L-DOPA Production in Plant Cell Cultures

  • S. Teramoto
  • A. Komamine
Part of the Biotechnology in Agriculture and Forestry book series (AGRICULTURE, volume 4)


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.


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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

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