Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Metabolism of carotenoids and apocarotenoids during ripening of raspberry fruit
Beekwilder, M.J. ; Meer, I.M. van der; Simic, A. ; Uitdewilligen, J. ; Arkel, J. van; Vos, C.H. de; Jonker, H.H. ; Verstappen, F.W.A. ; Bouwmeester, H.J. ; Sibbesen, O. ; Qvist, I. ; Mikkelsen, J.D. ; Hall, R.D. - \ 2008
BioFactors 34 (2008)1. - ISSN 0951-6433 - p. 57 - 66.
beta-ionone - cleavage dioxygenase - functional-characterization - mammary carcinogenesis - tomato - biosynthesis - accumulation - inhibition - expression - apoptosis
Carotenoids are important lipophilic antioxidants in fruits. Apocarotenoids such as ¿-ionone and ß-ionone, which are breakdown products of carotenoids, are important for the flavor characteristics of raspberry fruit, and have also been suggested to have beneficial effects on human health. Raspberry is one of the few fruits where fruit ripening is accompanied by the massive production of apocarotenoids. In this paper, changes in levels of carotenoids and apocarotenoids during raspberry fruit ripening are described. In addition, the isolation and characterization of a gene encoding a carotenoid cleavage dioxygenase (CCD), which putatively mediates the degradation of carotenoids to apocarotenoids during raspberry fruit ripening, is reported. Such information helps us to better understand how these compounds are produced in plants and may also enable us to develop novel strategies for improved apocarotenoid production in fruits or indeed, alternative production systems
Enzymes
Beekwilder, M.J. ; Sibbensen, O. ; Mikkelsen, J.D. ; Meer, I.M. van der; Hall, R.D. ; Qvist, I. - \ 2007
Octrooinummer: WO2006010930, verleend: 2007-11-08.
The present invention relates to enzymes and processes. In particular, there is described a host cell transformed or transfected with a nucleic acid encoding a plant-derived CCD enzyme.
Synthesis of benzalacetone/raspberry ketone by chalcone synthase
Beekwilder, M.J. ; Sibbensen, O. ; Mikkelsen, J.D. ; Meer, I.M. van der; Hall, R.D. ; Qvist, I. - \ 2007
Octrooinummer: GB2416770, verleend: 2007-02-08.
A host cell comprising a chalcone synthase (CHS) polypeptide sequence and a 4-coumarate CoA: ligase (4CL) sequence in which one or both are heterologous to the cell. A method of enabling benzalacetone synthase activity of a CHS protein comprising exposing the CHS to a microbial cellular environment, preferably an E. coli cell. The benzalacetone may be reduced by benzalacetone reductase (BAR) in the bacterial cell to make raspberry ketone (pHBD). The host cell may be supplied with a raspberry ketone precursor, preferably benzalacetone or p-coumaric acid. Sequences of raspberry CHS, tobacco 4CL and raspberry BAR genes and polypeptides are described as are vectors comprising CHS and 4CL sequences, preferably in combination with a PAL (phenylalanine ammonia-lyase) gene or a cinnamic acid 4-hydroxylase (C4H) gene. The invention is based on the surprising discovery that chalcone synthase has benzalacetone synthase (BAS) activity.
Microbial production of natural raspbery ketone
Beekwilder, M.J. ; Meer, I.M. van der; Sibbesen, O. ; Broekgaarden, M. ; Qvist, I. ; Mikkelsen, J.D. ; Hall, R.D. - \ 2007
Biotechnology Journal 2 (2007)10. - ISSN 1860-6768 - p. 1270 - 1279.
Raspberry ketone is an important compound for the flavour industry. It is frequently used in products such as soft drinks, sweets, puddings and ice creams. The compound can be produced by organic synthesis. Demand for natural raspberry ketone is growing considerably. However, this product is extremely expensive. Consequently, there is a remaining desire to better understand how raspberry ketone is synthesized in vivo, and which genes and enzymes are involved. With this information we will then be in a better position to design alternative production strategies such as microbial fermentation. This article focuses on the identification and application of genes potentially linked to raspberry ketone synthesis. We have isolated candidate genes from both raspberry and other plants, and these have been introduced into bacterial and yeast expression systems. Conditions have been determined that result in significant levels of raspberry ketone, up to 5 mg/L. These results therefore lay a strong foundation for a potentially renewable source of natural flavour compounds making use of plant genes.
Biosynthesis of raspberry ketone
Beekwilder, M.J. ; Sibbensen, O. ; Mikkelsen, J.D. ; Meer, I.M. van der; Hall, R.D. ; Qvist, I. - \ 2006
Octrooinummer: GB2416769, verleend: 2006-02-08.
A host cell comprising a benzalacetone synthase (BAS) polypeptide sequence and a 4-coumarate:CoA ligase (4CL) sequence in which one or both of the BAS polypeptide sequence and the 4CL sequence is heterologous to the host cell. Such a host cell is useful in the production of benzalacetone and/or raspberry ketone from precursors such as p-coumaric acid. Also claimed is a method of producing raspberry ketone comprising supplying a bacteria with benzalacetone.
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