TY - JOUR A1 - Barth, Christian A. T1 - Ein Vitamin mit zwei Gesichtern : Folat in der Vorsorge Y1 - 2009 UR - http://www.dlr-online.de/ SN - 0012-0413 ER - TY - JOUR A1 - Bathe, Katharina A1 - Chen, Frank A1 - Büscher, Ulrich A1 - Dudenhausen, Joachim W. A1 - Schweigert, Florian J. T1 - Veränderung der Carotinoidkonzentration im Serum und in der Milch im Verlauf der Laktation der Frau Y1 - 2000 ER - TY - JOUR A1 - Baumane, Anita A1 - Buchholz, Ingeborg A1 - Schweigert, Florian J. T1 - Einfluss unterschiedlicher Fette auf die Akkumulation von ß-Carotin bei der Ratte Y1 - 1997 ER - TY - JOUR A1 - Baumane, Anita A1 - Wahren, M. A1 - Gürtler, H. A1 - Schweigert, Florian J. T1 - Einfluß einer Eisenapplikation auf den Gehalt an Vitamin A, E und C im Plasma von Ferkeln Y1 - 1997 ER - TY - JOUR A1 - Bok, V. A1 - Schweigert, Florian J. T1 - Untersuchungen zum Einfluß unterschiedlicher Vitamin A-Gehalte im Futter auf die Konzentration von Vitamin A im Plasma und die Ausscheidungen von Vitamin A über den Harn von Hunden Y1 - 1997 ER - TY - JOUR A1 - Carlsohn, Anja A1 - Scharhag-Rosenberger, Friederike A1 - Heydenreich, Juliane A1 - Mayer, Frank T1 - Vitamin-D-Status of athletes with higher UV-exposure during training JF - Ernährungs-Umschau : Forschung & Praxis Y1 - 2013 SN - 0174-0008 VL - 60 IS - 10 SP - 174 EP - 176 PB - Umschau-Zeitschriftenverl. CY - Frankfurt, Main ER - TY - JOUR A1 - Chmielewski, Frank M. A1 - Baldermann, Susanne A1 - Götz, Klaus Peter A1 - Homann, Thomas A1 - Gödeke, Kristin A1 - Schumacher, Fabian A1 - Huschek, Gerd A1 - Rawel, Harshadrai Manilal T1 - Abscisic acid related metabolites in sweet cherry buds (Prunus avium L.) JF - Journal of Horticulture N2 - As our climate changes, plant mechanisms involved for dormancy release become increasingly important for commercial orchards. It is generally believed that abscisic acid (ABA) is a key hormone that responds to various environmental stresses which affects bud dormancy. For this reason, a multi-year study was initiated to obtain data on plant metabolites during winter rest and ontogenetic development in sweet cherry buds (Prunus avium L.). In this paper, we report on metabolites involved in ABA synthesis and catabolism and its effect on bud dormancy in the years 2014/15-2016/17. In previous work, the timings of the different phases of para-, endo-, ecodormancy and ontogenetic development for cherry flower buds of the cultivar ‘Summit’ were determined, based on classical climate chamber experiments and changes in the bud’s water content. Based on these time phases, we focused now on the different aspects of the ABA-metabolism. The results show that there is a continual synthesis of ABA about 5 weeks before leaf fall, and a degradation of ABA during ecodormancy and bud development until the phenological stage ‘open cluster’. This is confirmed by relating the ABA content to that of the total precursor carotenoids, neoxanthin and violaxanthin. The tentative monitoring of individual intermediate metabolites revealed that dihydroxyphaseic acid is the most abundant catabolite of ABA and ABA glucosyl ester is in terms of mass intensity, the most abundant ABA metabolite observed in this study. The results suggest that the direct route for ABA biosynthesis from farnesyl pyrophosphate may also be relevant in cherry flower buds. KW - Dormancy KW - Abscisic acid KW - Synthesis KW - Catabolism KW - Prunus avium L. KW - Flower buds Y1 - 2018 U6 - https://doi.org/10.4172/2376-0354.1000221 SN - 2376-0354 VL - 5 IS - 1 ER - TY - JOUR A1 - Eggert, Kai A1 - Rawel, Harshadrai Manilal A1 - Nikfardjam, Martin S. Pour A1 - Kroll, Jürgen T1 - Interactions between lysozyme and wine components JF - Deutsche Lebensmittel-Rundschau : DLR N2 - The addition of lysozyme amounting to 1000 mg/l wine does neither effect its total phenol content (Folin-Ciocalteu-Method), nor wine colour (measured by extinction at 512 nm) nor its antioxidative capacity (TEAC-Assay). No covalent binding of wine phenols to the enzyme was observed during lysozyme addition, although non-covalent interactions are possible. Lysozyme activity is not influenced by the presence of malvidin-3-glucoside and resveratrol in model experiments, whereas pH and ethanol content produce a corresponding alteration in lysozyme activity. With regard to red wine, a significant effect was noted in the presence of wine components. KW - lysozyme KW - red wine KW - total phenol content KW - colour KW - antioxidative capacity KW - lysozyme activity Y1 - 2006 SN - 0012-0413 VL - 102 IS - 10 SP - 472 EP - 478 PB - Behr CY - Stuttgart ER - TY - JOUR A1 - Erbersdobler, Helmut F. A1 - Barth, Christian A. A1 - Jahreis, Gerhard T1 - Körnerleguminosen in der Humanernährung T1 - Grain Legumes in Human Nutrition Nutrient BT - Nährstoffgehalt und Proteinqualität von Hülsenfrüchten BT - Nutrient Content and Protein Quality of Pulses JF - Ernährungs-Umschau : Forschung & Praxis N2 - Fortsetzung aus Ernährungs Umschau Heft 9/2017 Fettsäurenverteilung Die Gehalte an den wichtigsten Fettsäuren (FS) sind in • Tabelle 4 und 5 aufgeführt, in g/100 g sowie in Prozent des Fettanteils (Etherextrakt bzw. g FS-Methylester pro 100 g der Summe der FS-Methylester). Erbsen und Ackerbohnen spielen als Fett- und FS-Quelle praktisch keine Rolle. Sojabohnen sind eine wesentliche Quelle für Linolsäure, die häufigste n-6-FS. An zweiter Stelle steht die Ölsäure. Aber auch der Gehalt an der n-3-FS α-Linolensäure (ALA) ist hoch, womit sich Sojaöl in die Reihe der Fette mit mittlerem ALA-Gehalt, wie Raps- und Walnussöl einreiht. Im Gegensatz zu Rapsöl entspricht jedoch das Linolsäure/α-Linolensäure- Verhältnis nicht dem empfohlenen Verhältnis von 5:1 in der Gesamt- Diät [13]. Zum Ausgleich für die Fette aus der übrigen Nahrung (Getreide, Lebensmittel tierischer Herkunft) sollten Pflanzenöle besser noch ein engeres Verhältnis als 5:1 aufweisen. Das trifft für Lupinen-Öl schon eher zu, wenngleich der absolute Beitrag an ALA hier eher gering ist. N2 - Continuation from Ernährungs Umschau issue 9/2017 Fatty acid distribution The levels of the most important fatty acids are listed in • Table 4 and 5 in g/100 g, and as a percentage of fat (ether extract or g of fatty acid methyl ester per 100 g of the sum of the fatty acid methylesters). Peas and faba beans provide almost no fats. Soybeans are a good source of linoleic acid, the most common n-6 fatty acid followed by oleic acid. However, the level of the n-3 fatty acid α-linolenic acid (ALA) is also high, which puts soybean oil in the category of fats with medium ALA content, along with oils such as rapeseed oil and walnut oil. However, unlike rapeseed oil, the ratio of linoleic acid to α-linolenic acid is not the recommended ratio for the overall diet of 5:1 [13]. In order to balance out the fats from the rest of the diet (cereals, foods of animal origin), vegetable oils should ideally have a ratio even better than 5:1. Lupine oil has such a ratio, although its absolute ALA content is rather low. Y1 - 2017 UR - https://www.ernaehrungs-umschau.de/fileadmin/Ernaehrungs-Umschau/pdfs/pdf_2017/10_17/EU10_2017_WuF_Erbersdobler_englisch.pdf U6 - https://doi.org/10.4455.eu.2017.034 SN - 0174-0008 VL - 64 IS - 10 SP - 140 EP - 144 PB - Umschau-Zeitschriftenverl. CY - Frankfurt, Main ER - TY - JOUR A1 - Erbersdobler, Helmut F. A1 - Barth, Christian A. A1 - Jahreis, Gerhard T1 - Körnerleguminosen in der Humanernährung T1 - Grain Legumes in the Human Nutrition BT - Nährstoffgehalt und Proteinqualität von Hülsenfrüchten BT - Nutrient Content and Protein Quality of Pulses JF - Ernährungs-Umschau : Forschung & Praxis Y1 - 2017 U6 - https://doi.org/10.4455/eu.2017.038 SN - 0174-0008 VL - 64 IS - 9 SP - 134 EP - 139 PB - Umschau-Zeitschriftenverl. CY - Frankfurt, Main ER -