The Peptide AmPep1 Derived from Amaranth Recognizes the Replication Hairpin of TYLCV Disturbing Its Replication Process in Host Plants

Tomato yellow leaf curl virus: Characteristics, influence, and regulation mechanism

Tomato yellow leaf curl virus (TYLCV), a DNA virus belonging to the genus Begomovirus, significantly impedes the growth and development of numerous host plants, including tomatoes and peppers. Due to its rapid mutation rate and frequent recombination events, achieving complete control of TYLCV proves exceptionally challenging. Consequently, identifying resistance mechanisms become crucial for safeguarding host plants from TYLCV-induced damage. This review article delves into the global distribution, dispersal patterns, and defining characteristics of TYLCV. Moreover, the intricate interplay between TYLCV and various influencing factors, such as insect vectors, susceptible host plants, and abiotic stresses, plays a pivotal role in plant-TYLCV interactions. The review offers an updated perspective on recent investigations focused on plant response mechanisms to TYLCV infection, including the intricate relationship between TYLCV, whiteflies, and regulatory factors. This comprehensive analysis aims to establish a foundation for future research endeavors exploring the molecular mechanisms underlying TYLCV infection and the development of plant resistance through breeding programs.

Amaranth proteins and peptides: Biological properties and food uses

Amaranthus grains have attracted great attention due to its attractive health benefits. The grains have processing properties (e.g., starch related properties) similar to those of common cereals. Amaranth grains are gluten free and protein is a significant component of these grains. Proteins of the grains have been used in various food applications such as formulations of edible films and emulsions for controlled release of bioactive compounds. The proteins have been hydrolyzed using different enzymes to produce peptides and hydrolysates, which showed a range of biological functions including anti-hypertensive and antioxidant activities among others. They have been formulated into staple foods including breads and pastas for improved nutritional quality. This review summarizes the recent advances of the last 5 years in understanding the biological functions and food applications of proteins, protein hydrolysates and peptides from the grains of different Amaranthus species. Limitations in the studies summarized are critically discussed with an aim to improve the efficiency in amaranth grain protein and peptide research.