Results 41 to 50 of about 22,314 (187)

Spatial regulation of alpha-galactosidase activity and its influence on raffinose family oligosaccharides during seed maturation and germination in Cicer arietinum

Plant Signaling & Behavior, 2020
Alpha-galactosides or Raffinose Family Oligosaccharides (RFOs) are enriched in legumes and are considered as anti-nutritional factors responsible for inducing flatulence.
Rex Arunraj, Logan Skori, Abhinandan Kumar, Neil M.N. Hickerson, Naskar Shoma, Vairamani M., Marcus A. Samuel   +6 more
doaj   +1 more source

Advantages of low‐glycaemic‐index carbohydrates in regulating glycaemic response of energy bar: A review

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Energy bars are widely consumed functional foods among athletes and physically active consumers who require convenient sources of sustained energy. Their carbohydrate composition, particularly the type and ratio of digestible sugars such as glucose, fructose and sucrose, strongly influences glycaemic index (GI), postprandial blood glucose ...
Raju Sasikumar, Ayush Gupta, Selva Kumar T, Kaviarasu Ganesan, Sheena Haorongbam, Ravikumar Rajarathinam, Sandeep Janghu, Sandeep Kumar Panda, Amit K. Jaiswal   +8 more
wiley   +1 more source

Selenium Modification of Functional Oligosaccharides and Analysis of Their Antioxidant Activity in Vitro

Shipin gongye ke-ji
In this experiment, three functional oligosaccharides (glucoosaccharides, raffinose, trehalose) and sodium selenite were used as raw materials to prepare selenide oligosaccharides by HNO3-Na2SeO3 method.
Qing WANG, Zhen CAO, He SUN, Lei LEI, Tengda WANG, Jing ZHU, Jianfang LI, Tao LIU   +7 more
doaj   +1 more source

Utilization of exogenous saccharides by protocorms of two terrestrial orchids

Plant, Soil and Environment, 2017
Orchid protocorms are completely mycoheterotrophic structures. Although saccharides are proposed as the main energy and carbon (C) sources provided by fungi, there is only limited knowledge on their effects.
Jan PONERT, Helena LIPAVSKÁ
doaj   +1 more source

IX.—On the presence of ‘raffinose’ in barley [PDF]

J. Chem. Soc., Trans., 1886
n ...
openaire   +2 more sources

Comparative Analysis of Stress Adaptation in the Yeast Microbiome of Cactus

Yeast, EarlyView.
Yeasts and related fungi isolated from cacti or nearby non‐cactus plants were characterized phenotypically and genomically, revealing differences that hint at modes of adaptation to the cactus host. ABSTRACT Together with other fungi, yeasts make up a significant component of the plant microbiome. As the planet warms, cacti expand their range.
Alya N. Hussain, Kevin T. Fotso, Michael A. McMurray   +2 more
wiley   +1 more source

Do aphid endosymbiotic bacteria influence parasitoid searching behaviour through changes in aphid honeydew production?

Ecological Entomology, EarlyView.
Hamiltonella defensa infection increases honeydew production in certain aphid genotypes, potentially modifying aphid feeding behaviour. Parasitoid wasps, Aphidius ervi, are more attracted to honeydew from H. defensa‐infected aphids; though larger honeydew amounts may slightly deter searching.
Desiré Macheda, Alexandre Foito, Katharine F. Preedy, Colin J. Alexander, Ankush Prashar, Alison J. Karley   +5 more
wiley   +1 more source

THE VISCOSITIES AND CONDUCTIVITIES OF AQUEOUS SOLUTIONS OF RAFFINOSE. [PDF]

Journal of the American Chemical Society, 1913
n ...
Washburn, Edward W., Williams, Guy Y.
openaire   +1 more source

Functional and transcriptomic analyses in Neurospora crassa reveal a crucial role for the N‐glycoprotein deglycosylation process in fungal homeostasis

The FEBS Journal, EarlyView.
In Neurospora crassa, a cytosolic GH18 endo‐β‐n‐acetylglucosaminidase (ENGase) functions as an active deglycosylating enzyme. Deletion of this severely alters tolerance to multiple stress conditions and causes extensive transcriptomic reprogramming, including upregulation of a GH20 exo‐β‐n‐acetylhexosaminidase under ER stress, indicating that N. crassa
Anastasios Samaras, Tanim Jabid Hossain, Magnus Karlsson, Georgios Tzelepis   +3 more
wiley   +1 more source

Enhancing nutritional and sensory properties of plant-based beverages: a study on chickpea and Kamut® flours fermentation using Lactococcus lactis

Frontiers in Nutrition
The study aimed to set up a protocol for the production of a clean-label plant-based beverage (PBB), obtained by mixing chickpeas and Kamut® flours and using a commercial Lactococcus lactis (LL) as fermentation starter, and to characterize it, from ...
Marina Mefleh, Ghofrane Omri, Rosangela Limongelli, Fabio Minervini, Monica Santamaria, Michele Faccia   +5 more
doaj   +1 more source