Effects of Nutritional Factors on Formation of Scopoletin and Scopolin in Tobacco Tissue Cultures
- 1 March 1982
- journal article
- research article
- Published by Oxford University Press (OUP) in Agricultural and Biological Chemistry
- Vol. 46 (3) , 601-607
- https://doi.org/10.1080/00021369.1982.10865137
Abstract
At low concentrations, sucrose and phosphate increased the formation of scopoletin and scopolin. Among carbon sources tested, only sucrose was effective in the formation of scopoletin and scopolin. A high concentration of either inorganic nitrogen source or casamino acid increased scopoletin and scopolin formation. l-Phenylalanine as the sole amino acid completely inhibited cell growth and the formation of scopoletin and scopolin, but combining l-phenylalanine and casamino acid remarkably stimulated the formation of scopoletin and scopolin.This publication has 8 references indexed in Scilit:
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