Evidence for Covalently Attached p-Coumaric Acid and Ferulic Acid in Cutins and Suberins
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Evidence for Covalently Attached p-Coumaric Acid and Ferulic Acid in Cutins and Suberins.
p-Coumaric acid (4-hydroxycinnamic acid) and ferulic acid (4-hydroxy-3-methoxycinnamic acid) have been identified as constituents of cutin. Their reduction products were isolated from a phenolic fraction released from the cutin of the fruits of apple, peach, pear, and two varieties of tomato and apple leaf by treatment with LiAlH(4) or LiAlD(4). They were identified by combined gas chromatograp...
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The ability of Saccharomyces cerevisiae to catabolize phenolic compounds remains to be fully elucidated. Conversion of coniferyl aldehyde, ferulic acid and p-coumaric acid by S. cerevisiae under aerobic conditions was previously reported. A conversion pathway was also proposed. In the present study, possible enzymes involved in the reported conversion were investigated. Aldehyde dehydrogenase A...
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ژورنال
عنوان ژورنال: Plant Physiology
سال: 1975
ISSN: 0032-0889,1532-2548
DOI: 10.1104/pp.56.5.650