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170 results on '"Łyczko, Jacek"'

7. Bioprospecting Endophytic Fungi of Forest Plants for Bioactive Metabolites with Antibacterial, Antifungal, and Antioxidant Potentials.

Author

El-Sayed, El-Sayed R., Baskaran, Abirami, Pomarańska, Oliwia, Mykhailova, Daria, Dunal, Anna, Dudek, Anita, Satam, Sahil, Strzała, Tomasz, Łyczko, Jacek, Olejniczak, Teresa, and Boratyński, Filip

Subjects
TRICHODERMA harzianum, PENICILLIUM chrysogenum, PLANT-fungus relationships, BLACK locust, HOST plants, ENDOPHYTIC fungi
Abstract

The growing emergence of multi-drug resistant microbial strains has kept the scientific world searching for novel bioactive compounds with specific chemical characteristics. Accordingly, researchers have started exploring the understudied metabolites from endophytes as a new source of bioactive compounds. In this context, the current study was designed to evaluate the bioactive properties of endophytic fungi from the Mokrzański forest in Wrocław, Poland that have not yet been fully researched. Forty-three endophytic fungi were isolated from twelve distinct plants. Following their cultivation, fungal extracts were separately prepared from biomass and cell-free filtrates, and their antibacterial, antifungal (against human and plant pathogens), and antioxidant properties were examined. Five promising fungi after screening were identified to possess all of these activities. These strains and their respective plant hosts were Trichoderma harzianum BUK-T (Fagus sylvatica), Aspergillus ochraceus ROB-L1 (Robinia pseudoacacia), Chaetomium cochliodes KLON-L1, Fusarium tricinctum KLON-L2 (Acer platanoides), and Penicillium chrysogenum SOS-B2 (Pinus sylvestris). Moreover, gamma irradiation at several doses (Gy) was separately applied to the fungal cultures to study their effects on the recorded activities. Finally, compounds after preparative thin-layer chromatography fractionation of the five fungal strains were identified by GC-MS. These findings suggest that the isolated endophytic fungi could serve as novel sources of bioactive metabolites with antibacterial, antifungal, and antioxidant properties, potentially paving the way for future research and the development of new bioactive compounds. [ABSTRACT FROM AUTHOR]

Published
2024
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33. Green Leaf Volatile Function in Both the Natural Defense System of Rumex confertus and Associated Insects' Behavior.

Author

Piesik, Dariusz, Łyczko, Jacek, Krawczyk, Krzysztof, Gantner, Magdalena, Bocianowski, Jan, Ruzsanyi, Veronika, and Mayhew, Chris A.

Subjects
INSECT behavior, GENITALIA, RUMEX, SUSTAINABLE agriculture, PLANT parasites, VOLATILE organic compounds, BIOLOGICAL weed control
Abstract

Rumex confertus is a rhizomatous, invasive, and difficult to control plant. Nevertheless, for sustainable agriculture, studies to biologically control R. confertus continue. Towards this, considerable attention has been devoted to investigating the emission of a wide array of volatile organic compounds (VOCs) from herbivore-damaged plants, which are known to induce protection measures in neighboring, undamaged plants. The goals of this study are to (1) determine if the profile of green leaf volatiles (GLVs), which are organic compounds naturally produced by undamaged plants, is similar to that provoked by the chemical stimulants Z-jasmone (ZJA) and dihydrojasmone (DJA), (2) establish if the Apion miniatum beetle's reproductive choices are influenced by their sex and mating status, and (3) assess if chemically stimulated GLV emissions can be used as signals to attract pests to R. confertus for biological control purposes. Synthetic forms of naturally produced Z-jasmone (ZJA) and dihydrojasmone (DJA), which can act as either an attractant or a repellent of various species of insects, were used to treat R. confertus. In olfactory analysis, the behavioral responses of individual insects to mated and unmated insects and to two GLV blends were evaluated. It was found that unmated male insects were fairly equally divided between going for food (Y-tube olfactometer arm with a GLV blend) and opportunities for reproduction (Y-tube olfactometer arm with unmated females). However, an increase in the GLV blend concentration attracted the insects. Meanwhile, unmated females were definitely indifferent to food and, independent of the GLV blend dose, were more interested in reproduction. Mated males, even with weak feed stimuli, increased their reproduction activity, in opposition to mated females. We provide evidence that synthetic GLV blends can be used to attract predators, making their use an effective means to biologically control R. confertus. The idea of applying synthetic GLVs as a biological control is based on the insects' mutual relationships, which work as follows: (i) mated males fully invade the weed, (ii) reproduction-driven females follow the mated males to R. confertus, and (iii) the unmated males follow the females with the purpose to reproduce. Therefore, all insect groups (mated and unmated males and females) can be induced to invade the weed. Upon feeding, the insects will damage the generative organs of R. confertus. We propose that the use of chemical stimulants to increase GLV emissions can be effectively used for weed (here R. confertus) control by attracting a plant pest (here A. miniatum). [ABSTRACT FROM AUTHOR]

Published
2023
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45. Optimization of roasting conditions in hydroSOStainable almonds using volatile and descriptive sensory profiles and consumer acceptance

Author

European Commission, Ministerio de Ciencia e Innovación (España), Agencia Estatal de Investigación (España), Universidad Miguel Hernández, Universidad de Sevilla, Lipan, Leontina [0000-0002-2468-0560], Cano-Lamadrid, M. [0000-0001-6679-7161], Vázquez-Araujo, L. [0000-0002-4174-9283], Moriana, Alfonso [0000-0002-5237-6937], Hernández, Francisca [0000-0003-3739-8748], Carbonell-Barrachina, A. A. [0000-0002-7163-2975], Lipan, Leontina, Cano-Lamadrid, M., Vázquez-Araujo, L., Łyczko, Jacek, Moriana, Alfonso, Hernández, Francisca, García-García, Elena, Carbonell-Barrachina, Á.A., European Commission, Ministerio de Ciencia e Innovación (España), Agencia Estatal de Investigación (España), Universidad Miguel Hernández, Universidad de Sevilla, Lipan, Leontina [0000-0002-2468-0560], Cano-Lamadrid, M. [0000-0001-6679-7161], Vázquez-Araujo, L. [0000-0002-4174-9283], Moriana, Alfonso [0000-0002-5237-6937], Hernández, Francisca [0000-0003-3739-8748], Carbonell-Barrachina, A. A. [0000-0002-7163-2975], Lipan, Leontina, Cano-Lamadrid, M., Vázquez-Araujo, L., Łyczko, Jacek, Moriana, Alfonso, Hernández, Francisca, García-García, Elena, and Carbonell-Barrachina, Á.A.

Abstract

HydroSOStainable almonds are harvested from trees cultivated under controlled water stress by using a regulated deficit irrigation (RDI) strategy. The aim of this study was to investigate consumers’ perception to select the best roasting temperature for the hydroSOStainable almonds and its correlation with volatile compounds, descriptive sensory attributes, instrumental color, and texture. Thirty-five volatile compounds were identified and the key compounds for the roasting process were 2,5-dimethylpyrazine, furfural, and trimethyl pyrazine. Pyrazines, furans and, in general, volatiles were higher in hydroSOStainable almonds than in control. Instrumental color and trained panel showed that almonds roasted at 190 °C presented intense color and burnt notes in both irrigation treatments, while almonds roasted at 150 °C were under-roasted. Principal component analysis (PCA) grouped together the samples of the same irrigation treatment, but separated samples roasted at different temperatures. Partial least square regression (PLS) results indicated that consumers overall liking was positively linked to specific volatiles (alkanes, alcohols, aldehydes, and furans) and sensory attributes (sweetness, roasted, almond ID, nutty, hardness, and crispiness), but, negatively correlated with pyrazines, bitterness, astringency, woody, and burnt flavor notes. Penalty analysis showed that almonds roasted at 150 and 190 °C were penalized due to low roasted aroma and soft almonds, and over-roasted samples with too intense color and burn notes, respectively. While no penalization being found for almonds roasted at 170 °C. Overall, roasting at 170 °C for 10 min in a convective oven were the optimum conditions for roasting Vairo almonds. Practical Application: This research describes the link between physicochemical and sensory analysis of roasted almonds giving evidence about possible sensory quality markers. Besides, it provides valuable information for the food industry to produce roast

Published
2020

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