Lipoxygenases and the quality of foods

Robinson, David S.; Wu, Zecai; Domoney, Claire; Casey, R.

doi:10.1016/0308-8146(95)92659-8

Cited by 142 publications

(130 citation statements)

References 101 publications

Supporting

Mentioning

119

Contrasting

Unclassified

Order By: Relevance

“…O sabor do tofu BRS 257 foi preferido por 45% dos consumidores (N=32) e a principal característica desta cultivar é a ausência de enzimas lipoxigenases. Na grande maioria das cultivares, coexistem nos grãos ácidos graxos poliinsaturados (particularmente o linolênico) e enzimas lipoxigenases, que catalisam a oxidação destes ácidos em aldeídos, cetonas e alcoóis, os quais podem ter aroma ou sabor indesejável (ROBINSON et al, 1995). Entre estes compostos, o n-hexanal está presente em maior quantidade e é o que mais contribui para o aparecimento do sabor beany associado com vários produtos à base de soja (LIU, 1999;TORRES-PENARANDA et al, 1998).…”

Section: Tofuunclassified

Cultivares brasileiras de soja: características para a produção de tofu e aceitação pelo mercado consumidor

Benassi

Prudêncio

2011

Sem. Ci. Agr.

View full text Add to dashboard Cite

Section: Tofuunclassified

Cultivares brasileiras de soja: características para a produção de tofu e aceitação pelo mercado consumidor

Benassi

Prudêncio

2011

Sem. Ci. Agr.

View full text Add to dashboard Cite

“…The role of LOX in fruit development has been well documented (Griffiths et al, 1999;Chen et al, 2004a). LOXs play an important role in the production of volatile molecules that can influence flavor and aroma of many plant products (Robinson et al, 1995). LOXs can also alter shelf life and organoleptical and nutritional characteristics of plant products (Robinson et al, 1995).…”

Section: Lipoxygenasesmentioning

confidence: 99%

Genes associated with hypersensitive response (HR) in the citrus EST database (CitEST)

et al. 2007

View full text Add to dashboard Cite

Plants are continuously exposed to pathogen attack, but successful infection is rare because they protect themselves against pathogens using a wide range of response mechanisms. One of them is the hypersensitive response (HR), which is a form of cell death often associated with plant resistance to pathogen infection to prevent the spreadsebpg@cnpq.brsebpg@cnpq.br of the potential pathogen from infected to uninfected tissues. Cell death is activated by recognition of pathogen-derived molecules by the resistance (R) gene products, and is associated with the massive accumulation of reactive oxygen species (ROS), salicylic acid (SA), and other pro-death signals such as nitric oxide (NO). The analysis of the citrus EST (CitEST) database revealed the presence of putative genes likely to be involved in HR through their products, like metacaspases, lipoxygenases, phospholipases, pathogenesis-related proteins, glutathione transferases/peroxidases, enzymes involved in the phenylpropanoid pathway and in the formation and detoxification of ROS, as well as those involved in the formation and regulation of ion channels, SA and NO. By analysis of the EST database of Citrus, it was possible to identify several putative genes that code for key enzymes involved in HR triggering and also in plant defense against biotic and abiotic stress.Key words: otic and abiotic stress response, plant-pathogen incompatible interaction, programmed cell death, plant disease resistance.

show abstract

“…4) Oxygen insertion into PUFAs by LOX is regio-and stereo-specific, and this specificity is used as the decisive criterion for LOX classification. In plants, linoleic acid and linolenic acid are the primary substrates of LOX, because they are the most abundant fatty acids.…”

mentioning

confidence: 99%

Molecular Characterization of a Lipoxygenase from the Basidiomycete MushroomPleurotus ostreatus

Tasaki

Toyama

Kuribayashi

et al. 2013

Bioscience, Biotechnology, and Biochemistry

View full text Add to dashboard Cite

Lipoxygenases and the quality of foods

Cited by 142 publications

References 101 publications

Cultivares brasileiras de soja: características para a produção de tofu e aceitação pelo mercado consumidor

Cultivares brasileiras de soja: características para a produção de tofu e aceitação pelo mercado consumidor

Genes associated with hypersensitive response (HR) in the citrus EST database (CitEST)

Molecular Characterization of a Lipoxygenase from the Basidiomycete MushroomPleurotus ostreatus

Contact Info

Product

Resources

About