| 1. |
- Zamora, Juan Carlos, et al.
(författare)
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Considerations and consequences of allowing DNA sequence data as types of fungal taxa
- 2018
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Ingår i: IMA Fungus. - : INT MYCOLOGICAL ASSOC. - 2210-6340 .- 2210-6359. ; 9:1, s. 167-185
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Tidskriftsartikel (refereegranskat)abstract
- Nomenclatural type definitions are one of the most important concepts in biological nomenclature. Being physical objects that can be re-studied by other researchers, types permanently link taxonomy (an artificial agreement to classify biological diversity) with nomenclature (an artificial agreement to name biological diversity). Two proposals to amend the International Code of Nomenclature for algae, fungi, and plants (ICN), allowing DNA sequences alone (of any region and extent) to serve as types of taxon names for voucherless fungi (mainly putative taxa from environmental DNA sequences), have been submitted to be voted on at the 11th International Mycological Congress (Puerto Rico, July 2018). We consider various genetic processes affecting the distribution of alleles among taxa and find that alleles may not consistently and uniquely represent the species within which they are contained. Should the proposals be accepted, the meaning of nomenclatural types would change in a fundamental way from physical objects as sources of data to the data themselves. Such changes are conducive to irreproducible science, the potential typification on artefactual data, and massive creation of names with low information content, ultimately causing nomenclatural instability and unnecessary work for future researchers that would stall future explorations of fungal diversity. We conclude that the acceptance of DNA sequences alone as types of names of taxa, under the terms used in the current proposals, is unnecessary and would not solve the problem of naming putative taxa known only from DNA sequences in a scientifically defensible way. As an alternative, we highlight the use of formulas for naming putative taxa (candidate taxa) that do not require any modification of the ICN.
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| 2. |
- Estes, James A., et al.
(författare)
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Trophic Downgrading of Planet Earth
- 2011
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Ingår i: Science. - : American Association for the Advancement of Science (AAAS). - 0036-8075 .- 1095-9203. ; 333:6040, s. 301-306
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Forskningsöversikt (refereegranskat)abstract
- Until recently, large apex consumers were ubiquitous across the globe and had been for millions of years. The loss of these animals may be humankind's most pervasive influence on nature. Although such losses are widely viewed as an ethical and aesthetic problem, recent research reveals extensive cascading effects of their disappearance in marine, terrestrial, and freshwater ecosystems worldwide. This empirical work supports long-standing theory about the role of top-down forcing in ecosystems but also highlights the unanticipated impacts of trophic cascades on processes as diverse as the dynamics of disease, wildfire, carbon sequestration, invasive species, and biogeochemical cycles. These findings emphasize the urgent need for interdisciplinary research to forecast the effects of trophic downgrading on process, function, and resilience in global ecosystems.
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| 3. |
- Berger, Tobias, et al.
(författare)
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The impact of fluoride on Al abundance and speciation in boreal streams
- 2015
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Ingår i: Chemical Geology. - : Elsevier. - 0009-2541 .- 1872-6836. ; 409, s. 118-124
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Tidskriftsartikel (refereegranskat)abstract
- The impact of fluoride on the abundance and speciation of aluminium (Al) was investigated in three boreal streams characterised by overall high concentrations of fluoride and dissolved organic matter. Stream-water sampling was carried out several times a year for at least 4 years, and a chemical equilibrium model (Visual MINTEQ) was applied in order to model the proportion of colloidal and organically/inorganically complexed Al in the waters. The Al concentrations in filtered (0.45 μm) water samples were inversely correlated with pH, and reached values up to approximately 1. mg/L during low pH conditions (pH < 6.0). In a stream with high fluoride concentrations, as compared to a similar stream with only moderately elevated fluoride concentrations, the Al concentrations were consistently elevated. For the stream with high concentrations of fluoride and Al, the model predicted both high concentrations and proportions of Al-fluoride complexation. This prediction indicates that high fluoride levels contribute to raise both the Al abundance and the ratio of inorganic to organic Al complexation in stream water. In contrast, for another stream with high fluoride concentrations and consistently high (near neutral) pH, there was no evidence of fluoride affecting Al concentration or complexation. These results show that it is important to focus future studies on the role of high levels of dissolved fluoride on both the speciation and the toxicity of Al in stream water.
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| 4. |
- Ceresino, Elaine Berger, et al.
(författare)
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Lupin Protein Isolate Structure Diversity in Frozen-Cast Foams : Effects of Transglutaminases and Edible Fats
- 2021
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Ingår i: Molecules (Basel, Switzerland). - : MDPI AG. - 1420-3049. ; 26:6
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Tidskriftsartikel (refereegranskat)abstract
- This study addresses an innovative approach to generate aerated foods with appealing texture through the utilization of lupin protein isolate (LPI) in combination with edible fats. We show the impact of transglutaminases (TGs; SB6 and commercial), glycerol (Gly), soy lecithin (Lec) and linoleic acid (LA) on the micro- and nanostructure of health promoting solid foods created from LPI and fats blends. 3-D tomographic images of LPI with TG revealed that SB6 contributed to an exceptional bubble spatial organization. The inclusion of Gly and Lec decreased protein polymerization and also induced the formation of a porous layered material. LA promoted protein polymerization and formation of homogeneous thick layers in the LPI matrix. Thus, the LPI is a promising protein resource which when in blend with additives is able to create diverse food structures. Much focus has been placed on the great foamability of LPI and here we show the resulting microstructure of LPI foams, and how these were improved with addition of TGs. New food applications for LPI can arise with the addition of food grade dispersant Lec and essential fatty-acid LA, by improved puffiness, and their contributing as replacer of chemical leavening additives in gluten-free products.
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