ライフサイエンスコーパス: potato

1 ng the activity of target genes of StBEL5 in potato.

2 m on early storage root development in sweet potato.

3 a diploid segregating mapping population of potato.

4 rowth-promoting characteristics of StBEL5 in potato.

5 er, from glutathione S-transferase gene from potato.

6 eloped botulism; all drank pruno made with a potato.

7 n pigmented compared to white/yellow-fleshed potatoes.

8 reater extent in white relative to pigmented potatoes.

9 lts, a population with a high consumption of potatoes.

10 e the nutritional and physical properties of potatoes.

11 otenes were noted in both the raw and boiled potatoes.

12 ere mainly present in the flesh of pigmented potatoes.

13 dicated that participants who consumed fried potatoes 2-3 times/wk (HR: 1.95; 95% CI: 1.11, 3.41) and

14 ug/g DM) when compared to red/purple-fleshed potatoes (5.69 mug/g DM).

15 d through industrial processing of pigmented potatoes (79-129%).

16 (Four Corners potato), a tuber-bearing species native to the American

17 Distilled water, apple juice, mashed potato, almond powder and beef were selected to evaluate

18 ed, together with their relative recovery in potato and A. thaliana.

19 henol oxidase (PPO) activity and browning in potato and apple as compared to CDRBE.

20 d exhibited the highest inhibitory effect on potato and apple PPO (p 0.05).

21 compounds showed higher inhibitory effect on potato and apple PPO than 100 ppm citric acid.

22 e active in enzymatic browning inhibition of potato and apple.

23 erin and pterin), spiked to charcoal-treated potato and Arabidopsis thaliana matrix was investigated,

24 tified a new RDR gene family, not present in potato and found only in Rosids (but apparently lost in

25 hylogenetic analysis of RDR genes present in potato and in a range of other plant species identified

26 ich several traditionally grown varieties of potato and maize were planted at different elevations (a

27 ion but also for future application in sweet potato and other crop improvements.

28 xtract and when chitosan was used for wheat, potato and pea extract.

29 ertain solanaceous plants, including tomato, potato and pepper, detect flgII-28, a region of bacteria

30 ulose, locust bean gums, potato fiber, milk, potato and soy proteins) were added to tomato sauce to i

31 Global yields of potato and tomato crops have fallen owing to potato late

32 MSpGs were endogenous in raw potatoes and also thermally generated from glutamic acid

33 w to evaluate the relation between intake of potatoes and risks of obesity, T2D, and CVD in apparentl

34 to suggest an association between intake of potatoes and risks of obesity, T2D, or CVD.

35 foods suggest that Australians are avoiding potatoes and sugary beverages in favor of a greater vari

36 Potatoes and sweetened beverages contributed less, where

37 no or a negative association with intake of potatoes and T2D.

38 flour, oats, breakfast cereals, legumes and potatoes) and to estimate their contributions to inorgan

39 s, including three major food crops: tomato, potato, and eggplant, and the economically important orn

40 economically devastating diseases of citrus, potato, and many other crops.

41 rothiophene characterized by toasted, cooked potato, and nutty notes.

42 l potato consumption (boiled potatoes, fried potatoes, and French fries) were 1.00 (0.97, 1.02) for m

43 wn illnesses at baseline, recorded intake of potatoes, and measured adiposity (body weight, body mass

44 y blending the co-pigments with purple sweet potato anthocyanins at pH-values ranging from 2.6 to 4.6

45 We show that potato aphid saliva and protein extracts induce the Mi-1

46 ane distinctively changes in the presence of potato aphid saliva, suggesting a model in which a const

47 s required for Mi-1.2-mediated resistance to potato aphids (Macrosiphum euphorbiae).

48 cine-rich repeat protein that in addition to potato aphids confers resistance to two additional phloe

49 were found to display enhanced resistance to potato aphids.

50 ality risk.The frequent consumption of fried potatoes appears to be associated with an increased mort

51 r results suggest that meiotic crossovers in potato are largely determined by the local chromatin sta

52 lfur-cabbage', 'fruity', 'rosy', and 'boiled potato' aroma notes.

53 bioavailability of potassium is as high from potatoes as from potassium gluconate supplements.

54 taking those with the lowest consumption of potatoes as the reference group, participants with the h

55 rado potato beetle (CPB) and its host plant, potato, as a model system.

56 ity of Patatin (P), a protein extracted from potato, as must fining agent was investigated on musts o

57 a infestans RXLR-type effector PexRD54 binds potato ATG8 via its ATG8 family-interacting motif (AIM)

58 and ATG8, we solved the crystal structure of potato ATG8CL in complex with a peptide comprising the e

59 s consistent with cultivated or domesticated potato, based on reference to published materials and a

60 wledge gap, we used specialist pest Colorado potato beetle (CPB) and its host plant, potato, as a mod

61 Colorado Potato Beetle (CPB) is a devastating invasive pest of po

62 Colorado potato beetles (CPB; Leptinotarsa decemlineata) use seve

63 The potato blight pathogen Phytophthora infestans secretes e

64 etle (CPB) is a devastating invasive pest of potato both in its native North America and now across E

65 th PLSR showed great potential to facilitate potato breeding and certain aspects of crop management,

66 .0M for the other three amino acids) induced potato browning while lower concentrations reduced the b

67 s inhibitors and/or stimulators of fresh-cut potato browning.

68 to be the major carotenoid in all of the raw potatoes, but boiling was associated with an increase in

69 edicted models and consisted of treatment of potato cell wall at solid/liquid ratio of 2.9% (w/v) wit

70 Direct comparison of isolates from potato chip samples fried for 170s and 210s indicated lo

71 ying (at 160 degrees C and 180 degrees C) of potato chips (0%, 1%, 3% and 5% NaCl) for 100min/d for f

72 , and 32% of kilocalories from total fat) or potato chips (control; 54% of kilocalories from carbohyd

73 han the initial values (before digestion) in potato chips (p-value=0.027).

74 ize and oval form so it could be destined to potato chips industry.

75 tive method for determining of acrylamide in potato chips samples.

76 uence of frying time on the taste profile of potato chips was characterized.

77 Potato chips were fried intermittently in palm oil, whic

78 and the overall flavor characteristic of the potato chips.

79 of both compounds to the umami character of potato chips.

80 reference-based haplotype maps using diploid potato clones as parents.

81 id content was found to be higher in the raw potatoes compared to the boiled samples from the same va

82 at various dosages to a diluted purple sweet potato concentrate at pH 0.9, 2.6, 3.6, and 4.6.

83 ) per an increment of 3 servings/wk of total potato consumption (boiled potatoes, fried potatoes, and

84 mption and mortality.We investigated whether potato consumption (including fried and unfried potatoes

85 Potato consumption (including fried and unfried potatoes

86 To investigate the association between potato consumption and mortality, Cox regression models

87 tudies have assessed the association between potato consumption and mortality.We investigated whether

88 e aim was to examine the association between potato consumption and risk of total and specific CVD ev

89 es should be performed to confirm if overall potato consumption is associated with higher mortality r

90 Information on potato consumption was available from 69,313 men and wom

91 Potato consumption was not associated with the risk of C

92 Total potato consumption was not associated with the risk of m

93 an oil improved the overall acceptability of potato crisps (p<0.05) until the fifteenth frying.

94 ling minimization of acrylamide formation in potato crisps and reducing undesirable chemical changes

95 Unwashed, sliced, batch-fried potato crisps have a unique texture and are growing in p

96 stics of the vacuum and conventionally fried potato crisps were evaluated by a 23-member panel.

97 A potato crop multimodel assessment was conducted to quant

98 th data defining the spatial distribution of potato crops in Scotland and spatially coherent, probabi

99 In a frying study with potato cubes, 5.5mM l-methionine had significantly stron

100 eekly for 15weeks in red- and purple-fleshed potato cultivars (Red Emma, Konigspurpur, Valfi and Blau

101 e thermal limits of G. pallida by developing potato cultivars able to grow under future warm summer c

102 Certain potato cultivars are capable of producing anthocyanin pi

103 quantity and stability in 22 colour-fleshed potato cultivars grown in the Czech Republic.

104 uccess with temperature was confirmed on two potato cultivars infected with either species at 15, 22.

105 hermal processing significantly impacted all potato cultivars.

106 n important characteristic to retain for new potato cultivars.

107 We find that, even though potato cultivation provides the most efficient conversio

108 The yellow potato cyst nematode, Globodera rostochiensis, is a deva

109 Potato cyst nematodes (PCNs), Globodera rostochiensis an

110 The potato cyst nematodes Globodera pallida and G. rostochie

111 The production of maize and potatoes declined by >87% when plants were grown under w

112 participants with the highest consumption of potatoes did not show an increased risk of overall morta

113 nd food production, these data may relate to potato domestication and early cultivation.

114 Elucidating the details of the trajectory of potato domestication is necessary for an overall underst

115 avage by yeast at a site distinct from where potato enzymes cut these RNAs.

116 IR (infrared) spectra of potato extracts were collected using a portable infrared

117 how that PexRD54, an effector from the Irish potato famine pathogen Phytophthora infestans, binds hos

118 The positive-sense RNA genome of Sweet potato feathery mottle virus (SPFMV) (genus Potyvirus, f

119 In sweet potato feathery mottle virus (SPFMV), another out-of-fra

120 iate the effect of milk protein, xanthan and potato fiber on tomato sauce properties.

121 carboxy methyl cellulose, locust bean gums, potato fiber, milk, potato and soy proteins) were added

122 nificantly decreased only by the addition of potato fiber.

123 nce molecular mobility were characterised in potato fibre added bread over 7 days of storage.

124 Potato fibre addition in bread contributed to reduce bre

125 Potato fibre addition in bread slightly affected water a

126 Potato fibre also reduced (1)H NMR molecular mobility ch

127 t turned green and also sprouting or rotting potato flesh contain high amounts of toxic solanine and

128 8+/-86mg/kg to 5063+/-230mg/kg of dry weight potato flesh.

129 e bioaccessibility of beta-carotene in sweet potato flour.

130 e bioaccessibility of beta-carotene in sweet potato flour.

131 arding the monounsaturated-rich oils tested, potatoes fried in CO had more equilibrated fatty acid pr

132 vings/wk of total potato consumption (boiled potatoes, fried potatoes, and French fries) were 1.00 (0

133 ant trends between the consumption of boiled potatoes, fried potatoes, or French fries and risk of an

134 (juices/sweetened beverages, refined grains, potatoes/fries, sweets) and animal foods received revers

135 igh oleic sunflower oil (HOSO) during French potatoes frying at 180 degrees C was studied.

136 lysaccharides were comparable or superior to potato galactan and oranges homogalacturonan.

137 e, the heterogenous nature of the tetraploid potato genome contributes to a highly dynamic transcript

138 ion experiments with Potato virus Y (PVY) in potato genotypes that differ in their defense response a

139 ucture of viral populations within different potato genotypes.

140 ase in Scotland during the first half of the potato growing season and decrease during the second hal

141 There was much greater free asparagine in potatoes grown at the Doncaster site compared with the W

142 e present study analysed twenty varieties of potatoes grown at two sites (Doncaster and Woburn) in th

143 Baked potatoes had higher RS contents than boiled; chilled pot

144 had higher RS contents than boiled; chilled potatoes had more RS than either hot or reheated.

145 portant plant pathogens causing losses to UK potato harvests estimated at pound50 m/ year.

146 Pruno made with potato has emerged as an important cause of botulism in

147 Potatoes have been related to increased risks of obesity

148 alsundari and BARI SP-5 orange-fleshed sweet potatoes have the potential to be used as food-based sup

149 n of the maize leaf color (Lc) gene in sweet potato increased anthocyanin pigment accumulation in the

150 PISPO is specific to some sweet potato-infecting potyviruses, while PIPO is present in a

151 ibute to biodiversity conservation of Andean potatoes, information about their morphological, nutriti

152 eased by processing (e.g. multicystatins and potato inhibitor II, implicated in tuber dormancy and de

153 Sweet potato (Ipomoea batatas L.) is mainly cultivated in Asia

154 uch as cassava (Manihot esculenta) and sweet potato (Ipomoea batatas).

155 Sweet potato is a food consumed in the world.

156 The orange-fleshed sweet potato is a vegetable-rich in carotenoids.

157 viously, we demonstrated that the Rx1 NLR of potato is able to bind and bend DNA in vitro.

158 The Rx1 NLR protein of potato is further able to bind and distort double-strand

159 The host plant potato is not able to efficiently secrete coumaroylagmat

160 ato consumption (including fried and unfried potatoes) is associated with increased premature mortali

161 potato and tomato crops have fallen owing to potato late blight disease, which is caused by Phytophth

162 for Phytophthora infestans (causal agent of potato late blight) inoculum and the subsequent risk of

163 f CPB CYPome in response to the challenge by potato leaf allelochemicals and imidacloprid.

164 ncy frameshifting double mutant of the 26 nt potato leaf roll virus RNA pseudoknot.

165 risps', while only a few of them appreciated potato-like fresh flavour of 'vacuum crisps' and classif

166 equence driving GUS expression in transgenic potato lines demonstrated that both StBEL11 and -29 prom

167 equence driving GUS expression in transgenic potato lines demonstrated that both StBEL11 and -29 prom

168 and magnesium content of GF flours: tapioca, potato, maize, buckwheat, brown rice and a GF flour mixt

169 surement in an array of crops: rice, citrus, potato, maize, tomato and wheat.

170 ling assessments of climate change impact on potato may be improved using an ensemble approach.

171 an overnight fast with a standardized mashed-potato meal labeled with 100 mug (13)C-octanoic acid to

172 nnelling of citrate and fumarate in isolated potato mitochondria by isotope dilution experiments.

173 ar to the structure of the distantly related potato NLR protein, Rx.

174 The association between potatoes (not including french fries) and adiposity was

175 promotes time-dependent losses of important potato nutrients, as vitamin C.

176 o quantify the impact of prolonged frying on potatoes nutrients, and the potential alterations result

177 minerals and centesimal composition in sweet potatoes of organic and conventional cultivars was inves

178 Potatoes of three common commercial varieties (Yukon Gol

179 Orange-fleshed sweet potato (OFSP) is known to be a rich source of beta-carot

180 eties of raw and boiled orange-fleshed sweet potatoes (OFSP).

181 icrowave or steam pre-treatment of raw sweet potato on physicochemical and microstructural properties

182 potassium gluconate supplement or as unfried potato or 40 mEq K from French fries completed at phase

183 en the consumption of boiled potatoes, fried potatoes, or French fries and risk of any CVD outcome.

184 related to the timing, mode, and context of potato origins.

185 studies of the RxLR effector AVR3a from the potato pathogen Phytophthora infestans are presented.

186 increased consumption of cake enriched with potato peel fiber is proposed for health reasons.

187 Potato peel flours were incorporated in wheat flours at

188 ological point of view, the incorporation of potato peel powder at 5% increase the dough strength and

189 by the substitution of wheat flour by 5% of potato peel powder.

190 s to determine the effect of the addition of potato peel powders as protein and dietary fiber source

191 -soluble polysaccharides were extracted from potato peel waste (PPW).

192 high water holding capacity, extracted from potato peel, was studied for its ability to reduce bread

193 n the control dough and the dough containing potato peels.

194 Cooked, milled purple-fleshed sweet potato (PFSP) accessions, PM09.812 and PM09.960, underwe

195 all StBEL transcripts present throughout the potato plant.

196 nscript accumulation decreased in transgenic potato plants constitutively expressing a hairpin constr

197 This inability is overcome in transgenic potato plants expressing the two Arabidopsis genes ACT a

198 The replacement of wheat flour with the potato powders reduced the cake hardness significantly a

199 s of crop management, material selection for potato processing and related research by providing alte

200 The thermic treatment for sweet potato processing can decrease the content of these cons

201 ntrol, aggressive psyllid management enables potato production, although insecticide resistance is be

202 temperature cooking and food processing, and potato products are major contributors to dietary acryla

203 ences exist, overall, industrially processed potato products compare favorably to fresh preparation i

204 ontent and process stability of phenolics in potato products is inconsistent.

205 Under eCO2, rice, wheat, barley, and potato protein contents decreased by 7.6%, 7.8%, 14.1%,

206 profiles and contents of three purple sweet potato provenances were investigated by HPLC-DAD-MS(n).

207 Potatoes provide 19-20% of potassium in the American die

208 The deep purple color of purple sweet potato (PSP) is due to the high content of acylated anth

209 t to fermented milks (FM) with/without sweet potato pulp (Ipomoea batatas).

210 Potato pulp by-product rich in galactan-rich rhamnogalac

211 fits, is the most abundant polysaccharide in potato pulp by-product.

212 ed the AA and TPC, while FM with added sweet potato pulp had the best sensory acceptance.

213 e data showed that herbal extracts and sweet potato pulp may be used to develop new dairy foods with

214 very of patatin and protease inhibitors from potato pulp.

215 lecithin and glycerol compared with those of potato puree and agar, consequently affecting the rheolo

216 showed that agar and alginate in addition to potato puree could be valuable and advantageous for furt

217 creases in all the rheological properties of potato puree in the order of glycerol>alginate>lecithin>

218 on the rheological properties of commercial potato puree were investigated and interpreted in terms

219 ntly affecting the rheological properties of potato puree.

220 ted: red (RG) and purple grape, purple sweet potato, purple carrot, black and purple bean, black lent

221 rieties are susceptible to blight, many wild potato relatives show variation for resistance and are t

222 Rpi genes from closely related tuber-bearing potato relatives, but is laborious and slow.

223 to generate oligosaccharides/oligomers from potato RG I was evaluated.

224 Exploration of haplotype diversity at potato's maturity locus (StCDF1) revealed introgression

225 In this study, 75 Andean native potato samples from 7 Solanum species with different col

226 ding extreme resistance to Potato virus X in potato shoots.

227 For safety consideration, these decayed potatoes should be systematically set aside.

228 versification of long-day-adapted tetraploid potatoes, showing that extant natural populations repres

229 ble of producing anthocyanin pigments in the potato skin and flesh and those pigments have been shown

230 d genes that are preferentially expressed in potato skin include genes that are associated with the s

231 The potato slices were fried in rapeseed oil under vacuum at

232 ght losses were obtained for baking, but the potato softening depended on the cultivar.

233 surface receptor-like protein, from the wild potato Solanum microdontum, which mediates response to a

234 ct of light on the composition of transgenic potato (Solanum tuberosum L. cv. Desiree) with reduced g

235 the genomes of six accessions of cultivated potato (Solanum tuberosum L.), a vegetatively propagated

236 for asexual reproduction in the crop species potato (Solanum tuberosum) and strawberry (Fragaria spp)

237 StBEL5 of potato (Solanum tuberosum) functions as a mobile RNA sig

238 ogs Gpa2 and Rx1, which confer resistance in potato (Solanum tuberosum) to the cyst nematode Globoder

239 tanical evidence concerning the early use of potato (Solanum tuberosum) within its botanical locus of

240 In cultivated potato (Solanum tuberosum), six PP2A catalytic subunits

241 Cultivated potatoes (Solanum tuberosum L.), domesticated from wild

242 nd service temperature on the RS contents of potatoes (Solanum tuberosum L.).

243 Here, we employ potato spindle tuber viroid (PSTVd) infecting tomato as

244 Potato spindle tuber viroid (PSTVd) is a circular, singl

245 yellow leaf curl Sardinia virus (TYLCSV) and potato spindle tuber viroid (PSTVd), co-infect their com

246 ant starch), but have almost no affinity for potato starch (another type of resistant starch).

247 nd compared with that of a well-known native potato starch (P).

248 erent hydration levels, on gelatinization of potato starch (PS), rice starch (RS) and a 1:1 blend the

249 -caffeoylquinic acid (5-CQA) on digestion of potato starch by porcine pancreatic alpha amylase (PPAA)

250 se of mixture of sorghum-rice-corn flour and potato starch in the development of gluten-free pasta fo

251 materials and a study of wild and cultivated potato starch morphology.

252 Use of a potato starch standard curve over-estimated starch conce

253 ese methods use iodometric chemistry, mostly potato starch standards, and utilize similar solubilizat

254 de on the structural properties of condensed potato starch undergoing a thermally induced glass trans

255 Simulated sugars containing potato starch were more accurately detected by the indus

256 0-fold, down to the level of activity toward potato starch, suggesting that the CBMs facilitate activ

257 digestion of freshly cooked and refrigerated potato starch.

258 ent was applied to acetylated and debranched potato starch.

259 for mixing is sorghum flour, rice flour and potato starch.

260 were used, such as sorghum, rice, corn, and potato starch.

261 starches were compared with normal maize and potato starches showed high yield stress of flow propert

262 juices, sweetened beverages, refined grains, potatoes, sweets/desserts) and animal foods received rev

263 e dose (P < 0.0001) and was greater with the potato than with the supplement (P < 0.0001).

264 e are thirteen functional BEL1-like genes in potato that encode for a family of transcription factors

265 ssion did not increase the susceptibility of potato to these viruses.

266 e the skin and tuber-flesh transcriptomes of potato, to identify genes that contribute to the unique

267 nvestigated using isolated starch and cooked potato tuber as substrates.

268 est that the biosynthesis of flavan-3-ols in potato tuber would require ANR but not LCR and that an e

269 xidant metabolites produced as a response to potato tuber wounding, using activity-guided fractionati

270 ata for prediction of four quality traits of potato: tuber flesh colour, DSC onset, tuber shape and e

271 cooking methods on the quality of commercial potato tubers (Agata, Kennebec, Caesar and Red Pontiac).

272 viously been associated with flesh colour in potato tubers.

273 specialized organs (e.g., Solanum tuberosum (potato) tubers), and seed coats.

274 ere, we report the earliest evidence of wild potato use in North America at 10,900-10,100 calendar ye

275 The prehistory of wild potato use, leading to its domestication and diversifica

276 Although most commercial potato varieties are susceptible to blight, many wild po

277 tics and chemical - thermal properties of 21 potato varieties, and to determine their genetic diversi

278 The experiments were performed on two potato varieties, Saturna and Impala.

279 on response, including extreme resistance to Potato virus X in potato shoots.

280 allenged with three viruses: potato virus Y, potato virus X, and tobacco mosaic virus.

281 ) to the cyst nematode Globodera pallida and Potato virus X, respectively.

282 NbGlk1 activates cellular responses to potato virus X, whereas Rx1 associates with NbGlk1 and p

283 rus, we performed evolution experiments with Potato virus Y (PVY) in potato genotypes that differ in

284 s study focuses on an important plant virus, Potato virus Y, and describes, at high resolution, tempo

285 e plants were challenged with three viruses: potato virus Y, potato virus X, and tobacco mosaic virus

286 his phenomenon occurs for another potyvirus, Potato virus Y, suggesting a conserved role for the prot

287 Natural variation of Andean potato was used to study the biosynthesis of phenolic co

288 s in the flesh of different types of decayed potatoes was evaluated.

289 The consumption of unfried potatoes was not associated with an increased mortality

290 ato consumption (including fried and unfried potatoes) was analyzed by using a Block Brief 2000 food-

291 R) and had not been previously identified in potato were selected for further analysis.

292 Fresh potatoes were intermittently deep-fried up to recommende

293 Whether consumption of potatoes, which are rich in potassium and have a high gl

294 ne set drove early improvement of cultivated potato, while adaptation of upland (Stuberosum group And

295 acrylamide was found to be highest in fried potato with bright-fleshed (900.81microgkg(-1)) and lowe

296 imperati is a wild diploid relative of sweet potato with the capability of high salinity tolerance.

297 digestion was performed on five varieties of potato with varying phenolic content.

298 POP formation was highest in shallow-fried potatoes with PS liquid margarine (64.44mg per portion f

299 To identify healthier potatoes with respect to starch profiles, fourteen early

300 se response of potassium from nonfried white potatoes with skin [targeted at 20, 40, and 60 milliequi