Protein deterioration and longevity of quinoa seeds during long-term storage

Autores
Castellion, Martina Laura; Matiacevich, Silvia Beatriz; Buera, Maria del Pilar; Maldonado, Sara Beatriz
Año de publicación
2010
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Seed protein stability and seed deterioration during storage were studied in seeds of two different quinoa (Chenopodium quinoa Willd.) cultivars, i.e., cv. Ollagüe and cv. Baer II. Germination and viability tests proved that cv. Baer II was more longevous than cv. Ollagüe. Protein insolubilisation was detected during storage and correlated with longevity. However, protein solubility was restored by priming in both cultivars, disregarding their germination capability. Extremely high contents of advanced glycation end-products (AGEs), assessed by carboxymethyllysine (CML) quantification, were obtained from stored seeds as viability was reduced; primed seeds showed slightly lower AGE content, indicating a strong association between quinoa seed ageing and Maillard products accumulation. High intensity fluorescence values were observed in seeds stored in the gene bank bearing 100% germination values, which indicate that the detection of fluorescence is not by itself an appropriate indicator of protein damage by Maillard-type product accumulation in quinoa seeds. This work establishes for the first time a direct association between seed viability and AGE accumulation, due to Maillard reaction, in quinoa seeds.
Fil: Castellion, Martina Laura. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Biodiversidad y Biología Experimental; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Matiacevich, Silvia Beatriz. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Buera, Maria del Pilar. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Maldonado, Sara Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Biodiversidad y Biología Experimental; Argentina
Materia
CHENOPODIUM QUINOA
MAILLARD
PROTEIN SOLUBILITY
SEED AGEING
SEED CONSERVATION
SEED STORAGE PROTEINS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/98727
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/98727
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Protein deterioration and longevity of quinoa seeds during long-term storageCastellion, Martina LauraMatiacevich, Silvia BeatrizBuera, Maria del PilarMaldonado, Sara BeatrizCHENOPODIUM QUINOAMAILLARDPROTEIN SOLUBILITYSEED AGEINGSEED CONSERVATIONSEED STORAGE PROTEINShttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1Seed protein stability and seed deterioration during storage were studied in seeds of two different quinoa (Chenopodium quinoa Willd.) cultivars, i.e., cv. Ollagüe and cv. Baer II. Germination and viability tests proved that cv. Baer II was more longevous than cv. Ollagüe. Protein insolubilisation was detected during storage and correlated with longevity. However, protein solubility was restored by priming in both cultivars, disregarding their germination capability. Extremely high contents of advanced glycation end-products (AGEs), assessed by carboxymethyllysine (CML) quantification, were obtained from stored seeds as viability was reduced; primed seeds showed slightly lower AGE content, indicating a strong association between quinoa seed ageing and Maillard products accumulation. High intensity fluorescence values were observed in seeds stored in the gene bank bearing 100% germination values, which indicate that the detection of fluorescence is not by itself an appropriate indicator of protein damage by Maillard-type product accumulation in quinoa seeds. This work establishes for the first time a direct association between seed viability and AGE accumulation, due to Maillard reaction, in quinoa seeds.Fil: Castellion, Martina Laura. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Biodiversidad y Biología Experimental; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Matiacevich, Silvia Beatriz. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Buera, Maria del Pilar. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: Maldonado, Sara Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Biodiversidad y Biología Experimental; ArgentinaElsevier2010-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/98727Castellion, Martina Laura; Matiacevich, Silvia Beatriz; Buera, Maria del Pilar; Maldonado, Sara Beatriz; Protein deterioration and longevity of quinoa seeds during long-term storage; Elsevier; Food Chemistry; 121; 4; 8-2010; 952-9580308-8146CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0308814610001056info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2010.01.025info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:44:04Zoai:ri.conicet.gov.ar:11336/98727instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 14:44:05.266CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Protein deterioration and longevity of quinoa seeds during long-term storage
title Protein deterioration and longevity of quinoa seeds during long-term storage
spellingShingle Protein deterioration and longevity of quinoa seeds during long-term storage
Castellion, Martina Laura
CHENOPODIUM QUINOA
MAILLARD
PROTEIN SOLUBILITY
SEED AGEING
SEED CONSERVATION
SEED STORAGE PROTEINS
title_short Protein deterioration and longevity of quinoa seeds during long-term storage
title_full Protein deterioration and longevity of quinoa seeds during long-term storage
title_fullStr Protein deterioration and longevity of quinoa seeds during long-term storage
title_full_unstemmed Protein deterioration and longevity of quinoa seeds during long-term storage
title_sort Protein deterioration and longevity of quinoa seeds during long-term storage
dc.creator.none.fl_str_mv Castellion, Martina Laura
Matiacevich, Silvia Beatriz
Buera, Maria del Pilar
Maldonado, Sara Beatriz
author Castellion, Martina Laura
author_facet Castellion, Martina Laura
Matiacevich, Silvia Beatriz
Buera, Maria del Pilar
Maldonado, Sara Beatriz
author_role author
author2 Matiacevich, Silvia Beatriz
Buera, Maria del Pilar
Maldonado, Sara Beatriz
author2_role author
author
author
dc.subject.none.fl_str_mv CHENOPODIUM QUINOA
MAILLARD
PROTEIN SOLUBILITY
SEED AGEING
SEED CONSERVATION
SEED STORAGE PROTEINS
topic CHENOPODIUM QUINOA
MAILLARD
PROTEIN SOLUBILITY
SEED AGEING
SEED CONSERVATION
SEED STORAGE PROTEINS
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Seed protein stability and seed deterioration during storage were studied in seeds of two different quinoa (Chenopodium quinoa Willd.) cultivars, i.e., cv. Ollagüe and cv. Baer II. Germination and viability tests proved that cv. Baer II was more longevous than cv. Ollagüe. Protein insolubilisation was detected during storage and correlated with longevity. However, protein solubility was restored by priming in both cultivars, disregarding their germination capability. Extremely high contents of advanced glycation end-products (AGEs), assessed by carboxymethyllysine (CML) quantification, were obtained from stored seeds as viability was reduced; primed seeds showed slightly lower AGE content, indicating a strong association between quinoa seed ageing and Maillard products accumulation. High intensity fluorescence values were observed in seeds stored in the gene bank bearing 100% germination values, which indicate that the detection of fluorescence is not by itself an appropriate indicator of protein damage by Maillard-type product accumulation in quinoa seeds. This work establishes for the first time a direct association between seed viability and AGE accumulation, due to Maillard reaction, in quinoa seeds.
Fil: Castellion, Martina Laura. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Biodiversidad y Biología Experimental; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Matiacevich, Silvia Beatriz. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Buera, Maria del Pilar. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Maldonado, Sara Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Biodiversidad y Biología Experimental; Argentina
description Seed protein stability and seed deterioration during storage were studied in seeds of two different quinoa (Chenopodium quinoa Willd.) cultivars, i.e., cv. Ollagüe and cv. Baer II. Germination and viability tests proved that cv. Baer II was more longevous than cv. Ollagüe. Protein insolubilisation was detected during storage and correlated with longevity. However, protein solubility was restored by priming in both cultivars, disregarding their germination capability. Extremely high contents of advanced glycation end-products (AGEs), assessed by carboxymethyllysine (CML) quantification, were obtained from stored seeds as viability was reduced; primed seeds showed slightly lower AGE content, indicating a strong association between quinoa seed ageing and Maillard products accumulation. High intensity fluorescence values were observed in seeds stored in the gene bank bearing 100% germination values, which indicate that the detection of fluorescence is not by itself an appropriate indicator of protein damage by Maillard-type product accumulation in quinoa seeds. This work establishes for the first time a direct association between seed viability and AGE accumulation, due to Maillard reaction, in quinoa seeds.
publishDate 2010
dc.date.none.fl_str_mv 2010-08
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/98727
Castellion, Martina Laura; Matiacevich, Silvia Beatriz; Buera, Maria del Pilar; Maldonado, Sara Beatriz; Protein deterioration and longevity of quinoa seeds during long-term storage; Elsevier; Food Chemistry; 121; 4; 8-2010; 952-958
0308-8146
CONICET Digital
CONICET
url http://hdl.handle.net/11336/98727
identifier_str_mv Castellion, Martina Laura; Matiacevich, Silvia Beatriz; Buera, Maria del Pilar; Maldonado, Sara Beatriz; Protein deterioration and longevity of quinoa seeds during long-term storage; Elsevier; Food Chemistry; 121; 4; 8-2010; 952-958
0308-8146
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0308814610001056
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2010.01.025
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1846082949820186624
score 13.22299

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