Prunasin (Pru)

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(R)-Prunasin; D-Prunasin

Prunasin (Pru)
Prunasin is a cyanogenic glucoside related to amygdalin. Amygdalin is a cyanogenic diglucoside and constitutes the bitter component in bitter almond (Prunus dulcis). Amygdalin concentration increases in the course of fruit formation. The monoglucoside prunasin is the precursor of amygdalin. Prunasin may be degraded to hydrogen cyanide, glucose, and benzaldehyde by the action of the β-glucosidase prunasin hydrolase (PH) and mandelonitirile lyase or be glucosylated to form amygdalin. The tissue and cellular localization of PHs was determined during fruit development in two sweet and two bitter almond cultivars using a specific antibody toward PHs. Confocal studies on sections of tegument, nucellus, endosperm, and embryo showed that the localization of the PH proteins is dependent on the stage of fruit development, shifting between apoplast and symplast in opposite patterns in sweet and bitter cultivars.

Organism species: Pan-species (General)

CATALOG NO. PRODUCT NAME APPLICATIONS
Proteins n/a Complete Antigen of Prunasin (Pru) Antigenic Transformation Customized Service Offer
Antibodies n/a Monoclonal Antibody to Prunasin (Pru) Monoclonal Antibody Customized Service Offer
n/a Polyclonal Antibody to Prunasin (Pru) Polyclonal Antibody Customized Service Offer
Assay Kits n/a CLIA Kit for Prunasin (Pru) CLIA Kit Customized Service Offer
n/a ELISA Kit for Prunasin (Pru) ELISA Kit Customized Service Offer