Zobrazeno 1 - 10
of 50
pro vyhledávání: '"Kang, Wei"'
Autor:
Hengze Ren, Yating Yu, Chao Huang, Danying Li, Jiale Ni, Wuyun Lv, Kang Wei, Liyuan Wang, Yuchun Wang
Publikováno v:
Agronomy, Vol 14, Iss 4, p 769 (2024)
Photosynthesis plays vital roles in plant growth and development. Stay-green (SGR) proteins are responsible for chlorophyll degradation and photosynthetic metabolism. To identify SGR family members and determine their potential functions in tea plant
Externí odkaz:
https://doaj.org/article/ba416bea1db64173a56034d8283f2b89
Autor:
Yueqi Wang, Hanshuo Xun, Liubin Wang, Shirin Aktar, Yuping Lei, Rui Zhang, Liyuan Wang, Kang Wei
Publikováno v:
Foods, Vol 13, Iss 3, p 495 (2024)
Hydrolyzed tannin 1,2,6-tri-O-galloyl-β-D-glucopyranose (1,2,6-TGGP) possesses significant medicinal properties. However, little is known about its underlying molecular mechanisms. In this study, the levels of 1,2,6-TGGP in tea materials from differ
Externí odkaz:
https://doaj.org/article/7ef5961dd98e4be2a9a7ee32a010f480
Autor:
Yazhen Zhang, Liyuan Wang, Xiangrui Kong, Zhihui Chen, Sitong Zhong, Xinlei Li, Ruiyang Shan, Xiaomei You, Kang Wei, Changsong Chen
Publikováno v:
International Journal of Molecular Sciences, Vol 25, Iss 1, p 242 (2023)
Leaf color variations in tea plants were widely considered due to their attractive phenotypes and characteristic flavors. The molecular mechanism of color formation was extensively investigated. But few studies focused on the transformation process o
Externí odkaz:
https://doaj.org/article/bf901781e88e460b86ca1b0a3564538f
Autor:
Yongxin Wang, Dandan Pang, Li Ruan, Jinbo Liang, Qiang Zhang, Yinhong Qian, Yazhen Zhang, Peixian Bai, Liyun Wu, Hao Cheng, Qingmei Cui, Liyuan Wang, Kang Wei
Publikováno v:
BMC Plant Biology, Vol 22, Iss 1, Pp 1-19 (2022)
Abstract Background Tea plant breeding or cultivation mainly involves propagation via cuttings, which not only ensures the inheritance of the excellent characteristics of the mother plant but also facilitates mechanized management. The formation of a
Externí odkaz:
https://doaj.org/article/f0d0d0c465a04eb586f592becc3877b8
Publikováno v:
BMC Biotechnology, Vol 21, Iss 1, Pp 1-10 (2021)
Abstract Background Alanine decarboxylase (AlaDC), specifically present in tea plants, is crucial for theanine biosynthesis. Serine decarboxylase (SDC), found in many plants, is a protein most closely related to AlaDC. To investigate whether the new
Externí odkaz:
https://doaj.org/article/8213918ef3c147fd9ce5215eaad26168
Autor:
Shirin Aktar, Peixian Bai, Liubin Wang, Hanshuo Xun, Rui Zhang, Liyun Wu, Mengdi He, Hao Cheng, Liyuan Wang, Kang Wei
Publikováno v:
Plants, Vol 11, Iss 19, p 2483 (2022)
Plant acyl-CoA dominated acyltransferases (named BAHD) comprise a large appointed protein superfamily and play varied roles in plant secondary metabolism like synthesis of modified anthocyanins, flavonoids, volatile esters, etc. Tea (Camellia sinensi
Externí odkaz:
https://doaj.org/article/4ab7c015209845cfbf13906c9d9f9dc7
Publikováno v:
International Journal of Molecular Sciences, Vol 23, Iss 12, p 6663 (2022)
NRT1/PTR FAMILY (NPF) genes are characterized as nitrate and peptide transporters that played important roles in various substrates transport in plants. However, little is known about the NPF gene in tea plants. Here, a total of 109 CsNPF members wer
Externí odkaz:
https://doaj.org/article/a64ec24c8a01467b9b60648cb4dbb9bd
Publikováno v:
Journal of the Science of Food and Agriculture. 102:1405-1414
Background Tea plants have high nitrogen (N) consumptions, whereas molecular and physiological responses of tea plants to N recovery are still unclear. Results By using non-invasive micro-test technology (NMT), 15 N tracer technique, ultra-performanc
Autor:
Changsong Chen, Kang Wei, Liyuan Wang, Li Ruan, Hailin Li, Xiaogui Zhou, Zhenghe Lin, Ruiyang Shan, Hao Cheng
Publikováno v:
Frontiers in Plant Science, Vol 8 (2017)
Catechin epimerization is an important factor affecting tea catechin compositions and thereby tea quality. However, a lack of tea germplasms with high non-epicatechins limits relative research. Here, a tea cultivar Y510 with high non-epicatechins was
Externí odkaz:
https://doaj.org/article/4a5ac53ec68e4901b8bf0fc9ad4f7317
Publikováno v:
Molecules, Vol 24, Iss 3, p 540 (2019)
Theanine, a unique amino acid in Camellia sinensis, accounts for more than 50% of total free amino acids in tea and has a significant contribution to the quality of green tea. Previous research indicated that theanine is synthesized from glutamic aci
Externí odkaz:
https://doaj.org/article/1c810f3d2c8e44c58c8892976ed8a225