FORMATION OF MYO-INOSITOL AND PHYTIN IN RIPENING RICE GRAINS |
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Authors: | ASADA, KOZI KASAI, ZENZABURO |
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Affiliation: | Laboratory of Crop Nutrition, Research Institute for Food Science, Kyoto University Kyoto |
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Abstract: | With the view to elucidate the role of myo-inositol in the ripeningprocess of rice grains, its distribution, formation and conversionwere studied. - myo-Inositol in the ripening rice grains was fractionated intofree-, phosphate ester- and phosphoinositide-forms. At the earlystage of ripening, a considerable part of myo-inositol was foundin free state, and at the end of ripening stage the most partwas found in phosphate ester-state, phytic acid. The contentof phosphoinositide in the grains was low during the ripeningperiod.
- The occurrence of biosynthesis of myo-inositol inthe ripeningrice grains was confirmed by the observation ofincorporationof 14C into myo-inositol from 14C-sugars and itwas found, fromthe feeding experiment of myo-inositol- thatmyo-inositol doesnot undergo reactions further than phosphorylation.
- The feeding experiment of glucose-l-32P showed that the distributionpattern of 32P in different fractions of grain material wasthe same as that of 32P-phosphate, indicating that phytic acidis one of the final products of phosphorus metabolism in theripening rice grains.
- These results led to the assumptionthat myo-inositol mightact as an acceptor of phosphorus toremove inorganic phosphorusin favor of starch synthesis byphosphorylase.
(Received September 12, 1962; ) |
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