Medicinal and Aromatic Plants I pp 209-224

Part of the Biotechnology in Agriculture and Forestry book series (AGRICULTURE, volume 4)

L-DOPA Production in Plant Cell Cultures

  • S. Teramoto
  • A. Komamine


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.


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

Copyright information

© Springer-Verlag Berlin Heidelberg 1988

Authors and Affiliations

  • S. Teramoto
    • 1
  • A. Komamine
    • 2
  1. 1.Department of Biology, Faculty of General EducationKumamoto UniversityKumamoto 860Japan
  2. 2.Biological Institute, Faculty of ScienceTohoku UniversitySendai 980Japan

Personalised recommendations