Biochemical Characterization of Parsley Glycosyltransferases Involved in the Biosynthesis of a Flavonoid Glycoside, Apiin
Song An, Maho Yamashita, Sho Iguchi, Taketo Kihara, Eri Kamon, Kazuya Ishikawa, Masaru Kobayashi, Takeshi Ishimizu · 2023
Read Biochemical Characterization of Parsley Glycosyltransferases Involved in the Biosynthesis of a Flavonoid Glycoside, Apiin by Song An, Maho Yamashita, Sho Iguchi, Taketo Kihara, Eri Kamon, Kazuya Ishikawa, Masaru Kobayashi, Takeshi Ishimizu (2023) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-10706860.txt.
Description
Song An and co-authors report plant research from two thousand twenty-three on how parsley makes a compound called apiin. Apiin is a flavonoid glycoside, a pigment-like molecule with sugars attached, found in celery and parsley. Several steps of its making were known in celery, but the parsley enzymes were largely missing.
The team identified two parsley genes for enzymes that add the sugars in turn. Tests of what each enzyme accepts showed both also serve in making related compounds. The genes were most active in the same organs and growth stages where those compounds build up. The authors say the genes confirm their role in parsley, and the findings may help produce apiin and probe its purpose in the plant.
Catalog record
| CREATOR | Song An, Maho Yamashita, Sho Iguchi, Taketo Kihara, Eri Kamon, Kazuya Ishikawa, Masaru Kobayashi, Takeshi Ishimizu |
|---|---|
| YEAR | 2023 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 26 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |