Volatile Glycosylation in Tea Plants: Sequential Glycosylations for the Biosynthesis of Aroma β-Primeverosides Are Catalyzed by Two Camellia sinensis Glycosyltransferases

Tea plants (Camellia sinensis) store volatile organic compounds (VOCs; monoterpene, aromatic, and aliphatic alcohols) in the leaves in the form of water-soluble diglycosides, primarily as β-primeverosides (6-O-β-d-xylopyranosyl-β-d-glucopyranosides). These VOCs play a critical role in plant defenses...

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Bibliografiske detaljer
Udgivet i:Plant Physiol
Main Authors: Ohgami, Shoji, Ono, Eiichiro, Horikawa, Manabu, Murata, Jun, Totsuka, Koujirou, Toyonaga, Hiromi, Ohba, Yukie, Dohra, Hideo, Asai, Tatsuo, Matsui, Kenji, Mizutani, Masaharu, Watanabe, Naoharu, Ohnishi, Toshiyuki
Format: Artigo
Sprog:Inglês
Udgivet: American Society of Plant Biologists 2015
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Articles
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC4453793/
https://ncbi.nlm.nih.gov/pubmed/25922059
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1104/pp.15.00403
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