Cloning and expression of γ-glutamyl transpeptidase and its relationship to greening in crushed garlic (Allium sativum) cloves.
Summary of "Cloning and expression of γ-glutamyl transpeptidase and its relationship to greening in crushed garlic (Allium sativum) cloves."
Garlic greening occurs when garlic cloves are stored at low temperature, increasing 1-propenyl cysteine sulfoxide, which is induced by γ-glutamyl transpeptidase (GGT) activity. Although the metabolism of the γ-glutamyl peptide is important for the biosynthesis of green pigments in crushed garlic cloves, garlic GGT is poorly characterised.
Affiliation
World Institute of Kimchi, Research and Development Division, 516 Baekhyun-dong, Bundang-gu, Sungnam-si, Gyeounggi-do 463-746, Korea.
Journal Details
This article was published in the following journal.
Name: Journal of the science of food and agriculture
ISSN: 1097-0010
Pages: 253-7
Links
- PubMed Source: http://www.ncbi.nlm.nih.gov/pubmed/21919000
- DOI: http://dx.doi.org/10.1002/jsfa.4610
Medical and Biotech [MESH] Definitions
Reproductive Techniques
Methods pertaining to the generation of new individuals, including techniques used in selective BREEDING, cloning (CLONING, ORGANISM), and assisted reproduction (REPRODUCTIVE TECHNIQUES, ASSISTED).
Association
A functional relationship between psychological phenomena of such nature that the presence of one tends to evoke the other; also, the process by which such a relationship is established.
Fractures, Comminuted
A fracture in which the bone is splintered or crushed. (Dorland, 27th ed)
Gamma-glutamylcyclotransferase
An enzyme that catalyzes the synthesis of pyroglutamate from a gamma-glutamyl-amino acid, also releasing the free amino acid. The enzyme acts on derivatives of glutamate, 2-aminobutyrate, alanine and glycine. The enzyme has been proposed to have a role in a gamma-glutamyl cycle for amino acid transport into cells in the intestines. EC 2.3.2.4.
Nutrigenomics
The study of the relationship between NUTRITIONAL PHYSIOLOGY and genetic makeup. It includes the effect of different food components on GENE EXPRESSION and how variations in GENES effect responses to food components.
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