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PubMed2026

Endophytic fungi isolated from coffee plants promote Arabidopsis thaliana growth and suppress soil-borne fungal pathogens.

Endophytic beneficial microorganisms are widely used in agriculture for promoting plant growth and enhancing plant defense mechanisms. This study aimed to characterize endophytic fungi isolated from the roots of coffee plants cultivated in organic agroforestry systems and evaluate their potential as biocontrol agents against fungal pathogens, as well as their ability to promote plant growth. Biocontrol activity was assessed using in vitro dual-culture assays on potato dextrose agar, measuring the inhibition of pathogen growth. Plant growth promotion was evaluated by co-cultivating Arabidopsis thaliana seedlings with fungal isolates on Murashige and Skoog medium. Isolates were further subjected to both qualitative and quantitative biochemical characterization. A total of 18 endophytic fungal strains were identified and classified in five genera: Colletotrichum, Fusarium, Simplicillium, Lasiodiplodia and Trichoderma. Among these, ten Trichoderma isolates demonstrated strong antagonistic activity against selected fungal pathogens and significantly enhanced the growth of Arabidopsis seedlings in vitro. These beneficial effects were associated with the production of siderophores and indole-3-acetic acid, as well as the apparent nitrogen availability -- likely mediated through interactions with nitrogen-fixing bacteria.

Arabidopsis↗

PubMed1975

Provisional tables on the zinc content of foods.

A critical and exhaustive review of published and unpublished data on the zinc content of foods showed that, with few exceptions, the major dietary sources of zinc were foods of animal origin. Oysters, which contained more than 5 mg. zinc per 3-oz. cooked portion, were an outstanding source of zinc. Lean beef and beef liver were also among the foods highest in zinc and ground beef was a good source. Dark meat of poultry contained more zinc than light meat, and turkey was higher in zinc than chicken. Egg yolk, but not egg white, was relatively high in zinc, as were nonfat dry milk and Cheddar cheese. Foods of plant origin, like those of animal origin, varied widely in zinc content. Cocoa and the milling fractions of bran and germ of wheat were high in zinc. Seeds of plants, such as muture dry legumes and peanuts, were better sources of zinc than were leaves, stalks, fruits, or roots. Vegetables, fruits, oils, fats, tea, coffee, and carbonated beverages contained little zinc. Factors influencing the zinc content of foods were evaluated. Provisional tables, giving representative values for zinc in more than two hundred foods, both in 100-gm. portions and in common household units, based on this research, are presented.

Animal Feed↗

PubMed2026

Genome-wide analysis of lipoxygenase genes in Coffea arabica and its diploid progenitors.

Lipoxygenase proteins (LOXs) play a crucial role in plant growth, development, and defense notably through their involvement in jasmonic acid (JA) biosynthesis. Here, we aimed to identify and characterize genes encoding LOXs in three coffee species, Coffea arabica, Coffea canephora, and Coffea eugenioides, and to evaluate whether LOX genes are differentially expressed following hexanoic acid application in Coffea arabica. We found 18 LOX genes in Coffea arabica and 9 genes each in Coffea eugenioides and Coffea canephora. Chromosomal localization analyses revealed strong correspondence between the LOX genes of tetraploid Coffea arabica and those of its putative diploid progenitors, Coffea eugenioides and Coffea canephora. Transcriptomic and enzymatic analyses showed that hexanoic acid application modulates the expression of specific LOX genes and alters LOX activity in leaves and roots of Coffea arabica cvs. Catuaí Vermelho and Obatã. Notably, three LOX genes displayed strong correlations between transcript abundance and enzymatic activity. Together, these results indicate that a subset of LOX genes in Coffea arabica represents promising candidates for detailed functional analyses, as they likely contribute substantially to LOX activity and elicitor-induced defense responses in Coffea species.

Coffea↗

PubMed1977

[Organoleptic study of a new dihydrochalcone artificial sweetener].

The compound CH-401-Na (1-[2-hydroxy-4-(3-sulphopropyloxy)phenyl]-3-[3-hydroxy-4-methoxyphenyl]-propanone-1-Na) was studied. Its sweeting power in aqueous solution is 1000 (as compared to that of a 1% sucrose solution); the values for salts formed with 10 other cations range from 750 to 1150. In contrast to the sweet taste of sucrose, that of CH-401-Na is perceived not at the tip of the tongue but at the root of the tongue and at both sides of the oral cavity. It persists for a longer period than that of sucrose. This effect depends to some extent on the cation. The addition of inorganic salts accelerates the extinction of sweet taste. In lemonades, almost 90% of sucrose may be replaced by CH-401-salts. The taste of CH-401-Na is unpleasant in foods having a bitter taste (coffee, cola) and in low-moisture products.

Beverages↗