FLUORESCENT METABOLITES IN VIRUS- OR RUST-INFECTED BEAN LEAVES

1965 ◽  
Vol 43 (2) ◽  
pp. 201-215 ◽  
Author(s):  
C. C. Gill
Keyword(s):  
Caffeic Acid ◽  
Paper Chromatography ◽  
Coumaric Acid ◽  
Virus Infections ◽  
New Materials ◽  
Lesion Formation ◽  
Fluorescent Materials ◽  
Derivatives Of ◽  
Fluorescent Compounds ◽  
Bean Leaves

The fluorescent substances in un-infected and virus- or rust-infected primary bean leaves were examined by paper chromatography 11 to 20 days after seeding.A relatively constant total of 17 fluorescent materials was recorded in normal leaves. For local, necrotic virus infections, totals of 20 additional fluorescent materials were recorded between [Formula: see text] and 7 days after inoculation for tobacco necrosis (TNV) and 15 between [Formula: see text] and 9 days for tobacco mosaic (TMV). Thirteen of the new materials in TMV infections appeared to be the same as some of those from TNV infections, but were quantitatively greater for the more extensively necrotic TNV lesions. One of the most prominent metabolites associated with the hypersensitive virus infections was occasionally present in trace amounts following mild leaf abrasion.Only eight materials additional to those in healthy leaves were detected in extracts from non-necrotic rusted tissue between 1 and 6 days after inoculation. Five of these were tentatively identified as common to both TNV and TMV infections and a sixth as common to TNV infections. No abnormal fluorescent materials were recorded from inoculated leaves bearing symptomless 3-day-old infections of bean strain of TMV and only a trace of one 8 days after inoculation. A rough correlation was apparent between the degree of necrosis and formation of new fluorescent compounds.Abnormal fluorescent materials were also detected in cowpea leaves bearing local lesion infections of TNV. Many of these were different from those of TNV-infected bean. The appearance of abnormal fluorescent compounds coincided with incipient virus lesion formation on bean and cowpea.Six fluorescent materials in healthy bean were tentatively identified as derivatives of caffeic acid, p-coumaric acid, or quercetin. Six major abnormal fluorescent metabolites in bean showed evidence of phenolic nature.

scholarly journals A Simple Method for Evaluating the Bioactive Phenolic Compounds’ Presence in Brazilian Craft Beers

Molecules ◽  
2021 ◽  
Vol 26 (16) ◽  
pp. 4716
Author(s):  
Marcelo Coelho Silva ◽  
Jeancarlo Pereira dos Anjos ◽  
Lilian Lefol Nani Guarieiro ◽  
Bruna A. Souza Machado
Keyword(s):  
Phenolic Compounds ◽  
Caffeic Acid ◽  
Good Accuracy ◽  
Limit Of Detection ◽  
Coumaric Acid ◽  
Simple Method ◽  
Craft Beer ◽  
Extraction Step ◽  
Satisfactory Precision ◽  
Craft Beers

There are a significant number of analytical methodologies employing different techniques to determine phenolic compounds in beverages. However, these methods employ long sample preparation processes and great time consumption. The aim of this paper was the development of a simple method for evaluating the phenolic compounds’ presence in Brazilian craft beers without a previous extraction step. Catechin, caffeic acid, epicatechin, p-coumaric acid, hydrated rutin, trans-ferulic acid, quercetin, kaempferol, and formononetin were analyzed in fifteen different craft beers. The method showed good linearity (R2 ≥ 0.9966). The limit of detection ranged from 0.08 to 0.83 mg L−1, and limits of quantification were between 0.27 and 2.78 mg L−1. The method showed a satisfactory precision (RSD ≤ 16.2%). A good accuracy was obtained by the proposed method for all phenolic compounds in craft beer (68.6% ˂ accuracy ˂ 112%). Catechin showed higher concentrations (up to 124.8 mg L−1) in the samples, followed by epicatechin (up to 51.1 mg L−1) and caffeic acid (up to 8.13 mg L−1). Rutin and formononetin were observed in all analyzed samples (0.52 mg L−1 to 2.40 mg L−1), and kaempferol was less present in the samples. The presence of plant origin products was determinant for the occurrence of the highest concentrations of phenolic compounds in Brazilian craft beers.

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.

scholarly journals Identification of the Tyrosine- and Phenylalanine-Derived Soluble Metabolomes of Sorghum

2021 ◽  
Vol 12 ◽  
Author(s):  
Jeffrey P. Simpson ◽  
Jacob Olson ◽  
Brian Dilkes ◽  
Clint Chapple
Keyword(s):  
Amino Acids ◽  
Cinnamic Acid ◽  
Aromatic Amino Acids ◽  
Flavonoid Glycosides ◽  
Coumaric Acid ◽  
Biotic And Abiotic Stress ◽  
Proportional Contribution ◽  
Negative Ionization ◽  
Derivatives Of

The synthesis of small organic molecules, known as specialized or secondary metabolites, is one mechanism by which plants resist and tolerate biotic and abiotic stress. Many specialized metabolites are derived from the aromatic amino acids phenylalanine (Phe) and tyrosine (Tyr). In addition, the improved characterization of compounds derived from these amino acids could inform strategies for developing crops with greater resilience and improved traits for the biorefinery. Sorghum and other grasses possess phenylalanine ammonia-lyase (PAL) enzymes that generate cinnamic acid from Phe and bifunctional phenylalanine/tyrosine ammonia-lyase (PTAL) enzymes that generate cinnamic acid and p-coumaric acid from Phe and Tyr, respectively. Cinnamic acid can, in turn, be converted into p-coumaric acid by cinnamate 4-hydroxylase. Thus, Phe and Tyr are both precursors of common downstream products. Not all derivatives of Phe and Tyr are shared, however, and each can act as a precursor for unique metabolites. In this study, 13C isotopic-labeled precursors and the recently developed Precursor of Origin Determination in Untargeted Metabolomics (PODIUM) mass spectrometry (MS) analytical pipeline were used to identify over 600 MS features derived from Phe and Tyr in sorghum. These features comprised 20% of the MS signal collected by reverse-phase chromatography and detected through negative-ionization. Ninety percent of the labeled mass features were derived from both Phe and Tyr, although the proportional contribution of each precursor varied. In addition, the relative incorporation of Phe and Tyr varied between metabolites and tissues, suggesting the existence of multiple pools of p-coumaric acid that are fed by the two amino acids. Furthermore, Phe incorporation was greater for many known hydroxycinnamate esters and flavonoid glycosides. In contrast, mass features derived exclusively from Tyr were the most abundant in every tissue. The Phe- and Tyr-derived metabolite library was also utilized to retrospectively annotate soluble MS features in two brown midrib mutants (bmr6 and bmr12) identifying several MS features that change significantly in each mutant.

scholarly journals Roles of citrus secondary metabolites in tree and fruit defence against pests and pathogens

2021 ◽  
Vol 1 (2) ◽  
pp. 51-62
Author(s):  
Ibrahim Kahramanoglu ◽  
Serhat Usanmaz
Keyword(s):  
Secondary Metabolites ◽  
Human Health ◽  
Caffeic Acid ◽  
Positive Impact ◽  
Plant Defence ◽  
Background Information ◽  
Diverse Group ◽  
Coumaric Acid ◽  
Horticultural Crops ◽  
Potential Benefits

Plants have evolved several mechanisms to protect themselves from different biotic and abiotic challenges, including pest and pathogen attacks. One of the most important mechanisms is the secondary metabolites (SM) (terpenes, phenolics and nitrogen/sulphur-containing compounds). The plants have synthesised a diverse group of compounds in different concentrations (mostly in very small quantities) and have important roles in plant defence, survival, adaptation, and reproduction. Citrus crops are among the most essential cultivated fruit groups and are rich in terpenoids and phenolics. Besides the well-known benefits of these compounds on human health, they have a significant role in plant/fruit defence against biotic and abiotic challenges. This review aims to highlight the importance of these compounds (such as limonene, citral, saponin, hesperidin, quercetin, tangeritine, caffeic acid, p-coumaric acid, scoparone, etc.) and discuss their roles in tree and fruit defence against pests and pathogens. In today’s world, where there is an essential human impact on nature, a need is raised to reduce pesticides against pests and pathogens. Therefore, understanding the roles of these SM and their induction is believed to have a significant positive impact on the production and/or storage of horticultural crops and may help reduce the use of synthetic agrochemicals. In line with this information, present review was aimed to provide a background information for researchers, farmers, horticulturalists and technology developers about the potential benefits of SM on plant/fruit defence and a guideline about their induction.

Synthesis and evaluation of fluorescent materials for colour control of peroxyoxalate chemiluminescence. II. Violet and blue emitters

1981 ◽  
Vol 34 (8) ◽  
pp. 1687 ◽  
Author(s):  
PJ Hanhela ◽  
DB Paul
Keyword(s):  
Peroxyoxalate Chemiluminescence ◽  
Fluorescent Materials ◽  
Blue Emitters ◽  
Synthetic Approaches ◽  
Fluorescent Compounds

Synthetic approaches to efficient blue fluorescent compounds suitable for use in peroxyoxalate chemiluminescence systems are described. Various bis(phenylethynyl)-naphthalenes and -phenan-threnes were obtained but these were shown to produce purple fluorescence and chemiluminescence. Ring substitution of 9,10-diphenylanthracene, however, afforded a number of satisfactory blue fluorescent emitters. The structure and derivation of several byproducts is also discussed.

Improving the color stability and antioxidation activity of blueberry anthocyanins by enzymatic acylation with p-coumaric acid and caffeic acid

LWT ◽  
2020 ◽  
Vol 130 ◽  
pp. 109673 ◽  
Author(s):  
Jingna Liu ◽  
Yuanhong Zhuang ◽  
Yonghua Hu ◽  
Shan Xue ◽  
Hui Li ◽  
...  
Keyword(s):  
Caffeic Acid ◽  
Color Stability ◽  
Coumaric Acid ◽  
Antioxidation Activity ◽  
Enzymatic Acylation

scholarly journals The effects of plant density and irrigation on phenolic content in cauliflower 

2017 ◽  
Vol 44 (No. 4) ◽  
pp. 178-185 ◽  
Author(s):  
Alina Kałużewicz ◽  
Jolanta Lisiecka ◽  
Monika Gąsecka ◽  
Włodzimierz Krzesiński ◽  
Tomasz Spiżewski ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Ferulic Acid ◽  
Gallic Acid ◽  
Caffeic Acid ◽  
Phenolic Acids ◽  
Plant Density ◽  
Phenolic Content ◽  
Sinapic Acid ◽  
Dry Weight ◽  
Coumaric Acid

This study was conducted to study the influence of plant density and irrigation on the content of phenolic compounds, i.e., phenolic acids and flavonols in cv. ‘Sevilla’ cauliflower curds. Levels of phenolic acids and flavonols were in the range of 3.0–6.2 mg and 25.4–87.8 mg/100 g of dry weight, respectively, depending on plant density and irrigation. Of the phenolic acids, caffeic acid was detected in the highest amount, followed by p-coumaric acid, sinapic acid, gallic acid, and ferulic acid. Of the two flavonols detected, the levels of quercetin were higher than those of kaempferol. The content of the detected phenolic acids (with the exception of ferulic acid) and both flavonols increased with increasing plant density. Furthermore, the concentration of phenolic compounds (with the exception of ferulic acid) was significantly higher under irrigation.

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