In this study, 10 regulatory genes coding transcription factors including 2 MYB, 1 CPC, 3 bHLH and 4 WRKY were identified according to annotations (Table 1) and may be involved in the anthocyanin...

Download scientific diagram | A partial correlation network of enzymatic discoloration (yellow) with gene expression features (red), metabolites from LC-MS (black) and proteins (green).

In this paper, we present a combined approach including QTL mapping for ED and the subsequent substrates, candidate gene mapping and expression assays for PPO in order to unravel the complex trait of ED.

Jun 6, 2019 · High ambient temperature greatly improved the activities of peroxidase (POD) and enhanced gene expressions of POD3, POD6 and POD63. At the same time, high storage temperature activated laccase genes expression including laccase-9 and laccase-14, which was closely related to anthocyanin degradation. Levels of reactive oxygen species (ROS ...

Here we investigated the effects of different levels of royal jelly in zebrafish (Danio rerio) diets [0.0% (D1); 0.1% (D2); 0.4% (D3); 1.6% (D4) vs 6.4% (D5)] on the activity and expression...

Feb 14, 2024 · To understand the process of coloration in endopleura, we performed the integrative analysis of transcriptomes and metabolomes at two developmental stages of walnut endopleura.

Oct 15, 2024 · The gene expressions of POD of fresh-cut yam dramatically increased and decreased afterward in both OA treated-group and control during storage, and a significantly lower (P < 0.05) expression level was observed in OA treated-yam on the fourth and eighth days of storage (Fig. 3 B).

Some of the biochemicals in foods (e.g., genistein and resveratrol) are ligands for transcription factors and thus directly alter gene expression. Others (e.g., choline) alter signal transduction pathways and chromatin structure, thus indirectly affecting gene expression.

Jan 1, 2024 · Six enzymatic discoloration-associated loci are located on five chromosomes. Candidate genes for discoloration include quinone oxidation-reduction catalyzers. Enzymatic discoloration is a major postharvest flaw in cut lettuce, leading to significant food waste.

Enzymatic discoloration (ED) of potato tubers was investigated in an attempt to unravel the underlying genetic factors. Both enzyme and substrate concentration have been reported to inXuence the degree of discoloration and as such this trait can be regarded as polygenic.