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 | Acceso al texto completo restringido a Biblioteca INIA Las Brujas. Por información adicional contacte bibliolb@inia.org.uy. |
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Registro completo
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Biblioteca (s) : |
INIA Las Brujas; INIA Tacuarembó. |
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Fecha : |
21/02/2014 |
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Actualizado : |
22/05/2020 |
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Tipo de producción científica : |
Capítulo en Libro Técnico-Científico |
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Autor : |
CUBBAGE, F. W.; WEA, D. N.; BENNADJI, Z. |
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Afiliación : |
FREDERICK W. CUBBAGE, Department of Forestry and Environmental Resources, North Carolina State University, USA; DAVID N. WEA, USDA-Forest Service, Research Triangle Park, USA; ZOHRA BENNADJI SOUALHIA, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay. |
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Título : |
Economic Prospects and Policy Framework of Forest Biotechnology for the Southern USA and South America. |
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Fecha de publicación : |
2006 |
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Fuente / Imprenta : |
In: Williams C. (eds) Landscapes, Genomics and Transgenic Conifers. Managing Forest Ecosystems, vol 9. Springer, Dordrecht. |
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Páginas : |
p. 191-207. |
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ISBN : |
978-1-4020-3868-6 |
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DOI : |
10.1007/1-4020-3869-0_11 |
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Idioma : |
Inglés |
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Contenido : |
ABSTRACT.
An economic framework is presented for analyzing forest biotechnology with a focus on the case of transgenic forest trees in the southeastern U.S., Uruguay, and South America. Prospective economic benefits of forest biotechnology could reach hundreds of millions of dollars per year, but greatly increased research expenditures will also be required to achieve this potential. Commercial use of transgenic forests also must overcome biological, social, and policy issues related to social values as well as risk and control of dispersion that are unique with forest species. Benefits are likely to be realized earlier in South America than in the U.S., where timber growth rates and financial returns are much higher and clonal technology more prevalent, especially with Eucalyptus species. All major South American countries have ratified the Protocol of Cartegena on Biosafety, which requires risk assessments for the use of biotechnology of agricultural and, by extension, forestry. More detailed research can assess benefits, costs, and risks of transgenic forest trees and other biotechnology innovations using The framework presented here.
© Springer 2006 |
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Palabras claves : |
Economic Prospect; Forest Certification; Forest Stewardship Council; Timber Price; Transgenic Tree. |
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Asunto categoría : |
K01 Ciencias forestales - Aspectos generales |
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Marc : |
LEADER 01986naa a2200241 a 4500
001 1002883
005 2020-05-22
008 2006 bl uuuu u00u1 u #d
020 $a978-1-4020-3868-6
024 7 $a10.1007/1-4020-3869-0_11$2DOI
100 1 $aCUBBAGE, F. W.
245 $aEconomic Prospects and Policy Framework of Forest Biotechnology for the Southern USA and South America.$h[electronic resource]
260 $c2006
300 $ap. 191-207.
520 $aABSTRACT. An economic framework is presented for analyzing forest biotechnology with a focus on the case of transgenic forest trees in the southeastern U.S., Uruguay, and South America. Prospective economic benefits of forest biotechnology could reach hundreds of millions of dollars per year, but greatly increased research expenditures will also be required to achieve this potential. Commercial use of transgenic forests also must overcome biological, social, and policy issues related to social values as well as risk and control of dispersion that are unique with forest species. Benefits are likely to be realized earlier in South America than in the U.S., where timber growth rates and financial returns are much higher and clonal technology more prevalent, especially with Eucalyptus species. All major South American countries have ratified the Protocol of Cartegena on Biosafety, which requires risk assessments for the use of biotechnology of agricultural and, by extension, forestry. More detailed research can assess benefits, costs, and risks of transgenic forest trees and other biotechnology innovations using The framework presented here. © Springer 2006
653 $aEconomic Prospect
653 $aForest Certification
653 $aForest Stewardship Council
653 $aTimber Price
653 $aTransgenic Tree
700 1 $aWEA, D. N.
700 1 $aBENNADJI, Z.
773 $tIn: Williams C. (eds) Landscapes, Genomics and Transgenic Conifers. Managing Forest Ecosystems, vol 9. Springer, Dordrecht.
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INIA Las Brujas (LB) |
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| Acceso al texto completo restringido a Biblioteca INIA La Estanzuela. Por información adicional contacte bib_le@inia.org.uy. |
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Registro completo
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Biblioteca (s) : |
INIA La Estanzuela. |
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Fecha actual : |
12/07/2022 |
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Actualizado : |
30/11/2022 |
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Tipo de producción científica : |
Artículos en Revistas Indexadas Internacionales |
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Circulación / Nivel : |
Internacional - -- |
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Autor : |
LOZANO, J.; FERNÁNDEZ-CIGANDA, S.; GONZÁLEZ REVELLO, A.; HIRIGOYEN, D.; MARTÍNEZ, M.; SCORZA, C.; ZUNINO, P. |
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Afiliación : |
JOAQUIN LOZANO, Department of Microbiology, Instituto de Investigaciones Biológicas Clemente Estable, Montevideo, Uruguay.; SOFÍA FERNÁNDEZ-CIGANDA, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay./ Department of Microbiology, Instituto de Investigaciones Biológicas Clemente Estable, Montevideo, Uruguay.; ÁLVARO GONZÁLEZ REVELLO, Department of Food Science and Technology, Facultad de Veterinaria, UdelaR, Montevideo, Uruguay.; DARÍO JAVIER HIRIGOYEN TREVIN, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; MARCELA MARTÍNEZ, Analytical Platform, Instituto de Investigaciones Biológicas Clemente Estable, Montevideo, Uruguay.; CECILIA SCORZA, Department of Experimental Neuropharmacology, Instituto de Investigaciones Biológicas Clemente Estable, Montevideo, Uruguay.; PABLO ZUNINO, Department of Microbiology, Instituto de Investigaciones Biológicas Clemente Estable, Montevideo, Uruguay. |
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Título : |
Probiotic potential of GABA-producing lactobacilli isolated from Uruguayan artisanal cheese starter cultures. |
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Fecha de publicación : |
2022 |
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Fuente / Imprenta : |
Journal of Microbiology, 2022, volume 133, issue 3, pages 1610-1619. doi: https://doi.org/10.1111/jam.15664 |
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ISSN : |
1364-5072 |
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DOI : |
10.1111/jam.15664 |
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Idioma : |
Inglés |
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Notas : |
Article history: Received 18 March 2022; Revised 5 May 2022; Accepted 6 June 2022; Published online September 2022. -- Corresponding author: Zunino, P.; Department of Microbiology, Instituto de Investigaciones Biológicas Clemente Estable, Montevideo, Uruguay; email:pzunino@iibce.edu.uy -- |
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Contenido : |
Abstract: Aims: In this study, we sought to identify and characterize a collection of 101 lactobacilli strains isolated from natural whey starters used in Uruguayan artisan cheese production, based on their capacity to produce gamma-aminobutyric acid (GABA) and their probiotic potential. Methods and Results: The probiotic potential was assessed using low pH and bile salt resistance assays; bacterial adhesion to intestinal mucus was also evaluated. Selected strains were then identified by 16S sequencing, and their GABA-producing potential was confirmed and quantified using a UHPLC-MS system. Twenty-five strains were identified and characterized as GABA-producing lactobacilli belonging to the phylogenetical groups Lactiplantibacillus (n =19) and Lacticaseibacillus (n =6). Fifteen strains of the Lactiplantibacillus group showed a significantly higher GABA production than the rest. They showed the predicted ability to survive the passage through the gastrointestinal tract, according to the in vitro assays. Conclusions: A set of promising candidate strains was identified as potential probiotics with action on the gut-brain axis. Further studies are needed to assess their possible effects on behaviour using in vivo assay. Significance and Impact of the Study: This study shows the potential of strains isolated from local natural whey starters as probiotics and for biotechnological use in functional GABA-enriched foods formulation. © 2022 Society for Applied Microbiology. |
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Palabras claves : |
Fermented foods; Gut-brain axis; Lactic acid bacteria; Lactiplantibacilus; PLATAFORMA DE INVESTIGACIÓN EN SALUD ANIMAL; PLATAFORMA DE SALUD ANIMAL; Probiotics. |
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Asunto categoría : |
L10 Genética y mejoramiento animal |
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Marc : |
LEADER 02779naa a2200313 a 4500
001 1063420
005 2022-11-30
008 2022 bl uuuu u00u1 u #d
022 $a1364-5072
024 7 $a10.1111/jam.15664$2DOI
100 1 $aLOZANO, J.
245 $aProbiotic potential of GABA-producing lactobacilli isolated from Uruguayan artisanal cheese starter cultures.$h[electronic resource]
260 $c2022
500 $aArticle history: Received 18 March 2022; Revised 5 May 2022; Accepted 6 June 2022; Published online September 2022. -- Corresponding author: Zunino, P.; Department of Microbiology, Instituto de Investigaciones Biológicas Clemente Estable, Montevideo, Uruguay; email:pzunino@iibce.edu.uy --
520 $aAbstract: Aims: In this study, we sought to identify and characterize a collection of 101 lactobacilli strains isolated from natural whey starters used in Uruguayan artisan cheese production, based on their capacity to produce gamma-aminobutyric acid (GABA) and their probiotic potential. Methods and Results: The probiotic potential was assessed using low pH and bile salt resistance assays; bacterial adhesion to intestinal mucus was also evaluated. Selected strains were then identified by 16S sequencing, and their GABA-producing potential was confirmed and quantified using a UHPLC-MS system. Twenty-five strains were identified and characterized as GABA-producing lactobacilli belonging to the phylogenetical groups Lactiplantibacillus (n =19) and Lacticaseibacillus (n =6). Fifteen strains of the Lactiplantibacillus group showed a significantly higher GABA production than the rest. They showed the predicted ability to survive the passage through the gastrointestinal tract, according to the in vitro assays. Conclusions: A set of promising candidate strains was identified as potential probiotics with action on the gut-brain axis. Further studies are needed to assess their possible effects on behaviour using in vivo assay. Significance and Impact of the Study: This study shows the potential of strains isolated from local natural whey starters as probiotics and for biotechnological use in functional GABA-enriched foods formulation. © 2022 Society for Applied Microbiology.
653 $aFermented foods
653 $aGut-brain axis
653 $aLactic acid bacteria
653 $aLactiplantibacilus
653 $aPLATAFORMA DE INVESTIGACIÓN EN SALUD ANIMAL
653 $aPLATAFORMA DE SALUD ANIMAL
653 $aProbiotics
700 1 $aFERNÁNDEZ-CIGANDA, S.
700 1 $aGONZÁLEZ REVELLO, A.
700 1 $aHIRIGOYEN, D.
700 1 $aMARTÍNEZ, M.
700 1 $aSCORZA, C.
700 1 $aZUNINO, P.
773 $tJournal of Microbiology, 2022, volume 133, issue 3, pages 1610-1619. doi: https://doi.org/10.1111/jam.15664
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