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Sulfated phenolic acids in plants.

Klara Supikova1, Andrea Kosinova1, Martin Vavrusa1

  • 1Department of Experimental Biology, Palacky University, Slechtitelu 27, 78371, Olomouc, Czech Republic.

Planta
|May 13, 2022
PubMed
Summary

Sulfated phenolic acids, new plant metabolites, were discovered in edible crops like oats and tomatoes using advanced mass spectrometry. These compounds are primarily found in plant symplast, suggesting biosynthesis by sulfotransferases.

Keywords:
Edible speciesLC–MSMass spectrometryMetabolomicsPhenolic acidsSulfated compounds

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Area of Science:

  • Plant Metabolomics
  • Natural Product Discovery
  • Biochemistry

Background:

  • Phenolic acids are common plant metabolites.
  • Sulfated metabolites are less understood in plants.
  • Previous research has not extensively documented sulfated phenolic acids in land plants.

Purpose of the Study:

  • To discover and identify novel sulfated phenolic acids in various plant species.
  • To investigate the occurrence and distribution of these compounds in edible plants.
  • To elucidate the potential biosynthetic pathways and localization of sulfated phenolic acids.

Main Methods:

  • Untargeted Ultra-High Performance Liquid Chromatography-Quadrupole Time-of-Flight Mass Spectrometry (UHPLC-QTOF-MS) on over 50 plant, fungi, and algae samples.
  • Structural identification using synthesized standards for comparison of retention times and mass spectral data.
  • Quantification of sulfated phenolic acids and comparison with non-sulfated counterparts.
  • Analysis of symplast and apoplast fractions in oat to determine compound localization.

Main Results:

  • Discovery of a novel group of sulfated phenolic acids in land plants, including zosteric acid, 4-(sulfooxy)benzoic acid, 4-(sulfoooxy)phenylacetic acid, ferulic acid 4-sulfate, and vanillic acid 4-sulfate.
  • Detection of these compounds in various edible species such as oat, wheat, barley, tomato, carrot, broccoli, celery, cabbage, banana, pineapple, radish, and olive oil.
  • Quantification revealed concentrations of sulfated phenolic acids ranging from 0.34 to 22.18 µg·g⁻¹ DW, with non-sulfated forms being less abundant.
  • Isoferulic acid 3-sulfate and caffeic acid 4-sulfate were putatively identified in celery and broccoli, respectively.
  • In oat, sulfated phenolic acids were predominantly found in the symplast (>70%).

Conclusions:

  • Sulfated phenolic acids represent a newly identified class of plant metabolites with widespread occurrence in edible species.
  • Their detection in land plants for the first time broadens our understanding of plant metabolic diversity.
  • The high concentration of sulfated forms suggests a significant role, potentially involving biosynthesis via sulfotransferases within the plant symplast.