Novel carotenoid cleavage dioxygenase catalyzes the first dedicated step in saffron crocin biosynthesis

Crocus sativus stigmas are the source of the saffron spice and accumulate the apocarotenoids crocetin, crocins, picrocrocin, and safranal, responsible for its color, taste, and aroma. Through deep transcriptome sequencing, we identified a novel dioxygenase, carotenoid cleavage dioxygenase 2 (CCD2),...

पूर्ण विवरण

में बचाया:
ग्रंथसूची विवरण
मुख्य लेखकों: Frusciante, Sarah, Diretto, Gianfranco, Bruno, Mark, Ferrante, Paola, Pietrella, Marco, Prado-Cabrero, Alfonso, Rubio-Moraga, Angela, Beyer, Peter, Gomez-Gomez, Lourdes, Al-Babili, Salim, Giuliano, Giovanni
स्वरूप: Artigo
भाषा:Inglês
प्रकाशित: National Academy of Sciences 2014
विषय:
Biological Sciences
ऑनलाइन पहुंच:https://ncbi.nlm.nih.gov/pmc/articles/PMC4143034/
https://ncbi.nlm.nih.gov/pubmed/25097262
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1073/pnas.1404629111
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