Biomaterial Database

L-ascorbic acid biosynthesis in higher plants from L-gulono-1, 4-lactone and L-galactono-1, 4-lactone. 1970

M M Baig, and S Kelly, and F Loewus

Detached bean (Phaseolus vulgaris) and strawberry (Fragaria) fruits fed l-gulono-1,4-lactone or l-galactono-1,4-lactone convert this compound, in part, to l-ascorbic acid. When l-galactono-1,4-lactone is given as a 0.25% solution to detached bean shoots, the ascorbic acid content is tripled in less than 10 hours. l-Gulono-1,4-lactone is only 5 to 10% as effective as its epimer. Experiments with specifically labeled l-gulono-1,4-lactone and l-galactono-1,4-lactone prove that conversion is direct. Ascorbic acid is labeled at the same carbon as its precursor.A method is described for preparation of l-galactono-1,4-lactone-2-(14)C from myo-inositol-2-(14)C. This method can be extended to the preparation of l-ascorbic acid-2-(14)C on the basis of results obtained in the present study.

UI	MeSH Term	Description	Entries
D007783	Lactones	Cyclic esters of hydroxy carboxylic acids, containing a 1-oxacycloalkan-2-one structure. Large cyclic lactones of over a dozen atoms are MACROLIDES.	Lactone
D010945	Plants, Edible	An organism of the vegetable kingdom suitable by nature for use as a food, especially by human beings. Not all parts of any given plant are edible but all parts of edible plants have been known to figure as raw or cooked food: leaves, roots, tubers, stems, seeds, buds, fruits, and flowers. The most commonly edible parts of plants are FRUIT, usually sweet, fleshy, and succulent. Most edible plants are commonly cultivated for their nutritional value and are referred to as VEGETABLES.	Food Plants,Edible Plant,Edible Plants,Food Plant,Plant, Edible,Plant, Food,Plants, Food
D002247	Carbon Isotopes	Stable carbon atoms that have the same atomic number as the element carbon but differ in atomic weight. C-13 is a stable carbon isotope.	Carbon Isotope,Isotope, Carbon,Isotopes, Carbon
D005638	Fruit	The fleshy or dry ripened ovary of a plant, enclosing the seed or seeds.	Berries,Legume Pod,Plant Aril,Plant Capsule,Aril, Plant,Arils, Plant,Berry,Capsule, Plant,Capsules, Plant,Fruits,Legume Pods,Plant Arils,Plant Capsules,Pod, Legume,Pods, Legume
D001205	Ascorbic Acid	A six carbon compound related to glucose. It is found naturally in citrus fruits and many vegetables. Ascorbic acid is an essential nutrient in human diets, and necessary to maintain connective tissue and bone. Its biologically active form, vitamin C, functions as a reducing agent and coenzyme in several metabolic pathways. Vitamin C is considered an antioxidant.	Vitamin C,Ascorbic Acid, Monosodium Salt,Ferrous Ascorbate,Hybrin,L-Ascorbic Acid,Magnesium Ascorbate,Magnesium Ascorbicum,Magnesium di-L-Ascorbate,Magnorbin,Sodium Ascorbate,Acid, Ascorbic,Acid, L-Ascorbic,Ascorbate, Ferrous,Ascorbate, Magnesium,Ascorbate, Sodium,L Ascorbic Acid,Magnesium di L Ascorbate,di-L-Ascorbate, Magnesium
D014574	Uronic Acids	Acids derived from monosaccharides by the oxidation of the terminal (-CH2OH) group farthest removed from the carbonyl group to a (-COOH) group. (From Stedmans, 26th ed)	Uronic Acid,Acid, Uronic,Acids, Uronic