亚酸盐降解:途径,产品和可能性
Christopher M Ford1, Crystal Sweetman2, Stephen C Fry3
1School of Agriculture, Food and Wine and Waite Research Institute, The University of Adelaide, 5005, Australia.
L-ascorbate是植物化合物的前体,如氧沙酸盐和l-threonate. 它合成为l-酸盐是罕见的,但发生在葡萄藤 (葡萄藤),对于葡萄酒生产至关重要.
科学领域:
- 植物生物化学 植物生物化学
- 代谢学 代谢学 代谢学
- 葡萄酒的研究研究Vitis vinifera.
背景情况:
- L-ascorbate (维生素C) 作为各种植物化合物的前体.
- 它的分解在许多物种中产生氧酸盐和l-threonate,具有拟议的结构,生理和生化作用.
- 从L-ascorbate中合成l-酸盐并不常见,主要观察到葡萄藤 (葡萄藤).
研究的目的:
- 审查关于植物中L-ascorbate降解途径的已知发现.
- 为了突出从L-ascorbate中合成l-tartrate的独特合成在葡萄酒中.
- 为了确定未来的研究机会在甲酸盐代谢.
主要方法:
- 对酸盐降解的生物化学和分子分析的文献综述.
- 对酸盐分解的拟议途径的分析.
- 在植物物种中对酸盐代谢的比较研究.
主要成果:
- 大约50年来,人们一直在研究酸分解途径.
- 氧沙酸盐和l-threonate是酸盐降解的常见产物.
- 从甲酸盐合成L-酸盐是一种专门的途径,在少数物种中发现,特别是葡萄藤.
结论:
- 酸具有广泛的代谢效用,超出其已知的作用.
- 葡萄树中l-酸盐合成的特定途径需要进一步研究.
- 了解 Askorbate 的新陈代谢为未来的植物科学研究提供了途径.
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