vitis vinifera/tyrosine

Sábháiltear an nasc chuig an gearrthaisce

AiltTrialacha cliniciúlaPaitinní

Roghnaigh cineál sórtála

15 torthaí

Phenylalanine and tyrosine levels are rate-limiting factors in production of health promoting metabolites in Vitis vinifera cv. Gamay Red cell suspension.

Ní féidir ach le húsáideoirí cláraithe ailt a aistriú

Logáil Isteach / Cláraigh

Environmental stresses such as high light intensity and temperature cause induction of the shikimate pathway, aromatic amino acids (AAA) pathways, and of pathways downstream from AAAs. The induction leads to production of specialized metabolites that protect the cells from oxidative damage. The

Changes in grapes composition during ripening of five Vitis vinifera L varieties as related to Tephritidae and Drosophilidae infestations.

Ní féidir ach le húsáideoirí cláraithe ailt a aistriú

Logáil Isteach / Cláraigh

Vitis vinifera (L) is a great economically important crop. However, huge loss in fruits due to destructive pests hinders the improvement of its performance. The study of their biochemical profile, ripening dynamics, and defense mechanisms presents a great scientific interest. In this work,

Effects of Regulated Deficit Irrigation on Amino Acid Profiles and Their Derived Volatile Compounds in Cabernet Sauvignon (Vitis vinifera L.) Grapes and Wines.

Ní féidir ach le húsáideoirí cláraithe ailt a aistriú

Logáil Isteach / Cláraigh

Amino acid contents and their derived volatile compositions in Cabernet Sauvignon grapes and wines after regulated deficit irrigation (RDI) were investigated during the 2015 and 2016 growing seasons in Yinchuan (NingXia, China). High-performance liquid chromatography (HPLC) and gas

Structural and Biochemical Characterization of Cinnamoyl-CoA Reductases.

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Logáil Isteach / Cláraigh

Cinnamoyl-coenzyme A reductase (CCR) catalyzes the reduction of hydroxycinnamoyl-coenzyme A (CoA) esters using NADPH to produce hydroxycinnamyl aldehyde precursors in lignin synthesis. The catalytic mechanism and substrate specificity of cinnamoyl-CoA reductases from sorghum (Sorghum bicolor), a

[Induction and activity changes of protein kinase in grape leaves under heat stress].

Ní féidir ach le húsáideoirí cláraithe ailt a aistriú

Logáil Isteach / Cláraigh

The type and activity of protein kinase induced and activated by heat stress were studied in leaves of "Jingxiu" grape (Vitis vinifera L. cv. Jingxiu). The results showed that a 52-kD protein kinase was evidently activated by heat stress in 10 to 60 min. Myelin basic protein (MBP) embedded in gel

Effects of simple rain-shelter cultivation on fatty acid and amino acid accumulation in 'Chardonnay' grape berries.

Ní féidir ach le húsáideoirí cláraithe ailt a aistriú

Logáil Isteach / Cláraigh

BACKGROUND Fatty acids and amino acids are the precursors of aliphatic and aromatic volatile compounds, higher alcohols and esters. They are also nutrition for yeast metabolism during fermentation. However, few reports have been concerned about the effect of viticulture practices on the accumulation

Early signaling events in grapevine cells elicited with cyclodextrins and methyl jasmonate.

Ní féidir ach le húsáideoirí cláraithe ailt a aistriú

Logáil Isteach / Cláraigh

The use of cyclic oligosaccharides like cyclodextrins (CDs), alone or combined with methyl jasmonate (MJ), as elicitors has proved very effective in stimulating the production of trans-resveratrol (trans-R) in Vitis vinifera suspension-cultured cells (SCC). Since elicitors can be used to increase

Metabolomic Study of Chardonnay Grapevines Double Stressed with Esca-Associated Fungi and Drought.

Ní féidir ach le húsáideoirí cláraithe ailt a aistriú

Logáil Isteach / Cláraigh

Esca is a complex grapevine trunk disease associated with fungal infection of the xylem. However, the inconstancy of external symptoms and the ability of esca-associated fungi to inhabit grapevines without causing apparent disease suggests that abiotic factors might be involved in the disease. Water

¹ H NMR chemometric models for classification of Czech wine type and variety

Ní féidir ach le húsáideoirí cláraithe ailt a aistriú

Logáil Isteach / Cláraigh

A set of 917 wines of Czech origin were analysed using nuclear magnetic resonance spectroscopy (NMR) with the aim of building and evaluating multivariate statistical models and machine learning methods for the classification of 6 types based on colour and residual sugar content, 13 wine grape

Using unnatural protein fusions to engineer resveratrol biosynthesis in yeast and Mammalian cells.

Ní féidir ach le húsáideoirí cláraithe ailt a aistriú

Logáil Isteach / Cláraigh

Resveratrol is a naturally occurring defense compound produced by a limited number of plants in response to stresses. Besides cardiovascular benefits, this health-promoting compound has been reported to extend life spans in yeasts, flies, worms, and fish. To biosynthesize resveratrol de novo,

De Novo Synthesis of Benzenoid Compounds by the Yeast Hanseniaspora vineae Increases the Flavor Diversity of Wines.

Ní féidir ach le húsáideoirí cláraithe ailt a aistriú

Logáil Isteach / Cláraigh

Benzyl alcohol and other benzenoid-derived metabolites of particular importance in plants confer floral and fruity flavors to wines. Among the volatile aroma components in Vitis vinifera grape varieties, benzyl alcohol is present in its free and glycosylated forms. These compounds are considered to

Plasmopara viticola effector PvRXLR131 suppresses plant immunity by targeting plant receptor-like kinase inhibitor BKI1.

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Logáil Isteach / Cláraigh

The grapevine downy mildew pathogen Plasmopara viticola secretes a set of RXLR effectors (PvRXLRs) to overcome host immunity and facilitate infection, but how these effectors function is unclear. Here, the biological function of PvRXLR131 was investigated via heterologous expression. Constitutive

De novo production of resveratrol from glucose or ethanol by engineered Saccharomyces cerevisiae.

Ní féidir ach le húsáideoirí cláraithe ailt a aistriú

Logáil Isteach / Cláraigh

Resveratrol is a natural antioxidant compound, used as food supplement and cosmetic ingredient. Microbial production of resveratrol has until now been achieved by supplementation of expensive substrates, p-coumaric acid or aromatic amino acids. Here we engineered the yeast Saccharomyces cerevisiae

Engineering of a microbial coculture of Escherichia coli strains for the biosynthesis of resveratrol.

Ní féidir ach le húsáideoirí cláraithe ailt a aistriú

Logáil Isteach / Cláraigh

BACKGROUND Resveratrol is a plant natural product with many health-protecting effects which makes it an attractive chemical both for academic studies and industrial purposes. However, the low quantities naturally produced by plants as well as the unsustainable procedures of extraction, purification

De novo resveratrol production through modular engineering of an Escherichia coli-Saccharomyces cerevisiae co-culture

Ní féidir ach le húsáideoirí cláraithe ailt a aistriú

Logáil Isteach / Cláraigh

Background: Resveratrol is a plant secondary metabolite with diverse, potential health-promoting benefits. Due to its nutraceutical merit, bioproduction of resveratrol via microbial engineering has gained increasing attention and provides

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vitis vinifera/tyrosine

Phenylalanine and tyrosine levels are rate-limiting factors in production of health promoting metabolites in Vitis vinifera cv. Gamay Red cell suspension.

Changes in grapes composition during ripening of five Vitis vinifera L varieties as related to Tephritidae and Drosophilidae infestations.

Effects of Regulated Deficit Irrigation on Amino Acid Profiles and Their Derived Volatile Compounds in Cabernet Sauvignon (Vitis vinifera L.) Grapes and Wines.

Structural and Biochemical Characterization of Cinnamoyl-CoA Reductases.

[Induction and activity changes of protein kinase in grape leaves under heat stress].

Effects of simple rain-shelter cultivation on fatty acid and amino acid accumulation in 'Chardonnay' grape berries.

Early signaling events in grapevine cells elicited with cyclodextrins and methyl jasmonate.

Metabolomic Study of Chardonnay Grapevines Double Stressed with Esca-Associated Fungi and Drought.

1 H NMR chemometric models for classification of Czech wine type and variety

Using unnatural protein fusions to engineer resveratrol biosynthesis in yeast and Mammalian cells.

De Novo Synthesis of Benzenoid Compounds by the Yeast Hanseniaspora vineae Increases the Flavor Diversity of Wines.

Plasmopara viticola effector PvRXLR131 suppresses plant immunity by targeting plant receptor-like kinase inhibitor BKI1.

De novo production of resveratrol from glucose or ethanol by engineered Saccharomyces cerevisiae.

Engineering of a microbial coculture of Escherichia coli strains for the biosynthesis of resveratrol.

De novo resveratrol production through modular engineering of an Escherichia coli-Saccharomyces cerevisiae co-culture

An bunachar luibheanna míochaine is iomláine le tacaíocht ón eolaíocht

¹ H NMR chemometric models for classification of Czech wine type and variety