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"One Rotten Apple Spoils the Whole Barrel": The Plant Hormone Ethylene, the Small Molecule and its Complexity
The gaseous molecule ethylene (C2H4), which is small in size and simple in structure, is a plant hormone most often associated with fruit ripening yet has a diversity of effects throughout the plant life cycle. While its agricultural effects were known even in ancient Egypt, the complexity of its mode of action and the broad spectrum of its effects and potential uses in plant physiology remain important scientific challenges today. In the last few decades, the biochemical pathway of ethylene production has been uncovered, ethylene perception and signaling have been molecularly dissected, ethylene-responsive transcription factors have been identified and numerous effects of ethylene have been described, ranging from water stress, development, senescence, reproduction plant-pathogen interactions, and of course, ripening. Thus ethylene is involved in plant development, in biotic and abiotic stress, and in reproduction. There is no stage in plant life that is not affected by ethylene, modulated by a complex and fascinating molecular machinery.
Evolution of Gene Regulatory Networks in Plant Development
During their life cycle plants undergo a wide variety of morphological and developmental changes. Impinging these developmental processes there is a layer of gene, protein and metabolic networks that are responsible for the initiation of the correct developmental transitions at the right time of the year to ensure plant life success. New omic technologies are allowing the acquisition of massive amount of data to develop holistic and integrative analysis to understand complex processes. Among them, Microarray, Next-generation Sequencing (NGS) and Proteomics are providing enormous amount of data from different plant species and developmental stages, thus allowing the analysis of gene networks ...
ISIJ International
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Food Biosynthesis
Food Biosynthesis, Volume One in the Handbook of Food Bioengineering series, describes the main aspects related to the biological production of synthetic ingredients and natural foods, highlighting the impact of bacteria and plants in the biosynthesis of key food components. Biosynthesis methods could help solve issues like food shortages, providing consumers with preferred 'natural' food options. This book represents how biologically synthesized ingredients, such as vanilla flavoring, soy, milk and egg substitutes can be utilized as a desired option future foods. It is ideal for scientists and researchers who want to improve their knowledge on the field of food biosynthesis. - Presents practical approaches of biosynthesis and the impact of biological origin on the field of food engineering - Offers alternative applications to produce natural foods - Includes processes and techniques to produce health promoting foods - Discusses the positive effects of biosynthesis on microbial production to enhance food safety - Offers a variety of perspectives on biosynthesis and its benefits for food ingredient production
Ethylene: A Key Regulatory Molecule in Plants
Ethylene is a simple gaseous phytohormone with multiple roles in regulation of metabolism at cellular, molecular, and whole plant level. It influences performance of plants under optimal and stressful environments by interacting with other signaling molecules. Understanding the ethylene biosynthesis and action through the plant's life can contribute to improve the knowledge of plant functionality and use of this plant hormone may drive adaptation and defense of plants from the adverse environmental conditions. The action of ethylene depends on its concentration in cell and the sensitivity of plants to the hormone. In recent years, research on ethylene has been focused, due to its dual action...
