A fluorine-labelled zinc(II)-dipicolylamine coordination complex reports the presence of phosphate anions in aqueous solution, especially pyrophosphate and ADP, and is used to monitor the enzymatic hydrolysis of ATP.

Root growth inhibition by water stress may be related to oxidative damages. The objectives of this study were to determine whether exogenous application of ascorbic acid (ASA) could mitigate root growth decline due to water stress and whether ASA effects on root growth could be regulated through activating non-enzymatic or enzymatic antioxidant systems in perennial grass species. Tall fescue (F...

nineteen bread wheat genotypes were selected to examine the effect of glycine betaine (gb, 100 mm) on various photosynthetic gas exchange parameters under drought stress and to study the relationship of these parameters with non-enzymatic antioxidants. drought stress caused a significant decline in net co2 assimilation rate (pn), stomatal conductance (gs), intercellular co2 concentration (ci) a...

for the first time in the present study the effects of vanillin, vanillyl alcohol, vanillic acid, as well as the newly synthesized vanillin derivative, bis-vanillin, were investigated on the oxidation of dopamine hydrochloride by mushroom tyrosinase. among them, vanillin and bis-vanillin act as activators, while vanillyl alcohol and vanillic acid exhibited inhibitory effects, the ic50 values be...

introduction: α-amylase is a major form of amylase found in humans and other mammals. it is the special key enzyme involved in carbohydrates breakdown. inhibition of this enzyme could be used in treatment of diabetes. in this study, the effect of ten iranian macrolichens on alpha amylase were tested. methods: different concentrations of the extracts (25, 50 and 75 mg/ml) were incubated with enz...

Post-harvest browning of litchi is a common phenomenon that occurs due to enzymatic and non-enzymatic reactions. Enzymatic primarily caused by polyphenol oxidase (PPO) activity, leading the formation brown pigments. Non-enzymatic Maillard reaction between reducing sugars amino acids. Factors such as temperature, humidity, mechanical damage can accelerate browning. Proper handling, storage, use ...