Topic
Terpene
About: Terpene is a research topic. Over the lifetime, 2208 publications have been published within this topic receiving 51480 citations. The topic is also known as: terpenes.
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TL;DR: Phylogenetic analysis suggests that ancestral MTPSL genes were acquired by early land plants from bacteria and fungi through horizontal gene transfer.
44 citations
TL;DR: The classification, advantages and agents of enzymatic transformation are summarized and the potential role of new enzymatically transformed terpenoids and their derivatives in the chemoprevention and treatment of other diseases is examined.
Abstract: The plant-derived terpenoids are considered to be the most potent anticancer, anti-inflammatory and anticarcinogenic compounds known. Enzymatic biotransformation is a very useful approach to expand the chemical diversity of natural products. Recent enzymatic biotransformation studies on terpenoids have resulted in the isolation of novel compounds. 14-hydroxy methyl caryophyllene oxide produced from caryophyllene oxide showed a potent inhibitory activity against the butyryl cholinesterase enzyme, and was found to be more potent than parent caryophyllene oxide. The metabolites 3β,7β-dihydroxy-11-oxo-olean-12-en-30-oic acid, betulin, betulonic acid, argentatin A, incanilin, 18β glycyrrhetinic acid, 3,11-dioxo-olean-12-en-30-oic acid produced from 18β glycyrrhetinic acid were screened against the enzyme lipoxygenase. 3,11-Dioxo-olean-12-en-30-oic acid, was found to be more active than the parent compound. The metabolites 3β-hydroxy sclareol 18α-hydroxy sclareol, 6α,18α-dihydroxy sclareol, 11S,18α-dihydroxy sc...
44 citations
TL;DR: A moderate to high within-family broad-sense heritability and significant genetic basis to the variation in 14 of the 16 terpenes assayed are shown, which argues that their variation is influenced by a QTL with pleiotropic effect early in the biosynthetic pathway.
Abstract: Terpenes are a diverse group of plant secondary metabolites that mediate a plethora of ecological interactions in many plant species. Despite increasing research into the genetic control of important adaptive traits in some plant species, the genetic control of terpenes in forest tree species is still relatively poorly studied. In this study, we use quantitative genetic and quantitative trait loci (QTL) analysis to investigate the genetic control of foliar terpenes in an ecologically and commercially important eucalypt species, Eucalyptus globulus. We show a moderate to high within-family broad-sense heritability and significant genetic basis to the variation in 14 of the 16 terpenes assayed. This is the first report of QTL for terpenes in this species. Eleven QTL influenced the terpenes overall. One QTL on linkage group 6 affected six of the seven different sesquiterpenes assayed (plus one monoterpene), which, in combination with highly significant correlations between these compounds, argues that their variation is influenced by a QTL with pleiotropic effect early in the biosynthetic pathway. We examine the homology of these QTL to those found in a closely related eucalypt, Eucalyptus nitens, and provide evidence that both common and unique QTL influence terpene levels.
44 citations
TL;DR: Quantitative real-time PCR analysis revealed that GhTPS1 and GhTPS2 gene expression was elevated after methyl jasmonate (MeJA) treatment in cotton leaves, suggesting thatGhTPS2 might be involved in plant defense in cotton.
44 citations
TL;DR: More than 100 volatile compounds have been identified in the headspace of frankfurter sausages; most abundant were the terpene hydrocarbons, monoterpene alcohols, phenyl propanoids, and phenols.
Abstract: More than 100 volatile compounds have been identified in the headspace of frankfurter sausages. Most abundant were the terpene hydrocarbons, monoterpene alcohols, phenyl propanoids, and phenols. Separate analyses of solutions of spices and smoke demonstrated that most of the terpenes were derived from the spices, whereas the phenols originated mostly from the smoke ingredients. Many of the compounds contributing to the overall odor of the frankfurters have been identified. Some odors, characteristic of the smokiness and spiciness of frankfurters, were caused by phenols and terpenes, whereas others were due to compounds derived from the meat fraction; these compounds included aldehydes, ketones, furanthiols, and alicyclic sulfur compounds.
44 citations