1. Jellyfish-associated microbiome in the marine environment : exploring its biotechnological potentialTinkara Tinta, Tjaša Kogovšek, Katja Klun, Alenka Malej, Gerhard J. Herndl, Valentina Turk, 2019, review article Abstract: Despite accumulating evidence of the importance of the jellyfish-associated microbiome to jellyfish, its potential relevance to blue biotechnology has only recently been recognized. In this review, we emphasize the biotechnological potential of host–microorganism systems and focus on gelatinous zooplankton as a host for the microbiome with biotechnological potential. The basic characteristics of jellyfish-associated microbial communities, the mechanisms underlying the jellyfish-microbe relationship, and the role/function of the jellyfish-associated microbiome and its biotechnological potential are reviewed. It appears that the jellyfish-associated microbiome is discrete from the microbial community in the ambient seawater, exhibiting a certain degree of specialization with some preferences for specific jellyfish taxa and for specific jellyfish populations, life stages, and body parts. In addition, different sampling approaches and methodologies to study the phylogenetic diversity of the jellyfish-associated microbiome are described and discussed. Finally, some general conclusions are drawn from the existing literature and future research directions are highlighted on the jellyfish-associated microbiome.
Keywords: Cnidaria, Ctenophora, biodiversity, bioactive compounds, microbial communities, blue biotechnology
Published in DiRROS: 06.08.2024; Views: 165; Downloads: 70
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2. Bioactive compounds in the oils of the autochthonous slovenian olive varieties ‘Buga’, ‘Črnica’ and ‘Drobnica’Vasilij Valenčič, Milena Bučar-Miklavčič, Maja Podgornik, 2024, original scientific article Abstract: The adaptation of autochthonous olive varieties to local soil and climatic conditions can lead to a unique chemical composition and characteristics of olive oils that may differ from the generally accepted quality standards set out in the International Olive Oil Council strategy documents and EU regulations. Therefore, the fatty acid composition, biophenol, tocopherol, sterol and triterpenic dialcohol content and composition of the autochthonous Slovenian olive varieties ‘Buga’, ‘Crnica’ ˇ and ‘Drobnica’ were studied for a three-year period with the aim of valorising the characteristics of the three olive varieties. Standardised and accredited analytical methods in accordance with SIST EN ISO/IEC 17025:2017 were applied. The results of the investigation showed that the highest average amount of oleic acid (75.75%) was found in the oils of the ‘Crnica’ variety, followed by the ‘Drobnica’ ˇ (72.06%) and the ‘Buga’ (68.73%). All three varieties are a good source of total biophenols (‘Buga’ 616 mg/kg, ‘Drobnica’ 569 mg/kg and ‘Crnica’ 427 mg/kg) and ˇ α-tocopherol (‘Buga’ 378 mg/kg, ‘Drobnica’ 279 mg/kg, and ‘Crnica’ 243 mg/kg). ‘Buga’ and ‘Drobnica’ are characterised by high ˇ amounts of total sterols, 2468 mg/kg and 2391 mg/kg, respectively, while ‘Crnica’ oils, in comparison, ˇ showed a lower average value of total sterols (1351 mg/kg). Due to their exceptional chemical composition, ‘Buga’, ‘Crnica’ and ‘Drobnica’ show great potential for the further cultivation and ˇ valorisation of traditional olive oil production in the region, thus contributing to the preservation of biodiversity and local traditions. The quality parameters of olive oil from the autochthonous Slovenian olive varieties ‘Buga’, ‘Crnica’ and ‘Drobnica’ also fulfil the limits for extra virgin olive oil ˇ according to the Commission Delegated Regulation (EU) 2022/2104, despite local climatic influences. However, accelerated growth due to climatic changes affecting early harvest can lead to them falling outside these limits, which was observed in particular for the ‘Buga’ variety in terms of the linoleic acid content. This study emphasises the importance of timing the harvest to achieve optimum maturity and meet EU quality standards, taking into account the genetic makeup of the varieties and their response to the current climatic conditions.
Keywords: olive, autochthonous Slovenian olive varieties, olive oil, bioactive compounds, chemistry, characterisation
Published in DiRROS: 24.07.2024; Views: 106; Downloads: 52
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4. Parameters for discrimination between organic and conventional production : a case study for chicory plants (Cichorium intybus L.)Lovro Sinkovič, Marijan Nečemer, Nives Ogrinc, Dragan Žnidarčič, David Stopar, Rajko Vidrih, Vladimir Meglič, 2020, original scientific article Keywords: Organic production, Conventional production, Chicory plant, Bioactive compounds, Fertility management, Isotopic signature, Multi-elemental profile, Nitrogen assimilation
Published in DiRROS: 11.05.2020; Views: 2671; Downloads: 1009
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