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Literature summary for 1.2.3.4 extracted from
- Biodegradation of oxalic acid from spinach using cereal radicles (2005), J. Agric. Food Chem., 53, 9751-9758.
Localization
| Localization | Comment | Organism | GeneOntology No. | Textmining |
|---|---|---|---|---|
| cell wall | stained after incubation with 4-chloro-1-naphthol | Hordeum vulgare | 5618 | - |
| cell wall | stained after incubation with 4-chloro-1-naphthol | Secale cereale | 5618 | - |
| cell wall | stained after incubation with 4-chloro-1-naphtol | Triticum aestivum | 5618 | - |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Avena sativa | - |
oat, with freshly sliced oat radicles little oxalate degradation is oberserved | - |
| Hordeum vulgare | - |
barley, var. Alpaca, freshly sliced barley radicles are less effective in oxalate degradation than rye radicles | - |
| Secale cereale | - |
commercial blend | - |
| Triticum aestivum | - |
wheat, var.Zentos, freshly sliced wheat radicles are less effective in oxalate degradation than rye radicles | - |
| Triticum spelta | - |
commercial blend, freshly sliced spelt radicles are less effective in oxalate degradation than rye radicles | - |
| Zea mays | - |
maize, with maize radicle negligble oxalate degradation is observed | - |
Source Tissue
| Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|
| radicle | - |
Triticum aestivum | - |
| radicle | - |
Hordeum vulgare | - |
| radicle | - |
Zea mays | - |
| radicle | - |
Avena sativa | - |
| radicle | - |
Triticum spelta | - |
| radicle | fresh or heat dried (55°C for 16 h, with T increased in 5°C steps to reach 75°C) radicles are used. Heat drying reduces the rate of oxalate degradation activity by approximately half. Deep-freezing the radicles to -20°C does not lead to any loss of oxalate degradation activity within 4 weeks of storage | Secale cereale | - |
| seedling | different developmental stages were examined (complete seedling with radicles) with the oxalate degradation rate being similarly high for 4-8-old seedlings | Secale cereale | - |
Synonyms
| Synonyms | Comment | Organism |
|---|---|---|
| Germin | - |
Triticum aestivum |
| Germin | - |
Hordeum vulgare |
| Germin | - |
Zea mays |
| Germin | - |
Avena sativa |
| Germin | - |
Secale cereale |
| Germin | - |
Triticum spelta |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 18 | 35 | in situ, max. rate of oxalate degradation in the liquid phase of a spinach (commercial frozen) preparation, the rate of oxalate degradation in spinach suspension and the solid phase is lower. In fresh spinach (without any heat treatment) little oxalate degradation occurs | Secale cereale |
| 30 | 60 | in situ in an oxalate solution | Secale cereale |
Temperature Range [°C]
| Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 5 | 55 | in situ, max. oxalate degradation in the liquid phase of a spinach (commercial frozen) preparation, the rate of oxalate degradation in spinach suspension and the solid phase is lower. In fresh spinach (without any heat treatment) little oxalate degradation occurs | Secale cereale |
| 20 | 70 | in situ in an oxalate solution at different time intervals of incubation | Secale cereale |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 4 | - |
in situ, max. rate of oxalate degradation in the liquid phase of a spinach (commercial frozen) preparation, the max. rate of oxalate degradation in spinach suspension and the solid phase is reached at pH 3.5 | Secale cereale |
| 4 | 4.5 | maximum activity, in situ at 25°C with a oxalate solution | Secale cereale |
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