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This research investigates how o-dihydric phenols affect the hydroxylation of p-coumaric acid by phenolase from spinach beet leaves.

August 1, 1970Biochemical JournalOpen Access

The action of o-dihydric phenols in the hydroxylation of p-coumaric acid by a phenolase from leaves of spinach beet (Beta vulgaris L.)

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Randomized trial examines the effect of o-dihydric phenols on hydroxylation in spinach beet leaves, indicating potential catalytic mechanisms.

This research investigates how o-dihydric phenols affect the hydroxylation of p-coumaric acid by phenolase from spinach beet leaves.
Analyzed the maximum rate of hydroxylation and lag period under various enzyme and reductant concentrations.
Evaluated the effects of caffeic acid and other o-dihydric phenols on lag time and enzymatic activity.
Assessed the effect of diethyldithiocarbamate on hydroxylation dynamics.
The lag period before maximum hydroxylation rate decreased with increasing enzyme concentration or reductant amounts.
Low concentrations of caffeic acid eliminated the lag period, making hydroxylation rate independent of reductants.
Hydroxylation inhibition by diethyldithiocarbamate could be reversed by high concentrations of caffeic acid or o-dihydric phenols.

Vaughan et al. (1970) studied this question.

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Randomized trial examines the effect of o-dihydric phenols on hydroxylation in spinach beet leaves, indicating potential catalytic mechanisms.