no substrates are (R)-amygdalin, linamarin, (neo)linustatin, 4-nitrophenyl-alpha-D-glucopyranoside, 4-nitrophenyl-beta-D-mannoside, 4-nitrophenyl-alpha-D-mannoside, 4-nitrophenyl-beta-D-xyloside and (S)-dhurrin
in the sweet genotype Ramillete, amygdalin formation is prevented because the prunasin is degraded upon passage of the beta-glucosidase rich cell layer in the inner epidermis of the tegument
prunasin is taken up in the small intestine and decomposed by beta-glucosidase into glucose and mandelonitrile, which is further hydrolyzed to benzaldehyde and hydrogen cyanide. Amygdalin, the precursor of prunasin, is a toxic component and can cause fatal cyanide poisonings, chronic toxicity, and death
prunasin is taken up in the small intestine and decomposed by beta-glucosidase into glucose and mandelonitrile, which is further hydrolyzed to benzaldehyde and hydrogen cyanide. Amygdalin, the precursor of prunasin, is a toxic component and can cause fatal cyanide poisonings, chronic toxicity, and death
little or no inhibition by Cu2+, Mg2+, Zn2+, Pb2+, Fe2+, Fe3+, Ag2+, no inhibition by diethyldithiocarbamate, 1,10-phenanthroline, 2,2'-dipyridyl or EDTA
RNA is extracted from the tegument, nucellus and cotyledon of one sweet and two bitter (D05-187 and S3067) almond genotypes throughout fruit ripening. Sequences of nine positive prunasin hydrolases are obtained from all of the genotypes. Minor differences in the nucleotide and corresponding amino acid sequences are found between the nine prunasin hydrolases sequences. None of the differences can be related to the sweet or bitter flavour. Only PH691 from the D05-187 tegument shows reduced prunasin hydrolase activity; genotypes Lauranne (SkSk, sweet), D05-187 (sksk, bitter) and S3067 (sksk, bitter)
localization analysis by immunohistochemic method. The staining method using 6-bromo-2-naphthyl-beta-D-glucopyranoside does not distinguish between beta-glycosidases with different substrate specificity, like prunasin and amygdalin hydrolase
Ph691 appears in the tegument and nucellus of the bitter S3067 almond genotype at the beginning of the development period. It appears in the tegument, nucellus and cotyledon in both the bitter and sweet genotypes halfway through the development period, and only in the cotyledon of the bitter and sweet genotypes at the final development stage
in the sweet genotype, the inner epidermis in the tegument facing the nucellus is rich in cytoplasmic and vacoular prunasin beta-glucosidase activity, whereas in the bitter cultivar, the beta-glucosidase activity in this cell layer is low. In the bitter genotype, prunasin synthesized in the tegument is transported into the cotyledon via the transfer cells and converted into amygdalin in the developing almond seed, whereas in the sweet genotype, amygdalin formation is prevented because the prunasin is degraded upon passage of the beta-glucosidase rich cell layer in the inner epidermis of the tegument
high activity in the inner epidermis of the tegument of the sweet genotype Ramillete, whereas the bitter cultivar S3067 shows low activity in this cell layer
amygdalin contents in different genotypes, i.e. cultivars Ramillete, Marcona, Garrigues, and S3067, the content is high in bitter variants such as S3067, and low in sweet variants such as Ramillete, overview
in the sweet genotype, the inner epidermis in the tegument facing the nucellus is rich in cytoplasmic and vacoular prunasin beta-glucosidase activity, whereas in the bitter cultivar, the beta-glucosidase activity in this cell layer is low
in the sweet genotype, the inner epidermis in the tegument facing the nucellus is rich in cytoplasmic and vacoular prunasin beta-glucosidase activity, whereas in the bitter cultivar, the beta-glucosidase activity in this cell layer is low
in the sweet almond genotype, the inner epidermis in the tegument facing the nucellus is rich in cytoplasmic and vacuolar prunasin beta-glucosidase activity, whereas in the bitter cultivar, the beta-glucosidase activity in this cell layer is low. In the bitter genotype, prunasin synthesized in the tegument is transported into the cotyledon via the transfer cells and converted into amygdalin in the developing almond seed, whereas in the sweet genotype, amygdalin formation is prevented because the prunasin is degraded upon passage of the beta-glucosidase rich cell layer in the inner epidermis of the tegument
RNA is extracted from the tegument, nucellus and cotyledon of one sweet and two bitter (D05-187 and S3067) almond genotypes throughout fruit ripening. Sequences of nine positive prunasin hydrolases are obtained from all of the genotypes by RT-PCR and cloning. The clones, from mid ripening stage, are expressed in a heterologous system in tobacco plants by agroinfiltration
evaluating intestinal absorption of amygdalin or prunasin, by estimating its transfer across the mucosal border as well as its uptake into the intestinal tissue, for judgement of toxication rusks, overview. Use of the enzyme in an in vitro digestion model with the Caco-2 cell to estimate the human oral bioavailability of cyanogenic compounds from food or plants, overview