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Dr. Carla Sancho dos Santos
Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal

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Research Keywords & Expertise

0 Plant Nutrition
0 legumes
0 Iron Chelating Agents
0 Antioxidant activity of plants
0 Underutilised Crops

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Short Biography

Carla Santos completed her PhD in Biotechnology in 2017/07 by Universidade Católica Portuguesa Escola Superior de Biotecnologia, and is currently Postdoc in a H2020 SFS-26-2016 (727973): TRUE project, working on the characterization of different germplasms towards the elaboration of new legume-enriched products and more sustainable agricultural practices. Published 21 articles in scientific peer-reviewed journals. Has 4 book chapters. Supervised 1 MSc dissertation e co-supervised 9. Has received 8 awards and/or honours, one of which an Accéssit Award for Best Doctoral Thesis in Agronomy (in 2018), by the multinational fertilizing company Fertiberia. Participates and/or participated as Principal Investigator in 1 project, PhD Student Fellow in 1 project, as Research Fellow in 3 projects and as Team Member in 6. Is currently Associate Editor for Frontiers in Plant Science - board of Plant Nutrition (Q1) and was invited as Guest Editor for 2 Special Issues for Sustainability (Q2) and Agronomy (Q1) journals. Works in the area of Agronomy Sciences with emphasis on Agriculture, Environmental Biotechnology and Food Biotechnology.

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Project

Project Goal: Increasing legumes cultivation in Portugal

Starting Date:01 December 2020

Current Stage: Ongoing development

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Journal article
Published: 28 February 2021 in Journal of Cleaner Production
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Recent environmental footprint comparisons between meat and plant-based meat analogues do not consider nutritional density holistically, nor the high carbon opportunity costs (COC) of land requirements, which are critical in terms of climate stabilisation targets. We performed an attributional life cycle assessment (LCA) of a 100 g serving of cooked protein balls (PPBs) made from peas (Pisum sativum), and Swedish-style beef meatballs (MBs) made from Irish or Brazilian beef. Per serving, PPB production and consumption was associated with lower environmental burdens across all 16 categories assessed. Global warming, acidification, and land use burdens of PPBs were at least 85%, 81%, and 89% smaller, respectively, than MBs. The scale of environmental advantage was sensitive to the allocation method, with biophysical allocation across cattle co-products decreasing MB burdens by at least 35%, 38%, and 46% in the acidification, climate change, and land use categories, respectively. Furthermore, PPBs have a higher nutritional density than MBs, and hence their environmental footprint per unit of nutrition was considerably lower across all 16 impact categories. Per Nutrient Density Unit, global warming, acidification, and land use burdens of PPBs were at least 89%, 87%, and 93% smaller, respectively, than MBs. Results were tested with Monte Carlo simulations and a modified null hypothesis significance test, which supported the main findings. Finally, when COC of land was factored in, the climate advantage of PPBs extended greatly. Assuming MBs equivalent to just 5% of German beef consumption are replaced by PPBs, total carbon savings including COC could amount to 8 million tonnes CO2e annually, an amount equal to 1% of Germany’s annual GHG emissions. Therefore, this study highlights the potential of PPBs to meet health and climate neutrality objectives.

ACS Style

Sophie Saget; Marcela Costa; Carla Sancho Santos; Marta Wilton Vasconcelos; James Gibbons; David Styles; Michael Williams. Substitution of beef with pea protein reduces the environmental footprint of meat balls whilst supporting health and climate stabilisation goals. Journal of Cleaner Production 2021, 297, 126447 .

AMA Style

Sophie Saget, Marcela Costa, Carla Sancho Santos, Marta Wilton Vasconcelos, James Gibbons, David Styles, Michael Williams. Substitution of beef with pea protein reduces the environmental footprint of meat balls whilst supporting health and climate stabilisation goals. Journal of Cleaner Production. 2021; 297 ():126447.

Chicago/Turabian Style

Sophie Saget; Marcela Costa; Carla Sancho Santos; Marta Wilton Vasconcelos; James Gibbons; David Styles; Michael Williams. 2021. "Substitution of beef with pea protein reduces the environmental footprint of meat balls whilst supporting health and climate stabilisation goals." Journal of Cleaner Production 297, no. : 126447.

Special issue paper
Published: 25 February 2021 in Physiologia Plantarum
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Iron (Fe) deficiency chlorosis (IDC) affects the growth of several crops, especially when growing in alkaline soils. The application of synthetic Fe‐chelates is one of the most commonly used strategies in IDC amendment, despite their associated negative environmental impacts. In a previous work, the Fe‐chelate tris(3‐hydroxy‐1‐(H)‐2‐methyl‐4‐pyridinonate) iron(III) [Fe(mpp)3] has shown great potential for alleviating IDC in soybean (Glycine max) in the early stages of plant development under hydroponic conditions. Herein, its efficacy was verified under soil conditions in soybean grown from seed to full maturity. Chlorophyll levels, plant growth, root and shoot mineral accumulation (K, Mg, Ca, Na, P, Mn, Zn, Ni, and Co) and FERRITIN expression were accessed at V5 phenological stage. Compared to a commonly used Fe chelate, FeEDDHA, supplementation with [Fe(mpp)3] led to a 29% higher relative chlorophyll content, 32% higher root biomass, 36% higher trifoliate Fe concentration, and a twofold increase in leaf FERRITIN gene expression. [Fe(mpp)3] supplementation also resulted in increased accumulation of P, K, Zn, and Co. At full maturity, the remaining plants were harvested and [Fe(mpp)3] application led to a 32% seed yield increase when compared to FeEDDHA. This is the first report on the use of [Fe(mpp)3] under alkaline soil conditions for IDC correction, and we show that its foliar application has a longer‐lasting effect than FeEDDHA, induces efficient root responses, and promotes the uptake of other nutrients.

ACS Style

Carla S. Santos; Elsa Rodrigues; Sofia Ferreira; Tânia Moniz; Andreia Leite; Susana M. P. Carvalho; Marta W. Vasconcelos; Maria Rangel. Foliar application of 3‐hydroxy‐4‐pyridinone Fe‐chelate [Fe(mpp) 3 ] induces responses at the root level amending iron deficiency chlorosis in soybean. Physiologia Plantarum 2021, 1 .

AMA Style

Carla S. Santos, Elsa Rodrigues, Sofia Ferreira, Tânia Moniz, Andreia Leite, Susana M. P. Carvalho, Marta W. Vasconcelos, Maria Rangel. Foliar application of 3‐hydroxy‐4‐pyridinone Fe‐chelate [Fe(mpp) 3 ] induces responses at the root level amending iron deficiency chlorosis in soybean. Physiologia Plantarum. 2021; ():1.

Chicago/Turabian Style

Carla S. Santos; Elsa Rodrigues; Sofia Ferreira; Tânia Moniz; Andreia Leite; Susana M. P. Carvalho; Marta W. Vasconcelos; Maria Rangel. 2021. "Foliar application of 3‐hydroxy‐4‐pyridinone Fe‐chelate [Fe(mpp) 3 ] induces responses at the root level amending iron deficiency chlorosis in soybean." Physiologia Plantarum , no. : 1.

Journal article
Published: 12 February 2021 in Scientific Reports
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The pine wilt disease (PWD), for which no effective treatment is available at the moment, is a constant threat to Pinus spp. plantations worldwide, being responsible for significant economic and environmental losses every year. It has been demonstrated that elicitation with chitosan increases plant tolerance to the pinewood nematode (PWN) Bursaphelenchus xylophilus, the causal agent of the PWD, but the biochemical and genetic aspects underlying this response have not been explored. To understand the influence of chitosan in Pinus pinaster tolerance against PWN, a low-molecular-weight (327 kDa) chitosan was applied to mock- and PWN-inoculated plants. Nematode population, malondialdehyde (MDA), catalase, carotenoids, anthocyanins, phenolic compounds, lignin and gene expression related to oxidative stress (thioredoxin 1, TRX) and plant defence (defensin, DEF, and a-farnesene synthase, AFS), were analysed at 1, 7, 14, 21 and 28 days post-inoculation (dpi). At 28 dpi, PWN-infected plants elicited with chitosan showed a sixfold lower nematode population when compared to non-elicited plants. Higher levels of MDA, catalase, carotenoids, anthocyanins, phenolic compounds, and lignin were detected in chitosan-elicited plants following infection. The expression levels of DEF gene were higher in elicited plants, while TRX and AFS expression was lower, possibly due to the disease containment-effect of chitosan. Combined, we conclude that chitosan induces pine defences against PWD via modulation of metabolic and transcriptomic mechanisms related with plant antioxidant system.

ACS Style

Marta Nunes da Silva; Carla S. Santos; Ana Cruz; Adrián López-Villamor; Marta W. Vasconcelos. Chitosan increases Pinus pinaster tolerance to the pinewood nematode (Bursaphelenchus xylophilus) by promoting plant antioxidative metabolism. Scientific Reports 2021, 11, 1 -10.

AMA Style

Marta Nunes da Silva, Carla S. Santos, Ana Cruz, Adrián López-Villamor, Marta W. Vasconcelos. Chitosan increases Pinus pinaster tolerance to the pinewood nematode (Bursaphelenchus xylophilus) by promoting plant antioxidative metabolism. Scientific Reports. 2021; 11 (1):1-10.

Chicago/Turabian Style

Marta Nunes da Silva; Carla S. Santos; Ana Cruz; Adrián López-Villamor; Marta W. Vasconcelos. 2021. "Chitosan increases Pinus pinaster tolerance to the pinewood nematode (Bursaphelenchus xylophilus) by promoting plant antioxidative metabolism." Scientific Reports 11, no. 1: 1-10.

Review
Published: 06 October 2020 in Nutritional Care of Preterm Infants
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Legume grains are traditional crops that have been modernized as processed foods and animal protein alternatives in recent years. This modernization has largely been fueled by new technological developments driven by increased consumer demands for plant protein and gluten-free options. However, consumers must be mindful that legumes have other nutritional attributes besides protein that help achieve healthier diets, and recent evidence suggests that consuming 100 g of legume grains per day would promote nutrient-dense diets and could be a target level to harmonize international strategies for recommended daily allowances. The nutritional richness of legumes has been associated with a decrease in numerous disease risk factors and, given their long shelf life, legumes are excellent choices to combat food waste and may have a role to play in countries where cold storage is often a limitation in food preservation. Besides their inclusion in global diets, legumes should be included in sustainable cropping systems. The high number of edible species and cultivars available render them excellent contributors to biodiverse food and feed systems. Legume cultivation allows reducing environmental impacts by means of the ability of legumes to fix atmospheric nitrogen via a symbiosis with nitrogen-fixing bacteria, making them natural fertilizers. Still, despite the well-known health, nutritional, and environmental benefits, legumes are underrepresented in global agri-food systems. Efforts must be made to make legumes more attractive to the farmer, the industry, and ultimately the consumer, and for this proper local, regional, national, and global policy frameworks must be in place. Here, the local scenario of legumes is showcased, and the most relevant push, pull, and enabling capacities required to achieve sustainable diversified agri-food systems with legumes are discussed.

ACS Style

Marta W. Vasconcelos; Ana M. Gomes; Elisabete Pinto; Helena Ferreira; Evla D.F. Vieira; Ana P. Martins; Carla S. Santos; Bálint Balázs; Eszter Kelemen; Karen T. Hamann; Michael Williams; Pietro P.M. Iannetta. The Push, Pull, and Enabling Capacities Necessary for Legume Grain Inclusion into Sustainable Agri-Food Systems and Healthy Diets. Nutritional Care of Preterm Infants 2020, 121, 193 -211.

AMA Style

Marta W. Vasconcelos, Ana M. Gomes, Elisabete Pinto, Helena Ferreira, Evla D.F. Vieira, Ana P. Martins, Carla S. Santos, Bálint Balázs, Eszter Kelemen, Karen T. Hamann, Michael Williams, Pietro P.M. Iannetta. The Push, Pull, and Enabling Capacities Necessary for Legume Grain Inclusion into Sustainable Agri-Food Systems and Healthy Diets. Nutritional Care of Preterm Infants. 2020; 121 ():193-211.

Chicago/Turabian Style

Marta W. Vasconcelos; Ana M. Gomes; Elisabete Pinto; Helena Ferreira; Evla D.F. Vieira; Ana P. Martins; Carla S. Santos; Bálint Balázs; Eszter Kelemen; Karen T. Hamann; Michael Williams; Pietro P.M. Iannetta. 2020. "The Push, Pull, and Enabling Capacities Necessary for Legume Grain Inclusion into Sustainable Agri-Food Systems and Healthy Diets." Nutritional Care of Preterm Infants 121, no. : 193-211.

Original research
Published: 16 August 2020 in Plant Direct
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Ligands of the 3‐hydroxy‐4‐pyridinone (3,4‐HPO) class were considered eligible to formulate new Fe fertilizers for Iron Deficiency Chlorosis (IDC). Soybean (Glycine max L.) plants grown in hydroponic conditions and supplemented with Fe‐chelate [Fe(mpp)3] were significantly greener, had increased biomass, and were able to translocate more iron from the roots to the shoots than those supplemented with an equal amount of the commercially available chelate [FeEDDHA]. To understand the influence of the structure of 3,4‐HPO ligand on the role of the Fe‐chelate to improve Fe‐uptake, we investigated and report here the effect of Fe‐chelates ([Fe(mpp)3], [Fe(dmpp)3], and [Fe(etpp)3]) in addressing IDC. Chlorosis development was assessed by measurement of morphological parameters, quantification of chlorophyll and Fe, and other micronutrient contents, as well as measurement of enzymatic activity (FCR) and gene expression (FRO2, IRT1, and Ferritin). All [Fe(3,4‐HPO)3] chelates were able to provide Fe to plants and prevent IDC but with a different efficiency depending on the ligand. We hypothesize that this may be related with the distinct physicochemical characteristics of ligands and complexes, namely, the diverse hydrophilic–lipophilic balance of the three chelates. To test the hypothesis, we performed an EPR biophysical study using liposomes prepared from a soybean (Glycine3 max L.) lipid extract and spin probes. The results showed that the most effective chelate [Fe(mpp)3] shows a preferential location close to the surface while the others prefer the hydrophobic region inside the bilayer. Significance statement The 3‐hydroxy‐4‐pyridinone Fe‐chelates, [Fe(mpp)3], [Fe(dmpp)3], and [Fe(etpp)3], were all able to provide Fe to plants and prevent IDC. Efficacy is dependent on the structure of the ligand. From an EPR biophysical study using spin probes and liposomes, prepared from a soybean lipid extract, we hypothesize that this may be related with the distinct preferential location close to the surface or on the hydrophobic region of the lipid bilayer. [Fe(mpp)3] provide higher amounts of Fe in the leaves.

ACS Style

Carla S. Santos; Andreia Leite; Sílvia Vinhas; Sofia Ferreira; Tânia Moniz; Marta W. Vasconcelos; Maria Rangel. A combined physiological and biophysical approach to understand the ligand‐dependent efficiency of 3‐hydroxy‐4‐pyridinone Fe‐chelates. Plant Direct 2020, 4, e00256 .

AMA Style

Carla S. Santos, Andreia Leite, Sílvia Vinhas, Sofia Ferreira, Tânia Moniz, Marta W. Vasconcelos, Maria Rangel. A combined physiological and biophysical approach to understand the ligand‐dependent efficiency of 3‐hydroxy‐4‐pyridinone Fe‐chelates. Plant Direct. 2020; 4 (8):e00256.

Chicago/Turabian Style

Carla S. Santos; Andreia Leite; Sílvia Vinhas; Sofia Ferreira; Tânia Moniz; Marta W. Vasconcelos; Maria Rangel. 2020. "A combined physiological and biophysical approach to understand the ligand‐dependent efficiency of 3‐hydroxy‐4‐pyridinone Fe‐chelates." Plant Direct 4, no. 8: e00256.

Chapter
Published: 02 July 2020 in The Plant Family Fabaceae
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Legumes have unique mechanisms to respond to nutrient deficiencies that can be considered as important advantages for agricultural purposes. The preponderance of plant-based protein is on the rise, and the market value of protein crops is expected to be worth billions by 2025. To match the global demand for plant-based products, crops productivity must be ensured; however, this might be impaired either by environmental or anthropogenic pressures that lead to soil nutrient disturbance. The responses activated by legumes to nutrient deficiencies and the mechanisms they utilize to adapt to such conditions will be discussed in this chapter. The study of these factors enables breeding programs specific for legumes and crop improvement. Understanding legumes responses also allows for a better management of agricultural practices and the adoption of more sustainable methods. It is important to reflect on the impact of climate change and intensive farming on food quality and on the future of agriculture, and this chapter contributes with important facts about the role of legumes in our current scenario.

ACS Style

Rafael Duarte; Carla Sancho dos Santos; Marta W. Vasconcelos. Legume Responses and Adaptations to Nutrient Deficiencies. The Plant Family Fabaceae 2020, 373 -392.

AMA Style

Rafael Duarte, Carla Sancho dos Santos, Marta W. Vasconcelos. Legume Responses and Adaptations to Nutrient Deficiencies. The Plant Family Fabaceae. 2020; ():373-392.

Chicago/Turabian Style

Rafael Duarte; Carla Sancho dos Santos; Marta W. Vasconcelos. 2020. "Legume Responses and Adaptations to Nutrient Deficiencies." The Plant Family Fabaceae , no. : 373-392.

Journal article
Published: 25 June 2020 in Sustainable Production and Consumption
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The modern food system is characterised by 1) unsustainable agricultural practices, heavily dependent on agrochemical inputs and leaking large amounts of reactive nitrogen (N) whilst degrading soils, and 2) the consumption of energy-rich but nutrient-poor foods, contributing to non-communicable diseases related to malnutrition. Substituting cereals with low-input, protein- and fibre-rich legumes in the production of mainstream foods offers a promising solution to both issues. Chickpea (Cicer arietinum) is a leguminous crop that can be grown with little or no synthetic N fertiliser. We performed life cycle assessment (LCA) to compare the environmental footprint of pasta made from chickpeas with conventional pasta made from durum wheat (Triticum durum) from cradle to fork. Two functional units were used, an 80g serving of pasta, and a Nutrient Density Unit (NDU). Environmental burdens per serving were smaller for chickpea pasta across at least 10 of the 16 impact categories evaluated. Global warming, resource use minerals and metals, freshwater eutrophication, marine eutrophication, and terrestrial eutrophication burdens were smaller than those of durum wheat pasta by up to 45%, 55%, 50%, 86%, and 76%, respectively. Cooked chickpea pasta contains 1.5 more protein, 3.2 times more fibre and 8 times more essential fatty acids than cooked durum wheat pasta per kcal energy content. Thus, the environmental advantage of chickpea pasta extended to 15 of the 16 impact categories when footprints were compared per unit of nutrition. Global warming, resource use and eutrophication burdens per NDU were 79–95% smaller for chickpea pasta than for durum wheat pasta. The one major trade-off was land use, where chickpea pasta had a burden 200% higher per serving, or 17% higher per NDU, than wheat pasta. We conclude that there is high potential to simultaneously improve the environmental sustainability and nutritional quality of food chains through simple substitution of cereals with legumes in staple foods such as pasta. Breeding and agronomic management improvements for legumes could reduce the yield gap with cereals, mitigating the land use penalty. Meanwhile, the higher protein content of chickpea pasta could contribute towards wider environmental benefits via animal protein substitution in diets, and merits further investigation. Consumers who look for the traditional taste and texture of wheat pasta can achieve these aspects by cooking the chickpea pasta al dente and combining it with a typical pasta sauce, which will hide its subtle nutty taste.

ACS Style

Sophie Saget; Marcela Porto Costa; Eleonora Barilli; Marta Wilton de Vasconcelos; Carla Sancho Santos; David Styles; Mike Williams. Substituting wheat with chickpea flour in pasta production delivers more nutrition at a lower environmental cost. Sustainable Production and Consumption 2020, 24, 26 -38.

AMA Style

Sophie Saget, Marcela Porto Costa, Eleonora Barilli, Marta Wilton de Vasconcelos, Carla Sancho Santos, David Styles, Mike Williams. Substituting wheat with chickpea flour in pasta production delivers more nutrition at a lower environmental cost. Sustainable Production and Consumption. 2020; 24 ():26-38.

Chicago/Turabian Style

Sophie Saget; Marcela Porto Costa; Eleonora Barilli; Marta Wilton de Vasconcelos; Carla Sancho Santos; David Styles; Mike Williams. 2020. "Substituting wheat with chickpea flour in pasta production delivers more nutrition at a lower environmental cost." Sustainable Production and Consumption 24, no. : 26-38.

Journal article
Published: 01 April 2020 in Foods
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Biological and vegetarian raw food products, in particular based on legume sprouts, are an increasing food trend, due to their improved nutritional value when compared to seeds. Herein, protein and mineral profiles were studied in 12 lentil varieties, with varieties Du Puy, Kleine Schwarze, Rosana, Flora, Große Rote and Kleine Späths II demonstrating the highest protein percentages. After sprouting, protein percentages increased significantly in 10 of the 12 varieties, with the highest increases ranging between 20–23% in Dunkelgrün Marmorierte, Du Puy, Große Rote and Kleine Späths II varieties. While Fe concentration was significantly decreased in three varieties (Samos, Große Rote and Kleine Späths II), Zn and Mn were positively impacted by sprouting (p ≤ 0.05). Magnesium concentration was not affected by sprouting, while Ca and K had percentage increases between 41% and 58%, and 28% and 30%, respectively, in the best performing varieties (Kleine Schwarze, Dunkelgrün Marmorierte, Samos and Rosana). Regardless of the associated nutritional benefits, issues pertaining to sprouts microbiological safety must be ensured. The best results for the disinfection protocols were obtained when combining the seed treatment with SDS reagent followed by an Amukine application on the sprouts, which did not affect germination rates or sprout length. The increasing levels of sprout consumption throughout the world require efficient implementation of safety measures, as well as a knowledge-based selection for the nutritional quality of the seeds.

ACS Style

Carla S.Santos; Beatriz Silva; Luísa M.P.Valente; Sabine Gruber; Marta W.Vasconcelos. The Effect of Sprouting in Lentil (Lens culinaris) Nutritional and Microbiological Profile. Foods 2020, 9, 400 .

AMA Style

Carla S.Santos, Beatriz Silva, Luísa M.P.Valente, Sabine Gruber, Marta W.Vasconcelos. The Effect of Sprouting in Lentil (Lens culinaris) Nutritional and Microbiological Profile. Foods. 2020; 9 (4):400.

Chicago/Turabian Style

Carla S.Santos; Beatriz Silva; Luísa M.P.Valente; Sabine Gruber; Marta W.Vasconcelos. 2020. "The Effect of Sprouting in Lentil (Lens culinaris) Nutritional and Microbiological Profile." Foods 9, no. 4: 400.

Journal article
Published: 19 November 2019 in Scientia Horticulturae
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“Flavescence dorée” (FD) is a quarantine disease associated with the presence of a phytoplasma transmitted by the insect vector Scaphoideus titanus. This disease affects grapevines and is of a great concern to the stability and sustainability of the wine industry, due to the harvest losses and death of infected plants. In Portugal, FD has seriously affected the “Vinhos Verdes” region, but so far the research on this topic is very limited. The current study confirmed that the FD phytoplasma strain involved in the outbreak in Vitis vinifera cv. Loureiro belongs to the 16SrV-D subgroup and shows very low RFLP variability in the tuf and secY genes. Transmission electron microscopy analysis of leaf midribs from infected grapevine plants revealed that the shape and structure of phloem cells were altered, presenting collapsed cells, callose accumulation in sieve plates and lipid accumulation in chloroplasts of phloem parenchyma cells. Moreover, data from two subsequent years showed that FD presence was associated with an average delay of 10 to 15 days on the time to visible inflorescences and to veraison, compared to healthy plants. At veraison, FD also lead to a significant decrease in the budburst percentage (7% to 12%), fertility index (35% in 2015), leaf area (56% to 63%), and chlorophyll content (18% to 35% lower SPAD values). Hence, infected plants showed a drastic reduction in the yield, corresponding to a decrease between 51% and 92% compared to healthy plants, which mostly resulted from a lower number of bunches (63% to 92% less), but also a decreased bunch weight (35% lower in 2015). Concerning berry quality, there were no significant differences in terms of total soluble solids and titrable acidity in both years. Here, this study concluded that the FD infection delays the grapevine development and leads to drastic production losses, which may be partly linked to the ultrastructural modifications observed in the phloem cells of infected plants.

ACS Style

Manuel João Rebelo Oliveira; Sandra Castro; Samanta Paltrinieri; Assunta Bertaccini; Mariana Sottomayor; Carla S. Santos; Marta W. Vasconcelos; Susana M.P. Carvalho. “Flavescence dorée” impacts growth, productivity and ultrastructure of Vitis vinifera plants in Portuguese “Vinhos Verdes” region. Scientia Horticulturae 2019, 261, 108742 .

AMA Style

Manuel João Rebelo Oliveira, Sandra Castro, Samanta Paltrinieri, Assunta Bertaccini, Mariana Sottomayor, Carla S. Santos, Marta W. Vasconcelos, Susana M.P. Carvalho. “Flavescence dorée” impacts growth, productivity and ultrastructure of Vitis vinifera plants in Portuguese “Vinhos Verdes” region. Scientia Horticulturae. 2019; 261 ():108742.

Chicago/Turabian Style

Manuel João Rebelo Oliveira; Sandra Castro; Samanta Paltrinieri; Assunta Bertaccini; Mariana Sottomayor; Carla S. Santos; Marta W. Vasconcelos; Susana M.P. Carvalho. 2019. "“Flavescence dorée” impacts growth, productivity and ultrastructure of Vitis vinifera plants in Portuguese “Vinhos Verdes” region." Scientia Horticulturae 261, no. : 108742.

Journal article
Published: 13 November 2019 in Foods
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Pea is one of the most produced and consumed pulse crops around the world. The study of genetic variability within pea germplasm is an important tool to identify outstanding accessions with optimal functional and nutritional qualities. In the present study, a collection of 105 pea accessions was analysed for physicochemical properties, pasting viscosity, and basic composition parameters. While pasting viscosities were negatively correlated to hydration capacity, cooking time, and basic composition, a positive correlation was found between the hydration capacity and the basic composition parameters. Basic composition (protein, fibre, fat, and resistant starch) parameters were further evaluated regarding seed trait morphology, namely, seed shape, colour, and surface. Allelic characterisation at the r and rb genetic loci was performed in a subgroup of 32 accessions (3 phenotyped as smooth and 29 as rough seeded), revealing that none of the initially classified rough-seeded accessions were rb mutants, 19 were r mutants, and 13 were neither r nor rb. Despite their initial phenotypic classification, the 13 accessions genetically classified as smooth behaved differently (p < 0.05) to the 19 r mutants in terms of physicochemical properties, pasting viscosity, and basic composition parameters. Using multivariate analysis of the most discriminatory parameters for the food-related traits studied, the best-performing accessions at functional and nutritional levels were identified for future plant breeding to improve field pea production and consumption.

ACS Style

Carla S. Santos; Bruna Carbas; Ana Castanho; Marta W. Vasconcelos; Maria Carlota Vaz Patto; Claire Domoney; Carla Brites. Variation in Pea (Pisum sativum L.) Seed Quality Traits Defined by Physicochemical Functional Properties. Foods 2019, 8, 570 .

AMA Style

Carla S. Santos, Bruna Carbas, Ana Castanho, Marta W. Vasconcelos, Maria Carlota Vaz Patto, Claire Domoney, Carla Brites. Variation in Pea (Pisum sativum L.) Seed Quality Traits Defined by Physicochemical Functional Properties. Foods. 2019; 8 (11):570.

Chicago/Turabian Style

Carla S. Santos; Bruna Carbas; Ana Castanho; Marta W. Vasconcelos; Maria Carlota Vaz Patto; Claire Domoney; Carla Brites. 2019. "Variation in Pea (Pisum sativum L.) Seed Quality Traits Defined by Physicochemical Functional Properties." Foods 8, no. 11: 570.

Journal article
Published: 13 September 2019 in Plants
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Iron deficiency chlorosis (IDC) is an abiotic stress often experienced by soybean, owing to the low solubility of iron in alkaline soils. Here, soybean lines with contrasting Fe efficiencies were analyzed to test the hypothesis that the Fe efficiency trait is linked to antioxidative stress signaling via proper management of tissue Fe accumulation and transport, which in turn influences the regulation of heme and non heme containing enzymes involved in Fe uptake and ROS scavenging. Inefficient plants displayed higher oxidative stress and lower ferric reductase activity, whereas root and leaf catalase activity were nine-fold and three-fold higher, respectively. Efficient plants do not activate their antioxidant system because there is no formation of ROS under iron deficiency; while inefficient plants are not able to deal with ROS produced under iron deficiency because ascorbate peroxidase and superoxide dismutase are not activated because of the lack of iron as a cofactor, and of heme as a constituent of those enzymes. Superoxide dismutase and peroxidase isoenzymatic regulation may play a determinant role: 10 superoxide dismutase isoenzymes were observed in both cultivars, but iron superoxide dismutase activity was only detected in efficient plants; 15 peroxidase isoenzymes were observed in the roots and trifoliate leaves of efficient and inefficient cultivars and peroxidase activity levels were only increased in roots of efficient plants.

ACS Style

Carla S. Santos; Rengin Ozgur; Baris Uzilday; Ismail Turkan; Mariana Roriz; António O.S.S. Rangel; Susana M.P. Carvalho; Marta W. Vasconcelos. Understanding the Role of the Antioxidant System and the Tetrapyrrole Cycle in Iron Deficiency Chlorosis. Plants 2019, 8, 348 .

AMA Style

Carla S. Santos, Rengin Ozgur, Baris Uzilday, Ismail Turkan, Mariana Roriz, António O.S.S. Rangel, Susana M.P. Carvalho, Marta W. Vasconcelos. Understanding the Role of the Antioxidant System and the Tetrapyrrole Cycle in Iron Deficiency Chlorosis. Plants. 2019; 8 (9):348.

Chicago/Turabian Style

Carla S. Santos; Rengin Ozgur; Baris Uzilday; Ismail Turkan; Mariana Roriz; António O.S.S. Rangel; Susana M.P. Carvalho; Marta W. Vasconcelos. 2019. "Understanding the Role of the Antioxidant System and the Tetrapyrrole Cycle in Iron Deficiency Chlorosis." Plants 8, no. 9: 348.

Marschner review
Published: 02 August 2019 in Plant and Soil
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Global climate is changing more rapidly than ever, threatening plant growth and productivity while exerting considerable direct and indirect effects on the quality and quantity of plant nutrients. This review focuses on the global impact of climate change on the nutritional value of plant foods. It showcases the existing evidence linking the effects of climate change factors on crop nutrition and the concentration of nutrients in edible plant parts. It focuses on the effect of elevated CO2 (eCO2), elevated temperature (eT), salinity, waterlogging and drought stresses, and what is known regarding their direct and indirect influence on nutrient availability. Furthermore, it provides possible strategies to preserve the nutritional composition of plant foods under changing climates. Climate change has an impact on the accumulation of minerals and protein in crop plants, with eCO2 being the underlying factor of most of the reported changes. The effects are clearly dependent on the type, intensity and duration of the imposed stress, plant genotype and developmental stage. Strong interactions (both positive and negative) can be found between individual climatic factors and soil availability of nitrogen (N), potassium (K), iron (Fe) and phosphorous (P). The development of future interventions to ensure that the world's population has access to plentiful, safe and nutritious food may need to rely on breeding for nutrients under the context of climate change, including legumes in cropping systems, better farm management practices and utilization of microbial inoculants that enhance nutrient availability.

ACS Style

José C. Soares; Carla S. Santos; Susana M. P. Carvalho; Manuela M. Pintado; Marta W. Vasconcelos. Preserving the nutritional quality of crop plants under a changing climate: importance and strategies. Plant and Soil 2019, 443, 1 -26.

AMA Style

José C. Soares, Carla S. Santos, Susana M. P. Carvalho, Manuela M. Pintado, Marta W. Vasconcelos. Preserving the nutritional quality of crop plants under a changing climate: importance and strategies. Plant and Soil. 2019; 443 (1-2):1-26.

Chicago/Turabian Style

José C. Soares; Carla S. Santos; Susana M. P. Carvalho; Manuela M. Pintado; Marta W. Vasconcelos. 2019. "Preserving the nutritional quality of crop plants under a changing climate: importance and strategies." Plant and Soil 443, no. 1-2: 1-26.

Chapter
Published: 25 June 2019 in Progress in Botany
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The plant kingdom comprises 766 gymnosperms and ~350,000 angiosperms, for which iron (Fe) is an essential and highly demanded nutrient. Iron is necessary for plant growth and development, being involved in a multitude of functions within the plant, including chlorophyll biosynthesis. The understanding of the mechanisms that govern Fe uptake, transport and storage has been the subject of numerous studies since the middle of the twentieth century, but it was only in the 1990s, with the advent of molecular genetics, cheaper genome sequencing and associated bioinformatic techniques, that scientists began to really unveil the detailed molecular networks responsible for regulating iron homeostasis within the plant. Homeostasis must be guaranteed in order to prevent Fe overload and toxicity but also to assure sufficient levels within the plant to exert its numerous roles, since the unalike consequences of both deficiency and toxicity are equally adverse. In this chapter we explore the current knowledge on the different molecular aspects that regulate Fe metabolism in higher plants, looking at Fe uptake and distribution mechanisms, the known signalling molecules and Fe sensing mechanisms, the part of Fe in plant-bacteria symbiosis (including nodulated and non-nodulated plants) and finally, how the molecular aspects of Fe metabolism impact and are impacted by other metals.

ACS Style

Carla S. Santos; Teresa Deuchande; Marta W. Vasconcelos. Molecular Aspects of Iron Nutrition in Plants. Progress in Botany 2019, 125 -156.

AMA Style

Carla S. Santos, Teresa Deuchande, Marta W. Vasconcelos. Molecular Aspects of Iron Nutrition in Plants. Progress in Botany. 2019; ():125-156.

Chicago/Turabian Style

Carla S. Santos; Teresa Deuchande; Marta W. Vasconcelos. 2019. "Molecular Aspects of Iron Nutrition in Plants." Progress in Botany , no. : 125-156.

Research article
Published: 01 January 2018 in Crop and Pasture Science
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Development of food products from legume flours is increasing. Seed and flour characteristics must be analysed for selection of the best screening quality traits. With this purpose, germplasm collections of faba bean (Vicia faba), chickpea (Cicer arietinum), lentil (Lens culinaris) and grass pea (Lathyrus sativus) were evaluated for their physico-chemical, pasting and cooking characteristics. The accessions were grouped accordingly to several seed traits (size, shape, colour, variety and surface) that affected final viscosity, cooking time, hydration capacity and seed weight. In general, seed weight was correlated with hydration capacity. Among species, faba bean revealed higher values of pasting parameters. Cooking time was significantly negatively correlated with final viscosity (–0.298) and positively correlated with seed weight (0.601). The general variance was analysed by using principal component analysis, which allowed identification of specific accessions with important traits such as higher protein or fibre content, hydration capacity or seed weight.

ACS Style

Carla S. Santos; Bruna Carbas; Ana Castanho; Maria Bronze; Carmo Serrano; Marta W. Vasconcelos; Maria Carlota Vaz Patto; Carla Brites. Relationship between seed traits and pasting and cooking behaviour in a pulse germplasm collection. Crop and Pasture Science 2018, 69, 892 -903.

AMA Style

Carla S. Santos, Bruna Carbas, Ana Castanho, Maria Bronze, Carmo Serrano, Marta W. Vasconcelos, Maria Carlota Vaz Patto, Carla Brites. Relationship between seed traits and pasting and cooking behaviour in a pulse germplasm collection. Crop and Pasture Science. 2018; 69 (9):892-903.

Chicago/Turabian Style

Carla S. Santos; Bruna Carbas; Ana Castanho; Maria Bronze; Carmo Serrano; Marta W. Vasconcelos; Maria Carlota Vaz Patto; Carla Brites. 2018. "Relationship between seed traits and pasting and cooking behaviour in a pulse germplasm collection." Crop and Pasture Science 69, no. 9: 892-903.

Book chapter
Published: 29 July 2017 in Phytonutritional Improvement of Crops
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ACS Style

Carla S. Santos; Noureddine Benkeblia; Marta W. Vasconcelos. Strategies for Enhancing Phytonutrient Content in Plant-Based Foods. Phytonutritional Improvement of Crops 2017, 203 -232.

AMA Style

Carla S. Santos, Noureddine Benkeblia, Marta W. Vasconcelos. Strategies for Enhancing Phytonutrient Content in Plant-Based Foods. Phytonutritional Improvement of Crops. 2017; ():203-232.

Chicago/Turabian Style

Carla S. Santos; Noureddine Benkeblia; Marta W. Vasconcelos. 2017. "Strategies for Enhancing Phytonutrient Content in Plant-Based Foods." Phytonutritional Improvement of Crops , no. : 203-232.

Book chapter
Published: 29 July 2017 in Phytonutritional Improvement of Crops
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Today, either for cultural, philosophical or economic reasons, a large segment of the world population relies on plant-based diets to fulfill their nutritional requirements. However, often this kind of diet does not supply the minimum amount of essential vitamins and minerals needed to maintain proper health, leading to a phenomenon known as ‘hidden hunger’. This chapter gives an overview of this problem and the potential of genetic engineering to address it. After briefly describing what are genetically modified (GM) foods and the common genetic engineering techniques used to modify plants, we give an overview of traditional crops already targeted for nutritional profile improvement and, using as case studies rice, potato, soybean and maize, we provide a detailed description of efforts done to improve their nutritional contents. Finally, we list GM plant foods with modified nutritional profile currently under approval for commercial use, and discuss the socioeconomic impact and safety of GM foods.

ACS Style

Marta Lima; Carla Sancho dos Santos; Marta W. Vasconcelos. The Use of Genetic Engineering to Improve the Nutritional Profile of Traditional Plant Foods. Phytonutritional Improvement of Crops 2017, 233 -258.

AMA Style

Marta Lima, Carla Sancho dos Santos, Marta W. Vasconcelos. The Use of Genetic Engineering to Improve the Nutritional Profile of Traditional Plant Foods. Phytonutritional Improvement of Crops. 2017; ():233-258.

Chicago/Turabian Style

Marta Lima; Carla Sancho dos Santos; Marta W. Vasconcelos. 2017. "The Use of Genetic Engineering to Improve the Nutritional Profile of Traditional Plant Foods." Phytonutritional Improvement of Crops , no. : 233-258.

Journal article
Published: 01 December 2016 in Revista de Ciências Agrárias
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Legume grains have an important socio-economical role, being highly utilized in human and animal nutrition. Although iron (Fe) is abundant in the earth’s crust, its limited solubility makes it poorly bioavailable for plants, contributing to iron deficiency chlorosis (IDC). In this work the physiological and molecular mechanisms associated with IDC were studied, namely, the mechanisms involved on Fe deficiency response, as well as a new Fe metabolism related gene in two important legume crops, Glycine max and Medicago truncatula. Fe deficient plants developed: decreased root and shoot length, increased number of secondary roots and lower chlorophyll levels. Fe shoot content decreased six- and 11-fold for G. max and M truncatula in Fe-deficiency. Whilst in G. max roots no significant differences were detected, in M. truncatula roots Fe decreased nine-fold in Fe-deficiency. Genes involved in Fe uptake (FRO2-like and IRT1-like), were over-expressed in roots of Fe-sufficient G. max and in Fe-deficient M. truncatula. VIT1-like, YSL1-like and ferritin presented higher expression levels in Fe-sufficient shoots and roots, whereas NRAMP3-like and GCN2-like showed higher expression values in Fe-deficiency.

ACS Style

Carla S. Santos; Inês Serrão; Marta W. Vasconcelos. Comparative analysis of iron deficiency chlorosis responses in soybean (Glycine max) and barrel medic (Medicago truncatula). Revista de Ciências Agrárias 2016, 39, 538 -549.

AMA Style

Carla S. Santos, Inês Serrão, Marta W. Vasconcelos. Comparative analysis of iron deficiency chlorosis responses in soybean (Glycine max) and barrel medic (Medicago truncatula). Revista de Ciências Agrárias. 2016; 39 (4):538-549.

Chicago/Turabian Style

Carla S. Santos; Inês Serrão; Marta W. Vasconcelos. 2016. "Comparative analysis of iron deficiency chlorosis responses in soybean (Glycine max) and barrel medic (Medicago truncatula)." Revista de Ciências Agrárias 39, no. 4: 538-549.

Journal article
Published: 01 September 2016 in Plant Physiology and Biochemistry
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Iron deficiency chlorosis (IDC) is a serious environmental problem affecting the growth of several crops in the world. The application of synthetic Fe(III) chelates is still one of the most common measures to correct IDC and the search for more effective Fe chelates remains an important issue. Herein, we propose a tris(3-hydroxy-4-pyridinonate) iron(III) complex, Fe(mpp)3, as an IDC corrector. Different morphological, biochemical and molecular parameters were assessed as a first step towards understanding its mode of action, compared with that of the commercial fertilizer FeEDDHA. Plants treated with the pyridinone iron(III) complexes were significantly greener and had increased biomass. The total Fe content was measured using ICP-OES and plants treated with pyridinone complexes accumulated about 50% more Fe than those treated with the commercial chelate. In particular, plants supplied with compound Fe(mpp)3 were able to translocate iron from the roots to the shoots and did not elicit the expression of the Fe-stress related genes FRO2 and IRT1. These results suggest that 3,4-HPO iron(III) chelates could be a potential new class of plant fertilizing agents.

ACS Style

Carla S. Santos; Susana M.P. Carvalho; Andreia Leite; Tânia Moniz; Mariana Roriz; António Rangel; Maria Rangel; Marta W. Vasconcelos. Effect of tris(3-hydroxy-4-pyridinonate) iron(III) complexes on iron uptake and storage in soybean (Glycine max L.). Plant Physiology and Biochemistry 2016, 106, 91 -100.

AMA Style

Carla S. Santos, Susana M.P. Carvalho, Andreia Leite, Tânia Moniz, Mariana Roriz, António Rangel, Maria Rangel, Marta W. Vasconcelos. Effect of tris(3-hydroxy-4-pyridinonate) iron(III) complexes on iron uptake and storage in soybean (Glycine max L.). Plant Physiology and Biochemistry. 2016; 106 ():91-100.

Chicago/Turabian Style

Carla S. Santos; Susana M.P. Carvalho; Andreia Leite; Tânia Moniz; Mariana Roriz; António Rangel; Maria Rangel; Marta W. Vasconcelos. 2016. "Effect of tris(3-hydroxy-4-pyridinonate) iron(III) complexes on iron uptake and storage in soybean (Glycine max L.)." Plant Physiology and Biochemistry 106, no. : 91-100.

Journal article
Published: 27 September 2015 in Journal of Infection and Public Health
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SummaryFood handlers may constitute a reservoir of virulent strains of Staphylococcus aureus and may be vehicles of their transmission to food.One hundred and sixty-two volunteers were assessed for the presence of S. aureus on the hands and in the nose. S. aureus was isolated by routine procedures, and the isolates were tested for susceptibility against a panel of nine antimicrobial agents. The isolates were further characterized by SmaI-PFGE profiling and the presence of virulence factors.ResultsThe prevalence of S. aureus was 19.8% in the nose and 11.1% on the hands; 6.2% of the individuals carried S. aureus both in their noses and hands, and three individuals had the same strain (PFGE type) in the nose and on the hands. Although 82% of the isolates were resistant to at least one antibiotic, none demonstrated the presence of either mecA gene or resistance to oxacillin (none identified as MRSA). Sixty-eight percent of the isolates from the nose and hands possessed enterotoxin genes.This study revealed a high prevalence of antibiotic resistance and virulence determinants among the isolates, including not only classical and novel enterotoxin genes but also major virulence factors such as tst. Potential dissemination of these strains in the community is a matter of concern

ACS Style

Ana Isabel Castro; Carla Santos; Helena Meireles; Joana Silva; Paula Teixeira. Food handlers as potential sources of dissemination of virulent strains of Staphylococcus aureus in the community. Journal of Infection and Public Health 2015, 9, 153 -160.

AMA Style

Ana Isabel Castro, Carla Santos, Helena Meireles, Joana Silva, Paula Teixeira. Food handlers as potential sources of dissemination of virulent strains of Staphylococcus aureus in the community. Journal of Infection and Public Health. 2015; 9 (2):153-160.

Chicago/Turabian Style

Ana Isabel Castro; Carla Santos; Helena Meireles; Joana Silva; Paula Teixeira. 2015. "Food handlers as potential sources of dissemination of virulent strains of Staphylococcus aureus in the community." Journal of Infection and Public Health 9, no. 2: 153-160.