Abstract
When p-coumaroylagmatine is oxidized in the presence of hydrogen peroxide in a crude extract of barley seedlings, among several products, hordatine A is formed. However, unlike the natural isomer, this is optically inactive. In the absence of hydrogen peroxide and when a thiol (glutathione, cysteine, mercaptoethanol or dithiothreitol) is added to the incubation medium, p-coumaroylagmatine is rapidly transformed to a thiol adduct, probably through a peroxidase-dependent co-oxidation reaction. The reactions with hydrogen peroxide or with a thiol are completely inhibited by 1 mM ascorbate.
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