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Black Currant

Black currant (Ribes nigrum) is a small, dark-berried shrub native to temperate parts of Europe and Asia.
The fruit is rich in vitamins C and E, as well as antioxidants and other beneficial compounds.
Black currants have a tart, flavorful taste and are used in a variety of food and beverage products.
Research on black currant biology, cultivation, and health effects is an active area of scientific study.
PubCompare.ai can help streamline your black currant research by providing easy access to the latest protocols from literature, preprints, and patents, allowing you to compare and optimize your experimental approaches.

Most cited protocols related to «Black Currant»

Identification of Conserved Dormancy Genes

Based on available dormancy-related data in herbaceous and woody species, 78 dormancy candidate genes conserved in Arabidopsis published by Tarancón et al.^{4 (link)}, and 79 CGs conserved in Prunus species, blackcurrant, poplar and Arabidopsis published by Castède et al.⁴² were selected (Supplementary Table S8). For each CG, the peach ortholog was identified from Arabidopsis sequence in Phytozome v12 (https://phytozome.jgi.doe.gov/pz/portal.html) and other published studies. The putative P. mume orthologs were identified by BLASP (E-value < 1e-10, identity >30% and coverage >70%) using Arabidopsis and peach sequences as query, and genes with the highest E-values were selected. As the well-characterized strong CGs, all 13 putative PmCBFs and 6 PmDAMs identified in P. mume genome^{19 (link)} were included for further analysis. Furthermore, a Pfam domain analysis (http://pfam.xfam.org/) was performed for each CG to ensure the accuracy of the orthologs in three species. In addition, phylogenetic trees were built using MEGA7.1 (Maximum-likelihood method, 1,000 bootstrap replicates) to identify the most closely related orthologs.

Zhang Z., Zhuo X., Zhao K., Zheng T., Han Y., Yuan C, & Zhang Q. (2018). Transcriptome Profiles Reveal the Crucial Roles of Hormone and Sugar in the Bud Dormancy of Prunus mume. Scientific Reports, 8, 5090.

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Publication 2018

Arabidopsis Black Currant Genes Populus Prunus Prunus persica

Determining Stimulus-Reward Associations in Primates

In our deterministic ODR task (experiment 1), subjects needed to choose repeatedly between two stimuli that were novel in each testing session (Figure 1A). Each trial began with a blank screen (inter-trial interval; 5–7 s). Two stimuli were presented on the left and right sides (stimuli positions were randomized on every trial) on the screen, and subjects had to choose an option by touching one of two infra-red sensors placed in front of their left and right hands that corresponded to the stimuli on the screen (decision phase, mean RT = 1,089 ms after excluding trials with RT > 10 s). If the correct option was chosen, the unchosen option disappeared and the chosen option remained on the screen and a juice reward was delivered. If the incorrect option was chosen, both stimuli disappeared and no juice was delivered (outcome phase; 1.5 s). Each reward was composed of two 0.6 ml drops of blackcurrant juice delivered by a spout placed near the subject’s mouth during testing. A given session ended when subjects performed 150 rewarded trials (on average 183.4 trials in total). The task used a deterministic reversal schedule such that each session began with one stimulus that always led to a reward and another stimulus that always led to no reward. The stimulus-reward contingencies reversed for the first time after 50 rewarded trials had been performed and then again after a further 50 rewarded trials were performed. No cue signaled the change in stimulus-reward assignment (Figure 1B). Each animal performed four to six sessions in the MRI scanner.
As in the deterministic ODR task, in the probabilistic learning task (experiment 2), subjects chose between two stimuli on each trial. Instead of having the same pair of stimuli on every trial, two out of three stimuli were randomly drawn for the animals to choose from (Figure 8A). Each stimulus was associated with a reward probability that changed throughout a session (Figure 8B), as opposed to the deterministic reversal design in the ODR task. Each animal performed five to seven sessions in the MRI scanner.

Chau B.K., Sallet J., Papageorgiou G.K., Noonan M.P., Bell A.H., Walton M.E, & Rushworth M.F. (2015). Contrasting Roles for Orbitofrontal Cortex and Amygdala in Credit Assignment and Learning in Macaques. Neuron, 87(5), 1106-1118.

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Publication 2015

Animals Black Currant Oral Cavity

Characterization of Juice PLUS+ Supplements

Capsules used for the study were provided by the Juice Plus Company/NSA LLC, Collierville, TN, USA and manufactured for Europe by Natural Alternatives International (NAI), Manno, Switzerland. The capsules contained powdered juice concentrate derived from 36 different fruits, vegetables, and berries including juice and pulp from different vegetal matrices, namely Juice PLUS+^® Vineyard (a berry blend), Juice PLUS+^® Fruit Blend and Juice PLUS+^® Vegetable Blend, which were kindly supplied by the Juice PLUS+^® company. In detail, the powder samples differed for their composition: Juice PLUS+^® Vineyard (hereafter called “berry blend”) contained 750 mg of dried powder blend of juice and pulp from grapes and berries (45.7%) including Concord grape, blueberry, cranberry, blackberry, bilberry, raspberry, redcurrant, blackcurrant, elderberry, in varying proportions, besides green tea, ginger root, grape seed, artichoke leaf powder, cocoa powder, and pomegranate powder. Juice PLUS+^® Fruit Blend (“fruit blend”) instead contained 750 mg of dried powder blend of juice and pulp (52%) of apple, orange, pineapple, cranberry, peach, acerola cherry, papaya, in varying proportions, beet root, date, and prune. Lastly, Juice PLUS+^® Vegetable Blend (“vegetable blend”) contained 750 mg of dried powder blend of juice and pulp (60%) of carrot, parsley, beet, kale, broccoli, cabbage, tomato, and spinach, in varying proportions, as well as sugar beet, garlic powder, oat, and rice bran. Moreover, the fruit and the vegetable powders were enriched with vitamins C, and folic acid) and with a natural carotenoid and tocopherol blend. The berry blend powder was enriched with vitamins C and folic acid as well as with a natural tocopherol blend.

Bresciani L., Martini D., Mena P., Tassotti M., Calani L., Brigati G., Brighenti F., Holasek S., Malliga D.E., Lamprecht M, & Del Rio D. (2017). Absorption Profile of (Poly)Phenolic Compounds after Consumption of Three Food Supplements Containing 36 Different Fruits, Vegetables, and Berries. Nutrients, 9(3), 194.

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Publication 2017

Ascorbic Acid Beets Berries Beta vulgaris Bilberries Blackberries Black Currant Blueberries Broccoli Cabbage Capsule Carotenoids Carrots Cherry, Acerola Cocoa Powder Cranberry Cynara scolymus leaf Dental Pulp Elderberry Folic Acid Fruit Fruit Juices Garlic ginger root Grapes Green Tea Kale Oryza sativa Papaya Peach Petroselinum crispum Pineapple Plant Roots Powder Raspberries Spinach Tomatoes Vegetables Vitamin E

Flavanol Monomers Characterization from Diverse Plants

Flavanol monomers (catechin, epicatechin, gallocatechin and epigallocatechin) were purchased from Sigma-Aldrich (Denmark). Plant samples were chosen in order to provide a wide variety of CT structural characteristics and were obtained as follows: cocoa beans were purchased from ‘Detox your World’ company (Great Yarmouth, UK), hazelnut skins were provided by Dr H. Hoste (INRA Toulouse, France), pine bark (Pinus sylvestris) was provided by Dr M. Karonen (University of Turku, Finland), whole sainfoin (Onobrychis viciifolia, var. Esparsette) plants were provided by Mr P. Davy (Barham, Kent, UK), leaves from blackcurrant (Ribes nigrum) and redcurrant (Ribes rubrum) bushes were collected from Hildred’s Pick-Your-Own Farm (Goring-upon-Thames, UK), and white clover (Trifolium repens) flowers from NIAB (Cambridge, UK).

Williams A.R., Fryganas C., Ramsay A., Mueller-Harvey I, & Thamsborg S.M. (2014). Direct Anthelmintic Effects of Condensed Tannins from Diverse Plant Sources against Ascaris suum. PLoS ONE, 9(5), e97053.

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Publication 2014

Black Currant Cacao Catechin Cortex, Cerebral detox adjuvant Epicatechin epigallocatechin Flowers gallocatechol Hazelnuts Pinus sylvestris Plants Ribes Ribes nigrum Skin Trifolium Trifolium repens

Patterns of Alcohol and Beverage Consumption

Consumption questions were standard questions that investigated the subject’s consumption habits (frequency and quantity) considering the particular drink in question, with a focus on beverage consumption in the past 30 days. These questions were adapted from the Quick Drinking Screen (QDS). The QDS contains four consumption questions that have been shown to be highly reliable and consistent when compared to the 12-month Timeline Followback method.33 (link),34 (link) The QDS was also employed by Woolsey et al.20 If applicable, the consumption questions were asked for consuming AO, consuming AMED, and for mixing alcohol with other non-alcoholic beverages. The consumption questions are listed in Table 1. Regarding the other non-alcoholic mixers, participants had to choose the one mixer they usually preferred. They had the choice between eight mixers that are popular in The Netherlands, including cola, diet cola, orange-flavored carbonated soft drink, blackcurrant-flavored carbonated soft drink, lemon soda, tonic water, orange juice, and apple juice. Participants then completed the consumption questions concerning the preferred mixer they chose. Finally, if applicable, participants were required to report their reasons for: (1) consuming energy drinks alone; (2) mixing alcohol with energy drinks; and (3) mixing alcohol with other non-alcoholic beverages (ie, the non-alcoholic beverage they preferred). Table 2 summarizes the questions surrounding the reasons and motivations involved with energy drink consumption, as well as the reasons for mixing alcohol with energy drinks or other mixers. Participants could report multiple reasons and add additional motives behind their beverage consumption patterns.

de Haan L., de Haan H.A., Olivier B, & Verster J.C. (2012). Alcohol mixed with energy drinks: methodology and design of the Utrecht Student Survey. International Journal of General Medicine, 5, 889-898.

Publication 2012

Alcoholic Beverages Alcoholics Alcohols Beverages Black Currant Citrus limon Cola Diet Energy Drinks Motivation Soft Drinks TimeLine

Most recents protocols related to «Black Currant»

Evaluation of Blackcurrant Cultivars and Hybrids

The used cultivars were mostly obtained from previous crossings with cultivars of various origins, mainly Swedish, Scottish, Polish, and French.
In the present study, cultivars were first selected on their morphologic and agronomic characteristics: the dimension of flowers, ability for self-pollination, tolerance to diseases such as powdery mildew, anthracnose, rust, and tolerance to scales.
Scores reported in Table 2 were established as follows:

−

Fungal diseases: 0 = no trace to 5 = highly sensitive

−

White Peach Scale: 0 = no trace to 4 = whole plant infected (on old wood, i.e., more than 2 years old)

−

Flowering precocity: 1 = flowering in early April to 7 = late flowering in mid-May.

−

Synchronizing of flowering: 1 = synchronous to 6 = not synchronous (meaning that different stages of flower organs were present at the same time on the plant. For the same plant, it may vary depending on the considered year. Flowering was scored weekly from April to the end of May).

A collection of 316 hybrid plants was obtained from 7 crossings between the variety of Noir de Bourgogne and other cultivars.
The selected blackcurrant cultivars (Table 2) were grown in an open field on an experimental plot located in Burgundy (France, 47°14′6.508″ N 5°6′28.096″ E). Hybrids were grown on the same plot but potted.
For cultivars, all plants were about six years old and were pruned each year in winter around January (only dead and obstructing branches were cut). Each blackcurrant plant got fertilizers (nitrogen, potassium, magnesium, and phosphorus), but neither watering nor chemical weeding. For hybrids, all plants were two years old for harvesting because they did not produce berries the first year. Only hybrids with enough berries to be analyzed were harvested and used for this study (Table 3).

Pagès-Hélary S., Nars-Chasseray M., Dujourdy L, & Cayot N. (2023). Profiles of Volatile Compounds from Seven New Hybrid Families Obtained by Crossings on Noir de Bourgogne Cultivar and Other Blackcurrant Varieties. Molecules, 28(4), 1916.

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Publication 2023

Berries Black Currant Hybrids Immune Tolerance Magnesium Mycoses Nitrogen Phosphorus Plants Pollination Potassium Powder Prunus persica Reproduction

Blackcurrant Cultivar Harvest Protocol

The eight blackcurrant cultivars were harvested at maturity. Three conditions were required to consider this fruit as ripe: berries were easy to pick, berries colored fingers when crushed between two fingers, and Brix level at harvest was over fifteen degrees. As all cultivars ripened at different times (early ripening, middle season ripening, or late ripening), the harvesting period extended for almost one month from the end of June to mid-July, as indicated in Table 2. All berries of each plant were manually picked and pooled together within the same cultivar. Cultivars gave berries of different sizes, ranging from 31 to 96 g per 100 berries, with 38 g/100 berries for the Noir de Bourgogne.
The method of harvest followed for hybrids was slightly different because there were very few berries by plant (just enough for GC-MS analyses). Therefore, it was not possible to keep berries to measure and verify the brix degree. Berries of hybrids were harvested the same day as the corresponding cultivar (other than Noir de Bourgogne). If some berries were still green, the hybrid plant was left to ripen.
Berries were stored frozen (−40 °C) until analyses for cultivars and hybrids. Storage duration ranged from one to three months before analyses.

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Publication 2023

Berries Black Currant Fingers Freezing Fruit Gas Chromatography-Mass Spectrometry Hybrids Plants

Determining Antimicrobial Activity of Black Currant Leaf Extract

The minimum inhibitory concentration (MIC) of black currant leaf extract was determined according to the recommendations of EUCAST [36 (link)]. Mueller–Hinton (MH) agar (Bio-Rad, Hercules, CA, USA) was used as a nonselective medium for the growth of tested microorganisms (Table 2). For lactic acid bacteria (LAB), 10 g/L glucose (Sigma-Aldrich, Poznań, Poland) was added to the MH medium. The bacterial suspensions were prepared using overnight cultures. Aqueous black currant leaf extract was diluted with a molten MH medium to prepare tested concentrations (1–5 mg/mL). After solidification of the MH agar, the tested strain with the adjusted density of 10⁴ colony-forming units (cfu)/mL was spread on the medium. Then, the samples were incubated at 37 °C for 24 h. The positive control consisted of MH agar inoculated with the test bacteria without the extract, while uninoculated plates containing black currant leaf extract served as the negative control. When the visible growth inhibition was observed (judged by the naked eye), regardless of the appearance of a single colony or a thin haze, the MIC of the extract was determined.

Wójciak K.M., Ferysiuk K., Kęska P., Materska M., Chilczuk B., Trząskowska M., Kruk M., Kołożyn-Krajewska D, & Domínguez R. (2023). Reduction of Nitrite in Canned Pork through the Application of Black Currant (Ribes nigrum L.) Leaves Extract. Molecules, 28(4), 1749.

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Publication 2023

Agar Bacteria Black Currant Glucose Lactobacillales Minimum Inhibitory Concentration Plant Leaves Psychological Inhibition Strains

Extraction of Black Currant Leaf Bioactives

The plant material consisted of black currant (R. nigrum L.) leaves, which were collected in May before the flowering of the bushes. The extraction conditions were established in our previous studies [55 ,56 ,57 ]. The leaves were initially dried in a shaded, airy place and then in a dryer at 60 °C. Dry leaves were used for preparing water extract by ultrasound-assisted extraction (10 min) with hot distilled water (90 °C) at a plant-to-solvent ratio of 1:10 (m/v). The infusions were placed in an ultrasonic bath for extraction using Sonic 6D equipment (Polsonic Palczynki Sp. J., Warsaw, Poland). The ultrasound frequency was set as 40 kHz and sound intensity as 320 W/cm², temperature as 30 °C. The obtained infusions were filtered after 30 min, cooled, frozen (−18 °C), and then lyophilized. Freeze drying was carried out for 72 h using a freeze dryer (Free Zone 12 lyophilizer, Labconco Corporation, Kansas City, MO, USA) at −80 °C and 0.04 mbar. The lyophilized dry extracts were stored in airtight plastic containers, protected from light, at room temperature until analysis.

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Publication 2023

Bath Black Currant Freezing GART protein, human Light Plants Solvents Sound Ultrasonics

Canned Pork Shelf-Life Analysis

Canned meat was prepared using pork shoulder and pork dewlap (80%:20%), salt (2%), water (5%), a reduced amount of sodium(III) nitrite (50 mg/kg of meat), and lyophilized black currant leaf extract (0 for control (C)) and 50, 100, and 150 mg/kg of meat for tested batches (B50, B100, and B150, respectively). Meat was purchased from an organic farm (Zakład Mięsny Wasąg SP. J., Hedwiżyn, Poland, organic certificate no. PL-EKO-093027/18). After initial and final grinding (universal machine KU2-3E, Mesko-AGD, Skarżysko-Kamienna, Poland), the material was divided into three variants and subjected to mixing (4–5 min/variant; universal machine KU2-3E, Mesko-AGD, Poland). Then, the meat stuffing was transferred to metal cans (meat filling: 250 g) and sterilized on a vertical steam sterilizer (TYP-AS2, Poland) at 121 °C. After sterilization, the cans were cooled in water and stored (at 4 °C) for further analysis. The experimental canned pork samples were heated at 121 °C, assuming that their degree of heating was achieved as measured with the sterilization value (F ≈ 4 min) determined from the formula:

F = \int_{0}^{1} L d t

L = 10 \frac{T - T_{0}}{z}

where F is the sterilization value, L is the lethality degree, T₀ is the reference temperature (121 °C), and z is the sterilization effect factor (10 °C).
The sterilization values were calculated by determining the degree of lethality by measuring temperature every minute. The limits of integration were assumed from 90 °C during the growth phase to 90 °C during the decrease (i.e., cooling). The degree of heating was determined for the cans in their critical zone using an electric thermometer equipped with a thermoelectric sensor. After sterilization, the products were cooled in water and stored. Then, they were divided into four groups, and each group was tested (according to the analysis listed below) immediately after production (day 1), and after 60, 90, and 180 days of storage. The experiment included one-time preparation of 48 (+5 inventory) canned pork samples (12 cans from each test variant: C, B50, B100, and B150). In each study period (1, 60, 90, and 180 days) 3 cans of each variant were tested. The experiment thus planned was repeated three times at about two-week time intervals.

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Publication 2023

Black Currant Electricity Meat Metals Nitrites Plant Leaves Pork Shoulder Sodium Sodium Chloride Steam Sterilization Thermometers

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Gallic acid is a naturally occurring organic compound that can be used as a laboratory reagent. It is a white to light tan crystalline solid with the chemical formula C6H2(OH)3COOH. Gallic acid is commonly used in various analytical and research applications.

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More about "Black Currant"

Black currant (Ribes nigrum), also known as cassis, is a small, dark-berried shrub native to temperate regions of Europe and Asia.
The fruit is rich in vitamins C and E, as well as antioxidants like gallic acid, trolox, quercetin, and gallocatechin.
These beneficial compounds make black currants a popular ingredient in a variety of food and beverage products.
Cultivation and study of black currant biology is an active area of scientific research.
Researchers use specialized equipment like light-tight temperature controlled cabinets to investigate factors influencing black currant growth and yields.
Analytical techniques like HPLC with a Luna C18 column are used to profile black currant phytochemicals like the anthocyanin malvidin 3-O-galactoside.
Black currant extracts and oils are also studied for their potential health benefits.
For example, the lipase from porcine pancreas can be used to evaluate the anti-obesity and anti-diabetic effects of black currant.
PubCompare.ai can help streamline your black currant research by providing easy access to the latest protocols from literature, preprints, and patents, allowing you to compare and optimize your experimental approaches for this versatile berry crop.