Cyanidin 3-malonylglucoside and malonyl-coenzyme a: Anthocyanidin malonyltransferase in Lactuca sativa leaves

Yamaguchi, Masa‐atsu; Kawanobu, Syuji; Maki, Tatunori; Ino, Ikuo

doi:10.1016/0031-9422(96)00025-8

Cited by 28 publications

(17 citation statements)

References 11 publications

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“…This agrees with previous work (Yamaguchi et al, 1996). The initial anthocyanin content in white tissue was very small (22 µg g -1 ), but a significant (p e 0.05) increase was observed during cold storage (47 µg g -1 ) ( Figure 5).…”

Section: Resultssupporting

confidence: 93%

Phenolic Metabolites in Red Pigmented Lettuce (Lactuca sativa). Changes with Minimal Processing and Cold Storage

Ferreres

Gil

Castañer

et al. 1997

J. Agric. Food Chem.

166

125

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Minimally processed products are more perishable than unprocessed raw materials and readily deteriorate in quality, especially in color and texture. The effects of minimal processing on phenolic metabolites have been studied on red lettuce. Three different tissues of cv. Lollo Rosso were separated as white, green, and red and stored at 5°C for 7-14 days. The phenolic acids caffeoyltartaric, chlorogenic, dicaffeoyltartaric, and dicaffeoylquinic, the flavonoids quercetin 3-glucuronide, quercetin 3-glucoside, quercetin 3-(6-malonylglucoside), and the new compound quercetin 3-(6-malonylglucoside) 7-glucoside, and the anthocyanin cyanidin 3-malonylglucoside were isolated and identified in lettuce extracts. Phenolic compound content was evaluated immediately after cutting and after storage of the minimally processed products at 5°C. In midrib, wounding induced an increase in phenylpropanoids during storage, particularly phenolic acids and anthocyanins. On the contrary, wounding did not induce significant changes in the caffeic acid derivatives and flavonoids in green and red tissues. The anthocyanin content decreased in both green and red tissues during storage.

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Section: Resultssupporting

confidence: 93%

Phenolic Metabolites in Red Pigmented Lettuce (Lactuca sativa). Changes with Minimal Processing and Cold Storage

Ferreres

Gil

Castañer

et al. 1997

J. Agric. Food Chem.

166

125

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“…Lettuce is also a good source of flavonoids. Several quercetin conjugates, namely quercetin 3-(6-malonylglucoside), quercetin 3-glucoside, quercetin 3-glucuronide, quercetin 3-rhamnoside, quercetin 3-galactoside, and quercetin 3-(6-malonylglucoside)-7-glucoside were detected in both red pigmented and green leaf lettuce [203,208,209]. Red lettuce varieties contained higher levels of flavonoids than did green lettuce varieties [51,208].…”

Section: Phenolics In Vegetablesmentioning

confidence: 96%

Phenolics in cereals, fruits and vegetables: Occurrence, extraction and analysis

Naczk

Shahidi

2006

Journal of Pharmaceutical and Biomedical Analysis

1,151

607

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“…Aliphatic acyltransferases have been reported from many sources and some of them have been purified and well characterized (Matern et al, 1983;Koester et al, 1984;Ino and Yamaguchi, 1993;Yamaguchi et al, 1995Yamaguchi et al, , 1996.…”

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confidence: 99%

Anthocyanin 5‐Aromatic Acyltransferase from Gentiana Triflora

Fujiwara

Tanaka

Fukui

et al. 1997

European Journal of Biochemistry

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Acylation with hydroxycinnamic acids stabilizes anthocyanins and makes their colour bluer (bathochromic shift). We purified to homogeneity one acylation enzyme, hydroxycinnamoyl-CoA :anthocyanidin 3,5-diglucoside 5-0-glucoside-6"'-O-hydroxycinnamoyltransferase, from blue petals of Gentiana triflora. It is a single polypeptide protein of 52 kDa with a PI of 4.6. It catalyzes the transfer of the p-coumaric acid and caffeic acid from their CoA esters to the 5-glucosyl moiety of anthocyanidin 3,5-diglucosides but could not use malonyl-CoA as an acyl donor. Neither anthocyanidin 3-monoglucoside nor anthocyanins aromatically acylated at the 3-glucosyl moiety could be acylated by this enzyme. Aromatic acylation of anthocyanidin 3,5-diglucoside by this enzyme caused a bathochromic shift and increased pigment stability in neutral to weakly basic pH. Other anthocyanins from the petals of G. trijlora were isolated and their structures were determined by fast-atom-bombardment MS and NMR. The biosynthetic pathway of gentiodelphin, a diacylated anthocyanin accumulating in G. triflora petals, is proposed on the basis of these results.

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Cyanidin 3-malonylglucoside and malonyl-coenzyme a: Anthocyanidin malonyltransferase in Lactuca sativa leaves

Cited by 28 publications

References 11 publications

Phenolic Metabolites in Red Pigmented Lettuce (Lactuca sativa). Changes with Minimal Processing and Cold Storage

Phenolic Metabolites in Red Pigmented Lettuce (Lactuca sativa). Changes with Minimal Processing and Cold Storage

Phenolics in cereals, fruits and vegetables: Occurrence, extraction and analysis

Anthocyanin 5‐Aromatic Acyltransferase from Gentiana Triflora

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