Recent breakthroughs in the study of salicylic acid biosynthesis |
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| Authors: | Métraux Jean-Pierre |
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| Institution: | 1. College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China;2. College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China;1. Centro de Equilibrios en Solución, Escuela de Química, Facultad de Ciencias, Universidad Central de Venezuela, Venezuela;2. Departamento de Química, Universidad Simón Bolívar (USB), Apartado 89000, Caracas 1080 A, Venezuela;1. Departamento de Bioquímica e Imunologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Belo Horizonte, MG 31270-901, Brazil;2. Departamento de Química, Instituto de Ciências Exatas, Universidade Federal de Minas Gerais, Belo Horizonte, MG 31270-901, Brazil;3. Instituto de Química, Universidade Estadual de Campinas, Campinas, SP 13083-970, Brazil;4. Department of Chemistry and Biochemistry, Utah State University, Logan, UT 84322-0300, USA |
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| Abstract: | Salicylic acid is an important regulator of induced plant resistance to pathogens. Consequently, the biosynthesis of salicylic acid and its regulation has received a lot of attention. Salicylic acid can be made from phenylalanine via cinnamic and benzoic acid. Recently, genetic studies in Arabidopsis have shown that salicylic acid is made in the chloroplast from isochorismate, a pathway that is known to operate in prokaryotes. |
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