scholarly journals Degradation of phenylalanine and tyrosine by Sporobolomyces roseus

1968 ◽  
Vol 106 (2) ◽  
pp. 507-514 ◽  
Author(s):  
Keith Moore ◽  
P. V. Subba Rao ◽  
G. H. N. Towers
Keyword(s):  
Benzoic Acid ◽  
Caffeic Acid ◽  
Cinnamic Acid ◽  
Protocatechuic Acid ◽  
Acid Metabolism ◽  
Hydroxybenzoic Acid ◽  
Coumaric Acid ◽  
Tracer Studies ◽  
Lyase Activity ◽  
Sporobolomyces Roseus

Ammonia-lyase activity for l-phenylalanine, m-hydroxyphenylalanine and l-tyrosine was demonstrated in cell-free extracts of Sporobolomyces roseus. Cultures of this organism converted dl-[ring−14C]phenylalanine and l-[U−14C]tyrosine into the corresponding cinnamic acid. Tracer studies showed that these compounds were further metabolized to [14C]protocatechuic acid. Benzoic acid and p-hydroxybenzoic acid were intermediates in this pathway. Washed cells of the organism readily utilized cinnamic acid, p-coumaric acid, caffeic acid, benzoic acid and p-hydroxybenzoic acid. Protocatechuic acid was the terminal aromatic compound formed during the metabolism of these compounds. The cells of S. roseus were able to convert m-coumaric acid into m-hydroxybenzoic acid, but the latter compound, which accumulated in the medium, was not further metabolized. 4-Hydroxycoumarin was identified as the product of o-coumaric acid metabolism by this organism.

Biosynthese von p-Hydroxybenzoesäure und anderer Benzoesäuren in höheren Pflanzen

1964 ◽  
Vol 19 (5) ◽  
pp. 398-405 ◽  
Author(s):  
M. H. Zenk ◽  
G. Müller
Keyword(s):  
Benzoic Acid ◽  
Protocatechuic Acid ◽  
Higher Plants ◽  
Side Chain ◽  
Hydroxybenzoic Acid ◽  
Benzoic Acids ◽  
Coumaric Acid ◽  
Cinnamic Acids ◽  
Feeding Experiments ◽  
Catalpa Ovata

Feeding experiments with glucose- (2-14C), phenylalanine- (3-14C), tyrosine- (3-14C) and p-coumaric acid- (3-14C) showed that the latter three substances are incorporated in good yields into p-hydroxybenzoic acid in leaves of Catalpa ovata. Kinetic experiments showed that p-hydroxybenzoic acid is formed from phenylalanine via p-coumaric acid and the subsequent β-oxidation of the side chain. p-Hydroxybenzoic acid can also be synthetised by hydroxylation of benzoic acid, but this does not seem to be the biosynthetic route in Catalpa.Phenylalanine- (3-14C) is also incorporated into benzoic acid, protocatechuic acid, and vanillic acid by different plants; the radioactivity of the β-C atom of the amino acid was found in each case to be located in the carboxyl group of the C6 — C1 acid. This suggests that in higher plants the benzoic acids are formed from the corresponding cinnamic acids via β-oxidation.

Biosynthesis of phenolic acids in tomato plants infected with Agrobacterium tumefaciens

1974 ◽  
Vol 52 (9) ◽  
pp. 2041-2047 ◽  
Author(s):  
Kailash C. Chadha ◽  
Stewart A. Brown
Keyword(s):  
Agrobacterium Tumefaciens ◽  
Benzoic Acid ◽  
Phenolic Acids ◽  
Cinnamic Acid ◽  
Acid Metabolism ◽  
Oxidation Products ◽  
Causative Organism ◽  
Coumaric Acid ◽  
Tomato Plants ◽  
Qualitative And Quantitative

Tomato plants 21 days old were inoculated with Agrobacterium tumefaciens, the causative organism of crown gall, and 72 h later [3-14C]cinnamic or [carboxyl-14C]benzoic acid was administered by wick-feeding to these and to uninfected control plants. After a further 48 h both groups were examined for incorporation of label into phenolic acids. The pattern of incorporation into bound phenolic acids of the controls was in accord with biosynthetic pathways previously demonstrated in normal plants, but qualitative and quantitative divergence from this pattern was observed in the bound phenolic acids of the infected plants. The data suggest interference by the pathogen with β-oxidation of at least two phenylpropanoid acids of the lignification pathway. In infected plants, lowered incorporation of 14C from cinnamic acid into phenylpropanoid acids of the lignification pathway and their β-oxidation products was accompanied by the appearance of labelled o-coumaric acid, consistent with some diversion of cinnamic acid metabolism toward ortho-hydroxylation. Incorporation of 14C from benzoic acid into gentisic and especially salicylic acid of infected plants was much lower than in the controls.

COUMARINS AND PHENOLIC ACIDS IN THE UREDOSPORES OF WHEAT STEM RUST

1957 ◽  
Vol 3 (6) ◽  
pp. 847-862 ◽  
Author(s):  
C. F. van Sumere ◽  
C. van Sumere-de Preter ◽  
L. C. Vining ◽  
G. A. Ledingham
Keyword(s):  
Ferulic Acid ◽  
Caffeic Acid ◽  
Phenolic Acids ◽  
Stem Rust ◽  
Vanillic Acid ◽  
Protocatechuic Acid ◽  
Hydroxybenzoic Acid ◽  
Coumaric Acid ◽  
Wheat Stem Rust ◽  
Stimulation Of

A paper chromatographic method suitable for identification of the small amounts of coumarins and phenolic acids present in the uredospores of wheat stem rust was developed. By the use of the circular technique and a combination of three different solvent systems an adequate separation of all the substances was achieved. A preliminary development of the chromatogram with a solvent in which the test compounds were non-mobile facilitated identification and avoided the need for extensive preliminary fractionation of the extracts.Using this method the following compounds were identified in spore extracts: coumarin, umbelliferone, daphnetin, aesculetin, p-hydroxybenzoic acid, vanillic acid, protocatechuic acid, o-coumaric acid, p-coumaric acid, ferulic acid, and caffeic acid; coumarin, p-hydroxybenzoic acid, vanillic acid, protocatechuic acid, o-coumaric acid, and ferulic acid were also present as glycosides; in addition scopoletin, gallic acid, syringic acid, and sinapic acid were detected after hydrolysis and are assumed to be present only in a bound form.In order to obtain some information about the role of these substances in the physiology of wheat stem rust, uredospores were germinated by being floated en masse on dilute aqueous solutions. Of the compounds tested, indoleacetic acid, coumarin, o-coumaric acid, protocatechuic acid, umbelliferone, and daphnetin gave a marked stimulation of germination at concentrations of 10–200 μg./ml. Caffeic acid, vanillic acid, p-hydroxybenzoic acid, ferulic acid, and ferulic acid β-glucoside had little effect or were strongly inhibitory.The stimulation of germination is attributed to the counteraction of a self-inhibitor released from the spores, and the possible significance of the compounds on the physiology of the rust and the host–parasite relationship is discussed.

PREPARATION OF CAFFEIC AND DIHYDROCAFFEIC ACIDS BY METHODS SUITABLE FOR INTRODUCTION OF C14 INTO THE β-POSITION

1959 ◽  
Vol 37 (12) ◽  
pp. 1431-1438 ◽  
Author(s):  
A. C. Neish
Keyword(s):  
Acetic Acid ◽  
Benzoic Acid ◽  
Caffeic Acid ◽  
Malonic Acid ◽  
Cinnamic Acid ◽  
Catalytic Hydrogenation ◽  
Benzoyl Chloride ◽  
Protocatechuic Acid ◽  
Barium Carbonate ◽  
Hydrogen Bromide

3,4-(Dibenzyloxy)-benzoyl chloride (m.p. 95°) was prepared from the corresponding acid, and reduced to 3,4-(dibenzyloxy)-benzaldehyde (m.p. 86°) by Rosenmund's method. The over-all yield of this aldehyde was 52%, based on the barium carbonate used for preparation of the acid. The aldehyde was debenzylated by hydrogen bromide in acetic acid, and the protocatechualdehyde thus obtained was condensed with malonic acid, to give caffeic acid. Condensation of 3,4-(dibenzyloxy)-benzaldehyde with malonic acid gave 3,4–(dibenzyloxy)-cinnamic acid (m.p. 206–208°) which was converted to dihydrocaffeic acid by catalytic hydrogenation. The over-all yields of caffeic and dihydrocaffeic acids were 36% and 39%, respectively, based on barium carbonate. Protocatechuic acid was readily obtained by hydrogenolysis of 3,4-(dibenzyloxy)-benzoic acid; the yield was 70% based on carbonate.

PREPARATION OF CAFFEIC AND DIHYDROCAFFEIC ACIDS BY METHODS SUITABLE FOR INTRODUCTION OF C14 INTO THE β-POSITION

1959 ◽  
Vol 37 (1) ◽  
pp. 1431-1438 ◽  
Author(s):  
A. C. Neish
Keyword(s):  
Acetic Acid ◽  
Benzoic Acid ◽  
Caffeic Acid ◽  
Malonic Acid ◽  
Cinnamic Acid ◽  
Catalytic Hydrogenation ◽  
Benzoyl Chloride ◽  
Protocatechuic Acid ◽  
Barium Carbonate ◽  
Hydrogen Bromide

3,4-(Dibenzyloxy)-benzoyl chloride (m.p. 95°) was prepared from the corresponding acid, and reduced to 3,4-(dibenzyloxy)-benzaldehyde (m.p. 86°) by Rosenmund's method. The over-all yield of this aldehyde was 52%, based on the barium carbonate used for preparation of the acid. The aldehyde was debenzylated by hydrogen bromide in acetic acid, and the protocatechualdehyde thus obtained was condensed with malonic acid, to give caffeic acid. Condensation of 3,4-(dibenzyloxy)-benzaldehyde with malonic acid gave 3,4–(dibenzyloxy)-cinnamic acid (m.p. 206–208°) which was converted to dihydrocaffeic acid by catalytic hydrogenation. The over-all yields of caffeic and dihydrocaffeic acids were 36% and 39%, respectively, based on barium carbonate. Protocatechuic acid was readily obtained by hydrogenolysis of 3,4-(dibenzyloxy)-benzoic acid; the yield was 70% based on carbonate.

scholarly journals Relationships Between the Content of Phenolic Compounds and the Antioxidant Activity of Polish Honey Varieties as a Tool for Botanical Discrimination

Molecules ◽  
2021 ◽  
Vol 26 (6) ◽  
pp. 1810
Author(s):  
Monika Kędzierska-Matysek ◽  
Małgorzata Stryjecka ◽  
Anna Teter ◽  
Piotr Skałecki ◽  
Piotr Domaradzki ◽  
...  
Keyword(s):  
Principal Component Analysis ◽  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Caffeic Acid ◽  
Principal Component ◽  
Total Content ◽  
Component Analysis ◽  
Total Phenolic ◽  
Hydroxybenzoic Acid ◽  
Coumaric Acid

The study compared the content of eight phenolic acids and four flavonoids and the antioxidant activity of six Polish varietal honeys. An attempt was also made to determine the correlations between the antioxidant parameters of the honeys and their polyphenol profile using principal component analysis. Total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity (ABTS) and reduction capacity (FRAP) were determined spectrophotometrically, and the phenolic compounds were determined using high-performance liquid chromatography (HPLC). The buckwheat honeys showed the strongest antioxidant activity, most likely because they had the highest concentrations of total phenols, total flavonoids, p-hydroxybenzoic acid, caffeic acid, p-coumaric acid, vanillic acid and chrysin. The principal component analysis (PCA) of the data showed significant relationships between the botanic origin of the honey, the total content of phenolic compounds and flavonoids and the antioxidant activity of the six Polish varietal honeys. The strongest, significant correlations were shown for parameters of antioxidant activity and TPC, TFC, p-hydroxybenzoic acid, caffeic acid and p-coumaric acid. Analysis of four principal components (explaining 86.9% of the total variance), as a classification tool, confirmed the distinctiveness of the Polish honeys in terms of their antioxidant activity and content of phenolic compounds.

METABOLISM OF PHENYLPROPANOID COMPOUNDS IN SALVIA: II. BIOSYNTHESIS OF PHENOLIC CINNAMIC ACIDS

1959 ◽  
Vol 37 (1) ◽  
pp. 537-547 ◽  
Author(s):  
D. R. McCalla ◽  
A. C. Neish
Keyword(s):  
Caffeic Acid ◽  
Phenolic Acids ◽  
Cinnamic Acid ◽  
Shikimic Acid ◽  
Sinapic Acid ◽  
Coumaric Acid ◽  
Cinnamic Acids ◽  
Phenyllactic Acid ◽  
Salvia Splendens ◽  
Specific Activities

p-Coumaric, caffeic, ferulic, and sinapic acids were found to occur in Salvia splendens Sello in alkali-labile compounds of unknown constitution. A number of C14-labelled compounds were administered to leafy cuttings of salvia and these phenolic acids were isolated after a metabolic period of several hours and their specific activities measured. Cinnamic acid, dihydrocinnamic acid, L-phenylalanine, and (−)-phenyllactic acid were found to be good precursors of the phenolic acids. D-Phenylalanine, L-tyrosine, and (+)-phenyllactic acid were poor precursors. A kinetic study of the formation of the phenolic acids from L-phenylalanine-C14 gave data consistent with the view that p-coumaric acid → caffeic acid → ferulic acid → sinapic acid, and that these compounds can act as intermediates in lignification. Feeding of C14-labelled members of this series showed that salvia could convert any one to a more complex member of the series but not so readily to a simpler member. Caffeic acid-β-C14 was obtained from salvia after the feeding of L-phenylalanine-β-C14 or cinnamic acid-β-C14, and caffeic acid labelled only in the ring was obtained after feeding generally labelled shikimic acid.

Zur Biosynthese der Benzoesäure in Gaultheria procumbens L. II

1964 ◽  
Vol 19 (9) ◽  
pp. 781-783 ◽  
Author(s):  
Hans Grisebach ◽  
Karl-Otto Vollmer
Keyword(s):  
Salicylic Acid ◽  
Cinnamic Acid ◽  
Protocatechuic Acid ◽  
Total Activity ◽  
Syringic Acid ◽  
The Other ◽  
Carboxyl Group ◽  
Hydroxybenzoic Acid ◽  
Benzoic Acids ◽  
Gaultheria Procumbens

Further investigations on the biosynthesis of benzoic acids in Gaultheria procumbens L. have shown that besides salicylic acid all the other benzoic acids (gentisinic acid, p-hydroxybenzoic acid, protocatechuic acid, o-pyrocatechuic acid(?), syringic acid and vanillinic acid) can be formed from cinnamic acid. In the case of vanillinic acid it was proved that the total activity is located in the carboxyl group when cinnamic acid-[3-14C] is the precursor.Formiat-14C is incorporated into the methylester group of methylsalicylate.

BIOSYNTHESIS OF THE COUMARINS. TRACER STUDIES ON COUMARIN FORMATION IN HIEROCHLOË ODORATA AND MELILOTUS OFFICINALIS

1960 ◽  
Vol 38 (2) ◽  
pp. 143-156 ◽  
Author(s):  
Stewart A. Brown ◽  
G. H. N. Towers ◽  
D. Wright
Keyword(s):  
Cinnamic Acid ◽  
Shikimic Acid ◽  
Perennial Grass ◽  
Coumaric Acid ◽  
Sweet Clover ◽  
Tracer Studies ◽  
Melilotus Officinalis ◽  
Specific Activities ◽  
Acid Pathway ◽  
Hierochloe Odorata

Coumarin formation has been studied with C14in the perennial grass, Hierochloë odorata, and in yellow sweet clover, Melilotus officinalis. In general the latter species yielded inconsistent data. In Hierochloë, o-coumaric, cinnamic, and shikimic acids and L-phenylalanine were the best of 10 compounds tested as coumarin precursors, the first two at least being incorporated with little randomization of C14. Acetate was more poorly utilized. It was concluded that the aromatic ring of coumarin arises via the shikimic acid pathway in preference to acetate condensation. When the time of metabolism was varied, o-coumaryl glucoside and free o-coumaric acid rapidly acquired high specific activities from cinnamic acid-C14, but coumarin and melilotic acid became active much more slowly. A lag in the acquisition of C14by coumarin for the first 6 to 8 hours was followed by a rectilinear increase until at least 24 hours. Much the greatest accumulation of C14was found in o-coumaryl glucoside during this entire period. Furthermore, this compound when fed to Hierochloë is comparable to cinnamic acid as a coumarin precursor. These findings suggest a possible function for o-coumaryl glucoside or a derivative in coumarin biosynthesis.

Co-production of caffeic acid and p-hydroxybenzoic acid from p-coumaric acid by Streptomyces caeruleus MTCC 6638

2005 ◽  
Vol 71 (5) ◽  
pp. 720-727 ◽  
Author(s):  
Ashish Sachan ◽  
Shashwati Ghosh ◽  
Sukanta Kumar Sen ◽  
Adinpunya Mitra
Keyword(s):  
Caffeic Acid ◽  
Hydroxybenzoic Acid ◽  
Coumaric Acid
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