Acetolactate and Acetoin Synthesis in Ripening Peas

The biosynthesis of protein amino acids in plant tissue culture I. Isotope competition experiments using glucose-U-C14 and the protein amino acids.

“…In general, the effect was one of inhibiting the rate of sodium absorption (4), but of enhancing the rate for potassium (4,10,11,14,21), sulfate (13), chloride (17,20) (18,19). Thus, Ca++ affects the rate of absorption of a specific salt although the absorption rate of the cation or anion is usually considered to be independent of each other.…”

Imidazolinones and Acetohydroxyacid Synthase from Higher Plants

“…Control activity was linear through 4 h. (2,13,15) or in partially purified form (14) have appeared. There have been no reports, however, of attempts to purify the enzyme from a higher plant source to homogeneity.…”

A pathway for the biosynthesis of straight and branched, odd- and even-length, medium-chain fatty acids in plants.

“…Labeling patterns from (2-14C]acetate forbranched-but not straight-chain-acids indicate the utilization of acetate through HETPP as well as in reaction 1. According to an accepted scheme (19), acetolactate formation involves activation of pyruvate to a-lacto thiamine pyrophosphate followed by decarboxylation to form HETPP (activated acetaldehyde), a substrate in the acetolactate synthase reaction (19). Davies (20) showed that in wheat germ and ripening pea preparations, HETPP is dissociable and, moreover, that free acetaldehyde may be activated to form HETPP. The interconversion of HETPP and acetaldehyde appears very prominent in trichome glands.…”