Activation and Stabilization of Olive Recombinant 13-Hydroperoxide Lyase Using Selected Additives

Autor: Magali Mariani, Virginie Brunini-Bronzini de Caraffa, Jean Costa, Liliane Berti, Jean-Marie Desjobert, Alain Muselli, Claude Gambotti, Félix Tomi, Sophie Vincenti, Jacques Maury, S. Jacopini

Publikováno v: Applied Biochemistry and Biotechnology
Applied Biochemistry and Biotechnology, Humana Press, 2017, 182 (3), pp.1000-1013. ⟨10.1007/s12010-016-2377-0⟩

The stabilization of olive recombinant hydroperoxide lyases (rHPLs) was investigated using selected chemical additives. Two rHPLs were studied: HPL full-length and HPL with its chloroplast transit peptide deleted (matured HPL). Both olive rHPLs are r

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::04a63ee316c380b85c1a3e5ed7c83271
https://pubmed.ncbi.nlm.nih.gov/28013430

Identification of putative residues involved in the accessibility of the substrate-binding site of lipoxygenase by site-directed mutagenesis studies

Autor: Cynthia Palmieri-Thiers, Stéphane Canaan, Virginie Brunini, Félix Tomi, Liliane Berti, Jean-Christophe Alberti, Claude Gambotti, Jacques Maury, Ernst H. Oliw

Publikováno v: Archives of Biochemistry and Biophysics
Archives of Biochemistry and Biophysics, 2011, 509 (1), pp.82-9. ⟨10.1016/j.abb.2011.02.008⟩
Archives of Biochemistry and Biophysics, Elsevier, 2011, 509 (1), pp.82-9. ⟨10.1016/j.abb.2011.02.008⟩

International audience; Lipoxygenases (LOXs) are a class of widespread dioxygenases catalyzing the hydroperoxidation of polyunsaturated fatty acids (PUFA). Recently, we isolated a cDNA encoding a LOX, named olive LOX1, from olive fruit of which the d

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4914afb0dac613c8fa320386b1361d31
https://pubmed.ncbi.nlm.nih.gov/21345329

using lipid profiles and genotypes for the characterization of corsican olive oils

Autor: G. Gandemer, Virginie Bronzini de Caraffa, Claude Gambotti, Jacques Maury, Jean Giannettini, Liliane Berti

Publikováno v: Eur J Lipid Sci Technol
Eur J Lipid Sci Technol, 2008, 110, pp.40-47

In 2004, the Corsican producers of olive oils obtained a French protected designation of origin (PDO) "huile d'olive de Corse", but up to now specifications of Corsican oil production do not clearly indicate the oil attributes related to the territor

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0a5c5352b801a00a3d77aec38e7bd8f1
https://hal.archives-ouvertes.fr/hal-00593569/document

Changes in organic acids and sugars during early stages of development of acidic and acidless citrus fruit

Autor: Marie-Vincente Albertini, Liliane Berti, Claude Gambotti, Olivier Pailly, Elodie Carcouet, François Luro

Publikováno v: Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2006, 54 (21), pp.8335-8339. ⟨10.1021/jf061648j⟩

International audience; Most of the studies on organic acids and sugars in citrus were performed during fruit maturation, and less is known before this stage of development. The aim of our study was to investigate acids and sugars in lemon, lime, and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bb1d60ff0381e4c0249df4242f22ba5a
https://pubmed.ncbi.nlm.nih.gov/17032048