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Statements

Subject Item
n2:RIV%2F00027006%3A_____%2F06%3A1474%21RIV07-MZE-00027006
rdf:type
skos:Concept n18:Vysledek
dcterms:description
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 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.
dcterms:title
Sequence variability of Aliin lyase from garlic (Allium sativum L.) clones Sequence variability of Aliin lyase from garlic (Allium sativum L.) clones Variabilita sekvencí Aliin lyasy klonů česneku (Allium sativum L
skos:prefLabel
Sequence variability of Aliin lyase from garlic (Allium sativum L.) clones Sequence variability of Aliin lyase from garlic (Allium sativum L.) clones Variabilita sekvencí Aliin lyasy klonů česneku (Allium sativum L
skos:notation
RIV/00027006:_____/06:1474!RIV07-MZE-00027006
n3:strany
19;19
n3:aktivita
n10:P
n3:aktivity
P(1G58084), P(1P05OC055)
n3:dodaniDat
n13:2007
n3:domaciTvurceVysledku
n17:9505024
n3:druhVysledku
n20:D
n3:duvernostUdaju
n12:S
n3:entitaPredkladatele
n11:predkladatel
n3:idSjednocenehoVysledku
498976
n3:idVysledku
RIV/00027006:_____/06:1474
n3:jazykVysledku
n4:eng
n3:klicovaSlova
variability, sequence,garlic
n3:klicoveSlovo
n6:garlic n6:variability n6:sequence
n3:kontrolniKodProRIV
[480CDF4EE322]
n3:mistoKonaniAkce
VÚRV Praha
n3:mistoVydani
VÚRV Praha
n3: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
n3:obor
n9:GE
n3:pocetDomacichTvurcuVysledku
1
n3:pocetTvurcuVysledku
1
n3:projekt
n16:1P05OC055 n16:1G58084
n3:rokUplatneniVysledku
n13:2006
n3:tvurceVysledku
Ovesná, Jarosla
n3:typAkce
n14:WRD
n3:zahajeniAkce
2006-11-27+01:00
s:numberOfPages
1
n15:hasPublisher
VÚRV Praha
n19:isbn
80-86555-93-3