Zobrazeno 1 - 10
of 55
pro vyhledávání: '"Megumi Ishimaru"'
Autor:
Yuichi Nishimura, Tatsuji Sakamoto, Kaori Matsuyama, Tatsuya Kondo, Megumi Ishimaru, Mitsuhiro Ueda, Masami Nakazawa
Publikováno v:
Applied Microbiology and Biotechnology. 104:1135-1148
Three recombinant β-galactosidases (BGALs; PcBGAL35A, PcBGAL35B, and PcGALX35C) belonging to the glycoside hydrolase (GH) family 35 derived from Penicillium chrysogenum 31B were expressed using Pichia pastoris and characterized. PcBGAL35A showed a u
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1470c38cda29bc98099895470b124dcb
https://doi.org/10.1007/s00253-019-10299-y
https://doi.org/10.1007/s00253-019-10299-y
Publikováno v:
Food Preservation Science. 45:169-174
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0853b366cb8abc13c71d758bd1d48d3b
https://doi.org/10.5891/jafps.45.169
https://doi.org/10.5891/jafps.45.169
Autor:
Manabu Watanabe, Takashi Baba, Daiki Mizuta, Jin Gook Kim, Fraidoon Karimi, Takuya Ban, Megumi Ishimaru, Satoshi Noma
Publikováno v:
The Horticulture Journal. 88:315-319
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8e0bb4de1791c1bf65aa9eb775638069
https://doi.org/10.2503/hortj.okd-129
https://doi.org/10.2503/hortj.okd-129
Publikováno v:
Planta. 252
TBG4 recognize multiple linkage types substrates due to having a spatially wide subsite + 1. This feature allows the degradation of AGI, AGII, and AGP leading to the fruit ripening. β-galactosidase (EC 3. 2. 1. 23) catalyzes the hydrolysis of β-gal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3ec64b24561fa6dca7bf25d272096c34
https://doi.org/10.1007/s00425-020-03481-4
https://doi.org/10.1007/s00425-020-03481-4
Publikováno v:
Planta. 229:447-456
The open reading frames of tomato beta-galactosidase (TBG) 4 and 5 cDNAs were expressed in yeast, and the enzymes properties and substrate specificities were investigated. The two enzymes had peak activities between pH 4-4.5 and 37-45 degrees C. TBG4
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3b03278169e07db29114fed8f09f4a0b
https://doi.org/10.1007/s00425-008-0842-x
https://doi.org/10.1007/s00425-008-0842-x
Autor:
Mikio Shiraishi, Megumi Ishimaru, Akifumi Azuma, Yoshiko Koshita, Yoshio Funamoto, Hiroshi Yakushiji, Shozo Kobayashi, Masayoshi Nakayama
Publikováno v:
Journal of the Japanese Society for Horticultural Science. 77:33-37
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::435d92eab53e834930aa7dba55862760
https://doi.org/10.2503/jjshs1.77.33
https://doi.org/10.2503/jjshs1.77.33
Autor:
Yoshitaka Suzuki, Kazuo Chachin, Megumi Ishimaru, Minako Kawagishi, Yoshihiro Imahori, Yoshinori Ueda
Publikováno v:
Postharvest Biology and Technology. 46:160-166
Harvested leaves of Chinese chives were stored in air + 10, 20 or 30% CO 2 , or air for 7 days at 20 °C to determine the effects of CO 2 -enriched atmospheres on their physiology and quality. Leaf yellowing was visible at day 5 in air, whereas CO 2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8cf26ce2ff9c72469c6d662deadae90b
https://doi.org/10.1016/j.postharvbio.2007.04.008
https://doi.org/10.1016/j.postharvbio.2007.04.008
Autor:
Yuka Nishiyama, Hitomi Fujiwara, Yoshinori Ueda, Megumi Ishimaru, I. Kishioka, Eiichi Makita, K. Uemura, Kazuo Chachin, Yoshihiro Imahori
Publikováno v:
Journal of the Japanese Society for Horticultural Science. 76:258-265
Sweetpotato roots were stored under a continuous flow of 0% or 1% O2 (balance N2) or air for 7 days at 20°C to study the effects of short-term exposure to low O2 on their physiological responses and quality. During the course of the experiment, no v
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::df0f05b8548e4bb612da5935ba72e6f0
https://doi.org/10.2503/jjshs.76.258
https://doi.org/10.2503/jjshs.76.258
Autor:
Megumi Ishimaru
Publikováno v:
food preservation science. 33:77-83
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0286dcaf4d76ef17142a5814d5376631
https://doi.org/10.5891/jafps.33.77
https://doi.org/10.5891/jafps.33.77
Plant β-galactosidases play important roles in carbohydrate-reserve mobilization, cell-wall expansion and degradation, and turnover of signalling molecules during ripening. Tomato β-galactosidase 4 (TBG4) not only has β-galactosidase activity but
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4476934a3d5bc5376bbb2d9806d257e3
https://europepmc.org/articles/PMC4321468/
https://europepmc.org/articles/PMC4321468/
