Ganoderma Capsule (Reishi Capsule/Lingzhi
capsule) is made of USDA certified organic Ganoderma Lucidum spore powder. The
Ganoderma used for this product is 100% organic and comes from our self-built
Ganoderma farm, which has acquired 4 organic certificates from China, Japan,
the US and the EU. During the cultivation process, not any pesticide,
herbicide, or chemical fertilizer was used at all. The capsule shell we used is
called Vcap vegetable capsule shell which is made of 100% plant fiber and is
more stable and safer compared to regular gelatin capsule. GANOHERB guarantees
that all of our product do not contain any additive, hormone, or chemically
synthesized matter.
The Ganoderma spore powder inside the capsule
is rich in Ganoderma Lucidum polysaccharides and triterpenes, which help
enhance overall immunity, preventing
diseases and infections. In order to make the nutrients inside can be easily
absorbed by human body and prevent oxidation at the same time, we use a
patented technology called low temperature physical shell-breaking technology
to break the cell wall of the spore powder. The wall-broken rate can reach as
high as 99.5%.
Ganoderma Capsule Ganoderma Capsule,Reishi Capsule,Reishi Mushroom Capsule,Ganoderma Lucidum Capsule,Herbal Capsule,Lingzhi Capsule Ganoherb International Inc. , http://www.ganoherb.us
Genetically engineered wine quality
At present, most of the wine proteins have been confirmed as PR proteins. During the growing season, these proteins are expressed in a development-dependent and inducible manner in the leaves and berries of vines, and it is believed that the expression of these proteins in leaves and fruits plays a role in anti-fungal and other stress conditions. Because of their natural resistance to proteolysis and wine-specific low pH conditions, wine brewing can also be viewed as a strategy for purifying grape PR proteins. The inevitable accumulation of these proteins in wine is a technical annoyance because they have a negative effect on the purity and stability of the wine. Genetic modification of grape varieties to reduce the expression of PR protein will increase the stability of wine, but it will increase the susceptibility of the plant itself to fungi, and the current research trend is indeed in the opposite direction. Increasing the amount of these proteins in the plant increases the plant's ability to fight the disease—a trend that is also likely to raise some issues regarding protein instability in remodeling grape varieties. Grapes should be the fruit with the highest economic value in the world, reflecting its important role in the production of wines, fruit juices, table fruits, raisins and many organic compounds. Vitis.vinifera is one of the most important cultivars because it is the best quality in wine making. However, V. vinifera showed susceptibility to various diseases. Fungal infections are a major problem facing the grape growing industry worldwide (Table 1). The fungal pathogens that are most threatening to viticulture are powdery mildew and downy mildew, which were introduced to Europe by wild Vitis from the Americas in the 19th century. In general, fungal infections result in reduced yields of grapes and reduced berry and wine quality by reducing the vitality of the plants and the low reproductive power of the infected berry. The control of these diseases is generally achieved through extensive use of fungal agents. The economic costs of this approach and its negative impact on the environment have led people to consider other alternative strategies, including strengthening the host's resistance mechanism. Pathogenesis-related protein PR proteins are a type of typical acidic protein with low molecular weight and high resistance to proteolysis and low pH. They include 14 structurally and functionally unrelated protein families, some of which have been detected in grapevines (see Table 2). Several members of these families exhibit activity that can disrupt the structure of the parasite, and therefore have antifungal effects in biochemical assays in vitro, suggesting that these proteins may play a role in plant defense mechanisms. Such proteins include PR-5 (orange and reverse osmotic analogs), PR-2 (p-1,3-glucanase), PR-3 and PR-4 proteins (chitinases). The latter is an enzyme that catalyzes the hydrolysis of 3-1,3-glucan and chitin, respectively. 3-1,3-glucan and chitin are cell wall components of most higher fungi. There have been reports of induced expression of PR proteins in grapes and their accumulation during the grape growing season. This phenomenon occurs in a healthy, berry-like manner in a development-dependent manner and is a normal phenomenon in the fruit maturation process. The maturation of grapes clearly induces the expression of these genes. During the maturation of grapes, the expression of the gene encoding the PR protein was significantly increased. After maturation, the total amount of protein was significantly increased by each berry and each gram of pulp (fresh weight), but only a few of the large amounts of protein were synthesized during maturation. The two most soluble proteins that accumulate in mature grapes are chitinases and mimics. Half of the soluble proteins in mature grapes reported are chitinases. PR protein expression can also be induced in leaves and unripe fruits, and is a type of induced defense response under classical PR gene gene induction (trauma, chemical stimulation, fungal infection, and anaerobic stress). In conclusion, these processes regulate the expression level and ratio of PR proteins in grapes and appear to depend on factors such as cultivation personnel, geography, climate, and agricultural practices. Therefore, the actual form of protein present in mature grapes is related to precise environmental conditions and pathological conditions during plant growth. There is inconsistency in the accumulation of proteins in mature grapes, and recent studies have shown that dominant environmental conditions during plant growth will determine the major polypeptide species accumulated in mature fruits. The PR protein wine in wine, like many other natural foods, contains a variety of nutrients - the most important of which is protein. These polymers do not make a significant contribution to the nutritional value of wine, because their content in wine is really minimal, and their values ​​fluctuate about 15 to 230 mg per liter. However, they have important technical and economic significance because they greatly affect the clarity and stability of wine. Protein instability in white wine is the most important non-microbial disruption factor in alcoholic beverages. The coagulation of proteins in wine forms unfavorable storage conditions, leading to their polymerization. These denatured proteins then settle to form amorphous precipitates or sediments; or flocculation produces a suspended, unpleasant gummy mist in the bottled wine, which reduces the economic value of the wine and is not conducive to sale. Transparency is another key factor that influences the quality of wine, because it is related to the first impression of wine on the consumer that a wine with a colloidal mist or a misty precipitate will be rejected irrespective of its actual taste. How delicious it is. Therefore, it is crucial to ensure that the wine is stable and clear regardless of the storage conditions. Although most of the proteins in wine have great diversity, they are all structurally related and defined as PR proteins regardless of the diversity of grape varieties, regions, years, and brewing conditions. A more detailed study shows that the main colloidal haze-forming proteins are chitinase (PR-3 family) and quasi-sweetatin (PR-5 family), in addition to colloidal haze forming protein components A small 13-kDa protein belongs to the PR-4 family. Another study showed that wine contains a large number (tens or even hundreds) of different types of peptides, most of which have similar molecular mass but differ in charge levels. Structural similarity can be observed in most of the wine's peptides, suggesting that there is likely to be homology between the PR proteins, particularly between the reverse osmosis protein and the miraculin-like protein. All cultivars of the grape can synthesize a set of PR proteins, which are the same as those involved in the formation of a colloidal mist in wine. These wine proteins are derived from wine pulp and are preserved in the brewing process due to their natural ability to resist proteolysis and acidic pH values. For these reasons, the winemaking process can be viewed as a "purification strategy" for PR proteins. Most of the other proteins in the grapes either precipitate in grape juice or are degraded during proteolysis. The paradox is that the PR protein in grapes is a very stable protein in the short- and medium-term state (grape juice and winemaking process), but it becomes unstable under long-term conditions (wine). Therefore, the inevitable accumulation of PR protein in wine has become a technical challenge and it is difficult to overcome. Bentonite optimization (after the formation of fine precipitates or precipitates of partially soluble proteins in those wines, the fine addition of an adsorbent compound) is commonly used in wine processing and removal of the wine may result in gelatinous Clarifying method of mist protein. As a cation exchanger, bentonite does not specifically act on the protein, which also leads to the loss of aromatic and flavor compounds that form the wine, which also prompted researchers to constantly look for better alternatives. However, the development of methodological alternatives that can specifically remove proteins from wine is constrained by several factors. The enzymatic degradation of proteins in wine into small peptides or the amino acids that make up them is considered to be an alternative to bentonite purification. Indeed, the total amount of juice and wine protein treated with commercial proteolytic enzymes is reduced at temperatures above 35°C. Unfortunately, under normal conditions of wine and alcohol storage, colloidal haze forming proteins contained in grape juice and wine show high resistance to grape or yeast-derived proteases and other non-vine-derived proteolytic enzymes. Sex. Preparation of commercial proteolytic enzymes is activated by heterologous proteins (eg bovine serum albumin) and added to fruit juices and wines in the brewed state, indicating that there is a lack of enzymes in wine that protect proteins in wine from hydrolysis. Inhibitors or other compounds. In addition, the significant resistance of wine proteins to proteolytic enzymes during the production process is not affected by the presence or absence of other components in the wine, indicating that this resistance is an intrinsic property of these protein molecules. However, proteolysis was detected in fruit juice and wine at temperatures above 35°C, or at alkaline pH, or after treatment with ethanol (50% v/v) sedimentation, suggesting that this protein is hydrolyzed Resistance comes from the natural conformation of the PR protein. Considering that PR proteins in other plants are also known to be proteolytically resistant, this phenomenon is also expected. The use of specific, immobilized antibodies to remove PR proteins has to take into account the low pH characteristics of the wine itself and is not suitable for the binding of immune antigen antibodies. Indeed, the conformation of immunoglobulins reversibly changes at pH 2.5 to 3.0, and thus hinders their binding to antigens. Other available methods also have undesirable effects. Ultrafiltration technology can remove most proteins, but it also results in the loss of important functional compounds in the formation of flavor, aroma, and color. Protein residues can stay in the filter, resulting in high cost of regeneration. Fixed grape proanthocyanidins form protein-stable wines by combining proteins in wine. However, its use is limited because the ability to bind proteins is significantly reduced after a small amount of recycling. Instant pasteurization, used to kill spoilage microorganisms prior to injection into the container, has an important decisive effect on the quality of the wine. Thus the lack of appropriate methods for specific removal of proteins in wine prompted researchers to look for other alternative strategies. Genetically engineered V. vinifera mutants of wild vines are characteristically sensitive to fungal infections. Although the degree of susceptibility varies among different cultivars, they may also be affected by weather conditions and other factors that may affect PR protein synthesis. And the accumulation of factors, as well as other natural defense mechanisms. Therefore, the wines brewed by these grapes contain different amounts of PR proteins, which in turn show different trends in the formation of colloidal mists. Fungicides can successfully control grapes infected with fungal diseases. However, the widespread use of fungicides brings high economic costs and damaging consequences to the environment. Transgenic techniques involve the use of genes expressed in other plant genomes that encode exogenous genes with antifungal activity. This technology has been successfully applied in grapes. The most promising candidates for gene transfer technology include genes encoding chitinase or (3-1,3-glucanase). The first report on the antifungal resistance of grapes was the transfer of a chitinase (a chitinase) from Trichoderma to a mutant of V. vinifera. In succession, grape rhizome 41B is regulated using a pathogen-inducible promoter sequence (clone from alfalfa), and the stilbene synthase gene (clone from grape) is used as a means to increase plant resistance to fungal diseases. , especially for Botrytis cinerea and Eutruspa lata. At present, a rice chitinase gene is transformed into somatic embryos of grapes through Agrobacterium infection. Some of the transformants showed increased resistance to powdery mildew caused by Unicaliru.necator. With regard to the trend of increasing the ability of plants to resist infection by fungal infections by overexpressing PR proteins, there is inevitably a serious drawback. It is difficult to deny that genetically modified grapes will cause problems related to protein instability in winemaking due to the overexpression of PR proteins. Currently, they can only compromise on the quality of wine. At present, the application of molecular biology is rapidly developing, and problems associated with the haze of wine can be overcome by genetically modifying the pattern of gene expression in grapes. Therefore, reducing the expression of the gene encoding the PR protein is likely to reduce or even eradicate the problems associated with protein instability in wine. However, in view of the role of the PR protein in physiology, the modified grape that is low expressing PR protein must have a reduced ability to resist infection by fungal pathogenic microorganisms. In other words, the current technology allows us to make grapes that are resistant to fungal infections and to obtain higher grape yields, but will face greater problems with instability in wine making; or make grapes that are more sensitive to fungal infections, or The higher density of chemical fungicides used to produce more stable wines. Solutions for stabilizing wines include the development of strategies to reduce PR protein accumulation without sacrificing the plant's natural resistance and yield, and are currently dependent on finesse between winery practice, winemaking research, and fungicide applications. balance. Cultivation practices and crop bioclimatology (such as pruning practices) can also develop alternative disease control methods. Correctly removing the base of the foliage after flowering, positioning of buds and erection of scaffolds, and pruning and pruning of grape vines are known methods to reduce fungal infections, and can also be used to improve the microflora of plants. The climate improves fruit formation. Post-harvest processing and brewing conditions also have an important decisive influence on the PR protein concentration. For example, mechanical harvesting and prolonged transport of damaged grape fruits can result in higher levels of PR protein in finished juices and wines, since these proteins have been found to be derived more from the release of proteins from the epidermis than the increased protein. synthesis. This processing process results in twice the amount of bentonite removed by hand from picking and transporting the same grapes. Disease control is usually achieved through the extensive use of fungicides. However, in many parts of the world, multiple use of fungicides to control fungal pathogenic organisms during the growing season has led to the development of drug-resistant fungal populations, limiting the use of sprays to control disease. In addition, the increasing costs, the impact on the environment and the public’s concern about the use of pesticides in food and beverage raw crops have prompted us to look for alternative ways to control other diseases. Unlike traditional chemical control or traditional pest and disease control, the former's main goal is to eradicate pests and diseases. The purpose of integrated pests or disease management is to maintain the balance of the population below the tolerance threshold, only if the population density exceeds a certain Only when the threshold of behavior is intervened. Similarly, grapes have individual resistance (obtained in a development-dependent manner, generally constitutive rather than inducible), and rapidly acquire resistance to fungi after fruit formation, and also mark sexual reproduction. The beginning of the grape development stage, so refocusing on the disease monitoring of the fruit during the high sensitivity period will significantly increase the efficiency of the use of the fungicide. The technical difficulties of specifically removing proteins from wine require us to seek new methods. Examples of controlled substitution methods are as follows: 1. Look for an exogenous enzyme or enzyme that can hydrolyze PR proteins in grapes. In this area, it has been reported that B. cinerea-infected berry fruit juice of V. vinifera shows low protein levels because of the ability of certain proteins in this fungus to express proteolytic enzymes. 2. Fine adjustments during processing of winemaking can lead to the denaturation of PR proteins, making these molecules sensitive to protease activity. For example, it has been reported that heating briefly to 90C does not negatively affect the organoleptic characteristics of white wine. 3. The use of yeast-derived mannoproteins and other glucose proteins, named anti-turbidity factors (colloidal haze protection factor, HPF), shows activity against turbidity, not by preventing the accumulation of proteins in wine, but by By reducing the size of the turbid particles, it can be barely observed with the naked eye. 4. Expression of exogenous proteins with antifungal properties in grapevines, but must be sensitive to low pH or proteolytic enzymes at the same time. 5. Look for other defense mechanisms that play a role in antifungal activity in addition to PR proteins in grapes (for example, overexpression of phytoalexins, etc.). In addition to PR proteins, phytoalexin defense mechanisms, such as stilbene, are other major defensive mechanisms that are often observed. Its production is regulated by a key enzyme, stilbene synthase, which produces the major phytoalexin biphenol in grapes. Diphenols are then metabolized to other major antitoxins in grapes. Resveratrol plays an important role in antifungal invasion and has outstanding biological effects on human health. When dealing with a variety of fungal infections, UV irradiation or chemical reagents, it selectively accumulates in the leaves and cortex of the grapes, maintaining a certain concentration in the wine according to the process of viticulture and winemaking. At physiological concentrations, it has significant non-specific anti-fungal properties and can increase the resistance of grape plants to B. cinerea, Plasmopara viticola and Phomopsis viticola. Due to its antioxidant properties, resveratrol facilitates the preservation of wine. This phytoalexin can be considered as a natural fungicide with potential for endogenous enhancement and exogenous application. At present, most of the attention is focused on genetically modified stilbene synthase genes in grapes, increasing the resistance of plants to pathogenic microorganisms and increasing the nutritional value of foods. A reporter gene has been recombined with a fungal-inducible promoter (a promoter of alfalfa PR-10) and a resistance gene (VST 1, a gene of stilbene synthase 1), which is introduced into the 41B rootstock genome (( V. vinifera cv, Chasselas X, V.berlandieri) Some transgenic leaves, after infecting B. cinerea, accumulated 5 to 100 times more resveratrol than the control and showed milder symptoms. Detoxification genes are expressed in grapes.Eutypine is a toxin produced by the grapevine head blight fungus, an important virulence factor that triggers the symptoms associated with branch blight. The gene named Vr-ERE has been cloned into vigna.radiata, which can Encoding a NADPH-dependent acetaldehyde reductase has a high affinity for etypine, which can be reduced to etypinol. Because etypinol is not toxic to grape tissue, this detoxification mechanism is likely to play a role in defense. Overexpression of Vr in grape rhizomes -ERE gene can increase the ability of plants to resist virus.In fact, the growth and development of transgenic plants are not affected by the presence or absence of toxins, and for those without genetic modification Plants are highly inhibited by toxins 7. The development of new fungicides or other natural compounds or even microorganisms must be environmentally-friendly, for example endogenous polygalacturonase 1 A glycoprotein derived from B. cinerea is shown to activate defensive responses in grapes. Similarly, there is great potential for the use of bacteria as alternative fungicides in the monitoring of plant diseases. Beneficial bacteria, such as the plant-root-promoting bacteria (PGRR), can mediate a series of broad-spectrum diseases that produce systemic resistance to viruses, bacteria, fungi, and even herbivore pests. Oxygen pressure-resistant endosymbiotic bacteria, PsJN strains in Pseudomonas non-fluorescens, are used to promote growth, benefit development, and mediate the resistance of grapes to B. cinerea. In the coming years, the world Researchers will focus on the two major issues currently encountered in grape production and winemaking: controlling the damage of fungi on grape leaves and berries, and reducing White matter poses the risk of glial haze in wine.The existing solutions are not comprehensive, and the search for and development of alternative methods is becoming increasingly urgent.From a theoretical point of view, both problems can be achieved through genetically modified grapes. However, the direct application of these technologies will lead to a dilemma for biotechnology, in other words, the ability to over-express PR proteins to increase the resistance of vines to fungal pathogens will be accompanied by the risk of turbidity in the wine, in turn through inhibition. Expression in Grapes The attempt to remove PR proteins from wine has increased the susceptibility of plants to parasites.