Article
Forestry
Anoop Anand Malik, Pratima Sinha, Madan Singh Negi, Om P. Rajora, Shashi Bhushan Tripathi
Summary: This study developed two high-density genetic maps of Jatropha using SNP, AFLP and SSR markers, mapping a large number of genome scaffolds to linkage groups and providing a valuable resource for genomics and breeding of Jatropha.
Article
Plant Sciences
Eduardo Muniz Santana Bastos, Alessandra Bispo Silva, Paulo Lucas Cerqueira Coelho, Julita Maria Pereira Borges, Victor Diogenes Amaral Silva, Vitor Hugo Moreau Cunha, Silvia Lima Costa
Summary: This study demonstrates that the methanolic extract from the leaves of Jatropha curcas L. has anti-inflammatory activity on glial cells in response to inflammatory stimuli, showing potential as a therapeutic strategy for neuroinflammation-related diseases.
JOURNAL OF ETHNOPHARMACOLOGY
(2021)
Article
Chemistry, Applied
S. Vinayashree, Prasanna Vasu
Summary: The study evaluated the biochemical, nutritional, and functional properties of protein isolate (PPI) and protein fractions from pumpkin seeds, finding that they had good protein quality and comparable functional properties with soybean protein isolate.
Article
Engineering, Chemical
Bo Xi Chen, Jian Ping Sun
Summary: A new method using Jatropha oil to develop multifunctional composite coatings was proposed, resulting in a high-performance coating with applications in surface protection for various materials.
POLYMER ENGINEERING AND SCIENCE
(2022)
Article
Chemistry, Applied
H. T. Kristensen, Q. Denon, I. Tavernier, S. B. Gregersen, M. Hammershoj, P. Van der Meeren, K. Dewettinck, T. K. Dalsgaard
Summary: This study evaluated the functional properties of WPI and PPI blends under different pH conditions and found that co-precipitation could improve the functional properties of PPI, but improvements could also be obtained by simply blending PPI and WPI.
FOOD HYDROCOLLOIDS
(2021)
Article
Plant Sciences
Xue Li, Ming-sheng Zhang, Liang-qing Zhao, Qian-qian Ling-hu, Gang Xu
Summary: In this study, JcGASA6, a member of the GASA family in Jatropha curcas, was cloned and found to play a crucial role in growth regulation and floral development, especially in male flowers. Additionally, JcGASA6 is involved in the signal transduction of plant hormones such as ABA, ET, GA, BR, and SA, and has potential antimicrobial properties based on its three-dimensional structure.
Article
Chemistry, Applied
Yanting Shen, Xiao Tang, Yonghui Li
Summary: The study investigated the effects of different drying methods on functional and physicochemical properties of quinoa protein isolate. Freeze-dried protein showed the highest emulsification capacity, stability, and oil binding capacity due to its higher surface hydrophobicity, while spray-dried sample had the highest solubility and water absorption capacity. Overall, quinoa protein isolate from different processing methods demonstrated distinct functional properties.
Review
Agronomy
Marcelo F. Pompelli, Alfredo Jarma-Orozco, Luis Alfonso Rodriguez-Paez
Summary: Jatropha curcas is a promising woody-shrub species with potential for high-quality oil production and green energy generation in high-salinity soils. However, lack of scientific knowledge and instability in commercial fruit production have led to the failure of many commercial cultivation projects worldwide. This review aims to compile research on salt tolerance in J. curcas and provide insights for future studies.
Review
Green & Sustainable Science & Technology
Gebresilassie Asnake Ewunie, John Morken, Odd Ivar Lekang, Zerihun Demrew Yigezu
Summary: The scarcity, insecurity, and environmental impact of fossil fuel-based energy consumption have led to an increased interest in alternative energy resources. Biodiesel is seen as a promising renewable energy source, but production from edible oil crops poses a threat to food supplies. Efforts to explore non-edible oil-bearing energy crops like Jatropha have faced challenges in achieving sustainable biodiesel production due to various ecological, socioeconomic, legislative, and technological factors.
RENEWABLE & SUSTAINABLE ENERGY REVIEWS
(2021)
Article
Biochemistry & Molecular Biology
Zheng Xiong, Yaoyao Fu, Jun Yao, Nan Zhang, Rong He, Xingrong Ju, Zhigao Wang
Summary: Detoxified rapeseed protein isolate (RPI) prepared by the combined treatment of phytase and ethanol showed good safety performance in the test, with significant reduction of main anti-nutritional factors (ANFs).
Article
Plant Sciences
Jin-Di Huang, Chong Zhang, Wen-Juan Xu, Chen-Lei Lian, Xue-Min Liu, Cui-Fang Wang, Jie-Qing Liu
Summary: This study identified and isolated new diterpenoids with anti-inflammatory activity from the roots of Jatropha curcas, particularly jatrocurcasenone I (4) which showed potent inhibition of nitric oxide production induced by LPS. RNA-Seq analysis revealed that jatrocurcasenone I (4) may act as a candidate drug for inflammation-mediated diseases by modulating the expression of multiple candidate DEGs.
JOURNAL OF ETHNOPHARMACOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Yingjie Wang, Di Zhou, Qingqi Meng, Libin Xu, Xiaohu Yao, Xue Ni, Haihui Xie, Guojiang Wu, Gang Chen, Yue Hou, Ning Li
Summary: The ethyl acetate extract of Jatropha curcas stems (ESJ) has a significant anti-neuroinflammatory effect by inhibiting microglial overactivation and reducing the expression of inflammatory factors. The study also identified major constituents of ESJ, some of which showed stronger anti-inflammatory activity, suggesting their potential for the treatment of neuroinflammation.
BIOORGANIC CHEMISTRY
(2022)
Article
Chemistry, Applied
Yanting Shen, Yonghui Li
Summary: This study aimed to improve the functional properties of pea protein by acylation and/or conjugation with guar gum, resulting in enhanced oil and water holding capacity, emulsion capacity, and stability. Acylated and conjugated pea proteins showed synergistic effects on water holding capacity and emulsifying properties, with acetylated pea protein forming firm gels when prepared in 9% suspensions. However, in vitro gastrointestinal digestibility of modified pea proteins decreased compared to unmodified protein. Overall, acylated and conjugated pea proteins demonstrated superior functional properties for potential use as novel food ingredients in meat alternative or beverage applications.
FOOD HYDROCOLLOIDS
(2021)
Article
Plant Sciences
Sobhy Ahmed El-Sohaimy, Natalia Vladimirovna Androsova, Abduvali Djabarovich Toshev, Hesham Ali El Enshasy
Summary: The study focuses on the preparation of hemp protein isolate using eco-friendly and cheap technology and evaluates its physicochemical and functional properties for potential applications in food manufacturing. The results show that the hemp protein isolate has good nutritional quality and functional properties, making it suitable for protein-rich diet and beverage production.
Article
Food Science & Technology
Haile Tesfaye Duguma, Sirawdink Fikreyesus Forsido, Tefera Belachew, Oliver Hensel
Summary: This study compared the anti-nutritional factors and functional properties of extruded and unextruded complementary flours made from a multi-mix, finding that extrusion cooking significantly reduced phytate and condensed tannin content, and improved functional properties. Additionally, an increase in soybean and linseed proportion led to higher levels of phytate, tannin, and water absorption capacity in the composite flours, while an increase in oat proportion resulted in increased bulk density. Further research is needed to explore other anti-nutritional factors not covered in this study.
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS
(2021)