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Current status, challenges, and future prospects of plant genome editing in China
Sulaiman Ahmed,Yandi Zhang,Muhammad Abdullah,Qiuxiang Ma,Hongxia Wang,Peng Zhang 한국식물생명공학회 2019 Plant biotechnology reports Vol.13 No.5
Genome editing (GE) is the most powerful tool for creating genetic variation in plants. This approach is valuable for studying the mechanism of gene function and regulation as well as to improve desirable traits using sequence-specific endonucleases. It is typically performed with diverse molecular scissors that cleave a particular gene at a defined position. The advent of sequence-specific nucleases such as ZFNs (zinc finger nucleases), TALENs (transcription activator-like effector nucleases), and CRISPR (clustered regularly interspaced short palindromic repeats), in particular, have allowed for the precise and efficient introduction of genetic variation into the genome. The newly developed CRISPR-associated protein 9 (Cas9) variants, base-editing systems, novel RNA-directed nucleases, and DNA-free CRISPR/Cas9 delivery methods offer great opportunities for plant genome engineering. China has made tremendous progress in the field of GE for crop improvement to meet the demand of growing population. Herein, we reviewed the recent progress in GE of different crops in China, highlighting advanced GE tools/methods, and also discussed the specific challenges and prospects of plant GE.
Sulaiman Al-Zuhair,Khalda Ahmed,Ashir Abdulrazak,Muftah H. El-Naas 한국공업화학회 2013 Journal of Industrial and Engineering Chemistry Vol.19 No.2
The sequential addition of the enzymes, laccase for lignin degrading, followed by xylanase for hemicelluloses hydrolysis, then cellulase for cellulose hydrolysis, was compared to the synergistic action of using the three enzymes together. It was shown that the reducing sugars yield increased from 5.6%using cellulase only to 45.6% by pretreatment with laccase and xylanase, prior to the enzymatic hydrolysis. A higher conversion of 60% was achieved by using the three enzymes together for the same incubation period. The proposed synergistic enzymes approach is a simpler and less energy intensive alternative compared to the conventional lignocelluloses pretreatment techniques.
Mohammed M. Rahman,Jahir Ahmed,Abdullah M. Asiri,Sulaiman Y. Alfaifi 한국공업화학회 2022 Journal of Industrial and Engineering Chemistry Vol.109 No.-
Herein, a novel composite material (Magnesium co-doped Tin (IV) oxide; MTO) microcube was synthesizedby a simple solution method in basic phase and successfully characterized. It has been used theFourier Transform Infrared Spectroscopy (FTIR), X-ray Photoelectron Spectroscopy (XPS), X-rayDiffraction (XRD), Field Emission Scanning Electron Microscope (FESEM), and Energy-DispersiveSpectroscopy (EDS) techniques for the characterization of MTO. The MTO microcube was used later tomodify gold-coated l-chips to detect unsafe toxin, bisphenol A (BPA) in aqueous medium. Notable sensingperformance was achieved with excellent sensitivity (1.63 mAmM1cm2), fast response time (11 s),wide linear dynamic range (LDR = 0.10 nM – 1.0 mM: R2 = 0.9997), ultra-low detection limit (2.7 ± 0.1 pMat S/N = 3) and excellent reproducibility and repeatability for the MTO/Au/l-Chip sensor. This MTO fabricatedgold-coated l-chip was further applied with appropriate quantification and determination resultsin real environmental sample analyses.
Monitoring of acrylamide carcinogen in selected heat-treated foods from Saudi Arabia
Mohammad Rizwan Khan,Zeid Abdullah ALOthman,Mu. Naushad,Ahmed Khodran Alomary,Sulaiman Mohammed Alfadul 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.4
The present study reports the outcomes of assessment on acrylamide levels in selected heat-treated foods of diverse brands and origins from Saudi Arabia. In chips, acrylamide level was detected from 28 to 954 lg/kg, sample 7 (salted) contained higher amount (954 lg/kg) whereas, sample 8 (labneh and mint) comparatively produced lower amount (28 lg/kg). Nuts and dried fruits have generated acrylamide from 2 to 93 lg/kg, salted peanut of Indian origin produced higher amount (93 lg/kg) while apricot (plain) relatively generated lower amount (2 lg/ kg). The levels of acrylamide in biscuits, pastry, cacao, chocolate, olive, cheese, corn, oat and wheat flakes, and bread were found from 26 to 234 lg/kg. Biscuits generated high concentration (234 lg/kg) while corn flakes fairly generated lower amount (26 lg/kg). The obtained results have shown a great variation of acrylamide content and reason might be due to foods type, cooking ingredients and, cooking methods, time and temperature.