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gamma aminobutyric acid/krompir
Povezava se shrani v odložišče
Stran 1 iz 16 rezultatov
Effect of exogenous γ-aminobutyric acid treatment on the enzymatic browning of fresh-cut potato during storage.
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Prijava / prijava
The aim of this study was to evaluate the effect of γ-aminobutyric acid (GABA) treatment on the enzymatic browning of fresh-cut potatoes. The browning index and activities of browning and defense-related enzymes were analyzed after 0, 1, 2, 3, 4, 5, and 6 days of storage at 4 °C. The results showed
Investigations of Nitrogen Compounds and Nitrogen Metabolism in Plants. Iii. gamma-Aminobutyric Acid in Plants, With Special Reference to the Potato Tuber and a New Procedure for Isolating Amino Acids Other Than alpha-Amino Acids.
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Effects ofSolanum glycoalkaloids on chemosensilla in the Colorado potato beetle : A mechanism of feeding deterrence?
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Prijava / prijava
Steroidal glycoalkaloids, found in species of the Solanaceae, elicit bursting activity in galeal and tarsal chemosensilla of adult Colorado potato beetles. The effect has an average latency of 6-12 sec, depending on the sensillum/alkaloid combination. A 20-sec alkaloid treatment is often suffficient
Potato (Solanum tuberosum) juice exerts an anticonvulsant effect in mice through binding to GABA receptors.
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Naturally occurring benzodiazepines have been identified in regular food such as wheat and potato, but there is still no evidence that potato extracts can affect CNS responses in vivo. Here we found that undiluted potato juice and potato juice diluted with saline 1 : 2 administered 10 min
Effect of antioxidant activity and functional properties of Chingshey purple sweet potato fermented milk by Lactobacillus acidophilus, L. delbrueckii subsp. lactis, and L. gasseri strains.
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In this study, individual selected lactic acid bacteria strains Lactobacillus acidophilus (LA), L. delbrueckii subsp. lactis (LDL), and L. gasseri (LGA) were grown in Chingshey purple sweet potato (CPSP) substrate/media. CPSP is rich in anthocyanin, which possesses antioxidant activity and in vitro
Nitric oxide-mediated stress imprint in potato as an effect of exposure to a priming agent.
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We investigated how potato exposed to a chemical agent could activate nitric oxide (NO)-dependent events facilitating more potent defense responses to a subsequent pathogen attack. Obtained data revealed that all applied inducers, i.e., β-aminobutyric acid (BABA), γ-aminobutyric acid (GABA),
Leucobacter tardus sp. nov., isolated from the phyllosphere of Solanum tuberosum L.
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In the course of studying the composition of the microbial community in the phyllosphere of potato plants, a Gram-positive bacterium, strain K 70/01(T), was isolated. On the basis of 16S rRNA gene sequence analysis, it was shown that the investigated isolate represents a novel species in the genus
Suppression of TLR-4-related inflammatory pathway and anti-fibrosis effects of probiotic-fermented purple sweet potato yogurt in hearts of spontaneously hypertensive rats.
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Inflammation plays an important role in triggering fibrosis of cardiovascular disease and hypertension. Gamma-aminobutyric acid (GABA) has hypotensive effect; GABA concentration could be enhanced in milk fermented with lactic acid bacteria (LAB). This study evaluated the effect of
In situ quantitative 1H nuclear magnetic resonance spectroscopy discriminates between raw and steam cooked potato strips based on their metabolites.
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A direct quantitative proton nuclear magnetic resonance spectroscopy method was developed for the measurement of saccharides, organic acids and amino acids in potato (Solanum tuberosum L.) tuber filaments, a complex gel-like food matrix. The method requires minimal sample preparation. It is thus a
The proteome response of potato leaves to priming agents and S-nitrosoglutathione.
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The primed mobilization for more potent defense responses to subsequent stress has been shown for many plant species, but there is a growing need to identify reliable molecular markers for this unique phenomenon. In the present study a proteomic approach was used to screen similarities in protein
Determination of gamma-aminobutyric acid in food matrices by isotope dilution hydrophilic interaction chromatography coupled to mass spectrometry.
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The estimation of the dietary intake of gamma-aminobutyric acid (GABA) is dependent upon the knowledge of its concentration values in food matrices. To this end, an isotope dilution liquid chromatography-mass spectrometry method has been developed employing the hydrophilic interaction chromatography
An efficient process for co-production of γ-aminobutyric acid and probiotic Bacillus subtilis cells.
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This study was to establish an integrated process for the co-production of γ-aminobutyric acid (GABA) and live probiotics. Six probiotic bacteria were screened and Bacillus subtilis ATCC 6051 showed the highest GABA-producing capacity. The optimal temperature and initial pH value for GABA
Inhibition of cardiac hypertrophy by probiotic-fermented purple sweet potato yogurt in spontaneously hypertensive rat hearts.
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Cardiovascular hypertrophy is a common feature of hypertension and an important risk factor for heart damage. The regression of cardiovascular hypertrophy is currently considered an important therapeutic target in reducing the omplications of hypertension. The aim of this study was to investigate
Metabolic profiling of transgenic potato tubers expressing Arabidopsis dehydration response element-binding protein 1A (DREB1A).
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Untargeted metabolome analyses play a critical role in understanding possible metabolic fluctuations of crops under varying environmental conditions. This study reports metabolic profiles of transgenic potato tubers expressing the Arabidopsis DREB1A transcription factor gene, which induces
Probiotic-fermented purple sweet potato yogurt activates compensatory IGF‑IR/PI3K/Akt survival pathways and attenuates cardiac apoptosis in the hearts of spontaneously hypertensive rats.
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Apoptosis is recognized as a predictor of adverse outcomes in subjects with cardiac diseases. The aim of this study was to explore the effects of probiotic-fermented purple sweet potato yogurt (PSPY) with high γ-aminobutyric acid (GABA) content on cardiac apoptosis in spontaneously hypertensive rat
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