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Seite 1 von 22 Ergebnisse
[delta]1-Pyrroline-5-Carboxylate Dehydrogenase from Cultured Cells of Potato (Purification and Properties).
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[delta]1-Pyrroline-5-carboxylate (P5C) dehydrogenase (EC 1.5.1.12), the second enzyme in the proline catabolic pathway and a catalyst for the oxidation of P5C to glutamate, was purified from cultured potato (Solanum tuberosum L. var Desiree) cells. Homogeneous enzyme preparations were obtained by a
Knocking down a putative Δ(1) -pyrroline-5-carboxylate dehydrogenase gene by RNA interference inhibits flight and causes adult lethality in the Colorado potato beetle Leptinotarsa decemlineata (Say).
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BACKGROUND
Leptinotarsa decemlineata is an able disperser by flight. Novel control strategies must be explored to control the damage and inhibit the dispersal efficiently. Proline is a major energy substrate during flight. Δ-Pyrroline-5-carboxylate dehydrogenase (P5CDh) catalyses the second step of
A putative Δ1-pyrroline-5-carboxylate synthetase involved in the biosynthesis of proline and arginine in Leptinotarsa decemlineata.
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Delta 1-pyrroline-5-carboxylate synthetase (P5CS) catalyzes the conversion of glutamate (Glu) to Glu semialdehyde (GSA). GSA spontaneously cyclizes to form P5C. P5C is then reduced to proline (Pro) or is converted to ornithine, the intermediate for arginine (Arg) biosynthesis. In the present study,
Effect of cysteine and cystine addition on sensory profile and potent odorants of extruded potato snacks.
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Aromas generated in extruded potato snacks without and with addition of 0.25, 0.5, and 1% (w/w) of flavor precursors, cysteine and cystine, were compared and evaluated by descriptive sensory profiling. The results showed that high addition of cysteine (0.5 and 1%) resulted in the formation of
Identification of potent odorants formed during the preparation of extruded potato snacks.
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Extrusion cooking processing followed by air-drying has been applied to obtain low-fat potato snacks. Optimal parameters were developed for a dough recipe. Dough contained apart from potato granules 7% of canola oil, 1% of salt, 1% of baking powder, 5% of maltodextrin, and 15% of wheat flour. After
Effect of salt stress on growth, Na+ accumulation and proline metabolism in potato (Solanum tuberosum) cultivars.
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Potato (Solanum tuberosum) is a major crop world-wide and the productivity of currently used cultivars is strongly reduced at high soil salt levels. We compared the response of six potato cultivars to increased root NaCl concentrations. Cuttings were grown hydroponically and treated with 0 mM, 60 mM
Prediction and verification of microRNAs related to proline accumulation under drought stress in potato.
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Proline is an important osmotic adjusting material greatly accumulated under drought stress and can help plant to adapt to osmotic stress. MicroRNAs (miRNAs) are small, endogenous RNAs that play important regulatory roles in plant development and stress response by negatively affecting gene
Ectopic expression of dehydration responsive element binding proteins (StDREB2) confers higher tolerance to salt stress in potato.
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Dehydration responsive element binding proteins (DREB) are members of a larger family of transcription factors, many of which have been reported to contribute to plant responses to abiotic stresses in several species. While, little is known about their role in potato (Solanum tuberosum). This report
Overexpression of StDREB1 transcription factor increases tolerance to salt in transgenic potato plants.
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It has been established that drought-responsive element binding (DREB) proteins correspond to transcription factors which play important regulatory roles in plant response to abiotic and biotic stresses. In this study, a novel cDNA encoding DREB transcription factor, designated StDREB1, was isolated
Feedback activation of ferrous 5-lipoxygenase during leukotriene synthesis by coexisting linoleic acid.
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Ferrous lipoxygenases seem to be activated through a feedback control mechanism via FA hydroperoxides generated from PUFAs by partially existing ferric lipoxygenases. However, during leukotriene synthesis, feedback activation of ferrous 5-lipoxygenase in the presence of arachidonic acid (AA) was not
Characterization of the Key Aroma Constituents in Fry Breads by Means of the Sensomics Concept
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The key aroma constituents in the volatile fractions isolated FROM two differently processed fry breads by solvent-assisted flavor evaporation were characterized by an aroma extract dilution analysis (AEDA). Twenty-two compounds were identified with flavor dilution (FD) factor ranges of 2-516. Among
Aroma-active components of nonfat dry milk.
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Application of aroma extract dilution analysis (AEDA) on the volatile components of low-, medium-, and high-heat-treated nonfat dry milks (NDM) revealed aroma-active compounds in the log(3) flavor dilution (log(3) FD) factor range of 1 to 6. The following compounds contributed the highest log(3) FD
Aroma components of cooked tail meat of American lobster (Homarus americanus).
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Key aroma components of cooked tail meat of American lobster (Homarus americanus) were studied by gas chromatography-olfactometry (GCO) techniques. Components of low and intermediate volatility were evaluated by aroma extract dilution analysis of solvent extracts prepared by direct solvent
Hypersensitivity of an Arabidopsis sugar signaling mutant toward exogenous proline application.
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In transgenic Arabidopsis a patatin class I promoter from potato is regulated by sugars and proline (Pro), thus integrating signals derived from carbon and nitrogen metabolism. In both cases a signaling cascade involving protein phosphatases is involved in induction. Other endogenous genes are also
Studies on the key odorants formed by roasting of wild mango seeds (Irvingia gabonensis).
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Application of the aroma extract dilution analysis on a concentrate of volatiles obtained by solvent extraction and high vacuum distillation from roasted seeds (180 degrees C; 15 min) of wild mango (Irvingia gabonensis) revealed 32 odor-active compounds with flavor dilution (FD) factors ranging from
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