Formation of coenzyme a esters of cinnamic acids with an enzyme preparation from cell suspension cultures of parsley

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Abstract
The formation of coenzyme A thiol esters of cinnamic, p‐coumaric, p‐methoxy cinnamic, and ferulic acids was catalyzed by enzyme preparations from cell suspension cultures of leaf petioles from parsley (Petroselinum hortense Hoffm.). Of these acids, p‐coumaric acid served as the most efficient substrate. Enzyme activity is markedly increased upon illumination with white light in a manner very similar to that in which the activities of a number of enzymes involved in flavone biosynthesis are stimulated by light. This strongly suggests that the formation of p‐coumaroyl coenzyme A is part of this biosynthetic pathway.