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capsorubin/paprika
A hivatkozás a vágólapra kerül
Oldal 1 tól től 30 eredmények
Characterization under quasi-native conditions of the capsanthin/capsorubin synthase from Capsicum annuum L.
Csak regisztrált felhasználók fordíthatnak cikkeket
Belépés Regisztrálás
Chromoplasts are typical plastids of fruits and flowers, deriving from chloroplasts through complex processes of re-organization and recycling. Since this transition leads to the production of reactive species, chromoplasts are characteristic sites for biosynthesis and accumulation of carotenoids
Isocratic non-aqueous reversed-phase high-performance liquid chromatographic separation of capsanthin and capsorubin in red peppers (Capsicum annuum L.), paprika and oleoresin.
Csak regisztrált felhasználók fordíthatnak cikkeket
Belépés Regisztrálás
A simple, rapid high-performance liquid chromatography method has been devised in order to separate and quantify the xanthophylls capsorubin and capasanthin present in red pepper (Capsicum annuum L.) fruits and preparations made from them (paprika and oleoresin). A reversed-phase isocratic
A further analysis of the relationship between yellow ripe-fruit color and the capsanthin-capsorubin synthase gene in pepper (Capsicum sp.) indicated a new mutant variant in C. annuum and a tandem repeat structure in promoter region.
Csak regisztrált felhasználók fordíthatnak cikkeket
Belépés Regisztrálás
Mature pepper (Capsicum sp.) fruits come in a variety of colors, including red, orange, yellow, brown, and white. To better understand the genetic and regulatory relationships between the yellow fruit phenotype and the capsanthin-capsorubin synthase gene (Ccs), we examined 156 Capsicum varieties,
A comparison of the carotenoid accumulation in Capsicum varieties that show different ripening colours: deletion of the capsanthin-capsorubin synthase gene is not a prerequisite for the formation of a yellow pepper.
Csak regisztrált felhasználók fordíthatnak cikkeket
Belépés Regisztrálás
Ripe pepper (Capsicum sp.) fruits can display a range of colours from white to deep red. To understand better the regulatory mechanisms of the carotenoid biosynthetic pathways that underlie these ripening colours, Capsicum varieties that show seven different fully ripe colour types were analysed.
Carotenoid biosynthesis in vitro conversion of violaxanthin to capsorubin by a chromoplast enriched fraction of Capsicum fruits.
Csak regisztrált felhasználók fordíthatnak cikkeket
Belépés Regisztrálás
Candidate Gene Analysis Reveals That the Fruit Color Locus C1 Corresponds to PRR2 in Pepper (Capsicum frutescens).
Csak regisztrált felhasználók fordíthatnak cikkeket
Belépés Regisztrálás
The diverse fruit colors of peppers (Capsicum spp.) are due to variations in carotenoid composition and content. Mature fruit color in peppers is regulated by three independent loci, C1, C2, and Y. C2 and Y encode phytoene synthase (PSY1) and
Carotenoid accumulation in orange-pigmented Capsicum annuum fruit, regulated at multiple levels.
Csak regisztrált felhasználók fordíthatnak cikkeket
Belépés Regisztrálás
The pericarp of Capsicum fruit is a rich dietary source of carotenoids. Accumulation of these compounds may be controlled, in part, by gene transcription of biosynthetic enzymes. The carotenoid composition in a number of orange-coloured C. annuum cultivars was determined using HPLC and compared with
Proteome analysis of bell pepper (Capsicum annuum L.) chromoplasts.
Csak regisztrált felhasználók fordíthatnak cikkeket
Belépés Regisztrálás
We report a comprehensive proteome analysis of chromoplasts from bell pepper (Capsicum annuum L.). The combination of a novel strategy for database-independent detection of proteins from tandem mass spectrometry (MS/MS) data with standard database searches allowed us to identify 151 proteins with a
Structure-reactivity relationship in the oxidation of carotenoid pigments of the pepper (Capsicum annuum L.).
Csak regisztrált felhasználók fordíthatnak cikkeket
Belépés Regisztrálás
The relationship between the degradation rate and structure of each pigment of the pepper carotenoid profile was studied in mixtures of dehydrated fruit with lipid substrates of differing degrees of unsaturation and in different proportions (20 and 40%). The differences in structural nature of the
Paprika (Capsicum annuum) oleoresin extraction with supercritical carbon dioxide.
Csak regisztrált felhasználók fordíthatnak cikkeket
Belépés Regisztrálás
Paprika oleoresin was fractionated by extraction with supercritical carbon dioxide (SCF-CO(2)). Higher extraction volumes, increasing extraction pressures, and similarly, the use of cosolvents such as 1% ethanol or acetone resulted in higher pigment yields. Within the 2000-7000 psi range, total
Carotenoid composition in the fruits of red paprika (Capsicum annuum var. lycopersiciforme rubrum) during ripening; biosynthesis of carotenoids in red paprika.
Csak regisztrált felhasználók fordíthatnak cikkeket
Belépés Regisztrálás
The changes in the carotenoid pigments of the Capsicum annuum var. lycopersiciforme rubrum during maturation have been investigated quantitatively by means of a HPLC technique. In all of the chromatograms, 40 peaks were detected; 34 carotenoids were identified. The total carotenoid content of the
A chromoplast-specific protein in Capsicum annuum: characterization and expression of the corresponding gene.
Csak regisztrált felhasználók fordíthatnak cikkeket
Belépés Regisztrálás
We have isolated cDNA and genomic clones corresponding to a gene highly and specifically expressed at the late stage of fruit-ripening in bell-pepper. Antibodies raised against the expressed protein allowed determination of the cellular localization of the gene product. The encoded protein is
Effect of Capsicum carotenoids on growth and aflatoxins production by Aspergillus flavus isolated from paprika and chilli.
Csak regisztrált felhasználók fordíthatnak cikkeket
Belépés Regisztrálás
The aim of this study was to determine the effect of a carotenoid mixture (Capsantal FS-30-NT), containing capsanthin and capsorubin, on growth and aflatoxins (AF) production of AF-producing Aspergillus flavus isolates. Each isolate, previously isolated from paprika and chilli, was inoculated on
Effect of Capsicum carotenoids on growth and ochratoxin A production by chilli and paprika Aspergillus spp. isolates.
Csak regisztrált felhasználók fordíthatnak cikkeket
Belépés Regisztrálás
The aim of this study was to determine the effect of a natural carotenoid mixture (Capsantal FS-30-NT), containing capsanthin and capsorubin, on growth and mycotoxin production of ochratoxin A-producing A. ochraceus, A. westerdijkiae, and A. tubingensis isolates. One isolate of each species,
Correlations of carotenoid content and transcript abundances for fibrillin and carotenogenic enzymes in Capsicum annum fruit pericarp.
Csak regisztrált felhasználók fordíthatnak cikkeket
Belépés Regisztrálás
The fruits of Capsicum spp. are especially rich sites for carotenoid synthesis and accumulation, with cultivar-specific carotenoid accumulation profiles. Differences in chromoplast structure as well as carotenoid biosynthesis are correlated with distinct carotenoid accumulations and fruit color. In
A legteljesebb gyógynövény-adatbázis, amelyet a tudomány támogat
- Működik 55 nyelven
- A tudomány által támogatott gyógynövényes kúrák
- Gyógynövények felismerése kép alapján
- Interaktív GPS térkép - jelölje meg a gyógynövényeket a helyszínen (hamarosan)
- Olvassa el a keresésével kapcsolatos tudományos publikációkat
- Keresse meg a gyógynövényeket hatásuk szerint
- Szervezze meg érdeklődését, és naprakész legyen a hírkutatással, a klinikai vizsgálatokkal és a szabadalmakkal
Írjon be egy tünetet vagy betegséget, és olvassa el azokat a gyógynövényeket, amelyek segíthetnek, beírhat egy gyógynövényt, és megtekintheti azokat a betegségeket és tüneteket, amelyek ellen használják.
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