Made available in DSpace on 2017-07-10T17:40:42Z (GMT). No. of bitstreams: 1 Heloisa_Maria_Formentini_tese.pdf: 1264963 bytes, checksum: d416be804a86c6ba7273d6aacedf8878 (MD5) Previous issue date: 2012-08-31 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / In Brazil, the tomato is one of the vegetable species of great importance both economically and socially, however several factors are limiting its production as an example the diseases caused by nematodes of the genus Meloidogyne that limit the production in infested areas. Seeking new measures of protection and control of plant disease induced resistance is na alternative considerering that little attention has been directed to the possibility of induced resistance to root pathogens like nematodes. Therefore, this study aimed to verify the effectiveness of the chemical inducer acibenzolar-S-methyl, the biotic inductor Bacillus cereus and plant extracts of rosemary (Rosmarinus officinalis) and turmeric (Curcuma longa) in the induced resistance in susceptible and resistant tomato in plants infected with Meloidogyne incognita race 3. Two experiments were conducted simultaneously both followed the 2 x 6 factorial design with two tomato genotypes, one susceptible to M. incognita (Santa Clara) and a resistant (Ivety) and six treatments: ASM (125 mg i.a L -1 ), Bacillus cereus (6.10 7 CFU mL -1 ), rosemary 10%, turmeric 10%, water and a control (no inoculum and no spraying in the aerial part), with five replicates. Each vase with a capacity of 2 L, were filled with a mixture of soil, sand and compost previously autoclaved and homogenized in the ratio 2:2:1 and were transplanted to each one three tomato seedlings susceptible and resistant. The treatments were sprayed in the aerial part in tomato plants in all vases except the absolute control. At 72 h after the first application of treatments was carried out the inoculation of 407/100 cm 3 of J2 and eggs per vase. In the first experiment, using destructive samples of tomato treated and inoculated with M. incognita were determined the response of both genotypes to the treatments applied to the enzymatic activity of peroxidase, polyphenol oxidase, chitinase, β-1,3 glucanase and phenylalanine ammonia-lyase from roots of tomato plants that were macerated and homogenized to withdrawals in time 0 h, 24 h, 48 h, 96 h and 120 h after the first application of the treatments. In the second experiment, the variables analyzed to determine the effect of treatments on nematode population were the number of root-knots, juveniles and eggs in the soil accomplished at 56 days after the first application of the treatments that were reapplied every seven days during this period. From the results obtained it was concluded that there was a reduction in the number of root-knots in the roots of tomato plants showing no difference between the two genotypes for plants that received the treatments with acibenzolar-S-methyl, turmeric, rosemary and B. cereus. There was a reduction in the formation of root-knots in susceptible cultivar, confirming their potential in protecting the genotypes used against the attack of M. incognita. For the enzimatic activity peroxidase was the enzyme strongly associated with resistance with the highest activity in resistant genotype if compared to susceptible regardless of inducer treatment. In susceptible tomato B. cereus stood out in the induction of chitinase and peroxidase whereas for the resistant tomato rosemary induced peroxidase and polyphenol oxidase and rosemary extracts and turmeric induced chitinase enzyme to the susceptible genotype / No Brasil o tomate é uma das espécies de hortaliças de grande importância tanto no ponto de vista econômico quanto social, no entanto vários fatores são limitantes para sua produção como exemplo as doenças causadas por fitonematoides principalmente as espécies do gênero Meloidogyne que inviabilizam a produção nas áreas infestadas. Buscando novas medidas de proteção e controle de doenças de plantas a indução de resistência é uma alternativa haja vista que pouca atenção tem sido direcionada a possibilidade de indução de resistência à patógenos do sistema radicular como os fitonematoides. Assim este trabalho teve como objetivo verificar a eficácia do indutor químico acibenzolar-S-metil, do indutor biótico Bacillus cereus e de extratos vegetais de alecrim (Rosmarinus officinalis) e cúrcuma (Curcuma longa) na indução de resistência em tomateiros suscetível e resistente infectados com Meloidogyne incógnita raça 3. Foram conduzidos dois experimentos simultaneamente ambos seguiram o esquema fatorial 2 x 6 com dois genótipos de tomateiro um suscetível à M. incognita (Santa Clara) e um resistente (Ivety) e seis tratamentos: ASM (125 mg i.a L -1 ), Bacillus cereus (6.10 7 UFC mL -1 ), alecrim 10%, cúrcuma 10%, água e uma testemunha absoluta (sem inóculo e sem pulverização na parte aérea), com cinco repetições. Cada vaso, com capacidade para 2 L, foram preenchidos com a mistura de solo, areia e composto orgânico previamente autoclavados e homogeneizados na proporção 2:2:1 e para cada vaso foram transplantados três mudas de tomateiro suscetível e resistente. Os tratamentos foram pulverizados na parte aérea dos tomateiros em todos os vasos com exceção da testemunha absoluta. Às 72 h após a primeira aplicação dos tratamentos foi realizada a inoculação de 407/100 cm 3 de J2 e ovos por vaso. No primeiro experimento, utilizando amostras destrutivas de tomateiros tratados e inoculados com M. incognita foram determinadas a resposta dos dois genótipos aos tratamentos aplicados para a atividade enzimática das enzimas peroxidase, polifenoloxidase, quitinase, β-1,3 glucanase e fenilalanina amônia-liase a partir do macerado homogeneizado das raízes dos tomateiros para o tempo de coleta 0 h, 24 h, 48 h, 96 h e 120 h após a aplicação dos tratamentos. No segundo experimento, as variáveis analisadas para determinar o efeito dos tratamentos sobre a população do nematoide foram o número de galhas, juvenis e ovos presentes no solo realizado aos 56 dias após a primeira aplicação dos tratamentos que foram reaplicados a cada sete dias durante este período. A partir dos resultados obtidos concluiu-se que houve uma redução no número de galhas no sistema radicular dos tomateiros não apresentando diferença entre os dois genótipos para as plantas que receberam os tratamentos com acibenzolar-S-metil, cúrcuma, alecrim e Bacillus cereus. Houve uma redução na formação de galhas na cultivar suscetível, confirmando seu potencial na proteção dos genótipos utilizados contra o ataque do M. incognita. Para a atividade enzimática a peroxidase foi a enzima que esteve fortemente associada à resistência com a atividade superior no genótipo resistente em relação ao suscetível independentemente do tratamento indutor. No tomateiro suscetível o B. cereus destacou-se na indução de peroxidase e quitinase enquanto que para o tomateiro resistente o alecrim induziu peroxidase e polifenoloxidase e os extratos de alecrim e cúrcuma induziram a enzima quitinase para o genótipo suscetível

Thesis (PhD (Viticulture and Oenology. Wine Biotechnology))--Stellenbosch University, 2008. / Although bananas are widely grown worldwide in many tropical and a few subtropical countries, banana beverages are still among the fruit beverages processed by use of rudimentary methods such as the use of feet or/and spear grass to extract juice. Because banana juice and beer remained on a home made basis, there is a research drive to come up with modern technologies to more effectively process bananas and to make acceptable banana juices and wines. One of the main hindrances in the production of highly desirable beverages is the pectinaceous nature of the banana fruit, which makes juice extraction and clarification very difficult. Commercial enzyme applications seem to be the major way forward in solving processing problems in order to improve banana juice and wine quality. The particular pectinolytic enzymes that were selected for this study are Rapidase CB, Rapidase TF, Rapidase X-press and OE-Lallzyme. In addition this study, investigate the applicability of recombinant yeast strains with pectinolytic, xylanolytic, glucanolytic and amylolytic activities in degrading the banana polysaccharides (pectin, xylan, glucan starch) for juice and wine extraction and product clarification. The overall objective of this research was to improve banana juice and wine by enzymatic processing techniques and to improve alcoholic fermentation and to produce limpid and shelf-stable products of clarified juice and wine. The focus was on applying the selected commercial enzyme preparations specifically for the production of better clarified banana juice and wine. This is because the turbid banana juice and beer, which contain suspended solids that are characterised by a very intense banana flavour, require a holistic approach to address challenges and opportunities in order to process pure banana beverages with desirable organoleptic qualities. The specific objectives of applying commercial enzymes in the processing of banana juice and wine, comparing with grape winemaking practices, use of recombinant yeast and analyses of various parameters in the juices and wines made have enabled generation of information that could be of help to prospective banana juice and wine processors. The research findings obtained could be used to establish a pilot plant or small-scale industry in the banana processing beverages producing large quantities,and finally the overall objective of obtaining limpid and shelf stable products would be achieved.

Les glicosidases que hidrolitzen els substrats amb retenció de configuració segueixen un mecanisme general en què després d'una primera etapa d'associació enzim-lligand s'encadenen dues etapes catalítiques que porten a la hidròlisi del substrat conservant la configuració del carboni anomèric en el nou extrem generat. En el present treball es comprova a través d'estudis mecanístics, principalment estudis en estat preestacionari i anàlisis de Hammett, que amb aquest mecanisme tan senzill no es pot descriure correctament l'activitat catalítica de la 1,3-1,4-β-glucanasa de Bacillus licheniformis, i es proposa el mecanisme que es mostra a continuació: on els complexos enzim-substrat adopten dues conformacions productives (SES* i SES**) i on el balanç entre aquestes dues conformacions en funció del substrat explica els diferents comportaments cinètics en estat estacionari i preestacionari.Un estudi en profunditat sobre la importància que exerceix la interacció entre l'enzim i l'hidroxil a C2 de la unitat de glucopiranosa que ocupa el subseti -1 demostra que en el cas de la 1,3-1,4-β-glucanasa de Bacillus licheniformis aquesta interacció no juga el paper rellevant que s'ha observat en altres β-glicosidases que actuen amb retenció de configuració.L'estudi de la reacció d'hidratació del glical G4G3G' catalitzada per la 1,3-1,4-β-glucanasa de Bacillus licheniformis permet proposar que hi ha un canvi en el residu que fa el paper d'àcid general. De manera que es proposa que l'Asp136 que en la reacció d'hidròlisi de substrats ajuda al posicionament dels residus catalítics i juga un paper en la regulació dels seus pKa, és el residu que fa d'àcid general en la reacció d'hidratació de glicals. / Las glicosidasas que hidrolizan substratos con retención de configuración siguen un mecanismo general en que después de una primera etapa de asociación enzima-ligando se encadenan dos etapas catalíticas que llevan a la hidrólisis del substrato conservando la configuración del carbono anomérico en el nuevo extremo generado. En el presente trabajo se comprueba a través de estudios mecanísticos, principalmente estudios en estado pre-estacionario y análisis de Hammett, que con este mecanismo tan sencillo no se puede describir correctamente la actividad catalítica de la 1,3-1,4-β-glucanasa de Bacillus licheniformis, y se propone el mecanismo que se muestra a continuación: donde los complejos enzima-substrato adoptan dos conformaciones productivas (SES* y SES**) y donde el balance entre estas dos conformaciones en función del substrato explica los diferentes comportamientos cinéticos en estado estacionario y pre-estacionario.Un estudio en profundidad sobre la importancia que ejerce la interacción entre el enzima y el hidroxilo en C2 de la unidad de glucopiranosa que ocupa el subsitio -1 demuestra que en el caso de la 1,3-1,4-β-glucanasa de Bacillus licheniformis esta interacción no juega el papel relevante que se ha observado en otras β-glicosidasas que actuan con retención de configuración.El estudio de la reacción de hidratación del glical G4G3G' catalizada por la 1,3-1,4-β-glucanasa de Bacillus licheniformis permite proponer que hay un cambio en el residu que ejerce el papel de ácido general. De manera que se propone que el Asp136 que en la reacción de hidrólisis de substratos ayuda en el posicionamiento de los resíduos catalíticos y juega un papel en la regulación de sus pKa, es el resíduo que actúa de ácido general en la reacción de hidratación de glicales. / Retaining glycosidases follow a general mechanism in which the first enzime-ligand association is followed by two catalytic steps that render the product of hydrolysis with the same anomeric configuration as the starting material. In the present work we demonstrate using mechanistic studies, basically pre-steady state kinetics and Hammett analysis, that this mechanism is too simple to properly describe the catalytic activity of Bacillus licheniformis 1,3-1,4-β-glucanase, and the following mechanism is proposed: In this mechanism, the enzim-substrate complexes adopt two productive conformations (SES* and SES**) and the balance between these two conformations depending on the nature of the substrate explains the diferent behaviours observed in pre-steady and steady state kinetics.A deep study on the importance of the interaction between the enzyme and the hydroxyl group at C2 of the glucopyranose residue that occupies the -1 subsite demonstrates that in Bacillus licheniformis 1,3-1,4-β-glucanase this interaction is not the key interaction observed in other retaining β-glycosidases.The study of the G4G3G' glical hydration catalysed by the Bacillus licheniformis 1,3-1,4-β-glucanase let us propose that there is a change in the residue that acts as a general acid. We propose that Asp136, that plays a role positioning the catalytic residues and modulating their pKa in the hydrolysis reaction, acts as the general acid in the hydration of glycals.