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- Kjellbom, Per, et al.
(author)
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Aquaporins and water homeostasis in plants
- 1999
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In: Trends in Plant Science. - 1360-1385. ; 4:8, s. 308-314
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Research review (peer-reviewed)abstract
- Aquaporins are water channel proteins of vacuolar and plasma membranes. When opened they facilitate the passive movement of water molecules down a water potential gradient. In Arabidopsis, 30 genes have been found that code for aquaporin homologues. Some of these genes code for highly abundant constitutively expressed proteins and some are known to be temporally and spatially regulated during development and in response to stress. The water transport activity of two aquaporins is regulated at the protein level by phosphorylation and dephosphorylation. At a given time, cells express several different aquaporins, and it is probable that vacuolar and plasma membrane aquaporins acting in concert are responsible for the cytosolic osmoregulation that is necessary for maintaining normal metabolic processes. Inhibition studies of aquaporins in vivo and antisense mutant studies suggest that, in addition to cytosolic osmoregulation, aquaporins are important for the bulk flow of water in plants.
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- Marklinder, Ingela, et al.
(author)
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Degradation of phytate by using varied sources of phytases in an oat-based nutrient solution fermented by Lactobacillus plantarum strain 299 V
- 1995
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In: Food microbiology (Print). - 0740-0020 .- 1095-9998. ; 12:6, s. 487-495
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Journal article (peer-reviewed)abstract
- A formula has previously been developed for an oat-based nutrient solution, fermented by Lactobacillus plantarum strain 299 V, to be used as a probiotica for people with a damaged intestinal microflora. Oats are nutritious and rich in minerals, but also contain large amounts of phytate (myoinositol hexaphosphate), which is one of the main inhibitors of absorption of iron and zinc in humans. The effects of phytases of varied sources (malted barley flour, malted oat flour, rye sour dough and of wheat phytase and phytase from Asperigillus niger), on the phytate degradation, acidity, bacterial counts and aroma of the oat-based nutrient solution were studied. The degradation of phytate varied between 100% and 72% of the initial value, depending on the source of phytase added. Malted barley flour and malted oat flour had the same capacity for degrading phytate in oats. The rate of pH decrease, final pH values, acidity, and viable counts of lactic acid bacteria varied in the solutions depending on the source of phytase. The most efficient phytate degradation was achieved by adding phytase from A. niger to the oat-based nutrient solution. However, by using the enzyme, the nutrient solution became bitter tasting and had low counts of lactic acid bacteria. (C) 1995 Academic Press Limited
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