Evolution of tocopherols in relation of unsaturated fatty acids during maturation of seeds of rapeseed (Brassica napus L.).

被引：3

作者：

Sebei, Khaled ^{[1
]}

Boukhchina, Sadok ^{[1
]}

Kallel, Habib ^{[1
]}

机构：

[1] Univ Tunis El Manor, Lab Biochim Lipides & Interact Macromol, Fac Sci Tunis, Tunis 2092, Tunisia

来源：

COMPTES RENDUS BIOLOGIES | 2007年 / 330卷 / 01期

关键词：

Brassica napus; oil; unsaturated fatty acids; tocopherols; maturation;

D O I：

10.1016/j.crvi.2005.12.005

中图分类号：

Q [生物科学];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

The oil content increases during the maturation of seeds (rise of 30%), but decreases at the end of seed maturation. Differences between SDS-PAGE total protein profiles were shown. Polyunsaturated fatty acids contents increase during middle-maturation. Contents of alpha and gamma tocopherols increase with time. This increase is explained by the fact that tocopherols participate actively in the protection of membranes whose phospholipids consist of polyunsaturated fatty acids (PUFAs).

引用

页码：55 / 61

页数：7

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