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Formation of coenzyme a esters of cinnamic acids with an enzyme preparation from cell suspension cultures of parsley
Author(s) -
Hahlbrock K.,
Grisebach H.
Publication year - 1970
Publication title -
febs letters
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.593
H-Index - 257
eISSN - 1873-3468
pISSN - 0014-5793
DOI - 10.1016/0014-5793(70)80492-6
Subject(s) - cinnamic acid , enzyme , chemistry , biosynthesis , biochemistry , coumaric acid , suspension culture , ferulic acid , coenzyme a , substrate (aquarium) , enzyme assay , cell culture , biology , reductase , ecology , genetics
The formation of coenzyme A thiol esters of cinnamic, p ‐coumaric, p ‐methoxy cinnamic, and ferulic acids was catalyzed by enzyme preparations from cell suspension cultures of leaf petioles from parsley ( Petroselinum hortense Hoffm .). Of these acids, p ‐coumaric acid served as the most efficient substrate. Enzyme activity is markedly increased upon illumination with white light in a manner very similar to that in which the activities of a number of enzymes involved in flavone biosynthesis are stimulated by light. This strongly suggests that the formation of p ‐coumaroyl coenzyme A is part of this biosynthetic pathway.