The effect of quercetin on the accumulation of carbohydrates and amino acids in tomato fruits

被引：6

作者：

Stakhova, LN ^{[1
]}

Ladygin, VG ^{[1
]}

Stakhov, LF ^{[1
]}

机构：

[1] Russian Acad Sci, Inst Basic Biol Problems, Pushchino 142292, Moscow Oblast, Russia

来源：

RUSSIAN JOURNAL OF PLANT PHYSIOLOGY | 2001年 / 48卷 / 02期

基金：

俄罗斯基础研究基金会;

关键词：

Lycopersicon esculentum; amino acids; glucose; carbohydrates; tomato fruits; quercetin; glucoeogenesis;

D O I：

10.1023/A:1009087614221

中图分类号：

Q94 [植物学];

学科分类号：

071001 ;

摘要：

We studied the effects of low concentrations of quercetin on the contents of sugars and amino acids in ripe tomato (Lycopersicon esculentum Mill.) fruits. In treated plants, the content of glucose increased by 1.5-4.5 times, whereas the total content of amino acids decreased by 1.5 times. The glucogenic amino acids, glutamic and aspartic acid, decreased most substantially, viz. by 1.7 and 1.6 times, respectively. The mechanism of the quercetin-induced enhancement of gluconeogenesis and suppression of glycolysis, both resulting in the accumulation of glucose, are discussed.

引用

页码：160 / 164

页数：5

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