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Studies on Biogeneration of Plant Flavor and Its Physiological Function

植物风味物质的生物生成及其生理功能研究

基本信息

批准号：
03044105
负责人：
HATANAKA Akikazu
金额：
$ 7.04万
依托单位：
Faculty of Agriculture, Yamaguchi University
依托单位国家：
日本
项目类别：
Grant-in-Aid for international Scientific Research
财政年份：
1991
资助国家：
日本
起止时间：
1991 至 1993
项目状态：
已结题

项目摘要

A-I Group i)With investigating substrate specificities of lipoxygenase and fatty acid hydroperoxide lyase, reaction mechanism of these two enzymes were elucidated. From the results, factors who control the emission of "Green odor"could be analyzed in detail. These investigation led us to know the physiological roles of "Green odor". ii) How plants respond to stresses? Pea seedlings which were grown in a growth chamber were used. When lowest leaves of the seedlings were stressed with wounding, the upper leaves responded and formed C6-aldehydes. With these investigations, we obtained several novel findings and interesting facts which are very important to a scientific field of plant physiology. iii)Th amounts of C6-aldehydes which are major constituents of "Green odor" are very low in intact plant tissue, while, upon homogenizing the tissue, these aldehydes are rapidly formed. Because high activities of enzyme systems involved in C6-aldehyde formation could be detected in vitro, these en … More zyme systems are thought to present in intact plant tissue as latent forms. Activation of the latent-form enzyme systems should be occurred rapidly after homogenization. Precise analyses on this phenomenon revealed the mechanism controlling the activity state of this enzyme system. iv)Amounts of C6-aldehydes emitted from and formed in tea leaves have analyzed. The rate of emission of aldehydes increased temporally during May. Interestingly, the composition of aldehydes emitted from tea leaves differed from that of stored in the leaves.A-II Group Distribution of enzyme activity forming seaweeds flavor : Conversion of fatty acid to long chain aldehyde in sea algae has been extensively investigated. It has been revealed that the long chain aldehydes are emitted from tissues to sea-water. This fact indicates that these aldehydes have significant roles in sea-ecology.A-I, C Co-operative group Most of flavor compounds of plant origins are thought to be formed from carotenoids. As a model experimental system, cooxidation activity of soybean lipoxygenase has been studied with a polyene compound, retinoic acid. With these studies, reaction mechanism of cooxidation has been clarified.B, C Co-operative group The amounts of flavor compounds are generally very low. Thus, it is very difficult to determine stereo chemistry of these flavor compounds. P.Schreier and his co-workers in Wurzburg University have been tried to determine stereo chemistry of volatile compounds found in grapes as aglycons. We, with co-operating, discussed about a methodology to determine stereo chemistry of a compound of small amount, and decided to used chiral GC analyses and two-dimensional GC analyses. With this strategy, absolute configurations of a group of linalool-like compounds have been determined. Less

A-I组I)通过研究脂肪氧合酶和脂肪酸氢过氧化氢裂解酶的底物特性，阐明了这两种酶的反应机理。从结果中可以详细分析控制“绿色气味”排放的因素。这些调查使我们了解了“绿色气味”的生理作用。Ii)植物如何应对压力？使用了在生长室中生长的豌豆幼苗。当幼苗下部叶片受到伤害胁迫时，上部叶片产生反应，形成C6-醛。通过这些研究，我们获得了一些新的发现和有趣的事实，这些对植物生理学的科学领域非常重要。3)作为“绿色气味”主要成分的C6-醛在完整的植物组织中含量很低，而在将组织均质后，这些醛很快就会形成。由于在体外可以检测到参与C6-醛形成的酶系统的高活性，这些EN…更多的酶系统被认为以潜伏的形式存在于完整的植物组织中。均质后应迅速激活潜伏型酶系统。对这一现象的精确分析揭示了该酶系统活性状态的控制机制。Iv)分析了茶叶中排放和形成的C6-醛的量。醛的排放速率在5月份呈暂时性增加。有趣的是，茶叶释放出的醛的组成与储存在茶叶中的不同。海藻中形成海藻风味的酶活性的A-II群分布：海藻将脂肪酸转化为长链醛已被广泛研究。据透露，长链醛是从组织中释放到海水中的。这表明这些醛在海洋生态中具有重要的作用。A-I，C协作组大多数植物来源的风味化合物被认为是由类胡萝卜素形成的。以多烯化合物维甲酸为模型实验体系，研究了大豆脂肪氧合酶的共氧化活性。通过这些研究，明确了共氧化反应的反应机理。B、C协作组的风味化合物含量普遍很低。因此，很难确定这些风味化合物的立体化学。P.Schreier和他在维尔茨堡大学的同事们试图确定葡萄中的挥发性化合物作为苷元的立体化学。在合作下，我们讨论了一种测定少量化合物的立体化学的方法，并决定使用手性GC分析和二维GC分析。利用这个策略，确定了一组芳樟醇类化合物的绝对构型。较少