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Transcriptomics, Targeted Metabolomics and Gene Expression of Blackberry Leaves and Fruits Indicate Flavonoid Metabolic Flux from Leaf to Red Fruit

机译：转录组学，靶向代谢组学和黑莓叶和果实的基因表达表明从叶到红果的黄酮类代谢流

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Enrique Gutierrez; Ana García-Villaraco; José A. Lucas; Ana Gradillas; F. Javier Gutierrez-Mañero; Beatriz Ramos-Solano;
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1. Regulation of Fig ( Ficus carica L.) Fruit Color: Metabolomic and Transcriptomic Analyses of the Flavonoid Biosynthetic Pathway [J] . Ziran Wang, Yuanyuan Cui, Alexander Vainstein, Frontiers in Plant Science . 2017,第1期

机译：无花果果实颜色的调节：类黄酮生物合成途径的代谢组学和转录组学分析
2. Effect of a Shading Mesh on the Metabolic, Nutritional, and Defense Profiles of Harvested Greenhouse-Grown Organic Tomato Fruits and Leaves Revealed by NMR Metabolomics [J] . Cristina Abreu Ana, Marin Patricia, Manuel Aguilera-Saez Luis, Journal of Agricultural and Food Chemistry . 2019,第46期

机译：遮阳网对NMR代谢组织揭示的收获温室生长有机番茄水果和叶片代谢，营养和防御谱的影响
3. Flavonoids and mineral composition the leaf in yellow passion fruit plant in function of leaves at positions in the branch [J] . Carvalho Almy Júnior Cordeiro de, Freitas Marta Simone Mendon?a, Monnerat Pedro Henrique, Ciencia Rural . 2007,第6期

机译：黄百香果植物叶片中黄酮和矿物质的组成与叶片在分支位置的功能
4. Metabolic Flux Analysis Based on Isotope Labeling Technique and Metabolic Regulation Analysis with Gene and Protein Expressions [C] . Kazuyuki Shimizu, ACS Symposium Series 862 American Chemical Society . 2003

机译：基于同位素标记技术的代谢通量分析及基因和蛋白质表达的代谢调控分析
5. Polyphenol content and differential expression of flavonoid biosynthetic pathway genes of Fragaria spp. with white fruit. [D] . Roy, Sutapa. 2016

机译：草莓属植物类黄酮生物合成途径基因的多酚含量及其差异表达与白色水果。
6. Transcriptomics Targeted Metabolomics and Gene Expression of Blackberry Leaves and Fruits Indicate Flavonoid Metabolic Flux from Leaf to Red Fruit [O] . Enrique Gutierrez, Ana García-Villaraco, José A. Lucas, -1

机译：黑莓叶片和果实的转录组学靶向代谢组学和基因表达表明从叶到红色果实的类黄酮代谢通量。
7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。

Transcriptomics, Targeted Metabolomics and Gene Expression of Blackberry Leaves and Fruits Indicate Flavonoid Metabolic Flux from Leaf to Red Fruit

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