Identification and Characterization of Glycosyltransferases Involved in the Biosynthesis of Neodiosmin-Reference-Cited by-同舟云学术

Identification and Characterization of Glycosyltransferases Involved in the Biosynthesis of Neodiosmin

Published:2024-02-14 Issue:8 Volume:72 Page:4348-4357
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Chang Xiaosa¹²,Fang Xueting²,Yao Yan²,Xu Zhenni²,Wu Chaoyan¹,Lu Li¹²³^ORCID

Affiliation:

1. Department of Integrated Traditional Chinese Medicine and Western Medicine, Zhongnan Hospital of Wuhan University, School of Pharmaceutical Sciences, Wuhan University, Wuhan 430071, China

2. Key Laboratory of Combinatorial Biosynthesis and Drug Discovery (Ministry of Education), School of Pharmaceutical Sciences, Wuhan University, Wuhan 430071, China

3. Hubei Hongshan Laboratory, Wuhan 430071, China

Funder

Natural Science Foundation of China

National Key Research and Development Program

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c09308

Reference58 articles.

1. Plant secondary metabolism glycosyltransferases: the emerging functional analysis

2. Engineering Flax with the GT Family 1 Solanum sogarandinum Glycosyltransferase SsGT1 Confers Increased Resistance to Fusarium Infection

3. Glucosyltransferase CsUGT78A14 Regulates Flavonols Accumulation and Reactive Oxygen Species Scavenging in Response to Cold Stress in Camellia sinensis

4. The Arabidopsis UDP-glycosyltransferases UGT79B2 and UGT79B3, contribute to cold, salt and drought stress tolerance via modulating anthocyanin accumulation

5. Ectopic expression of glycosyltransferase UGT76E11 increases flavonoid accumulation and enhances abiotic stress tolerance in Arabidopsis

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Multicopper Oxidase from Lactobacillus hilgardii: Mechanism of Degradation of Tyramine and Phenylethylamine in Fermented Food;Journal of Agricultural and Food Chemistry;2024-07-24