...
  • 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Journal of Agricultural and Food Chemistry >β-GIucosidase Involvement in the Formation and Transformation of Oleuropein during the Growth and Development of Olive Fruits (Olea europaea L cv. Arbequina) Grown under Different Farming Practices
【24h】

β-GIucosidase Involvement in the Formation and Transformation of Oleuropein during the Growth and Development of Olive Fruits (Olea europaea L cv. Arbequina) Grown under Different Farming Practices

机译：不同耕作方式下橄榄果实生长发育过程中β-糖苷酶参与油橄榄苦苷的形成和转化

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

The present study investigates oleuropein metabolism, as well as the involvement of β-glucosidase during the growth, development, and ripening of olive fruit. The results show that in olive fruit the in vivo formation and transformation of oleuropein takes place in three different stages. The first one is characterized by a net accumulation of oleuropein and occurs in the immature fruit. In the second stage, associated with the green and light-green fruits, oleuropein content is maintained practically constant, and finally, a third stage that begins in the green-yellow fruit is characterized by a progressive decline of the oleuropein concentration. Our findings confirm that in the absence of β-glucosidase the Damtoft-proposed pathway is active and that net synthesis of oleuropein is unquestionable. β-Glucosidase activity plays a key role in the oleuropein metabolism catalyzing its in vivo hydrolysis.
机译：本研究调查橄榄苦苷的代谢，以及在橄榄果实的生长，发育和成熟过程中β-葡萄糖苷酶的参与。结果表明，在橄榄果中，橄榄苦苷的体内形成和转化发生在三个不同的阶段。第一个特征是橄榄苦苷的净积累，出现在未成熟的果实中。在第二阶段，与绿色和浅绿色水果相关，橄榄苦苷含量实际上保持恒定，最后，从绿色黄色水果开始的第三阶段的特征是橄榄苦苷浓度逐渐下降。我们的发现证实，在不存在β-葡萄糖苷酶的情况下，Damtoft提出的途径是活跃的，橄榄苦苷的净合成是毋庸置疑的。 β-葡萄糖苷酶活性在橄榄苦苷代谢催化其体内水解中起关键作用。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号