The p-coumaryl CoA ligase of potato tubers

The demonstration of activity of p-coumaryl CoA ligase in extracts of aged potato disks proved difficult owing to the presence of extremely high levels of apyrase which caused rapid hydrolysis of ATP, a co-factor for ligase activity. This problem was largely overcome by including an inhibitor of apyrase, sodium fluoride in the ligase assay and by initiation of the reaction with ATP. A method for the separation of apyrase and p-coumaryl CoA ligase by chromatography on DEAE-cellulose is described. p-Coumaryl CoA ligase was not detectable in freshly prepared disks of potato tubers. However on ageing in the light a large increase in the activity of this enzyme occurs, The enzyme of aged potato disks shows high activity with p-coumaric, ferulic, caffeic and with m- and p-methoxycinnamic acids. However the affinity of the enzyme for the methoxy derivatives is much lower than for cinnamic acids bearing free hydroxyl groups.     

Co-production of caffeic acid and p-hydroxybenzoic acid from p-coumaric acid by Streptomyces caeruleus MTCC 6638

In a culture medium of Streptomyces caeruleus MTCC 6638 grown with p-coumaric acid (5 mM) as the sole source of carbon, co-production of caffeic acid and p-hydroxybenzoic acid was observed. Both caffeic acid and p-hydroxybenzoic acid are important phenolic compounds with pharmaceutical importance. These biotransformed products were identified by high-performance liquid chromatography and electrospray ionization mass spectrometry. Obtained data suggest that p-coumaric acid was possibly utilized by two different routes, resulting in the formation of a hydroxycinnamate and a hydroxybenzoate compound. However, higher concentration of p-coumaric acid (10 mM) favoured caffeic acid formation. Addition of 5 mM p-coumaric acid into S. caeruleus cultures pre-grown on minimal medium with 1.0 g/l glucose resulted in the production of 65 mg/l caffeic acid. Furthermore, S. caeruleus cells were able to produce the maximum amount of caffeic acid when pre-grown on nutrient broth for 16 h. Under this condition, the addition of 5 mM p-coumaric acid was sufficient for the S. caeruleus culture to produce 150 mg/l caffeic acid, with a molar yield of 16.6% after 96 h of incubation.     

Conversion of potato phosphorylase isozymes

The conversion of a slow moving potato phosphorylase isozyme to a fast one, in sprouting tubers, either on freezing the whole tubers or on storage of their crude extracts, is due to limited proteolysis. High protease inhibitor concentration seems to be the primary factor preventing this conversion in freshly harvested tubers under similar conditions. Though MW determinations on both isozymes show the removal of a peptide during conversion, it is also likely that the enzyme may take up a different conformation due to the removal of this peptide.     

Carbohydrate metabolism during cold-induced sweetening of potato tubers

The aim of this work was to discover the effects of lowering the temperature from 25° to 2° on the metabolism of glucose [U-¹⁴C] by tubers of Solanum tuberosum. Isotope was applied to tubers via a 50-μl hole made with a capillary pipette. Tubers were incubated for 2 hr, the pulse; then the glucose- [U-¹⁴C] was replaced with glucose, and incubation was continued for 18 hr, the chase. The detailed distribution of ¹⁴C was determined at the end of the pulse and at the end of the chase at 2°, and compared with those found at 25°. Lowering the temperature reduced the proportion of metabolized ¹⁴C that entered the respiratory pathways. At 2°, but not at 25°, hexose phosphates were the most heavily labelled fraction after the pulse: during the chase at 2° much of this label was metabolized to sucrose. We conclude that lowering the temperature preferentially restricts glycolysis and diverts hexose phosphates to sucrose. We suggest that this is an important cause of cold-inducing sweetening of the tubers and is due to cold-lability of key glycolytic enzymes.     

Measurement of lipoxygenase activity in crude and partially purified potato extracts

Two assay systems, one a spectrophotometric assay at 234 nm, the other based on the oxygen electrode, were compared as methods for the routine analysis of lipoxygonase activity in crude and partially purified potato extracts. The spectrophotometric assay was unsuitable for the analysis of crude extracts and only gave meaningful results under very restricted reaction conditions. The oxygen electrode provided a reliable method for routine analysis of lipoxygenase activity.     

Cold-lability of phosphofructokinase from potato tubers

The aim of this work was to study the cold-lability of phosphofructokinase from tubers of Solanum tuberosum cv Record, a variety that exhibits low temperature sweetening. The enzyme was purified by affinity chromatography and samples were examined by differential scanning calorimetry. Power-time curves were recorded for cooling and warming between 293 and 265 K. This revealed an exothermic dissociation, centred on 286 K, as the temperature was lowered. The latter temperature is close to that at which the tubers start to sweeten. It is suggested that hydrophobic interactions that contribute to the stability of the active configuration of the oligomeric enzyme are weakened at low temperatures, and that this causes spontaneous dissociation and consequent loss of activity of the enzyme. The results are discussed in relation to low temperature sweetening of potatoes.     

Effects of dithiothreitol on dopa oxidase activity from potato tubers

A filtrate, prepared from potato tuber by grinding in an isotonic medium, has been separated into a particulate and a ‘soluble’ fraction by ultracentrifugation. Following dialysis and lyophilization, both fractions catalysed the oxidation of l-DOPA, with approximately 30% of the l-DOPA: oxygen-oxidoreductase (EC 1.14.18.1; DOPA oxidase) activity being associated with the particulate fraction. When dithiothreitol (DTT, 10^?2M was included in the grinding medium, much lower yields of DOPA oxidase were obtained and 80% appeared to be associated with the particulate fraction. DTT proved to be a powerful inhibitor of DOPA oxidase. With concentrations of DTT causing only partial inhibition, the kinetics of the inhibited rate of dopachrome formation from l-DOPA were complex. When oxygen consumption was measured inhibition was not transient. The degree of inhibition was inversely related to the DOPA oxidase activity, indicating interaction of a product of this activity with DTT. Direct determination of -SH groups in DTT using 5,5′-dithiobis(2-nitrobenzoic acid (DTNB) showed that they were all oxidised during the initial phase of inhibition of dopachrome formation. It is concluded that the first phase of inhibition involves oxidation of DTT by an intermediate between l-DOPA and dopachrome. The second phase of inhibition also appeared to require -SH groups initially, since trans-4,5-dihydroxy-1,2-dithiane (oxidized DTT) caused very little inhibition at all.     

Identification of the regulatory steps in glycolysis in potato tubers

The aim of this work was to identify the regulatory reactions of glycolysis in potato tubers. The amounts of glycolytic intermediates in aerobic and anoxic tubers were measured in freeze-clamped samples of tissue. Comparison of mass—action ratios with apparent equilibrium constants showed that in vivo the reactions catalysed by glucosephosphate isomerase, phosphoglycerate mutase and enolase were close to equilibrium. The ratios fructose-1,6-bisphosphate:fructose 6-phosphate, and pyruvate:phosphoenolpyruvate, respectively, showed that the reactions catalysed by phosphofructokinase and pyruvate kinase were considerably displaced from equilibrium. Stimulation of glycolysis by placing tubers in an atmosphere of nitrogen led to significant declines in their contents of fructose-6-phosphate and phosphoenolpyruvate. It is concluded that phosphofructokinase plays a dominant role in regulating entry into glycolysis, and that pyruvate kinase may regulate exit from glycolysis and the oxidative pentose phosphate pathway. Cold-induced sweetening of the tubers is discussed in the light of the above conclusions.     

Biosynthesis of cytokinins by potato cell cultures

Potato cells grown in liquid culture incorporated mevalonic acid lactone-[2-¹⁴C] into free cytokinin (zeatin riboside and zeatin and the cytokinin of RNA (zeatin riboside). The cytokinin liberated by catabolism of RNA can account for no more than 40% of the free cytokinins.     

Adenosine cyclic monophosphate in potato tubers during storage at +10° and +2°

The levels of adenosine 3′: 5′ cyclic monophosphate in mature potato tubers (variety King Edward) stored at + 10°, for varying periods at + 2° and then after 28 days at + 2° transferred to + 10°, have been measured. The concentrations were very low (3–30 pmol/g fr. weight) and did not show marked changes with storage conditions.     

Isolation and properties of hydroxycinnamate: CoA ligase from Polyporus hispidus

Hydroxycinnamate: CoA ligase was partially purified from the basidiomycete, Polyporus hispidus. The enzyme required ATP and CoA. Reduced activity was obtained with GTP. The same preparations catalyzed acetyl CoA formation. Light-grown cultures yielded preparations with an increased activity for hydroxycinnamic acids but not for acetate.     

Effect of thiocarbamate herbicides on fatty acid synthesis by potato

S-ethyldipropylthiocarbamate (EPTC), S-(2,3-dichloroallyl)diisopropylthiocarbamate (diallate) and S-(2,3,3-trichloroallyl)diisopropylthiocarbamate (triallate) inhibited the formation of very long chain fatty acids by aged potato discs. Incorporation of acetate-[¹⁴C] into total fatty acids was inhibited 24% by EPTC, 50% by triallate and 55% by diallate at 10^?4 M. The relative sensitivity of very long chain fatty acid synthesis to thiocarbamates in potato tuber provides further evidence that these herbicides reduce cuticular wax by inhibiting fatty acid elongation.     

Particulate and soluble forms of o-diphenol oxidase from potato tubers

A soluble and two different particulate forms of o-diphenol oxidase have been obtained from aged or fresh potato slices by differential and density gradient centrifugation. The particulate enzymes were shown to sediment with microsomes and peroxisomes, respectively. Over half the enzyme activity of aged slices was found to be particle bound, with approximately twice as much enzyme in the microsomes as in the peroxisomal fraction. Very similar distribution patterns have been obtained with fresh potatoes, which have an o-diphenol oxidase activity approximately one-third that of aged slices.     

Effect of gamma irradiation on peroxidase isoenzymes during suberization of wounded potato tubers

A comparison of peroxidase isoenzymes in skin, cortex and pith tissues of the potato tuber by thin-layer isoelectric focusing in Sephadex revealed major differences in the isoenzyme patterns. Wounding induced several-fold increases in the peroxidase activity which were correlated with the increased amounts of specific isoenzymes. The anodic and cathodic forms with high activity, normally present in large amounts in skin, were found to be preferentially synthesized in suberizing tissues, suggesting a functional role for peroxidase in the suberization process. Cycloheximide treatment prevented the rapid increase in the content and activity of these specific isoenzymes, which indicated that the increase in peroxidase is due to a de novo synthesis of the enzyme. Suberization is not inhibited by gamma irradiation at sprout-inhibiting dose levels.     

Fatty acid hydroperoxides biotransformation by potato tuber cell-free extracts

Cleavage of 13-HPOD, 13-HPOT, 9-HPOD and 9-HPOT by potato tuber cell-free extracts was investigated. 13-HPOD and 13-HPOT enzymes were degraded almost completely while 9-HPOD and 9-HPOT were partially transformed. GC-MS analysis of the volatile compounds formed during the reactions revealed that (Z)-3 hexenal, (E)-2-hexenal, pentenols and dimers of pentene were obtained from 13-HPOT while from 13-HPOD hexanal and pentan-1-ol were formed. No volatile was found when 9-HPO isomers were used as substrate, but colneleic acid was produced. When Triton X-100 was omitted in the extraction buffer, only pentenols and dimers of pentene were identified from 13-HPOT and pentan-1-ol from 13-HPOD. Our results reveal that potato tubers that contain Lox, which forms mainly 9-HPO, are able to metabolise the four HPO isomers. Moreover, 13-HPO cleaving activities are due to two distinct enzymatic systems based on, respectively, homolytic and heterolytic mechanisms. The fact that oxygenation of reaction medium dramatically decreases the amount of product resulting from homolytic cleavage strengthens the hypothesis of an anaerobic reaction due to Lox.     

Methylation of anthocyanins by cell-free extracts of flower buds of Petunia hybrida

An O-methyltransferase activity which catalyses the methylation of anthocyanins was extracted from flowerbuds of Petunia hybrida. The methyltransferase uses S-adenosyl-l-methionine as methyl donor. Only anthocyanidin 3(p-coumaroyl)rutinosido-5-glucoside was methylated. No methylating activity towards anthocyanidins, anthocyanidin 3-glucosides, anthocyanidin 3-rutinosides, caffeic acid or p-coumaric acid could be detected.     

Uncoupling activities of chalcones and dihydrochalcones on isolated mitochondria from potato tubers and mung bean hypocotyls

The uncoupling properties of 23 chalcones and dihydrochalcones were studied. Twelve compounds completely uncouple oxidative phosphorylation in mung bean hypocotyl and potato tuber mitochondria, four are weak uncouplers and seven are without effect. Usually, mung bean mitochondria are more sensitive to uncoupling agents than potato mitochondria. The uncoupling activity of chalcones and dihydrochalcones appears to be connected with the presence of hydrogen or hydroxyl groups in the 2′-position and hydrogen, hydroxyl or nitrate groups in the 4′-position. The α-β-unsaturated carbonyl system is not essential for activity. For the compounds which are not very lipophilic, substituents on the B-ring are without effect on the uncoupling properties. Phloretin appears to be an active uncoupler; its 6′-glucoside is without effect.