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Suping Zhou, Roger J. Sauvé, Zong Liu, Sasikiran Reddy, Sarabjit Bhatti, Simon D. Hucko, Yang Yong, Tara Fish, and Theodore W. Thannhauser

methyl cycle, antioxidant L-ascorbate peroxidase (spot 844: –1.5-fold), detoxification protein lactoylglutathione lyase (spot 787: –4.6-fold), and Rubisco activase (spot 683: –1.5-fold) for carbon fixation. The heat-induced proteins were glyoxisomal

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Ting Min, En-chao Liu, Jun Xie, Yang Yi, Li-mei Wang, You-wei Ai, and Hong-xun Wang

greatly enhance the shelf life and overall quality of fresh produce ( Mcdonald and Sun, 2000 ). Phenylalanine ammonia lyase (PAL), polyphenol oxidase (PPO), and peroxidase (POD) are involved in the enzymatic browning of many fruits and vegetables

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Emily B. Merewitz and Sha Liu

measure the activity of superoxide dismutase (SOD), catalase (CAT), peroxidase (POD), ascorbate peroxidase (APX), and the level of lipid peroxidation. For SOD analysis, the reaction solution (3 mL) contained 50 m m phosphate buffer (pH 7.8), 60 m m

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Chun-hui Shi, Xiao-qing Wang, Xue-ying Zhang, Lian-ying Shen, Jun Luo, and Yu-xing Zhang

alcohol dehydrogenase (CAD), cinnamate-4-hydroxylase (C4H), cinnamoyl-CoA reductase (CCR), and peroxidase (POD) (Hu et al., 2017; Mertz-Henning et al., 2015 ; Shi et al., 2019 ). Most of the enzymes in the lignin metabolic pathway are induced by light at

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Zhen Shu, Yimin Shi, Hongmei Qian, Yiwei Tao, and Dongqin Tang

/v) PVP to extract peroxidase [POD, electrical conductivity (EC) 1.11.1.7]. Superoxide dismutase (SOD, EC 1.15.1.1) was extracted in 50 m m phosphate buffer (pH 7.8) by using 1 g of fresh tepal tissues. The extraction procedures were carried out on ice

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Tingting Zhao, Jingkang Hu, Yingmei Gao, Ziyu Wang, Yufang Bao, Xiaochun Zhang, Huanhuan Yang, Dongye Zhang, Jingbin Jiang, He Zhang, Jingfu Li, Qingshan Chen, and Xiangyang Xu

enzymes ( Tanou et al., 2009 ). Plants developed an antioxidative defense mechanism for the detoxification of excessively produced ROS. Among various antioxidants, superoxide dismutase (SOD) and peroxidase (POD) are enzymatic ones, while proline (Pro) is a

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Liyuan Huang, Jun Yuan, Hui Wang, Xiaofeng Tan, and Genhua Niu

. Peroxidase (POD, EC1.11.1.7) activity was assayed according to Farooq et al. (2013) with some modifications. The reaction mixture comprised 1 mL enzyme extract, 1 mL 1% (v/v) guaiacol, 6.9 mL PBS, 1 mL 0.18% (v/v) H 2 O 2 , then reaction at 25 °C for 15 min

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Baomei Yang, Guoliang Li, Shaohai Yang, Zhaohuan He, Changmin Zhou, and Lixian Yao

water bath for 15 min, and absorbance A was measured at 525 nm. The value of absorbance is the relative activity of PPO. Peroxidase (POD) activity is determined with o -methoxyphenol method. About 1.0 g of fresh pericarp was cut into pieces and placed

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Sarunya Yimyong, Tatsiana U. Datsenka, Avtar K. Handa, and Kanogwan Seraypheap

inferior ripening or inability to ripen after LTS ( Sala and Lafuente, 2004 ). Induction of ROS scavenging enzymes such as ascorbate peroxidase (APX), catalase (CAT), and glutathione reductase (GR) has been suggested as a mechanism to protect cells under

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Ting Min, Li-Fang Niu, Jun Xie, Yang Yi, Li-mei Wang, You-wei Ai, and Hong-xun Wang

), polyphenol oxidase (PPO), and peroxidase (POD) activity of fresh-cut ‘Wuzhi 2’ lotus root. PAL, PPO, and POD have been proposed as being involved in enzymatic browning. Fresh-cut lotus root was packaged by vacuum packaging [VP (circles)] and atmospheric