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Pathway Description
Prunasin and Amygdalin Biosynthesis
Arabidopsis thaliana
Metabolic Pathway
Prunasin and amygdalin are cyanogenic glucosides, chemical compounds that can release toxic hydrogen cyanide after animal ingestion as a chemical defence. These compounds are also responsible for the bitter taste in many seeds, such as almonds, peaches or apples. Prunasin is transformed into amygdalin during fruit ripening. Cyanogenic glycosides are typically derived from amino acids, such as phenylalanine. This pathway involves the conversion of phenylalanine into prunasin and amygdalin by the enzyme L-phenylalanine N-monooxygenase (CYP79A2) and some other enzymes in the Arabidopsis thaliana species
References
Prunasin and Amygdalin Biosynthesis References
Wittstock U, Halkier BA: Cytochrome P450 CYP79A2 from Arabidopsis thaliana L. Catalyzes the conversion of L-phenylalanine to phenylacetaldoxime in the biosynthesis of benzylglucosinolate. J Biol Chem. 2000 May 12;275(19):14659-66. doi: 10.1074/jbc.275.19.14659.
Pubmed: 10799553
Sanchez-Perez R, Jorgensen K, Olsen CE, Dicenta F, Moller BL: Bitterness in almonds. Plant Physiol. 2008 Mar;146(3):1040-52. doi: 10.1104/pp.107.112979. Epub 2008 Jan 11.
Pubmed: 18192442
Jorg J, Mauelshagen P: [Neurophysiological and clinical findings in the treatment of pain by means of electric stimulation]. Med Welt. 1978 Jun 2;29(22):911-8.
Pubmed: 0651646
Yamaguchi T, Kuwahara Y, Asano Y: A novel cytochrome P450, CYP3201B1, is involved in (R)-mandelonitrile biosynthesis in a cyanogenic millipede. FEBS Open Bio. 2017 Feb 1;7(3):335-347. doi: 10.1002/2211-5463.12170. eCollection 2017 Mar.
Pubmed: 28286729
Franks TK, Yadollahi A, Wirthensohn MG, Guerin JR, Kaiser BN, Sedgley M, Ford CM: A seed coat cyanohydrin glucosyltransferase is associated with bitterness in almond (Prunus dulcis) kernels. Funct Plant Biol. 2008 May;35(3):236-246. doi: 10.1071/FP07275.
Pubmed: 32688778
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