ライフサイエンスコーパス: starchy

1 on potatoes, bread, rice and pasta, or other starchy carbohydrates.

2 imes, improve rheological characteristics of starchy doughs, maintain the color of vegetables, improv

3 variation in components concentrated in the starchy endosperm (e.g. starch, beta-glucan and fructan)

4 is completely dismantled; in the other, the starchy endosperm (SE) retains nutrient-packed cell corp

5 (transfer cell (TC), aleurone cell (AL), and starchy endosperm (SE)).

6 hree major compartmentalized cell types: the starchy endosperm (SE), the basal endosperm transfer cel

7 The starchy endosperm and aleurone cell fates are freely int

8 sion of hordoindoline b mRNA occurred in the starchy endosperm and aleurone layer of the developing s

9 The cell walls of wheat (Triticum aestivum) starchy endosperm are dominated by arabinoxylan (AX), ac

10 nd legumin-1 are transcribed not only in the starchy endosperm but also in aleurone cells.

11 eta-D-mannan is observed in the walls of the starchy endosperm but not in the aleurone walls.

12 identify candidate genes responsible for the starchy endosperm cell wall, which is dominated by arabi

13 a of larger dimensions than those connecting starchy endosperm cells and that CR4 preferentially asso

14 at transgene expression occurred only in the starchy endosperm cells and was not observed in any othe

15 th internalized aleurone cells converting to starchy endosperm cells and with starchy endosperm cells

16 ns to digest storage products accumulated in starchy endosperm cells as well as to confer important d

17 We show that both aleurone and starchy endosperm cells can be successfully transformed

18 are only synthesised and accumulated in the starchy endosperm cells of the wheat grain.

19 nverting to starchy endosperm cells and with starchy endosperm cells that become positioned at the su

20 0% and 22% whereas up to the eighth layer of starchy endosperm cells underneath the aleurone layer sh

21 hort distance along the fusion plane whereas starchy endosperm cells were present along most of the r

22 yer of aleurone cells, an underlying body of starchy endosperm cells, and a basal layer of transfer c

23 In contrast to aleurone and starchy endosperm cells, transfer cells fail to develop

24 aGT43_2, which are highly expressed in wheat starchy endosperm cells, were suppressed by RNA interfer

25 ies inside the endoplasmic reticulum (ER) of starchy endosperm cells.

26 ce being detected between aleurone cells and starchy endosperm cells.

27 and C(2)- being diagnostic for starch in the starchy endosperm cells.

28 s provide evidence that thioredoxin h of the starchy endosperm communicates with adjoining tissues, t

29 allele, as well as ectopic expression in the starchy endosperm compartment.

30 ion, but the aleurone tissue surrounding the starchy endosperm eventually becomes the main tissue exp

31 The cell walls of starchy endosperm in sections of grain from TaGT43_2 and

32 ment caused aleurone cells to switch fate to starchy endosperm indicating that cell fate is not fixed

33 Maize starchy endosperm mutants have kernel phenotypes that in

34 The accumulation of storage compounds in the starchy endosperm of developing cereal seeds is highly r

35 differential expression (~1000 fold) in the starchy endosperm of genotypes varying in bread making q

36 The transcriptome of the developing starchy endosperm of hexaploid wheat (Triticum aestivum)

37 The aleurone and starchy endosperm share a common lineage throughout deve

38 ticum aestivum) and barley (Hordeum vulgare) starchy endosperm suggests that this trafficking mechani

39 on flow ('source') as well as from increased starchy endosperm volume, enhanced grain sieve tube deve

40 This study addressed PPDK function in maize starchy endosperm where it is highly abundant during gra

41 mutation results in the formation of a soft, starchy endosperm with a reduced amount of prolamin (zei

42 In addition to having a starchy endosperm with reduced levels of zein storage pr

43 perms undergo normal cell type (aleurone and starchy endosperm) differentiation and storage protein a

44 Unlike the starchy endosperm, aleurone cells accumulate these stora

45 Unlike the cells of the starchy endosperm, aleurone cells are viable in mature g

46 as much greater in whole grain compared with starchy endosperm, correlating with the levels of bound

47 ibility of the gluten proteins stored in the starchy endosperm, particularly the high-molecular-weigh

48 ibility of the gluten proteins stored in the starchy endosperm, particularly the HMW-GS.

49 annan (CSLA) synthesis were also abundant in starchy endosperm, while the corresponding cell wall pol

50 A interference (RNAi) constructs driven by a starchy endosperm-specific promoter.

51 scriptome in developing aleurone and 6.7% in starchy endosperm.

52 roplasts, in amyloplasts isolated from wheat starchy endosperm.

53 duction and secretion of hydrolases into the starchy endosperm.

54 layers and embryos, yet undetectable in the starchy endosperm.

55 ytic enzymes that break down reserves in the starchy endosperm.

56 use peripheral endosperm cells to develop as starchy endosperm.

57 leurone and wx1 for amylose synthesis in the starchy endosperm.

58 ng aleurone layer and embryo, but not in the starchy endosperm.

59 g hydrolases, mainly alpha-amylase, into the starchy endosperm.

60 ppressed when positioned between independent starchy endosperms.

61 As starchy food digestion begins with human salivary alpha-

62 The manipulation of microstructures in starchy food may be an effective way to improve postpran

63 Slower intestinal uptake of glucose from a starchy food product can result in lower postprandial in

64 objective of this research was to assess, on starchy food, the impact of cooking (boiling and baking)

65 47, 0.59), fruit (0.49; 95% CI: 0.43, 0.55), starchy foods (0.32; 95% CI: 0.24, 0.39), meat or fish (

66 ein levels probably improve the digestion of starchy foods and may buffer against the fitness-reducin

67 Attenuation of the glycemic response to starchy foods by 6 g RMD in drinks approached approximat

68 ature demonstrated acrylamide mitigations in starchy foods by yeast (33-85 %), bacteria (22-86.92 %)

69 The structural properties of starchy foods can affect their digestibility and postpra

70 Starchy foods can have a profound effect on metabolism.

71 n; this is significant as overconsumption of starchy foods contributes to obesity and type 2 diabetes

72 on between sugars and amino acids present in starchy foods cooked at high temperature.

73 Reduction of starch digestibility in starchy foods is beneficial for lowering the risks for m

74 Starchy foods of differing structure, including bakery p

75 ing the impact of the microstructures within starchy foods on postprandial glucose and insulin respon

76 d in commonplace sources such as most heated starchy foods or tobacco smoke.

77 lth increases, households tend to shift from starchy foods to more nutrient-rich sources, particularl

78 r alpha-amylase, the enzyme that breaks down starchy foods, and high levels of this protein in their

79 levels in food, particularly in heat-treated starchy foods.

80 respectively) are responsible for digesting starchy foods.

81 at, dairy products, milk-based desserts, and starchy foods.

82 pha-amylase during oro-gastric processing of starchy foods.

83 the genetic mechanisms that can suppress its starchy kernel phenotype provide new insights to support

84 sion coefficient of variation CVR was 11% in starchy materials.

85 of water during the processing or storage of starchy matrices.

86 used to detect high amount of furan in fried starchy matrices.

87 n of bitter tasting medicines, we also found starchy, musky, sweet, and soapy drugs associated with v

88 Lucuma is a starchy orange-yellow fruit native to the Andean region.

89 The mutant kernels have an opaque, starchy phenotype, malformed zein protein bodies, and hi

90 nids at both sites were exploiting woody and starchy plant material as well as birds and mammals.

91 an fractions displayed greater levels of non-starchy polysaccharides and bioactive components as comp

92 y digestible starch (SDS) through commercial starchy product supply and dietary and culinary counseli

93 in concentrate (IPPC) with 79% protein and a starchy product with low protein content.

94 These types of starchy products cannot be identified by using the glyce

95 Participants received commercial starchy products either high or low in SDS content, with

96 ts the first evidence for the consumption of starchy products in the region.

97 nd furan, the main neoformed contaminants in starchy rich fried foods.

98 ndred and fifty million Africans rely on the starchy root crop cassava (Manihot esculenta) as their p

99 ihot esculenta) is one of the most important starchy root crops in the tropics due to its adaptation

100 ops, and a decline of other cereal, oil, and starchy root species.

101 Domestication for its starchy roots involved a near-total shift from sexual to

102 rate concentration (353 mg/kg), followed by 'starchy roots' (62 mg/kg), 'composite dishes' (53 mg/kg)

103 mgkg(-1) for fruits, 0.014-0.081mgkg(-1) for starchy samples, 0.027-1.85mgkg(-1) for green vegetables

104 fficients of digestibility were observed for starchy samples, while low coefficients of digestibility

105 ontributed to the domestication of the large starchy storage root of cassava.

106 resilient tropical crop that produces large, starchy storage roots and high biomass.

107 a crop to both farmers and processors is its starchy storage roots' rapid post-harvest deterioration,

108 enzymes by identifying structural aspects of starchy substrates affecting the products generated by d

109 r, was examined as a function of exposure to starchy table food-a significant source of sodium.

110 ith only those infants previously exposed to starchy table foods (n = 26) preferring the salty soluti

111 Infants eating starchy table foods at 6 mo were more likely to lick sal

112 Amyloplasts of starchy tissues such as those of maize (Zea mays L.) fun

113 AGPase was also localized in amyloplasts of starchy tissues.

114 weight gain per 100 g/day increase), and non-starchy vegetables (3.0 kg less weight gain per 100 g/da

115 more weight gain per 100 g/day increase) and starchy vegetables (peas, corn, and potatoes) (2.6 kg mo

116 eve adequate intake of healthful fruits, non-starchy vegetables and whole grain, and moderate intake

117 ssed meat, added sugars, saturated fats, and starchy vegetables decreased over time.

118 gar sweetened beverages, refined grains, and starchy vegetables in favor of whole grains, fruit, and

119 Increased consumption of fruits and non-starchy vegetables is inversely associated with weight c

120 les in favor of whole grains, fruit, and non-starchy vegetables may support efforts to control weight

121 with lower mortality, with the exception of starchy vegetables such as peas and corn.

122 ual servings of whole grains, fruit, and non-starchy vegetables was associated with less weight gain.

123 id servings of foods ranged from 0.43 (other starchy vegetables) to 0.84 (milk) among women and from

124 titution analyses, replacing refined grains, starchy vegetables, and sugar sweetened beverages with e

125 egetables, fruits, legumes, nuts, tubers and starchy vegetables, fish, and added fats.

126 On the other hand, increased intake of starchy vegetables, including corn, peas, and potatoes,

127 le DR by extrusion with different commercial starchy wall materials (Capsul, N-Lok, and Globe).