Publications

evaluation of structure and bioprotective activity of key high molecular weight acylated anthocyanin compounds isolated from the purple sweet potato (ipomoea batatas l. cultivar eshu no.8).	in order to figure out the key acylated anthocyanin compounds accounting for the bioprotective activity of purple sweet potato (ipomoea batatas l.), ods packing column, semi-preparative hplc method, activity evaluation assays, and ultra-high-performance liquid chromatography with quadrupole time-of-flight tandem mass spectrometry (uplc-qtof-ms) assays were employed. additionally, our study revealed that the structures of two acylated monomeric anthocyanins, cyanidin 3-caffeoyl-feruloyl sophorosi ...	2018	28958523
assessment of the potential health risks associated with the aluminium, arsenic, cadmium and lead content in selected fruits and vegetables grown in jamaica.	thirteen jamaican-grown food crops - ackee (blighia sapida), banana (musa acuminate), cabbage (brassica oleracea), carrot (daucus carota), cassava (manihot esculenta), coco (xanthosoma sagittifolium), dasheen (colocasia esculenta), irish potato (solanum tuberosum), pumpkin (cucurbita pepo), sweet pepper (capsicum annuum), sweet potato (ipomoea batatas), tomato (solanum lycopersicum) and turnip (brassica rapa) - were analysed for aluminium, arsenic, cadmium and lead by atomic absorption spectroph ...	2017	28959639
construction of a genetic map using est-ssr markers and qtl analysis of major agronomic characters in hexaploid sweet potato (ipomoea batatas (l.) lam).	the sweet potato, ipomoea batatas (l.) lam, is difficult to study in genetics and genomics because it is a hexaploid. the sweet potato study not have been performed domestically or internationally. in this study was performed to construct genetic map and quantitative trait loci (qtl) analysis. a total of 245 est-ssr markers were developed, and the map was constructed by using 210 of those markers. the total map length was 1508.1 cm, and the mean distance between markers was 7.2 cm. fifteen chara ...	2017	29020092
syk - gtp rac-1 mediated immune-stimulatory effect of cuscuta epithymum, ipomoea batata and euphorbia hirta plant extracts.	polymorphonuclear neutrophils (pmnn) are the pivotal mediators of phagocytosis. in addition to neutropenia, impaired neutrophilic function is associated with pathological conditions and immuno-deficiencies. henceforth, immuno-stimulatory strategies targeting neutrophilic function are indeed powerful tools in combating obstinate infections. in appreciation towards the usefulness of herbal medicines in therapeutic scenario, the present study was carried out to analyse the immuno-stimulatory effect ...	2017	29049977
characterization of dietary constituents and antioxidant capacity of tropaeolum pentaphyllum lam.	the aim of this study was to evaluate the nutritional content and antioxidant capacity of the tubers, leaves and, flowers of the species tropaeolum pentaphyllum lam. the three parts of the plant were analyzed by physicochemical methods, atomic absorption spectrometry, spectrophotometric and chromatographic techniques. the tubers, leaves, and flowers exhibited significant differences in all parameters evaluated. the leaves showed significantly higher values of protein (16.28 ± 0.02 g/100 g), tota ...	2017	29051654
phylogenetic placement and morphological characterization of sclerotium rolfsii (teleomorph: athelia rolfsii) associated with blight disease of ipomoea batatas in korea.	in this study, we aimed to characterize fungal samples from necrotic lesions on collar regions observed in different sweetpotato growing regions during 2015 and 2016 in korea. sclerotia appeared on the root zone soil surface, and white dense mycelia were observed. at the later stages of infection, mother roots quickly rotted, and large areas of the plants were destroyed. the disease occurrence was monitored at 45 and 84 farms, and 11.8% and 6.8% of the land areas were found to be infected in 201 ...	2017	29138617
chemical constituents of sweetpotato genotypes in relation to textural characteristics of processed french fries.	sweetpotato french fries (spff) are growing in popularity, however limited information is available on spff textural properties in relation to chemical composition. this study investigated the relationship between chemical components of different sweetpotato varieties and textural characteristics of spff. sixteen sweetpotato genotypes were evaluated for (1) chemical constituents; (2) instrumental and sensory textural properties of spff; and (3) the relationship between chemical components, instr ...	2018	29178339
viscoelastic properties of sweet potato complementary porridges as influenced by endogenous amylases.	sweet potato (ipomoea batatas l.) roots contain amylolytic enzymes, which hydrolyze starch thus having the potential to affect the viscosity of sweet potato porridges provided the appropriate working conditions for the enzymes are attained. in this study, the effect of sweet potato variety, postharvest handling conditions, freshly harvested and room/ambient stored roots (3 weeks), and slurry solids content on the viscoelastic properties of complementary porridges prepared using amylase enzyme ac ...	2017	29188034
horizontal gene transfer contributes to plant evolution: the case of agrobacterium t-dnas.	horizontal gene transfer (hgt) can be defined as the acquisition of genetic material from another organism without being its offspring. hgt is common in the microbial world including archaea and bacteria, where hgt mechanisms are widely understood and recognized as an important force in evolution. in eukaryotes, hgt now appears to occur more frequently than originally thought. many studies are currently detecting novel hgt events among distinct lineages using next-generation sequencing. most exa ...	2017	29225610
effects of incorporating nonmodified sweet potato (ipomoea batatas) flour on wheat pasta functional characteristics.	the effects of substituting wheat flour using fractions of blanched or nonblanched sweet potato flour on produced pasta functional characteristics were investigated. the use of sweet potato flour to replace fractions of wheat flour, regardless of blanching treatment, resulted in significant (p < .05) increase in water holding capacity (whc), cooked pasta water uptake and solid leaching out and freeze-thaw stability of produced pasta. for instance, treatment containing 40% of nonblanched sweet po ...	2017	29283180