Optimizing isothiocyanate formation during enzymatic glucosinolate breakdown by adjusting pH value, temperature and dilution in Brassica vegetables and Arabidopsis thaliana-Reference-Cited by-同舟云学术

Optimizing isothiocyanate formation during enzymatic glucosinolate breakdown by adjusting pH value, temperature and dilution in Brassica vegetables and Arabidopsis thaliana

Published:2017-01-17 Issue:1 Volume:7 Page:
ISSN:2045-2322
Container-title:Scientific Reports
language:en
Short-container-title:Sci Rep

Author:

Hanschen Franziska S.,Klopsch Rebecca,Oliviero Teresa,Schreiner Monika,Verkerk Ruud,Dekker Matthijs

Publisher

Springer Science and Business Media LLC

Subject

Multidisciplinary

Link

http://www.nature.com/articles/srep40807.pdf

Reference63 articles.

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2. Agerbirk, N. & Olsen, C. E. Glucosinolate structures in evolution. Phytochemistry 77, 16–45, doi: 10.1016/j.phytochem.2012.02.005 (2012).

3. Jørgensen, M. E., Nour-Eldin, H. H. & Halkier, B. A. Transport of defense compounds from source to sink: lessons learned from glucosinolates. Trends Plant Sci. 20, 508–514, doi: 10.1016/j.tplants.2015.04.006 (2015).

4. Kissen, R., Rossiter, J. & Bones, A. The ‘mustard oil bomb’: not so easy to assemble?! Localization, expression and distribution of the components of the myrosinase enzyme system. Phytochem. Rev. 8, 69–86, doi: 10.1007/s11101-008-9109-1 (2009).

5. Shofran, B. G., Purrington, S. T., Breidt, F. & Fleming, H. P. Antimicrobial properties of sinigrin and its hydrolysis products. J. Food Sci. 63, 621–624, doi: 10.1111/j.1365-2621.1998.tb15798.x (1998).

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