Physiological Studies on Pea Tendrils. IV. Flavonoids and Contact Coiling
- 1 June 1967
- journal article
- research article
- Published by Oxford University Press (OUP) in Plant Physiology
- Vol. 42 (6) , 848-850
- https://doi.org/10.1104/pp.42.6.848
Abstract
Pea tendrils contain high concentrations of flavonoids, mainly quercetin-triglucosyl-p-coumarate (QGC). QGC is most abundant near the highly responsive apex of the tendril, and least abundant at the base. After mechanical stimulation, and during coiling of the tendril, the QGC titer drops to about 30% of its original value. The kinetics of flavonoid disappearance are significantly correlated with the kinetics of coiling. Aqueous extracts of unstimulated pea tendrils or 10 [mu]M QGC inhibit contact coiling of excised tendrils. Extracts of coiled tendrils do not. The evidence indicates a possible regulatory role for flavonoids in contact coiling.This publication has 4 references indexed in Scilit:
- Physiological Studies on Pea Tendrils. II. The Role of Light and ATP in Contact CoilingPlant Physiology, 1966
- Physiological Studies on Pea Tendrils. I. Growth and Coiling Following Mechanical StimulationPlant Physiology, 1966
- Flavonoid complexes in Pisum sativum—III.Phytochemistry, 1966
- The Effects of Flavonoid Compounds on Oxidative Phosphorylation and on the Enzymatic Destruction of Indoleacetic AcidPhysiologia Plantarum, 1963