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- Naumann, Todd A.; Bakota, Erica L.; Price, Neil P. J.
- Protein Science 2017 v.26 no.6 pp. 1214-1223
- Zea mays subsp. mays, etc ; Epicoccum; amino acid motifs; chitinase; corn; defense mechanisms; disease resistance; glycine (amino acid); mutation; nonprotein amino acids; peptides; plant pathogenic fungi; proteinases; serine; threonine; Show all 15 Subjects
- ... Polyglycine hydrolases (PGH)s are secreted fungal endoproteases that cleave peptide bonds in the polyglycine interdomain linker of ChitA chitinase, an antifungal protein from domesticated corn (Zea mays ssp. mays). These target-specific endoproteases are unusual because they do not cut a specific peptide bond but select one of many Gly-Gly bonds within the polyglycine region. Some Gly-Gly bonds ar ...
- Kim, Jae Yoon; Moon, Jun-Cheol; Kim, Hyo Chul; Shin, Seungho; Song, Kitae; Kim, Kyung-Hee; Lee, Byung-Moo
- Applications in plant sciences 2017 v.5 no.2
- Zea mays subsp. mays, etc ; bioinformatics; corn; crops; cultivars; disease resistance; downy mildew; genes; genetic resistance; molecular cloning; phenotype; quantitative trait loci; reverse transcriptase polymerase chain reaction; transcription (genetics); Show all 14 Subjects
- ... Premise of the study: Positional cloning in combination with phenotyping is a general approach to identify disease-resistance gene candidates in plants; however, it requires several time-consuming steps including population or fine mapping. Therefore, in the present study, we suggest a new combined strategy to improve the identification of disease-resistance gene candidates.Methods and Results: Do ...
- PubMed Central:
- Žilić, Slađana; Dodig, Dejan; Basić, Zorica; Vančetović, Jelena; Titan, Primož; Đurić, Nenad; Tolimir, Nataša
- Food additives & contaminants 2017 v.34 no.5 pp. 705-713
- Zea mays subsp. mays, etc ; Avena sativa; Hordeum vulgare subsp. vulgare; Maillard reaction products; Secale cereale; Triticum aestivum; acrylamides; asparagine; barley; corn; cultivars; diet; durum wheat; foods; free amino acids; fructose; glucose; growing season; oats; principal component analysis; reducing sugars; rye; Show all 22 Subjects
- ... Cereals-based food is one of the major source of Maillard reaction products in the diet. Free amino acids and reducing sugars are considered to be the main precursors in the formation of these heat-induced compounds. In order to determine genetic resources with reduced potential for acrylamide formation, the content of sugars as well as free asparagine were analysed in a total of 30 cultivars of 1 ...