Percorrer por autor "Chatti, Noureddine"
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- Determination of the subcellular localisation of GIP and NPP1 proteins in Phytophtora cinnamomi tagged with green fluorescent proteinPublication . Chahed, Abdessalem; Chatti, Noureddine; Costa, Rodrigo Arthur Fonseca; Sousa, Maria João; Choupina, AltinoP. cinnamomi is considered one of the world's worst invasive pathogens with a serious threat to a wide range of plant species throughout the world. These species cause several billions of dollars of damage on crop, ornamental, and native plants and so far no efficient solutions have been found to control the disease. A notable characteristic of the interaction between plants and their microbial pathogens is the secretion by both partners of proteins that are associated with attack, defense, and counterdefense thus it’s fundamental to improve our knowledge about these proteins with the intention of finding a solution to the disease affecting the Chestnut.
- Incorporation of tocopherol-rich extracts from mushroom mycelia into yogurtPublication . Bouzgarrou, Chaima; Amara, Khira; Reis, Filipa S.; Barreira, João C.M.; Skhiri, Fethia; Chatti, Noureddine; Martins, Anabela; Barros, Lillian; Ferreira, Isabel C.F.R.Consumers are well-informed about food additives and it is likely that they prefer natural additives over their synthetic analogues. Antioxidants represent a major class of food preservatives, among which tocopherols stand out as one of the most important examples. Interestingly, these compounds are present in relevant amounts in the mycelia of in vitro cultured mushrooms. Accordingly, the mycelia from Ganoderma lucidum, Pleurotus ostreatus and Pleurotus eryngii were used as alternative sources of tocopherols. These extracts were incorporated into different yogurt formulations, which were further compared among each other and with yogurts containing commercial α-tocopherol (E307), regarding their nutritional parameters, fatty acid profile and antioxidant activity. The proposed approach was validated as an effective functionalization strategy, particularly in the case of the G. lucidum mycelium, which showed the highest antioxidant potential, most likely as a result of its tocopherol profile. Furthermore, yogurts prepared with each mycelium extract allowed maintaining the nutritional properties observed in the “blank” yogurt formulation.
- Pleurotus species as a source of bio-preservativesPublication . Bouzgarrou, Chaima; Reis, Filipa S.; Barros, Lillian; Chatti, Noureddine; Ferreira, Isabel C.F.R.; Martins, AnabelaMushrooms are consumed worldwide not only as a part of the normal diet, but also as a delicacy due to their highly desirable taste and aroma. In addition to their nutritional value, mushrooms have been considered functional foods [1] and even as adjuvants in some therapies, namely chemotherapy [2]. This is because they are natural matrices rich in bioactive molecules, such as phenolic compounds, tocopherols, ascorbic acid, or carotenoids. In particular, tocopherols are powerful antioxidants that can be explored as natural food preservatives, in order to replace the widely used synthetic counterparts. With these aspects in mind, and given the evidence that the in vitro culture of mushrooms promotes the production of tocopherols [3], the present work aimed to sub-culture two different mushroom species by in vitro techniques, in order to enhance the production of tocopherols, and use the mycelium as sources of preservative ingredients for foodstuff. The species chosen for the study were two of the most consumed species worldwide, Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm. and Pleurotus eryngii (DC.) Quél. Firstly, both mushroom species were cultivated in different culture media (i.e., MMN complete, MMN incomplete and PDA), in order to optimize the ideal growth conditions. Since the best growth was obtained on PDA medium, both species were cultivated in PDB liquid medium, in order to obtain the amount of biomass required for the assays. After a period of approximately five weeks, the mycelia were recovered, freeze-dried and stored until further analyses. The tocopherols content was evaluated by high performance liquid chromatography coupled with a fluorescence detector. A formulation enriched in tocopherols will be prepared by extraction from the mycelium and further incorporated in cakes. Its preservative capacity will be assessed, through the evaluation of the antioxidant and antimicrobial properties before and after incorporation in the foodstuff. The results will be compared with commercial available and used preservatives (i.e., ascorbic acid- natural antioxidant and potassium sorbate- synthetic preservative).
- Silencing the gip gene of Phytophthora cinnamomi by iRNA and subcellular localization of GIP and NPP1 proteinsPublication . Chahed, Abdessalem; Chatti, Noureddine; Costa, Rodrigo Arthur Fonseca; Sousa, Maria João; Choupina, AltinoInk Disease is considered one of the most important causes of the decline of chestnut orchards. The break-in yield of Castanea sativa Mill is mainly caused by Phytophthora cinnamomi one of the most aggressive and widespread plant pathogen causing enormous economic losses and up to now, no efficient treatments are available to fight these pathogens. Because of the importance of chestnut at economical and ecological levels especially in Portugal, it becomes essential to explore the molecular mechanisms that determine the interaction between Phytophthora species and host plants through the study of proteins GIP and NPP1 produced by P.cinnamomi during the infection.
- Silencing the gip gene of Phytophthora cinnamomi by iRNA and subcellular localization of GIP and NPP1 proteinsPublication . Chahed, Abdessalem; Chatti, Noureddine; Costa, Rodrigo Arthur Fonseca; Sousa, Maria João; Choupina, AltinoInk Disease is considered one of the most important causes of the decline of chestnut orchards. The break in yield of Castanea sativa Mill is mainly caused by Phytophthora cinnamomi one of the most aggressive and widespread plant pathogen causing enormous economic losses and up to now no efficient treatments are available to fight these pathogens. Because of the importance of chestnut at economical and ecological levels especially in Portugal, it becomes essential to explore the molecular mechanisms that determine the interaction between Phytophthora species and host plants through the study of proteins GIP and NPP1 produced by P.cinnamomi during the infection.