Claim · model-written summary
A lipoxygenase inhibitor reduced lutein degradation.
- Taxon
- Wheat
Triticum aestivumt0 - Treatment
- a lipoxygenase inhibitore0
- Outcome
- Lutein degradatione0
- Direction
- reducede0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Lutein degradation was reduced in the presence of a lipoxygenase inhibitor”
t0“Wheat”
Title
Lipoxygenase in Wheat: Genetic Control and Impact on Stability of Lutein and Lutein Esters
Daryl J. Mares; Judy Cheong; Shashi N. Goonetilleke; et al. Foods 2021. doi:10.3390/foods10051149
Other claims from this paper (8)
- Association Higher lipoxygenase concentration was associated with increased loss of free lutein and lutein mono-esters.
- Observation Lutein diesters appeared more resistant to degradation.
- Intervention effect Heating noodle sheets to destroy enzyme activity reduced lutein degradation.
- Intervention effect Increasing pH reduced lutein degradation.
- Association An Lpx-B1.1 mutation was associated with reduced lipoxygenase activity from high to intermediate.
- Association A chromosome 4D locus was associated with variation in lipoxygenase activity between intermediate and near-zero.
- Observation The gene underlying the 4D locus is a putative lipoxygenase.
- Recommendation Authors suggest 4B and 4D mutations and storage favoring esterification to improve lutein stability.