Formation of δ-aminolevulinic Acid from Glutamic Acid in Algal Extracts: Fractionation of Activities and Biological Constraints on the RNA Requirement

Whether glutamate-1-semialdehyde (G-1-SA) or 4,5 dioxovalerate (DOVA) is the intermediate between glutamate and ALA in the C-5 tetrapyrrol pathway is still a matter of controversy. Since no data characterizing G-1-SA are available it is not possible either to identify G-1-SA as intermediate or a precursor of ALA. Therefore, attempts were made to establish a chemical synthesis of this compound. Two strategies were developed: starting from protected glutamate via an open chain mechanism or from the cyclic compound pyroglutamic acid or derivatives. None of the attempts were successful. Both approaches yielded undefined polymeric products when it was tried to liberate G-1-SA from the last intermediate of the synthesis sequence.

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Biosynthesis of delta-aminolevulinic acid from the intact carbon skeleton of glutamic acid in greening barley.

Proceedings of the National Academy of Sciences ◽

10.1073/pnas.72.7.2719 ◽

1975 ◽

Vol 72 (7) ◽

pp. 2719-2723 ◽

Cited By ~ 119

Author(s):

S. I. Beale ◽

S. P. Gough ◽

S. Granick

Keyword(s):

Glutamic Acid ◽

Aminolevulinic Acid ◽

Carbon Skeleton

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Induction of Porphyrin Biosynthesis by 5-Aminolevulinic Acid, Glutamic Acid, and 1,10-Phenanthroline and Their Possible Photodynamic Action in Wheat and Mustard Plants

Photosynthetica ◽

10.1023/a:1015668415629 ◽

2001 ◽

Vol 39 (4) ◽

pp. 597-601 ◽

Cited By ~ 1

Author(s):

V. Toneva ◽

T. Gechev ◽

I. Minkov

Keyword(s):

Glutamic Acid ◽

Aminolevulinic Acid ◽

Photodynamic Action

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Glutamic Acid and 5-Aminolevulinic Acid May Function as Precursors of System II Ethylene in Ripening Tomato Fruit

HortScience ◽

10.21273/hortsci.31.4.641d ◽

1996 ◽

Vol 31 (4) ◽

pp. 641d-641

Author(s):

H.P.V. Rupasinghe ◽

Richard J. Gladon

Keyword(s):

Glutamic Acid ◽

Incubation Period ◽

Ethylene Production ◽

Aminolevulinic Acid ◽

Tomato Fruit ◽

Citrate Buffer ◽

Tomato Fruit Ripening ◽

Buffer Control ◽

Ripe Stage ◽

Acc Content

The ethylene biosynthetic pathway has been established as methionine (MET) to S-adenosylmethionine to 1-aminocyclopropane-1-carboxylic acid (ACC) to ethylene, and this pathway has been labeled System I. Another pathway to ethylene may exist during synthesis of massive amounts of ethylene, and this system has been labeled System II. Our objective was to evaluate the efficacy of several compounds as possible precursors of System II ethylene in ripening tomato fruit tissue. Discs of `Rutgers' tomato pericarp tissue at the mature green, pink, and red ripe stages were incubated continuously in 10, 25, or 40 mm solutions of MET, ACC, 5-aminolevulinic acid (ALA), homocysteine, glutamic acid (GLU), alpha-ketoglutarate, or citrate buffer (control). The ethylene production rate at 8-hour intervals during a 32-hour incubation period and free and conjugated ACC content at the end of the incubation period were quantified. Fruit discs at the mature green stage treated with MET and ACC exhibited increased ethylene production and increased free ACC content. These results confirmed the role of MET and ACC as the predominant precursors of ethylene during the early stages of fruit development in tomato (System I). At the pink stage (System II); however, ALA increased ethylene production by 75% and free ACC content by 46% over the control, and MET increased ethylene by 27% and free ACC content by 57% over the control. At the red ripe stage, ALA caused a 35% increase and GLU caused a 31% increase in ethylene production over the control. These results suggest that ALA and GLU may be metabolized to ethylene via an unknown pathway during tomato fruit ripening (System II).

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Glutamic acid and 5-aminolevulinic acid may function as precursors of system II ethylene in ripening tomato fruits

10.31274/rtd-180813-8186 ◽

1995 ◽

Author(s):

Handunkutti Rupasinghe

Keyword(s):

Glutamic Acid ◽

Aminolevulinic Acid ◽

Tomato Fruits

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Some factors influencing vitamin B12 production by Pseudomonas denitrificans

Canadian Journal of Microbiology ◽

10.1139/m70-136 ◽

1970 ◽

Vol 16 (9) ◽

pp. 809-815 ◽

Cited By ~ 10

Author(s):

Horace J. Daniels

Keyword(s):

Oxalic Acid ◽

Glutamic Acid ◽

Aminolevulinic Acid ◽

Defined Medium ◽

Vitamin B ◽

Chemically Defined Medium ◽

Mineral Salts ◽

Pseudomonas Denitrificans ◽

Factors Influencing ◽

Vitamin Production

The effect of known precursors and cofactors on vitamin B12 production has been studied in a basal, chemically defined medium composed of sucrose, glutamic acid, and mineral salts. Only a carbon source, betaine, and Co2+ were found to be essential for vitamin B12 production. Known precursors such as methionine, δ-aminolevulinic acid, succinic acid, and 1-amino-2-propanol had no effect. Glycine was inhibitory to growth. Oxalic acid, lactic acid, 5,6-dimethylbenzimidazole, and Mo2+ stimulated vitamin B12 biosynthesis. Of special interest is oxalic acid, which at a level of 0.04% w/v increased vitamin production about 20%, and with washed cells could replace glutamic acid, which had been demonstrated to be essential for both growth and vitamin B12 production. When use of oxalate was followed, it was found that this acid disappeared during the period of rapid growth and vitamin production and then reappeared during the final stages of the fermentation cycle.

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