Sequence variability of Alliin lyase from garlic (Allium sativum L.) clones

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027006%3A_____%2F06%3A1474" target="_blank" >RIV/00027006:_____/06:1474 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Sequence variability of Alliin lyase from garlic (Allium sativum L.) clones

Original language 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 repres

Czech name

Variabilita sekvencí Aliin lyasy klonů česneku (Allium sativum L

Czech description

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.

Type

D - Article in proceedings

CEP classification

GE - Plant cultivation

OECD FORD branch

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Project

Result was created during the realization of more than one project. More information in the Projects tab.

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2006

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection

Book of Abstracts of the Workshop WG1 and WG2 "Health Promoting Compounds in Fruit and Vegetables: Biosynthesis, Metabolism, Availability and Human Health - From Plant to Human Genes"

ISBN

80-86555-93-3

ISSN

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e-ISSN

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Number of pages

1

Pages from-to

19-19

Publisher name

VÚRV Praha

Place of publication

VÚRV Praha

Event location

VÚRV Praha

Event date

Nov 27, 2006

Type of event by nationality

WRD - Celosvětová akce

UT code for WoS article

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