Hydroxycinnamic acid esters enhance peroxidase-dependent oxidation of 3,4-dihydroxyphenylalanine. Differences in the enhancement among the esters

被引：9

作者：

Takahama, U ^{[1
]}

Yoshitama, K

机构：

[1] Kyushu Dent Coll, Biol Lab, Kitakyushu, Fukuoka 8038580, Japan

[2] Kumamoto Univ, Dept Biol Sci, Kumamoto 8608555, Japan

来源：

JOURNAL OF PLANT RESEARCH | 1998年 / 111卷 / 1101期

关键词：

3,4-dihydroxyphenylalanine (dopa); hydroxycinnamic acid esters; mechanism of oxidation of dopa; peroxidase; phenoxyl radicals;

D O I：

10.1007/BF02507155

中图分类号：

Q94 [植物学];

学科分类号：

071001 ;

摘要：

Horseradish peroxidase (HRP)-dependent oxidation of 3, 4-dihydroxyphenylalanine (dopa) was studied to elucidate the mechanism of its oxidation. The oxidation of dopa was enhanced by hydroxycinnamic acid esters and dopa suppressed HRP-dependent oxidation of the esters. These results indicate that phenoxyl radicals of hydroxycinnamic acid esters that are formed at first, can oxidize dopa. Among hydroxycinnamic acid esters used, affinity of the phenoxyl radicals for dopa was in order 4-coumaric > caffeic > ferulic acid ester radicals.

引用

页码：97 / 100

页数：4

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