acid is released from the glucose ester via fermentation with various yeast and bacteria. Approximately 15% bioconversion of the glucose ester to menthiafolic acid was observed when fermenting with Saccahormyces cerevisiae (strain AWRI 838). Bioconversion occurred to a lesser extent (approx. 5%) when fermenting with the lactic acid bacteria Oenococcus oeni (strain VP-41) and even less of the glucose ester was converted to menthiafolic acid when fermenting with spoilage yeast Dekkera bruxellensis (strain AWRI 1499). Menthiafolic acid was not observed in a concentration above the limit of quantification in D.bruxellensis fermentations. Chapter 5 details an attempt to develop a quantification method for wine lactone in model wine. Extraction of wine lactone from a white wine was also attempted. Chiral analysis of wine lactone extracted from wine by continuous liquid extraction was also conducted showing that the predominant enantiomer of wine lactone present in the wine analysed was, in fact, the (+)-enantiomer which has not previously been reported in wine. The (-)-enantiomer of wine lactone was also observed and the ratios of the two wine lactone enantiomers correlated with what was expected when taking into account the ratios of menthiafolic acid also present in the wine. Chapter 6 comprises the experimental methods, materials and instrumentation utilised in these studies.Thesis (Ph.D.) -- University of Adelaide, School of Agriculture, Food and Wine, 2013
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Brown, Rachel Christine. "Gamma-lactones in wine synthesis, quanitfication and sensory studies /." 2007. http://catalogue.flinders.edu.au/local/adt/public/adt-SFU20080226.234630/index.html.
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Margineanu, Michael B. "Genome-wide Insights into the Targets and Mechanisms of Lactate Signaling in Cortical Neurons and an Investigation of the Astrocyte- Neuron Lactate Shuttle in Relation to the Gut Microbiota." Diss., 2019. http://hdl.handle.net/10754/656128.
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Lactate, a metabolic end product of glycolysis in mammals, has emerged as an important energy substrate for the brain. In addition to its energetic role, lactate was shown to modulate the excitability of neurons, to have a neuroprotective role and to participate in long-term memory formation. One previous investigation from our group reported that lactate modulates 4 synaptic plasticity-associated genes and potentiates the activity of the N-Methyl-D-aspartic acid (NMDA) receptor, a major receptor type involved in glutamatergic neurotransmission.
The current thesis aimed at first to extend these findings by examining genome-wide transcriptional responses to this metabolite in cortical neurons. Using ribonucleic acid(RNA) sequencing to evaluate expression changes in protein-coding genes, we found that lactate modulates robustly after 1h, 20 genes involved in the mitogen-activated protein kinase (MAPK) signaling pathway and in synaptic plasticity in a NMDA receptor activitydependent manner and that nicotinamide adenine dinucleotide, reduced (NADH), but not pyruvate, reproduces the modulatory effects of lactate on 70% of all differentially expressed genes. In a time course experiment, genes modulated after lactate treatment for 6h and 24h were also identified; these are involved in 9 signaling pathways including circadian rhythm, drug addiction, and retrograde endocannabinoid signaling.
Bioinformatics analyses indicated CREB1 and CREM as candidate master regulators of gene expression and the modulatory effect of lactate was prevented by inhibitors of Ca2+/calmodulin-dependent protein kinase II (CaMKII) activity, indicating a role for this
kinase in mediating lactate signaling. An examination of changes in dendritic spines’ morphology and density - a morphologicalcorrelate of synaptic plasticity – has shown that lactate modulated spine density changes induced by potassium chloride (KCl) and carbachol.
An additional investigation described in this thesis indicated that different gut microbiota manipulations (germ-free, prebiotics, high-fat diet) regulated mRNA expression of genes involved in the Astrocyte-Neuron Lactate Shuttle (ANLS) - a metabolic cooperation
mechanism between astrocytes and glutamatergic neurons.
Overall, the results of this thesis help to establish a role for lactate as a signaling molecule in the brain, highlight mechanisms implicated in its signaling, and open new avenues for investigation of links between the gut microbiota and brain energy metabolism.
Books on the topic "Wine lactone"
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The lactose-free family cookbook. Toronto: Macmillan Canada, 1996.
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Marsha, Rosen, ed. The lactose-free family cookbook. Toronto, Canada: Robert Rose, 1996.
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Main, Jan, and Marsha Rosen. The Lactose-Free Family Cookbook. Robert Rose, 2002.
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Puntis, John. Carbohydrate intolerance. Oxford University Press, 2018. http://dx.doi.org/10.1093/med/9780198759928.003.0020.
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Symptoms such as watery diarrhoea, wind, and abdominal cramps should raise the possibility of carbohydrate intolerance. Lactose maldigestion is the most common cause and can be transient, after gastroenteritis, or in some populations is genetically determined with increasing age. Congenital sucrase–isomaltase deficiency (CSID) is underdiagnosed but amenable to treatment with dietary modification and oral enzyme replacement. Glucose–galactose malabsorption presents with watery diarrhoea from the time of first feeds. Investigations include sugar chromatography (when available), breath hydrogen testing, mucosal enzyme assay, and gene testing for CSID.
Book chapters on the topic "Wine lactone"
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Giaccio, Joanne, Mark A. Sefton, and Dennis K. Taylor. "Quantitative Analysis of a Wine Lactone Precursor in Wine." In Flavour Science, 137–40. Elsevier, 2014. http://dx.doi.org/10.1016/b978-0-12-398549-1.00025-8.
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Serra, Stefano, and Claudio Fuganti. "Preparation of the enantiomeric forms of wine lactone, epi-wine lactone, dill ether and epi-dill ether." In Flavour Science - Recent Advances and Trends, 209–12. Elsevier, 2006. http://dx.doi.org/10.1016/s0167-4501(06)80050-6.
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Guth, H. "WINE LACTONE – A POTENT ODORANT IDENTIFIED FOR THE FIRST TIME IN DIFFERENT WINE VARIETIES." In Flavour Science, 163–67. Elsevier, 1996. http://dx.doi.org/10.1533/9781845698232.3.163.
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Piggott, J. R., J. M. Conner, and J. L. Melvin. "The contribution of oak lactone to the aroma of wood-aged wine." In Food Flavors: Generation, Analysis and Process Influence, Proceedings of the 8th International Flavor Conference, 1695–702. Elsevier, 1995. http://dx.doi.org/10.1016/s0167-4501(06)80258-x.
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Morata, Antonio, Carlos Escott, Iris Loira, Juan Manuel Del Fresno, Cristian Vaquero, María Antonia Bañuelos, Felipe Palomero, Carmen López, and Carmen González. "pH Control and Aroma Improvement Using the Non-Saccharomyces Lachancea thermotolerans and Hanseniaspora spp. Yeasts to Improve Wine Freshness in Warm Areas." In Grapes and Wine [Working Title]. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.100538.
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Lachancea thermotolerans is a yeast species that works as a powerful bio tool capable of metabolizing grape sugars into lactic acid via lactate dehydrogenase enzymes. The enological impact is an increase in total acidity and a decrease in pH levels (sometimes >0.5 pH units) with a concomitant slight reduction in alcohol (0.2–0.4% vol.), which helps balance freshness in wines from warm areas. In addition, higher levels of molecular SO2 are favored, which helps to decrease SO2 total content and achieve better antioxidant and antimicrobial performance. The simultaneous use with some apiculate yeast species of the genus Hanseniaspora helps to improve the aromatic profile through the production of acetyl esters and, in some cases, terpenes, which makes the wine aroma more complex, enhancing floral and fruity scents and making more complex and fresh wines. Furthermore, many species of Hanseniaspora increase the structure of wines, thus improving their body and palatability. Ternary fermentations with Lachancea thermotolerans and Hanseniaspora spp. sequentially followed by Saccharomyces cerevisiae are a useful bio tool for producing fresher wines from neutral varieties in warm areas.
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Dueñas-González, Alfonso, and Mandy Juárez-Rodríguez. "Ivermectin: Potential Repurposing of a Versatile Antiparasitic as a Novel Anticancer." In Repurposed Drugs for Cancer [Working Title]. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.99813.
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Drug repositioning is a alternative strategy to discover and develop anticancer drugs based on identification of new mechanisms of actions and indications for existing compounds. Ivermectin belongs to the avermectin group of compounds, a series of 16-membered macrocyclic lactone moieties discovered in 1967 and FDA-approved for human use since 1987. Ivermectin has since been used by millions of people worldwide, and have demonstrated a wide margin of clinical safety. Here we summarize the in vitro and in vivo evidence demonstrating ivermectin\'s potential as a multitargeting anticancer drug that exerts antitumor effects against different tumor types. Notably, the in vitro and in vivo antitumor activities of ivermectin are achieved at concentrations that can be clinically achieved based on human pharmacokinetic studies done in the clinical studies. Moreover, repurposed ivermectin safety has been well established recently in clinical studies against COVID-19. Consequently, we believe that ivermectin is an excellent potential candidate drug that can be repurposed for cancer and deserves rigorous evaluation against a variety of cancers in well-designed clinical trials.
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"Genes." In Examining the Causal Relationship Between Genes, Epigenetics, and Human Health, 186–204. IGI Global, 2019. http://dx.doi.org/10.4018/978-1-5225-8066-9.ch009.
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Gene expression patterns are dependent on their internal cell environment of their DNA, their immediate internal cell environment, and the integrity of their DNA. It also depends on the cell's external environment comprised of signals from other parts of the body including chemicals, nutrients, and/or mechanical stress. Gene regulation is achieved by a wide range of mechanisms that cells use to control whether genes are transcribed, when they are transcribed, and to regulate the quantity of certain proteins based on the cellular and/or environmental feedback. Proper regulation of gene expression is required by organisms to respond to continually changing environmental conditions. Some bacterial genes are transcribed as a unit under a regulatory system called an operon which contains functionally related genes. Three well studied operons include the lactose operon, histidine operon, and tryptophan operon. Gene regulation in higher organisms can occur at various stages from DNA level to protein assembly. This chapter explores this aspect of genes.
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Sharma, Deepika, Vasudevan Dhayalan, Chitrarasu Manikandan, and Rambabu Dandela. "Recent Methods for Synthesis of Coumarin Derivatives and Their New Applications." In Strategies Towards the Synthesis of Heterocycles and Their Applications [Working Title]. IntechOpen, 2022. http://dx.doi.org/10.5772/intechopen.108563.
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Coumarin (2H-1-benzopyran-2-one) and its heterocyclic derivatives are widely used as lactone scaffolds used by innovative methods for the preparation of heterocyclic molecules. Nowadays, significant biological activities, as well as properties of unique nature coumarin derivatives, have played an important role in the development of novel drugs. This chapter entitles numerous methods of one-pot construction of coumarin derivatives, together with well-known name reactions and other type reactions as well, in the presence of various metal-based homogenous and heterogeneous catalyst system. Coumarin is one of the very important heterocycles and its analogs like natural product and pharmaceutically active drug molecules are extracted/isolated from a plants, animals, and microbes. Coumarin precursors have a wide range of biological activities Hence, the synthesis of coumarins and their heterocyclic analogs have become among the most interesting compound over the last many years in the growth of improved synthetic methodologies to form different types of functional groups that are present in coumarins derivatives. The synthesis of coumarins enabled by current approaches and their most recent bio-applications are discussed in this book chapter. Corresponding complex heterocycles-based coumarin analogs are produced from substituted alkyne substrates and other starting materials as well.
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Palleschi, G., D. Compagnone, G. Volpe, M. Esti, C. Messia, and E. La Notte. "Biosensors and Biosensing for Analysis of Lactate and Malate in Wines with Electrochemical Procedures." In Biosensors for Food Analysis, 124–34. Elsevier, 2005. http://dx.doi.org/10.1533/9781845698157.3.124.
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Arora, Disha, Sanjay Sharma, and Sumeet Gupta. "Natural Products Targeting Various Mediators in Rheumatoid Arthritis." In Natural Products for the Management of Arthritic Disorders, 135–63. BENTHAM SCIENCE PUBLISHERS, 2022. http://dx.doi.org/10.2174/9789815050776122010009.
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Rheumatoid arthritis (RA) is a chronic autoimmune disease that leads to an inflammatory reaction, primarily affecting synovial joints and progressive cartilage and bone destruction resulting in gradual joint immobility. Possibly, a diversity of pharmacological intercessions are employed for treating arthritis. But modern treatment is linked with serious adverse outcomes and high expenses. Therefore, alternative therapies have been under examination. Scientific facts on RA have revealed that conventional therapy offers a favourable impact by various actions (cellular) like repression of oxidative stress, down-regulation of pro-inflammatory cytokines, such as IL-6, NF-ƙB, and TNF-α, and inhibiting cartilage degradation. A wide range of active phytoconstituents from the medicinal plants, such as terpenes, anthraquinones, glycosylflavons, flavonols, dihydroflavonols, lignans, coumarins, phytoestrogens, sesquiterpene lactones, thymoquinone, and alkaloids reduced the arthritic manifestations through selecting the pro-inflammatory indicators, which play a role in the pathogeny of the disease (RA). With numerous developments in the last few years regarding functional studies or characterization of plant materials, the phase is put down for extensive scientific trials or using the plants or their products to manage rheumatoid arthritis. The chapter discusses the plants used conventionally with phytoconstituents having anti-inflammatory action. This, in turn, leads to the innovation of new benefits from natural products in the future.
Conference papers on the topic "Wine lactone"
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Lampe, Ursula. "Untersuchungen zur Authentizität von Weinaroma am Beispiel der γ-Lactone." In 38th World Congress of Vine and Wine (Part 2). Les Ulis, France: EDP Sciences, 2015. http://dx.doi.org/10.1051/oivconf/201506005.
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Jewel, Yead, Prashanta Dutta, and Jin Liu. "Coarse-Grained Molecular Dynamics Simulations of Sugar Transport Across Lactose Permease." In ASME 2015 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2015. http://dx.doi.org/10.1115/imece2015-52337.
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Sugar (one of the critical nutrition elements for all life forms) transport across the cell membranes play essential roles in a wide range of living organism. One of the most important active transport (against the sugar concentration) mechanisms is facilitated by the transmembrane transporter proteins, such as the Escherichia coli lactose permease (LacY) proteins. Active transport of sugar molecules with LacY proteins requires a proton gradient and a sequence of complicated protein conformational changes. However, the exact molecular mechanisms and the protein structural information involved in the transport process are largely unknown. All atom atomistic simulations are able to provide full details but are limited to relative small length and time scales due to the computational cost. The protein conformational changes during sugar transport across LacY are large scale structural reorganization and inaccessible to all atom simulations. In this work, we investigate the molecular mechanisms and conformational changes during sugar transport using coarse-grained molecular dynamics (CGMD) simulations. In our coarse-grained force field, we follow the procedures developed by Han et al. [1, 2], in which the protein model is united-atom based and each heavy atom together with the attached hydrogen atoms is represented by one site, then the protein force filed is coupled with the MARTINI [3] water and lipid force fields. This hybrid force field takes the advantage of the efficiency of MARTINI force field for the environment (water and lipid), while retaining the detailed conformational information for the proteins. Specifically, we develop the new force fields for interactions between sugar molecules and protein by matching the potential of mean force between all-atom and coarse-grained models. Then we validate our force field by comparing the potential of mean force for a glucose interaction with a carbohydrate binding protein from our new force field, with the results from all atom simulations. After validation, we implement the force field for sugar transport across LacY proteins. Through our simulations we are able to capture the formation/breakage of the important hydrogen bonds and salt bridges, which are crucial to the overall conformational changes of LacY.
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Asmatulu, R., A. Fakhari, H. L. Wamocha, H. H. Hamdeh, and J. C. Ho. "Fabrication of Magnetic Nanocomposite Spheres for Targeted Drug Delivery." In ASME 2008 International Mechanical Engineering Congress and Exposition. ASMEDC, 2008. http://dx.doi.org/10.1115/imece2008-69095.
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Biodegradable magnetic nanocomposite spheres were synthesized using magnetite nanoparticles and poly (D,L-lactide-co-glycolide) (PLGA) for the purpose of magnetic targeted drug delivery. Magnetic nanoparticles (∼10 nm) were prepared by a chemical co-precipitation of ferric and ferrous chloride salts in the presence of a strong basic solution (ammonium hydroxide). An oil-in-oil emulsion/solvent evaporation technique was conducted at 7000 rpm and 1.5–2 hrs agitation for the synthesis of nanocomposite spheres. Prior to the experiment, PLGA was dissolved in acetonitrile (phase I), and then added drop-wise into the viscous paraffin oil combined with Span 80 (phase II). The effect of magnetic particle concentrations (0%, 5%, 10%, 20% and 30%) on nanocomposite particles, the particle distribution and morphology were investigated using dynamic laser light scattering (DLLS), scanning electron microscopy (SEM) and transmission electron microscopy (TEM). The test results proved that the magnetic nanocomposite spheres were in the range of 200 nm to 1.03 μm.
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Naik, A., and J. Decock. "P06.04 Transcriptome-wide network analysis predicts the role of lactate dehydrogenase C in breast cancer cell survival and immune dysfunction." In iTOC8 – the 8th Leading International Cancer Immunotherapy Conference in Europe, 8–9 October 2021, Virtual Conference. BMJ Publishing Group Ltd, 2021. http://dx.doi.org/10.1136/jitc-2021-itoc8.38.
Full textReports on the topic "Wine lactone"
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Coplin, David L., Shulamit Manulis, and Isaac Barash. roles Hrp-dependent effector proteins and hrp gene regulation as determinants of virulence and host-specificity in Erwinia stewartii and E. herbicola pvs. gypsophilae and betae. United States Department of Agriculture, June 2005. http://dx.doi.org/10.32747/2005.7587216.bard.
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Gram-negative plant pathogenic bacteria employ specialized type-III secretion systems (TTSS) to deliver an arsenal of pathogenicity proteins directly into host cells. These secretion systems are encoded by hrp genes (for hypersensitive response and pathogenicity) and the effector proteins by so-called dsp or avr genes. The functions of effectors are to enable bacterial multiplication by damaging host cells and/or by blocking host defenses. We characterized essential hrp gene clusters in the Stewart's Wilt of maize pathogen, Pantoea stewartii subsp. stewartii (Pnss; formerly Erwinia stewartii) and the gall-forming bacterium, Pantoea agglomerans (formerly Erwinia herbicola) pvs. gypsophilae (Pag) and betae (Pab). We proposed that the virulence and host specificity of these pathogens is a function of a) the perception of specific host signals resulting in bacterial hrp gene expression and b) the action of specialized signal proteins (i.e. Hrp effectors) delivered into the plant cell. The specific objectives of the proposal were: 1) How is the expression of the hrp and effector genes regulated in response to host cell contact and the apoplastic environment? 2) What additional effector proteins are involved in pathogenicity? 3) Do the presently known Pantoea effector proteins enter host cells? 4) What host proteins interact with these effectors? We characterized the components of the hrp regulatory cascade (HrpXY ->7 HrpS ->7 HrpL ->7 hrp promoters), showed that they are conserved in both Pnss and Fag, and discovered that the regulation of the hrpS promoter (hrpSp) may be a key point in integrating apoplastic signals. We also analyzed the promoters recognized by HrpL and demonstrated the relationship between their composition and efficiency. Moreover, we showed that promoter strength can influence disease expression. In Pnss, we found that the HrpXY two-component signal system may sense the metabolic status of the bacterium and is required for full hrp gene expression in planta. In both species, acyl-homoserine lactone-mediated quorum sensing may also regulate epiphytic fitness and/or pathogenicity. A common Hrp effector protein, DspE/WtsE, is conserved and required for virulence of both species. When introduced into corn cells, Pnss WtsE protein caused water-soaked lesions. In other plants, it either caused cell death or acted as an Avr determinant. Using a yeast- two-hybrid system, WtsE was shown to interact with a number of maize signal transduction proteins that are likely to have roles in either programmed cell death or disease resistance. In Pag and Pab, we have characterized the effector proteins HsvG, HsvB and PthG. HsvG and HsvB are homologous proteins that determine host specificity of Pag and Pab on gypsophila and beet, respectively. Both possess a transcriptional activation domain that functions in yeast. PthG was found to act as an Avr determinant on multiple beet species, but was required for virulence on gypsophila. In addition, we demonstrated that PthG acts within the host cell. Additional effector genes have been characterized on the pathogenicity plasmid, pPATHₚₐg, in Pag. A screen for HrpL- regulated genes in Pnsspointed up 18 candidate effector proteins and four of these were required for full virulence. It is now well established that the virulence of Gram-negative plant pathogenic bacteria is governed by Hrp-dependent effector proteins. However; the mode of action of many effectors is still unresolved. This BARD supported research will significantly contribute to the understanding of how Hrp effectors operate in Pantoea spp. and how they control host specificity and affect symptom production. This may lead to novel approaches for genetically engineering plants resistant to a wide range of bacterial pathogens by inactivating the Hrp effectors with "plantabodies" or modifying their receptors, thereby blocking the induction of the susceptible response. Alternatively, innovative technologies could be used to interfere with the Hrp regulatory cascade by blocking a critical step or mimicking plant or quorum sensing signals.
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Cahaner, Avigdor, Sacit F. Bilgili, Orna Halevy, Roger J. Lien, and Kellye S. Joiner. effects of enhanced hypertrophy, reduced oxygen supply and heat load on breast meat yield and quality in broilers. United States Department of Agriculture, November 2014. http://dx.doi.org/10.32747/2014.7699855.bard.
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Original objectivesThe objectives of this project were to evaluate the growth performance, meat yield and quality attributes of broiler strains widely differing in their genetic potential under normal temperature vs. warm temperature (short and long-term) conditions. Strain differences in breast muscle accretion rate, metabolic responses under heat load and, gross and histopathological changes in breast muscle under thermal load was also to be characterized. BackgroundTremendous genetic progress has been made in broiler chicken growth rate and meat yield since the 1950s. Higher growth rate is driven by higher rates of feed intake and metabolism, resulting in elevated internal heat production. Hot rearing conditions negatively affect broiler growth by hindering dissipation of heat and may lead to a lethal elevation in body temperature. To avoid heat-induced mortality, broilers reduce feed intake, leading to depressed growth rate, lower weight gain, reduce breast meat yield and quality. Thus, the genetic potential of contemporary commercial broilers (CCB) is not fully expressed under hot conditions. Major conclusions, solutions, and achievementsResearch conducted in Israel focused on three broiler strains – CCB, Featherless, Feathered sibs (i.e., sharing similar genetic background). Complimentary research trials conducted at Auburn utilized CCB (Cobb 500, Cobb 700, Ross 308, Ross 708), contrasting their performance to slow growing strains. Warm rearing conditions consistently reduced feed intake, growth rate, feed efficiency, body weight uniformity and breast muscle yield, especially pronounced with CCB and magnified with age. Breast meat quality was also negatively affected, as measured by higher drip loss and paler meat color. Exposure to continuous or short-term heat stress induced respiratory alkalosis. Breast muscle histomorphometrics confirmed enhanced myofiber hypertrophy in CCB. Featherless broilers exhibited a significant increase in blood-vessel density under warm conditions. Rapid growth and muscle accretion rate was correlated to various myopathies (white striping, woody and necrotic) as well as to increases in plasma creatinekinase levels. Whether the trigger(s) of muscle damage is loss of cellular membrane integrity due to oxidative damage or tissue lactate accumulation, or to loss of inter-compartmental cation homeostasis is yet to be determined. Based on genome-wide single-nucleotide polymorphism array genotyping, identification of the gene with the recessive mutation Scaleless (sc) facilitated the development a dCAPS assay to discriminate between sc carrier (sc/+) and non-carrier (+/+) individuals. ImplicationsThis project confirmed that featherless broiler strains grow efficiently with high yield and quality of breast meat, even under warm rearing conditions that significantly depress the overall performance of CCB. Therefore, broiler meat production in hot regions and climates can be substantially improved by introducing the featherless gene into contemporary commercial broiler stocks. This approach has become more feasible with the development of dCAPS assay. A novel modification of the PCR protocol (using whole blood samples instead of extracted DNA) may contribute to the efficient development of commercial featherless broiler strains. Such strains will allow expansion of the broiler meat production in developing countries in warm climates, where energy intensive environmental control of rearing facilities are not economical and easily achievable.