نتایج جستجو برای: phenylalanine amonia lyase

تعداد نتایج: 25114  

2015
Rubén Álvarez-Álvarez Alma Botas Silvia M. Albillos Angel Rumbero Juan F. Martín Paloma Liras

BACKGROUND Some types of flavonoid intermediates seemed to be restricted to plants. Naringenin is a typical plant metabolite, that has never been reported to be produced in prokariotes. Naringenin is formed by the action of a chalcone synthase using as starter 4-coumaroyl-CoA, which in dicotyledonous plants derives from phenylalanine by the action of a phenylalanine ammonia lyase. RESULTS A c...

2014
Klaudia Kovács Gergely Bánóczi Andrea Varga Izabella Szabó András Holczinger Gábor Hornyánszky Imre Zagyva Csaba Paizs Beáta G. Vértessy László Poppe

The sequence of a phenylalanine ammonia-lyase (PAL; EC: 4.3.1.24) of the thermophilic and radiotolerant bacterium Rubrobacter xylanophilus (RxPAL) was identified by screening the genomes of bacteria for members of the phenylalanine ammonia-lyase family. A synthetic gene encoding the RxPAL protein was cloned and overexpressed in Escherichia coli TOP 10 in a soluble form with an N-terminal His6-t...

Journal: :Plant physiology 1990
J Jorrin R A Dixon

l-Phenylalanine ammonia-lyase has been purified from elicitor-treated alfalfa (Medicago sativa L.) cell suspension cultures using two protocols based on different sequences of chromatofocusing and hydrophobic interaction chromatography. Three distinct forms of the intact enzyme were separated on the basis of affinity for Octyl-Sepharose, with isoelectric points in the range pH 5.1 to 5.4. The n...

2011
M. K. BHATTACHARYYA E. W. B. WARD

Phenylalanine ammonia-lyase activity increased rapidly beginning 2 h after inoculation with Phytophthora megasperma (Drechs.) f.sp. glycinea (Hildeb.) Kuan & Erwin race 1 in unwounded hypocotyls of soybean cv. Harosoy 63 (resistant) but did not change significantly in cv. Harosoy (susceptible). Small increases in phenylalanine ammonia-lyase activity also were caused by wounding. Activity increa...

Journal: :Proceedings of the Nova Scotian Institute of Science (NSIS) 2007

Journal: :Продукты питания и сырье 2013

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