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PubMed1987

In re Peter.

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PubMed1997

Cloning and Expression Pattern of a Second

Complementary DNAs (cDNAs) encoding [Trp7Leu8]GnRH (sGnRH) and [His5Trp7Tyr8]GnRH (cGnRH-II) peptides have been isolated from the brain of goldfish (X. W. Lin and R. E. Peter, 1996, Gen. Comp. Endocrinol. 101, 282-296). In the present study we report the isolation of a second cDNA encoding cGnRH-II peptide in the brain of goldfish using reverse transcription (RT) and rapid amplification of cDNA ends. There is an overall 79.7% nucleotide sequence similarity between the two cGnRH-II cDNAs, with 65.3, 91.2, and 76.3% similarity between the 5'-untranslated regions, coding regions, and 3'-untranslated regions, respectively, of the two cGnRH-II cDNAs. Comparison of the two cGnRH-II precursors shows 87.2% amino acid similarity. The presence of two cGnRH-II genes was confirmed by the sequence analysis of the introns between exon II and exon III of the two cGnRH-II genes. Results indicate that the intron of the two cGnRH-II genes shows a high divergence in size and sequence, but contains the same splice junction. Expression of the two cGnRH-II mRNAs was detected by RT-polymerase chain reaction assay and Southern blot analysis in all five grossly dissected brain areas, olfactory bulbs and tracts, telencephalon, hypothalamus, optic tectum-thalamus, and posterior brain. However, there was a difference in apparent intensity of hybridization signal for the two cGnRH-II mRNAs in all brain areas, suggesting a difference of expression levels. sGnRH mRNA was detected in the olfactory bulbs, telencephalon, and hypothalamus, but not in midbrain and posterior brain areas. The present finding of duplicate cDNAs and genes for cGnRH-II in goldfish is in agreement with the recent tetraploidization in this species.

Journal Article↗
PubMed2002

Effects of food processing on flavonoids and lycopene status in a Mediterranean tomato variety.

This research is focused on the antioxidant properties of dietary components, in particular phenolics and carotenoids and the assessment of the contribution of the combined antioxidants to the total antioxidant activity (TAA) of tomato fruit. The aim of this study was to analyse the effects of processing on the antioxidant properties of tomato. The effects of three different methods of processing fresh tomatoes into tomato sauce were investigated with respect to the antioxidant properties of the fruit. Identification and quantification of the main carotenoids and flavonoids present in tomatoes was achieved by HPLC analysis and the effect on the concentration and availability of these compounds was investigated at different stages of the processing. The processing affected mainly naringenin causing a reduction in the concentration. Conversely, levels of chlorogenic acid were increased suggesting an improvement in availability of this compound to extraction. The concentration of all-trans-lycopene was also increased following processing. Less than 10% isomerisation of all-trans-lycopene to the cis form was detected for all the methods analysed. The effects of processing on the overall antioxidant activity support the theory of a general improvement in availability of individual antioxidants. For both hydrophilic and lipophilic extracts TAA values were increased.

Antioxidants↗