2022
DOI: 10.1007/978-981-16-2225-0_1
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Application of Endophyte Microbes for Production of Secondary Metabolites

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Cited by 9 publications
(3 citation statements)
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“…In contrast, methyl stearate levels decreased in the roots under severe drought conditions. These variations in the profile of FAs in mycorrhized roots have led to a higher unsaturation index that reportedly reduced oxidative damage 57 . This causes better resistance under harsh stressed conditions.…”
Section: Discussionmentioning
confidence: 99%
“…In contrast, methyl stearate levels decreased in the roots under severe drought conditions. These variations in the profile of FAs in mycorrhized roots have led to a higher unsaturation index that reportedly reduced oxidative damage 57 . This causes better resistance under harsh stressed conditions.…”
Section: Discussionmentioning
confidence: 99%
“…Flavonoids from legumes have reportedly helped the growth of vesiculararbuscular mycorrhizal fungi and promoted the transcription of nodulation genes in symbiotic relationships (73,74). Other studies also found that colonized root cells underwent a variety of cytological and metabolic changes, including changes in the regulation of plastid biosynthetic pathways and the Krebs cycle, as well as increases in the production of avonoids, quercetin, isoprenoids, polyketides, and polyphenols (75). As stated in the current study, trans ferulic acid increased under drought stress, whereas quercetin decreased.…”
Section: Discussionmentioning
confidence: 99%
“…Oxidation, reduction, rearrangement (via hydride shifts and additional ring closures), conjugation, double bond isomerization, and hydration result in a high diversity of monoterpene structures [58,59]. The monoterpene accumulation correlated with an increase in the transcript abundance of early terpenoid pathway enzymes [60]. A study on EO of Rosa damascena Mill showed that with the increase in storage duration, citronellol and nerol content increased at 4 °C, 18 ± 1 °C, and 25 ± 1 °C, whereas the geraniol content decreased as the storage duration increased.…”
Section: Food Science and Engineering Volume 3 Issue 2|2022| 161mentioning
confidence: 99%