菠菜-甜菜酚酶将对香豆酸羟基化为咖啡酸的动力学研究。
Kinetic studies on the hydroxylation of p-coumaric acid to caffeic acid by spinach-beet phenolase.
作者信息
McIntyre R J, Vaughan P F
出版信息
Biochem J. 1975 Aug;149(2):447-61. doi: 10.1042/bj1490447.
Abstract
- A spectrophotometric assay is described that enables the hydroxylation of p-coumaric acid to caffeic acid, catalysed by spinach-beet phenolase, to be followed continuously. 2. Initial-velocity and inhibitor studies indicate that the order of substrate addition is oxygen, p-coumaric acid and electron donor, with an irreversible step separating the binding of each substrate. 3. Caffeic acid is most likely to act as electron donor at the active site; other electron donors, such as ascorbic acid, NADH and dimethyltetrahydropteridine, function mainly to recycle cofactor amounts of caffeic acid. 4. A reaction scheme, consistent with these data, is proposed.
摘要
- 本文描述了一种分光光度测定法，该方法能够连续跟踪由菠菜 - 甜菜酚酶催化的对香豆酸羟基化为咖啡酸的过程。2. 初始速度和抑制剂研究表明，底物添加顺序为氧气、对香豆酸和电子供体，每种底物的结合之间存在一个不可逆步骤。3. 咖啡酸最有可能在活性位点充当电子供体；其他电子供体，如抗坏血酸、NADH和二甲基四氢蝶啶，主要起到循环咖啡酸辅因子量的作用。4. 提出了一个与这些数据一致的反应方案。
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