Diss. (sammanfattning)--Umeå : University, 2004. / Härtill 5 uppsatser.

Soils in many agricultural areas have high pH, resulting in low availability of zinc and iron. Plants grown on such soils suffer from either Zn or Fe deficiency or both. The efficient plant genotypes grown normally in calcerous soils were found to evolve some strategies to acquire the iron which is in insoluble form. Iron efficient graminaceous monocots release iron chelating substances, mugineic acid family phytosiderophores (MAs), in response to iron deficiency stress. Several researchers have suggested that phytosiderophores also can play role in grass Zn nutrition and thus it may be possible that it is the uptake mechanism for Zn efficiency. Several possible genes that take role in phytosiderophore synthesis or found to be induced under iron deficient conditions were identified in several organisms but not on wheat. In this study, the efficient barley cultivar Tokak-157, efficient wheat cultivar Kira&ccedil / -66 and relatively less efficient wheat cultivar BDMM-19 were grown in normal growth conditions for 1 week and transfered to zinc deficient, iron deficient and both zinc and iron deficient nutrient solutions. After growing 1 week on these conditions, plants grown on both zinc and iron deficient nutrient solutions were retransfered to zinc and iron sufficient conditions. Degenerate primers were designed for the conserved regions of previously identified genes that take role in phytosiderophore synthesis or induced under iron deficient conditions and RT-PCRs were performed. The complete open reading frame of IDI-1(Iron deficiency induced-1) gene and the putative gene fragment for SAM-s (S-adenosylmethionine synthetase) were identified.

Thesis advisor: Ethan Baxter / Thesis advisor: Mark Behn / Subduction zones are areas of significant mass transfer between Earth’s crust and mantle. The dehydration of water-rich minerals such as serpentinite and lawsonite introduces water and volatiles into the subduction interface, that then travel to the mantle wedge above. The chemical composition, speciation, and redox effect of these fluids carry important implications for arc volcanism and the mobility of economically significant elements. This study uses Fe and Zn isotopic variation in eclogite-breccias from the Monviso ophiolite, combined with Sm-Nd garnet geochronology, to study the composition and redox effects of fluids that were produced during eclogite and blueschist facies metamorphism, and the timescales over which the brecciation and fluid flux events happened. Fe and Zn isotopic measurements were made on a series of four breccia matrix generations (M1-M4), generated during the progressive brecciation of the original Fe-Ti gabbros and the influx of both internally and externally derived fluids. The ∂56Fe and ∂66Zn data display a bi-modal distribution, with early matrix crystallization (M1-3) imparting progressively lighter ∂66Zn values while the ∂56Fe remains relatively unchanged. The last stage of metasomatic rind formation (M4) is associated with a decrease in both Fe and Zn isotopic values and a particularly significant shift in the Fe isotopes. This distribution suggests that early brecciation (M1-3) resulted from small-scale internal fluid flow that did not have a measurable effect on the isotopic composition and redox state of the system. By contrast, late metasomatic rind formation (M4) was facilitated by the flow of large amounts of external fluids with a strongly negative Fe and Zn isotope signature that affected the redox state of the mafic slab and may be responsible for transferring oxidized material into the mantle wedge. Dating of the M4 matrix generation yielded an age of 41.31± 0.60 Ma. A compilation of age data from Monviso suggests peak metamorphism and initial brecciation (M1 formation) likely occurred at ~45 Ma, the formation of the M4 matrix representing the end of eclogite-facies retrogression and brecciation at ~41 Ma, and final blueschist and greenschist retrogression at ~38-35Ma, yielding timescale of ~4Ma for the entire history of brecciation and fluid flux associated with the Monviso eclogite breccias. / Thesis (MS) — Boston College, 2022. / Submitted to: Boston College. Graduate School of Arts and Sciences. / Discipline: Earth and Environmental Sciences.

Cinque varietà di sorgo (Sorghum bicolor (L.) Moench) provenienti da Nigeria, Senegal, Burkina Faso e due dall’Italia, sono state caratterizzate per il loro profilo nutrizionale, analizzando la modulazione di due marcatori cellulari (contenuto in proteine totali e attività della GPx), il contenuto di fattori chelanti (tannini e fitati), l’attività fitasica e il contenuto, la bioaccessibilità e la biodisponibilità di ferro e zinco e analizzando l’impatto di due importanti processi alimentari, quali fermentazione e cottura. I risultati mostrano che sia la varietà sia il processo influenzano la maggior parte dei parametri. Tannini e fitati, elementi in traccia, contenuto proteico totale e il processo (soprattutto la fermentazione) sono modulati dalla varietà. La fermentazione riduce il contenuto di fattori chelanti e aumenta l’attività fitasica, incrementando, così, la biodisponibilità degli elementi in traccia; mentre la cottura non ha un impatto significativo. D’altra parte, la fermentazione ha un impatto negativo su entrambi i marcatori cellulari, mentre la cottura solo sul contenuto proteico totale. Le varietà africane, soprattutto quella dal Senegal, hanno mostrato il migliore profilo nutrizionale, mentre, globalmente, le italiane il peggiore. I risultati indicano che la selezione di varietà e di adeguati processi alimentari può avere un impatto significativo sul valore nutrizionale del sorgo. / Five sorghum cultivars (Sorghum bicolor (L.) Moench) from Nigeria, Senegal, Burkina Faso and Italy (two), were characterized for their nutritional values by analysing the modulation of cellular functional markers (total protein content and GPx activity), chelating factors (iron-binding phenolic groups and phytates) content and phytase activity, as well as iron and zinc content, bioaccessibility and bioavailability, also considering the impact of food processing methods as fermentation and cooking. The results revealed that both variety and food processing affect most of the tested parameters. Chelating factors, trace elements, cellular total protein content, as well as the effect of processing (mainly fermentation) were modulated by variety. Fermentation decreased chelating factors content, as well as increased phytase activity, leading to enhancement of iron and zinc estimated bioavailability, whereas cooking had no substantial impact. On the other hand, fermentation process had a negative impact on both cellular functional markers while cooking only on the cellular total protein content. The African varieties, particularly the Senegal one, showed the most promising nutritional profile, whereas the two Italian varieties overall showed a poor one. The results indicate that selection of traditional varieties and processing methods can have a significant impact on parameters relevant to sorghum nutritional value.

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