Biosynthesis of Chlorogenic acids in Coffee
Chlorogenic acids (CQA) are very beneficial antioxidants for human”s health. Although the Chlorogenic acid widely distributed in plants which, however, are most abundant in coffee. Coffee beans are the main dietary sources of CQA. CQA are important secondary metabolites that accumulate in coffee seeds during fruits”growth and ripening. This accumulation contributes to increase the anti-biological and mechanical stress for the fruits, and improve the quality for the beverage. There are several isomers of CQA in coffee which major are 3CQA, 4CQA, 5CQA, 3,4-diCQA, 3,5-diCQA, 4,5-diCQA and 5FQA. The most abundant Chlorogenic acid was 5CQA. The possibly pathway for 5CQA is phenylalanine → cinnamic acid → 4-coumaric acid → caffeic acid → caffeoyl-CoA → 5CQA. 5FQA appears to be formed from caffeoyl-CoA via Feruloyl-CoA. In addition, biosynthesis reactions of 3CQA and 4CQA have not yet been discovered. Biosynthesis of CQA seems to be controlled by the activity of the phenylpropanoid pathway and the shikimic acid pathway in coffee. And PAL1, C3 ”H and CCoAMT three genes are closely related to the biosynthesis of CQA. The enzymes coded by the three genes are all substrate specificities. The transcripts of all the three genes are detected in the whole growth of the fruits.
chlorogenic acids coffee biosynthesis
GUO Tie-ying ZHANG Hong-bo ZHOU Hua LI Jin-hong YANG Qiu-ming
Dehong Tropical Agriculture Research Institute of Yunnan, Ruili, 678600
国内会议
银川
英文
157
2012-10-15（万方平台首次上网日期，不代表论文的发表时间）