scholarly journals Biosynthesis of food constituents: Lipids. 2. Triacylglycerols, glycerophospholipids, and glyceroglycolipids – a review

2011 ◽  
Vol 24 (No. 6) ◽  
pp. 241-254
Author(s):  
J. Velíšek ◽  
K. Cejpek
Keyword(s):  
Review Article ◽  
Biosynthetic Pathways ◽  
Important Food ◽  
Reaction Schemes

This review article gives a survey of the principal biosynthetic pathways that lead to the most important food glycerolipids, i.e. triacylglycerols, glycerophospholipids, and glyceroglycolipids as reported in recently published papers. Glycerophospholipids are further subdivided to phosphatides, lysophosphatides, and plasmalogens. The subdivision of the topics is predominantly via biosynthesis. Reaction schemes, sequences, and mechanisms with the enzymes involved are extensively used as well as detailed explanations based on chemical principles and mechanisms.  

scholarly journals Biosynthesis of food constituents: Saccharides. 1. Monosaccharides, oligosaccharides, and related compounds – a review

2011 ◽  
Vol 23 (No. 4) ◽  
pp. 129-144 ◽  
Author(s):  
J. Velíšek ◽  
K. Cejpek
Keyword(s):  
Raw Materials ◽  
Review Article ◽  
Biosynthetic Pathways ◽  
Sugar Alcohols ◽  
Sugar Nucleotides ◽  
Sugar Phosphates ◽  
Related Compounds ◽  
Reaction Schemes ◽  
Scientific Advances

This review article presents a survey of selected principal biosynthetic pathways that lead to the most important monosaccharides, oligosaccharides, sugar alcohols, and cyclitols in foods and in food raw materials and informs nonspecialist readers about new scientific advances as reported in recently published papers. Subdivision of the topics is predominantly via biosynthesis. Monosaccharides are subdivided to sugar phosphates, sugar nucleotides, nucleotide-glucose interconversion pathway sugars, nucleotide-mannose interconversion pathway sugars, and aminosugars. The part concerning oligosaccharides deals with saccharose, trehalose, raffinose, and lactose biosynthesis. The part devoted to sugar alcohols and cyclitols includes the biosynthetic pathways leading to glucitol, inositols, and pseudosaccharides. Extensively used are reaction schemes, sequences, and mechanisms with the enzymes involved and detailed explanations employing sound chemical principles and mechanisms.    

scholarly journals Biosynthesis of food constituents: Vitamins. 1. Fat-soluble vitamins - a review

2008 ◽  
Vol 25 (No. 1) ◽  
pp. 1-16 ◽  
Author(s):  
J. Velíšek ◽  
K. Cejpek
Keyword(s):  
Vitamin D ◽  
Vitamin E ◽  
Vitamin A ◽  
Vitamin K ◽  
Review Article ◽  
Biosynthetic Pathways ◽  
Fat Soluble Vitamins ◽  
Reaction Schemes

This review article gives a survey of the generally accepted biosynthetic pathways that lead to fat-soluble vitamins (vitamin A, vitamin D, vitamin E, vitamin K, the corresponding provitamins, and the closely related ubiquinones and plastoquinones) in animals, plants, and microorganisms. Extensively used are reaction schemes, sequences, and mechanisms with the enzymes involved, with detailed explanations using chemical principles and mechanisms.

scholarly journals Biosynthesis of food constituents: Natural pigments. Part 2 – a review

2008 ◽  
Vol 26 (No. 2) ◽  
pp. 73-98 ◽  
Author(s):  
J. Velíšek ◽  
J. Davídek ◽  
K. Cejpek
Keyword(s):  
Review Article ◽  
Biosynthetic Pathways ◽  
Natural Pigments ◽  
Reaction Schemes

This review article is a part of the survey of the generally accepted biosynthetic pathways that lead to the most important natural pigments in organisms closely related to foods and feeds. The biosynthetic pathways leading to xanthones, flavonoids, carotenoids, and some minor pigments are described including the enzymes involved and reaction schemes with detailed mechanisms.

scholarly journals Biosynthesis of food constituents: Vitamins. 2. Water-soluble vitamins: Part 2 − a review

2008 ◽  
Vol 25 (No. 3) ◽  
pp. 101-118 ◽  
Author(s):  
J. Velíšek ◽  
K. Cejpek
Keyword(s):  
Vitamin C ◽  
Review Article ◽  
Water Soluble ◽  
Biosynthetic Pathways ◽  
Reaction Schemes

This review article gives a survey of the biosynthetic pathways that lead to water-soluble vitamins in microorganisms, plants and some animals. The biosynthetic pathways leading to some the B-group vitamins (biotin, folacin, cobalamins) and to vitamin C are described in detail using reaction schemes and mechanisms with enzymes involved and detailed explanations based on chemical principles and mechanisms.

scholarly journals Biosynthesis of food constituents: Vitamins. 2. Water-soluble vitamins: Part 1 - a review

2008 ◽  
Vol 25 (No. 2) ◽  
pp. 49-64 ◽  
Author(s):  
J. Velíšek ◽  
K. Cejpek
Keyword(s):  
Nicotinic Acid ◽  
Pantothenic Acid ◽  
Review Article ◽  
Water Soluble ◽  
Vitamin B ◽  
Biosynthetic Pathways ◽  
Reaction Schemes

This review article gives a survey of the generally accepted biosynthetic pathways that lead to water-soluble vitamins in microorganisms, plants and some animals. The biosynthetic pathways leading to the B-group vitamins (thiamin, riboflavin, nicotinic acid and nicotinamide, pantothenic acid, vitamin B<sub>6</sub>) are described in detail using the reaction schemes, sequences, and mechanisms with the enzymes involved and detailed explanations based on chemical principles and mechanisms. Keywords:

scholarly journals Biosynthesis of food constituents: Saccharides. 2. Polysaccharides – a review

2011 ◽  
Vol 23 (No. 5) ◽  
pp. 173-183 ◽  
Author(s):  
J. Velíšek ◽  
K. Cejpek
Keyword(s):  
Cell Wall ◽  
Plant Cell ◽  
Plant Cell Wall ◽  
Raw Materials ◽  
Review Article ◽  
Biosynthetic Pathways ◽  
Cell Wall Polysaccharides ◽  
Reaction Schemes ◽  
Scientific Advances

This review article gives a survey of the selected principal biosynthetic pathways that lead to the most important polysaccharides occurring in foods and in food raw materials and informs non-specialist readers about new scientific advances as reported in recently published papers. Subdivision of the topic is predominantly done via biosynthesis and includes reserve polysaccharides (starch and glycogen, fructans), plant cell wall polysaccharides (cellulose and callose, pectin), and animal polysaccharides (chitin and glycosaminoglycans). Extensively used are the reaction schemes, sequences, and mechanisms with the enzymes involved and detailed explanations using sound chemical principles and mechanisms. &nbsp;

scholarly journals Biosynthesis of food constituents: Natural pigments: Part 1

2008 ◽  
Vol 25 (No. 6) ◽  
pp. 291-315 ◽  
Author(s):  
J. Velíšek ◽  
J. Davídek ◽  
K. Cejpek
Keyword(s):  
Review Article ◽  
Biosynthetic Pathways ◽  
Natural Pigments ◽  
Reaction Schemes

This review article gives a survey of the generally accepted biosynthetic pathways that lead to the most important natural pigments in organisms closely related to foods and feeds. The biosynthetic pathways leading to hemes, chlorophylls, melanins, betalains, and quinones are described using the enzymes involved and the reaction schemes with detailed mechanisms.

scholarly journals BIOLOGICAL IMPORTANCE OF MICROBES IN AGRICULTURE, FOOD AND PHARMACEUTICAL INDUSTRY: A REVIEW

2020 ◽  
pp. 1-4
Author(s):  
MARIA KALSOOM ◽  
FAZAL UR REHMAN ◽  
TALHA SHAFIQUE ◽  
SANWAL JUNAID ◽  
NIMRA KHALID ◽  
...  
Keyword(s):  
Biological Sciences ◽  
Sustainable Agriculture ◽  
Food Production ◽  
Review Article ◽  
The Other ◽  
Medicinal Products ◽  
Important Food ◽  
Food Industries ◽  
Effect Of Food ◽  
Pharmaceutical Industries

Biotechnology is the most prominent and rapidly growing segment of the biological sciences that is making its diversified application in sustainable agriculture. Biofertilizers, biopesticides, bioherbicides, bioinsecticides, and many of the other fungal based and viral based insecticides, obtained using microorganisms, are some of the outcomes of biotechnology playing a key role in sustainable agriculture. Many of other important food products are also obtained by microbial fermentation. Different microbes are added to get the desired effect of food at the specific stages of food production process. Pharmaceutical microbiology includes the manufacturing of different pharmaceutical and medicinal products. This review article has a wide overview of microbes mainly used in agriculture, food industries, and pharmaceutical industries.

scholarly journals Present Status and Perspective on the Future Use of Aflatoxin Biocontrol Products

Agronomy ◽  
2020 ◽  
Vol 10 (4) ◽  
pp. 491 ◽  
Author(s):  
Juan Moral ◽  
Maria Teresa Garcia-Lopez ◽  
Boris X. Camiletti ◽  
Ramon Jaime ◽  
Themis J. Michailides ◽  
...  
Keyword(s):  
Aflatoxin Contamination ◽  
Review Article ◽  
Economic Losses ◽  
Future Perspectives ◽  
Important Food ◽  
Active Ingredients ◽  
Practical Strategy ◽  
The Us ◽  
Food And Feed ◽  
Agricultural Industries

Aflatoxin contamination of important food and feed crops occurs frequently in warm tropical and subtropical regions. The contamination is caused mainly by Aspergillus flavus and A. parasiticus. Aflatoxin contamination negatively affects health and trade sectors and causes economic losses to agricultural industries. Many pre- and post-harvest technologies can limit aflatoxin contamination but may not always reduce aflatoxin concentrations below tolerance thresholds. However, the use of atoxigenic (non-toxin producing) isolates of A. flavus to competitively displace aflatoxin producers is a practical strategy that effectively limits aflatoxin contamination in crops from field to plate. Biocontrol products formulated with atoxigenic isolates as active ingredients have been registered for use in the US, several African nations, and one such product is in final stages of registration in Italy. Many other nations are seeking to develop biocontrol products to protect their crops. In this review article we present an overview of the biocontrol technology, explain the basis to select atoxigenic isolates as active ingredients, describe how formulations are developed and tested, and describe how a biocontrol product is used commercially. Future perspectives on formulations of aflatoxin biocontrol products, along with other important topics related to the aflatoxin biocontrol technology are also discussed.

scholarly journals Parallel analysis of global garlic gene expression and alliin content following leaf wounding

2020 ◽  
Author(s):  
Xuqin Yang ◽  
Yiren SU ◽  
jiaying wu ◽  
wen wan ◽  
Huijian chen ◽  
...  
Keyword(s):  
Gene Expression ◽  
Food Source ◽  
Allium Sativum ◽  
Parallel Analysis ◽  
Biosynthetic Pathways ◽  
Transcriptome Data ◽  
Important Food ◽  
Mature Leaves ◽  
Important Food Source ◽  
Over Time

Abstract Background: Allium sativum (garlic) is an economically important food source and medicinal plant rich in sulfides and other protective substances such as alliin, the precursor of allicin biosynthesis. Cysteine, serine and sulfur is the precursor of alliin biosynthesis. However, little is known about the alliin content under abiotic stress or the mechanism by which its synthesized. Results: The findings revealed that the content of alliin was lowest in the garlic roots, and highest in the buds. Furthermore, alliin levels decreased in mature leaves following wounding. Transcriptome data generated over time after wounding further revealed significant up-regulation of genes integral to the biosynthetic pathways of cysteine and serine in mature garlic leaves. Conclusions: The findings suggest that differential expression of cysteine, serine and sulfide-related genes underlies the accumulation of alliin and its precursors in garlic, providing a basis for further analyses of alliin biosynthesis.

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