Ribosomally synthesized and post-translationally modified peptide natural products: Overview and recommendations for a universal nomenclature

Covering: 1988 to 2012 This review presents recommended nomenclature for the biosynthesis of ribosomally synthesized and post-translationally modified peptides (RiPPs), a rapidly growing class of natural products. The current knowledge regarding the biosynthesis of the >20 distinct compound classes is also reviewed, and commonalities are discussed

Time of synthesis, concentration, and localization of essential oil in the fruit of coriander

Non-Peer ReviewedCoriander (Coriandrum sativum L.) of the family Apiaceae is one of the major spice crops in Saskatchewan and produces the essential oil linalool. The essential oil in coriander fruit accumulates in oil ducts (vittae) during formation and maturation of the fruits. A study was conducted to determine when, where, and how much the essential oil is produced in the fruit of coriander. The results of this study indicated that: The concentration of essential oil during fruit development of coriander was the highest at 3 and 4 weeks after flowering and declined after that. Splitting of coriander fruits resulted in the loss of about 30 % of the essential oil. Dehulling of coriander fruit resulted in the loss of about 55 % of the essential oil. The hull of coriander contained only about 0.3 ml/l 00g essential oil. High density coriander fruits averaged two seeds per fruit with a high 1000-fruit weight, but they were lower in essential oil than the low density fruits. The essential oil in coriander fruit is stored in two oil ducts, located on the inner edge of each hemisphere-shaped mericarp