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Zhang K, Wu Z, Wu X, Han H, Ju X, Fan Y, Yang C, Tang D, Cao Q, Wang J, Lv C. Regulatory and functional divergence among members of Ibβfruct2, a sweet potato vacuolar invertase gene controlling starch and glucose content. FRONTIERS IN PLANT SCIENCE 2023; 14:1192417. [PMID: 37441177 PMCID: PMC10333694 DOI: 10.3389/fpls.2023.1192417] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/23/2023] [Accepted: 06/09/2023] [Indexed: 07/15/2023]
Abstract
Sweet potato [Ipomoea batatas (L.) Lam.] is an important food and industrial crop. Its storage root is rich in starch, which is present in the form of granules and represents the principal storage carbohydrate in plants. Starch content is an important trait of sweet potato controlling the quality and yield of industrial products. Vacuolar invertase encoding gene Ibβfruct2 was supposed to be a key regulator of starch content in sweet potato, but its function and regulation were unclear. In this study, three Ibβfruct2 gene members were detected. Their promoters displayed differences in sequence, activity, and cis-regulatory elements and might interact with different transcription factors, indicating that the three Ibβfruct2 family members are governed by different regulatory mechanisms at the transcription level. Among them, we found that only Ibβfruct2-1 show a high expression level and promoter activity, and encodes a protein with invertase activity, and the conserved domains and three conserved motifs NDPNG, RDP, and WEC are critical to this activity. Only two and six amino acid residue variations were detected in sequences of proteins encoded by Ibβfruct2-2 and Ibβfruct2-3, respectively, compared with Ibβfruct2-1; although not within key motifs, these variations affected protein structure and affinities for the catalytic substrate, resulting in functional deficiency and low activity. Heterologous expression of Ibβfruct2-1 in Arabidopsis decreased starch content but increased glucose content in leaves, indicating Ibβfruct2-1 was a negative regulator of starch content. These findings represent an important advance in understanding the regulatory and functional divergence among duplicated genes in sweet potato, and provide critical information for functional studies and utilization of these genes in genetic improvement.
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Affiliation(s)
- Kai Zhang
- College of Agronomy and Biotechnology, Southwest University, Beibei, Chongqing, China
- Key Laboratory of Biology and Genetic Breeding for Tuber and Root Crops in Chongqing, Beibei, Chongqing, China
- Engineering Research Center of South Upland Agriculture, Ministry of Education, Chongqing, China
| | - Zhengdan Wu
- College of Agronomy and Biotechnology, Southwest University, Beibei, Chongqing, China
| | - Xuli Wu
- College of Agronomy and Biotechnology, Southwest University, Beibei, Chongqing, China
- Key Laboratory of Biology and Genetic Breeding for Tuber and Root Crops in Chongqing, Beibei, Chongqing, China
| | - Haohao Han
- College of Agronomy and Biotechnology, Southwest University, Beibei, Chongqing, China
| | - Xisan Ju
- College of Agronomy and Biotechnology, Southwest University, Beibei, Chongqing, China
- Key Laboratory of Biology and Genetic Breeding for Tuber and Root Crops in Chongqing, Beibei, Chongqing, China
| | - Yonghai Fan
- College of Agronomy and Biotechnology, Southwest University, Beibei, Chongqing, China
- Engineering Research Center of South Upland Agriculture, Ministry of Education, Chongqing, China
| | - Chaobin Yang
- College of Agronomy and Biotechnology, Southwest University, Beibei, Chongqing, China
- Key Laboratory of Biology and Genetic Breeding for Tuber and Root Crops in Chongqing, Beibei, Chongqing, China
| | - Daobin Tang
- College of Agronomy and Biotechnology, Southwest University, Beibei, Chongqing, China
- Key Laboratory of Biology and Genetic Breeding for Tuber and Root Crops in Chongqing, Beibei, Chongqing, China
- Engineering Research Center of South Upland Agriculture, Ministry of Education, Chongqing, China
| | - Qinghe Cao
- Xuzhou Institute of Agricultural Sciences in Jiangsu Xuhuai District/Sweet potato Research Institute, Chinese Academy of Agricultural Sciences, Xuzhou, China
| | - Jichun Wang
- College of Agronomy and Biotechnology, Southwest University, Beibei, Chongqing, China
- Key Laboratory of Biology and Genetic Breeding for Tuber and Root Crops in Chongqing, Beibei, Chongqing, China
- Engineering Research Center of South Upland Agriculture, Ministry of Education, Chongqing, China
| | - Changwen Lv
- College of Agronomy and Biotechnology, Southwest University, Beibei, Chongqing, China
- Key Laboratory of Biology and Genetic Breeding for Tuber and Root Crops in Chongqing, Beibei, Chongqing, China
- Engineering Research Center of South Upland Agriculture, Ministry of Education, Chongqing, China
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da Silva WMF, Kringel DH, Biduski B, Hackbart HCDS, da Rosa Zavareze E, Dias ARG. Peppermint essential oil volatiles as natural alternative to prevent potato sprouting induced by gibberellic acid. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:494-503. [PMID: 36712196 PMCID: PMC9873844 DOI: 10.1007/s13197-022-05632-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/11/2022] [Accepted: 10/07/2022] [Indexed: 12/24/2022]
Abstract
The objective was to evaluate the effect of peppermint essential oil (PEO) on the inhibition of potato sprouting induced by gibberellic acid (GA) during storage. PEO (0.08 and 0.15 mL L-1) was applied in the presence and absence of gibberellic acid (10 mg L-1). The presence of phytopathogens and changes in breaking of dormancy, weight loss, moisture content, and total soluble solids were measured during 28 days. The inhibition of potato sprouting by the PEO occurred at the lowest concentration, even in the presence of GA. Sprout development was inhibited with PEO addition, delaying the dormancy break and reducing weight loss. However, potato sprouting was still inhibited after the removal of the PEO, evidencing its residual efficacy. PEO application at both concentrations had a satisfactory effect on sprout suppression and can be used as a promising eco-friendly approach for inhibiting the sprouting of potato tubers during storage.
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Affiliation(s)
- Wyller Max Ferreira da Silva
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, University Campus, S/N, Pelotas, RS 96010-900 Brazil
| | - Dianini Hüttner Kringel
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, University Campus, S/N, Pelotas, RS 96010-900 Brazil
- Universidade Do Estado de Santa Catarina, Campus Pinhalzinho/SC, Santa Catarina, Brasil
| | - Bárbara Biduski
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, University Campus, S/N, Pelotas, RS 96010-900 Brazil
- Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown, Dublin, D15 KN3K Ireland
| | - Helen Cristina dos Santos Hackbart
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, University Campus, S/N, Pelotas, RS 96010-900 Brazil
| | - Elessandra da Rosa Zavareze
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, University Campus, S/N, Pelotas, RS 96010-900 Brazil
| | - Alvaro Renato Guerra Dias
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, University Campus, S/N, Pelotas, RS 96010-900 Brazil
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Halford NG, Raffan S, Oddy J. Progress towards the production of potatoes and cereals with low acrylamide-forming potential. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100887] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Li L, Lyu C, Chen J, Lu Y, Yang S, Ni S, Zheng S, Yu L, Wang X, Wang Q, Lu L. Snakin-2 interacts with cytosolic glyceraldehyde-3-phosphate dehydrogenase 1 to inhibit sprout growth in potato tubers. HORTICULTURE RESEARCH 2022; 9:uhab060. [PMID: 35043182 PMCID: PMC8972991 DOI: 10.1093/hr/uhab060] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/23/2021] [Accepted: 11/12/2021] [Indexed: 05/05/2023]
Abstract
The potato tuber is the main nutrient supply and reproductive organ; however, tuber sprouting can reduce its commercial value. Snakin-2 (StSN2) was first reported as an antimicrobial peptide that positively regulates potato disease resistance. Our recent study suggested StSN2 overexpression inhibited sprout growth, while the sprouting process was accelerated in StSN2 RNAi lines. Cytoplasmic glyceraldehyde-3- phosphate dehydrogenase 1 (StGAPC1) was identified as a candidate protein that interacts with StSN2 by coimmunoprecipitation/mass spectrometry (CoIP/MS) experiments. Here, we report that the expression levels of StSN2 and StGAPC1 decreased during sprouting compared with dormancy. Coexpression of StSN2 and StGAPC1 in bud eyes and apical buds was verified by immunofluorescence analysis of paraffin sections. In addition, interaction of StSN2 and StGAPC1 was confirmed by yeast two-hybrid, coimmunoprecipitation and split luciferase complementation assays. Overexpression of StGAPC1 depressed sprout growth, which is similar to the function of StSN2, and StSN2- and StGAPC1-overexpressing lines showed decreased glucose, fructose and galactose content. The interaction of StSN2 and StGAPC1 enhanced StGAPC1 activity and decreased its oxidative modification to inhibit sprout growth. Our results suggest that StSN2 plays a regulatory role in tuber sprout growth through interaction with StGAPC1.
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Affiliation(s)
- Liqin Li
- College of Agronomy, Sichuan Agriculture University, Chengdu 611130, China
| | - Chengcheng Lyu
- College of Agronomy, Sichuan Agriculture University, Chengdu 611130, China
| | - Jing Chen
- College of Agronomy, Sichuan Agriculture University, Chengdu 611130, China
| | - Yifei Lu
- College of Agronomy, Sichuan Agriculture University, Chengdu 611130, China
| | - Shiming Yang
- College of Agronomy, Sichuan Agriculture University, Chengdu 611130, China
| | - Su Ni
- College of Agronomy, Sichuan Agriculture University, Chengdu 611130, China
| | - Shunlin Zheng
- College of Agronomy, Sichuan Agriculture University, Chengdu 611130, China
| | - Liping Yu
- College of Agronomy, Sichuan Agriculture University, Chengdu 611130, China
| | - Xiyao Wang
- College of Agronomy, Sichuan Agriculture University, Chengdu 611130, China
| | - Qiang Wang
- College of Agronomy, Sichuan Agriculture University, Chengdu 611130, China
| | - Liming Lu
- College of Agronomy, Sichuan Agriculture University, Chengdu 611130, China
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Powers SJ, Mottram DS, Curtis A, Halford NG. Progress on reducing acrylamide levels in potato crisps in Europe, 2002 to 2019. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2021; 38:782-806. [PMID: 33735593 DOI: 10.1080/19440049.2020.1871083] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
European Snacks Association (ESA) data on acrylamide in potato crisps from 2002 to 2019 (99704 observations) were analysed. Acrylamide levels have plateaued since 2011, although the lowest mean so far was attained in 2018 at 353 ± 2.7 ng g-1: a 54% reduction since 2002. The 85th, 90th and 95th quantiles did show evidence of continued downward progress, the 90th quantile being lower than the 750 ng g-1 European Benchmark Level from 2017 to 2019. A smaller dataset from the European Food Safety Authority (2124 observations) for 2011-2018 was also analysed. The yearly means were higher than those of the ESA data but showed a fall in average acrylamide from 715 ± 40.5 ng g-1 in 2015 to 505 ± 28.5 ng g-1 in 2018, as well as steep falls in the 85th, 90th and 95th quantiles. Nevertheless, even the 85th quantile remained above the 750 ng g-1 Benchmark Level. The ESA data showed a reduction in the proportion of samples with acrylamide exceeding 750 ng g-1, from over 40% in 2002 to 7.75% in 2019. Seasonality was evident, with highest acrylamide levels from November to May. Crisp type had little effect except that thicker types had a higher proportion of samples containing >750 ng g-1 acrylamide. Analysis of the region of origin in Europe of the final product revealed improvements in the east and north. Geographical factors combined with seasonality continued to be problematic but was also an aspect in which progress was most evident. The findings show that improvements have been made in reducing the number of samples with very high levels of acrylamide, but do not suggest that mean acrylamide levels could be reduced substantially below where they have been since 2011, or that levels could be kept consistently below the current Benchmark Level.
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Affiliation(s)
| | - Donald S Mottram
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading UK
| | | | - Nigel G Halford
- Plant Science Department, Rothamsted Research, Harpenden, Hertfordshire UK
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OsINV3 and Its Homolog, OsINV2, Control Grain Size in Rice. Int J Mol Sci 2020; 21:ijms21062199. [PMID: 32209971 PMCID: PMC7139340 DOI: 10.3390/ijms21062199] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2020] [Revised: 03/16/2020] [Accepted: 03/21/2020] [Indexed: 01/31/2023] Open
Abstract
Vacuolar invertase is involved in sugar metabolism and plays a crucial role in plant growth and development, thus regulating seed size. However, information linking vacuolar invertase and seed size in rice is limited. Here we characterized a small grain mutant sg2 (grain size on chromosome 2) that showed a reduced in grain size and 1000-grain weight compared to the wild type. Map-based cloning and genetic complementation showed that OsINV3 is responsible for the observed phenotype. Loss-of-function of OsINV3 resulted in grains of smaller size when compared to the wild type, while overexpression showed increased grain size. We also obtained a T-DNA insertion mutant of OsINV2, which is a homolog of OsINV3 and generated double knockout (KO) mutants of OsINV2 and OsINV3 using CRISPR/Cas9. Genetic data showed that OsINV2, that has no effect on grain size by itself, reduces grain length and width in the absence of OsINV3. Altered sugar content with increased sucrose and decreased hexose levels, as well as changes vacuolar invertase activities and starch constitution in INV3KO, INV2KO, INV3KOINV2KO mutants indicate that OsINV2 and OsINV3 affect sucrose metabolism in sink organs. In summary, we identified OsINV3 as a positive regulator of grain size in rice, and while OsINV2 has no function on grain size by itself. In the absence of OsINV3, it is possible to detect a role of OsINV2 in the regulation of grain size. Both OsINV3 and OsINV2 are involved in sucrose metabolism, and thus regulate grain size. Our findings increase our understanding of the role of OsINV3 and its homolog, OsINV2, in grain size development and also suggest a potential strategy to improve grain yield in rice.
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Raffan S, Halford NG. Acrylamide in food: Progress in and prospects for genetic and agronomic solutions. THE ANNALS OF APPLIED BIOLOGY 2019; 175:259-281. [PMID: 31866690 PMCID: PMC6899951 DOI: 10.1111/aab.12536] [Citation(s) in RCA: 52] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/01/2019] [Revised: 07/12/2019] [Accepted: 07/13/2019] [Indexed: 05/12/2023]
Abstract
Acrylamide is a processing contaminant and Group 2a carcinogen that was discovered in foodstuffs in 2002. Its presence in a range of popular foods has become one of the most difficult problems facing the food industry and its supply chain. Wheat, rye and potato products are major sources of dietary acrylamide, with biscuits, breakfast cereals, bread (particularly toasted), crispbread, batter, cakes, pies, French fries, crisps and snack products all affected. Here we briefly review the history of the issue, detection methods, the levels of acrylamide in popular foods and the risk that dietary acrylamide poses to human health. The pathways for acrylamide formation from free (non-protein) asparagine are described, including the role of reducing sugars such as glucose, fructose and maltose and the Maillard reaction. The evolving regulatory situation in the European Union and elsewhere is discussed, noting that food businesses and their suppliers must plan to comply not only with current regulations but with possible future regulatory scenarios. The main focus of the review is on the genetic and agronomic approaches being developed to reduce the acrylamide-forming potential of potatoes and cereals and these are described in detail, including variety selection, plant breeding, biotechnology and crop management. Obvious targets for genetic interventions include asparagine synthetase genes, and the asparagine synthetase gene families of different crop species are compared. Current knowledge on crop management best practice is described, including maintaining optimum storage conditions for potatoes and ensuring sulphur sufficiency and disease control for wheat.
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Affiliation(s)
- Sarah Raffan
- Plant Sciences DepartmentRothamsted ResearchHarpendenUK
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Busse JS, Wiberley-Bradford AE, Bethke PC. Transient heat stress during tuber development alters post-harvest carbohydrate composition and decreases processing quality of chipping potatoes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:2579-2588. [PMID: 30411360 DOI: 10.1002/jsfa.9473] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/13/2018] [Revised: 10/10/2018] [Accepted: 11/01/2018] [Indexed: 05/23/2023]
Abstract
BACKGROUND Adverse air and soil temperatures are abiotic stresses that occur frequently and vary widely in duration and magnitude. Heat stress limits productivity of cool-weather crops such as potato (Solanum tuberosum) and may degrade crop quality. Stem-end chip defect is a localized discoloration of potato chips that adversely affects finished chip quality. The causes of stem-end chip defects are poorly understood. RESULTS Chipping potatoes were grown under controlled environmental conditions to test the hypothesis that stem-end chip defect is caused by transient heat stress during the growing season. Heat stress periods with 35 °C days and 29 °C nights were imposed approximately 3 months after planting and lasted for 3, 7 or 14 days. At harvest and after 1, 2 and 3 months of storage at 13 °C, potato tubers were evaluated for glucose, fructose, sucrose and dry matter contents at the basal and apical ends. Chips were fried and rated for defects at the same sampling times. Differences in responses to heat stress were observed among four varieties of chipping potatoes. Heat stress periods of 7 and 14 days increased reducing sugar content in the tuber basal and apical ends, decreased dry matter content, and increased the severity of stem-end chip defects. CONCLUSION Transient heat stress during the growing season decreased post-harvest chipping potato quality. Tuber reducing sugars and stem-end chip defects increased while dry matter content decreased. Planting varieties with tolerance to transient heat stress may be an effective way to mitigate these detrimental effects on chipping potato quality. Published 2018. This article is a U.S. Government work and is in the public domain in the USA.
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Affiliation(s)
- James S Busse
- Vegetable Crops Research Unit, USDA Agricultural Research Service, Madison, WI, USA
- Department of Horticulture, University of Wisconsin, Madison, WI, USA
| | - Amy E Wiberley-Bradford
- Vegetable Crops Research Unit, USDA Agricultural Research Service, Madison, WI, USA
- Department of Horticulture, University of Wisconsin, Madison, WI, USA
| | - Paul C Bethke
- Vegetable Crops Research Unit, USDA Agricultural Research Service, Madison, WI, USA
- Department of Horticulture, University of Wisconsin, Madison, WI, USA
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Gupta UC, Gupta SC. The Important Role of Potatoes, An Underrated Vegetable Food Crop in Human Health and Nutrition. CURRENT NUTRITION & FOOD SCIENCE 2019. [DOI: 10.2174/1573401314666180906113417] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Abstract
Despite frequently being described as a carbohydrate-laden, calorie-rich unimportant part of
the human diet, potatoes (Solanum tuberosum L.) are one of the most nutritive vegetable food crops in
the world and, in comparison to most other vegetables are richer in essential human nutrients. These
include proteins, starch and fibre, major, secondary and trace minerals, vitamins, antioxidants and
phytochemicals. Potatoes have an abundance of vitamin C and the mineral potassium (K) which are
vital for health. Potassium reduces the risk of Blood Pressure (BP), cardiovascular diseases (CVDs),
osteoporosis and strokes. Vitamin C helps reduce strokes and hypertension and prevents scurvy. The
predominant form of carbohydrate (CHO) in the potato is starch. A small but significant part of this
starch is resistant to digestion by enzymes in the stomach and small intestine, so it reaches the large
intestine essentially intact. This resistant starch is considered to have similar physiological effects and
health benefits as fibre. A medium size potato (148 g) contains 4 g protein and very small amount of
fat or cholesterol. The fibre content of a potato with skin is equivalent to that of many whole grain
breads and pastas. Potatoes contain rather large amount of the enzyme catalase, which converts hydrogen
peroxide into oxygen and water and thus prevents cell injury. Potatoes contain phytochemicals
such as lutein and zeaxanthin; which protect and preserve eyesight and may help reduce the risk of
macular degeneration. It is not the high Glycemic Index (GI) in potatoes or in any other food, but the
number of calories consumed from all foods that causes weight gain. Overall, potatoes are an underrated
source of essential human nutrients.
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Potatoes also contain toxic compounds, such as α-solanine and α-chaconine which are known to induce
toxicity. These poisons cause gastrointestinal disturbances causing vomiting and diarrhea but severe
poisoning may lead to paralysis, cardiac failure and comma. Green areas in potatoes containing
chlorophyll are harmless but indicate that toxins may be present. According to the American Cancer
Society, food born toxin such as acrylamide is formed when starchy foods such as potatoes and potato
products are cooked at temperatures above 121C. However, deep frying at 170C is known to effectively
lower the level of toxic compounds, while microwaving is only somewhat effective and freezedrying
or dehydration has little effect. The highest levels of acrylamide are found in CHO-rich foods,
such as potato chips and French fries, which had been cooked at high temperatures.
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Affiliation(s)
- Umesh C. Gupta
- Agriculture and Agri-Food Canada, Charlottetown Research and Development Centre, 440 University Avenue, Charlottetown, PE, C1A 4N6, Canada
| | - Subhas C. Gupta
- The Department of Plastic Surgery, Loma Linda University School of Medicine, Loma Linda, California 92354, United States
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