@article {45673,
	title = {Plant cholesterol biosynthetic pathway overlaps with phytosterol metabolism},
	journal = {Nature Plants},
	volume = {3},
	year = {2017},
	month = {JAN},
	type = {Article},
	abstract = {The amount of cholesterol made by many plants is not negligible. Whereas cholesterogenesis in animals was elucidated decades ago, the plant pathway has remained enigmatic. Among other roles, cholesterol is a key precursor for thousands of bioactive plant metabolites, including the well-known Solanum steroidal glycoalkaloids. Integrating tomato transcript and protein co-expression data revealed candidate genes putatively associated with cholesterol biosynthesis. A combination of functional assays including gene silencing, examination of recombinant enzyme activity and yeast mutant complementation suggests the cholesterol pathway comprises 12 enzymes acting in 10 steps. It appears that half of the cholesterogenesis-specific enzymes evolved through gene duplication and divergence from phytosterol biosynthetic enzymes, whereas others act reciprocally in both cholesterol and phytosterol metabolism. Our findings provide a unique example of nature{\textquoteright}s capacity to exploit existing protein folds and catalytic machineries from primary metabolism to assemble a new, multi-step metabolic pathway. Finally, the engineering of a {\textquoteright}high-cholesterol{\textquoteright} model plant underscores the future value of our gene toolbox to produce high-value steroidal compounds via synthetic biology.},
	doi = {10.1038/nplants.2016.205},
	author = {Sonawane, P. D. and Pollier, J. and Panda, S. and Szymanski, J. and Massalha, H. and Yona, M. and Unger, T. and Malitsky, S. and Arendt, P. and Pauwels, L. and Almekias-Siegl, E. and Rogachev, I. and Meir, S. and Cardenas, P.D. and Masri, A. and Petrikov, M. and Schaller, H. and Schaffer, A. A. and Kamble, A. and Giri, A. P. and Goossens, A. and Aharoni, A.}
}
@article {45625,
	title = {Protein α-amylase inhibitor from withania somnifera and its role in overall quality and nutritional value improvement of potato chips during processing},
	journal = {Food and Bioprocess Technology },
	volume = {12},
	year = {2019},
	month = {APR},
	pages = {636-644},
	type = {Article},
	chapter = {636-644},
	abstract = {<p>Cold storage and processing increase the reducing sugar level in potato (Solanum tuberosum L.) which is responsible for browning and acrylamide formation that adversely affect sensory and nutrient quality of chips. Effect of α-amylase inhibitor from Withania somnifera (WSAI) treatment on the overall quality improvement of potato chips during processing was studied. WSAI treatment to potato slices at 200 ppm for 30 min was found to reduce browning (60\%), residual amylase, and polyphenol oxidase activities (~ 40\%) and reduce sugar level by 25\%, respectively, over control. Color match analysis indicated an improvement in whiteness and brightness indices and a significant reduction in yellowness index of potato chips. The treatment proved to be superior over blanching and reduction in acrylamide generation during frying was which also observed in chips treated with it. Furthermore, our results were comparable to that of treatment with α-amylase inhibitor of Triticum aestivum and better than synthetic inhibitor, acarbose.</p>
},
	keywords = {Acrylamide, alpha-amylase inhibitor, Browning of potato, Reducing sugars, Sensory and nutrient quality},
	issn = {1935-5130},
	doi = {10.1007/s11947-019-2233-7 },
	author = {Kasar, S. S. and Giri, A. P. and Pawar, P. K. and Maheshwari, V. L.}
}
