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gamma glutamyl peptide/fokhagyma
A hivatkozás a vágólapra kerül
11 eredmények
Changes in contents of gamma-glutamyl peptides and fructan during growth of Allium sativum.
Csak regisztrált felhasználók fordíthatnak cikkeket
Belépés Regisztrálás
Determination of gamma-glutamyl peptides, alliin, and fructan during growth of Allium sativum L. was carried out by HPLC. The contents of gamma-glutamyl peptides and alliin in garlic bulbs remarkably increased during one month before the garlic leaves withered.
Cloning and expression of γ-glutamyl transpeptidase and its relationship to greening in crushed garlic (Allium sativum) cloves.
Csak regisztrált felhasználók fordíthatnak cikkeket
Belépés Regisztrálás
BACKGROUND
Garlic greening occurs when garlic cloves are stored at low temperature, increasing 1-propenyl cysteine sulfoxide, which is induced by γ-glutamyl transpeptidase (GGT) activity. Although the metabolism of the γ-glutamyl peptide is important for the biosynthesis of green pigments in crushed
Changes in organosulfur compounds in garlic cloves during storage.
Csak regisztrált felhasználók fordíthatnak cikkeket
Belépés Regisztrálás
We determined the changes in the contents of three gamma-glutamyl peptides and four sulfoxides in garlic cloves during storage at -3, 4, and 23 degrees C for 150 days using a validated high-performance liquid chromatography method that we reported recently. When garlic was stored at 4 degrees C for
UPLC/ESI-MS/MS analysis of compositional changes for organosulfur compounds in garlic (Allium sativum L.) during fermentation.
Csak regisztrált felhasználók fordíthatnak cikkeket
Belépés Regisztrálás
In this study, we used liquid chromatography coupled to ion trap mass spectrometry (MS) for the quantification of 11 organosulfur compounds and analysis of their compositional changes in garlic during fermentation using 3 different microbe strains. The calibration curves of all 11 analytes exhibited
Effect of genetic characteristics and environmental factors on organosulfur compounds in garlic ( Allium sativum L.) grown in Andalusia, Spain.
Csak regisztrált felhasználók fordíthatnak cikkeket
Belépés Regisztrálás
The content of organosulfur compounds was determined in selected garlic cultivars grown at four locations in Andalusia, Spain. The organosulfur compounds studied were three γ-glutamyl peptides, namely, γ-l-glutamyl-S-(2-propenyl)-l-cysteine (GSAC), γ-l-glutamyl-S-(trans-1-propenyl)-l-cysteine
Determination of seven organosulfur compounds in garlic by high-performance liquid chromatography.
Csak regisztrált felhasználók fordíthatnak cikkeket
Belépés Regisztrálás
The properties of garlic (Allium sativum L.) are attributed to organosulfur compounds. Although these compounds change during cultivation and storage, there is no report of their simultaneous analysis. Here, a newly developed analytical method with a rapid and simple sample preparation to determine
Effect of processing and storage time on the contents of organosulfur compounds in pickled blanched garlic.
Csak regisztrált felhasználók fordíthatnak cikkeket
Belépés Regisztrálás
The influence of processing, with and without fermentation, on the contents of organosulfur compounds, namely, γ-glutamyl peptides, S-alk(en)yl-L-cysteine sulfoxides (ACSOs), and S-allyl-L-cysteine (SAC), in pickled blanched garlic was evaluated. For each processing type, the effect of the
Synthesis of the flavour precursor, alliin, in garlic tissue cultures.
Csak regisztrált felhasználók fordíthatnak cikkeket
Belépés Regisztrálás
The path of synthesis of alkyl cysteine sulphoxides, or flavour precursors, in the Alliums is still speculative. There are two proposed routes for alliin biosynthesis, one is from serine and allyl thiol while the other is from glutathione and an allyl source via gamma glutamyl peptides. The routes
Structural analysis and taste evaluation of γ-glutamyl peptides comprising sulfur-containing amino acids.
Csak regisztrált felhasználók fordíthatnak cikkeket
Belépés Regisztrálás
The structures, flavor-modifying effects, and CaSR activities of γ-glutamyl peptides comprising sulfur-containing amino acids were investigated. The chemical structures, including the linkage mode of the N-terminal glutamic acid, of γ-L-glutamyl-S-(2-propenyl)-L-cysteine
Comparative studies of bioactive organosulphur compounds and antioxidant activities in garlic (Allium sativum L.), elephant garlic (Allium ampeloprasum L.) and onion (Allium cepa L.).
Csak regisztrált felhasználók fordíthatnak cikkeket
Belépés Regisztrálás
We evaluated organosulphur compounds in Allium vegetables, including garlic, elephant garlic and onion, using high-performance liquid chromatography. Among organosulphur compounds, elephant garlic had considerable γ-glutamyl peptides, and garlic had the highest alliin content. Onion had low level of
HPLC analysis of allicin and other thiosulfinates in garlic clove homogenates.
Csak regisztrált felhasználók fordíthatnak cikkeket
Belépés Regisztrálás
Reversed-phase high Performance liquid chromatography (C18-HPLC) was used to separate and quantitate all the detectable alkyl and alkenyl thiosulfinates, including configurational isomers, of garlic homogenates. Pure thiosulfinates were synthesized or isolated and identified by (1)H-NMR, and their
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.
* Minden információ publikált tudományos kutatáson alapul
