AI Article Synopsis
- Faba bean necrotic yellows virus (FBNYV) is a virus with a genome made up of eight circular DNA components and is commonly found in faba beans and chickpeas, often linked with satellite molecules called alphasatellites.
- Researchers have sequenced the first five genomes of FBNYV and associated alphasatellites from faba beans in Tunisia, along with two additional isolates from chickpeas in Syria and Iran.
- The sequences of these new FBNYV components show over 84% similarity to known FBNYV sequences, with significant genetic diversity observed in the DNA-M component, and highlight frequent recombination and genome reassortment among nanoviruses.
Article Abstract
Faba bean necrotic yellows virus (FBNYV) (genus Nanovirus; family Nanoviridae) has a genome comprising eight individually encapsidated circular single-stranded DNA components. It has frequently been found infecting faba bean (Vicia faba L.) and chickpea (Cicer arietinum L.) in association with satellite molecules (alphasatellites). Genome sequences of FBNYV from Azerbaijan, Egypt, Iran, Morocco, Spain and Syria have been determined previously and we now report the first five genome sequences of FBNYV and associated alphasatellites from faba bean sampled in Tunisia. In addition, we have determined the genome sequences of two additional FBNYV isolates from chickpea plants sampled in Syria and Iran. All individual FBNYV genome component sequences that were determined here share > 84% nucleotide sequence identity with FBNYV sequences available in public databases, with the DNA-M component displaying the highest degree of diversity. As with other studied nanoviruses, recombination and genome component reassortment occurs frequently both between FBNYV genomes and between genomes of nanoviruses belonging to other species.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1007/s00705-017-3651-3 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
A review of the toxicological effects and allergenic potential of emerging alternative protein sources.
Compr Rev Food Sci Food Saf
January 2025
Wageningen Food Safety Research (WFSR), Wageningen University & Research, Wageningen, The Netherlands.
The growing environmental pressure of the animal food chain requires a system shift toward more sustainable diets based on alternative protein sources. Emerging alternative protein sources, such as faba bean, mung bean, lentil, black gram, cowpea, quinoa, hemp, leaf proteins, microalgae, and duckweeds, are being explored for their potential in meeting global protein demand and were, therefore, the subject of this review. This systematic literature review aims to understand the current knowledge on the toxicological effects and allergenic potential associated with these sources and derived protein and food products.
View Article and Find Full Text PDFMicrobial protein production during fermentation of starch-rich legume flours using Aspergillus oryzae and Lactobacillus plantarum starter cultures.
J Biosci Bioeng
January 2025
Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK, S7N 5A8, Canada. Electronic address:
Starch-rich faba bean, yellow lentil, and yellow field pea flours were subjected to submerged fermentation using Aspergillus oryzae and Lactobacillus plantarum starter mono- or co-cultures, to increase protein contents of the flours. Fermentation mixes were supplemented with up to 35 g/L urea, ammonium sulfate and/or monoammonium phosphate as nitrogen sources. Protein contents of the flours increased 2-2.
View Article and Find Full Text PDFGWAS Identifies SNP Markers and Candidate Genes for Off-Flavours and Protein Content in Faba Bean ( L.).
Plants (Basel)
January 2025
Plant Breeding, Wageningen University & Research, Droevendaalsesteeg 1, 6708 PB Wageningen, The Netherlands.
Faba bean ( L.) is a valuable ingredient in plant-based foods such as meat and dairy analogues. However, its typical taste and aroma are considered off-flavours in these food applications, representing a bottleneck during processing.
View Article and Find Full Text PDFStudy on structure, properties and formation mechanism of cassava starch-faba bean protein heat-induced gel.
Int J Biol Macromol
January 2025
State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China. Electronic address:
In this experiment, the effects of different concentrations of cassava starch (CS) on the gel behavior of faba bean protein (FBP) were studied, focusing on the structural characteristics, gel characteristics and physical and chemical characteristics of the gel system. Specifically, with the increase of CS concentration from 4 % to 12 %, the morphology of the sample changed from fluid to gel solid. From the molecular structure, different concentrations of CS affected the secondary and tertiary structures of FBP protein, which made aromatic amino acids move to the surface of protein and promoted the transformation from α-helix to β-sheet.
View Article and Find Full Text PDFProtease activity of NIa-Pro determines systemic pathogenicity of clover yellow vein virus.
Virology
January 2025
Jiangsu Key Laboratory for Pathogens and Ecosystems, Jiangsu Engineering and Technology Research Center for Microbiology, College of Life Sciences, Nanjing Normal University, Nanjing, 210023, China. Electronic address:
Clover yellow vein virus (ClYVV), a potyvirus that infects various dicotyledonous plants, poses a significant threat to the cultivation of legumes. Although potyviral NIa-Pro was extensively studied in viral infection cycle and host antiviral responses, the contribution of NIa-Pro protease activity to virus systemic symptoms has not yet been reported. In this study, we developed infectious clones of a ClYVV isolated from Pisum sativum.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!