Abstract
Protein preparations from cell-suspension cultures of an Afghan cultivar of Daucus carota (carrot) catalyzed the formation of acylated anthocyanins from a cyanidin triglycoside isolated from the carrot cultures using (1-O-sinapoyl-, 1-O-feruloyl-) and 1-O-(p-coumaroyl)-β-glucose as acyl donors. The enzyme activities can be classified as 1-O-hydroxycinnamoyl-β-glucose: cyanidin 3-O-(2″-O-xylosyl-6″-O-glucosylgalactoside) 6‴-O-hydroxycinnamoyltransferases (EC 2.3.1.-).
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Abbreviations
- HCA:
-
hydroxycinnamic acid
- HPLC-MS:
-
high-performance liquid chromatography — mass spectrometry
References
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The authors wish to express their thanks to Dr. D. Strack and his co-workers (Technische Universität, Braunschweig, FRG) for kindly providing us with the 1-O-acylglucosides and for many helpful discussions. The HPLC-MS was performed with the excellent help of Dr. J.W. Metzger (Universität Tübingen, FRG). The technical assistance of J. Madlung is gratefully acknowledged. We are also grateful to Dr. F. Constabel (Plant Biotechnology Institute, Saskatoon, Canada) for critical reading of the English manuscript. This work was supported by a fellowship (LGFG) of the Land Baden-Württemberg and by the Deutsche Forschungsgemeinschaft.
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Edgar Gläßgen, W., Ulrich Seitz, H. Acylation of anthocyanins with hydroxycinnamic acids via 1-O-acylglucosides by protein preparations from cell cultures of Daucus carota L.. Planta 186, 582–585 (1992). https://doi.org/10.1007/BF00198039
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DOI: https://doi.org/10.1007/BF00198039