Betalains

Böhm, H.; Rink, Erika

doi:10.1016/b978-0-12-715005-5.50033-9

Cited by 12 publications

(4 citation statements)

References 33 publications

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“…Earlier betalains were generally reviewed in plant cell cultures in general (see Böhm and Rink 1988;Cyunel 1989), however, the following is an up-to-date report in P. grandifiora cell cultures.…”

Section: Betalains In P Grandiflora Cell Culturesmentioning

confidence: 97%

Portulaca grandiflora Hook. and P. oleracea L.: Formation of Betalains and Unsaturated Fatty Acids

Böhm

Böhm²

1996

Biotechnology in Agriculture and Forestry

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Section: Betalains In P Grandiflora Cell Culturesmentioning

confidence: 97%

Portulaca grandiflora Hook. and P. oleracea L.: Formation of Betalains and Unsaturated Fatty Acids

Böhm

Böhm²

1996

Biotechnology in Agriculture and Forestry

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“…The names of these compounds are derived from the Latin word for red beet ( beta ) and Greek terms xanthos for yellow and kyanos (blue color) for the red-purple betacyanins. Color is dependent upon the R 1 -N-R 2 moieties [ 154 ] ( Figure 5 ).…”

Section: Thermal Processing and Effect On Pigment And Bioactive Cmentioning

confidence: 99%

“…(A) Betalamic acid moiety is present in all betalain molecules. (B) The structure will represent a betacyanin or a betaxanthin, depending on the identity of the R 1 and R 2 residues (adapted from [ 154 ]).…”

Section: Figurementioning

confidence: 99%

Predicting the Quality of Pasteurized Vegetables Using Kinetic Models: A Review

Aamir

Ovissipour

Sablani

et al. 2013

International Journal of Food Science

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A resurgence in interest examining thermal pasteurization technologies has been driven by demands for “cleaner” labeling and the need of organic and natural foods markets for suitable preventive measures to impede microbial growth and extend shelf life of minimally processed foods and ready-to-eat foods with a concomitant reduction in the use of chemical preservatives. This review describes the effects of thermal pasteurization on vegetable quality attributes including altering flavor and texture to improve consumer acceptability, stabilizing color, improving digestibility, palatability and retaining bioavailability of important nutrients, and bioactive compounds. Here, we provide kinetic parameters for inactivation of viral and bacterial pathogens and their surrogates and marker enzymes used to monitor process effectiveness in a variety of plant food items. Data on thermal processing protocols leading to higher retention and bioactivity are also presented. Thermal inactivation of foodborne viruses and pathogenic bacteria, specifically at lower pasteurization temperatures or via new technologies such as dielectric heating, can lead to greater retention of “fresh-like” properties.

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“…Specifically, tyrosinase catalyzes the first two reactions in the melanin pathway, namely the production of L-dopa from Tyr and the production of dopaquinone from L-dopa. These reactions are also typical of the betalain pathway in the members of the Centrospermae, which produce the prominent red betacyanin pigmentation and yellow betaxanthin pigmentation; however, the enzymology for these initial steps still needs to be determined conclusively (Endress, 1979;Bohm 1985, 1991;Bohm and Rink, 1988;Steglich and Strack, 1990;Kishima et al, 1991). Tyr, as in melanin production, is the sole precursor to these secondary metabolites.…”

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confidence: 99%

Cloning and Characterization of Polyphenol Oxidase cDNAs of Phytolacca americana

et al. 1995

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Two cDNA clones encoding polyphenol oxidases were isolated from a cDNA library constructed from a log-phase suspension culture of Phyfolacca americana (pokeweed) producing betalains. The clones exhibit 93 and 86% sequence identity at the nucleotide and deduced amino acid levels, respectively. Both clones contain two copper-binding domains characterized by histidine-rich regions, which are found ubiquitously in all polyphenol oxidases/ tyrosinases, and a putative third histidine-rich, copper-binding region, which is common to all plant polyphenol oxidases. One of the Phyfolacca cDNA deduced amino acid sequences contains the ubiquitous transit peptide for all proteins targeted to the interna1 lumen of thylakoid membranes of plastids and is considered to be 98 residues in length based on a proposed sequence cleavage site motif. This would produce a processed peptide of approximately 54 kD. In addition to common features of transit peptides, it was found that an additional conserved region for polyphenol oxidases was located between the hydroxy amino acid-rich region and the thylakoid transfer domain. Spatial and temporal expression was investigated by northern blot analysis of total RNA from various organs of Phyfolacca plants. Transcripts of the two clones were found to be 2.1 and 2.3 kb, respectively. Both transcripts were present only at substantial levels in ripening, betalain-containing fruit.

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Betalains

Cited by 12 publications

References 33 publications

Portulaca grandiflora Hook. and P. oleracea L.: Formation of Betalains and Unsaturated Fatty Acids

Portulaca grandiflora Hook. and P. oleracea L.: Formation of Betalains and Unsaturated Fatty Acids

Predicting the Quality of Pasteurized Vegetables Using Kinetic Models: A Review

Cloning and Characterization of Polyphenol Oxidase cDNAs of Phytolacca americana

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