Please use this identifier to cite or link to this item: http://hdl.handle.net/2440/42964
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Type: Journal article
Title: Ascorbate as a biosynthetic precursor in plants
Author: DeBolt, S.
Melino, V.
Ford, C.
Citation: Annals of Botany, 2007; 99(1):3-8
Publisher: Oxford Univ Press
Issue Date: 2007
ISSN: 0305-7364
1095-8290
Statement of
Responsibility: 
Seth Debolt, Vanessa Melino and Christopher M. Ford
Abstract: BACKGROUND AND AIMS: L-Ascorbate (vitamin C) has well-documented roles in many aspects of redox control and anti-oxidant activity in plant cells. This Botanical Briefing highlights recent developments in another aspect of L-ascorbate metabolism: its function as a precursor for specific processes in the biosynthesis of organic acids. SCOPE: The Briefing provides a summary of recent advances in our understanding of L-ascorbate metabolism, covering biosynthesis, translocation and functional aspects. The role of L-ascorbate as a biosynthetic precursor in the formation of oxalic acid, L-threonic acid and L-tartaric acid is described, and progress in elaborating the mechanisms of the formation of these acids is reviewed. The potential conflict between the two roles of L-ascorbate in plant cells, functional and biosynthetic, is highlighted. CONCLUSIONS: Recent advances in the understanding of L-ascorbate catabolism and the formation of oxalic and L-tartaric acids provide compelling evidence for a major role of L-ascorbate in plant metabolism. Combined experimental approaches, using classic biochemical and emerging ‘omics’ technologies, have provided recent insight to previously under-investigated areas.
Keywords: ascorbate; tartrate; oxalate; grapes; Vitis; metabolism
Description: Copyright © The Author 2006. Published by Oxford University Press on behalf of the Annals of Botany Company. All rights reserved.
Provenance: AOBPreview originally published online on November 10, 2006
RMID: 0020070155
DOI: 10.1093/aob/mcl236
Published version: http://aob.oxfordjournals.org/cgi/reprint/99/1/3
Appears in Collections:Agriculture, Food and Wine publications

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