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Planta. 1992 Mar;186(4):582-5. doi: 10.1007/BF00198039.

Acylation of anthocyanins with hydroxycinnamic acids via 1-O-acylglucosides by protein preparations from cell cultures of Daucus carota L.

Author information

1
Allgemeine Botanik und Pflanzenphysiologie, Botanisches Institut der Universität Tübingen, Auf der Morgenstelle 1, W-7400, Tübingen, Germany.

Abstract

Protein preparations from cell-suspension cultures of an Afghan cultivar of Daucus carota (carrot) catalyzed the formation of acylated anthocyanins from a cyanidin triglycoside isolated from the carrot cultures using (1-O-sinapoyl-, 1-O-feruloyl-) and 1-O-(p-coumaroyl)-β-glucose as acyl donors. The enzyme activities can be classified as 1-O-hydroxycinnamoyl-β-glucose: cyanidin 3-O-(2″-O-xylosyl-6″-O-glucosylgalactoside) 6‴-O-hydroxycinnamoyltransferases (EC 2.3.1.-).

PMID:
24186789
DOI:
10.1007/BF00198039

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