GLYCOSILATION OF TERPENOLS AND AROMATIC ALCOHOLS BY CELL-SUSPENSION CULTURES OF PEPPERMINT (MENTHA-PIPERITA L)

被引：0
|
作者：
BERGER, RG
DRAWERT, F
机构：
来源：
ZEITSCHRIFT FUR NATURFORSCHUNG SECTION C-A JOURNAL OF BIOSCIENCES | 1988年 / 43卷 / 7-8期
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中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
Plant cells cultures effectively convert terpenoid and aromatic alcohols into glycosides. A quantitative comparison showed a culture of peppermint (Mentha piperita) to be the most active among four species examined. The synthesis of glycosides was affected by the concentration of substrate, incubation period, cell age and aggregation, and by light. Conversion rates of exogenous alcohols were greater than 70% under optimized conditions.
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页码：485 / 490
页数：6
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