Adm: Created page with "UDP Glycosyltransferases (UGTs) ===Biological function of sugar conjugation=== * Increased stability ** Anthocyanins are stabilized by the glycosylation at the 3-OH position. * ..."

2012-01-07T07:54:21Z

Created page with "UDP Glycosyltransferases (UGTs) ===Biological function of sugar conjugation=== * Increased stability ** Anthocyanins are stabilized by the glycosylation at the 3-OH position. * ..."

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UDP Glycosyltransferases (UGTs)

===Biological function of sugar conjugation===
* Increased stability
** Anthocyanins are stabilized by the glycosylation at the 3-OH position.
* Increased water solubility.
** Compartmentalization into vacuole of phytoanticipins, glucosinolates, cyanogenic dhurrin.
* Hormonal regulation
** Cytokinin (CK) riboside is the xylem transport form.
** Inactivation of hormones such as auxin (IAA), abscisic acid (AGA), , brassinosteroid (BR), salicylic acid. (However, jasmonic acid activity is enhanced by conjugation of isoleucine.)
** Antifungal activity and membrane destabilization of oat saponins by C-3 conjugation <ref>Armah C et al. (1999) ''Biophys J'' 76:281-290</ref>
** Germination inhibition by piceid (glucoside of resveratrol) of ''Venturia inaequalis'' into apples <ref>Schulze K et al (2005) ''J Agric Food Chem'' 53:356-362</ref>
* Others
** Tobacco UGT TOGT regulates the level of scopoletin (phytoalexin) <ref>Chong J et al (2002) ''Plant J'' 14:1093-1107</ref><ref>Gachon CMM et al (2004) ''Plant Mol Biol'' 54:137-146</ref>.

===Family Description===

Family 1 UGT contains so-called plant secondary product glycosyltransferase (PSPG) motif (44 amino acids). The highly conserved HCGWNS residues interact with the uracil moiety of UDP-glucose <ref>Hans J et al (2004) ''Plant J'' 39:319-333</ref>.

{|
! Species || Family 1 UGT ||
|-
| ''Arabidopsis thaliana''
| 120 (http://www.biobase.dk/P450)
|-
| ''Medicago truncatula''
| 165
|}

Doc:UGT - Revision history

Adm: Created page with "UDP Glycosyltransferases (UGTs) ===Biological function of sugar conjugation=== * Increased stability ** Anthocyanins are stabilized by the glycosylation at the 3-OH position. * ..."