Didymella pisi is the predominant causal pathogen of ascochyta blight of dry pea causing yield losses in Montana, where 415 000 acres were planted to dry pea in 2018. Thirty-three microsatellite markers were developed for dry pea pathogenic fungus, Didymella pisi, these markers were used to analyze genetic diversity and population structure of 205 isolates from four different geographical regions of Montana. These loci produced a total of 216 alleles with an average of 1.63 alleles per microsatellite marker. The polymorphic information content values ranged from 0.020 to 0.990 with an average of 0.323. The average observed heterozygosity across all loci varied from 0.000 to 0.018. The gene diversity among the loci ranged from 0.003 to 0.461. Unweighted Neighbor-joining and population structure analysis grouped these 205 isolates into two major sub-groups. The clusters did not match the geographic origin of the isolates. Analysis of molecular variance showed 85 % of the total variation within populations and only 15 % among populations. There was moderate genetic variation in the total populations (PhiPT = 0.153). Information obtained from this study could be useful as a base to design strategies for improved management such as breeding for resistance to ascochyta blight of dry pea in Montana.
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http://dx.doi.org/10.1016/j.funbio.2019.02.004 | DOI Listing |
Biomacromolecules
January 2025
Department of Mechanical Engineering, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.
As an abundant renewable natural material, starch has attracted unprecedented interest in the biomedical field. Carboxylated starch particles have been investigated for topical hemostasis, but the powder may not provide physical protection or support for wounds. Here, we prepared macroporous cryogel sponges of methacrylated carboxymethyl starch (CM-ST-MA) containing a covalent and a calcium ionic double network.
View Article and Find Full Text PDFPlants (Basel)
January 2025
Department of Plant Physiology, Faculty of Biology, Sofia University, 8 Dragan Tsankov Bul., 1164 Sofia, Bulgaria.
Microalgae offer a promising alternative for heavy metal removal, and the search for highly efficient strains is ongoing. This study investigated the potential of two microalgae, sp. BGV (Chlorophyta) and Schwabe & Simonsen (Cyanoprokaryota), to bind zinc ions (Zn⁺) and protect higher plants.
View Article and Find Full Text PDFFood Res Int
February 2025
Université Clermont Auvergne, INRAE, UNH, F-63000 Clermont-Ferrand, France. Electronic address:
Tropical peas can be used as both animal feed and human food but the nutritional quality of their proteins for humans is currently poorly documented. Here, 3 varieties of tropical peas were studied at two stages of seed maturity (green or dry): Cajanus Cajan (CC), Vigna Unguiculata (VU) and Lablab Purpureus (LP). Pea seeds were prepared traditionally (soaking and cooking).
View Article and Find Full Text PDFPrep Biochem Biotechnol
January 2025
Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
In this study, the potential of pea whey wastewater (PWW) as a substrate for the biosynthesis of docosahexaenoic acid (DHA) was investigated by culturing the strain Aurantiochytrium limacinum SFD-1502. The results showed that culturing SFD-1502 in PWW alone resulted in poor growth, possibly due to an insufficient carbon source. The addition of glucose and monosodium glutamate to PWW resulted in a significant improvement in cell growth, and the dry weight of the cells reaching 43.
View Article and Find Full Text PDFJ Sci Food Agric
January 2025
Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa, Brazil.
Background: With the growing human awareness of the environmental and animal stress caused by the meat industry, the consumption of plant-based products has expanded. Plant proteins have gained market prominence due to their sustainable origin, economic value and health benefits. Well-established plant proteins in the market, such as those of soy and pea, have various applications as ingredients in the food industry.
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