4.7 Article

Interconversions of different forms of vitamin B6 in tobacco plants

Journal

PHYTOCHEMISTRY
Volume 72, Issue 17, Pages 2124-2129

Publisher

PERGAMON-ELSEVIER SCIENCE LTD
DOI: 10.1016/j.phytochem.2011.07.019

Keywords

Nicotiana tabacum; Solanaceae; Vitamin B-6; B-6 vitamers

Funding

  1. National Natural Science Foundation of China [30870338]
  2. Natural Science Foundation of Education Department of Anhui Province [KJ2010A116]

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There are six different vitamin B-6 (VB6) forms, pyridoxal (PL), pyridoxamine (PM), pyridoxine (PN), pyridoxal 5'-phosphate (PLP), pyridoxamine 5'-phosphate (PMP), and pyridoxine 5'-phosphate (PNP), of which PLP is the active form. Although plants are a major source of VB6 in the human diet, and VB6 plays an important role in plants, the mechanisms underlying the interconversions of different VB6 forms are not well understood. In this study, in vitro tobacco plants were grown on Murashige and Skoog (MS) basal media supplemented with 100 mg/L of PM, PL or PN and the abundance of the different B-6 vitamers in leaf tissue was quantified by high performance liquid chromatography (HPLC). The total amount of VB6 was about 3.9 mu.g/g fresh weight of which PL, PM, PN, PLP and PMP accounted for 23%, 14%, 37%, 20% and 6%, respectively. Tobacco plants contained a trace amount of PNP. Supplementation of the culture medium with any of the non-phosphorylated vitamers resulted in an increase in total VB6 by about 10-fold, but had very little impact on the concentrations of the endogenous phosphorylated vitamers. Administration of either PM or PN increased their endogenous levels more than the levels of any other endogenous B-6 vitamers. PL supplementation increased the levels of plant PN and PM significantly, but not that of PL, suggesting that efficient conversion pathways from PL to PN and PM are present in tobacco. Additionally, maintenance of a stable level of PLP in the plant is not well-correlated to changes in levels of non-phosphorylated forms. (C) 2011 Elsevier Ltd. All rights reserved.

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