About: Sequence variability of Aliin lyase from garlic (Allium sativum L.) clones

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About: Sequence variability of Aliin lyase from garlic (Allium sativum L.) clones Goto Sponge NotDistinct Permalink

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Rostliny druhu Allium se vyznačují charakteristickou chutí a vůní, která je způsibena sloučeninami s obsahem několika atomů síry.V tradiční i přírodní medicíně hraje česnek významnou roli.Česnek (Allim sativum L.) je dobře známou zeleninou a patří k nejstarším kultivovaným rostlinám. V české kuchyni je česnek často používán. Klíčovou roli při tvorbě zdraví prospěšných látek hrají enzymatické reakce. Klíčovám enzymem transformase je pak Alliinasa. (cs) Plants of the genus Alliums gain their characteristic taste and odor from compounds containing several sulfur atoms. A prominent role in both traditional medicine and interhuman relationships accounts to garlic. Garlic (Allim sativum L.) is well-know vegetable. Garlic belongs to one of the oldest cultivated plant species. Garlic is used often in Czech cooking. The key enzymatic reaction preceding the generation of the smells is the production of a chemically reactive sulfenic acid which then spontaneously reacts to form healt promoting substances. Alliinase is the key enzyme to be involved, with full name S-alk(en)yl-L-cysteine sulfoxide lyase. The garlic enzyme cleaves S-allyl-L-cysteine sulfoxide in a beta-elimination-deamination reaction. Although importance of the enzyme, up to now no complete genomic DNA sequence is available in the public databases. cDNA sequences are accessible only. We designed primers and amplified whole genomic sequences from different clones of garlic representin Plants of the genus Alliums gain their characteristic taste and odor from compounds containing several sulfur atoms. A prominent role in both traditional medicine and interhuman relationships accounts to garlic. Garlic (Allim sativum L.) is well-know vegetable. Garlic belongs to one of the oldest cultivated plant species. Garlic is used often in Czech cooking. The key enzymatic reaction preceding the generation of the smells is the production of a chemically reactive sulfenic acid which then spontaneously reacts to form healt promoting substances. Alliinase is the key enzyme to be involved, with full name S-alk(en)yl-L-cysteine sulfoxide lyase. The garlic enzyme cleaves S-allyl-L-cysteine sulfoxide in a beta-elimination-deamination reaction. Although importance of the enzyme, up to now no complete genomic DNA sequence is available in the public databases. cDNA sequences are accessible only. We designed primers and amplified whole genomic sequences from different clones of garlic representin (en)
Title	Sequence variability of Aliin lyase from garlic (Allium sativum L.) clones Sequence variability of Aliin lyase from garlic (Allium sativum L.) clones (en) Variabilita sekvencí Aliin lyasy klonů česneku (Allium sativum L (cs)
skos:prefLabel	Sequence variability of Aliin lyase from garlic (Allium sativum L.) clones Sequence variability of Aliin lyase from garlic (Allium sativum L.) clones (en) Variabilita sekvencí Aliin lyasy klonů česneku (Allium sativum L (cs)
skos:notation	RIV/00027006:_____/06:1474!RIV07-MZE-00027006
http://linked.open.../vavai/riv/strany	19;19
http://linked.open...avai/riv/aktivita	P
http://linked.open...avai/riv/aktivity	P(1G58084), P(1P05OC055)
http://linked.open...vai/riv/dodaniDat	2007
http://linked.open...aciTvurceVysledku	Ovesná, Jaroslava
http://linked.open.../riv/druhVysledku	D - Článek ve sborníku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Výzkumný ústav rostlinné výroby, v.v.i.
http://linked.open...dnocenehoVysledku	498976
http://linked.open...ai/riv/idVysledku	RIV/00027006:_____/06:1474
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	variability, sequence,garlic (en)
http://linked.open.../riv/klicoveSlovo	variability sequence garlic
http://linked.open...ontrolniKodProRIV	[480CDF4EE322]
http://linked.open...v/mistoKonaniAkce	VÚRV Praha
http://linked.open...i/riv/mistoVydani	VÚRV Praha
http://linked.open...i/riv/nazevZdroje	Book of Abstracts of the Workshop WG1 and WG2 %22Health Promoting Compounds in Fruit and Vegetables: Biosynthesis, Metabolism, Availability and Human Health - From Plant to Human Genes%22
http://linked.open...in/vavai/riv/obor	GE
http://linked.open...ichTvurcuVysledku	1 (xsd:int)
http://linked.open...cetTvurcuVysledku	1 (xsd:int)
http://linked.open...vavai/riv/projekt	Characterisation of genes encoding proteins of biosynthetic pathway of biologically active compounds in vegetables Selection of garlic (Allium sativum L.)clones comprising a high level of biologicaly active compound prekursors: corresponding gene cloning and characterisation
http://linked.open...UplatneniVysledku	2006
http://linked.open...iv/tvurceVysledku	Ovesná, Jarosla
http://linked.open...vavai/riv/typAkce	WRD - Světová
http://linked.open.../riv/zahajeniAkce	2006-11-27 (xsd:date)
number of pages	1 (xsd:int)
http://purl.org/ne...btex#hasPublisher	VÚRV Praha
https://schema.org/isbn	80-86555-93-3
is http://linked.open...avai/riv/vysledek of	Sequence variability of Aliin lyase from garlic (Allium sativum L.) clones Sequence variability of Aliin lyase from garlic (Allium sativum L.) clones

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