Publications
NIBIOs employees contribute to several hundred scientific articles and research reports every year. You can browse or search in our collection which contains references and links to these publications as well as other research and dissemination activities. The collection is continously updated with new and historical material.
2018
Authors
Mihaela-Olivia Dobrica Catalin Lazar Lisa Paruch Andre van Eerde Jihong Liu Clarke Catalin Tucureanu Iuliana Caras Sonya Ciulean Adrian Onu Vlad Tofan Alexandru Branzan Stephan Urban Crina Stavaru Norica Branza-NichitaAbstract
Hepatitis B Virus (HBV) infection can be prevented by vaccination. Vaccines containing the small (S)envelope protein are currently used in universal vaccination programs and achieve protective immuneresponse in more than 90% of recipients. However, new vaccination strategies are necessary for successfulimmunization of the remaining non- or low-responders. We have previously characterized a novel HBVchimeric antigen, which combines neutralization epitopes of the S and the preS1 domain of the large (L)envelope protein (genotype D). The S/preS121–47chimera produced in mammalian cells and Nicotianabenthamiana plants, induced a significantly stronger immune response in parenterally vaccinated micethan the S protein. Here we describe the transient expression of the S/preS121–47antigen in an edibleplant, Lactuca sativa, for potential development of an oral HBV vaccine. Our study shows that oral admin-istration of adjuvant-free Lactuca sativa expressing the S/preS121–47antigen, three times, at 1lg/dose,was sufficient to trigger a humoral immune response in mice. Importantly, the elicited antibodies wereable to neutralize HBV infection in an NTCP-expressing infection system (HepG2-NTCP cell line) moreefficiently than those induced by mice fed on Lactuca sativa expressing the S protein. These results sup-port the S/preS121–47antigen as a promising candidate for future development as an edible HBV vaccine.
Authors
Heidi Udnes Aamot Katherine Ann Gredvig Nielsen Shiori Koga Anne Kjersti Uhlen Ulrike Böcker Erik Lysøe Guro Brodal Ruth Dill-Macky Ingerd Skow HofgaardAbstract
The proportion of Norwegian wheat used for food has varied significantly during the recent decade, mainly because of the instability of factors that are essential to baking quality (i.e. protein content and gluten functionality). During the same period, serious contamination of Fusarium spp. and mycotoxins was observed in some grain lots [1, 2]. A project was established to generate greater knowledge of the interface between gluten functionality and effects of Fusarium species and other microorganisms on Norwegian wheat quality. Instances of severe degradation of gluten proteins that resulted in an almost complete loss of gluten functionality were observed in some lots of Norwegian wheat. The degradation of the gluten appeared to be caused by exogenous proteases. Metabarcoding of fungi and bacteria in these grain lots identified fungi within the Fusarium Head Blight complex, as well as one bacterial species, as candidate species for influencing gluten functionality. Some of these candidates were inoculated on wheat during flowering [3]. Analysis of baking quality of the flour from this experiment revealed a reduced proportion of un-extractable polymeric proteins (%UPP) and severe reductions in the gluten’s resistance to stretching (RMAX) in wheat flour from plants inoculated with Fusarium graminearum. Flour from wheat inoculated with Fusarium avenaceum was generally less infested, and showed minimal or no reduction in gluten functionality and %UPP compared to flour from the F. graminearum infested samples. Flour from wheat inoculated with Michrodochium majus is yet to be analysed. References 1. Koga, S., et al., Investigating environmental factors that cause extreme gluten quality deficiency in winter wheat (Triticum aestivum L.). Acta Agriculturae Scandinavica, Section B—Soil & Plant Science, 2016. 66(3): p. 237-246. 2. Hofgaard, I., et al., Associations between Fusarium species and mycotoxins in oats and spring wheat from farmers’ fields in Norway over a six-year period. World Mycotoxin Journal, 2016. 9(3): p. 365-378. 3. Nielsen, K.A.G., Effect of microorganisms on gluten quality in wheat., in Faculty of Biosciences. 2017, Norwegian University of Life Sciences: Ås.
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No abstract has been registered
Abstract
1 The European spruce bark beetle Ips typographus is a damaging pest on spruce in Europe. Beetle interactions with tree species originating outside the natural range of the beetle are largely unknown and may be unpredictable because trees without a co-evolutionary history with the beetle may lack effective defences. 2 The terpenoid composition and breeding suitability for I. typographus of the historic host Norway spruce Picea abies were compared with two evolutionary naïve spruces of North American origin that are extensively planted in North-West Europe: Sitka spruce Picea sitchensis and Lutz spruce Picea glauca x lutzii. 3 The bark of all three species had a similar chemical composition and similar levels of total constitutive terpenoids, although Norway spruce had higher total induced terpenoid levels. 4 Beetles tunnelling in the three spruce species produced similar amounts of aggregation pheromone. Controlled breeding experiments showed that I. typographus could produce offspring in all three species, with a similar offspring length and weight across species. However, total offspring production was much lower in Sitka and Lutz spruce. 5 Overall, the results of the present study suggest that I. typographus will be able to colonize Sitka and Lutz spruce in European plantations and in native spruce forests in North America if introduced there.
Authors
Isabella Børja Kjell Andreassen Jan Čermák Lise Dalsgaard Arthur Gessler Douglas Lawrence Godbold Rainer Hentschel Zachary E. Kayler Paal Krokene Nadezhda Nadezhdina Sabine Rosner Halvor Solheim Jan Svetlik Mari Mette Tollefsrud Ole Einar TveitoAbstract
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Authors
Guro Brodal Heidi Røsok Bye May Bente Brurberg Inger Sundheim Fløistad Øyvind Meland Edvardsen Venche TalgøAbstract
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NIBIO BOOK 4(4):30-32