L-DOPA Production in Plant Cell Cultures

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Abstract

L-3,4-dihydroxyphenylalanine (DOPA), a nonprotein amino acid, was first isolated from the fruit of Vicia faba (Guggenheim 1913), and is known as a chemical barrier to insect attack (Rehr et al. 1973). When some legumes which contain L-DOPA in large amounts, are injured the wounded parts turn noticeably brown or black, due to the oxidation of DOPA by polyphenol oxidase.