Involvement of polyamines in sucrose-induced tolerance to atrazine-mediated chemical stress in Arabidopsis thaliana.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of plant physiology"
DOI: 10.1016/j.jplph.2019.04.012
Abstract: Treatment of Arabidopsis thaliana seedlings with the PSII-inhibiting herbicide atrazine results in xenobiotic and oxidative stress, developmental arrest, induction of senescence and cell death processes. In contrast, exogenous sucrose supply confers a high level of… read more here.
Keywords: induced tolerance; atrazine; stress; sucrose induced ... See more keywords
A Sucrose-Induced MYB (SIMYB) Transcription Factor Promoting Proanthocyanidin Accumulation in the Tea Plant ( Camellia sinensis).
Sign Up to like & getrecommendations! Published in 2019 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.8b06207
Abstract: Proanthocyanidins (PAs, also called condensed tannins), are an important class of secondary metabolites and exist widely in plants. Tea ( Camellia sinensis) is rich in PAs and their precursors, (-)-epicatechin (EC) and (+)-catechin (C). The… read more here.
Keywords: accumulation; sucrose induced; induced myb; tea ... See more keywords
Essential role of K+ uptake permease (Kup) for resistance to sucrose‐induced stress in Gluconacetobacter diazotrophicus PAl 5
Sign Up to like & getrecommendations! Published in 2017 at "Environmental Microbiology Reports"
DOI: 10.1111/1758-2229.12503
Abstract: Microorganisms are constantly challenged by stressful conditions, such as sugar-rich environments. Such environments can cause an imbalance of biochemical activities and compromise cell multiplication. Gluconacetobacter diazotrophicus PAl 5 is among the most sugar-tolerant bacteria, capable… read more here.
Keywords: induced stress; resistance sucrose; sucrose induced; diazotrophicus pal ... See more keywords
Polysaccharides of a fermented food, natto, suppress sucrose-induced hyperglycemia in an in vivo evaluation system and inhibit glucose uptake by human intestinal cells.
Sign Up to like & getrecommendations! Published in 2020 at "Drug discoveries & therapeutics"
DOI: 10.5582/ddt.2020.01002
Abstract: Natto is a well-known traditional Japanese food produced by fermenting soybeans with Bacillus subtilis var natto. Here we found that the water-soluble viscous fraction of natto inhibits sucrose- or glucose-induced hyperglycemia in silkworms. The water-soluble… read more here.
Keywords: induced hyperglycemia; sucrose induced; inhibit glucose; glucose uptake ... See more keywords