منابع مشابه
Mechanisms of oat (Avena sativa L.) acclimation to phosphate deficiency
Background Deficiency of available forms of phosphorus is common in most soils and causes reduction of crop plants growth and yield. Recently, model plants responses to phosphate (Pi) deficiency have been intensively studied. However, acclimation mechanisms of cereals like oat (Avena sativa L.), to low Pi stress remains not fully understood. Oat plants have been usually cultured on poor soils, ...
متن کاملPhosphate-limited oat. The plasma membrane and the tonoplast as major targets for phospholipid-to-glycolipid replacement and stimulation of phospholipases in the plasma membrane.
We recently reported that cultivation of oat (Avena sativa L.) without phosphate resulted in plasma membrane phosphoglycerolipids being replaced to a large extent by digalactosyldiacylglycerol (DGDG) (Andersson, M. X., Stridh, M. H., Larsson, K. E., Liljenberg, C., and Sandelius, A. S. (2003) FEBS Lett. 537, 128-132). We report here that DGDG is not the only non-phosphorous-containing lipid tha...
متن کاملCell envelope gene expression in phosphate-limited Bacillus subtilis cells.
The high phosphate content of Bacillus subtilis cell walls dictates that cell wall metabolism is an important feature of the PhoPR-mediated phosphate limitation response. Here we report the expression profiles of cell-envelope-associated and PhoPR regulon genes, determined by live cell array and transcriptome analysis, in exponentially growing and phosphate-limited B. subtilis cells. Control by...
متن کاملNutritive value of oat flour and oat bran.
Oat flour, the by-product resulting from commercial production of oat bran, was analyzed to contain 7.7% moisture, 11% CP, 6% crude fat, 8.8% NDF, 1.56% ash (.10% Ca, .23% P), 4,265 kcal/kg GE, .41% lysine, .36% threonine, .17% tryptophan, .21% methionine and .34% cystine. Chick bioassays revealed that lysine and threonine were the first- and second-limiting amino acids in oat flour. Slope-rati...
متن کاملOat Tocols: Concentration and Stability in Oat Products
Cereal Chem. 72(l):21-24 To determine the stability of tocols (vitamin E) in oat products under envelopes than in jars at room temperature, indicating that air may be various storage conditions, several oat products were stored in jars at involved in the degradation process. a-Tocopherol and a-tocotrienol -24° C or in jars or envelopes at room temperature for up to seven months. decreased faste...
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ژورنال
عنوان ژورنال: Journal of Biological Chemistry
سال: 2005
ISSN: 0021-9258
DOI: 10.1074/jbc.m503273200