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THE INHIBITING EFFECT OF CAFFEIC ACID ON THE ENZYMATIC DEGRADATION OF IAA IS EXERTED VIA THE NON‐IAA DEGRADING PEROXIDASES
Author(s) -
Mast C.A. Vander
Publication year - 1970
Publication title -
acta botanica neerlandica
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.871
H-Index - 87
eISSN - 1438-8677
pISSN - 0044-5983
DOI - 10.1111/j.1438-8677.1970.tb00165.x
Subject(s) - radical , chemistry , peroxidase , caffeic acid , enzyme , biochemistry , cofactor , degradation (telecommunications) , antioxidant , telecommunications , computer science
SUMMARY Caffeic acid inhibits the enzymatic degradation of IAA, probably by formation of semiquinones. These radicals then occupy the sites on the non‐IAA degrading peroxidases which are normally used for the transfer of the IAA free radicals, thereby closing pathway I (see fig.1 ). H 2 O 2 cancels this inhibiting effect by directing the flow of the IAA free radicals via pathway II to the cofactor.