The Activation of Cinnamate by an Enzyme from Leaves of Spinach Beet (Beta vulgaris L. ssp. vulgaris)

The preparation of an extract from leaves of spinach beet (Betavulgaris L. ssp. vulgaris), which catalysed, the activationof cinnamate, is described. The reaction required CoA and wasmost rapid under nitrogen in the presence of thiol reagents.An enzyme which activated acetate was also present but was distinguishableby its indifference to thiol reagents and air during the reactionand its greater stability during storage under air. Extractscatalysing cinnamate activation could be prepared only fromrapidly growing leaves at the height of the growth season.