Agriculture and Agri-Food Canada

About: Agriculture and Agri-Food Canada is a facility organization based out in Ottawa, Ontario, Canada. It is known for research contribution in the topics: Population & Soil water. The organization has 10921 authors who have published 21332 publications receiving 748193 citations. The organization is also known as: Department of Agriculture and Agri-Food.

Use of condensed tannin extract from quebracho trees to reduce methane emissions from cattle.

Abstract: Our objective was to determine if condensed tannin extract from quebracho trees (Schinopsis quebracho-colorado; red quebracho) could be used to reduce enteric methane emissions from cattle. The experiment was designed as a repeated 3 x 3 Latin square (4 squares) with 3 treatments (0, 1, and 2% of dietary DM as quebracho tannin extract) and 3 28-d periods. Six spayed Angus heifers (238 +/- 13.3 kg of initial BW) and 6 Angus steers (207 +/- 8.2 kg of initial BW) were each assigned to 2 squares. The measured condensed tannin content of the extract was 91%, and the basal diet contained 70% forage (DM basis). Feeding quebracho tannin extract had no effect on BW, ADG, or nutrient intakes. Furthermore, it had no effect on DM, energy, or fiber (ADF and NDF) digestibility, but apparent digestibility of CP decreased linearly (P < 0.001) by 5 and 15% with 1 and 2% quebracho tannin extract, respectively. There were no effects of quebracho tannin extract on methane emissions (g/d, g/kg of DM, % of GE intake, or % of DE intake). Feeding up to 2% of the dietary DM as quebracho tannin extract failed to reduce enteric methane emissions from growing cattle, although the protein-binding effect of the quebracho tannin extract was evident.

Prospects for fungus identification using CO1 DNA barcodes, with Penicillium as a test case.

Abstract: DNA barcoding systems employ a short, standardized gene region to identify species. A 648-bp segment of mitochondrial cytochrome c oxidase 1 (CO1) is the core barcode region for animals, but its utility has not been tested in fungi. This study began with an examination of patterns of sequence divergences in this gene region for 38 fungal taxa with full CO1 sequences. Because these results suggested that CO1 could be effective in species recognition, we designed primers for a 545-bp fragment of CO1 and generated sequences for multiple strains from 58 species of Penicillium subgenus Penicillium and 12 allied species. Despite the frequent literature reports of introns in fungal mitochondrial genomes, we detected introns in only 2 of 370 Penicillium strains. Representatives from 38 of 58 species formed cohesive assemblages with distinct CO1 sequences, and all cases of sequence sharing involved known species complexes. CO1 sequence divergences averaged 0.06% within species, less than for internal transcribed spacer nrDNA or β-tubulin sequences (BenA). CO1 divergences between species averaged 5.6%, comparable to internal transcribed spacer, but less than values for BenA (14.4%). Although the latter gene delivered higher taxonomic resolution, the amplification and alignment of CO1 was simpler. The development of a barcoding system for fungi that shares a common gene target with other kingdoms would be a significant advance.

Protein Oxidation in Processed Meat: Mechanisms and Potential Implications on Human Health.

Abstract: Processed meats represent a large percentage of muscle foods consumed in the western world Various processing steps affect the physicochemical properties of the meat, compromise its nutritional components, or produce some compounds that are of health concern Hence, the impact of oxidation on human health and the aging process and the influence of diet on these harmful reactions are of growing interest Past decades have seen more focus on lipid oxidation, microbial deterioration, and pathogenicity, as well as production of carcinogenic compounds during meat processing The oxidation of protein, which is a major component in meat systems, has received less attention Protein oxidation has been defined as a covalent modification of protein induced either directly by reactive species or indirectly by reaction with secondary by-products of oxidative stress Not only are these modifications critical for technological and sensory properties of muscle foods, they may have implications on human health and safety when consumed Cooking, for example, has been observed to increase free radical generation while it also decreases the antioxidant protection systems in meat, both of which contribute to protein oxidation Many other meat processing techniques, as well as other emerging technologies, may significantly affect protein oxidation and protein overall quality This paper explores the current understanding of meat processing techniques and their possible effects on the status of protein oxidation and nutritional value, as well as their possible implications on human health

Blueberry polyphenols increase lifespan and thermotolerance in Caenorhabditis elegans

Abstract: The beneficial effects of polyphenol compounds in fruits and vegetables are mainly extrapolated from in vitro studies or short-term dietary supplementation studies. Due to cost and duration, relatively little is known about whether dietary polyphenols are beneficial in whole animals, particularly with respect to aging. To address this question, we examined the effects of blueberry polyphenols on lifespan and aging of the nematode, Caenorhabditis elegans, a useful organism for such a study. We report that a complex mixture of blueberry polyphenols increased lifespan and slowed aging-related declines in C. elegans. We also found that these benefits did not just reflect antioxidant activity in these compounds. For instance, blueberry treatment increased survival during acute heat stress, but was not protective against acute oxidative stress. The blueberry extract consists of three major fractions that all contain antioxidant activity. However, only one fraction, enriched in proanthocyanidin compounds, increased C. elegans lifespan and thermotolerance. To further determine how polyphenols prolonged C. elegans lifespan, we analyzed the genetic requirements for these effects. Prolonged lifespan from this treatment required the presence of a CaMKII pathway that mediates osmotic stress resistance, though not other pathways that affect stress resistance and longevity. In conclusion, polyphenolic compounds in blueberries had robust and reproducible benefits during aging that were separable from antioxidant effects.

Tomato (Solanum lycopersicum) health components: from the seed to the consumer

Abstract: It is widely accepted that a healthy diet is an important factor in preventing chronic diseases, and in improving energy balance and weight management. Studies have shown strong inverse correlations between tomato consumption and the risk of certain types of cancer, cardiovascular diseases and age-related macular degeneration. Because tomato is the second-most important vegetable in the world after potato, this horticultural crop constitutes an excellent source of health-promoting compounds due to the balanced mixture of minerals and antioxidants including vitamins C and E, lycopene, β-carotene, lutein and flavonoids such as quercetin. Improvement in phytonutrients in tomatoes can be achieved by cultivar selection, environmental factors, agronomic practices, stage of ripeness at harvest, and appropriate handling and conditioning all the way from the field to the consumer. The purpose of this paper is to review the recent literature of the main factors that can improve the nutritional quality of tomato and consequently their beneficial role in human diet. The importance of genotype selection and the optimization of environmental conditions (light, temperature, humidity, atmospheric CO2 and air pollutants) for high nutritional value is outlined first, followed by the optimization of agricultural practices (soil properties, water quality, mineral nutrition, salinity, grafting, pruning, growing systems, growth promoters, maturity, and mechanical and pest injuries). The review concludes by identifying several prospects for future research such as modelling and genetic engineering of the nutritional value of tomato.