ライフサイエンスコーパス: erucic acid

1 tivars could lower the nutritional intake of erucic acid.

2 f the oleoyl precursor for the production of erucic acid.

3 l level of complexity in the biosynthesis of erucic acid.

4 nt in FAE1 activity, that did not accumulate erucic acid.

5 from two oilseed rape cultivars: edible, low-erucic acid (22:1) MONOLIT and nonedible high-erucic aci

6 ut it forward as an alternative to GC in the erucic acid analysis.

7 and acsl5:acsl1 ratio, elevated vaccenic and erucic acids, and reduced margaric and linoleic acids in

8 (i.e. 20 g) of the mustards with the highest erucic acid content already surpassed the tolerable dail

9 received Lorenzo's oil or a diet with a high erucic acid content had increased VLCFA levels, but the

10 The erucic acid content in mustard samples (n=15) varied fro

11 In this study, the erucic acid content in several mustard oils and prepared

12 ol-0 resulted in a 3 to fourfold increase of erucic acid content in the seed oil.

13 he genetic architecture of variation in seed erucic acid content, as high-erucic rapeseed oil is high

14 In order to predict erucic acid content, Raman spectroscopy and GC results w

15 we show that the very long-chain fatty acid erucic acid (EA) triggers acyl chain remodeling in AD ce

16 hat some winter varieties can be used as low erucic acid forms.

17 velopment of Canola oil (Canadian oil low in erucic acid) from rapeseed.

18 s study presents a novel method to determine erucic acid in canola oil samples by using Raman spectro

19 pectroscopy for rapid determination (45s) of erucic acid in canola oil.

20 prevailing hypothesis on the biosynthesis of erucic acid in developing seeds is that oleic acid, prod

21 thesized oleic acid is directly elongated to erucic acid in developing seeds of Brassica rapa L., emb

22 s backgrounds; Col-0, with less than 2.5% of erucic acid in its seed oil and the fae1-1 mutant, defic

23 CoA) for malonyl-CoA-dependent elongation to erucic acid in the cytosol.

24 High level of erucic acid in the range of 48.5 to 54.2% was observed i

25 The average percentage content of the erucic acid in the spring genotypes was 3.432%, and in t

26 Hypothesis was that the content of erucic acid in winter forms is lower than in spring ones

27 se, severely inhibited the synthesis of [14C]erucic acid, indicating that essentially all malonyl-CoA

28 Erucic acid is a typical constituent of mustard or rape.

29 Erucic acid is an unwanted fatty acid in oil.

30 Foodstuff with a high content of erucic acid is considered undesirable for human consumpt

31 However, if erucic acid is produced from a pool of preexisting oleic

32 tingly, only small changes in eicosenoic and erucic acid levels occurred when the Pennycress FAE1 gen

33 rucic acid (22:1) MONOLIT and nonedible high-erucic acid MAPLUS.

34 the permitted maximum levels established for erucic acid (range: 0.3-50.8%, limit: 5%).

35 s were prepared at various concentrations of erucic acid ranging from 0% to 33.56% (w/w) through bina

36 ecause it is the basis of conversion of high erucic acid rapeseed into canola.

37 High erucic acid rapeseed oil, used as an industrial feedstoc

38 Transformation of low erucic acid rapeseed with the jojoba cDNA restored KCS a

39 the dominant alkaloid in bitter seeds, while erucic acid remained within acceptable dietary limits.

40 iately becomes a substrate for elongation to erucic acid, this ratio would be expected to remain cons

41 Erucic acid was incorporated to triacylglycerol in the t

42 rbon atoms C-1 to C-4 (elongated portion) of erucic acid was monitored with time.

43 the diacylglycerol fraction, suggesting that erucic acid was preferentially incorporated to triacylgl